The best braised cabbage

Ingredients

• cabbage – 700 g
• onion – 1 pc
• carrot – 1 – 2 pcs
• pepper – 2 pcs
• bay leaf – 1 pc
• salt – 0.5 tsp
• ground pepper – ¼ tsp
• tomato sauce – 4 tbsp
• sugar – 1 tsp
• ground coriander – a pinch
• sunflower oil – 70 g

Method

1. Step 1

   A simple dish, with a few tricks for a brighter flavour.

   
2. Step 2

   Dice the onion and fry in oil until translucent or lightly gold.

   
3. Step 3

   Coarse-grate the carrot and cook with the onion.

   
4. Step 4

   Add cabbage and diced peppers, lower the heat and cover.

   
5. Step 5

   Any white cabbage works. Shred with a knife or grater.

6. Step 6

   It looks a lot at first; steam halves the volume.

7. Step 7

   Stir now and then so it doesn’t catch. After about 20 minutes it should take on a brownish tint; then add the spices. I always add sugar — it makes the cabbage taste better.

   
8. Step 8

   When almost tender, add tomato sauce (shop-bought, purée loosened with water, or homemade juice).

9. Step 9

   Stew another 15 minutes on a low heat until the extra moisture is gone, stirring so the tomato doesn’t catch.

   
10. Step 10

    Off the heat I like a crushed garlic clove and parsley if it is a dish on its own, not a filling for pies or dumplings.

11. Step 11

    Bon appetit!