Chef
Moderator
Registered: June 13, 2006
Posts: 169
|
| | July 10, 2009 at 06:17 PM | Reply with quote | #1 |
|
Lucskos Káposziá
(Pronounced "Loo-Kosch Ka-pooz-tah")
This Hungarian style "slushy" cabbage = more often known as “Night-of-the-Howling-Wolf Cabbage” = demonstrates the natural affinity certain herbs have for cabbage. Rather than merely seasoning this noble vegetable, the four herbs used here combine and marry with the cabbage and create a brand-new flavor which is distinct from any of it's individual components. When this dish is made without meat, a cleaner taste results ... which I prefer to serve as a side vegetable rather than the traditional Eintopf (one-pot meal) with its requisite addition of pork
· 1 large head “regular” green (white) cabbage
(Savoy cabbage is better, but often not as available.)
· 2-3 tablespoons pork "leaf-lard" or goose fat.
· (optional) 2-3 strips of bacon
· (optional) 1-2 lbs fresh pork shoulder, spare ribs or pigs tails and ears.
· water (q.s. to cover the cabbage)
· 1-2 teaspoons dried tarragon
· 1-2 teaspoons dried summer savory (Hungarian:csombor [“tsom-boor-r-r”] )
· 1-2 teaspoons caraway seeds
· 1-2 teaspoon dill seed
· 1/4 cup white wine vinegar (to taste)
· 1 tablespoon sugar (to taste)
· 1 bay leaf - preferably fresh
· 2 tablespoons cornstarch mixed into 1/4 cup water thus forming "a slurry."
· 2 cups sour cream or sour cream thinned with buttermilk or yogurt
1. Place bacon pieces, lard, or goose fat into a large pot and melt over a medium-high flame.
2. Halve and remove and discard or eat raw on the spot the core from the cabbage heads. Slice each half-head into one-inch wide slices, and then each slice into one-inch ‘cubes/squares’
3. Place the cabbage into the pot, and sauté until cabbage is coated with the cooking fat and wilted, but NOT browned.
4. Add the fresh pork, spices, vinegar, sugar, and sufficient water to cover the cabbage et al.
5. Bring to a boil then reduce heat and simmer for 2-3 hours until cabbage is very tender.
6. Adjust seasonings by titration and thicken with the cornstarch/water slurry.
7. Finish with sour cream or a mixture of sour cream and buttermilk, and serve as a side-dish with roasted pork and or sausages.
|
| Loading... | |
