Cabbage (white, colored, red or Brussels) can be very deliciously cooked in a rustic way in ceramic pots (both batch and one general for 2 or 3 servings). Such a method of heat treatment of food and cooking as lumping in pots in a furnace or in an oven is considered one of the healthiest.
Stewed cabbage in a pot
Ingredients:
- white cabbage (you can use sauerkraut) - about 200 g (per serving);
- onion - 0.5 pcs .;
- vegetable oil or smalets (bacon from lard) - 2 tbsp. spoons;
- pepper peas - 3 pcs .;
- cloves - 1 piece;
- seeds of cumin and coriander - to taste;
- fresh greens (dill, parsley, etc.);
- hot red pepper;
- garlic - 1 clove per serving;
- salt.
Preparation
If we use sauerkraut , then rinse it thoroughly and throw it back in a colander.
Peeled onions, cut a quarter of the rings and lightly fry in a frying pan in oil, smaltse or with cracklings. Transfer the contents of the frying pan into a pot (conveniently fry the onion at once to the desired number of portions and then distribute the pots). Next finely shred cabbage and put in pots on top of fried onions, add spices, mix. Fill up to 20 ml of water (per serving) and close the pots with lids. We place them in the oven, heated to a temperature of about 180 degrees C, for 30-40 minutes. We serve in pots, seasoned with chopped herbs,
Similarly, you can prepare and cauliflower in a pot, only we do not shink it, but we dismantle it into small kochek. You can pour cabbage with boiling water before laying in a pot and wait 3-5 minutes, then throw it back in a colander - the cooking time will be shortened.
If we cook red cabbage, it is possible and appropriate to use red onions - this dish will not only have a different color, but also a different taste.
If we are preparing Brussels sprouts - we put it in the pots entirely.