Mom's stewed cabbage

Description

This recipe borrowed from my mom, since childhood, I love this cabbage... and not just me. In the original mom adds rice, I often cook without it, here it is at your discretion, good work anyway.

Ingredients

Cabbage

1 plug
Pepper

1 piece
Tomato

2 piece
Onion

1 piece
Carrots

1 piece
Minced meat

500 g
Tomato paste

2 Tbsp
Vegetable oil
Salt
The mixture of peppers

Cooking

Shinkuem cabbage thinly, put in a pan (preferably to take the pan more), fill with water about 2/3, cover with a lid and put on medium heat for 20 minutes, if you like more crunchy, and for 30-40 minutes if you like it chewy.

While cooking the cabbage finely chop the onion, three carrots

Lightly fry in vegetable oil, salt

Cut the pepper and add to the onions and carrots.

Next into the pan add the minced meat, cover and fry for 10 minutes, stirring occasionally

Cut tomatoes

Sent in the same pan, cover with a lid and stew for 5 minutes

When the cabbage has been on fire the allotted time, all the contents of the pan to add to it, add the tomato, salt, pepper and mix up If you want to cook with the rice, its already poluotvorenog form (about half Cup) you need too add now