Everything is very simple. The onion slice it into cubes and pripustit until translucent in 3 tbsp. spoons of vegetable oil for 3-4 minutes.

Sauerkraut squeeze from brine and add to the onions. Stir and fry on medium heat with constant stirring until lightly Browning cabbage. On Kale: if ribbons of pickled cabbage you have turned too long, like spaghetti, it is better to a little cabbage to chop with a knife into smaller segments. This will facilitate the mixing cabbage with beets when roasting, and use a cabbage in finished form will be much more convenient.

Boiled beets clean and cut into strips with a thickness of 0.5 cm or grind it on a grater for Korean is up to you. Prunes wash, dry on a paper towel and cut into strips. Prunes I dried in the home oven, with the scent of smoke. If you will find on the market smoked prunes, then immediately I want to warn you: don't add it in too large quantities, the five pieces on this volume of vegetables would be sufficient. The taste and aroma of prunes are very rich and intense, it should not dominate the finished dish, but only slightly to highlight and shade it. If you use regular dried prunes, the taste of the cabbage will be slightly different.

Add prunes and beets to the cabbage, season with salt, sugar, pepper. Mix well the vegetables and simmer under the lid over medium heat for 5-7 minutes, occasionally stirring them.

At the end of quenching add 1 teaspoon of butter and Bay leaf and continue mixing the cabbage and turn the heat off. Leave the cabbage for another five minutes. Remove Bay leaves and serve the dish on the table.

Here it is, our cabbage! Ruby and sweet due to the beets, with a delicate aroma of spices and prunes! Extremely tasty and easily prepared - everything you need for a simple and hearty meal! Help yourself, please! Bon appétit!