What is sweet and acidic cabbage?
Sweet and acidic cabbage is a dining room in which cabbage is paired with ingredients that produce the last meal with sharp sour tones, alleviated by sweet taste. The exact balance of sweet and sour is different depending on the taste of the chef and the type of kitchen from which the recipe originated. In general, the most classic ingredients used to create sweet and sour cabbage are vinegar and sugar, although other objects can be used - such as honey, soy sauce or brown sugar. Cabbage is sometimes complemented by aromatic substances such as onions and carrots, and can introduce spicy elements such as hocks ham or bacon. The resulting sweet and acidic cabbage can be administered as an appetizer, mixed with other ingredients to produce sweet and acidic soups, or even canned to form a type of sweet and acidic cabbage.
The most basic recipe for sweet and cabbage begins with cabbage that is chopped on a small, masterySky. Cabbage cooks and reduces volume, so at the beginning of the recipe is used a good amount. In a hot pan, cabbage is briefly fried until it gets rid of and charges some color. Vinegar and sugar are added to the pan and everything is boiled, covering up until the tastes and cabbage become very tender. The result of this basic method is a robust dish in which sweet and acidic elements are unchanged and in the foreground of the overall taste.
More often sweet and acidic cabbage use other ingredients to help create a more complex and sometimes finer taste. Onions can be added at the beginning of cooking and roasted to translucent. Garlic, ginger or apples can also be used to add taste. A more pronounced taste can be achieved by adding fish sauce, anise or white wine.
Not all recipes for sweet and acidic cabbage include aspiration of spices, but some of the more common are cumin, sesame seeds, five spices, nutmeg and clove. Especially in some Eastern European recipes you can add bacon or ham hocks,to give the cabbage a spicy undertone. The spice is sometimes added at the beginning, while at other times they are added at the end of cooking and are left to heat with warm cabbage.
Oct is generally used to create an acidic taste in cabbage, although sometimes tamarind is seen. Sugar can be sugar, but it can also be brown sugar, honey or even apple sauce for finer sweetness. Although cabbage releases water as boiled, some recipes require additional water to help the desire to mix and eliminate the sharp edge of the vinegar.
The last sweet and acid cabbage can be served as a side dish or as a main course for food. It can also be added to fried frying and quickly cooked or placed in a pan and slowly roasted sintered or casserole. One popular recipe adds tomatoes, carrots and lemon juice to the cabbage to form a sweet and acidic soup.