Fried Cabbage with Tomatoes and Garlic
An original recipe for cabbage lovers — surprise your guests! Pan-fried vegetables have their own unique flavor; they don't turn to mush, and they hold their shape and color. I've had cabbage both braised and fried with egg, but this time I was in the mood for it fried with tomatoes and garlic in a skillet. So I made it for dinner and had no regrets — I loved it!
Cooking method
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Step 1:
The ingredients.
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Step 2:
Shred the cabbage and start frying it in vegetable oil, covered.
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Step 3:
Be sure to stir and turn it as it cooks. Don't forget to season with salt, pepper, and any spices you like — I love khmeli-suneli (a Georgian herb blend).
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Step 4:
After about 15 minutes, add the finely grated carrots.
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Step 5:
Keep frying the cabbage, now uncovered. After about 10 minutes, add the chopped onion, followed by the tomatoes — I grated mine into a purée.
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Step 6:
Fry all the vegetables together until tender, then stir in the finely chopped garlic. Enjoy!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Table salt - 0 kcal/100g
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