Stewed cauliflower and Chinese cabbage with sweet pepper and tomato
6 servings
60 minutes
Braised cauliflower and Beijing cabbage with sweet pepper and tomato is a bright, aromatic dish that harmoniously combines the tenderness of cabbage, the sweetness of pepper, and the juiciness of tomatoes. This recipe has roots in European cuisine, where vegetable dishes are valued for their simplicity and rich flavor. Cauliflower adds a light nutty note while Beijing cabbage gives the dish airiness and softness. The vegetables sautéed with onions release their aroma and become juicy, while added spices enhance the natural flavor nuances. The dish is perfect as a light dinner on its own or as a side to meat and fish. It can be served with greens, garnished with fresh herbs for added freshness and zest.
1
Prepare the products.
2
Turn the cauliflower upside down with the florets in a bowl and cut out the core.
- Cauliflower: 1 head
3
Then cut it.
- Cauliflower: 1 head
4
Chop the Chinese cabbage.
- Napa cabbage (pak choi type): 1 head
5
Set aside the chopped cabbage.
6
Clean and dice the onion.
- Onion: 1 head
7
Clean the pepper.
- Sweet pepper (capsicum): 1 piece
8
Cut it into cubes.
- Sweet pepper (capsicum): 1 piece
9
Pour vegetable oil into the pan.
- Vegetable oil: 100 ml
10
Fry the chopped onion and pepper until half-cooked.
- Onion: 1 head
- Sweet pepper (capsicum): 1 piece
11
Then add the cauliflower.
- Cauliflower: 1 head
12
Salt and cook everything together under the lid until the cabbage is half cooked.
- Salt: 1 teaspoon
13
Cut the tomato into cubes.
- Tomatoes: 1 piece
14
Add Beijing cabbage and tomato to the pan.
- Napa cabbage (pak choi type): 1 head
- Tomatoes: 1 piece
15
Add spices and mix.
- Vegetable seasoning: 1 teaspoon
16
Cook everything together until the vegetables are fully cooked.
17
Serve as a side dish, portioned out.