Stewed Cabbage with Sour Cream-Tomato Dressing
by Editorial Staff
I propose to make stewed cabbage more interesting, tastier, and more satisfying by adding sour cream-tomato dressing. This cabbage has a bright, rich and at the same time delicate creamy taste. And dried cumin and fresh dill will make it more aromatic.
Ingredients
- White cabbage – 550 g
- Carrots – 120 g (1 pc.)
- Sour cream (fat) – 80 g
- Tomato paste – 30 g
- Salt – 0.5 teaspoon (to taste)
- Sugar – 10 g (2 teaspoon or to taste)
- Dried cumin – 1 teaspoon
- Allspice peas – 5 pcs.
- Ground black pepper – 1 pinch (to taste)
- Fresh dill – 15-20 g (5-6 branches)
- Vegetable oil – 30 ml (2 tablespoons)
- Water – 300 ml
Directions
- Peel the carrots, rinse and rub on a coarse grater.
- In a deep frying pan, heat the vegetable oil, spread the carrots, and fry for about 5 minutes, until light golden brown.
- Cut the cabbage into medium square pieces.
- We spread the cabbage to the carrots.
- Stir and fry the cabbage and carrots over medium heat (stirring constantly so as not to burn) for 5-7 minutes, until the volume is approximately 2 times smaller.
- After that add salt, sugar, caraway seeds, and allspice to the cabbage. We also add 300 ml of water.
- Cover the pan with a lid and simmer the contents over low heat for 30-40 minutes, until the cabbage is fully cooked. If there is still liquid left at the end of cooking, open the lid, increase the heat and cook for 3-4 minutes until the liquid evaporates.
- We wash the dill, shake it, grind it and add it to the cabbage. A little dill can be left to decorate the finished dish.
- Combine sour cream with tomato paste.
- Stir the dressing until smooth.
- Add the resulting dressing to the cabbage. Add black ground pepper there.
- Mix everything and add salt, if necessary. Stir the contents of the pan and heat it without a lid over low heat for 3-4 minutes. It is not necessary to boil strongly so that the sour cream does not curl.
- Stewed cabbage with sour cream-tomato dressing is ready. Sprinkle the remaining dill on top of the dish. Such cabbage is tasty both warm and cold.
Enjoy your meal!
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