Composition / ingredients
Cooking method
We will start cooking with the preparation of vegetables that need to be washed, dried a little. Peel the carrots, onions and garlic. Chop the cabbage, grate the carrots on a coarse grater, the onion will be best in this dish cut into half rings. Pass the garlic through a press.
Preheat a frying pan with vegetable oil, put the onion in it and fry it for a couple of minutes. Then add the carrots and fry them together with the onion for a few minutes. In the process, do not forget to stir the vegetables from time to time. Now you can add chopped cabbage. Fry everything together for 7 minutes on medium heat.
Add salt and ground black pepper, then pour in water. Stir and cover the pan with a lid, bring to a boil, then reduce the heat to a minimum. Young cabbage is cooked very quickly, so it will be enough to put it out for 3-4 minutes. At this time, chop finely pre-washed dill.
Put garlic in a frying pan, simmer for 1-2 minutes. The dish is ready - serve it to the table hot, garnished with dill.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Young cabbage - 27 kcal/100g
