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Home cooking like grandma's - braised white cabbage
Welcome to my new video for hearty white cabbage like from grandmother's kitchen. In typical Ruhrpott style, I slowly braise tender white cabbage in clarified butter until soft.
After frying, I add some water and aromatic spices such as caraway, coriander and nutmeg. This gives the cabbage a wonderfully soft consistency and intense taste.
I prefer to serve the braised white cabbage with crispy fried potatoes or parsley potatoes - as is traditional. But mashed potatoes, dumplings or crackers also go perfectly with it.
With this simple recipe I can conjure up grandma's Sunday roast in a hurry - without meat. I hope you enjoy cooking!
Ingredients for the braised cabbage
1 ½ kg white cabbage (1 medium)
Cut the white cabbage into approx. 1.5 cm pieces.
1 - 2 tbsp clarified butter
Let it simmer quietly for about 15-20 minutes.
100 g pureed tomatoes
1 teaspoon coriander, ground (optional)
½ tsp caraway or cumin or similar.
Some nutmeg
Braised cabbage tastes very good with boiled potatoes or mashed potatoes.
Bon appetit!
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