Ewa Wachowicz adds these ingredients to young cabbage. Thanks to them it comes out a hundred times better

Ewa Wachowicz knows how to combine flavors so that they delight the palates. The star also experimented with young cabbageto which she added a roux and 2 unusual ingredients, i.e. cream and lemon juice. Some may catch a head on such a connection, but calmly – the cream will not be weighed if we carefully stick to the recipe.

Young cabbage will have an ideal density if we add a roux of butter and flour in a 1: 1 proportion to it. Fry these 2 ingredients in a pan until golden color and we do not forget about their continuous mixing.

We do not add the roux to the pot with this seasonal vegetable. Instead, we “harden” it with a little water from stewed cabbage. Thanks to this method, there will be no lumps, we will get a uniform consistency.

Ewa Wachowicz also adds creamthat the young cabbage would come out creamy. This ingredient must also be hardened with a capture water cap.

The star uses salt and pepper as a standard, and complements the whole with dill. The secret ingredient is lemon juicewhich gives it freshness and character.

Ingredients:

• 1 head of young cabbage;
• 1 tablespoon of butter;
• 1 tablespoon of flour;
• 200 g cream 18 percent;
• A handful of dill;
• half lemon juice;
• Salt and pepper to taste.

Preparation:

At the beginning, we chop finely young cabbage, put it into a pot and water it with 3 tablespoons of water. We start choosing a vegetable under cover.

When the young cabbage softens, we prepare the roux: Fry the flour in butter until it turns golden color and pour a little brassica decoction into it. Mix the whole thoroughly and pour into the pot.

Then add 3 tablespoons of water from fried cabbage into the cream, mix and pour it into the pot. Finally, season the dish with salt and pepper, add lemon juice to it and add dill.

Young cabbage tastes great with and pork chop. Nothing prevents you from eating it yourself with a slice of fresh bread.