Braised Cabbage with Bell Pepper and Tomato
A wonderful everyday vegetable dish — light and delicious! Give it a go! Here's another recipe for meatless or vegetarian cooking: cabbage with bell pepper. You can serve this warm "salad" as a side for meat dishes, or stir in pieces of cooked chicken or sausage while it cooks. It all comes down to your imagination — think of this recipe as a base to build on.
Cooking method
-
Step 1:
The ingredients.
-
Step 2:
Finely shred the thick, sturdy parts of the cabbage leaves, and set the thinner, leafier upper parts aside for now.
-
Step 3:
Seed the peppers and slice them into rings. Pour boiling water over the tomatoes, peel off the skins, then mash them in a bowl with a fork until smooth.
-
Step 4:
Finely chop the onion. If you're using leek, slice it into thin rounds and separate them into rings; shred the green part.
-
Step 5:
Pour the water into the bottom of a heavy-bottomed pot and add the onion,...
-
Step 6:
...the pepper...
-
Step 7:
...and the thick parts of the cabbage. Season with salt to taste.
-
Step 8:
Bring to a boil and cook until tender. As soon as the vegetables have softened, add the finely shredded thin cabbage leaves and cook a bit longer, until they soften too. Take the cabbage off the heat, pour the mashed tomatoes over it, and add allspice peppercorns, bay leaf, and cloves. Stir everything thoroughly and cover for 10–15 minutes.
-
Step 9:
Serve, sprinkled with leek rings and chopped greens if you like.
Caloric content of the products possible in the composition of the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Cloves - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Leek - 33 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
