John Myers
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Jaroma Cabbage 2.0
The perfect jaroma cabbage 2.0 recipe with a picture and simple step-by-step instructions.
Natural flavorings from spices
- 300 g Potato
- 200 ml. Vegetable broth
- 100 g Fat bacon left out
- 50 g Butter
- 150 ml. Cream 30% fat
- 2 Tablespoon (level) Mediteraner Gewürz MIX (in my KB)
- 2 Tablespoon (level) Excerpts based on the MIX
to bond
- 3 tablespoon Flour butter
Side dishes
- Turkey fillet medallions
- Creamy vegetable sauce
- Spring onion
Preface
- the Jaroma cabbage is a really old type of cabbage. In the beginning I mainly made salads out of it. Recently it is again being bred seasonally by us and has become an integral part of the vegetable counter. I am always very happy when I see him. Jaroma cabbage has a huge advantage over white cabbage. Apart from the fact that it is not round but flat, it has a milder taste and is also more digestible. He does not need any tolerable seasonings in the form of caraway like the white cabbage.
preparation
- Cut the cabbage into small pieces and clean under running water. Put in a large saucepan.
- Peel and dice the potatoes, wash and add to the cabbage. Now pour in the vegetable stock and sprinkle on the spice mix. You can find the link to the spice mix here >>>>> Mediterranean MIX >>>>> Mix well. Put the lid on and cook for 15 minutes.
Preparation of side dishes etc.
- While the ONE POT is cooking, cut the turkey fillets into medallions and cook them until they are brown with a little butter. They also make their sauce (vegetable stock and vegetable mix pre-cooked), puree and then give it character with a dash of white wine. Season it to your taste and thicken the sauce with a little flour butter.
- Put the fat bacon in the pan (remove the fillets) and fry it. They pour this fat into the cabbage. Mix well.
- Now the one pot is completed. Add the cream and butter and pound the cabbage vegetables. That’s it already. Season again to taste and serve.
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