vegetable - savoy cabbage and potatoes
t=teaspoon T=tablespoon + -=more or less
These recipes are for your personal use only and may not be added in any form to archives or other works.
Braised Cabbage on Brown Onions
A tasty and nutritious old fashioned dish -
typical German farmer fare!
serves 4
1/ 2 sm. green cabbage (+ - 400 gr.)
1 lg. onion
1/2 t. caraway seed
1 bay leaf
a little vegetable or chicken broth (+ - 250-400 ml.)
1 T. butter (or bacon fat)
a little olive oil
salt, pepper
Cut away most of the core of the cabbage but not enough to allow the leaves to
fall away. Remove any tough outer leaves and reserve for a soup later.
Cut into 4 wedges.
Cut the onion in half, then into thin half rings. Heat the butter and a little olive oil in a medium sized wide pan. When the butter is foamy, add the onions and allow to cook over low heat. Stir once or twice then leave them, turning only when the under side shows a little brown before turning to brown the other sides.
When they are light brown, lay the wedges so that they do not overlap. Sprinkle over the caraway seed, a good grating of pepper and a pinch of salt. Pour enough broth over all to come up about 2 cm. (+ - less than 1 in.). Cover and allow to cook slowly. Check now and again, adding more hot broth to keep moist but not to simmer the cabbage in.
Using tongs, turn the wedges after about 10 minutes. Depending on cabbage and thickness of wedges, it should not take more than another 8 minutes or so until done. They should be slightly firm but not mushy.
Use tongs to serve and garnish with the browned onions. If the onions have too much liquid, thicken with a little potato starch or cornflour (cornstarch). Grate over a little more pepper.
Note: If you need potatoes for your
menu, use small ones, cut into half (or quarters if the wedges are thin) and lay
them on the thinner parts of the wedges. They will be delicious!
Suggestion: I really enjoy these with
Carrot and Pumpkin Mash, and some variation of green beans...and sometimes
with tempeh marinated in a little soy sauce, olive oil and lots of ginger!
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2006 Patricia Conant