Braised Cabbage
To prepare a delicious sautéed cabbage, start by finely chopping a fresh cabbage, ensuring it is clean and free of blemishes. In a pot, add two tablespoons of lard and let it melt over medium heat. Once the lard is heated, add the chopped cabbage and begin to sauté it. Stir occasionally so that the cabbage cooks evenly and does not stick to the bottom of the pot. About 5-7 minutes after starting to sauté, add half a cup of water. This step is essential to help the cabbage soften and cook evenly. Cover the pot with a lid and let it simmer on low heat, allowing the steam to help cook this versatile ingredient. After the water has evaporated, stir the cabbage for 2-3 minutes, then add half a cup of water again. Continue this process until the water is completely absorbed, and the cabbage begins to become soft and juicy. Now, let the cabbage sauté in the remaining fat, adding a tablespoon of olive oil for extra flavor and a glossy appearance. Let it cook for another 5 minutes, stirring at one-minute intervals to prevent sticking. At this point, you can add half a teaspoon of sweet paprika, which will provide a vibrant color and a sweet taste. Also, add a few peppercorns to intensify the flavor of the dish, and thyme, either stripped from the stem or with the stem, depending on your preference. Mix the ingredients well to combine the flavors. After mixing, let the cabbage cook over medium heat for 5-6 minutes. You will notice how the flavors develop and how the cabbage acquires a pleasant texture. Finally, when the cabbage becomes soft and lightly caramelized, it is ready to be served. This sautéed cabbage recipe is a perfect accompaniment to a variety of dishes, whether it be meat, or simply as a main dish alongside a slice of fresh bread. Enjoy this delicacy with family or friends, and savor its enticing flavors!
Ingredients
- For one person: 250g of pickled cabbage
- two tablespoons of goose fat or lard (I used goose fat mixed with 10% lard)
- one tablespoon of olive oil
- two to three cups of water (depending on how strong the cabbage is)
- 4
- 5 black peppercorns
- sweet paprika (half a teaspoon)
- optional thyme (I added two sprigs of fresh thyme).
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
