Cabbage "Nut"

Description

Offer to diversify Your Lenten table (and not only vegetable) an interesting dish of cabbage. This cabbage can be fed with rice on the second, or as a separate dish for a light dinner.

Ingredients

Cabbage

1/2 вилок
Peanuts

1 стак.
Puree tomato

1/2 стак.
Tomato paste

1 ст. л.
Onion

1/2 шт
Garlic

3 зуб.
Greens
Soy sauce

5 ст. л.
Vegetable oil

2 ст. л.
Ginger

1 ч. л.
Spices
Water
Fish

300 г

Cooking

Main products (forgot the peanuts). Cabbage it turns a lot, for a small family enough to take half of the ingredients.

Cabbage chop not too finely. Boil in salted water until tender. Drain in a colander.

While cooking cabbage, peanuts, cover with water, put on fire, cook for 15 minutes after boiling. Boiled peanuts are folded in the bowl of a blender, add water slightly above the peanuts and thoroughly crushed. To not overload the blender, grind peanuts with few interruptions (you can add a little more water).

Should get a thick, homogeneous, without crumbs, pasta. In the photo I have a paste of two cups of peanuts, because half of it is designed for another dish. Chop the onion and garlic, piece of ginger to grate, and even better to mash these in a mortar to a pulp, a bunch of various greens finely chopped.

In a saucepan with a thick bottom or skillet heat the rust. oil, fry onion and garlic 2 minutes, add tomato puree and tomato paste, ginger. Cook, stirring, 5 minutes.

Pour the soy sauce and peanut butter, mix well. Watch the nuts when heated will start to "spit". Cover, cook 3 minutes. Open the pan, pre-reducing the heat to the lowest setting (is that nuts do not "spat"))), stir, close lid, increase the heat, cook for 3 more minutes.

Add the greens, cabbage, season with spices, mix well. If you cook cabbage for nepolnogo of the table, well add smoked fish (pre-in pieces) or other meats, which will give the dish an extra taste. Simmer on medium heat for 5-10 minutes, covered and stirring occasionally. If cabbage will be served with rice, you can add a little water, focusing on the density of the sauce.

Comments and reviews

Leave a comment or a recipe review