Reduced Red Cabbage

We knead the cabbage from the very beginning, adding salt and vinegar, so that we can cut its pride, make it more tender, and intensify the flavors. It is important to ensure that each strip of cabbage is well covered with salt and vinegar, allowing the vegetable to release its juices and soften. We start by adding the other spices: peppercorns, bay leaves, dried or fresh dill, according to preference, but also a little sugar, which will balance the acidity of the vinegar.

After mixing all the ingredients well, it is possible that our efforts may not yield enough liquid in the pot. In this case, do not hesitate to add half a jug of water, so that we have a generous sauce that embraces each strip of cabbage. This will help achieve a rich and moist texture.

We let the cabbage stew well on the stove over low heat for about an hour. This process will allow the flavors to blend and develop, and the cabbage to soften perfectly. After 60 minutes, we take the pot and slam the lid on, but do not forget to move it to the oven, on low heat, without a lid this time. This step is essential because it will help us reduce the liquid and concentrate the flavors, giving the dish a remarkable taste.

Let the cabbage reduce in its own way, without interference, and you will notice how each ingredient intertwines in a symphony of flavors. In the end, the aroma will be so enticing that you will surely not be able to resist the temptation to ask for a second serving. So, get ready to surprise your guests with this simple yet flavorful dish that will stay in their memory for a long time!