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Cabbage sauce
6 servings
Pour oil into a large cast-iron saucepan when it boils, put onions in it, then carrots, parsley. Fry a little, stirring, then put fresh cabbage, interfere and close with the lid for 20 minutes. Reduce the fire. After 20 minutes, the sauce should be a light brown color. Then add 2 tbsp. spoons of non-squeezed sour cabbage, spoon of salt, 2 tbsp. spoons of steamed raisins, 1 tsp sugar. When everything boils, stir, let boil and only then intervene the tomato. Such a sauce is suitable for a side dish for any meat and can be prepared for the future for several days.
Pour oil into a large cast-iron saucepan when it boils, put onions in it, then carrots, parsley. Fry a little, stirring, then put fresh cabbage, interfere and close with the lid for 20 minutes. Reduce the fire. After 20 minutes, the sauce should be a light brown color. Then add 2 tbsp. spoons of non-squeezed sour cabbage, spoon of salt, 2 tbsp. spoons of steamed raisins, 1 tsp sugar. When everything boils, stir, let boil and only then intervene the tomato. Such a sauce is suitable for a side dish for any meat and can be prepared for the future for several days.
white cabbage - 400 g, carrots - 2 pcs., parsley greens - 1 pc., salt to taste, sugar to taste, tomato paste - 1 tbsp. spoon, sauerkraut - 2 tbsp. spoons, pepper to taste, onions - 3 pcs., vegetable oil - 200 g, raisins - 2 tbsp. spoons
