White cabbage, baked in the oven

Category: Vegetable and fruit dishes
White cabbage, baked in the oven

Ingredients

White cabbage 500 g
salt taste
sugar 1/2 tsp
vegetable oil (or lard / lard) 1-2 tbsp. l. (1 tbsp. L. / 20g)
ground black pepper taste
cumin (optional) taste
vegetable or meat broth 1/2 tbsp.
sour cream 20% fat 3-4 tbsp. l.
butter 20 g
green onion taste

Cooking method

White cabbage, baked in the ovenRemove the top leaves from the cabbage and cut the head of cabbage into 8 pieces.
White cabbage, baked in the ovenHeat a skillet with vegetable oil over medium heat and fry the cabbage on all sides. Add broth, sprinkle with pepper, season with sugar and salt, reduce heat to minimum, cover the pan with a lid and simmer cabbage for 15 minutes (for early varieties of cabbage, 3-5 minutes is enough).
White cabbage, baked in the ovenTransfer the cabbage to a baking dish.
White cabbage, baked in the ovenPreheat oven to 220aboutC, pour sour cream over the cabbage, add butter and bake in the oven for 5-10 minutes.
White cabbage, baked in the ovenSprinkle the cabbage with finely chopped green onions and serve. This side dish goes well with chops or boiled meat and potatoes with parsley.

The dish is designed for

2 servings.

Note

According to the recipe "Baked cabbage" from the book "Cooking with pleasure", H. Teubner, A. Voltaire, with minor adjustments in the number of ingredients.

julia_bb
Corsicahow delicious it turns out! It seems that the ingredients are simple, but baked in the oven - and played differently. Sometimes I just fried cabbage pieces - also delicious!
And you still have bacon there, I look
Thanks for the recipe!
Rituslya
I have never tried to bake cabbage.
I am even very afraid to cut it, because all the time it seems that it will not be fried or stewed out.
Ilona, thanks for such an interesting recipe idea. I will definitely try to cook it this way.
julia_bb
Quote: Rituslya
I am even very afraid to cut it, because all the time it seems that it will not be fried or stewed out.
I was also afraid before, especially that it would not fall apart. Then I saw how my aunt was tying cabbage bars with a thread, just in case)
Corsica
julia_bb, RituslyaThank you for your interest in the recipe and health!
Quote: julia_bb
It seems that the ingredients are simple, but baked in the oven - and played differently.
And you still have bacon there, I look
JuliaI agree that baked cabbage has a completely different taste and aroma than, for example, stewed or fried cabbage. Yes, that's right, the recipe indicates possible substitutions, the original recipe recommends using lard for roasting cabbage. You can easily contact me on "you", if it is acceptable for you.
Quote: Rituslya
I am even very afraid to cut it, because all the time it seems that it will not be fried or stewed out.
Rita, the cabbage keeps its shape thanks to the stump left, it is not removed - it is simply cut smoothly, without a protrusion, and then the head of cabbage is cut into pieces. Further, in addition to sealing the juice, fast frying with sufficiently intense heating and subsequent stewing with the addition of a minimum amount of broth contributes to the retention of shape, in addition to sealing the juice. The dish is brought to full readiness already in the oven. When frying cabbage, it is convenient to use two scoops or a spatula and a spoon. In general, everything is quite simple. Try it, perhaps the dish will suit your taste.
Tashenka
Another yummy! Ilona, ​​that's why I like your recipes, so, first of all, for the beauty of presentation, and then for the fact that all the ingredients (in almost all of your recipes) can be bought without any problems even in our village. Thank you!
Corsica
Natalia, Thanks for the kind words. The recipe is really quite simple and does not take much time. Perhaps you will like it.
Lyi
Corsica, I owe a thank you! Did it several times already. A very simple, surprisingly delicious recipe. Moreover, the taste of the dish is completely different, different from the usual fried, stewed cabbage. She ate as an independent dish, not a side dish.
I even managed to diversify the recipe somewhat: once instead of broth, there was no ready-made, added milk and stewed in it, and the second time after stewing, I poured the spicy gravy left over after "Italian style" baked vegetables # 16, there is vinegar, Provencal herbs and so on.
Before installing the baking sheet in the oven, I adapted to grease the cabbage with sour cream directly with a brush.
Confirm: delicious, I recommend. I'm running to put my thanks. Here is my cabbage:
White cabbage, baked in the oven
The dark tone is the cost of the photo. In fact, everything turns out beautifully. Sour cream is baked and gives an excellent caller.
Corsica
Lyi, thanks for the tip! And thanks for sharing your cooking options. I'll take a note.

Quote: Lyi
the rest after Baked vegetables in "Italian style" # 16,
Quote: Lyi
Moreover, there are only 2 tablespoons of oil. For me, this is an eternal problem, since when frying, both zucchini and eggplant absorb a lot of oil.
If necessary, if you want to cook fried eggplants, you can use a trick from Japanese cuisine: cut the eggplant thinly and quickly deep-fry it until soft, put it on a napkin and then cook for a few minutes in tomato sauce or fry it again at a lower temperature, so the eggplant does not lose its shape and absorbs a minimum amount of oil. For thin slices, grease and fry in a preheated dry skillet, turn over and bring a lid over the pan until cooked.


Rada-dms
This is how cabbage looks exquisite! And I missed this recipe! We will wait for the young, will appear soon. Thank you!
Corsica
Rada-dms, thanks for your attention to the recipe!
For cooking, you can take any cabbage, both late and early varieties, simply by adjusting the cooking time and the size of the parts when cutting the head.
Gala
Olyaas you picked up the recipe in time. I have to do it, somehow I forget about this method.
Corsica, great recipe! Delicious and beautiful. Thank you!
Corsica
Gala, thanks for your attention to the recipe!

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