A Pot with Seven Cabbages
6 servings
30 minutes
The 'Pot with Seven Cabbages' is a true symphony of flavors and textures celebrating the richness of Russian cuisine. The dish is based on the gentle simmering of seven types of cabbage, each bringing its unique note: kohlrabi adds light sweetness, broccoli brings a spicy bitterness, and savoy cabbage contributes softness and airiness. Historically, cabbage has been a symbol of accessibility and heartiness on Russian tables, and this dish embodies the harmony of these traditions. Lemon juice adds a slight tanginess while rosemary imparts a noble aroma. The finishing touch is melted Poshekhonsky cheese that unites the ingredients into a whole. The 'Pot with Seven Cabbages' is not just a vegetable stew but a gastronomic delight that can adorn any feast with its rich flavor and aromatic warmth.
1
Cut pieces weighing about three hundred grams from each head of cabbage. Break broccoli and cauliflower into large florets. Peel the kohlrabi and cut it into small pieces about five to seven centimeters.
- White cabbage: 300 g
- Red cabbage: 300 g
- Savoy cabbage: 300 g
- Broccoli cabbage: 300 g
- Kohlrabi: 300 g
- Cauliflower: 300 g
2
Melt butter in a cast-iron skillet, add vegetable oil and first add kohlrabi, white and red cabbage. Simmer on low heat with a lid for five to seven minutes. Then add cauliflower, savoy cabbage, and broccoli and simmer for another five minutes with the lid on.
- Butter: 50 g
- Vegetable oil: 50 ml
- Kohlrabi: 300 g
- White cabbage: 300 g
- Red cabbage: 300 g
- Cauliflower: 300 g
- Savoy cabbage: 300 g
- Broccoli cabbage: 300 g
3
Then add a piece of Chinese cabbage, rosemary sprigs, salt, pepper, and sprinkle with sugar (a couple of pinches will suffice). Cover with a lid and simmer for another ten minutes.
- Chinese cabbage: 300 g
- Rosemary: 2 stems
- Salt: to taste
- Sugar: to taste
- Ground black pepper: to taste
4
Open the lid, pour lemon juice over the contents of the pan, and place it in an oven preheated to 200 degrees for ten minutes.
- Lemon: 1 piece
5
After ten minutes, take out the pan, remove the rosemary sprigs, sprinkle with grated cheese, and return to the oven until the cheese melts and starts bubbling. Then take it out and serve.
- Rosemary: 2 stems
- Poshekhonsky cheese: 300 g