Description
I don't love the braised cabbage : ( for the reason that it is soft falling apart. I love cabbage in any form, but I had to figure out how to do a soft cabbage. Cabbage becomes soft due to the long stewing, usually in liquid. My recipe cabbage it turns out al dente - crunchy. I cook it without adding liquids or other moisture-containing ingredients and it is very short, so I call it "Fried cabbage" - it really is fried, not stewed. I reviewed many recipes for braised cabbage (fried I have not found) and not found exactly this, so I decided to share. May be someone else faced with the fact that people don't like rasparennouu cabbage and they will be useful to my recipe.
Ingredients
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Cabbage
600 g
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Mushrooms
400 g
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Tomato paste
170 g
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Onion
1 piece
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Peppers red hot chilli
1.5 tsp
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Salt
2 tsp
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Sugar
2 Tbsp
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Black pepper
1 tsp
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Olive oil
4 Tbsp
Cooking
Shinkuem cabbage
Mushrooms cut. Large 6, medium 4, those that are smaller in half
Cut the onion into cubes of about 5 mm
Begin to sauté onions with chilli in olive oil
Add the tomato
Warmed up the tomato paste before staining oil, stirring often
Add the cabbage, stir and let stew under the lid for 5 minutes on medium heat
Add the mushrooms and tormented under the lid for another 5 minutes
Remove the lid, sprinkle with salt and pepper. Try and add the sugar (taste should be sweet and sour - acid gives tomato paste) and Fry until desired tenderness of cabbage (another 5 minutes).
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