Braised cabbage, is made from shredded raw cabbage or sauerkraut, cooked with spices and thickened with a roux of flour and butter. Depending on the type, braised cabbage can include caraway seeds, lemon juice, fresh dill, parsley, fried onion or fried bacon. I like to serve braised cabbage as an addition to meats, most often meatballs or pork chops. Without a doubt, braised cabbage served with meat and potato puree is one of my favourite dinners that I usually make on Sundays. Below, you will find a recipe for braised cabbage. In this recipe, I used savoy cabbage as the basis of the dish, but you can also prepare the green cabbage in the same way.
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Ingredients for braised cabbage.
- 500 g savoy cabbage
- 1/2 teaspoon of caraway seeds
- 200 ml water
- 1 teaspoon of salt
- 1 full tablespoon of all-purpose flour
- 50 g butter
- 1 teaspoon of crystal sugar
- 1/4 teaspoon of black pepper
- 1 teaspoon of lemon juice
How to make braised cabbage.
Finely chop the cabbage with a knife or cut it on a shredder, put it in a pot with water, sugar, salt, caraway and pepper. Bring it to a boil, then cook over a medium heat, uncovered, for about 20 minutes.
In the meantime, make the roux. Put butter and flour in a pot. Fry for about 1 minute, then add some of the water taken from the cooking cabbage. Mix together with a spoon or a whisk to avoid lumps. Keep the roux on the heat for about a minute, then add it to the soft cabbage. Cook it together for 2-3 minutes. At the end of cooking, add the freshly squeezed lemon juice.
Good to know when making braised cabbage.
Before cutting the cabbage, I clean it, remove the older leaves and remove the hard stem.
The cabbage should be boiled until it is soft. If you use a new cabbage, it does not take much time to cook. Older cabbages, on the other hand, have harder leaves and will need more time on the heat.
Braised cabbage can be frozen. After cooking, the cabbage should be cooled down, put into a tightly closed plastic container and placed in the freezer.
Do you like cooked cabbage? If so, try our recipe for Bigos i.e. Polish cabbage stew.
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