Braised Cabbage with Ginger and Honey
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
4
Description
Braised Cabbage with Ginger and Honey
Ingredients
- White Cabbage - 2 lbs
- Ginger - 2.8 oz
- Carrot - 4.2 oz
- Light Raisins, Seedless - 3.5 oz
- Sesame Oil - 2 tablespoons
- Water - 5 fl oz
- Honey - 2 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
- Pistachios - to taste
Step by Step guide
Step 1
Take a small head of cabbage (about 800–900 grams). Wash it; I always do this, but those who prefer not to wash can just remove the outer leaves. Cut it into thin strips both lengthwise and crosswise. Place it in a dish and mash it a little; a bit of juice won't hurt.
Step 2
Send the ginger and carrot to the sink. Peel both.
Step 3
Soak the raisins in 100 ml of water. I never put dried fruits in warm water. There's no need to pre-cook them. Even very dry raisins will swell quickly in room temperature water.
Step 4
Grate the carrot on a medium grater. Place it in the dish.
Step 5
You can press the ginger, but this time I grated it directly into the cabbage and carrot mixture, and the leftovers I added to the raisins while they were soaking.
Step 6
Add the soaked raisins.
Step 7
Add sesame oil, salt, and pepper to taste.
Step 8
Take a frying pan, preferably with thick walls, and if you have a slow cooker, you can use that too. It's simpler there—set it to braise for one hour.
Step 9
In a heated frying pan, add a drop of sesame oil, add the vegetables, and pour in 50 ml of water. Braise on low heat for about 30 minutes; if the cabbage doesn't release enough juice, add a little water. Just don't overdo it—otherwise, it will turn into soup.
Step 10
Serve with honey, and I always add pine nuts to the honey.
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