Pawaru-Grahmata

№ 4VI. nodaļa

Šķērēti balti kāposti

Shredded white cabbage in milk

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

1796Schkehreti balti kahposti.

Modernizētslpp. 242 · PDF 256
4 porcijas

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

Method

4 soļi
  1. Quarter and core the cabbage and shred it as finely as you can with a knife or mandoline.
  2. Boil in salted water for 5 minutes and drain well.
  3. Return it to the pan with the milk and butter. Simmer gently, uncovered, for 15–20 minutes, stirring often, until the cabbage is tender and most of the milk has been absorbed. Keep the heat low, as milk catches easily. Season with salt.
  4. Tip into a warm dish and dust with the mace. Or bake it with a crumb crust as in 06-001, step 4.

Notes

What the book says vs. what we added

the method is the book's: finely shredded cabbage boiled briefly in salted water, drained, then cooked until done in fresh milk with butter, and served dusted with mace or baked with a crumb crust "as already taught" (06-001). The amounts and times are ours.

Milk

the book's salds piens is fresh milk, not sweetened milk. A few small curds may form where milk meets cabbage; they don't matter.

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