Vegetable sauce with soumbala

🥕 Carrot pieces and softened cabbage strips provide contrasting textures.

Ingredients

• 300 g prepared carrots
• 300 g prepared cabbage
• 300 g tomatoes
• 150 g onion
• 20 g vegetable oil
• 600 ml water
• 15 g food-grade soumbala
• Up to 3 g salt

Preparation

Wash vegetables. Cut carrots into small half-rounds, cabbage into strips and tomatoes into dice. Slice onion.

Soften onion in oil 5 minutes, then add tomatoes for 10 minutes, stirring.

Add carrots, cabbage, water and crumbled soumbala. Simmer about 25 minutes, partly covered, until carrots are tender.

Check cabbage ribs too. Adjust liquid and taste before salting. Serve four sauce portions, excluding cereal.