Braised cabbage for fasting

Name: Braised cabbage for fasting - Georgia C.
Ingredients: 1 pickled cabbage 1 onion 50 ml oil thyme; pepper; paprika to taste

Sezon - Braised cabbage for fasting by Georgia C. - Recipia

There are days when you want a fasting dish that doesn't require many ingredients, is quite filling, and can be made almost without much thought. On Fridays, when I fast or when I have sauerkraut that needs to be used, I make this sautéed cabbage recipe. I like that it doesn't need many extra things. You just need patience for the cabbage to soak in water, then the rest is simple. Quick Info Total Time: about 2 hours and 30 minutes (includes soaking) Actual Preparation Time: 15 minutes Cooking Time: 1 hour - 1 hour and 15 minutes, depending on the cabbage Servings: 3-4 Difficulty: easy Recipe Type: fasting, suitable for any fasting day or when you want a simple dish with sauerkraut Ingredients 1 medium sauerkraut 1 onion 50 ml oil dried thyme (to taste) ground pepper (to taste) sweet paprika (to taste) Preparation Method 1. Start with the sauerkraut. Cut the stem and rinse it under cold running water. Place the whole cabbage in a bowl of water to soak. Let it soak for about 2 hours. If the cabbage is very salty, change the water every half hour. 2. Drain the cabbage after it has soaked and slice it thinly. You can use a sharp knife. If there are thicker pieces of stem, you can discard them or use them in another dish. 3. Heat the oil in a large pot. Add the finely chopped onion. Sauté it over medium heat until it becomes translucent, without letting it burn. 4. Add all the sliced cabbage over the onion. Stir once, then cover the pot with a lid. Keep the heat medium to low. Occasionally stir with a wooden spoon to prevent sticking. 5. When the cabbage starts to release its juice, you can leave the lid slightly open to let the liquid evaporate gradually. Continue cooking until the cabbage reduces almost completely. This takes about an hour, depending on how much water the cabbage has. 6. Finally, season with thyme, pepper, and paprika to taste. Stir and let it cook for another 3-4 minutes. Taste for salt only at the end, as sauerkraut is usually quite salty. Why I make this recipe often It’s quick to prepare and doesn’t require constant attention. I can use any sauerkraut, even leftovers from another dish. It’s suitable when I’m fasting or when I want something simple without meat. It also keeps well in the fridge, and I can reheat it the next day. Tips and Variations Tips If the cabbage is too salty, soak it longer or change the water frequently. Don’t add salt at the beginning, taste at the end. If you want a stronger flavor, add the spices when it’s almost done, not at the beginning. If you want the cabbage to be slightly browned, leave it uncovered for the last 10 minutes and turn up the heat a bit, stirring often. Substitutions Instead of sweet paprika, you can use smoked paprika, but only if you like a stronger flavor. The oil can be any vegetable oil; it doesn’t have to be sunflower oil. Red onion can be used instead of white onion, it doesn’t change the flavor much. Variations You can add a little chopped bell pepper if you want a slightly different flavor. If you’re not fasting, you can add small cubes of bacon or sausage, but the basic recipe is for fasting. You can use half sauerkraut and half fresh cabbage if you don’t have enough sauerkraut. Serving Ideas Sautéed cabbage can be served simply as a main fasting dish. It pairs well as a side dish with boiled potatoes, polenta, or a slice of homemade bread. For those who are not fasting, it can be served as a base for baked meats or pan-fried meat. Frequently Asked Questions How salty should the cabbage be before cooking? Ideally, the cabbage should have a slightly salty taste but not excessive. After 2 hours of soaking in water, it usually reaches a good salt level for cooking. If it still seems too salty, change the water again and let it soak for another 30 minutes. If I don’t have sauerkraut, can I use fresh cabbage? It can also be made with fresh cabbage, but it won’t have the specific sour-salty taste from the fermentation. You will need to add salt, maybe even a little vinegar at the end. Can sautéed cabbage be frozen? I don’t recommend it; the texture changes after thawing and becomes watery. It’s best kept in the fridge for 2-3 days. What type of oil is most suitable? Sunflower oil is the most common, but canola oil or corn oil also works. Can I add carrots or other vegetables? The basic recipe doesn’t include other vegetables. If you want, you can try adding grated carrot or bell pepper, but it’s not traditional. Nutritional Values Estimated values for one serving (out of 4): Calories: 120 kcal Protein: 2 g Carbohydrates: 11 g Fats: 8 g These values can vary depending on how much water the cabbage retains and how much oil you actually use. It’s a low-calorie dish, with few fats if you don’t overdo it with the oil. Storage and Reheating Sautéed cabbage can be stored in the fridge in a covered container for up to 3 days. When reheating, you can put it directly in a pan with 1-2 tablespoons of water over low heat, or in the microwave. The texture remains fine; it usually doesn’t become watery if there wasn’t too much liquid during cooking. I don’t recommend freezing.

Preparation

Pickled cabbage is soaked in water for about 2 hours, then cut into strips. In a pot, heat the oil and sauté the chopped onion, then place the cabbage on top and let it cook until it reduces almost completely, seasoning to taste with caraway, pepper, and paprika.

Braised cabbage for fasting

Preparation

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