A classic, filling, and tasty dish is braised sweet cabbage. Both the oven and the stovetop may be used to make braised cabbage, which is particularly well-liked across the nation with regional variations in the recipe.
Cast iron pans are suggested for cooking hardened sweet cabbage because they transfer heat more evenly than other materials.
It is not, however, absolutely required. If you don't have one of these pots, use any container with thicker walls. You need a few key ingredients for this recipe, which takes around 40 minutes to prepare for 4 servings.
Ingredients
Young cabbage weighing 1.2 kg has thin leaves.
100 grammes of finely sliced smoked bacon
a single medium onion
2 little bay leaves
one tablespoon of dried thyme
200 ml of water
Peppercorns, 1 teaspoon
black
200 g of handmade, concentrated tomato juice
1 paprika teaspoon
1 teaspoon of grated salt
a jar of vinegar-based spicy peppers
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Replace the oil with some bacon or smoked bacon.
For the tempering procedure, fat is required; smoked bacon is the most suggested option.
But it must be sufficient for the cabbage to thoroughly cook without boiling. Although you may use 70g of oil or 70g of pork fat as a replacement, smoked bacon has a superior flavour.
After that, add the bacon pieces to the pan and cook it gently. They shouldn't be cooked at a high temperature since they should melt rather than fry. Starting the melting process with a cold container and continuing to heat on low heat is recommended. It will take some time to complete this phase, although continual supervision is not necessary. The slices simply need to be sometimes turned. We can take care of the cabbage in the meanwhile. After splitting it in half, make thin slices from each side.
Place the sliced cabbage in a big bowl, add some salt—about 3 fingers' worth or 1/4 teaspoon—and mix it with your hands. This process reduces the size of the leaves so that a greater quantity may be added to the container at once.
The onion has to be cleaned and chopped next. Not too fine of a chop should be used. The bacon should have melted by now, allowing for its removal from the saucepan. The chef's appetiser will be the halves. Once they have cooled, you may make a crust and add some salt.
You should gently add the cabbage.
The onion is heated after the preceding stage. Keep it around until it turns transparent and yellowish without browning. Add the remaining half of the salted cabbage after that. After a brief period of heating during which the volume is reduced, the second layer is applied over a low heat.
Add the tomato liquid once the cabbage is thoroughly cooked. Because the amount of tomato juice required may vary based on its content, it is not added all at once. It should be poured gradually because the ideal amount is roughly 200 g.
If sweet paprika is not used appropriately, it might ruin the flavour of cuisine.
You may also use a tablespoon of homemade stock for the tomato juice in this recipe since it has more acidity and is typically sweeter, which is ideal for the stewed cabbage. The last ingredients are peppercorns, bay leaves, dried thyme, and sweet paprika.
With sweet paprika, caution is advised because different brands have different levels of bitterness, with some being more bitter and others being sweeter. Take sachets from several manufacturers when you're shopping, taste them, and then stick with the ones that are the sweetest.
The pickling pepper vinegar is the most crucial component since a great sweet cabbage dish requires a sour component. The most popular choice is hot pepper vinegar, while some individuals also use beetroot soup and wine. Use 3 to 6 teaspoons, depending on how potent the vinegar is. Start with 3 teaspoons and add more if necessary after tasting them.
One teaspoon of coarse salt is the final component. You can adjust the amount of salt to your preference. Afterward, depending on your desire, boil the dish on low heat for 5–10 minutes. Alternatively, bake it for 30 minutes at 180 degrees Celsius. Happy eating!
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