Description
Looking at the recipes on the website and in other sources, still dare to put their vision of this dish. In my opinion, braised cabbage, offered by colleagues, boiled rather than steamed. I may be wrong, but still offer cabbage, stewed in its own juice.
Ingredients
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Cabbage
0.5 plug
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Pumpkin
200 g
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Carrots
1 piece
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Onion
2 piece
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Oregano
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Marjoram
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Basil
-
Rosemary
-
Savory
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Salt
-
Black pepper
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Paprika sweet
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Allspice
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Vinegar
1 Tbsp
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Tomato
4 piece
Cooking
Shinkuem cabbage.
On a coarse grater grate the pumpkin and carrots. Add to cabbage, stir and press so that the cabbage was soggy. Add the allspice, vinegar, and stir. Set aside for 2-3 hours.
Shinkuem onions and fry on a heated with oil pan. Add spices. Stir. Once the onions become transparent, put the prepared cabbage. Fry on strong fire.
Tomatoes pour over boiling water, remove the skins and puree them in a blender. Pour the resulting mass of cabbage. Stir. Reduce the heat, cover and simmer until tender. Add salt and pepper accordingly for taste.
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