Braised cabbage with kaiser

Braised cabbage with kaizer - a delicious and comforting recipe

Welcome to our kitchen! Today we will explore a simple and tasty recipe, perfect for cooler days or for moments when we want to indulge in a traditional dish. We are talking about braised cabbage with kaizer, a dish that brings together the rich flavors of vegetables and the heartiness of meat, resulting in a savory preparation, full of nutrients and colors. Over time, this recipe has been appreciated in many corners of the world, being a symbol of culinary comfort, but also of economy, based on accessible ingredients.

Preparation time
- Preparation time: 15 minutes
- Cooking time: 60 minutes
- Total time: 75 minutes
- Servings: 4-6

Ingredients
- 1 large cabbage or 2 small ones (approximately 1.5-2 kg)
- 1 large carrot
- 2-3 medium tomatoes
- 400 g kaizer (or bacon, depending on preferences)
- 1-2 tablespoons of tomato paste
- Half a cup of sour borscht
- Salt
- Delicat (or other preferred spices)
- Dried dill
- Pepper
- Sweet paprika
- Oil for frying (approximately 2-3 tablespoons)

Step-by-step preparation

1. Preparing the ingredients: Start by cleaning and chopping the cabbage. Shred it and massage it with a little salt to help release its juices. This is an important step, as it helps to soften the cabbage and enhance the flavor. Let the cabbage sit for a few minutes in the salt.

2. Grating the carrot: Peel the carrot and grate it on a small grater. The carrot will add a hint of sweetness and a pleasant texture to the dish.

3. Tomatoes: Peel the tomatoes (you can do this more easily by blanching them in hot water for a few seconds) and chop them finely. The tomatoes will contribute to a delicious sauce for the cabbage.

4. The kaizer: Cut the kaizer into small cubes. It will add flavor and a smoky aroma to the dish.

5. Heating the oil: In a large skillet, add the oil and let it heat up. Add the kaizer and sauté until it turns golden and releases its fat. This step will add a wonderful aroma to our dish.

6. Adding the carrot: Once the kaizer is browned, add the grated carrot and sauté it together with the kaizer for about 2-3 minutes. Stir frequently to avoid burning.

7. Tomatoes: Add the chopped tomatoes and sauté for a few more minutes until they soften and release their juices.

8. Cabbage: Gradually add the cabbage to the skillet, little by little. Mix well to combine with the other ingredients. Let it sauté over medium heat, stirring occasionally to avoid burning.

9. Boiling: Add 1.5-2 cups of water and cover the skillet with a lid. Let the cabbage boil for about 40-50 minutes, stirring occasionally. Check the water level and add more if necessary.

10. Seasoning: After the cabbage has boiled, add the tomato paste mixed with a little water and the sour borscht. Season with dried dill, sweet paprika, pepper, delicat, and salt to taste. These flavors will transform the dish into an explosion of tastes.

11. Final browning: Transfer the mixture to a baking dish and place it in the oven for 15-20 minutes at a temperature of 180°C, uncovered, to brown nicely.

Serving

Braised cabbage with kaizer is served warm, alongside a generous spoonful of sour cream and a portion of steaming polenta. This combination not only enhances the flavor of the dish but also gives it a rustic touch, perfect for family meals.

Practical tips
- Variations: You can replace the kaizer with other types of meat, such as pork or chicken, to experiment with flavors. You can also add other vegetables, like bell peppers or onions, for a more colorful variant.
- Ingredients: Choose fresh, firm cabbage for the best results. Younger cabbage is less bitter and cooks faster.
- Cooking in advance: This dish keeps well in the refrigerator and can be reheated, making it perfect for pre-prepared meals.

Nutritional benefits
Cabbage is a vegetable rich in vitamins (A, C, K) and minerals (calcium, potassium), with a low calorie content, making it excellent for a healthy diet. The kaizer, on the other hand, provides protein but should be consumed in moderation due to its higher fat content.

Frequently asked questions
1. Can cabbage be frozen?
- Yes, braised cabbage can be frozen. Before freezing, let it cool completely and then portion it into airtight containers.

2. What can I use instead of borscht?
- If you don't have borscht, you can use lemon juice or apple cider vinegar to add acidity.

3. How can I enhance the flavor?
- You can experiment with different herbs and spices, such as thyme or cumin, to customize the flavor of the dish.

Conclusion
Braised cabbage with kaizer is not just a simple recipe, but also a family story, a return to roots, and a way to enjoy authentic flavors. I encourage you to try this recipe at home, play with the ingredients, and add your personal touch. Enjoy your meal!

Preparation of Sautéed Cabbage with Kaiser. We chop the cabbage finely and rub it with salt. We clean the carrot and grate it finely. We peel and chop the tomatoes. We cut the kaiser into small cubes. We sauté the kaiser in a little oil. After it browns slightly, we add the grated carrot, then the tomatoes, and sauté a bit more. We gradually add the chopped cabbage that has been drained of water, mixing until it wilts. We add one and a half to two cups of water and let it boil for about 40-50 minutes on medium heat with the lid on. We stir occasionally to prevent sticking and check that the water doesn’t evaporate completely. We mix the tomato paste with a little water and pour it over the cabbage, along with the borscht. We add dill, paprika, pepper, and seasoning. We adjust the salt and then bake for 15-20 minutes without a lid to brown it. Sautéed cabbage with kaiser is served with sour cream and polenta. Enjoy your meal!

 Ingredients: 1 large cabbage or 2 small ones, 1 large carrot, 2-3 tomatoes, 400 g of smoked pork, 1-2 tablespoons of broth, half a cup of sour borscht, salt, dill, black pepper, sweet paprika.

 Tags:  cabbage stewed cabbage