Rhubarb with cabbage
6 servings
50 minutes
Rhubarb with cabbage is an amazing combination of freshness and spiciness rooted in European culinary traditions. Historically, rhubarb was used as a refreshing ingredient, and its sweet-sour taste perfectly complements the softness of stewed cabbage. In this recipe, it gains zest from orange juice, coriander, and cumin, creating a vibrant aromatic composition. The light acidity of sherry vinegar highlights the dish's versatility, while salad leaves add freshness and texture. This dish is perfect as a side or a standalone light meal, especially in summer when you crave something unusual yet not overwhelming in flavor. Stewed rhubarb and cabbage create harmony where the sweetness of fruits meets the rich depth of vegetables.
1
In vegetable oil, fry coriander and cumin seeds in a deep skillet until fragrant. Pour in orange juice, add sugar, bring the fruit broth to a boil, and add previously peeled and cut into 2 cm pieces rhubarb. Simmer the rhubarb on low heat, stirring, for five to seven minutes.
- Vegetable oil: 50 ml
- Coriander seeds: 0.5 teaspoon
- Caraway: 0.3 teaspoon
- Oranges: 4 pieces
- Sugar: 1 tablespoon
- Rhubarb stems: 500 g
2
Remove the rhubarb from the pan with a slotted spoon and place it in a warm spot. In the pan, add finely shredded cabbage, pour in vinegar, season with salt and pepper, mix, and simmer on low heat for about half an hour. Then mix with the stewed rhubarb and keep on the heat for another five minutes. Serve by mixing the stewed rhubarb and cabbage with a fresh salad mix that includes arugula, corn, or any other vibrant green leaves with a spicy aroma.
- Rhubarb stems: 500 g
- White cabbage: 1 kg
- Sherry vinegar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Mixed salad leaves: 75 g