Braised Young Cabbage with Vegetables in 30 Minutes
And now summer has reminded us that it exists. This year spring flared up and went out. And here it is, summer: not by the calendar, but unmistakable. Nature woke up long ago, turned green and started treating us to new-season vegetables and fruit. As usual, the first tomatoes, cucumbers, radishes and cabbage.
There's a stubborn belief that you shouldn't eat the first vegetables because they're full of nitrates. I'm sure 99 out of 100 people don't know what nitrates are. As if vegetables with nitrates were grown separately just for us, so we wouldn't eat them. Here's a bed with nitrates, and there's one without.
But now the first wave of fresh young vegetables has passed. Everyone has had their fill. Next, as a rule, you're tired of your favorite vegetable salad and want something more substantial.
At times like that we make a sauté of young vegetables, a stew or a warm zucchini and tomato salad. That's almost the signature of our home cooking: lots of vitamins, garlic to keep colds away, and it's just very tasty.
For breakfast we often make a quick dish: braised young cabbage without meat, with vegetables and herbs. It takes half an hour to make and is just right for a good breakfast before work.
Ingredients
2 servings
- Young cabbage 0.5 head
- Onion 1-2
- Carrot 1
- Tomatoes 2
- Parsley 4-5 sprigs
- Vegetable oil 2 tbsp
- Salt, tomato paste, black pepper, coriander to taste
Step-by-step recipe
- Wild cabbage is said to come from southern England and Ireland and northwestern France, and it grows on Heligoland, in Denmark and along the northern shores of the Mediterranean near Nice, Genoa and Lucca; in short, in Europe. Today cabbage grows everywhere except perhaps Antarctica and the deserts. Cabbage is considered one of the most important food plants, packed with vitamins, fiber and other beneficial nutrients.
- Braised cabbage without meat takes about 30 minutes, which makes it quite suitable for breakfast. It's also excellent as an appetizer. If you can buy young vegetables along with the young head of cabbage, that's wonderful.
- Peel the onion and cut it into thick strips. Peel the carrot and grate it coarsely or cut it into strips. Wash the tomatoes and cut them into wedges; you can leave the seeds and skin.
- Fry the onion in vegetable oil until golden.
- Add the tomato and carrot. Braise the vegetables covered for 3-5 minutes.
- Season with salt and ground black pepper to taste. I recommend adding 1-2 pinches of ground coriander. Dilute 1 tbsp of tomato paste with water and add it to the vegetables.
- Finely shred the head of young cabbage with a knife or a special shredder. Pile the cabbage on top of the braised vegetables and cover the skillet tightly with a lid. Braise without stirring for 10-12 minutes. During this time the cabbage will soften and lose volume; as they say, it will settle.
- Stir the vegetables and let them braise for another 10 minutes.
- The finished young cabbage can be a dish on its own, very tasty with fresh bread. Or it can be an appetizer or even a vegetable side dish. Very good with boiled new potatoes sprinkled with dill.
- Before serving, sprinkle with finely chopped young parsley and dill.
| Serves: | 2 servings |
| Calories: | 45 |
| Prep: | 10 mins |
| Cook: | 20 mins |
| Total: | 30 mins |
| Category: | Main Dishes |
| Cuisine: | European |
| Rating: |
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4.4
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