|
| |
Braised Red Cabbage With Sour - Cream Sauce
(Troskinti Raudoni Kapustai)
|
|
|
| What You Need: |
|
|
|
A 3-pound red cabbage, cut into quarters, cored, then coarsely shredded
˝ cup coarsely chopped onions
1 teaspoon finely chopped garlic
8 tablespoons tomato paste
1 cup cold water
1 teaspoon salt
6 tablespoons butter, cut into small pieces
1 teaspoon salt
3 tablespoons fresh lemon juice, strained
2 tablespoons sour cream
|
|
| |
|
|
|
| How To Cook: |
|
|
1. In a 4-quart enameled or stainless-steel casserole, combine the shredded cabbage, chopped onions and garlic. Mix the tomato paste in the water and stir into the cabbage.
|
2. Add 1 teaspoon of the salt and the butter and, stirring constantly, bring to a boil over high heat. Then reduce the heat to low, cover the casserole and simmer 45 minutes, or until the cabbage is tender.
|
3. Stir in the lemon juice and the remaining teaspoon of salt and remove from the heat. Stir in the sour cream and taste for seasoning.
|
4. Serve directly from the casserole or mound the cabbage in the center of a large serving bowl. Braised cabbage makes an excellent accompaniment to chopped meat patties or stuffed shoulder of veal.
|
|
|
|
|
|
|
|
