Red Cabbage Puree
5 servings
60 minutes
Red cabbage puree is an amazing combination of the rich, slightly sweet flavor of red cabbage and the velvety texture of potatoes. This recipe originates from European cuisine, where cabbage is an important ingredient in many traditional dishes. It is prepared by braising cabbage and potatoes in white wine and broth, giving it a subtle tang and depth of flavor. After being strained and mixed with butter, the puree achieves a delicate, creamy consistency. It is traditionally served with smoked sausages, making the dish truly hearty and aromatic. This is an excellent side dish that will enhance any table and delight gourmets with its unusual taste and sophistication.
1
Prepare all the ingredients.
2
Chop the cabbage.
- Red cabbage: 1 kg
3
Peel the potatoes and cut them into strips.
- Potato: 100 g
4
Melt 20 grams of butter in a pan and sauté the cabbage with potatoes for 7-10 minutes.
- Butter: 30 g
- Red cabbage: 1 kg
- Potato: 100 g
5
Pour broth and wine into the pan and bring to a boil.
- Vegetable broth: 150 ml
- Dry white wine: 50 ml
6
Cook until the vegetables are completely soft.
7
Add salt and pepper to the vegetables to taste.
- Ground black pepper: to taste
- Salt: to taste
8
Pass the vegetables through a sieve.
9
Mix the remaining butter into the prepared puree.
- Butter: 30 g
10
Serve red cabbage puree with smoked sausages.