Savory Stewed Cabbage with Carrots and Onions

Elementary, appetizing, fast, for every day! Stewed cabbage with carrots and onions is a prime example of a “cheap and tasty” dish. It couldn’t be easier to do, and the result exceeds all expectations. Suitable for post.
cook time: 1h 20 min
Lucas Halstead
Savory Stewed Cabbage with Carrots and Onions

Nutrition Facts (per serving)

64
Calories
4g
Fat
6g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Onion 70 g
Salt to taste
Sugar 1 tsp
Lemon juice 1 tbsp
Water 1 cup
Bay leaf (Small) 1 pc
Tomato paste 1 tbsp
Carrot 200 g
Vegetable oil 2 tbsp
Cabbage 500 g
Herbal mixture to taste

Recipe instructions

Step 1

Step 1
How to make stewed cabbage with carrots and onions? Remove the top few leaves from a head of white cabbage. As a rule, they are wilted and not very edible. Chop the vegetable into thin long strips. Heat a frying pan over high heat and add sunflower oil. Heat the oil and place the cabbage in the pan.

Step 2

Step 2
Wash the carrots, peel and chop into strips. Instead, you can grate the carrots on a coarse grater.

Step 3

Step 3
Add 5 carrots to the pan. Pour in a glass of boiling water or hot water. Be careful not to get burned, because the boiling water will immediately begin to actively evaporate. It is better not to use cold water here.

Step 4

Step 4
Peel the onion and cut into thin half rings. Transfer the onions to the pan. Add bay leaf and sprinkle with dried herbs to taste. Add a tablespoon of tomato paste. Stir and simmer under a closed lid for twenty minutes over low heat.

Step 5

Step 5
Add lemon juice to the pan. It is better to squeeze the juice through a strainer to prevent lemon seeds from getting into the dish.

Step 6

Step 6
The last step in preparing this dish is adding granulated sugar. Mix the dish thoroughly and simmer over low heat for forty minutes.

Additional rubrics

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