Sautéed cabbage is a traditional Romanian dish, appreciated for its rich flavor and inviting aromas. This simple yet delicious recipe will transform your meal into an unforgettable culinary experience. We start by choosing a fresh cabbage with firm and crispy leaves, which will bring a special taste to the final dish. We carefully remove the outer leaves of the cabbage that may be damaged or wilted. After cleaning the cabbage, we wash it well under a stream of cold water, ensuring that we eliminate any impurities or dirt.
The next step is to chop the cabbage finely. It is important to cut it evenly so that it cooks uniformly. We then place it in a large bowl and, using our hands, gently rub it with salt. This step is essential, as the salt will help the cabbage release its juice, contributing to a more intense flavor. In a spacious pot, we add oil and let it heat up well. When the oil starts to lightly smoke, we gradually add the cabbage, constantly stirring to prevent sticking.
It is important not to squeeze the cabbage for juice, as we want to sauté it in its own juice, which will intensify the aroma and maintain the crunchy texture. Once the cabbage begins to soften and becomes slightly translucent, we add our favorite spices: freshly ground pepper, bay leaves, and, if we like, a bit of cumin for an extra flavor boost. Then, we pour in the tomato juice, pepper paste, and greengage broth, which will add a wonderful sweet-sour taste.
After all the ingredients are well mixed, we cover the pot with a lid and transfer it to the preheated oven at 180 degrees Celsius. We let the cabbage bake for about 30 minutes, during which the flavors will combine perfectly, and the cabbage will become soft and tasty. Finally, when we take the pot out of the oven, we add freshly chopped dill, which will provide a fresh taste and a splash of color to the dish. We serve the sautéed cabbage alongside polenta or as a side dish for meat. Enjoy your meal!
The next step is to chop the cabbage finely. It is important to cut it evenly so that it cooks uniformly. We then place it in a large bowl and, using our hands, gently rub it with salt. This step is essential, as the salt will help the cabbage release its juice, contributing to a more intense flavor. In a spacious pot, we add oil and let it heat up well. When the oil starts to lightly smoke, we gradually add the cabbage, constantly stirring to prevent sticking.
It is important not to squeeze the cabbage for juice, as we want to sauté it in its own juice, which will intensify the aroma and maintain the crunchy texture. Once the cabbage begins to soften and becomes slightly translucent, we add our favorite spices: freshly ground pepper, bay leaves, and, if we like, a bit of cumin for an extra flavor boost. Then, we pour in the tomato juice, pepper paste, and greengage broth, which will add a wonderful sweet-sour taste.
After all the ingredients are well mixed, we cover the pot with a lid and transfer it to the preheated oven at 180 degrees Celsius. We let the cabbage bake for about 30 minutes, during which the flavors will combine perfectly, and the cabbage will become soft and tasty. Finally, when we take the pot out of the oven, we add freshly chopped dill, which will provide a fresh taste and a splash of color to the dish. We serve the sautéed cabbage alongside polenta or as a side dish for meat. Enjoy your meal!
Ingredients
a large cabbage 200 ml tomato juice 1 tablespoon pepper paste 2 tablespoons plum broth 1 bay leaf pepper thyme hot paprika dill salt 50 ml oil