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Braised Cabbage with Aromatics
Juicy and aromatic braised cabbage featuring a special bay leaf infusion technique, perfect as a standalone dish or a filling.
Ingredients
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COMPONENT to taste
- to taste
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Method
Steep a few bay leaves in 100 ml of boiling water to create an aromatic infusion for braising.
Shred the cabbage. Finely dice the onion and coarse-grate the carrot.
Sauté the onion in vegetable oil until translucent and tender, then add the carrot.
Once the carrot is soft, stir in the tomato paste and cook until the oil turns vibrant orange; season with half the salt, the paprika, and sugar, then mix well.
Add half of the cabbage, toss with the flavor base, then add a bit more cabbage and cover, simmering over medium heat for 5 minutes.
Stir well, add the remaining cabbage and the rest of the salt, pour in the bay leaf water, and cover to braise for 30 minutes, stirring every 3-4 minutes.
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