Cabbage Lichtenstein

Cabbage and Potato Hash is a hearty and flavorful dish that combines the earthy notes of cabbage and the comforting presence of potatoes, all accented with the aromatic touch of caraway seeds. This recipe transforms these simple ingredients into a satisfying and delicious side dish that can complement a range of main courses. Whether you’re preparing it as a standalone meal or as a flavorful accompaniment, Cabbage and Potato Hash offers a delightful combination of textures and flavors that will delight your taste buds. In this guide, we’ll explore how to create this classic dish step by step.

INGREDIENTS:

• 1 large cabbage (cut into small pieces, excluding the stalk)
• 1 teaspoon salt (for boiling cabbage)
• 1 tablespoon caraway seeds
• 4 large potatoes (peeled and quartered)
• Salt (to taste)
• 2 tablespoons butter
• 1 onion (chopped fine)
• 1 tablespoon flour

INSTRUCTIONS:

Prepare the Cabbage and Potatoes:

1. Cut and Wash the Cabbage: Begin by cutting one large cabbage into small pieces, ensuring that the tough stalk is not used. Wash the cabbage pieces thoroughly.
2. Boil the Cabbage with Caraway Seeds: Place the washed cabbage in a kettle of boiling water. Add 1 teaspoon of salt and 1 tablespoon of caraway seeds to the kettle. Cook the cabbage uncovered for approximately half an hour, allowing it to become tender.
3. Add Potatoes: After half an hour, add the four large potatoes, peeled and quartered, to the cooking cabbage. Season the mixture with a fresh pinch of salt.

Prepare the Butter and Onion Mixture:

1. Melt Butter and Sauté Onion: In a frying pan, melt 2 tablespoons of butter over medium heat. Add 1 finely chopped onion to the melted butter. Sauté the onion until it becomes translucent and slightly browned.
2. Add Flour and Brown: Sprinkle 1 tablespoon of flour into the frying pan with the sautéed onion. Continue cooking and stirring until the mixture becomes browned and well blended.
3. Combine with Cabbage and Potatoes: Scrape the contents of the frying pan, including the browned onion and flour mixture, into the cabbage and potato mixture. Stir everything together, ensuring that the onion and flour mixture is well incorporated.
4. Cook Slowly: Continue to cook the combined mixture slowly for an additional twenty minutes, or until the stock is almost completely cooked away.

SERVING SUGGESTION:

Cabbage and Potato Hash can be served as a hearty side dish alongside grilled or roasted meats, poultry, or as a satisfying vegetarian option. The blend of flavors and textures in this dish makes it an excellent choice for a comforting and satisfying meal.

TIPS:

• Cabbage Selection: Choose a large cabbage and cut it into small pieces, excluding the tough stalk. This ensures that the cabbage cooks evenly and retains a pleasant texture.
• Potato Size: Use four large potatoes for this recipe, peeled and quartered. Adjust the quantity if you’re using smaller potatoes.
• Caraway Seeds: Caraway seeds add a unique flavor to the dish. If you’re not familiar with them, you can adjust the quantity to your preference or omit them altogether.

This recipe showcases the art of combining simple ingredients to create a delicious and comforting dish. The cabbage and potatoes come together with the richness of butter, the aroma of caraway seeds, and the depth of sautéed onion and flour. Whether you’re preparing it as a nostalgic family favorite or introducing it as a new culinary discovery, Cabbage and Potato Hash offers a delightful fusion of ingredients that will warm both your heart and your palate. Enjoy the comforting and hearty essence of this classic dish!