About two weeks ago I shared a cabbage recipe, where I explained how to cook it in a simple and easy way. And I noticed many of you liked it. So when I was making for dinner I told myself, why not share it with you.
It is not my first time cooking cabbage this way, but this one was very delicious. To this feel free to add any protein of your choice, such as legumes, soya chunks or mince. Sausages or anything your heart desires. If add legumes make sure to boil them separate.
I love cooking vegetables because they don’t take much time to cook. You don’t have to overcook your veggies. The process of overcoming destroys the vitamins and minerals. 5 to 10 is enough.
By the way, don’t throw away the dark green leaves of your cabbage, they contain more nutrients that light green. Any dark green vegetable is very good.
I hope that you enjoy this recipe.
INGREDIENTS
1 head of a small cabbage, chopped
2 medium frest tomatoes, chopped
1 small green pepper, chopped
1 tsp of salt
1 tablespoon of tomato paste
2 medium onions, chopped
2 small carrots, sliced
1 cup of water
1 tsp of paprika
1 tsp of oregano
1 tsp of coriander powder
1 tsp of cumin powder
2 bay leaves
In a pan over medium high heat, add chopped cabbage, add about 2 tablespoons of water and cook stirring frequently for 3 minutes. The cabbage will start realising it’s water by this time. Just be careful not to overcook it.
Now remove cabbage from the pan and put aside. In the same pan add chopped onion, carrot, fresh tomatoes, bay leaves and tomato paste. Cook for 3 minutes, or until tomatoes start to release it’s juice.
Now stir in the rest of ingredients, the remaining water and cabbage. Cook for 2 more minutes until everything is we mixed.
If the quantity of your cabbage is less than mine, then use less water.
Remove your cabbage from the heat and serve with anything your heart desires.
