Stewed Peking cabbage

Step-by-step cooking

1. Step 1:

   

   How to put out Peking cabbage? Prepare all the products according to the list. For juiciness and brightness of the finished dish, use cherry tomatoes or one large tomato.

2. Step 2:

   

   Peel the onion, carrot and garlic and rinse. Garlic can be excluded from the recipe if desired. Grate the carrots on a coarse grater, pass the garlic through a press or chop with a knife, and cut the onion into quarter rings or smaller.

3. Step 3:

   

   Remove the external damaged leaves from the Peking cabbage. Rinse the pekin and cut into thin strips.

4. Step 4:

   

   Heat vegetable oil in a frying pan with a thick bottom. Send the onion, carrot and garlic to fry. Cook, stirring, over high heat until golden brown.

6. Step 5:

   

   Rinse cherry tomatoes and cut in half. You can pre-peel the tomatoes. Put the cabbage, tomatoes and tomato paste in the pan. Mix everything thoroughly. I added cabbage in parts, constantly stirring.

7. Step 6:

   

   Reduce the heat of the stove to moderate. Cover the pan with a lid and simmer until all the ingredients are ready. After a while, open the lid and check if the cabbage burns. If there is not enough juice from tomatoes, then pour in a little water (I added half a cup of boiling water).

8. Step 7:

   

   After 10-15 minutes, open the lid. Add salt to the dish to taste. At this stage, add your favorite dry spices. I used dry Provencal herbs and a mixture for vegetables. Stir, increase the flame slightly and leave on the stove for another 3-5 minutes. At the end of cooking, add the chopped herbs. Dill, parsley or green young onions are perfect.

9. Step 8:

   

   Before serving, sprinkle the finished cabbage with ground allspice or black pepper.