Unusual combination of prunes and cabbage, stewed together.
Slightly sweet, pure veggies, just a bit of oil, so not too heavy and pretty simple to cook, especially if you shred cabbage with mandoline or some similar tool.
If you use prunes with pits, account for few additional minutes to remove them. It isn’t too hard, just a bit messy. If pits are not coming out easily, soak them a bit longer.
Serve cabbage with prunes as a separate entry or a side dish.
- 2.5-3lb cabbage head
- 16-20 prunes, better pitted
- 1 teaspoon brown sugar
- Ground black pepper to taste
- Salt to taste
- Oil for frying
How to prepare, step-by-step:
- Prepare ingredients:
- Rinse prunes, soak them in a cup of boiling water and set aside for 10-15mins:
- Meanwhile, shred cabbage (I used mandoline, but food processor or knife will work as good):
- Salt cabbage:
- And squeeze it with your hands to soften and let juices out, set aside:
- Warm up deep skillet with oil, peel onion, slice it into quarter circles and fry over moderate heat until colored, stir from time to time:
- Add cabbage in, you may need to work in batches (add a portion, let it cook a bit, reduce in volume and add some more) to fit all the cabbage:
- Remove prunes from water they were soaking in (preserve the water), remove pits if they have them, slice in halves or quarters and add to the skillet:
- Add a teaspoon of brown sugar:
- Pour water prunes were soaking in:
- Mix and let everything cook for about 15 mins over slow simmer, mix from time to time:
- After 15 mins, taste for salt (and add more if needed) and season with ground black pepper to taste, and continue cooking until desired tenderness of the cabbage:
- And serve: