Balsamic Braised Cabbage Recipe

Preparation Steps

1. 1

   Prepare the Celeriac Purée

   Peel and chop the celeriac into small cubes. Boil in salted water for about 15-20 minutes until tender. Drain and blend with a tablespoon of olive oil, salt, and pepper until smooth. Set aside.

2. 2

   Braise the Cabbage

   Slice the cabbage into wedges. In a large pot, heat the remaining olive oil over medium heat. Add the cabbage wedges and season with salt and pepper. Sauté for about 5 minutes.

3. 3

   Add Liquid

   Pour in the water, cover the pot, and let the cabbage braise on low heat for about 30 minutes, until tender.

4. 4

   Prepare the Balsamic Reduction

   In a small saucepan, bring the balsamic vinegar to a boil. Reduce the heat and let it simmer until it thickens and reduces by half, about 10-15 minutes.

5. 5

   Sauté the Baby Carrots

   In another pan, lightly sauté the baby carrots in olive oil with thyme until tender, about 5-7 minutes.

6. 6

   Plate the Dish

   On a plate, spread a layer of celeriac purée, top with the braised cabbage, add the sautéed baby carrots, and drizzle with balsamic reduction. Crumble feta cheese on top before serving.