Everyone who found Soviet canteens remembers the taste of stewed cabbage well. Fragrant and moderately sour, it was served as a side dish to meat or cutlets. Cabbage was cooked according to a special recipe with flour and vinegar. I suggest repeating an undeservedly forgotten recipe!
Ingredients
- Cabbage (white) – 1 kg
- Carrots - 2 pieces
- Onion - 2 pieces
- Vegetable oil - 80 ml
- Vinegar - 1 tsp.
- Tomato paste - 50 g
- Allspice - 3 peas
- Flour - 1 tbsp.l.
- Sugar - 1 tsp.
- Ground black pepper - to taste
- Salt - to taste
- Meat broth - 250 ml
Step-by-step cooking recipe
Peel and chop the onion. Grate the carrots on a coarse grater, chop the cabbage into strips.
Heat the oil in a frying pan, add the onion and carrot and fry for 3 minutes.
Transfer the roast to the cauldron, add cabbage, hot broth, allspice and simmer for 40 minutes on low heat.
Add salt, sugar, ground pepper, vinegar and tomato paste mixed with flour. Stir gently and cook for another 10 minutes.
After turning off, insist the cabbage under the lid for 15 minutes.
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