Cabbage with Onions and Garlic, Braised in the Sleeve
by Editorial Staff
Too lazy to stand at the stove? Cooking in the oven! Chop cabbage, onion, and garlic mix with spices, oil, and water, put in a sleeve, and bake at a low temperature, more precisely, simmer. Juicy and tender cabbage with a minimum of effort!
Ingredients
White cabbage – 300 g
Onions – 100 g (2 small)
Garlic – 10 g (2 cloves)
Salt – 1/3 teaspoon (to taste)
Ground black pepper – 0.25 teaspoon (to taste)
Vegetable oil – 1 tbsp
Water – 100 ml
Directions
- We prepare products according to the recipe list. We turn on the oven to heat up to 160 degrees.
- Remove the top damaged leaves from the cabbage. We wash the cabbage and chop it coarsely (into strips about 1 cm thick).
- Put the cabbage in a bowl and sprinkle with salt. We wrinkle the cabbage with our hands a little so that it becomes a little softer.
- Peel the onions and cut them into rings about 0.3 cm thick. You can also cut them in another way – into cubes, half rings, quarter rings, feathers. Peel and cut the garlic into slices. Add onion and garlic to the cabbage.
- Pour in black pepper, pour in vegetable oil and 100 ml of water.
- We mix.
- Cut off a part of the baking sleeve to a size slightly larger than the baking sheet in which we will bake. We fasten the sleeve on one side with a special clip. Put the cabbage with onions and garlic in the sleeve along with the liquid. Tie the sleeve on the other side.
- We send the sleeve with cabbage on a baking sheet to the oven. We bake at 160 degrees for 40 minutes, periodically turning the sleeve so that the cabbage is stewed evenly.
- Cabbage, stewed in a roasting sleeve, turns out to be soft, juicy, and aromatic. We serve cabbage to the table, decorating with fresh herbs, as a side dish for meat or poultry. In fasting, such a vegetable dish can be served independently, supplemented with a sauce, such as a tomato.
Bon Appetit!
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