Summary

Ingredients

• 500 g white cabbae, (white cabbae)
• 1 medium onion (s)
• 2 medium tomato (s)
• 2 tablespoon tomato paste
• 1 dash rapeseed oil
• 100 ml vegetable stock, or more
• 1 teaspoon basil, dried
• 1 pinch (s) pepper
• 1 pinch (s) cayenne pepper
• 2 pinches thyme, (quendel)
• 1 pinch (s) salt

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Instructions

1. Slice or cut the white cabbage into fine strips. Chop the onion into small cubes. Peel the tomatoes and cut into small cubes.
2. Heat the oil in a large pan or saucepan and sweat the onion in it. Pour in all the cabbage, cover with a lid and cook until translucent. Roasted aromas can arise, but it must not burn. Stir again and again and then put the lid on.
3. Add the tomatoes, tomato paste and stock and stir well. Reduce the heat and add the spices to taste. If necessary, add water or broth. Let cook until the desired firmness is reached. Salt as needed and serve.