Braised cabbage
Soft braised cabbage with carrot and tomato.
- Number of servings
- 1
Nutrients
For entire dish
- Calories
- 211 kcal
- Protein
- 5.3 g
- Carbohydrates
- 28.4 g
- Fat
- 10.6 g
- Fiber
- 9.7 g
Per serving
- Calories
- 211 kcal
- Protein
- 5.3 g
- Carbohydrates
- 28.4 g
- Fat
- 10.6 g
- Fiber
- 9.7 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 510.2 mcg
- C
- 106 mg
- E
- 4.1 mg
- K
- 205.8 mcg
- B9
- 115.1 mcg
Ingredients
- White cabbage — 250 g
- Carrot — 50 g
- Onion — 40 g
- Tomato — 60 g
- Tomato paste — 15 g
- Sunflower oil — 10 g
- Table salt — 3 g
Cooking instructions
- Shred the cabbage.
- Grate the carrot.
- Chop the onion.
- Dice the tomato.
- Heat the oil.
- Sauté the onion for 3 minutes.
- Add the carrot.
- Cook for 4–5 minutes.
- Add the cabbage.
- Stir and cook for 5 minutes over medium heat.
- Add the tomato and tomato paste.
- Season with salt.
- Reduce the heat, cover, and braise for 20–25 minutes, stirring 2–3 times.
- Cook until tender but not mushy.
- Serve hot as a side to meat or potatoes.