Description
Simple and affordable dish - cabbage stew with eggplant. Hearty, nutritious and delicious. Help yourself.
Ingredients
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Cabbage
500 g
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Eggplant
300 g
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Carrots
1 piece
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Onion
1 piece
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Vegetable oil
4 Tbsp
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Water
200 ml
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Paprika sweet
0.5 tsp
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Salt
-
Black pepper
-
Greens
Cooking
Cabbage cut into fine strips. Put in a casserole or pan, cover with cold water, cover the pan with a lid and simmer on medium heat for 15-17 minutes. During this time the cabbage will be soft enough and the liquid is evaporated.
While the stew cabbage, onions and carrots cut into small cubes and fry in vegetable oil for 5-6 minutes.
Add to the vegetables cleaned and chopped in small cubes the aubergines. Sauté for a further 7-10 minutes, until cooked vegetables.
Add to the pan the onions, carrots and eggplant cabbage. Mix well.
Season the vegetables with salt, pepper and paprika. Warm up all together for another couple of minutes. You're done! Before serving, sprinkle the dish with greens.
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