Lenten braised cabbage with vegetables

Name: Lenten braised cabbage with vegetables
Ingredients: 2 medium heads of cabbage (about 2 kg); 1 1/2 teaspoons salt; 1 white onion (150 g); 1 red onion (150 g); 2 yellow bell peppers (about 300 g); 2 red bell peppers (about 300 g); 3 carrots (about 300 g); 2 parsley roots (about 200 g); 1 slice celery root (100 g); 100 ml oil; 100 ml water; 2 large potatoes (400 g); 1/2 teaspoon ground pepper; 1 teaspoon dried thyme; 1 bay leaf; 1500 ml hot water; 1000 ml water for blanching the tomatoes; 500 g tomatoes; 15 g lovage

Season - Lenten braised cabbage with vegetables by Mirabela A. - Recipia

The cabbage softens and releases its juices, and a thin tomato sauce forms in Lenten braised cabbage with vegetables. The onions and peppers melt into the sauce, while the potatoes and root vegetables give it body, much like a simple vegetable stew. I serve it hot, with hot peppers on the side. Preparation: 30 minutes. Cooking: 76 minutes. Total time: 106 minutes. Serves: 8. Approximately 280 kcal and 6 g protein per serving.

Ingredients

2 medium heads of cabbage (about 2 kg)
1 1/2 teaspoons salt
1 white onion (150 g)
1 red onion (150 g)
2 yellow bell peppers (about 300 g)
2 red bell peppers (about 300 g)
3 carrots (about 300 g)
2 parsley roots (about 200 g)
1 slice celery root (100 g)
100 ml oil
100 ml water
2 large potatoes (400 g)
1/2 teaspoon ground pepper
1 teaspoon dried thyme
1 bay leaf
1500 ml hot water
1000 ml water for blanching the tomatoes
500 g tomatoes
15 g lovage

Preparation

1. Remove the outer leaves from the cabbage, wash it, chop it and mix it with 1/2 teaspoon salt. 2. Peel and finely chop the onion, peppers, carrots, parsley roots, celery and lovage. Blanch the tomatoes for 1 minute in 1000 ml boiling water, peel them and chop them. 3. Sauté the onion, peppers and root vegetables for 10 minutes in 100 ml oil and 100 ml water, stirring until they start to soften. 4. Add the cabbage and peeled potatoes, cut into 2 cm cubes. Sauté for another 10 minutes, until the cabbage starts to wilt. 5. Add 1 teaspoon salt, the pepper, thyme and bay leaf. Pour in 1500 ml hot water, cover and simmer over low heat for 45 minutes, until the cabbage and potatoes are tender. 6. Add the chopped tomatoes and simmer for another 10 minutes, until softened. Sprinkle with chopped lovage.

Notes

Keeps in a covered container in the fridge for up to 3 days; add a little water when reheating if it has thickened. I serve it with hot peppers, and its texture is somewhere between braised cabbage and a vegetable stew. For a tangier note, stir in 30 g tomato paste near the end; anyone not observing the fast can add 15 g sour cream to their serving at the table, which contains dairy. I chose lovage instead of dill, since there are people in the family who don't like dill. Autumn cabbage, which is more compact, may need a few extra minutes compared with cabbage with tender leaves. Sometimes the vegetables release quite a bit of liquid; leave the pot uncovered for a few minutes once they have softened.