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

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

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Instructions

1. Peel the onions and carrots, wash and cut into small cubes. Carrots can also be coarsely grated.

   

2. 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.
3. Peel the beets, wash and rub on a coarse grater.
4. Spread the beets with the onions and carrots.
5. Stir and fry everything over low heat for about 7-10 minutes.

   

6. Meanwhile, chop the cabbage into strips.
7. 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).
8. Stir the contents of the pan, cover and simmer over low heat for 20-25 minutes, until the cabbage is ready.

   

9. 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.
10. Cabbage stewed with carrots and beets is ready. If desired, decorate the stewed cabbage with parsley and serve.

Enjoy your meal!