Braised cabbage

Name: Braised cabbage - Aneta P.
Ingredients: 1 medium cabbage; 1 zucchini; 1 carrot; seasoning; salt; pepper; parsley; 4 tablespoons of tomato paste. Optional: minced chicken breast.

Sezon - Braised cabbage by Aneta P. - Recipia

Sautéed cabbage with zucchini, carrot, and tomato paste is prepared simply by boiling the vegetables and seasoning them at the end. It is a light dish with a pleasant taste of vegetables and tomatoes, which can also be made with some shredded chicken breast if you want a heartier version. The basic recipe does not use oil, and the vegetables are boiled together before being mixed with the tomato paste and parsley. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: until the cabbage, carrot, and zucchini are cooked Servings: not specified; the quantity is suitable for several servings Difficulty: easy Recipe type: vegetable dish, suitable for lunch or dinner Ingredients 1 medium cabbage 1 zucchini 1 carrot 4 tablespoons tomato paste Parsley, to taste Salt, to taste Pepper, to taste Vegetable seasoning, to taste Approximately 4 liters of water for boiling Optional: shredded chicken breast Preparation method 1. Prepare the cabbage Rinse the cabbage well, then cut it in half and chop it finely. It is not necessary for all strips to be the same size, but they should be thin enough to cook evenly. 2. Boil the cabbage Prepare a pot with about 4 liters of water and add the chopped cabbage. Place the pot on the stove and let the cabbage start to boil. Add a pinch of salt. Since salt, pepper, and seasoning will be used in the final stage, it is better for the water not to be too salty from the beginning. 3. Prepare the carrot and zucchini Rinse the carrot and zucchini. Peel them, then cut them into slices. Add the slices to the pot where the cabbage is boiling. Let all the vegetables boil together until they are well cooked. The exact time depends on how thinly you cut the cabbage and the size of the carrot and zucchini slices. The carrot may need more time than the zucchini, so check the vegetables before turning off the heat. 4. Drain the vegetables When the cabbage, carrot, and zucchini are cooked, drain the water. The vegetables can be kept in the same pot or put back into it for the final stage. There is no need to keep the water in which they boiled, as the recipe continues without the boiling liquid. 5. Add the tomato paste and parsley Put the 4 tablespoons of tomato paste over the drained vegetables. Rinse the parsley, chop it finely, and add it to the pot. Gently mix so that the tomato paste distributes among the boiled vegetables. 6. Season at the end Remove the dish from the heat, then adjust the taste with salt, pepper, and seasoning. The amount can be adjusted to taste, keeping in mind that the seasoning may already be salty. Mix once more and serve the cabbage while it is warm. If you use shredded chicken breast The recipe allows for the addition of shredded chicken breast, but the source does not specify an amount or a separate step for its preparation. If you use it, it should be prepared before being added to the vegetables. To keep the recipe as close to the original version as possible, you can mix it into the cabbage mixture after the vegetables have boiled and been drained. Why I make the recipe often It is a simple dish with common ingredients and without complicated preparation. The vegetables are boiled together, and the tomato paste and spices are added at the end. Additionally, the recipe can be left without meat or completed with shredded chicken breast, depending on what you have on hand. Tips and variations Tips Cut the cabbage as evenly as possible so that the pieces cook approximately at the same time. If the cabbage is chopped very thickly, some pieces may remain hard when the zucchini is already well cooked. The carrot should be peeled and sliced before being added to the cabbage. Thinner slices cook more easily, while thicker ones may remain hard. The zucchini is added together with the carrot, according to the recipe. Because it usually softens faster, it is good to check the vegetables before draining, without boiling them more than necessary. Salt is added in two stages: a pinch in the boiling water, then the taste is adjusted after the tomato paste is added. Add the seasoning gradually, as it can salt the dish quite quickly. The parsley is added after draining the vegetables, and the spices are added when you take the dish off the heat. This way, the final taste can be adjusted more easily. Substitutions If you do not use seasoning, you can stick to salt and pepper, as these are part of the final seasoning of the recipe. The parsley can be omitted if you do not have it, but in the original version, it is added after boiling, together with the tomato paste. Chicken breast is optional. For the meatless version, just follow the steps with cabbage, zucchini, carrot, tomato paste, and spices. Variations The simplest variation is the addition of shredded chicken breast. This changes the consistency of the dish and makes it more filling without altering the vegetable base. You can keep the recipe just with vegetables when you want a lighter dish. In this form, cabbage and zucchini remain the main ingredients, while the carrot adds a slightly sweet taste. For a more pronounced tomato flavor, keep the 4 tablespoons of tomato paste exactly as indicated in the recipe. There is no need to change the amount if you prefer the balanced taste between cabbage and tomatoes. Serving ideas The cabbage is served warm, immediately after it has been seasoned. It can be served as a main dish in a portion of vegetables or alongside shredded chicken breast. In the meat version, the dish can be served as a complete meal. In the meatless version, it remains a simple vegetable dish, suitable for a light lunch or dinner. Frequently asked questions 1. Is oil used in this recipe? No. In the original recipe, the vegetables are boiled in water, then drained and mixed with tomato paste, parsley, and spices. 2. When is the tomato paste added? The tomato paste is added after the cabbage, carrot, and zucchini have boiled and the water has been drained. 3. Can I add chicken breast? Yes, shredded chicken breast is mentioned as an optional ingredient. The recipe does not specify an amount, so this is determined based on how much meat you want to add. 4. How do I know when the vegetables are cooked? The cabbage should be soft, the carrot should no longer be hard, and the zucchini should be tender. Since the vegetables are cut into different sizes, check them before draining the water. 5. Can I adjust the amount of salt? Yes. Only a pinch of salt is added to the boiling water, and at the end, salt, pepper, and seasoning are added to taste. It is recommended to taste before adding more salt. Nutritional values The values below are estimates and refer to the version without chicken breast. Exact quantities may vary depending on the size of the cabbage, carrot, and zucchini, as well as the type of tomato paste used. For the entire quantity of the dish: Calories: approximately 400-550 kcal Proteins: approximately 15-20 g Carbohydrates: approximately 80-100 g Fats: approximately 2-5 g If the dish is divided into four servings, one serving may have approximately 100-140 kcal, 4-5 g of protein, 20-25 g of carbohydrates, and under 2 g of fat. These values do not include chicken breast. Adding it increases the protein and calorie intake, depending on the amount used. Storage and reheating After cooling, the cabbage can be stored in the refrigerator in a covered container. It is recommended to consume it within a short time and not to leave it at room temperature for long. For reheating, place the portion in a pot or suitable dish and heat it until it is warm. If you added chicken breast, pay attention to reheating so that the meat is heated evenly.

Braised cabbage

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