Pawaru-Grahmata

№ 2VI. nodaļa

Balti kāposti ar etiķi

White cabbage wedges with vinegar

  • Serves 4
  • about 35 minutes
  • Melnraksts · vēl nav izmēģināts

1796Balti kahposti ar ettiki.

Modernizētslpp. 242 · PDF 256
4 porcijas

The book says to cut each head into 4 pieces; it gives no other amounts.

Method

4 soļi
  1. Pull off the loose outer leaves and cut the cabbage into quarters through the stalk, leaving a little core on each so the wedges hold together (our addition).
  2. Boil in a wide pan of salted water for 12–15 minutes, until a knife slides easily into the thickest part.
  3. Pour off the water, keeping 100 ml. Pour the vinegar and the kept water over the cabbage.
  4. Add the fat and breadcrumbs, or the floured butter. Cover and simmer for 5 minutes, basting the wedges once or twice, until the liquid has thickened a little and the vinegar has lost its raw edge. Taste for salt.

Notes

What the book says vs. what we added

the book quarters the heads, boils them with water and salt, pours the water off and the vinegar over, adds fat and grated bread or butter rolled in flour, and lets it boil through. Keeping some cooking water, the amounts and the times are ours: vinegar alone boils away fast and tastes very sharp.

Serving

a sharp side dish for boiled or roast pork, beef or sausages.

Variant

06-003 cooks the same wedges in meat broth with caraway instead of vinegar.

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