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Ingredients for Stewing Cauliflower
- Cauliflower 1 head of cabbage (medium)
- Tomato paste 200 grams
- Parsnip root 1 piece
- Carrot 1 piece
- Red onion 1 piece
- Dill 1 bunch (small)
- Vegetable oil 3 tablespoons
- Salt to taste
- Ground white pepper to taste
- Main Ingredients: Cabbage, Onion
- Serving 4 servings
- World Cuisine
Knife, Cutting board, Deep bowl - 4 pieces, Deep bowl - 3 pieces, Tablespoon, Colander, Deep pan with lid, Stove, Deep nonstick pan with a thick bottom and a lid, Kitchen spatula, Skimmer, Soup ladle, Plate
Cooking Braised Cauliflower:
Step 1: prepare the ingredients.
Using a knife for slicing vegetables, peel sweet onions, carrots and parsnip root. We wash them under cold running water along with a small head of cabbage and a small bunch of dill. In turn, we lay all the vegetables except cabbage on a cutting board and cut them into cubes up to 1 centimeter, and just chop the greens finely. We spread the slices and all the other necessary products into separate deep bowls and bowls.
Pour ordinary running water into a deep bowl, put 1 - 2 tablespoons of ordinary rock salt into the liquid and mix until the salt grains are completely dissolved. Then we cut the leaves from the cabbage, disassemble it into inflorescences, cut them into 2-4 parts, if desired, and transfer the chopped cabbage into a deep bowl with salt water. Leave on 5 - 7 minutesso that bitterness comes out from the cabbage, as well as various small animals in the form of bugs and worms that could crawl into the cracks of inflorescences.
Step 2: cook the cabbage.
After 5 to 7 minutes, we discard the cabbage into a deep colander, rinse again and transfer to a deep pan. Pour the vegetable with ordinary running water so that the liquid completely covers the inflorescences. We put on the stove, turned on a strong level, and bring the water to a boil. When it boils we fasten the temperature of the stove to the lowest level, cover the pan with a lid and cook the cabbage for 40 minutes. After this time, turn off the stove and leave the cabbage in the pan.
Step 3: stew the onions, carrots and parsnip root.
Now turn on the stove to a medium level and put on it a deep non-stick pan with 3 tablespoons of vegetable oil. When the fat warms up, we throw in it chopped sweet onions and fry, stirring with a kitchen spatula, for 2 - 3 minutes to softness.
Then add cubes of carrots and parsnips to the onion, fry the vegetables together 45 minutes stirring occasionally. After pouring 2 scoops of cabbage broth into the pan and simmer for 5 - 7 minutes until soft parsnip and carrots.
Step 4: bring the dish to full readiness.
After the vegetables in the pan become completely soft, add boiled cauliflower to them using a slotted spoon.
Pour another 1 ladle of cabbage broth.
We introduce 200 milliliters of tomato paste and put to taste the salt with white pepper. Cover the pan with a lid and simmer the vegetables for 10 minutes almost until the moisture evaporates completely.
In 2 - 3 minutes until the end result, add chopped dill greens to the pan, mix all the components of the dish with a kitchen spatula until smooth, then turn off the stove, cover the pan again with a lid and let the aromatic insist 5 - 6 minutes. After we spread the cabbage on plates and serve to the table.
Step 5: serve the stewed cauliflower.
Stewed cauliflower is served hot as a main dish on Lent days or as a side dish for any meat dishes. After cooking, the texture of all vegetables becomes soft, and they are soaked in concentrated tomato paste, which gives them a pleasant acidity. If desired, before serving, this yummy can be seasoned with sour cream or homemade cream, as well as sprinkled with fresh finely chopped greens of dill, parsley, cilantro or green onion. Enjoy it!
Enjoy your meal!
- A set of spices can be supplemented with any spices that are suitable for cooking vegetable dishes, such as coriander, oregano, rosemary, ground leaf of laurel, savory, saffron and many others.
- You can not cook cabbage, but steam in a double boiler for 35 - 40 minutes.
- Instead of a frying pan, you can use an aluminum deep cauldron.
- For frying, you can use sunflower, olive or corn oil.