Stewed Cabbage
4 servings
40 minutes
Stewed white cabbage is good on its own. But if you supply it with all the ingredients prescribed in the recipe, and also give it strength with wheat flour, you will get both an excellent bright side dish for red meat, and a self-sufficient snack, hot or cold.
1
Slice the onion into thin strips and chop the cabbage.
- Onion: 1 piece
- White cabbage: 500 g
2
In a thick-walled pot, heat half of the oil and sauté the onion until golden.
- Vegetable oil: 60 ml
- Onion: 1 piece
3
Add coriander and cumin, sauté for 30 seconds.
- Ground cumin: 0.5 teaspoon
- Ground coriander: 0.5 teaspoon
4
Put cabbage in a pot, cover with a lid, and simmer for 20 minutes.
- White cabbage: 500 g
5
Add tomato puree, vinegar, sugar, season with salt and pepper to taste, cover with a lid, and simmer for another 10 minutes.
- Tomato paste: 1 tablespoon
- Vinegar: 0.5 tablespoon
- Sugar: 0.5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
6
In a small saucepan, heat the remaining oil and sauté the flour for one minute.
- Vegetable oil: 60 ml
- Wheat flour: 0.5 tablespoon
7
When the cabbage is ready, add the flour fried in oil, mix, and boil.
- Wheat flour: 0.5 tablespoon
