Georgian Stewed Cabbage with Khmeli-Suneli

Cabbage simmers with onion, carrot, and tomato paste until tender. Khmeli-suneli and bay leaf add a warm Georgian aroma. A short rest makes the side dish more flavorful.
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Inventory: Blender, Mixer, Oven
625
Servings: 6 (1 serving ≈ 251 gram)
Digestion time: 3 hour
Cabbage, Water, Onion, Carrot, Olive oil, Tomato paste, Table salt, Khmeli-suneli, Black pepper, Bay leaf
Whisk with a mixer: 10 min. Bake in the oven: 35 min. Blend or grind: 10 min.
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Fry onion (100 g) and carrot (100 g) in olive oil (30 g) for 5 minutes.

Add cabbage (1100 g), stir, and stew covered for 10 minutes.

Add tomato paste (15 g), bay leaf (1 g), khmeli-suneli (3 g), black pepper (1 g), and water (150 g). Stew for 30–35 minutes until tender and add table salt (5 g).

Let the dish rest for 10 minutes.


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