My husband’s late grandma made the best of this cabbage stew. She used her own homemade tomato sauce, flavor was just superb.
In Canada, I dont make my own tomato sauce, I make do with whatever easiest to do 😛 I love using tomato paste better than chopped tomatoes though. I find that I have to use the blender or chopper to make the chopped tomatoes finer, so that I would achieve something more similar to the original stew. This time I got lazy, and just dropped in the chopped tomatoes without making them finer first. The result is more to a soup than a stew 😛 But hey, you get the idea on how to prepare this awesome stew 😉 Just dont be lazy like me hahahah
2 head cabbage, sliced
1 large onion, sliced
6 garlic, chopped
3 tbsp olive oil
2 tbsp fennel seeds
1 1/4 tbsp Vegeta powder
3 cubes veggie cubes
1 box mushroom broth
2 large cans chopped tomatoes
Heat oil, saute garlic, inion, 1/2 tbsp fennel, until soften
Add in cabbage, cook covered until soften
Pour in broth, 1 can tomatoes, 1/2 tbsp fennel, veggie cubes
Cook 20 mins, covered, then add in the other can of tomatoes and the last fennel seeds
Cook until broth lessen
Enjoy
Paradicsomos Kaposzta
Ingredients
- 2 head cabbage sliced
- 1 large onion sliced
- 6 garlic chopped
- 3 tbsp olive oil
- 2 tbsp fennel seeds
- 1 1/4 tbsp Vegeta powder
- 3 cubes veggie cubes
- 1 box mushroom broth
- 2 large cans chopped tomatoes
Instructions
- Heat oil, saute garlic, inion, 1/2 tbsp fennel, until soften
- Add in cabbage, cook covered until soften
- Pour in broth, 1 can tomatoes, 1/2 tbsp fennel, veggie cubes
- Cook 20 mins, covered, then add in the other can of tomatoes and the last fennel seeds
- Cook until broth lessen
