Braised cabbage a little differently
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ingredients
1 kg fresh red cabbage 250 g dried raisins 2 cloves garlic 3 tbsp fresh lemon juice 1 tbsp ground cumin 1 tbsp whole cumin 1.5 tbsp salt 1 tbsp cornstarch 4 dl water 350 g Chicken fat (skins)
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A fantastically tasty stew with no added sugar, whose sweetness and subtle fruity note is added by the raisins. And what adds to its unique taste is the pre-fried chicken fat with which the cabbage is stewed 🙂 I don’t make cabbage anymore, since this one is TOP for us 🙂 The recipe is my own.
1.
First of all, prepare all the necessary ingredients.Instead of sugar, I use raisins in the cabbage, which give it the necessary sweetness and also a fantastic fruity note. The starch is used to soften the cabbage, so that the result is smooth, like a bit creamy and not watery 🙂 Use lemon to balance the sour taste. Don’t worry about the garlic, you almost don’t taste it at all, it’s just there to fine tune the overall flavor-I don’t recommend omitting it.
2.
Weigh the cabbage so that its net/sliced weight is 1kg and finally slice it thinly.Then mix the cabbage, grated garlic, cumin, salt,starch, raisins and lemon in one bowl. Leave aside for now.
3.
Cut the chicken fat, or preferably the chicken skin into smaller pieces.They are easiest to cut up when frozen 🙂 I tend to put the skins aside, especially when I make chicken kebabs from the thighs in the freezer, because I take the skins down there.And for example in this dish I will use them 🙂 We need 300-350g of them here.
4.
In a deeper frying pan we first fry the chopped skins, which we have salted a little.We do not need to remove the fat that we get, unless it is very much 🙂 I got about 1/2-3/4dl of lard, and that’s how much fits in the cabbage 🙂 Put the already prepared cabbage on top of our cracklings and mix it all well. Cover with water and simmer covered until tender. Stir occasionally during the stewing. The finished cabbage should be quite soft and the raisins in it quite swollen 🙂 which actually means that they have already released all their flavour into the cabbage 🙂
5.
The kale is really fantastic, I highly recommend trying it. I know that every housewife already has her tried and tested recipe, but I’m sure you won’t regret trying it 🙂 I don’t even try to make braised cabbage otherwise, because it’s fantastic and we love it in our house. I always make it the same way, using the exact ingredients, I never add anything by eye 🙂
6.
As a side dish you can serve it with anything that suits you 🙂 Even with greasy bread.
7.
Good taste!
