Stewed cabbage with rolling potatoes – Quick recipes from my kitchen
There are dishes that do not look spectacular, but their taste is sensational. For today's dish, I made cabbage from white cabbage. I orientated myself on a Hungarian herb noodle recipe called Kápostás tészta, The small cut cabbage is fried for about 45 minutes in clarified butter over medium heat. Before the cabbage comes into the pan, an onion is glassy steamed and some sugar is caramelized in it. But this process gives the herb a lovely sweet touch.
Unlike the original recipe, I served with the herb swivel potatoes. Swivel potatoes are very easy to produce. Cooked potatoes are cut into thick slices. Then the potato slices are seasoned in a little butter or clarified butter with a strong pinch of salt and fried for about 5-7 minutes in a pan over a high heat. This dish was topped with small cut leeks of spring onions.
In the mouth, a wonderful mixture of the sweetness of the herb, the slightly salty Schwenkkartoffeln and the pungency of the spring onions. We enjoyed the food so much that we actually managed to plaster the whole portion for two 🙂
Stewed cabbage with rolled potatoes
A wonderful winter pleasure – stewed cabbage with swivel potatoes.
about 900g of white cabbage
2 teaspoons salt
2 tablespoons of butter lard or ghee
2 teaspoons sugar
1 tsp caraway
2 tsp green leek of a spring onion
Cut the cabbage into small strips or plan and place in a bowl.
Then salt the cabbage well and let it rest for about 15 minutes.
Meanwhile, chop the onion and cut the green leek of the spring onion into small rolls.
Melt the clarified butter or ghee in a large pan, add the onions and fry until glassy. Stir in two teaspoons of sugar and let melt.
When the sugar has dissolved, add the cabbage to the pan, sprinkle with the caraway and stir well.
Cook the herb for about 45 minutes over medium heat and stir occasionally. It's done when the herb is soft, yet firm, and has a light brown color.
Serve with the leek rolls and serve with panned potatoes.