Steamed white cabbage

(Recipe #32, page 58)

Cut and prepare the cabbage as described above, but omit the wine and sugar. Any side dishes will do.

Cooking time [same] as for red cabbage.

A second method of preparation: Layer the sliced cabbage with black cumin and cook until tender in a generous amount of boiling water with fat and salt. Then mix some flour with vinegar and stir it in thoroughly to thicken the cabbage a bit. Black cumin is not to everyone’s taste.

Translated by David Green.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s