Cabbage and potatoes are some of the most popular vegetables in our diets. Their affordability plays a certain role. An important factor is that they are on store shelves at any time of the year (the times of spring interruptions with one or the other are long gone). But the main thing is that these vegetables can be cooked both tasty and varied. So, is it any wonder that many people come up with a good idea - to combine cabbage and potatoes in one dish, adding seasonings and stewing with some delicious gravy, for example, from tomatoes or cream with mushrooms.
It is necessary
- - Potato;
- - cabbage;
- - eggplant;
- - soup roots;
- - carrot;
- - tomatoes;
- - Champignon;
- - onion;
- - garlic;
- - spices;
- - vegetable or ghee;
- - curry paste;
- - cream;
- - salt;
- - spices;
- - knife;
- - cutting board;
- - bowls;
- - stewpan;
- - spoons;
- - pan;
- - frying pan.
Instructions
Step 1
Stew the cabbage with potatoes and eggplant. Try to use young vegetables for this dish. This condition is quite easy to comply with: cabbage, potatoes, and eggplants ripen at about the same time, remaining on the shelves in abundance until mid-November. Later, of course, there are significantly fewer eggplants and they move to a different price category, but three to four months is enough to enjoy this dish to its fullest. Take for him all the vegetables in an arbitrary amount, but in equal proportions. Wash, inspect for insect damage or the beginning of the spread of putrefactive processes. Cut out poor quality places. Peel the cabbage from the outer leaves, whether or not to peel potatoes and eggplants depends on the condition of the skin. If it is soft and tender, respectively, it will not meet with scraps in the finished dish, you can leave it. Cut off the stalks from the eggplants, cut yourself into slices, and then into segments or cubes - as you like. Chop the potatoes and cabbage into cubes. Fry vegetables in a saucepan in vegetable oil, salt, season with spices, cover with boiling water and simmer until tender.
Step 2
Add soup roots to cabbage and potatoes for a completely new stew that can be cooked almost all year round (except for the summer months). Take 100 g each root celery, parsley root and parsnip, cut into slices and fry in a little butter. Season with salt, caraway seeds or dill seeds. Peel and slice the cabbage and potatoes into one kilo. Heat 200 ml of vegetable broth in a saucepan, dip potatoes, cabbage and sautéed soup roots at intervals of 5 minutes. Simmer until tender, and when serving, sprinkle generously with chopped parsley.
Step 3
Make a great sauté by braising kale and potatoes in an authentic South European tomato and herb sauce. For 1 kg of cabbage, take 500 g of potatoes, onions and tomatoes, 50 g of garlic and a good bunch of Mediterranean herbs - rosemary, thyme and oregano. Start with the sauce. Cut the tomatoes crosswise, pour boiling water over them, then place them in ice water. After this simple operation, it will be much easier for you to remove the skin. Peel and chop the onions, chop the garlic, sauté them in a little refined olive oil. Chop the peeled tomatoes (the Italians prefer to break them with their hands), add to the onions and garlic, reduce heat and simmer thoroughly. Then season with salt and pepper, remove the lid, increase the heat, let the excess liquid evaporate, cool a little, then grind with a blender. Simmer the cabbage and potatoes in a little salted water. Drain the broth, transfer the vegetables to the tomato sauce. Add a few sprigs of herbs tied into a garni bouquet. Simmer until tender (remove the bouquet before serving).
Step 4
For a stew of another genre, take 500 g of cabbage, potatoes, carrots and fresh mushrooms. You will also need 300 ml of cream of 10% fat and some dry ground paprika. Cut the carrots and potatoes into slices (if large, cut them in half), stew in a small amount of mushroom broth, put the chopped cabbage with the vegetables. Meanwhile, sauté the champignon slices in butter. When the vegetables are half-cooked, add mushrooms and paprika to the saucepan. Let the broth evaporate by half, pour in the cream. Thanks to paprika, they quickly thicken and turn into a beautiful pinkish-orange color. If necessary, add salt. Remove the dish from the heat, it is ready.
Step 5
Sauté Indian-style cabbage and potatoes. To do this, start by preparing an Indian specialty - garam masala. It is a mixture of whole spices fried in ghee. Without a doubt, after such processing, the spices reveal their taste more fully. Take 2 tablespoons. oil (in India it is often called "ghee"), heat until a light white smoke is released, then alternately put in it cinnamon sticks, green cardamom boxes, clove buds, hot pepper pod, cumin seeds, kalonji, black and yellow mustard. Do it carefully, in the boiling ghee the spices start to “shoot”. When an incomparable aroma spreads through the kitchen, it's time to add chopped potatoes and - after a short time - cabbage. Quickly fry the vegetables with garam masala, add the broth, salt, and simmer until tender.
Step 6
If desired, you can make a thick, spicy curry in much the same way. For him, buy the paste of the same name in red, yellow or green. Each color is a collection of specific spices and herbs mixed according to traditional recipes. Heat the ghee as described above, dissolve a tablespoon of the selected paste in it. (In the absence of this seasoning, replace with dry curry, although the dish will be different, a similar variety of cabbage stewed with potatoes in Indian style can also take place.) Then proceed as described above. Vegetables made with both garam masala and curry are best served with hot boiled rice. Or bake a fresh roti cake, which is so delicious with them - a dinner worthy of a Maharaja is guaranteed.
