Let's boil cabbage

Kapusta
Photo: Tim Sackton – CC BY-SA 2.0 | cropped to a square

BEFORE BOILING:

Immediately before cooking cabbage we purify the damaged leaves, rinse, divided into 4 parts.

BOILING:

Chopped cabbage to put a small amount of cold water, if we want this to its taste and aroma passed into broth (eg. Cooking soup or borscht). If you cook the cabbage as a separate dish, toss shredded cabbage in boiling water - thanks to retain most of their juices. Cabbage cook for 15-25 minutes. Time start to count from the time of re-boil water. Immediately after setting with salt (approx. 2 teaspoons to 1 liter of water). It is also slightly sweetened (approx. 1 teaspoon per 1 liter of water). After boiling pot discover that had faded essential malodorous, then-cooking under cover. To check if the cabbage is cooked, you can stick a fork or a knife. If it falls softly, it is ready.

ONCE BOILED:

When cooked, drain off the cabbage and cut into.

SERVING TIPS:

Serve clearing browned breadcrumbs mixed with melted butter.

Bon appétit!