Description
I just love cabbage in almost any form, and the cabbage in this version is one of my favorites :-). This braised cabbage can be used as a filling for pies, or as a garnish, and just to eat also very tasty)). For step by step photos of a number of ingredients less than specified in the recipe, because this time I was preparing the cabbage for stuffing.
Ingredients
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Cabbage
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Beets
2 piece
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Carrots
2 piece
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Onion
2 piece
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Garlic
3 tooth
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Tomato paste
400 g
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Adjika
2 Tbsp
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A bouillon cube
1 piece
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Sugar
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Vegetable oil
Cooking
Prepare the vegetables: cabbage shinkuem, a little crush with your hands (this time I did without cabbage), carrots and boiled beets grate on a coarse grater, cut onion, garlic grind.
Onions and carrots fry in a pan or saucepan with a thick bottom until tender.
To the onions and carrots add fresh and pickled cabbage, and too little fry. Then add about a Cup and a half of water, bring to a boil and add bouillon cube. Cover, low down the heat and simmer until tender cabbage (about an hour).
When the cabbage becomes soft, add to it the beetroot, garlic, tomato paste and adjika. Mix everything. Add sugar and, if necessary, doculive, it is possible even a Bay leaf to put. Simmer for another 8-10 minutes.
Ready! :-) Now, this cabbage can also be filled pies (like I did) or serve as a side dish. Bon appetit! ;-)
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