Ainu-style Paradeiskraut

Ingredients

In this Ainu-inspired version of Paradeiskraut, we incorporate traditional Ainu spices and flavors to transform the dish. The original Austrian recipe typically uses ingredients like onions, vinegar, and caraway seeds for flavoring, whereas the Ainu cuisine focuses on utilizing local ingredients and spices. We replace the onions with Ainu wild leeks, infuse the dish with Ainu wild ginger for a unique aroma, and add a touch of Ainu wild pepper for a subtle heat. These adaptations give the dish an authentic Ainu twist while still maintaining the essence of Paradeiskraut. We alse have the original recipe for Paradeiskraut, so you can check it out.

• 1 medium cabbage head, cored and leaves separated 1 medium cabbage head, cored and leaves separated
• 4 cups (946ml) tomato puree 4 cups (946ml) tomato puree
• 2 Ainu wild leeks, finely chopped 2 Ainu wild leeks, finely chopped
• 1 tablespoon Ainu wild ginger, grated 1 tablespoon Ainu wild ginger, grated
• 1 teaspoon Ainu wild pepper 1 teaspoon Ainu wild pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 16g
• Protein: 4g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add the cabbage leaves and blanch for 5 minutes. Drain and set aside.
2. 2.
   In a separate pot, heat the vegetable oil over medium heat. Add the Ainu wild leeks and sauté until fragrant.
3. 3.
   Add the tomato puree, Ainu wild ginger, and Ainu wild pepper to the pot. Stir well to combine.
4. 4.
   Bring the sauce to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
5. 5.
   Gently place the blanched cabbage leaves into the pot, ensuring they are fully submerged in the sauce.
6. 6.
   Cover the pot and let the cabbage simmer in the sauce for 30 minutes, or until the leaves are tender.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Ainu-style Paradeiskraut hot, garnished with additional Ainu wild leeks for a burst of freshness.

Treat your ingredients with care...

• Ainu wild leeks — If Ainu wild leeks are not available, you can substitute them with regular leeks or green onions for a similar flavor.
• Ainu wild ginger — If Ainu wild ginger is not accessible, you can use regular ginger as a substitute, although the flavor profile will be slightly different.
• Ainu wild pepper — If Ainu wild pepper is not obtainable, you can replace it with black pepper for a milder heat.

Tips & Tricks

• For a spicier version, increase the amount of Ainu wild pepper according to your preference.
• Serve Ainu-style Paradeiskraut with steamed rice or Ainu millet bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Ainu-style Paradeiskraut is best served hot, allowing the flavors to fully develop. Serve it as a main dish accompanied by steamed rice or Ainu millet bread. Garnish with additional Ainu wild leeks for a pop of freshness.

Presentation advice

To enhance the presentation, neatly arrange the cabbage leaves on a serving platter and pour the tomato sauce over them. Sprinkle some finely chopped Ainu wild leeks on top for an attractive garnish.