My grandmother’s fried cabbage is second to none. He uses the two-finger method

At first glance, there is nothing complicated in preparing fried cabbage. It turns out that you can make a lot of small mistakes. That’s why it’s worth using the two-square method. What is this trick? How to make fried cabbage like grandma’s? You will find answers to these questions in this article.

The most common mistake when preparing fried cabbage is pouring too much or too little water into it. In the first case, it comes out watery and tasteless, and in the second case, it does not achieve the desired softness.

That’s why it’s worth using grandma’s two-finger method. It involves putting the cabbage into a pot and pouring water up to two fingers deep over it. Thanks to this simple trick, the result will be perfect – soft, but not watery.

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Ingredients:

• 1 kg of sauerkraut;
• 1 onion;
• spices: salt, pepper, 2-3 bay leaves, 4-5 allspice grains, a pinch of cumin;
• roux: 1 full tablespoon of butter or lard and 2 tablespoons of wheat flour.

Preparation:

First, carefully squeeze the excess juice from the sauerkraut, but do not rinse it under running water – it completely loses its acidity and valuable nutritional values.

In the next step, finely chop the cabbage, put it in a pot and pour water using the two-finger method. Then add bay leaves and allspice and cook over low heat. At the end of cooking, add some salt.

Then cut the onion into cubes and fry it in a small amount of fat. Add it to the sauerkraut, season with pepper and cumin and mix everything.

Then prepare the roux: melt the butter or lard in a pan and when it starts to foam, add the flour and mix everything vigorously. Pour the thick, light roux into the pot with the cabbage and mix to avoid lumps.

Finally, reduce the burner power and stir the fried cabbage until it becomes thick. Serve it warm for dinner, e.g. with potatoes.