Stewed cabbage with prunes
4 servings
40 minutes
Cabbage stewed with prunes is a vibrant dish of Russian cuisine that combines the tender texture of cabbage with the sweet-smoky flavor of prunes. This combination gives the dish a deep aroma and refined aftertaste. Historically, this recipe was popular in peasant homes where ingredients were used efficiently. The prunes added to the stewed cabbage not only enrich the flavor but also make the dish more nutritious. It is perfect as a side dish for meat or as a standalone vegetarian meal. The slight acidity of tomato paste, the tenderness of carrots, and the spiciness of spices create a harmonious balance of flavors. Serving it hot allows you to enjoy its rich aroma and tenderness, and it becomes even tastier the next day when all ingredients fully reveal their nuances.
1
Wash the cabbage and chop it finely.
- White cabbage: 1 piece
2
Grate the carrot on a coarse grater. Pour vegetable oil into a hot pan and add the chopped cabbage and carrot. Fry for 3-4 minutes.
- Carrot: 1 piece
- Vegetable oil: to taste
- White cabbage: 1 piece
3
Next, place the sliced onion rings in the pan and continue to sauté over medium heat.
- Onion: 1 piece
4
Soak the prunes in boiling water for 10 minutes to soften them, then cut into quarters and place on the cabbage.
- Prunes: 160 g
5
Add salt, sugar, pepper, and tomato paste to taste. Mix everything and simmer on medium heat for another 10-15 minutes.
- Salt: to taste
- Sugar: 1 tablespoon
- Ground black pepper: to taste
- Tomato paste: 2 tablespoons
