Quick and Easy: Traditional Romanian Varză călită (Braised Cabbage)

Zazulete Ynn Anuca Romanța Ion

INGREDIENTS (4 servings)

1 small fresh cabbage (or half of a medium cabbage)
1 small sour cabbage (sauerkraut)
150 ml vegetable oil
200 ml sauerkraut juice
250 ml tomato purée (or tomato juice)
1 tbsp hot chili sauce
chopped dill
2 bay leaves
crushed black pepper and allspice




READY IN: 25 min

PREPARATION

Finely slice the cabbages, put them aside.

Heat the oil in a (preferably non-sticky) pot.

Gradually add the cabbage, alternating fresh and sour, and mix continuously with a wooden spoon, on high heat, for about 15 min.

​Add the hot sauce, sauerkraut juice and the tomato purée, mix well.

Add the spices in the mix and cover for about 5 min.

For the last 5 min, let the cabbage "burn", caramelize a little while mixing it continuously. 


Serving tip: serve hot with bacon and pickled chili peppers.