No More Pale Braised Cabbage: Here's What Chefs Are Adding to the Dish for a Pop of Color
Those who lived during Soviet times remember how bright orange the stewed cabbage in the canteens was.
Some modern housewives try to repeat the legendary dish, but often the result is only a pale dish with a yellowish tint.
Today's chefs have adopted the work of their predecessors, improved it in some ways, and are now effortlessly preparing that same stewed cabbage from the cafeteria.
The simplest tricks that any housewife can repeat in her kitchen will help with this.
To achieve the ideal result, you only need to replace the usual ingredient. The dish will not lose its taste, but the appearance of the treat will change for the better.
Chefs add tomatoes and tomato paste instead of carrots. The more of this ingredient, the redder the cabbage. For a saucepan of the dish, take 1 tbsp. paste and a few tomatoes.
Thanks to this trick, stewed cabbage acquires an appetizing appearance and an enticing aroma.
