Stewed cabbage with tomatoes
A source of fiber and vitamins C and K, this dish supports digestive health and strengthens the immune system. The combination of tomatoes and olive oil adds a rich flavor and aroma, making it perfect for a light dinner.
Shred the cabbage (500 g), chop the tomato (220 g), onion (80 g), leek (60 g), and garlic (10 g). Heat olive oil (15 g) in a deep skillet, add the onion and leek, and cook for 4-5 minutes until soft.
Add the cabbage, tomatoes, water (120 g), garlic, lemon (15 g), paprika (2 g), oregano (2 g), table salt (3 g), and black pepper (0.5 g). Stir, cover with a lid, and simmer on low heat for 25-30 minutes. The cabbage is ready when it is soft but not turning into puree, and the liquid has become a thick tomato sauce. If the sauce evaporates quickly, add 30-50 g of water and continue to simmer.
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