Cucumaria with stewed cabbage
2 servings
45 minutes
Cucumaria with stewed cabbage is a refined dish of Russian cuisine that combines the delicate sea flavor with hearty cabbage. Cucumaria, a seafood delicacy, adds an unusual hue to traditional stewed cabbage, enriching it with soft iodine notes. The dish traces back to the gastronomic traditions of the Far Eastern regions where seafood is paired with vegetables to create rich flavors. Butter and tomato puree give the cabbage a slight tanginess, while the aroma of bay leaves and spices complements the composition. Cucumaria, lightly fried before mixing, enriches the texture of the dish, making it tender and rich. This warm and cozy dish is perfect for dinner on a cool evening, revealing the richness of traditional Russian cuisine in a new interpretation.
1
Add a little water, vinegar, oil, and tomato puree to the shredded cabbage and simmer for 15-20 minutes.
- Cabbage: 200 g
- Vinegar: 6 ml
- Butter: 60 g
- Tomato puree: 25 ml
2
Then add sautéed onions, bay leaf, pepper, and simmer.
- Onion: 20 g
- Bay leaf: to taste
- Ground black pepper: to taste
3
5 minutes before readiness, dress the cabbage with white sauce, sugar, salt, and boil.
- White sauce: 100 ml
- Sugar: to taste
- Salt: to taste
4
Sauté the sliced boiled cucumbers lightly and mix with stewed cabbage, sprinkling with chopped parsley.
- Cucumaria (sea cucumber): 140 g
- Parsley: 5 g
