Braised cabbage with soy chunks

Ingredients

For the cabbage

• 1 kg medium cabbage
• 2 assorted-color bell peppers (300 g)
• 1 medium onion (150 g)
• 4 tablespoons oil
• 250 ml water
• 1 bay leaf
• 6 peppercorns
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 sprig fresh thyme
• 3 tomatoes (450 g)
• 15 g fresh dill and parsley

For the soy

• 100 g soy chunks
• 1000 ml water
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 3 tablespoons oil
• 2 tablespoons concentrated soy sauce

Preparation

1. Clean and wash the vegetables. Finely chop the onion, cut the peppers into strips, shred the cabbage and dice the tomatoes; chop the dill and parsley. 2. Heat 4 tablespoons of oil in a saucepan. Sauté the onion and peppers for 5 minutes, until softened. 3. Add the cabbage, 250 ml water, the bay leaf, peppercorns, thyme, 1 teaspoon of salt and 1/2 teaspoon of ground pepper. Cover and simmer over low heat for 25 minutes, until the cabbage softens and the water reduces. 4. Add the tomatoes and simmer uncovered for another 10 minutes, until the liquid thickens. 5. Boil the soy chunks in 1000 ml water with 1/2 teaspoon of salt and 1/4 teaspoon of ground pepper for 10 minutes. Drain them very well. 6. Heat 3 tablespoons of oil in a frying pan and fry the soy chunks over high heat for 6 minutes, until browned. Drizzle them with 2 tablespoons of concentrated soy sauce. 7. Sprinkle the dill and parsley over the cabbage and serve with the soy chunks on top.