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Lean Stewed Cabbage with Bell Pepper and Tomatoes

A light take on a beloved classic — tasty and simple! This stewed cabbage comes together quickly, yet turns out wonderfully flavorful.

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Lean cabbage stewed with bell peppers and tomatoes
Lean cabbage stewed with bell peppers and tomatoes Lean cabbage stewed with bell peppers and tomatoes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 % 1 g
Fats 59 % 10 g
Carbohydrates 35 % 6 g
124 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

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  • Shred the cabbage thinly. Cut the bell pepper into strips; peel the tomato and cut it into cubes (I used frozen tomato slices). Cut the onion into half-rings and sauté it in the sunflower oil until translucent. Add the bell pepper, stir, and fry for 1 minute. Add the tomato, stir, and simmer the vegetables for about 5 minutes, stirring constantly. Now add the cabbage, drizzle a couple of tablespoons of olive oil over the top (I used regular olive oil), add the wine vinegar, and season with salt, pepper, and paprika. Stir everything together well and cook over medium heat for 10–15 minutes, stirring constantly. Right at the end, stir in the fresh chopped dill.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Green cabbage - 46  kcal/100g
  • Fresh frozen green cabbage in a package - 45  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Dill greens - 38  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Paprika - 289  kcal/100g
  • White wine vinegar - 14  kcal/100g

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