Spicy Stewed Cabbage with Tomato Paste

Inexpensive, simple, spicy and spicy for dinner! Cabbage stewed in a frying pan with tomato paste can be a side dish or an independent dish. Adding tomato paste makes the taste bright and rich. The dish will perfectly diversify your daily menu, especially the Lenten one.
cook time: 40 min
Chloe Benton
Spicy Stewed Cabbage with Tomato Paste

Nutrition Facts (per serving)

67
Calories
5g
Fat
8g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Bay leaf 2 pc
Tomato paste 4 tbsp
White cabbage 1 kg
Vegetable oil 3 tbsp

Recipe instructions

Step 1

Step 1
How to stew cabbage in a frying pan with tomato paste? Prepare your food. The weight of cabbage is indicated after cutting, without the stalk. Take a large onion. Vegetable oil — odorless.

Step 2

Step 2
Peel the onion and cut into small cubes. To avoid irritating the mucous membranes of your eyes when cutting onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a slice of lemon before cutting.

Step 3

Step 3
Remove the top leaves of the cabbage, cut out the stalk, and rinse under cool water. Chop the cabbage into thin strips.

Step 4

Step 4
Heat a frying pan over medium heat, pour vegetable oil into it for frying. Place the onion in the pan. Fry it, stirring, until translucent, for several minutes.

Step 5

Step 5
Place half the cabbage in the pan, salt it and stir. Place the remaining portion, also add salt, pepper, and bay leaf. Stir.

Step 6

Step 6
Turn the heat to low and cover the pan with a lid. Simmer the cabbage for 20-30 minutes, depending on the quantity and variety. Stir it every five minutes to prevent it from burning.

Step 7

Step 7
When the cabbage becomes soft, add tomato paste. Stir, cover again and leave to simmer for 5 minutes.

Step 8

Step 8
Then stir the contents of the pan again and leave to simmer for another 5 minutes. Then turn off the fire.

Step 9

Step 9
Serve the cabbage to the table, sprinkled with herbs. Bon appetit!

Additional rubrics

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