Braised Cabbage (Tushenaya Kapusta)

Ingredients

• White cabbage, cored 1 kg
• Carrot 1 medium (120 g)
• Onion 1 medium (130 g)
• Sunflower oil 3 tbsp (40 g)
• Tomato paste 2 tbsp (35 g)
• Water 150 ml
• Sugar 1 tsp
• Bay leaves 2
• Salt 1 heaped tsp (7 g)
• Black pepper, ground 1/4 tsp

Instructions

1. 1

   Finely shred the cabbage, dice the onion and coarsely grate the carrot.

2. 2

   Heat the oil in a large deep pan or Dutch oven and fry the onion over medium heat for 5 minutes, then add the carrot and cook 5 minutes more.

3. 3

   Add the cabbage, stir well and cook uncovered for 10 minutes, stirring, until it wilts.

4. 4

   Stir the tomato paste and sugar into the water and pour it over the cabbage.

5. 5

   Add the bay leaves, salt and pepper, cover and braise over low heat for 30 to 35 minutes, stirring now and then, until the cabbage is soft.

6. 6

   Uncover for the last 5 minutes if liquid remains, remove the bay leaves and serve hot as a side dish.