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Cabbage pumpkin carrot onion stewed with tomatoes in a frying pan

Skillet-Braised Cabbage with Pumpkin, Carrot, Onion, and Tomatoes

Think this dish is an acquired taste? Think again — everyone loves it! It comes from Ukrainian cooking: cabbage braised in its own juices, and the pumpkin makes it a sure hit with the whole family.

Olga

Recipe author

Cabbage pumpkin carrot onion stewed with tomatoes in a frying pan

Composition / ingredients

Servings:

Pumpkin

200

Green cabbage (head)

0.5

Onions

Carrot (large)

Oregano (dried)

Basil (dried)

Marjoram (dried)

Rosemary (dried)

Salt

Paprika (sweet)

Ground black pepper

Vinegar

Allspice (whole berries)

Tomatoes

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 1 g

Fats 0 % 0 g

Carbohydrates 88 % 7 g

29 kcal

GI: 86 / 0 / 14

Cooking method

Step 1:

You'll need: half a head of cabbage, 200 g pumpkin, 2 onions, 1 carrot, tomatoes (I used 400 g frozen), and spices to taste.
Step 2:

First, shred the cabbage.
Step 3:

Grate the pumpkin on the coarse side of a grater.
Step 4:

Grate the carrot.
Step 5:

Add all of this to the cabbage, mix well, and squeeze so the cabbage releases its juices. Sprinkle with allspice, drizzle in a little vinegar, and stir. Let it sit for about 3 hours.
Step 6:

Chop the onion.
Step 7:

Sauté it in a hot skillet (don't forget to add a little butter). Sprinkle with spices and stir well.
Step 8:

Once the onion turns translucent, add it to the prepared cabbage. Then sauté everything together over fairly high heat.
Step 9:

Peel and chop the tomatoes.
Step 10:

Add the tomatoes to the cabbage and stir. Now reduce the heat, cover, and simmer until tender.
Step 11:

At the end, season with salt and pepper to taste. You can skip the pepper entirely if you don't care for spicy food, though it gives the cabbage a really interesting flavor. Sprinkle with fresh herbs.