Schrats Curry Pointed Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 2 ½ kg pointed cabbage, (-3 pieces)
- 100 g butter
- salt and pepper
For the marinade:
- 100 ml oil, (sunflower oil)
- 1 tablespoon curry, hot
- 40 ml soy sauce
- 40 ml balsamic vinegar
- 20 ml oyster sauce or teriyaki sauce
- 60 ml chilli sauce, sweet and spicy
Print Recipe
Pin Recipe Instructions
- Quarter the pointed cabbage and cut out the stalk. Quarter the quarters lengthways again and cut very finely across. Blanch the cabbage for about 4-5 minutes, rinse it cold and drain well. It should be cut too small to dry in the salad spinner. It should still have a good bite after this process.
- Mix the ingredients for the marinade and bring to the boil, stir well, if necessary thicken with a little starch. Melt the butter, toss the pointed cabbage in it, stir in half of the marinade and season the cabbage to taste. Stir in more marinade to taste. Add salt and pepper to taste.
- This marinade can also be used with chopped white cabbage, savoy cabbage or jaroma cabbage.
- Also prepared in portions frozen and thawed, it can be used well as a vegetable side dish.
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