My grandma's red cabbage

[con delight]

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

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

 

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.

Edited February 8, 2016 by con delight
Totally forgot to main ingredient of this dish (log)

[Deryn]

That looks and sounds delicious, con delight. If you are passing the recipe around though to any novice cooks, while you did mention cabbage in the procedure portion, you may want to add the kind (red I presume) and quantity to the ingredients list.

[gfweb]

Looking at it, it doesn't look like red cabbage.Looks like green cabbage with tomato sauce. Is it really red cabbage?

[Alex]

30 minutes ago, gfweb said:

Looking at it, it doesn't look like red cabbage.Looks like green cabbage with tomato sauce. Is it really red cabbage?

 

I agree. Looks like green cabbage color-enhanced by tomato paste, paprika, and turmeric.

[Deryn]

I agree as well. I said 'red I presume' just because the title and intro says it is red - but it does look green.

[liuzhou]

I'm sure it's a regular green cabbage in a red/yellow sauce. I've never seen red cabbage look like that.

[Jaymes]

I'd like to know what that is right next to the cabbage.

[gfweb]

43 minutes ago, Jaymes said:

I'd like to know what that is right next to the cabbage.

 

The corner of it looks salmon-y.

[Jaymes]

3 minutes ago, gfweb said:

 

The corner of it looks salmon-y.

 

I also thought it looked sorta fishy.  But hard to tell, no?

[Deryn]

Looks like fish to me. Perhaps they were running out of red dye to feed what looks like an east coast-type 'farmed' salmon. It is a bit pale even for the salmon around here but I don't know the salmon in con delight's part of the world. I doubt it is arctic char or trout but I could be wrong - looks a bit thick for those. Smoked cod and haddock around here has that colour exterior but the interior is not pink. I hope he comes back to tell us more soon.

Edited February 8, 2016 by Deryn (log)

[con delight]

19 hours ago, Deryn said:

That looks and sounds delicious, con delight. If you are passing the recipe around though to any novice cooks, while you did mention cabbage in the procedure portion, you may want to add the kind (red I presume) and quantity to the ingredients list.

Okay, thanks for the note and it is actually a white/green cabbage.

Edited February 8, 2016 by con delight (log)

[con delight]

You were right, it is Salmon. I didn't upload the recipe for the salmon, because I didn't have exact quantities.

And I'm from Israel, and in Israel they usually bring the Norwegian salmon. Usually the fresh salmon in here is red, but if I buy the frozen salmon it is pinker and paler.

Edited February 8, 2016 by con delight (log)