Braised White Cabbage

Braised head cabbage is served with roasted duck or roasted pork meat. If we leave used sugar during its preparation to caramelise then finished meal will be always different resulting colour according to degree of caramelization.

Cook

Dada

No. of servings

Ready in

50 min.

Difficulty

low

Ingredients


crushed cumin	1	tsp	1	teaspoon
onion	10.5	oz	300	grams
salt	2	tsp	2	teaspoon
sugar granulated	2	tbsp	2	tablespoon
sunflower oil	1.25	tbsp	20	milliliters
vinegar	4	tbsp	4	tablespoon
water	6.75	tbsp	100	milliliters
white cabbage	3.5	lb	1600	grams

Recipe

1. Cutting of cabbage

white cabbage 3.5 lb (1600 g)

Remove damaged leaves from surface of head cabbage and rinse the whole head under the running water. Drain the cabbage and cut into the quarters. Chop into the thin slices, do not cut hard center - stump of cabbage. During chopping turn the cabbage the way that you cut it accross the whole head.

2. Preparation of onion - caramel base

onion 10.5 oz (300 g) • sunflower oil 1.25 tbsp (20 ml) • sugar granulated 2 tbsp

Peel and chop the onion. In deep saucepan heat the oil, add onion and braise for a moment covered with lid. Onion must not be burnt. Add sugar and stirring permanently leave it caramelise until gaining desired colour.

salt 2 tsp • crushed cumin 1 tsp • water 6.75 tbsp (100 ml)

Add chopped cabbage, salt and caraway into the sacepan. Mix until well combined. If the cabbage is little dry and firm (winter cabbage) you can pour the water in according to the needs. Braise for 20 - 30 minutes covered stirring occasionally.