 |
| Cabbage, all dressed up for autumn. |
There’s no higher relish to accompany a summer time’s grill meal than crunchy coleslaw. No soup extra warming than a cabbage and bean potaje. For each season, there’s a cabbage dish. For this transition into chilly climate, right here’s a cabbage recipe that may go both manner. It really works as a chilly dish, maybe alongside grilled salmon, or a aspect, cozying up with roast pork.
The seasoning for the cabbage is caraway seed (alcaravea), a spice not practically so widespread in Spanish cooking as its near-relative, cumin (comino). Caraway turns up within the cooking of La Mancha and inland Murcia. On this recipe, I’ve referred to as for a really small amount, however should you like the flavour, add as a lot as a teaspoon of caraway. Don’t add the caraway to the cooked cabbage till you take away it from the warmth to keep away from turning it bitter.
 |
| Autumn fruit: pomegranate. |
The (non-obligatory) garnish of pink pomegranate arils marks the dish as autumnal. The sweet-tangy taste of this fall fruit enhances cabbage, each uncooked and cooked.
For a crunchy, slaw-like salad, blanch the chopped or shredded cabbage for just one minute. For crisp-tender, boil about 5 minutes. For utterly comfortable greens, prepare dinner the cabbage quarter-hour.
 |
| Prepare dinner cabbage crisp-tender. |
 |
| Cabbage, uncooked or cooked, chilly or sizzling, makes a nice aspect dish with meat, rooster, fish. |
 |
| Crisp croutons and jewel-like pomegranate give cabbage a flowery contact. |
Murcia-Model Cabbage with Garlic and Caraway
Col Estilo de Murcia
2 kilos cabbage (8 cups, chopped)
2 tablespoons white wine vinegar
1 tablespoon salt
½ teaspoon coarse salt
10 peppercorns
1/8 teaspoon caraway seeds
¼ cup olive oil
3 cloves garlic, sliced
1 cup diced bread (1-2 slices, crusts eliminated)
2 tablespoons lemon juice
Pomegranate to garnish (non-obligatory)
 |
| Chop cabbage in items. |
Take away outer leaves and core of the cabbage. Chop the cabbage into small items. Carry a pot of water (about 10 cups) to a boil. Add the vinegar and 1 tablespoon of salt. Add the chopped cabbage and prepare dinner to desired doneness, about 5 minutes for crisp-tender. (Save a cupful of cabbage cooking water.) Drain the cabbage.
In a mortar crush the coarse salt, peppercorns and caraway seeds. Reserve.
Warmth the oil in the identical pot during which the cabbage cooked. Fry the sliced garlic and diced bread simply till they’re golden. Skim them out. Return the cabbage to the pot with the remaining oil. Reheat the cabbage within the remaining oil, including a number of the reserved cooking water, if vital. Take away from the warmth and stir within the spices from the mortar.
Instantly earlier than serving, toss the cabbage with the fried garlic and croutons. Garnish the cabbage with kernels of pomegranate, if desired.
Extra cabbage recipes:
