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Braised White Cabbage

    

Braised head cabbage is served with roasted duck or roasted pork meat. If we leave used sugar during its preparation to caramelise then finished meal will be always different resulting colour according to degree of caramelization.

Cook

No. of servings

6

Ready in

50 min.

Difficulty

low

 

 

crushed cumin1tsp1teaspoon
onion10.5oz300grams
salt2tsp2teaspoon
sugar granulated2tbsp2tablespoon
sunflower oil1.25tbsp20milliliters
vinegar4tbsp4tablespoon
water6.75tbsp100milliliters
white cabbage3.5lb1600grams

1. Cutting of cabbage

white cabbage 3.5 lb (1600 g)

Remove damaged leaves from surface of head cabbage and rinse the whole head under the running water. Drain the cabbage and cut into the quarters. Chop into the thin slices, do not cut hard center - stump of cabbage. During chopping turn the cabbage the way that you cut it accross the whole head.

Cutting of cabbage

2. Preparation of onion - caramel base

onion 10.5 oz (300 g)  sunflower oil 1.25 tbsp (20 ml)  sugar granulated 2 tbsp

Peel and chop the onion. In deep saucepan heat the oil, add onion and braise for a moment covered with lid. Onion must not be burnt. Add sugar and stirring permanently leave it caramelise until gaining desired colour.

Preparation of onion - caramel base

3. 

salt 2 tsp  crushed cumin 1 tsp  water 6.75 tbsp (100 ml)

Add chopped cabbage, salt and caraway into the sacepan. Mix until well combined. If the cabbage is little dry and firm (winter cabbage) you can pour the water in according to the needs. Braise for 20 - 30 minutes covered stirring occasionally.

4. 

vinegar 4 tbsp

Add vinegar into the finished cabbage and mix. Eventually season with salt to taste.

Bon appetit!

 

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