Simple, Silky, Sautéed Cabbage
This luxury Eastern European dish calls for goose schmaltz, but either chicken schmaltz or corn oil would be almost as good. The spices elevate the dish from ghetto to gourmet, without deviating from the authentic flavor profile of this silky soft cabbage dish. Serve it with plain roast chicken.
Ingredients
- 3 tablespoons rendered goose or chicken fat, or corn oil (in order of preference)
- 300 grams shredded cabbage
- ½ teaspoon of salt
- ¼ teaspoon of ground white pepper
- ¼ teaspoon ground caraway seed
- A pinch of cayenne pepper, or more, to taste
Instructions
- Heat the goose or other fat in a wide skillet over medium heat. Add cabbage and stir to coat with the hot schmaltz. Sauté, turning the mixture occasionally, until beginning to brown in places.
- Add salt, stir to distribute. Repeat with remaining spices adding each one separately and stirring before adding the next. Heat briefly until the aroma rises. Taste and correct seasoning as needed.
- Serve hot.