braised cabbage with tomatoes / varză dulce mâncare / sladak kupus jelo / chou braisé aux tomates

braised cabbage with tomatoes / varză dulce mâncare / sladak kupus jelo / chou braisé aux tomates


Braised cabbage with fresh tomatoes you’ll need: cabbage, tomatoes, onions, salt, peppercorns, oil, bay leaf, butter, flour… Remove the outer leaves: the first two or three ones… Cut the cabbage in a half, and each half in three or four slices… oil the bottom of a big pan, just to prevent burning… add about 1/2 l water…Some cabbage released more water, some less… we’ll see and we’ll adjust… a teaspoon of salt… remove the core, and cut the cabbage slices in pieces… and put them in the big pan… cut all the cabbage slices ~ remove the core and cut in pieces in another pan, oil the bottom too… cut two onions in slices ~ julienne style don’t worry if is not perfect… put the onions in the oiled pan… add 100 ml water…Cover and let it cook at medium high temperature. While the cabbage and the onions are simmering, prepare a third pan, with 1 1/2 l water. Turn the high heat because we need this water boiling. wash 1 kg tomatoes… check and mix both the cabbage and the onions… when the water is boiling, put the tomatoes in, but not before you make some cuts with the knife… both on top and on the bottom make a cross, but not too deep, just to cut the peel… Got it? First the bigger tomatoes,
then the smaller… This will make the peeling easier… After 1 minute, check out, if any tomato
looks ready to be peeled, take it out. See? The peel splits on the cuts… Take them all out, as you see the peel coming off… Is no need to cook longer: the tomatoes are cold inside. Check and mix, again, the cabbage and the onions… When the onions are tender, add the cabbage,
without its water… add a 1 table spoon of salt… a few peppercorns, by taste… about 300 ml of new hot water… cover and let it cook at medium low heat
until the cabbage is soft… meanwhile, peel the tomatoes… cut the black dot, and remove any white parts. Only red color pulp is good. Anything white inside, take it out… When the cabbage is done… after 30-45 minutes,
check it out: if the one of the thickest veins
is cooked, then is all right… We can add the peeled tomatoes now. Add a bay leaf if you like. Is not enough salty: I add half a chicken soup cube. You can add just salt. But not too much… We need to evaporate the liquid, and let the steam out. That is why less salt is needed. simple with two wooden spoons… chop some fresh parsley,
even the stems are good, just cut the endings… To evaporate more quickly, remove the lid… take 3 ladles of soup,
because there is enough juice in the pot…
and let it cool a little… the cooled soup and a full spoon of flour
will be the roux… add one spoon of oil, to break the lumps, and mix… add it over the cabbage, mix and let it cook
for another 10 minutes… there it is…ready to eat, but it’s more tastier if you bake it at high heat to get a nice red crust… Bake it, or not, it’s up to you… Now, with the heat off, add some butter…
or sunflower oil, crude, also it is good. But always have in mind to do this with the heat off. Cover and let it melt… Serving idea: with grated Parmesan cheese,
with mashed potatoes… …or garnish with fresh chopped parsley,
and hot peppers aside…Enjoy. have a great day, D.

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