Mama's cabbage / October 10, 2017 by Maria Sawko

‘Wonderful Fish dish’ can be found in Archives page!

Ingredients

Cabbage medium/large x 1 shredded

Carrots x 2 large, grated

Onion large x 1chopped

Flour x 1 heaped Tbs

Cold water 1/3 Cup

Granny Smith Apple x 1 peeled, grated

Tomato puree x 2 Tbs

Chopped Tomatoes 400g x 1 tin

Paprika sweet x 1 Tbs

Black pepper ground

Fresh Dill 100 g chopped

Marjoram 1tsp

Maple syrup/honey 1tsp

1/2 lemon squeezed

Bay leaf x 1

Vegetable stock cube x1

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Oct 10, 2017

Mama's cabbage

Oct 10, 2017

Fry the chopped onion in a small frying pan with 1 Tbs oil or ghee, until golden but not brown. Sprinkle the flour over the onion and stir it in with a wooden spoon, add 1/3 cup of cold water, stir and heat the mixture through just until it looks like a smooth, thick sauce. Switch off and place to the side,

Take a large saucepan and put the 2 cups of water, shredded cabbage and bay leaf into it. Bring to the boil and then immediately reduce to simmer. Mix in the crumbled stock cube. Simmer gently until the cabbage is al dente 5-10 minutes.

Add the grated carrots, chopped tomatoes, tomato puree, paprika and Marjoram to the saucepan and mix it all up slowly, but well with a wooden spoon. Allow this to reach boiling point and then turn down to a gentle simmer, but do not cover. Simmer for 5-10 minutes. Add the grated apple, lemon juice and Maple syrup. Simmer for 5 minutes. Lastly fold in the onion sauce mixture. This will thicken the cabbage dish and deepen its flavour. Adjust seasoning. Scatter with dill just before serving. Serve and enjoy!

Goes well with Basmati rice, brown rice, Kasha (buckwheat), boiled/mashed potatoes.

My mama served this cabbage dish with homemade pork Sznitzel, boiled potatoes sprinkled with torn dill on top. A Sunday lunch treat! Simple and delicious! Hit ‘Like’ if you like it :)