Description
This classic Ukrainian side dish calls for just a handful of ingredients and is ready in 40 minutes.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium or 2 small carrots, peeled and grated (about 3/4 cup)
- 1 small yellow onion, finely diced
- Fine sea salt and freshly ground black pepper
- Half a medium head green cabbage (about 1 1/2 pounds), sliced into 1/4-inch-thick pieces
- 1/4 cup tomato paste
- 1/4 cup water
- 1 teaspoon granulated sugar
- 2 teaspoons mild vinegar, like white wine, red wine, apple cider, or champagne vinegar
Instructions
- Heat the oil in a large high-sided heavy-bottomed pan or Dutch oven over medium heat. Add the carrots and onions, with pinches of salt and pepper. Cook, stirring frequently, until the vegetables are soft and the onion is translucent, about 5 minutes.
- Add the cabbage, 1/4 teaspoon salt, and lots of pepper. Stir to combine and cover tightly with a lid. Cook, stirring occasionally, until the cabbage has collapsed, is more translucent, and starting to turn golden, 20 to 25 minutes.
- Add the tomato paste, water, sugar, and vinegar, and stir to incorporate. Cook uncovered, stirring occasionally, for another 5 minutes to cook out the raw tomato taste.
- Taste and adjust the seasonings if needed before serving. (Store leftovers in an airtight container in the fridge and eat within 5 days.)
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 133
- Sodium: 205 mg
- Fat: 7.3 g
- Carbohydrates: 17 g
- Fiber: 5.7 g
- Protein: 3.2 g
