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Styrian Cabbage Stew
I do not necessarily enjoy cooking, so usually, I do not cook elaborate meals. They require a good bit of time and skills, both of which I would rather spend on something else, so please bear with me.
Since somebody has to do it, I am constantly looking for quite easy recipes, which consume not too much time and require not too many ‘exotic’ ingredients. The definition of not too exotic of course depends on where you live, but basically things widely available in the Western World. It also would be nice if the dish can be reheated, as I think if you put a certain amount of effort in it, you should at least have enjoyable ‘leftovers’ for a second meal.
So this recipe got those things for me and I’ve been looking for a more attractive name or translation for it without success. It originates from the southern province of Austria , called Styria (yep, like one actor and former CA Governor), and like most of the food from the mid-European region it is rather hearty. Its ingredients are really simple, nutritious, and inexpensive. What I like most about it, and I guess that goes for most kinds of stews, is that you can prepare it on the weekend and reheat it during a busy work week without destroying the good taste.
- 1 Head White cabbage, strips
- 3 Onions, chopped
- 4 Tbsp Sugar
- 10 Tbsp EVOO
- 1/4 cup Vinegar
- 1 Tbsp Cumin seeds
- 1 pinch Ground nutmeg
- 2 cups Water
- 1 cup All purpose flour
- 16 Tbsp Butter
- 4 cups Cold milk
- Slice cabbage (remove the core) into thin strips (like for coleslaw)
- In a large pot, caramelize chopped onions with sugar and a pinch of salt in EVOO or butter until golden brown
- Deglaze with the vinegar and a little bit of water (ca. ½ cup)
- Add cabbage strips, salt, cumin seeds, remaining water (ca. 1.5 cups)
- Braise cabbage until tender (about 30 min), on medium heat, stir occasionally
- Add roux-milk mix, bring to a boil, season with salt, nutmeg, balsamic vinegar (optional)
- Remove from stove and add a little bit of sour cream (optional) on your plate, not to the pot if you plan to reheat it for a second meal
For the Roux
- Let butter melt
- Add flour to the butter and stir frequently, on low heat
- Cook until blond color is reached, ca. 10 min
- Remove from stove, slowly pour cold milk in the roux while stirring
The dish is very versatile, it won’t get boring as you can serve it as side dish to cooked or smoked ham, braised bacon, meat balls, or simply sausages like franks, brats or tofu; even just adding boiled potatoes or potato fingers/dumplings gives a nice flavor. This makes it also a good vegetarian meal.