John Myers
Pointed Cabbage – Steamed
The perfect pointed cabbage – steamed recipe with a picture and simple step-by-step instructions.
- 0,5 head Pointed cabbage fresh
- 200 g Bacon through and cooked
- 1 onion Roughly diced
- 1 maturity Diced tomato
- 1 maturity Salt
- 1 maturity Seasoned pepper
- 0,5 cube Gravy
- 150 ml Boiling water
- Dissolve the gravy cube in 150 ml of boiling water; remove the outer leaves from the pointed cabbage and then cut in half; put half aside for a stew, cut the other half into three wedges, but so that each column is still held together by a piece of stalk and cannot fall apart; cut the belly into small cubes.
- Heat the clarified butter in a large pan and add the pointed cabbage wedges with a cut surface, then fry vigorously on both sides, adding the onion and belly meat cubes and frying until everything is appetizingly browned. Finally add the tomato cubes and some of the gravy stock, season with salt and pepper and cook covered until the vegetables have softened (this takes about 10 to 15 minutes).
- Scoop the stew over the crevices with a spoon several times and always add some more broth if necessary.
- I served my steamed pointed cabbage with hash browns and fried Krakow sausages. A leftover cauliflower vegetable went perfectly with it … and once again I was able to free my refrigerator of all leftovers.
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