I used to think cabbage was, well, cabbage. Bland, mushy, and destined for the boring side of the plate. But then I met this recipe. A symphony of sweet, savory, and perfectly cooked cabbage that had me saying, “Where have you been all my life?!” This isn’t your grandma’s boiled cabbage, friends. This is a revelation, a flavor explosion that’ll turn you into a full-fledged cabbage convert. Don’t tell the broccoli, but cabbage might just have stolen my heart (and my taste buds).
Forget everything you thought you knew about this humble vegetable. With a touch of magic (okay, maybe some cumin and apples), this recipe transforms cabbage into a dish so good, you’ll be begging to ditch the frying pan and the boiling pot. So, are you ready to unlock the true potential of cabbage? Let’s get cooking!
How to Make This Cabbage Recipe
Ingredients
- 800-900 grams (2 lb) cabbage
- 1.5 tsp salt
- 1 carrot
- 1 onion
- 3 apples
- 450 grams (1 lb) chicken fillet
- 1 tsp cumin
- pepper
For the sauce:
- 1 onion
- 40 grams (1.1 oz) butter
- dill
- 1/2 tsp paprika
- 2/3 cup sour cream
- salt pepper
- 1/2 tsp dry garlic
Instructions
- Cut the cabbage thinly, salt, shred the cabbage so that it absorbs the juice.
- Grate carrots, chop onion and chicken fillet.
- Add cumin, pepper.
- Mix thoroughly.
- Place vegetables in a baking bag with chicken.
- Bake at 200°C (400°F) for 40 minutes.
Prepare the sauce
- Finely chop the onion.
- Melt the butter, fry the onion until translucent.
- Add dill, peppers, sour cream.
- Cook, stirring, over low heat for 2-3 minutes.
- When the sauce is thick, add hot water.
- Add dry garlic.
- Stir. The sauce is ready!
Enjoy your meal! It is very tasty!
