Everyone has probably cooked stewed cabbage. I usually stew it with the addition of a small amount of tomato sauce; then the cabbage turns out salty, sour, spicy, and has a nice reddish-brown color.
And when stewed with cream, stewed cabbage produces a completely different taste - softer and more delicate. And the aroma is pleasant - buttery and creamy.
The richer the cream (ideally country cream), the tastier and more aromatic the cabbage will be. But milk or cream of low fat content can also be used, but it is very likely that they will curdle - this will not affect the taste, but only the appearance.
I also like to add eggs to stewed cabbage - their taste is very harmonious with cabbage, and the dish turns out to be more satisfying.
COMPOUND
50g butter, 1 kg white or Chinese cabbage, 2/3 cup cream or milk, 2/4 teaspoon salt, pepper optional
Cut the cabbage as desired (into squares or strips), but not too large.
If the cabbage is dense, i.e. autumn or winter varieties, then put it in a saucepan and pour boiling water over it. If the cabbage is very dry, then boil for 3~5 minutes.
If it is quite juicy, then let it stand in water for 5~10 minutes. Drain the water thoroughly.
With spring white cabbage or Chinese cabbage, such manipulations are not required.
Melt the butter in a saucepan over high heat and add the cabbage.
Fry while stirring for 5~7 minutes.
Pour in cream or milk.
If the cabbage is young, then leave the heat high. Otherwise, reduce the heat to medium.
Simmer the cabbage uncovered, stirring occasionally, until soft.
All liquid should completely evaporate by the end of simmering.
If the liquid has evaporated before the cabbage is cooked, then add another 1/3 cup of cream or milk or water and simmer until done.
5~10 minutes before the end of cooking, salt and pepper the cabbage to taste.
If desired, you can release 2 or 3 raw eggs into the finished cabbage.
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Stir and simmer until the eggs are ready. I usually take vacations to read light novels, detective stories or love stories. I read it while lying on the beach or sitting on a plane - and forgot. But when you read about ancient England, it is often said that young lettuce or cabbage stewed in cream was served at the table. And it stuck in my memory. Cabbage is a winter vegetable, so it's time to try this recipe. I tried it. And why haven’t I cooked cabbage like this before? It's very tasty. I remember my grandmother boiling pieces of cabbage in milk, but somehow I didn’t remember that cabbage. And I really liked this one, stewed in cream. It’s interesting that even men, who are often indifferent to vegetables, received this cabbage with a bang. I alternated between making three varieties of cabbage. And although they taste different, I combined them into one recipe: kale that is wilder in taste, but extremely healthy (kale), tender Savoy (Savoy cabbage) and traditional white cabbage.
6-10 servings (depending on the size of the head of cabbage)
Ingredients
- 1 small head of white cabbage
- 1 head of savoy cabbage
- 1-2 bunches of kale
- 1 small onion for kale
- 1 cup heavy cream
- A pinch of grated nutmeg
- Hot red pepper flakes or a pinch of cayenne pepper
- Salt
- Ground black pepper
- Olive oil
Preparation
For kale:
Wash the leaves and cut off the hard stems.
Cut the onion into thin strips.
Heat olive oil in a wide, shallow saucepan or deep frying pan. Add the onion and sauté over medium heat for about 7 minutes. The onions should become translucent and begin to turn golden. Add cabbage leaves, salt, cover with a lid.
After 2-3 minutes, remove the lid - the cabbage will “settle” during this time. Stir everything well and simmer for about 5 minutes.
Add ground black pepper, nutmeg, hot pepper flakes, cream, cover and simmer for about 10 minutes until the cabbage is cooked. At the end of the stew, you can cook without a lid to allow the cream to evaporate a little.
For the savoy cabbage:
Cut the head of Savoy cabbage in half, then each half into 4-6 segments. You should cut along the stalk so that the segments do not fall apart.
For white cabbage:
Cut the head of cabbage in half, then each half into 4-6 segments. You should cut along the stalk so that the segments do not fall apart.
Boil water, add salt and place cabbage in boiling water. Bring to a boil over high heat and boil the cabbage for about 4-5 minutes.
Heat olive oil in a deep frying pan or shallow pan with a wide bottom, place the cabbage segments and fry for 1 minute.
Add salt, ground black pepper, nutmeg, cayenne pepper, cream, cover with a lid and simmer the cabbage until cooked for about 10-15 minutes. At the end of the stew, you can cook without a lid to allow the cream to evaporate a little.
Serve sprinkled with grated cheese or a drizzle of balsamic glaze (or a few drops of good quality red balsamic vinegar).
Everyone has probably cooked stewed cabbage. I usually stew it with the addition of a small amount of tomato sauce; then the cabbage turns out salty, sour, spicy, and has a nice reddish-brown color.
And when stewed with cream, stewed cabbage produces a completely different taste - softer and more delicate. And the aroma is pleasant - buttery and creamy.
The richer the cream (ideally country cream), the tastier and more aromatic the cabbage will be. But milk or cream of low fat content can also be used, but it is very likely that they will curdle - this will not affect the taste, but only the appearance.
I also like to add eggs to stewed cabbage - their taste is very harmonious with cabbage, and the dish turns out to be more satisfying.
LEAVING
50g butter, 1 kg white or Chinese cabbage, 2/3 cup cream or milk, 2/4 teaspoon salt, pepper optional
Cut the cabbage as desired (into squares or strips), but not too large.
If the cabbage is dense, i.e. autumn or winter varieties, then put it in a saucepan and pour boiling water over it. If the cabbage is very dry, then boil for 3~5 minutes. If it is quite juicy, then let it stand in water for 5~10 minutes. Drain the water thoroughly.
With spring white cabbage or Chinese cabbage, such manipulations are not required.
Melt the butter in a saucepan over high heat and add the cabbage.
Melt the butter in a saucepan over high heat and add the cabbage.
Pour in cream or milk.
Pour in cream or milk.
Simmer the cabbage uncovered, stirring occasionally, until soft.
All liquid should completely evaporate by the end of simmering.
If the liquid has evaporated before the cabbage is cooked, then add another 1/3 cup of cream or milk or water and simmer until done.
5~10 minutes before the end of cooking, salt and pepper the cabbage to taste.
If desired, you can release 2 or 3 raw eggs into the finished cabbage. Stir and simmer until the eggs are ready.