How to braise cabbage

Stewed cabbage – dish flavorful and juicy, cooking it can take less than an hour if you do not prepare some special dish that is similar to the Polish Bigus. Recipes braised cabbage there are many, but they often have additional ingredients added to the dish, not the method of its preparation.

What kind of cabbage is suitable for stewing

Most often stewed cabbage, fresh or pickled, but it is not only suitable for this type of treatment. With certain reservations regarding the change color, you can simmer the red cabbage, the much less time it takes cooking braised Savoy or Chinese cabbage.

How to handle the cabbage to extinguish

If you cook cabbage, red, Savoy or Chinese cabbage, the preparation of the vegetable to extinguish the same. First you should remove all withered, tarnished, discoloured upper leaves, then wash and dry the head. Then cut it into quarters and remove the hard stalk. Each quarter should be cut as thin strips or squares.

If you are going to braise sauerkraut, you should rinse it, put in a colander, under running water, then squeeze well.

How to braise cabbage

In a large deep frying pan heat over medium heat a tablespoon of vegetable or melt the tablespoon of butter. Put the shredded cabbage and fry, stirring occasionally until light Golden brown. Pour ½ Cup of warm boiled water, bring to a boil, reduce heat, cover and simmer the cabbage for about 30-40 minutes. This recipe is suitable for cooking 1 - 1 ½ pounds of vegetables.

For additional aroma and flavour in the braised cabbage, you can add dried herbs such as dill and parsley, cumin, fried bacon, fried sausages, diced Apple.

How to stew red cabbage

Red cabbage stewed as well as white, but with one major caveat. Red cabbage contains anthocyanins, compounds that give it the rich color, but when in contact with hot water they will color the vegetables in an unappetizing pale lilac color. To avoid this, add 1 tablespoon vinegar to each Cup of raw cabbage before pouring into the pot or pan with water.

How to extinguish or Savoy cabbage

Or the more delicate Savoy cabbage stew as well as cabbage, but much less time. Try to cook laced Savoy cabbage. On 1 head you will need:
- 110 grams of bacon;
55 g butter;
- 90 ml dry white wine;
- 2 tablespoons chopped parsley;
- 2 teaspoons of fennel seeds;
- 2 tablespoons of sour cream;
- salt and freshly ground pepper.

Melt the butter in a frying pan, fry strips of bacon for 3-4 minutes. Add shredded cabbage, stir and pour in the wine, season with salt and pepper. Simmer over medium heat, covered, for 7-10 minutes. Add fennel seeds, parsley and sour cream. Stir and serve.