Repollo estofado (Receta de repollo blanco)

Ingredientes

• 1 head White Cabbage (or Green Cabbage )
• 1 Onion (cut in thin strips)
• Garlic
• 2 tbsp Butter
• 175 ml Vegetable Stock (or chicken stock)
• 2 Pinches Salt & Black Pepper

Preparación

1. 1

   Chop: Cut onion in half and slice into thin half-moons. Finely dice the garlic. Cut cabbage into quarters through the core,

2. 2

   Core: Cut diagonally to remove the thick core from each quarter. Discard the core.

3. 3

   Slice: Now slice cabbage leaves into thick slices

4. 4

   Onion: Melt butter in a pan and saute the onions for about 5 minutes.

5. 5

   Garlic: Stir in the garlic for a couple of minutes.

6. 6

   Cabbage: Add the cabbage and saute whilst stirring for about 8 minutes.

7. 7

   Season with salt and black pepper.

8. 8

   Stock: Add the hot stock, stir through. Bring to a boil, then reduce heat to a low simmer.

9. 9

   Braise: Cover pan with a lid and cook on low for about 30-40 minutes.

10. 10

    Lid: Stir occasionally, during braising, keeping the lid on after stirring.

11. 11

    Tender: Once the cabbage is soft and tender, have a taste test to see if cooked to our liking. Add more salt to taste.

12. 12

    Serve: Ready to serve with your main dish.