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Stewed cabbage
1 serving
Cabbage shredded with straws is stewed with the addition of broth, vinegar, fat, pureed tomato, then browned roots and onions, bay leaf, pepper. At the end of stewing one performs seasoning with browned flour diluted with broth, salt and sugar. Vinegar is not added when stewing sauerkraut.
Cabbage shredded with straws is stewed with the addition of broth, vinegar, fat, pureed tomato, then browned roots and onions, bay leaf, pepper. At the end of stewing one performs seasoning with browned flour diluted with broth, salt and sugar. Vinegar is not added when stewing sauerkraut.
white cabbage - 1050 g, or sauerkraut - 900 g, lard - 45 g, carrots - 40 g, onions - 60 g, parsley roots - 20 g, tomato puree - 80 g, vinegar 3% - 30 g, wheat flour - 12 g, sugar - 30 g, pepper - 0.2 g, bay leaf - 0.1 g
