Cabbage is not just cabbage, but a thousand and one different dishes on the table. How do you like this beginning of the post? In my opinion, it sounds very academic. Although... somewhere I have already heard something similar. Exactly! The rabbit is not only valuable fur.
Cabbage has no fur.
Cabbage has a wonderful property - to acquire the taste and aroma of the spices and seasonings used during cooking. Because cabbage has its own taste too... not clearly expressed. And the smell is such that it is better to cover it, after all.
In our country, the main "organizer" of cabbage taste is traditionally tomato and company - onions, garlic, aromatic herbs.
But what if you take a chance and try to remove something?
Honestly, when I came across this recipe, I decided that the nastiness would come out incredible.
However, an attempt is not torture, especially since the recipe does not provide for any huge financial costs for an attempt. And the result, to be honest, surprised me.
Unusual - this time. A very unusual stewed cabbage format, in which the brightness of the taste is achieved without tomato.
Fresh is two.
Well, it's very simple - it's three.
We take:
- Cabbage - as much as you see fit
- Lemon - 1 piece
- Garlic - a couple of cloves (or more, to taste)
- Salt pepper (to taste)
- A little oil
How do we cook
Chop the cabbage into thin strips.
Pour a little oil into the pan, heat it and send the cabbage into this oil.
We fry over high heat, if any pieces of cabbage are fried - everything is ok. We fry almost until cooked. The key word here is frying, not boiling or stewing.
When the cabbage is almost ready, salt it, pepper it, and... squeeze the lemon juice into it. How many? Taste. I didn't even have half the lemon.
Then we cover with a lid and yes, here we are already stewing a little.
While the cabbage is stewing, we pass our garlic through a press and... at the very end of cooking we send it to the cabbage, we alter it. It turns out a dish that I would not call independent. But how the side dish goes very well. Receiving a side dish can be not only for fatty pork (traditional accompaniment of cabbage), but even for chicken meatballs, for example.
Bon Appetit!