Stewed cabbage

🥬 Tender cabbage with tomato and onion, a simple vegetable side for four. Add water gradually so it stays moist without becoming soup.

Ingredients

• 600 g white cabbage, trimmed weight
• 250 g diced ripe tomatoes
• 120 g sliced onion
• 6 g finely chopped garlic
• 30 ml neutral oil
• 80 ml drinking water, adjust to vegetable juices
• 3 g salt, adjust to taste
• 1/4 tsp ground black pepper

Preparation

Remove damaged leaves and hard core. Weigh 600 g usable cabbage, wash, drain and slice into 0.5–1 cm strips.

Wash and dice tomatoes, retaining juices. Slice onion and chop garlic; measure water and seasoning.

Heat 30 ml oil over medium heat. Soften onion 5 minutes, then stir in garlic for 30 seconds without burning.

Add tomatoes and juices; cook 5–7 minutes, stirring until soft.

Add cabbage in batches, coating with the tomato mixture. Add about half the 80 ml water and some salt. Cover and cook gently 5 minutes.

Stir from the bottom and cook 5–8 minutes more, partially covered if needed. Add remaining water only if the base dries before the cabbage softens.

Uncover and reduce excess liquid 2–3 minutes. Check a thick strip for tenderness; add pepper and adjust salt.

Serve hot in four side portions. Refrigerate leftovers promptly, use within 48 hours and reheat thoroughly with a spoonful of water if needed.