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Cabbage with a twist

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Cabbage with a twist

All the products are familiar: Kale, parsik, pepper, tomato, but there's a twist that betrays an unusual taste for the familiar, seemed to be meals. Our highlight is raisins. I advise you to try in cooking light, but it turns out interesting.


Cooking time30 minutes Number of servings3

Ingredients for Cabbage with a twist




Step-by-step instruction of cooking Cabbage with a twist


Step 1

Here are the products you will need for our meals.Here are the products you will need for our meals.


Step 2

Minced meat fry in vegetable oil for 10 minutes, salt and pepper. Stir. I was minced pig beef, as well - whichever you like.Minced meat fry in vegetable oil for 10 minutes, salt and pepper. Stir. I was minced pig beef, as well - whichever you like.


Step 3

While fried minced meat, do our vegetables. Shred cabbage, press down with salt. Pepper wash, clean, cut thin strips. Soak raisins in water.While fried minced meat, do our vegetables. Shred cabbage, press down with salt. Pepper wash, clean, cut thin strips. Soak raisins in water.


Step 4

Add the cabbage and pepper to farso, all mix well, add 2 tbs. of tomato paste, spices if you want. I added more black pepper, the taste was peppery. Cover with a lid and protussive on medium heat for 10 minutes. Cabbage is juicy, so it will allocate itself enough fluids.Add the cabbage and pepper to farso, all mix well, add 2 tbs. of tomato paste, spices if you want. I added more black pepper, the taste was peppery. Cover with a lid and protussive on medium heat for 10 minutes. Cabbage is juicy, so it will allocate itself enough fluids.


Step 5

The last step - drain off water from raisins and add to other ingredients. Again mix well and leave it out all together for another 10 min.The last step - drain off water from raisins and add to other ingredients. Again mix well and leave it out all together for another 10 min.



Step 6

Can be served as a separate dish, but this time I made with potatoes. 
All a pleasant appetite!Can be served as a separate dish, but this time I made with potatoes.
All a pleasant appetite!