cut the cabbage
Peel the onion and garlic, chop them,
cut the cabbage into fine strips.
Blanch and peel the tomatoes, cut them into quarters
Austrian tomato - cabbage
150g
chou
50g
oignons
1
gousse d'ail
½CáS
sucre granulé
1CáS
sunflower oil
50ml
vin blanc
150ml
eau
50g
pomme de terre
60g
tomates
1CáC
caraway seeds
1 pointe
poivre
1 prise
sel
100g
1 portion
condensation
202 kJ
1095 kJ
48 kcal
261 kcal
graisse
2 g
11 g
dont acides gras saturés
0.2 g
1.2 g
hydrates de carbone
4.9 g
26 g
dont sucre
3 g
16 g
protéine
0.9 g
5.2 g
sel
0 g
0.1 g
Austrian tomato - cabbage
description et horaires
Tomato - cabbage is a fine dish from the old Austrian kitchen. My recipe comes from my grandmother's cookbook. Cabbage is steamed softly with tomato paste and seasoned with a spicy flavor and served with meat or fish
fry the cabbage
fry the cabbage with onilos, garlic and sugar.
add the wine and let it boil
add tomato paste
Add the tomato paste, water and spices,
steam it for ten minutes.
tie with potatoes
Grate the potatoes, let the cabbage continue to cook until it is done
add tomatoes
Add the tomato quaters to the cabbage for some minutes.
Tomato-cabbage
Serve the tomato-cabbage hot.
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