Cabbage reduced

Every time I have sauerkraut in the pantry, I think of braised cabbage. I've made this recipe a few times in a month, especially in winter when the ingredients are handy and don't require much hassle. It's one of those dishes that works well on its own or as a side to a main course. What I find practical about this recipe is that you don't need to spend much time by the stove, and you don't need too many ingredients.

Quick Info

Total time: approx. 1 hour – 1 hour and 15 minutes (depending on how quickly the cabbage boils)
Preparation time: 10-15 minutes
Cooking time: 50-60 minutes, depending on how soft you like your cabbage
Servings: 6-8, depending on the size of the cabbage heads
Difficulty: easy
Recipe type: basic dish, side dish or simple main course, suitable for everyday meals

Ingredients

3-4 heads of sauerkraut (varies depending on the size of the head, but should be about 2.5-3 kg in total)
3-4 tablespoons of lard (you can adjust based on how fatty you want the dish)
250 ml broth or tomato juice
250 ml water
1/2 teaspoon dried thyme
salt and pepper to taste

Preparation method

1. Cut the cabbage into thin strips. I remove the core and the outer leaves if they are too tough. I slice it thinly, so it’s neither too fine nor too thick. I let it drain in a colander if it has too much juice.

2. In a large pot, heat the lard. Don’t let it smoke, just make it hot. Add the chopped cabbage and sprinkle with salt and pepper to taste.

3. Stir occasionally and let the cabbage sauté on low heat for 2-3 minutes. This is just enough to soften it a bit and absorb the flavor of the lard.

4. Pour the broth (or tomato juice) and water over the cabbage. Gently mix, then sprinkle the thyme.

5. Cover the pot with a lid, but not completely, and let it simmer on low heat. Stir occasionally to prevent sticking.

6. Cook until the cabbage is tender and the liquid has reduced – usually about an hour, but it depends on how braised you want it. If it seems too dry during cooking, add a little more water. If there’s too much liquid at the end, leave it uncovered on low heat to reduce.

7. Taste and adjust with salt, pepper, or a bit of thyme, if you feel it needs it, just before serving.

Why I make this recipe often

It doesn’t require constant supervision. It’s filling, the ingredients are cheap and easy to obtain. It can be served both on its own and as a side dish. It keeps quite well the next day.

Tips and variations

Tips

Use a large pot, as braised cabbage reduces significantly when cooked.
If the cabbage is very salty, you can rinse the leaves before chopping them.
Keep the heat low; if it’s too high, it can burn.
Substitutes

Lard gives a specific flavor, but if you don’t want to use it, oil works too.
Broth can be replaced with tomato juice, but the flavor will be less intense.
You can also use sweet cabbage if you don’t have sour – just adjust the salt.
Variations

Add a few sprigs of dill or bay leaves if you like the aroma.
You can also add a bit of smoked meat at the beginning, but the basic recipe doesn’t call for it.
Serving ideas

Works well as a simple main dish with fresh bread.
You can use it as a side dish with meat or sausages.
It’s good cold the next day, with a bit of green onion.

Frequently asked questions

What do I do if the cabbage is too salty?
Rinse the cabbage in cold water and squeeze it gently before chopping.

Can I use sweet cabbage instead of sauerkraut?
Yes, but the final taste will be different. Add a bit of vinegar or lemon juice towards the end if you want a tangy note.

What kind of lard is suitable?
Pork lard is classic, but goose or duck fat works too, if you have it.

Do I need to stir often?
Just occasionally, every 10-15 minutes, to prevent sticking.

Can I make the recipe with pre-chopped cabbage (from a jar)?
Yes, you can use pre-chopped cabbage, just adjust the salt since it may be saltier.

Nutritional values

Estimate for one serving (out of 8 servings), with lard and broth:
Calories: 180-220 kcal
Fat: 10-12 g
Carbohydrates: 15-18 g
Protein: 3-4 g
Values vary depending on how fatty the lard is and how much juice the sauerkraut has. It doesn’t contain many proteins or carbohydrates; it’s a rather filling dish due to the fat.

Storage and reheating

Keeps in the fridge for up to 3 days in a covered container. When reheating, you can add a little water if it has dried out too much. I don’t recommend freezing, as the cabbage becomes soft and changes texture.

 Ingredients: 3-4 pickled cabbage heads, 3-4 tablespoons of lard, 250 ml of broth (tomato juice), 250 ml of water, 1/2 teaspoon of thyme, salt and pepper to taste

 Tags:  cooked cabbage