Pawaru-Grahmata

№ 12VI. nodaļa

Savoier kāposti

Savoy cabbage braised in broth

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

1796Sawoier kahposti

Modernizētslpp. 247 · PDF 261
4 porcijas

The book says to cut the heads into 4 pieces; it gives no other amounts.

Method

4 soļi
  1. Remove any damaged outer leaves, quarter the cabbage through the stalk, keeping a little core on each piece, and wash it.
  2. Boil in salted water for 5 minutes and drain.
  3. Lay the wedges in a wide pan, pour over the broth and add the butter and mace. Simmer uncovered for 20–25 minutes, turning the wedges once and basting them, until tender and the broth has almost boiled away.
  4. A few minutes before the end, scatter the crumbs into the remaining liquid to bind it. Serve hot.

Notes

What the book says vs. what we added

the method is the book's: quartered heads boiled for a while in water, drained, then cooked with meat broth, butter and mace until the liquid has almost boiled away, with crumbled wheat bread added near the end. The amounts and times are ours.

Savoy cabbage

crinkled leaves, milder and more tender than white cabbage. It is hardy, in season from autumn to early spring, and sweeter after frost. January King, pointed cabbage or green cabbage can stand in; white cabbage needs 5–10 minutes longer.

The name

German Savoyer Kohl, "cabbage from Savoy"; in modern Latvian virziņkāposti, from German Wirsing.

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