This braised cabbage goes well with any kind of meat, grilled or baked. We like it both cold and hot. I really recommend it. Besides many other benefits, it's also dietetic, cheap and quickly to make.
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Finely chop the onion and the pepper, place in a deep frying pan (wok) or Dutch oven with a little oil.
If you think there is too little oil, add half a glass of water - this way the cabbage will be healthier, don't bathe in oil.
After the onions and pepper have softened, add the diced tomatoes (here I used canned).
Stir and cook for 2-3 minutes.
Then add the tomato paste (I also put pepper paste if I have) and a little paprika (if you have).
Chop the cabbage, not very small, and place over the mixture in the pan.
If it doesn't fit all at once, stir and leave for a few minutes. The cabbage in the pan will shrink and make room for the rest of the chopped cabbage.
I usually turn the heat to low and start to chop the cabbage. I keep adding to the pot along the way and mix after each time until I put it all.
After you've added all the cabbage, mix well and put the lid on.
The next very important step is cooking over a medium heat and necessarily with a lid - this way the cabbage will release the juice, it will steam and you won't have to add water while cooking.
Every 10 minutes, lift the lid and mix - not too often, though, it will turn into a porridge and won't cook evenly.
In about 25-30, minutes the cabbage should be done. Taste and keep cooking with the lid on, over low heat, if needed. Add salt and pepper, plus other spices you like - dill, thyme etc.
Turn off the heat and let infuse for 10 minutes, without a lid.
So that's all it takes to get the highest quality braised cabbage. It's tasty, flavorful and suitable for anything - meat, fish, potatoes or as such, as a Lenten or vegetarian dish.
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