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Fried cabbage, tomatoes and carrots in a frying pan

Fried Cabbage with Tomatoes and Carrots

The secret to great fried cabbage is right here! During a fast, fried cabbage is a real lifesaver — you won't put on weight from it. But paired with bread, potatoes, and a bit of fish, it becomes a very filling and wholesome meal. I have loads of recipes for cabbage, but with Lent coming up, let me share the one so many of my friends love. In fact, people who come over often ask right away whether "my cabbage" will be on the table!

natali

Recipe author

Fried cabbage, tomatoes and carrots in a frying pan

Composition / ingredients

Servings:

Cabbage (1 head)

Onion (large)

Tomatoes

Carrots (large)

Vegetable oil

Ground black pepper

Salt

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 1 g

Fats 20 % 2 g

Carbohydrates 70 % 7 g

63 kcal

GI: 100 / 0 / 0

Cooking method

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Today we're just frying cabbage — no fatback, no meat, nothing else. After all, it's fasting season now, and it should be honored properly. So, here's how I usually do it: while the oil heats up in the pot, I first chop the onion and grate the carrots on the coarse side of a grater. Once wisps of smoke start rising from the pot, I add the onion and carrots and let them fry. Meanwhile, I shred the cabbage. When I see the onion and carrots are ready, I add the cabbage (sometimes I crush it a little first, if it's very tough). I like to shred it fine — that way it cooks fast and is a pleasure to eat. I start it over high heat, then once it comes to a simmer I lower the heat and cover the pan. When the cabbage turns soft, I add the tomato. Be sure to season with salt and pepper, and finish with a sprinkle of grated garlic on top — the aroma and flavor are out of this world!