Stewed Cabbage with Carrots and Tomatoes / Kapusta Zasmażana z Marchewką i Pomidorami
Cabbage stewed in tomatoes an d carrots is a delicious proposition as an addition to dinner. Cabbage stewed in tomatoes tastes even better the next day after reheating, when all the flavors are bitten through.
Servings: 6 servings
Calories: 131kcal
Ingredients
- 1 head medium cabbage (approx. 1 kg)
- 1 medium carrot (approx. 200 g)
- 1 medium onion (approx. 200 g)
- 2 cloves garlic (minced)
- 1 can diced or fresh tomatoes (about 400 g)
- 1-2 cubes vegetable bouillon
- 2 bay leaves
- 3 grains allspice
- 500 ml water
- 1 tsp. tomato paste
- 2 tbsp. lemon juice
- 1 tsp. sugar
- 1 tbsp. all purpose flour
- 1 tbsp. butter
- 3 tbsp. oil
- 1 pinch salt to taste
- 1 pinch pepper to taste
Instructions
- Remove the bad outer leaves from the cabbage. Cut into quarters, and remove the depth.
- Shred the cabbage. Place the shredded cabbage in a pot, add the bay leaf, vegetable bouillon cubes and allspice. Set aside.
- Peel the onion and cut into small cubes .Peel the garlic, chop it finely or press it through the press.
- Peel the carrots and grate it on a large-mesh grater.
- In a frying pan, heat 3 tablespoons of oil and first add the chopped onion and fry until lightly translucent. Then add the garlic and carrots and fry for about 3 minutes over low heat, stirring occasionally (the carrots should soften a bit during this time). Then increase the heat to medium and add the tomatoes to the pan and fry for another 3 minutes, stirring occasionally.
- Place the contents of the pan into a pot with cabbage. Add water, and mix, bring to a boil, then reduce to a low heat and cook for about 30 minutes, until the cabbage and vegetables are tender.
- 5 minutes before the end of cooking, add the tomato paste, lemon juice, salt and ground pepper to taste. Alternatively, you can add a bit more sugar if the tomatoes used were not too sweet.
- Finally add the roux by melting 1 tablespoon of butter in a frying pan, add 1 tablespoon of flour and fry, stirring constantly, until the flour is lightly golden. Then, pour 2 scoops of boiling cabbage soup into a pan with flour and mix thoroughly until a homogeneous consistency. Pour the contents of the pan into a saucepan and mix thoroughly so that there are no lumps. Take the pot off the gas, add chopped dill if desired and mix. Cabbage stewed in tomatoes tastes even better the next day after reheating, when all the flavors are bitten. Serve warm with lunch or as an addition to dinner or just with fresh bread. Enjoy your meal!
Notes
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 131 |
| % Daily Value* | |
| Total Fat 9g | 12% |
| Saturated Fat 2.2g | 11% |
| Cholesterol 5mg | 2% |
| Sodium 46mg | 2% |
| Total Carbohydrate 12.4g | 5% |
| Dietary Fiber 3.9g | 14% |
| Total Sugars 6g | |
| Protein 2.2g | |
| Vitamin D 1mcg | 7% |
| Calcium 65mg | 5% |
| Iron 1mg | 6% |
| Potassium 288mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie per day is used for general nutrition advice. |
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