Pawaru-Grahmata

№ 54VII. nodaļa

Kāposti

Cabbage wedges, with oil and vinegar or a warm bacon dressing

  • Serves 6 as a side dish
  • about 45 minutes
  • Melnraksts · vēl nav izmēģināts

1796Kahposti.

Modernizētslpp. 305–306 · PDF 319–320
6 porcijas

The book gives no quantities beyond cutting the cabbages into 4; the amounts below are ours.

Method

4 soļi
  1. Pull off the large, tough outer leaves. Cut each cabbage into quarters through the stalk, so the leaves hold together, and rinse.
  2. Sprinkle the cut sides with the salt and leave for 30 minutes. The book stops here and dresses the cabbage raw; we blanch it so the wedges are easier to eat (our addition). Drop the quarters into a large pan of boiling water for 4–5 minutes, until just tender at the core, drain well and leave to cool.
  3. Oil and vinegar: arrange the wedges on a dish, whisk the oil and vinegar together and spoon over.
  4. Or warm bacon dressing: put the bacon, vinegar and water in a small pan and simmer gently for 5 minutes. In a bowl, beat the eggs with the sugar and salt. Pour the hot vinegar onto the eggs in a thin stream, whisking all the time, then pour everything back into the pan, add the butter and stir over low heat until the dressing thickens like a thin custard (about 75 °C; don't let it boil, or the eggs will scramble). Pour it straight over the cold cabbage wedges and serve.

Notes

A side dish

like the rest of the book's "salads", this goes with roast meat. The bacon version is the book's auksta kāpostu salāte ar speķu sulu, cold cabbage with a hot bacon dressing.

What the book says vs. what we added

small cabbages stripped of their large, hard leaves, quartered, washed, salted and dressed with olive oil and wine vinegar; for the bacon salad, wine vinegar heated with diced bacon and beaten up with eggs, butter, salt and sugar, then poured over the quartered cabbages. The blanching, the water in the dressing, the amounts and the temperature are ours. The book's vinegar was probably milder than today's 6% wine vinegar, so we dilute it.

With asparagus

the book suggests laying boiled asparagus on the plate first and the cabbage quarters on top. Boil 500 g asparagus in salted water for 3–6 minutes, depending on thickness, and drain well.

Stuffed cabbages (the book's second dish): take 2 small firm cabbages (about 600 g each), trim the stalks so they stand, and hollow them out from the top with a small knife and spoon, leaving walls about 1.5 cm thick. Chop the cabbage you removed finely and stew 300 g of it in 40 g butter, covered, for 15 minutes until soft. Cool slightly, then mix in 2 eggs, 60 g fresh white breadcrumbs, a pinch of ground mace and ½ tsp salt. Fill the cabbages, tie them round with kitchen string, and simmer them in salted water or light broth, covered, for 35–45 minutes, until a skewer goes easily into the walls and the filling is set (75 °C in the centre). For the sauce, whisk 2 eggs with 3 tbsp vinegar, 3 tbsp water and 2 tbsp sugar in a small pan over low heat until thick and foamy (do not boil). Serve the cabbages halved, with the sauce poured over.

Shredded cabbage for salad

the book sends the reader back to page 244 (06-007) for shredded cabbage stewed sour in a bowl and made into a salad.

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