Cavolo caramellato arrostito lentamente alla rumena

Ingredienti

• 1/2 head cabbage, sliced into thin strips
• 500 grams sauerkraut, well drained
• 7 medium sized tomatoes, diced
• 1 carrot, sliced
• 3 yellow onions, finely diced
• 8 cloves garlic, sliced
• 1 tablespoon red chilli pepper with seeds, sliced thinly
• 1 tablespoon dried summer savory or substitute dried thyme
• 1.5 tablespoons smoked paprika
• 3 bay leaves
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 handful fresh thyme or substitute dried thyme or more dried summer savory
• 1/3 cup vegetable oil

Preparazione

1. 1

   Prep the Vegetables: Begin by thinly slicing the half head of cabbage into strips and ensuring the sauerkraut is well drained. Dice the tomatoes, slice the carrot, finely dice the onions, and slice the garlic and red chili peppers thinly to prepare all ingredients for cooking.

2. 2

   Heat the Oil and Sauté Aromatics: In a large roasting pan or oven-safe skillet, warm the vegetable oil over medium heat on the stovetop. Add the diced onions, garlic, and sliced chili peppers. Sauté these aromatics gently until they soften and start to caramelize, releasing their rich flavors, approximately 5-7 minutes.

3. 3

   Add Vegetables and Spices: To the caramelized onions and garlic, add the sliced cabbage, drained sauerkraut, carrots, diced tomatoes, smoked paprika, dried summer savory (or thyme), bay leaves, salt, and black pepper. Stir thoroughly to combine all ingredients with the aromatic base.

4. 4

   Roast Slowly in Oven: Preheat your oven to 300°F (150°C). Cover the roasting pan with a lid or tightly with aluminum foil to retain moisture. Transfer the pan to the oven and roast the mixture slowly for about 1.5 to 2 hours. This slow roasting helps the cabbage and other vegetables caramelize and meld flavors beautifully.

5. 5

   Midway Stir and Adjust Seasoning: About halfway through roasting, remove the lid or foil carefully, stir the ingredients to prevent sticking, and check seasoning. Adjust salt or pepper if needed, then re-cover and continue slow roasting until vegetables are tender and richly caramelized.

6. 6

   Finish with Fresh Herbs and Serve: Just before serving, sprinkle the fresh thyme or dried thyme/summer savory on top for a fragrant finish. Give a final gentle stir to incorporate the herbs. Serve this delicious Romanian caramelized cabbage dish warm as a hearty side or main dish accompaniment.