Pawaru-Grahmata

№ 7VI. nodaļa

Prišu kāpostu skābi gozāt

Sweet-sour braised white cabbage with currants

  • Serves 4–6
  • about 1 hour
  • Melnraksts · vēl nav izmēģināts

1796Prischu kahpostu skahbi gohsaht.

Modernizētslpp. 244–245 · PDF 258–259
4 porcijas

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

Method

5 soļi
  1. Quarter and core the cabbage and shred it finely. Mix it with the salt and caraway.
  2. Melt 40 g butter in a heavy casserole, add the cabbage, cover tightly and cook over low heat for 35–45 minutes, stirring now and then, until soft. It cooks in its own juice; add a spoonful of water only if it starts to catch.
  3. When it is almost tender, stir in the remaining 20 g butter and the flour, so it isn't watery, then the vinegar.
  4. Add the currants and lemon juice, cover and cook gently for 10 minutes more. Taste for salt.
  5. Serve hot with ham or dried sausage, or warm or cold as a "salad" with roast meat.

Notes

What the book says vs. what we added

the method is the book's: shredded fresh cabbage mixed with salt and caraway, braised in its own juice with a piece of butter in a covered dish on coals and stirred now and then; near the end more butter and a little flour so it isn't watery, good wine vinegar, then currants and lemon juice and a short last braise. The amounts and times are ours.

The name

prišs is fresh (German frisch). The dish gives fresh cabbage something of the sourness of sauerkraut in an hour.

Sugar

the book adds none; the currants give the sweetness. Add 1 tsp sugar if your vinegar is harsh.

Red cabbage can be cooked the same way.

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