- Cabbage - 900 Grams
- Onion - 2 pieces
- Tomato dressing - 300 Milliliters
- Bay Leaf - 3 Pieces
- Black pepper powder - 4 Pinch
- Carrots - 300 Grams
- Potatoes - 400 Grams
- Sunflower oil - 50 Milliliters
- Basil dry - 10 Grams
- Salt - 1/2 Teaspoon
Onions cut into large cubes. Fry the onions in a heated frying pan in vegetable oil for 2-3 minutes, until golden. Carrots rub on a large grater. Add the carrots to the onions, fry for 3-4 more minutes. We cut large cabbage. Add the cabbage to the frying pan and fry another 3-4 minutes on high heat. Peeled potatoes cut into large cubes. Add the potatoes to the frying pan and fry for another 3-4 minutes. Then reduce the fire, and add fried tomatoes (tomato dressing), laurel and spices to the frying pan. Stir well, cover with a lid and stew for 45 minutes, stirring occasionally. Ready to remove the stew from the fire, let it brew for 5 minutes under the lid, and then served on the table, sprinkled with fresh herbs.
Servings: 5-7