Main Page
Second course
Stewed cabbage with potatoes and carrots

Stewed Cabbage with Potatoes and Carrots

This cabbage is great both as a side and as a main. The simpler the food, the better it is for you. I love making it because it doesn't take much time. I'm especially fond of stewed cabbage with potatoes — it's quick to make and perfect for anyone who's fasting. You can, of course, make it with meat, too; that's up to your taste.

Tatiana

Recipe author

Stewed cabbage with potatoes and carrots

Composition / ingredients

Servings:

Cabbage

Potatoes

Carrots

Onion

Sunflower oil

Tomato paste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 8 % 1 g

Carbohydrates 85 % 11 g

61 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:

Here's how I make it. Take the cabbage, shred it finely, and grate a carrot into it on the coarse side of a grater. Sauté some finely chopped onion, then add the vegetables. You can add tomato paste, though I usually leave it out. Once they've cooked down in volume, transfer everything to the pot you'll be stewing in. Next, finely dice the potatoes and add them to the cabbage. Add a little water and put it in the oven for about half an hour. You can make the same dish with sauerkraut — the method is exactly the same. You can sauté the sauerkraut first or not; if you don't, add a little butter to the pot so the dish isn't too lean. And in that case, naturally, skip the tomato paste.