🇷🇴 RomaniaCatalog recipe
Cabbage braised low with paprika, dill and a little smoke — the unsung side that carries half of Romanian dinners.
For 4 servings.
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Sweat onions; add cabbage in handfuls, salting as it collapses.
Stir in paprika and tomato paste; add a half-cup of water.
Braise low, lid ajar, 50 minutes until silky and lightly caught at the bottom.
💡 The slight bottom-catch is flavor — deglaze it into the cabbage at the end.
Finish with dill; serve with sausages, polenta or roast pork.
Cheap, patient and better reheated, braised cabbage is the workhorse beside sausages and polenta. Its perfume announces dinner from the stairwell.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.