Another fun way to stew cabbage. Add beets to ordinary stewed cabbage, and it will acquire a pleasant sweetness and a very bright, beautiful color.
Summary
| Cook Time | 1 hour |
| Total Time | 1 hour |
| Course | Soup |
| Servings (Default: 6) |
Ingredients
Ingredients- White cabbage – 500 g
- Beets (small) – 230 g (2 pcs.)
- Carrots – 170 g (1 pc.)
- Onions – 120 g (1 pc.)
- Salt to taste
- Tomato paste – 35 g
- Bay leaf – 2 pcs.
- Allspice peas – 5 pcs.
- Sunflower oil – 30-50 ml
- Parsley (for serving) – 1-2 sprigs
Print Recipe
Pin Recipe Instructions
- Peel the onions and carrots, wash and cut into small cubes. Carrots can also be coarsely grated.
- In a deep frying pan preheated with vegetable oil, fry the onions and carrots for about 5 minutes, until the vegetables are light golden brown.
- Peel the beets, wash and rub on a coarse grater.
- Spread the beets with the onions and carrots.
- Stir and fry everything over low heat for about 7-10 minutes.
- Meanwhile, chop the cabbage into strips.
- Then we send cabbage, tomato paste, bay leaf, allspice and salt to the pan. Pour in 400 ml of water (tomato paste can be immediately diluted in water).
- Stir the contents of the pan, cover and simmer over low heat for 20-25 minutes, until the cabbage is ready.
- If there is still water in the pan, turn up the heat and cook without a lid for about 5 minutes, until the water has completely evaporated. If, on the contrary, the water has evaporated, and the cabbage is not yet ready, then add some hot water to the pan.
- Cabbage stewed with carrots and beets is ready. If desired, decorate the stewed cabbage with parsley and serve.
Enjoy your meal!
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