Ingredients
- 1 cabbage(1 kg / 2,2 lb)
- 300 grams (10 ounces) bacon
- 1 lemon
- 1 cup of white wine
- 2 tbsp vegetable oil (preferably sunflower oil or canola oil)
- 2 tsp salt
- 1 tsp ground pepper
- ½ tsp peppercorns
- ½ chili powder
- 2-3 Bay leaves
- 1 garlic clove
- 2 tsp dill
Directions
- Cut the cabbage julienne, put it to boil for 20 minutes and strain it.
- In a large pot, fry the bacon in 2 tablespoons of vegetable oil.
- On top of the fried bacon, add the boiled and drained cabbage.
- Season it with salt, pepper, chili powder, peppercorns, and bay leaves, and add 1 cup of white wine and the juice from a lemon.
- Add 1 crushed garlic clove and blend.
- Let it boil for 30 minutes, stirring every now and then.
- Proceed to roasting for 1 hour at 150॰C / 302॰F.
- Season the cabbage with freshly cut dill and serve it hot alongside fresh polenta or crispy bread and spicy pickled peppers.
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