Pawaru-Grahmata

№ 3VI. nodaļa

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White cabbage in broth with caraway

  • Serves 4
  • about 40 minutes
  • Melnraksts · vēl nav izmēģināts

1796Us zittu wihsi.

Variants receptei № 2 Balti kāposti ar etiķi

Modernizētslpp. 242 · PDF 256
4 porcijas

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

Method

4 soļi
  1. Quarter the cabbage through the stalk as in 06-002 and boil it in salted water for 5 minutes.
  2. Pour off the water and add the broth, butter and caraway. Cover and simmer for 15–20 minutes, until tender.
  3. Scatter the breadcrumbs into the liquid and simmer uncovered for 3–4 minutes more, until it thickens. Taste for salt.
  4. Lift the wedges into a warm dish, spoon the sauce over and grate nutmeg over the top.

Notes

Variant

this varies 06-002 ("as just described", the book says): the same quartered, boiled cabbage, finished with meat broth, butter and caraway instead of vinegar.

What the book says vs. what we added

the method is the book's: boiled briefly, drained, meat broth poured on, butter, caraway and finally crumbled bread added, and sprinkled in the dish with fine nutmeg or mace. The amounts and times are ours.

Caraway is still the classic Latvian seasoning for cabbage.

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