Romanian fasting-style braised cabbage

Name: Romanian fasting-style braised cabbage
Ingredients: 2 kg fresh white cabbage; 1 1/2 teaspoons salt; 1/2 teaspoon ground pepper; 2 medium onions (300 g); 60 ml oil; 60 ml water; 400 g chopped tomatoes in their own juice; 2 garlic cloves; 2-3 bay leaves; 1 teaspoon dried thyme; 15 g fresh dill; 30 ml lemon juice

Season - Romanian fasting-style braised cabbage by Fiona D. - Recipia

Romanian fasting-style braised cabbage starts with fresh cabbage rubbed with salt, which draws out its juices before it goes into the pot. With tomatoes in their own juice, garlic and dill, the leaves soften in a reduced sauce but stay slightly crisp; a little lemon at the end keeps this fasting cabbage dish tasting bright. I serve it with polenta and keep hot peppers close by. Prep: 20 minutes. Cook: 58 minutes. Rest: 10 minutes. Total time: 88 minutes. Serves: 6. Approximately 190 kcal and 5 g protein per serving.

Ingredients

2 kg fresh white cabbage
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
2 medium onions (300 g)
60 ml oil
60 ml water
400 g chopped tomatoes in their own juice
2 garlic cloves
2-3 bay leaves
1 teaspoon dried thyme
15 g fresh dill
30 ml lemon juice

Preparation

1. Thinly slice the cabbage, rub it with 1 teaspoon of salt and 1/4 teaspoon of pepper, then leave it for 10 minutes. Meanwhile, cut the onion into thin slices and chop the garlic and dill. 2. Heat 60 ml of oil in a pot and cook the onion for 8 minutes, until translucent but not browned. Gradually add 60 ml of water, a little at a time. 3. Add the tomatoes and garlic to the onion. Simmer the sauce for 15 minutes, until reduced and thickened. 4. Drain the cabbage well and add it to the pot. Add the bay leaves, thyme and, if needed, another 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir and cook for 29 minutes; the leaves will soften but the centers will stay slightly crisp. 5. Add the dill and 30 ml of lemon juice 6 minutes before turning off the heat. Serve with polenta and hot pepper.

Notes

Keep in a covered container in the fridge for up to 3 days; when reheating, add a tablespoon of water if the sauce has thickened. Older cabbage with thick ribs takes longer to soften and may need another 5-10 minutes compared with young cabbage. Evenly cut strips cook more evenly, and a wide pot lets steam escape more easily than a narrow one. If there is a lot of liquid once the cabbage has softened, cook it for another 5 minutes, stirring, until it reduces. Canned tomatoes can be replaced with 500 g of chopped fresh tomatoes, but the sauce may need a few extra minutes to reduce. If the tomatoes in their own juice are already salted, add the salt gradually and taste before adding the rest. For a different flavor, replace the thyme with 1/2 teaspoon of dried oregano. Soft polenta catches the sauce, and hot pepper can be served on the side, close at hand.