Sautéed cabbage

Name: Sautéed cabbage - Ioanina N.
Ingredients: 1 jar of 800g pickled cabbage (since I live abroad; I buy cabbage); one onion; smoked cold cuts (I used Iberian ham; pork pastrama; bacon; and a small piece of smoked pork cut into cubes); 4 tablespoons of tomato paste; half a tablespoon of oil; bay leaves; pepper.

Savory - Sautéed cabbage by Ioanina N. - Recipia

Braised cabbage with smoked meats - a comforting dish full of autumn flavors, blending tradition with authentic taste. This simple and delicious recipe is perfect for cooler days, offering a hearty and savory meal. Start your culinary adventure with me and, step by step, you will achieve an exceptional result. Preparation time: 15 minutes Cooking time: 45 minutes Total time: 1 hour Number of servings: 4 Ingredients: - 1 jar of 800g pickled cabbage (or 1 kg of fresh cabbage, if you prefer) - 1 large onion, finely chopped - 200g of smoked meats of your choice (for example, jamón ibérico, pork pastrami, bacon) - 4 tablespoons of tomato paste (for an intense flavor) - 1/2 tablespoon of olive oil - 2 bay leaves - Freshly ground pepper, to taste Preparation: 1. Prepare the ingredients: Start by finely chopping the onion. If using jarred cabbage, drain it lightly and, if desired, you can chop it into smaller pieces. If using fresh cabbage, chop it finely to cook evenly. 2. Sauté the onion and meats: In a large skillet or pot, add the olive oil and heat it over medium heat. Add the chopped onion and let it sauté for about 2-3 minutes until it becomes translucent. Add the chopped meats (I prefer to tear the jamón with my fingers for a rustic texture, but you can also cut it into cubes or strips) and continue to cook for 4-5 minutes until lightly browned and fragrant. 3. Add the cabbage: Once the meats are ready, add the cabbage along with the liquid from the jar (if using pickled cabbage). This liquid will add extra flavor to the dish. Add the bay leaves and freshly ground pepper (do not add salt, as pickled cabbage is already salty). Mix the ingredients well. 4. Slow cooking: Reduce the heat to low and let the cabbage simmer slowly for 40 minutes, stirring occasionally. This time will allow the flavors to blend perfectly, and the cabbage will become soft and delicious. 5. Finalizing the dish: After 40 minutes, add the tomato paste. If you prefer a redder cabbage, feel free to add 5 tablespoons of paste, as I did. Mix well and let everything cook for another 5 minutes to combine the flavors. 6. Serving: Braised cabbage is delicious served alongside warm polenta, pork schnitzel, and fresh chili peppers. These combinations not only enrich the texture of the dish but also add a pleasant contrast of flavors. Practical tips: - If you want to experiment, add some mushrooms or carrots for a sweet note. - Braised cabbage can be stored in the fridge for 2-3 days, and the flavor gets even better the next day when the flavors have intensified. - You can replace the meats with chicken or turkey for a lighter option, or even tofu for a vegetarian option. Enjoy this simple and quick recipe that transforms ordinary ingredients into an exceptional dish full of flavor and comfort!

Sautéed cabbage

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