Sweet and sour German green cabbage recipe, healthy vegan side dish
Course: Main Course, Side Dish
Keyword: cabbage, sweet and sour, vegan, vegetarian
1headcabbage, approx. 42 oz. cut into strips
1tspgarlic, finelly chopped
2tspcumin, whole seeds
1/2tspblack pepper, ground
1tbspall purpose flour
The first thing you need to do is add oil and onions into a quite large pot. Fry the onions for about five minutes until they are soft and start to caramelize just a bit.
Next, add the salt to soften the onions, pepper, and bay leaf to enhance the flavors. To get most out of cumin flavor, fry it together with the onions. We are actually making sort of a paste here, which will be a base for the cabbage.
Next is garlic. It would be best if you didn't fry the garlic for a long time. It is enough just to smell the aroma of the garlic after you put it in – that's after a few seconds.Now comes the sweet in the cabbage part, so add the sugar. You should just slightly caramelize it for about a minute and not brown it.The sweetness of the paprika and tomatoes will add the aroma and color. Cook all these ingredients for about 15 minutes, so you get a nice and smooth paste and then add shredded cabbage.
First, you need to coat the cabbage with a paste. There is quite a lot of cabbage at the beginning, but after you sauté it for a few minutes, the cabbage will shrink, and you will be able to mix everything easily. To help the cabbage sauté, just add about half a cup of water, cover the pot with a lid and let it sauté for a few minutes. Then add the flour, mix a bit and sauté for a minute or two. Then comes the parsley, another mix, about 2 cups of water and another mix. Cover it with a lid and cook on low to medium temperature until the cabbage is soft, that's about 20 minutes to half an hour, mixing a few times in between.
This dish goes perfectly together with mashed potatoes, or you can eat it for the main course.