Braised Green Cabbage

12 ingredients
1 steps

Ingredients

  • 0.5 medium head of green cabbage
  • 2 potatoes
  • 1 large onion
  • 1 carrot
  • 1.5 - 2 tablespoons tomato paste
  • 2-3 cloves of garlic
  • 0.5 tbsp sugar
  • fresh herbs: parsley, dill
  • sunflower oil (or any vegetable oil)
  • 1.5 tbsp butter
  • salt, black pepper, red pepper
  • Optional: 2-3 tomatoes, paprika (2-4 teaspoons), oregano (1-2 tsp)

Directions

  1. 1
    {"0":"Cut potatoes into medium cubes. Throw in a pan with a small amount of heated sunflower oil, throw in a little salt and black pepper, and fry until golden (but not quite ready!). Remove potatoes onto a plate. In the same pan (if necessary, add more sunflower oil) put chopped onions. As they become transparent add sugar, then in two minutes add chopped carrots.","2":"Fry slightly, then add tomato paste (and tomatoes at the same time), keep frying it all. Then add the shredded cabbage and stir. When cabbage settles a little in the frying pan add potatoes, cover and turn up the heat to almost maximum. At this stage it is necessary to stir constantly to avoid burning.","4":"When the cabbage is ready (it has to still be a little crunchy, but already cooked) - add salt, pepper and red (cayenne) pepper for spice. I usually also add oregano and paprika at this stage. Thoroughly mix and add finely chopped garlic and chopped herbs. Hold for another 3-5 minutes on medium heat, then remove from element, add butter, cover, and leave for 5-10 minutes under the lid (but it can be eaten if you can't wait any longer) Cabbage should not be mushy, it should be crunchy and a little hard.","6":"As a non-vegetarian variation I add Mortadella cut in small cubes. It tastes better if fried separately and added later, just like potatoes.","8":"If the dish turned out too sweet you can add a little lemon juice or sumac."}

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