Stewed cabbage with tomatoes and olives is a great way to diversify your usual menu. A simple and delicious recipe.
Cooking time 40 minutes
White cabbage 300 g
Olives 100 g
Tomatoes 200 g
Dried parsley 1/4 tsp
Onion 1 pc
Salt to taste
Fry finely chopped onions in vegetable oil.
Add shredded cabbage. Fry for 3-5 minutes.
Add the olives, cut in half.
Pour boiling water over the tomatoes and remove the skin.
Cut into cubes and add to the cabbage.
Mix well. Add parsley and salt.
Add 1/4 cup water, cover and simmer until tender for another 5-7 minutes.