Cabbage - vegetable which is widely used in cookery. It is crumbled in Russian cabbage soup and borsches, added to ragout and second courses and even used as a stuffing for pies and pancakes. Cabbage with corn and peas - a dish which will suit the vegetarians fasting and those who keep a figure.
It is required to you
- - cabbage - 200 g;
- - carrots - 1 piece;
- - a bulb - 1 piece;
- - the peas frozen - 4-5 tablespoons;
- - the corn frozen - 4-5 tablespoons;
- - tomato paste or sauce - 2 tablespoons;
- - garlic - 1-2 cloves;
- - greens to taste.
Instruction
1. We prepare ingredients. We clean carrots, garlic and onions, and then we crush. We cut carrot straws, we cut onions in 1/4 ringlets, garlic is small chopped.
2. In a deep frying pan or a cauldron we pour sunflower oil and we put on slow fire to be warmed. We pour out the prepared onions and carrots in a stewpan. While vegetables are roasted, we slice cabbage thin straws. When carrot gets a golden shade, we pour out cabbage in ware. We mix ingredients and we leave to be extinguished for 7-10 minutes on slow fire under the closed cover. When cabbage becomes almost ready, we add salt, pepper or any other seasonings. At will we add tomato sauce or paste.
3. We taste a dish, and then we add the frozen peas and corn and we leave to be extinguished for about five minutes. Greens are small cut, we pour out in a stewpan and we add the crushed garlic. We switch off a plate and we leave a dish to reach for 5-10 minutes then we display on plates and we give to a table. Stewed cabbage can be used as an independent dish, and it is possible to give with mashed potatoes.