BRAISED CABBAGE
Bräserad kål
When it's time to enjoy the tender, young summer cabbage, make sure you do. You can braise green cabbage, savoy cabbage or that pointy cabbage that I don't know the English name for. It's a kind of green cabbage but slightly milder in taste.
Serves 4
3 lbs green cabbage, savoy cabbage
or the pointy cabbage
2 onions
5 oz sliced pork belly or bacon
3 tablespoons butter or margarine
0.6 cup bouillon
salt, pepper
1 tablespoon chopped parsley
Cut the cabbage in pieces and then shred thinly. Peel and chop the onions. Cut off the rind from the pork belly and slice it in rather thin slices. If you use bacon, cut it with a scissors. Brown the pork in fat in a large pot together with onions, then add the cabbage and let it sauté with the pork for a while.
Pour on the bouillon, stir, cover with a lid and let it all simmer for about 30 minutes. Stir occasionally. Flavor to taste with salt and pepper. Serve in a large bowl and sprinkle with parsley.
This is good as it is with rye bread and mustard.
Enjoy!
Bella
Bräserad kål
When it's time to enjoy the tender, young summer cabbage, make sure you do. You can braise green cabbage, savoy cabbage or that pointy cabbage that I don't know the English name for. It's a kind of green cabbage but slightly milder in taste.
Serves 4
3 lbs green cabbage, savoy cabbage
or the pointy cabbage
2 onions
5 oz sliced pork belly or bacon
3 tablespoons butter or margarine
0.6 cup bouillon
salt, pepper
1 tablespoon chopped parsley
Cut the cabbage in pieces and then shred thinly. Peel and chop the onions. Cut off the rind from the pork belly and slice it in rather thin slices. If you use bacon, cut it with a scissors. Brown the pork in fat in a large pot together with onions, then add the cabbage and let it sauté with the pork for a while.
Pour on the bouillon, stir, cover with a lid and let it all simmer for about 30 minutes. Stir occasionally. Flavor to taste with salt and pepper. Serve in a large bowl and sprinkle with parsley.
This is good as it is with rye bread and mustard.
Enjoy!
Bella
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