Pawaru-Grahmata

№ 55VII. nodaļa

Silta kāpostu salāte

Warm cabbage salad with egg dressing

  • Serves 6 as a side dish
  • about 40 minutes
  • Melnraksts · vēl nav izmēģināts

1796Silta kahpostu sallate.

Modernizētslpp. 306–307 · PDF 320–321
6 porcijas

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

Method

5 soļi
  1. Wash the cabbage, shred it finely and put it in a heatproof bowl. Toss with the salt and leave for 15 minutes.
  2. Bring the vinegar and water to the boil in a small pan. Pour it over the cabbage, toss well, then tip the cabbage into a colander set over the pan to catch the vinegar.
  3. Bring the vinegar back to the boil, pour it over the cabbage again, toss, and drain it back into the pan once more. The cabbage is now wilted but still crisp.
  4. In a small bowl, whisk the egg yolks with the sugar and flour. Bring the vinegar to the boil a third time, then pour it onto the yolks in a thin stream, whisking all the time. Pour the mixture back into the pan and stir over low heat for 1–2 minutes until it thickens slightly (the flour keeps it from curdling; don't let it boil hard).
  5. Pour the dressing over the cabbage, toss and serve warm, with roast pork, goose or sausages.

Notes

What the book says vs. what we added

cabbage washed, cut and salted in a bowl; good sour beer vinegar brought to the boil (topped up with wine vinegar if it isn't sour enough) and poured over three times, the third time beaten with egg yolk, sugar or syrup and a little wheat flour. The water and all the amounts are ours. Beer vinegar of the time was weaker than modern malt vinegar (5% acidity), so we dilute it by half; taste and add more vinegar if you like it sharper.

Other leaves

the book says other green salads can be treated the same way. Try it with escarole, frisée or a sturdy lettuce, pouring the hot dressing over only once.

Variation (the book's "another way"): heat 150 ml malt vinegar and 150 ml water (our addition) with 100 g diced bacon (or 30 g lard or butter) until it boils, add 700 g very finely shredded cabbage, cover and stew gently for 20–25 minutes, stirring now and then. Knead 20 g butter with 1 tsp flour and stir it in for the last 5 minutes to thicken the juices. If you like, add 100 g halved, stoned plums or prunes, or seedless grapes, with the cabbage and let them stew together.

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