Summary

Ingredients

• 1 ½ kg kale, fresh, weight without stems
• 3 large onions, finely chopped
• 5 large clove (s) garlic, finely chopped
• 4 teaspoons, leveled spice mixture (Vegeta)
• salt and pepper
• Chilli flakes can also be left out
• 8 tablespoon olive oil, or rapeseed oil

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Instructions

1. Wash the kale and remove the leaves from the hard panicles. Bring plenty of water with salt to the boil in a large saucepan and blanch the leaves in it for about 3-5 minutes. Remove with the skimmer and rinse with ice-cold water. Save the blanching water and set aside, it will still be used.
2. Now squeeze out the cabbage well with your hands and chop it finely. Heat the oil in a saucepan and sweat the onions and garlic until translucent. Add the kale and add about 600 ml of blanching water and all the spices, making sure that Vegeta already contains salt. Mix well and simmer over a moderate heat for 2 hours. Put the lid on and stir from time to time. If too much liquid evaporates, add a little more. Towards the end of the cooking time, remove the lid so that the cooking liquid can evaporate somewhat.
3. You can also prepare the cabbage 1-2 days in advance. It almost tastes better to me.
4. The finished cabbage can be easily frozen.
5. My mother got this recipe from a Croatian friend. It is particularly popular with us as an accompaniment to Christmas goose. For the vegan part of the family there is it with dumplings and vegan red cabbage. But I also found it delicious with fried sheep`s cheese.