Stewed cabbage with ginger and honey
4 servings
60 minutes
Braised cabbage with ginger and honey is a delicate blend of spicy and sweet flavors inspired by traditional Russian cuisine. This dish embodies the warmth of home as simple ingredients transform into a rich and deep taste. Cabbage, a symbol of Russian cuisine, gains special softness from honey and sesame oil, while ginger adds a spicy note that reveals the depth of flavor. Sweet raisins provide a light fruity tang, and pine nuts add a crunchy texture and rich aroma. This dish pairs well with both meat sides and vegetarian options, making it perfect for a cozy family dinner or as a warm treat on cool evenings.
1
We take a small head of cabbage (about 800-900 grams). We wash it, I always do this, while those who don't wash just remove the top leaves. We cut it into thin strips lengthwise and crosswise. We place it on a dish and mash it a little, the juice won't hurt.
- White cabbage: 1 kg
2
We send ginger and carrots to the sink. We clean both.
- Ginger: 80 g
- Carrot: 120 g
3
Soak the raisins in 100 ml of water. I never put dried fruits in warm water. There's no need to pre-cook them. Even very dry raisins will swell quickly in room temperature water.
- Golden raisins: 100 g
- Water: 150 ml
4
Grate the carrot on a medium grater and place it on a plate.
- Carrot: 120 g
5
Ginger can be pressed, but this time I grated it directly into the cabbage and carrot mixture, while I set aside the leftovers for the raisins as they soaked.
- Ginger: 80 g
- Golden raisins: 100 g
6
Add the soaked raisins.
- Golden raisins: 100 g
7
Sesame oil, salt and pepper to taste.
- Cold-pressed sesame oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
8
Take a frying pan, preferably with thick walls, and those who have a multicooker can use that too. It's easier there — just set it to stewing mode for an hour.
9
Add a drop of sesame oil to a heated pan, place the vegetables, and pour in 50 ml of water. Simmer on low heat for about 30 minutes; if the cabbage doesn't release enough juice, add a little water. The main thing is not to overdo it, or it will turn into soup.
- Cold-pressed sesame oil: 2 tablespoons
- White cabbage: 1 kg
- Carrot: 120 g
- Ginger: 80 g
- Water: 150 ml
10
Serve with honey, and I always add pine nuts to the honey.
- Honey: 2 tablespoons
- Pine nuts: to taste
