VEGAN

Rhubarb with Cabbage

Main Dishes | European cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

This stew can be a standalone dish or serve as a side for fish, especially salmon.

Ingredients

Rhubarb - 17.6 oz
White Cabbage - 2 lbs
Oranges - 4 pieces
Coriander essential oil - ½ spoons
Black Cumin (Cumin) - ¼ spoons
Champagne Vinegar - 1 tablespoon
Sugar - 1 tablespoon
Salt - to taste
Vegetable Oil - 1 fl oz
Mixed salad greens - 2.6 oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

In a deep saucepan, heat vegetable oil and sauté coriander and cumin seeds until they release a strong, fragrant aroma. Pour in orange juice, add sugar, bring the fruit broth to a boil, and then add the previously peeled and chopped rhubarb in 2 cm pieces. Simmer the rhubarb over low heat, stirring, for five to seven minutes.

Step 2

Remove the rhubarb from the saucepan using a slotted spoon and transfer it to a warm place. Add finely shredded cabbage to the saucepan, pour in the vinegar, season with salt and pepper, stir, and simmer on low heat for about half an hour. Then mix in the stewed rhubarb and cook for an additional five minutes. Serve by combining the stewed rhubarb and cabbage with a fresh salad mix that includes arugula, corn, or any other vibrant green leaves with a spicy aroma.