Pawaru-Grahmata

№ 1VI. nodaļa

Balti kāposti ar krējumu

White cabbage in cream, with an optional crumb crust

  • Serves 4–6
  • about 45 minutes, plus 35 minutes for the crust
  • Melnraksts · vēl nav izmēģināts

1796Balti kapohsti ar krehjumu.

Modernizētslpp. 241 · PDF 255
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

4 soļi
  1. Pull off the loose outer leaves, quarter the cabbage and cut out the hard core. Chop the cabbage finely with a large knife.
  2. Boil it in a large pan of salted water for 8–10 minutes, until soft. Tip it into a colander and press out as much water as you can with the back of a ladle.
  3. Return the cabbage to the dry pan with the flour-butter, cream, mace, ½ tsp salt and the sugar, if using. Cover and cook over very low heat for 15–20 minutes, stirring every few minutes so it doesn't catch, until the cream has thickened and coats the cabbage. Taste for salt. Serve now, or make the crust.
  4. For the crust: heat the oven to 200 °C (180 °C fan). Spread the cabbage in a buttered ovenproof dish and let it cool for 10–15 minutes. Cover it thickly with the breadcrumbs, dot with the butter and bake for 20–25 minutes, until the top is golden brown.

Notes

What the book says vs. what we added

the method is the book's: the cabbage trimmed, cored, chopped, boiled soft and pressed dry in a colander, then braised gently "on coals" with butter into which a little flour has been pressed with a spoon, sweet cream, mace, salt and, if you like, a little sugar, and stirred now and then so it doesn't burn. For a gratin it is left to cool almost completely in the dish, covered thickly with crumbled bread, dotted with butter and baked until golden. The amounts, times and oven temperature are ours.

Cooling first

the book lets the cabbage cool before the crumbs go on, probably so they stay dry and crisp instead of soaking up hot cream. Ten minutes is enough.

Cabbage

white cabbage is in season from late summer through winter and keeps well. Pointed (hispi or sweetheart) cabbage is more tender; boil it for only 4–5 minutes.

Spelling

the heading prints kapohsti, the text kahposti; both mean cabbage.

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