Stewed Cabbage with Sun Dried Tomatoes.
A recipe has no soul. You, as the cook, must bring soul to the recipe.
There are no people who would not enjoy food. Some of us like to try every existing dish on Earth. I think, a true art is to serve a simple dish as the most delicious meal. Here I would like to share with you one of the most loved simple Russian recipes, a stewed cabbage. I added my own twist to it, sun dried tomatoes. There are variations, as with any dish, and I will let your imagination take you on a path of exploring how far you can go while making this simple recipe. Stewed cabbage could be found in any canteen throughout Russia. Some of us hated it, and some of us loved it. When was the last time you stewed cabbage? The recipe may remind you of German Sauerkraut. I have always considered stewed cabbage a typical Russian meal, good for any time of the day, as a snack or as a main dish. It all depends on the amount you can eat, and what you serve it with. Personally, I can eat a lot of it. Why not?
– 1 medium head organic cabbage (or 0.5 if it is large).
– 1 medium white/red onion (or 1/2 large onion).
– 0.5 -1 cup chopped or shredded carrots.
– 0.5 – 1 cup sun dried tomatoes, sliced.
– 1-2 medium tomatoes, chopped.
– 2 tbsp tomato paste or organic ketchup.
– scallions/green onion.
– spices (salt, ground black pepper, cloves, bay leaves, black pepper, paprika).
– grapeseed oil.
– fresh herbs (parsley or dill weed)
– pinch of brown sugar (optional)
– garlic (optional)
Chop raw cabbage into thin slices. If you like bigger chunks, you may chop as you wish. Chop onion, scallions, slice sun-dried tomatoes and carrots. Heat the skillet/large saucepan to a medium heat, and add grapeseed oil. Add white onion, cabbage and carrots, and saute them for three to five minutes. Do not leave it unattended, as cabbage get burnt easily. Remember to adjust the amount of oil as you go. Stir in sun-dried tomatoes and cover the saucepan with a lid. Reduced heat to low, and let it simmer for 15 minutes, stirring it occasionally. If you prefer crispier cabbage, reduce time (taste it to know if it is cooked enough). Then add regular tomatoes, spices and cook another 10-15 minutes or until cabbage and tomatoes are tender.
You may also cook it with the covered lid from the onset. In this case you will have more juicy dish, that would taste more like steamed. Always cook on low heat when you cook with the covered lid.
How to serve.
Depending on your dietary needs, you may serve stewed cabbage with mashed potatoes, rice or pasta, and a variety of fresh raw vegetables. To me, it tastes great with anything! In this recipe I garnished it with some basil leaves, and served it with sliced fresh raw avocado, tomato, hummus with some Rustic Italiano spices on top, and some chopped parsley.
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