When the Cabbage Dice is served up, someone always declares that they only want "a little bit". With sugar or pepper? The correct answer is yes — let each family deal with the issue on their own plate. This is usually done immediately before the second, smaller dose.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Grate the cabbage, add salt, and after 20 minutes squeeze it thoroughly. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- Caramelize the sugar until light, add the fat and the cabbage. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Fry over medium heat, stirring often, until brownish-golden; that's the point. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Mix it with the cooked pasta and serve with pepper or powdered sugar, if you like. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Fry the cabbage in small portions, because in a crowded pan it just steams and waits sadly.
- Gradually adjust the consistency of the dough with a little liquid, flour or cooking water; don't change too much at once.
- Check the texture immediately after cooking or baking, because the hot dough softens even more while resting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.