Before I could not understand why my grandmother's stew is so tasty, and the whole secret is in breadcrumbs! Now I often cook like that. Both me and my boys really like it. And no meat is needed))
RECIPE:
• Cabbage - 400-500 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 1-2 tablespoons.
• Water - 80-100 ml
• Bread crumbs - 3-4 tbsp.
• Bay leaf
• Ground black pepper
• Salt
HOW TO COOK:
First, prepare the bread crumbs. Of course, you can take store ones. But I rarely buy them, because they are homemade and tastier, and the preparation is elementary.
You need to grate the bread (I have a loaf), put the resulting crumb on a baking sheet and dry in the oven.
I put a baking sheet with bread crumbs in an oven preheated to 180 degrees for 7-8 minutes. But here, of course, you need to look at your oven! Brownish - I take it out and pour it into a dry container.
I cut the cabbage into thin strips. I rub the carrots on a coarse grater. I fry the chopped onion in a small amount of vegetable oil until transparent, then add the carrots. Stir and fry together with the onion for a couple of minutes.
And add cabbage to the pan. I add in parts. First, I spread half of the cabbage, and when it settles a little, I add more.
Without covering, I fry for 5-7 minutes. Then I salt, add spices and after another couple of minutes add tomato paste and half a glass of water to the pan.
I stir it. You can add bay leaves if you like. Carcass cabbage until tender. This is about 15-20 minutes.
And I add a few tablespoons of bread crumbs. Crackers will not only take away excess moisture from the cabbage, but also make the dish very tasty!
If you haven't tried it, I highly recommend it!
And this is what happens: