Stewed white cabbage is good on its own, but if you add spices and replace the water with another simple liquid, it will be even tastier.
Ground coriander, black pepper and cumin make this a vibrant side dish for red meat or a standalone treat.
French version
The classic version is to pour water over the chopped cabbage and season it with tomato paste.
French chefs slightly modified the recipe. They left all the key ingredients, but replaced the water with cucumber brine.
For 700 g of white cabbage use 300 ml of liquid.
Additional ingredients
The French complement stewed cabbage with bacon or sliced sausages. It is not forbidden to use both ingredients at the same time. These products make the finished dish even juicier and tastier.
Instead of regular vinegar, cooks add red wine vinegar. Another popular ingredient among French cooks is Dijon mustard. It harmoniously complements the sweet and sour taste of cabbage and sausages cooked on the grill.
