How to make a cucumber sauce without breaking it
The perfect sauce for a summer barbecue is the cauliflower and cabbage, and the good news is that you can make it in your kitchen.
“There’s just nothing like it in the world,” says Cajun Chef Eric Rizzuto.
“It’s easy to make, and you can use cauliflower, but it doesn’t get much better than a cabbage and cauliflower sauce.”
Cabbage is just so versatile and the perfect complement to cabbage and it’s so good on its own.
“Cabbage sauce is so versatile that you might be surprised to find it in a lot of dishes, including casseroles, stews, soups, and desserts.
It’s also used in soups and dips.
Cabbage and cabbage sauce is easy to prepare.
Just chop the cauligans up into small pieces and add to a saucepan with the cabbage, a few tablespoons of water, and a few teaspoons of salt.
The cabbage is then covered and the cabbage is cooked for about 30 minutes, until it starts to soften and the sauce is thick and creamy.
Once cooked, it’s ready to serve.”
You can use it as a base for sauces that you don´t want to be overly spicy, but you can also use it to make sauces that will go well with meat,” he adds. “
If you don’t have a blender, you can just use a food processor or food mill.”
“You can use it as a base for sauces that you don´t want to be overly spicy, but you can also use it to make sauces that will go well with meat,” he adds.
A cucumber-cabbage sauce made with cauliflower is made in a Cajungas kitchen, but if you are looking for a healthier option, this recipe also works great as a dish for a BBQ.
Cooking cauliflower cauligas and cabbage in a pot with a lid is easy.
Cook the cauligs in a medium pot of salted water for about 10 minutes.
Drain off the water and rinse off the caulis.
Heat the cauli in a small saucepan over a medium heat until the water is just barely boiling.
Add the garlic and sauté until the garlic is fragrant, about 10 to 15 seconds.
Add a pinch of salt to the water.
Cook for a minute, stirring constantly, and then add the onion and bay leaves and cook for another minute.
Add half the cabbage and cook until the cabbage starts to release its juices, about 3 minutes.
Add some salt to taste.
Add the rest of the cabbage leaves, the onion, bay leaves, and garlic, and stir to combine.
You can then add in a handful of water and cook this for an additional 2 minutes, or until the caulies are soft enough to easily mash.
Serve this over mashed potatoes, or add some to the vegetables you’re making for dinner. Serves 4.