My grandma used to make us large pot of red cabbage, and we loved it so much.
Unfortunately we don't have the exact recipe from her and because her memory isn't the same as before, we can only try and recreate the flavors.
I think I've done pretty good and this recipe is a hit at my house.
Ingredients:
2 Tablespoon olive oil
2 medium large carrots
2 Tablespoon olive oil
2 medium large carrots
1 small-medium white/green cabbage
1/2 package tomato paste (= 130 gram )
1 teaspoon salt
1/4 teaspoon turmeric
1 teaspoon paprika
4.5 teaspoons of sweetener or sugar
pinch of black pepper
1/2 package tomato paste (= 130 gram )
1 teaspoon salt
1/4 teaspoon turmeric
1 teaspoon paprika
4.5 teaspoons of sweetener or sugar
pinch of black pepper
Preparation:
Separate cabbage leaves, rinse and cut to stripes.
Peel carrots, rinse and cut to cubes.
Preheat oil in a pot, add cabbage and carrot and cook for 5 minutes, mixing occasionally.
Add tomato paste, salt, turmeric, paprika, sugar and black pepper and mix well.
Lower the heat to medium and cook with a lid, stirring occasionally. Cook for 20 minutes or until it reaches the desired softness,
I didn't add any water, but if you need then add a bit and of course use a pot with non stick bottom.
Separate cabbage leaves, rinse and cut to stripes.
Peel carrots, rinse and cut to cubes.
Preheat oil in a pot, add cabbage and carrot and cook for 5 minutes, mixing occasionally.
Add tomato paste, salt, turmeric, paprika, sugar and black pepper and mix well.
Lower the heat to medium and cook with a lid, stirring occasionally. Cook for 20 minutes or until it reaches the desired softness,
I didn't add any water, but if you need then add a bit and of course use a pot with non stick bottom.
