Young cabbage This is one of my favorite vegetables, this vitamin bomb simply melts in your mouth. When we add carrots, onions and peppers to it, it will be even better. I could eat it all the time.
- 1 head of young cabbage,
- 2 carrots,
- 1 parsley (root),
- 1 onion,
- 1 red pepper,
- 2 tablespoons of butter or margarine,
- 1 bunch of dill,
- Salt and pepper to taste.
Clean the cabbage from top leaves, remove deep and finely chop. Peel the carrots and parsley, then grate on a large grater. Peel the onion and cut into small cubes. Wash the pepper, remove the seed nest and cut into thin strips or cubes.
Melt butter or margarine in a large pot. Add the onion and fry on medium heat to vitrify. Then add grated carrots and parsley, fry for 2-3 minutes, stirring. Add chopped peppers and fry for about 2 minutes.
Add shredded cabbage to a pot with vegetables. Pour about 1/2 cup of water, cover and simmer for about 15 minutes. Season with salt, pepper and (optional) with a little sugar. Cook 10-15 minutes on low heat until the cabbage and vegetables are soft and the flavors combine.
Finally, add chopped dill, mix gently. Serve warm as an addition to meat or as an independent light dish.
Source: NowowoPuje.pl
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