6.8.11

sauteed cabbage

This one also makes for an awesome vegetarian meal, as an accompaniment to mashed, baked, roasted or boiled potato, or as a side dish to a variety of meats such as steaks, pork chops and even chicken.

But I like to serve it as a part of a Middle Eastern Feast because it adds an extra level of fresh flavour to the whole meal.

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Ingredients

1 small head of white cabbage
2 shallots
2 carrots
100 ml passata
3 bay leaves
salt and pepper to taste
2 tbsp olive oil
1 organic vegetable stock cube
water as needed

Preparation

Remove the core from the cabbage, cut it into quarters and then slice thickly. Peel the carrots and slice them into thin slices. Peel and finely chop the shallots.

Sautee the onions until translucent, then add carrots, cabbage, passata, stock cube, bay leaves and salt and pepper. Add about 1/2 cup of water.
Sautee on high heat, checking and stirring every 5 minutes or so. Make sure it doesn't get dry; it must not burn, rather, the cabbage should wilt with time.
It is finished when all the cabbage is soft and wilted and there is not too much liquid left, but the whole dish is still very moist and juicy.
Taste to see if you want to add any more salt and pepper, and serve at room temperature.

Bon appétit!

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