Description
A simple and quick recipe. Very good as a standalone dish, or as stuffing.
Ingredients
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Cabbage
500 g
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Onion
200 g
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Carrots
200 g
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Tomato paste
1 Tbsp
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Sunflower oil
70 ml
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Dill
1 tsp
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Black pepper
1 tsp
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Bay leaf
1 piece
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Salt
-
Sugar
Cooking
Onion cut into small dice. Fry in the butter with the sugar until transparent.
Carrots grate on a coarse grater. Add to the onions, stir, simmer 1-2 min.
Shred the cabbage, add to pan, prisolit. Simmer, stirring occasionally, until transparent.
To release part of the pan, pushing vegetables to the side. Add the oil, tomato paste, fry it, stirring occasionally.
Dilute the paste into liquid puree, adding water to the pan. Mix with vegetables. Simmer until almost cooked cabbage.
Remove from heat, add spices to taste. I use fennel seeds and spices solid was crushed in a mortar before use.
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