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Stewed cabbage
1 serving
Cut the fresh cabbage into straws, add the broth, cooking fat, vinegar, passaged tomato puree and simmer almost until tender, stirring periodically. Then combine with sautéed, sliced onions, carrots and simmer until tender. 5 minutes before the end of the stew, add browned flour, salt to taste, sugar, bay leaf, pepper. When you leave, braised cabbage is sprinkled with finely chopped greens
Cut the fresh cabbage into straws, add the broth, cooking fat, vinegar, passaged tomato puree and simmer almost until tender, stirring periodically. Then combine with sautéed, sliced onions, carrots and simmer until tender. 5 minutes before the end of the stew, add browned flour, salt to taste, sugar, bay leaf, pepper. When you leave, braised cabbage is sprinkled with finely chopped greens
white cabbage - 260 g, vinegar 3% - 8 g, fat - 11 g, tomato puree - 21 g, carrots - 10 g, parsley roots - 5 g, onions - 15 g, bay leaves - 0.02 g, pepper - 0.05 g, wheat flour - 3 g, sugar - 8 g
