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Stewed cabbage
1 serving
Finely shred the cleaned heads of white cabbage with straws, fold into a cauldron or saucepan, pour in some broth, add vinegar, tomato, oil, sautéed onions and carrots, shredded with straws, peppers, bay leaf. Close the pan with a lid and simmer the cabbage until tender, first with strong heating, and then reducing it. Season with salt, browned flour, sugar and warm up. Serve in a lamb, sprinkling with herbs. Stewed cabbage can be used as a side dish.
Finely shred the cleaned heads of white cabbage with straws, fold into a cauldron or saucepan, pour in some broth, add vinegar, tomato, oil, sautéed onions and carrots, shredded with straws, peppers, bay leaf. Close the pan with a lid and simmer the cabbage until tender, first with strong heating, and then reducing it. Season with salt, browned flour, sugar and warm up. Serve in a lamb, sprinkling with herbs. Stewed cabbage can be used as a side dish.
white cabbage - 285 g, or sauerkraut - 250 g, fat - 8 g, or speck (spig, stove) - 10 g, carrots - 5 g, onions - 10 g, tomato paste - 15 g, vinegar - 8 g, flour - 5 g, sugar - 8 g, meat broth - 100 g, black peas - 0.05 g, bay leaves - 0.02 g
