- cabbage - 1 piece (medium)
- onion - 2 pieces
- carrots - 1-2 pieces
- salt, pepper - 1 To taste
- spices - 1 To taste (your favorite)
- tomato paste - 180-200 Grams
- vegetable oil - 7-8 Art. spoons
1. Collect all the components. Cut cabbage and mash. Wash the carrots and carrots. Cabbage is not very small. Cut the onions into half rings. 2. To facilitate subsequent mixing, add the products in a frying pan in layers. Each layer of a little salt and lightly watered with tomato paste. 3. Put the frying pan on medium heat, pour over the vegetable oil, cover the cabbage with a lid and fry for 10 minutes. Now add the spices, mix the cabbage, try the salt and add salt if necessary. The mass must be uniformly red! Now reduces the fire to a small and stewed cabbage until ready for another 15 minutes. Stir. It is important that the product is not burned! 4. As soon as the cabbage becomes soft (but not falling apart!) And all moisture evaporates, the dish is ready. It is excellent to serve with buckwheat porridge in the Post. Cabbage will be a great side dish for meat or cutlets.
Servings: 6-8