Extinguish red cabbage in the oven Red cabbage is good not only in salads, but also in a stew. The dish is cooked in the oven with the addition of sauerkraut, which gave the overall taste a pleasant sourness - a very light and exciting appetite. Prunes and cumin quite well complemented the taste range with subtle and recognizable nuances. Stewed cabbage similarly approaches well to porridges of different kinds, combined with domestic pickles. Great for lean ration. Red cabbage paints the hands quite strongly, so I recommend using gloves. If sauerkraut is highly acidic, then it must be washed and let drain off. Hard and firm prunes soak in hot water until soft.
Ingredients:- Cabbage purple 600 g
- Cabbage white sour 600 g
- Sunflower refined sunflower oil 2 tbsp. l.
- Sugar 1 tbsp. l.
- Salt 1 pinch
- Prunes 100 g
- Cumin dry 1 tsp.
- Step 1 Prepare the main products: cabbage - red and sour, vegetable oil, prunes.
- Step 2 In a thick-bottomed baking dish, pour the vegetable oil, lay the sauerkraut.
- Step 3 On top, place the shredded red cabbage. Cover with a lid or foil to simmer at 190 ° C in the oven for 30 minutes.
- Step 4 Then add sugar, salt, cumin. Stir, you can add 2-3 st. l. water, cover and stew for 30 minutes.
- Step 5 Add the prunes, washed and cut into strips. Mix. Cover. Stew for another 30 minutes.
- Step 6 The dish is ready. You can serve both hot and warm.