Como fazer repolho refogado muito simples e saboroso | REPOLHO REFOGADO

Today I'm going to prepare a very simple but very tasty sautéed cabbage. Hi, I'm Julia Nakaia, welcome to my channel. Sautéed cabbage is super simple and I believe that many people know how to do it. But I decided to record this recipe today because, believe me, my daughter called me asking, Mom, how do you make sautéed cabbage? She has seen me do it several times. So I thought, guys, I need to record this recipe. So let's get started. Here I have a very green cabbage, with very green leaves. To make the sautéed cabbage, I always like to buy it like this. I think it's much tastier. Usually you find cabbage like this. When it's like this, it's because these old leaves here have already been removed. So they sell this way. It's good too, but I prefer this way, much fresher. I don't know if you know, but cabbage, when it's very young, the leaves are all open. And as it matures, the leaves close. And along with this closure, the impurities remain between the layers of these leaves. So that's why it's very important to clean very well, at least these first leaves here. So for that, guys, I'm going to remove, I'm going to cut the tip here. And I'm going to clean these leaves individually here, look, from the outside. A lot of people don't use these first leaves, but I like to use them. And I think they are very tasty. And I will continue removing here. I cut this tip here. And I'm removing the leaves for us to clean. And look here what I told you. So it is very important that you remove the layers of the leaves. Because it can happen that they are spoiled, like this one here. And if you didn't remove it, you wouldn't have seen this spoiled. So I took these leaves that were more loose and I'm going to clean them. To be very clean. This part here, I don't usually keep removing. Because it is well closed. So if I remove it, it will tear it whole. I do it differently. I'm just going to wash it here with water. And cut very thin. Now let's clean. I put water in the bowl. And a few drops of hypochlorite. And here I pass the water. A first wash. To remove the bigger impurities. And I do this with all the leaves. Because now I'm going to dive into this solution. And then I do a better cleaning. And the whole cabbage. I'm just going to pass the water on the leaves. Which are on the outside. Because there is no way to wash inside. And I'm also going to put it here in the solution. From top to bottom. For about ten minutes. I'm going to put a board here so I don't go up. Ten minutes have passed. I'm going to remove the cabbage. And wash again. I will reserve here in the basket. I'm going to remove the leaves. From the hypochlorite solution. All of them. And let's rinse. And now just wash very well in running water. To remove all the hypochlorite. And I already take advantage of this time. Look, it's a little spoiled here. So I already pass the knife. It's clean. Well sanitized. And I'm reserving here in the basket. And I do this with all the leaves. I like to spread the leaves well like this. To be sure that everything came out. Ready. Everything very well sanitized. Let's slice. And now it's like this. This part that is very thick. I like to remove. But if you want to leave it this thick. No problem. I like to remove this part. Because the cabbage has to be sautéed very fast. As this part is very thin. And this is thick. Then it gets very hard. Just for that. But I leave a little bit like this. Because it gets crunchy and it gets tasty. Now I'm going to roll up to cut. What do I do? I take this last sheet. I put it down here. I leave a space here of about four fingers. And I start to roll up. Tightly. To facilitate the cut. And now just cut like this. Very thin. As if it were a butter cube. This beginning here. And I'm rolling up like this. To give more firmness. And I'm cutting. There is a cabbage slicer. But you can use the slicer. When the cabbage is whole. When it is rolled up like this. It is a bad focus to use. As you cut. You are pressing like this. I put this sheet down. With the tip of your fingers in. So as not to cut your finger. With a very sharp knife. It doesn't have to be so thin. It can be a little thicker. Look, I take advantage of everything. Even this part that is harder. As it will be a very long strip. Pass the knife here in the middle. I will reserve here. The whole cabbage. I like to cut like this. First I cut a piece here. I lay down. Look, this part a little closer. I take it away too. And now I start to slice like this. With it lying down. So as not to get long strips. And you do it like this. Turning the knife. Forward. Back. This part here is the thick part. No problem. It will be crunchy and tasty too. And I'm going to cut a little more. Look, it's all clean in here. So now just cut like this. And for the strips not to get too long. Cut this side. Then cut in the middle. And the front part. And it goes back. In the middle again. And the back part. This amount is good. Otherwise it will be very sauerkraut. And I like to use the green part. See? Look how beautiful it is. If you had used only the closed part of the cabbage. It would be in this color. After sauerkraut you will see how beautiful it will be. I will use a third of red pepper. So it will be a very beautiful contrast. With the green of the cabbage. In addition to giving a wonderful flavor. I'm going to cut here in the middle. And cut like this. In very thin slices. Instead of this pepper. You can use tomatoes too. Tomatoes without seeds. I also use a pepper. Finger of girl. Without seeds. Who follows me longer. Knows that I love pepper. And I cut like this. Very thin too. But it is optional. If you don't want to use it. You don't have to. But I think it tastes really good. I also like to use a little carrot. Cut into thin slices. This carrot was already peeled. First I cut diagonally. The amount is enough. A small carrot. A little tight. So as not to slip. And now I cut into thin strips. It can be grated too. And you can also not put it. You can sauté only the cabbage. I like it here at home. To put more vegetables. When I sauté the cabbage. I also like to use garlic. Two cloves of garlic. Since this garlic is very large. I will use only one clove. I'll leave it peeled. And so I'll just squeeze it. And look how big this garlic clove is. I will reserve here. Are you enjoying the recipe? If so, like and share. Because now I'm going to sauté. And to sauté. I like to use a large pan. And I put a little vegetable oil. But you can use. The oil if you prefer. In this case. I used sunflower oil. Let it heat up a little. On high heat. And I'm going to lightly brown the garlic. Browned. I put the pepper. The pepper finger. And the carrot. I'm going to sauté here. Until the carrot is soft. And it's very fast. It gave this slight softness. I already come in with the sauté. And now just sauté here. It's super fast. The cabbage, people. We can't sauté for a long time. Because it withers. It releases a lot of liquid. And it also changes the flavor. So it has to stay on high heat. And sauté very fast. Because the cabbage. We can even consume it raw. So you don't have to sauté a lot. It tastes good when it's very al dente. If you are going to use the tomato. Instead of the pepper. It is at this moment that you are going to put the tomato. Up here. Because the tomato melts very fast. Look, it already gave this slight moussadinha. We can already season. And my seasoning. It is very basic. I like to put just salt. And black pepper. Just that. If you want to put other spices. You can put. A spice that is very tasty. It is to put soy sauce. But today I'm going to do it without soy sauce. The cabbage withers very fast. That's why I always go in first. With the carrot and the peppers. And it's ready. Just that. And look how beautiful it was. Our sautéed cabbage. Very green. If your cabbage is not so green. If you don't have this green leaf. That I showed you. You can put a little chives. Wow, it yielded a lot. Did you see how a simple cabbage. It has this wonderful look. And it's super appetizing. So let's try it. And as I told you. At the beginning of the video. You can make the cabbage. Just with a clove of garlic. You don't need to put all these vegetables. But it is very tasty. Doing so. And this cabbage is a delight. To accompany any meal. Served. What a delight. What a delicious cabbage. This crunch. I love to eat cabbage like this. So the secret is not to sauté. For a long time. And it will be very tasty. And that's it. If you liked this recipe. Subscribe to the channel. And activate the bell. To receive notifications of the next videos. Bye.