Pot of Seven Cabbages

Description

In this dish, seven types of cabbage are cooked in parallel without mechanical mixing, all in one pot, creating not only a traditional but also a new flavor unity. The seven types of cabbage is a convention; it could be three or twelve. In any case, the rule to follow is to layer the cabbage that takes longer to cook first, and then add the quicker-cooking varieties a bit later.

Ingredients

• White Cabbage - 10 oz
• Red Currant - 10 oz
• White Cabbage - 10 oz
• Broccoli - 10 oz
• Napa Cabbage - 10 oz
• Cauliflower - 10 oz
• Kohlrabi - 10 oz
• Butter - 0 oz
• Russian Cheese - 10 oz
• Lemon - 1 piece
• Vegetable Oil - 0 fl oz
• Rosemary - 2 stalks
• Salt - to taste
• Sugar - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut pieces weighing approximately three hundred grams from each head of cabbage. Break the broccoli and cauliflower into large florets. Peel the kohlrabi and cut it into small pieces about five to seven centimeters in size.

Step 2

In a cast-iron skillet, melt the butter, add the vegetable oil, and first add the kohlrabi, white cabbage, and red cabbage. Sauté on low heat with the lid on for five to seven minutes. Then add the cauliflower, Savoy cabbage, and broccoli, and continue to sauté for another five minutes with the lid on.

Step 3

Then place a piece of Napa cabbage, sprigs of rosemary, season with salt and pepper, and sprinkle with a couple of pinches of sugar. Cover with a lid and simmer for another ten minutes.

Step 4

Remove the lid, drizzle the contents of the saucepan with lemon juice, and place it in an oven preheated to 390°F for ten minutes.

Step 5

After ten minutes, take out the saucepan, remove the rosemary sprigs, sprinkle with grated cheese, and return it to the oven until the cheese melts and begins to bubble. Then remove and serve.

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