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Stewed cabbage with prunes

Капуста тушкована з чорносливом


1 hour


3-4 servings



You can stew cabbage adding just main vegetables, water, and oil. But you can also vary the taste by adding mushrooms, prunes, meat, tomatoes, and more spices. 


I offer you to cook the cabbage on a pan, in this way the liquid will evaporate sooner, and the cabbage will not have watery taste even when cold. 


Капуста тушкована з чорносливом


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Method of cooking

Clean the cabbage from its upper leaves, wash it, cut into 4 pieces, and chop.

Grate the carrot, cut the onion into cubes.

Put the cabbage on a preheated pan with olive oil. If necessary, add 50 gr of water.

As soon as the cabbage releases juice, add carrots and onions. Simmer with the lid open for about 20 minutes, stirring occasionally.

Add salt, pepper, tomatoes, oregano, bay leaf, and chopped prunes.

Mix everything and stew until done.

Stir the dish more often, as if you were frying and drying the cabbage.

Taste the dish, the cabbage should retain its texture, and no liquid should remain at the bottom of the pan.

Serve cabbage as an independent dish or with mashed potatoes. Use as a method.


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