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Boiled Cabbage with Yoghurt (Hungary / Romania)  Esther Westerveld
 Sep 28, 2003 03:57 PDT 


Traditionally this Hungarian / Romanian dish is made with soured cream. I
have substituted yoghurt and it is delicious. It is usually served with
roast pork, but goes well with lamb and beef as well.

1 firm white cabbage (2 - 3 lb, 1 - 1˝ kg)
2 oz (50 g) butter
1 small onion, finely chopped
2 teaspoons salt
1 teaspoon caraway seeds
1 teaspoon dried mint or 1 tablespoon chopped fresh miny
˝ pint (300 ml) yoghurt
1 clove garlic, crushed
a few grindings of black pepper

Remove the coarse outer leaves of the cabbage, then cut it into quarters and
remove the central hard core.
Cut the cabbage into narrow strips, wash and drain.
Melt the butter in a large saucepan and sauté the onion until it is soft but
not brown.
Add the chopped cabbage together with the salt, caraway seeds, mint and just
sufficient water to prevent the cabbage sticking while cooking.
Simmer until the cabbage is just tender, stirring occasionally.
Pour the yoghurt into a small bowl and whisk in the garlic.
Pour this mixture over the cabbage, stir and heat through but do not boil.
Turn into a serving dish, sprinkle with black pepper and serve.

Serves 4.

country : Hungary / Romania
course : vegetable dish

source : The Yoghurt Book : Food of the Gods / Arto der Haroutunian
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