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.
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.
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