John Myers
Ingredients for 12 servings:
- 1 ½ kg kale, fresh, weight without stems
- 3 large onions, finely chopped
- 5 large garlic cloves, finely chopped
- 4 tsp, sautéed vegetables
- salt and pepper
- Chili flakes, can also be omitted
- 8 tbsp olive oil or rapeseed oil
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes
great as a side dish to roast goose, low in fat
Wash the kale and remove the leaves from the tough stalks. Bring a large pot of salted water to a boil and blanch the leaves for about 3-5 minutes. Remove with a slotted spoon and rinse with ice-cold water. Reserve the blanching water and set aside; you will need it later. Now squeeze the cabbage well with your hands and chop finely. Heat the oil in a pot and sauté the onions and garlic until translucent. Add the kale and about 600 ml of the blanching water and all the spices, remembering that Vegeta already contains salt. Mix well and simmer over moderate heat for 2 hours. Cover and stir occasionally. If too much liquid evaporates, add a little more. Towards the end of the cooking time, remove the lid to allow some of the cooking liquid to evaporate. You can also prepare the cabbage 1-2 days in advance. I find it tastes almost better that way. The finished cabbage can be easily frozen. My mother got this recipe from a Croatian friend. It’s especially popular with us as a side dish for Christmas goose. For the vegan side of the family, we serve it with dumplings and vegan red cabbage. I also found it delicious with roasted feta cheese.
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