Composition / ingredients
Step-by-step cooking
Step 1:
Ingredients.
Step 2:
White cabbage, namely, all the thick parts of the leaf are finely chopped, and the upper part is put aside for now.
Step 3:
Peel the pepper and cut into rings. Pour boiling water over the tomatoes, and remove the skin from them, and then knead them in a plate with a fork until a homogeneous mass is obtained.
Step 4:
Finely chop the onion, and cut the leek (if we use it) into thin circles and divide into rings. We chop the green part of the leek.
Step 5:
Pour water on the bottom of a thick-walled pan, and throw onions into it,..
Step 6:
...pepper...
Step 7:
...and thick parts of the sheet. Add salt to taste.
Step 8:
Bring to a boil and cook until tender. As soon as the vegetables have become soft, add chopped thin cabbage leaves to them and boil again until they soften. Remove the cabbage from the fire, pour the crumpled tomatoes, add allspice peas, bay leaf and cloves. Mix everything thoroughly and close the lid for 10-15 minutes.
Step 9:
Serve on the table, sprinkled with rings and chopped leek greens, if desired.
Caloric content of the products possible in the composition of the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carnation - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Leek - 33 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
