Pawaru-Grahmata

№ 11VI. nodaļa

Brūni (zili, sarkani) kāposti

Red cabbage with sugar, with glazed chestnuts or potatoes

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

1796Bruhni (silli, sarkani) kahposti

Modernizētslpp. 247 · PDF 261
4 porcijas

The book gives "a good piece" of sugar; it gives no other amounts.

Method

5 soļi
  1. Remove the outer leaves, wash, quarter and core the cabbage and cut it into 1 cm strips (the cutting is ours).
  2. Drop it into a large pan of boiling water, boil for 5 minutes and drain.
  3. Return it to the pan with the butter, broth, ½ tsp salt, breadcrumbs and sugar. Cover and simmer gently for 35–45 minutes, stirring now and then, until tender and the liquid has cooked down to a glossy sauce.
  4. For fresh chestnuts: cut a cross in the flat side of each, boil for 15–20 minutes and peel off both the shell and the inner skin while still warm.
  5. About 10 minutes before the cabbage is done, put a ladle of its liquid into a small pan with 15 g butter and 1 tbsp sugar. Add the chestnuts (or potatoes) and simmer, shaking the pan, for 5–8 minutes, until glazed. Put the cabbage in a warm dish and pour the chestnuts over it.

Notes

What the book says vs. what we added

the method is the book's: the cabbage trimmed, washed, boiled in boiling water and drained, then cooked with butter, meat broth, salt, grated bread and a good piece of sugar. Chestnuts are boiled separately, peeled, cooked with some of the cabbage liquid, butter and sugar and poured over the cabbage; potatoes can be done the same way. The amounts, times and the shredding are ours.

Colour

red cabbage turns red in acid and blue in neutral or alkaline water. Boiled in plain water and cooked without vinegar, as here, it comes out blue-violet, which is probably why the book calls it "brown (blue, red)". For the familiar bright red, add vinegar or apple at the end; the book doesn't.

Frost

the book says these cabbages are best after a good frost, "because then they are softer and sweeter". Cold does sweeten cabbages. Red cabbage is in season from autumn through winter.

Chestnuts

sweet chestnuts, as with the turkey in 02-074. Potatoes are the book's cheaper alternative.

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