I cook cabbage stew very often. Firstly, because it's delicious, and secondly, I try to cook according to a new recipe every time. Today I offer you a variant with Bulgarian pepper and fresh tomatoes.
Ingredients
Step-by-step cooking recipe
Chop the cabbage, sprinkle with salt and lightly mash with your hands.
Peel and slice onion and bell pepper. Grate the carrots on a coarse grater, chop the tomatoes.
Heat the oil in a cauldron, add the onion and fry until golden brown.
Add the bell pepper, carrots and continue cooking for another 5-7 minutes.
Add cabbage, tomatoes, bay leaf and allspice. Simmer for 20 minutes under a lid over low heat.
Pour in hot water and cook for another 10 minutes.
Add salt, ground black pepper and turn off. When serving, add a sprig of fresh dill.
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