Who said that cabbage is a dull and sad vegetable, and you can't cook anything interesting from it? This person just never encountered the genius of the people (well, or the cooks).
I don't know who the author of this recipe is, but if you like unusual combinations, then you will definitely like this. And if you want to impress the guests, then you will succeed with such a cabbage too. And if someone says to you "fuuuuuu, cabbage", you answer:
- This is how they cook in the best restaurants in London and Paris. And who does not appreciate the taste, he simply does not understand anything about delicacies! Yes, Rothschild himself uses this cabbage only on holidays, she has such an exquisite taste!
Believe me, after such a rebuke, everyone will eat and praise.
However, the introduction turned out to be somewhat uninspiring. You might think the dish is tasteless. In fact - delicious, but terribly unusual.
We take:
- A small bunch of cabbage. Well, or a bigger half of a kitten.
- Chili pepper - one piece
- Shallots - one onion (can be replaced with regular)
- Vanilla pod - one piece. Can be substituted with vanilla essence or vanilla, but not vanilla sugar. But it is the vanilla pod that gives the pont to the banal cabbage (because the price of this pod beats everything else).
- 200 ml. cream
- A spoon or two of butter
How we cook:
Chop the cabbage, turn the shallots into small cubes, peel the chili pepper from seeds and partitions and also chop. Cut the vanilla and scrape off the pulp.
We send butter to the pan, fry the onion in it, and when it is translucent, add vanilla pulp and even the vanilla pod itself. Thirty seconds later, we send the chili pepper (chopped) there and, finally, the cabbage itself.
Fry it in vanilla-chilli oil (oh, I came up with a name), until a light crust, and then fill it with cream, cover and simmer until tender.
Of course, salt (at the end) to taste.
It goes as a side dish or even a separate dish.