Wheat porridge with cabbage and carrots
6 servings
60 minutes
Wheat porridge with cabbage and carrots is an unexpected yet harmonious combination of textures and flavors inspired by Mexican cuisine. The wheat, steamed in the oven and slowly cooked, gains softness and richness. Cabbage and carrots, caramelized in sunflower oil with sugar, rice vinegar, and sherry, acquire sweet-sour notes and a pleasant velvety texture. Parsley adds freshness while bay leaf provides a subtle spicy aroma. This porridge is a true gastronomic puzzle that combines the simplicity of rustic ingredients with exquisite cooking techniques. It can be served as a standalone dish or as a side to meat and fish, enjoying its depth and complexity.
1
First, finely shred the cabbage. Then, finely chop the carrot. Soak the wheat in water and place it in an oven preheated to fifty degrees overnight, so the grains steam well and swell.
- Cabbage: 500 g
- Carrot: 2 pieces
- Wheat groats: 400 g
2
Soak the wheat in salted water and cook for about forty minutes.
- Salt: to taste
3
In a deep skillet, sauté carrots in refined sunflower oil. Once the carrots caramelize slightly, add cabbage and sauté until the cabbage also caramelizes a bit. Then add sugar, rice vinegar, don't forget the sherry, season with salt, and mix with the slightly caramelized cabbage. If the mixture seems too dry, add water without hesitation. However, don't overdo the liquid—the mixture of vegetables and wheat should ideally resemble an elegant English bog, where the underlying sludge only reveals itself after someone with a guilty conscience runs across the surface, like in 'The Hound of the Baskervilles.' Simmer the mixture, stirring, for ten to fifteen minutes. Generously add chopped parsley and serve the porridge at the table.
- Carrot: 2 pieces
- Sunflower oil: 50 ml
- Cabbage: 500 g
- Sugar: 1 tablespoon
- Rice vinegar: 50 ml
- Sherry: 50 ml
- Salt: to taste
- Parsley: 20 g