Stewed Cabbage

Ingredients

• Cabbage

  Raw

  ⅛ head, medium or 100g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Carrots

  Raw

  1 large or 72g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Paprika

  Spices

  1 tsp or 2g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Savory

  Spices, ground

  1 tsp or 1g

• Red wine vinegar

  2 tsp or 10g

• Parsley

  Raw

  5 sprig or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Quarter the cabbage and remove the core. Chop the cabbage into small pieces, they don't have to be extremely fine. Set aside. Finely chop the onion. Chop the pepper, carrot and tomato.
2. Heat the oil in a large Dutch oven. Cook the onions until translucent. Add the pepper and the carrot and continue cooking for a couple of minutes. Add the tomato, tomato paste, sweet paprika and sugar and stir for about 2 minutes.
3. Start adding the cabbage, as much as it fits in the pot (2-3 batches, depending on the size of the pot). Add the dried savory as well. Stir well to coat with the rest of the ingredients and let cook for a few minutes until the cabbage wilts down a bit.
4. Add the rest of the cabbage, stir again and add just a little water, about 50 ml/ scant 1/4 cup. Stir again, cover very tightly and cook on a medium-low heat for about 30 minutes or until the cabbage is very tender.
5. Stir a few times in between, but do it quickly and cover again immediately to prevent loosing too much steam from the pot. The cabbage should stew in its own liquid and it will not be too bad if it catches slightly at the bottom of the pot (but only slightly). That makes the stewed cabbage even sweeter and tastier.
6. Adjust the taste with salt and pepper. Add 1 to 2 teaspoons red wine vinegar for a fruitier taste. Sprinkle with the chopped parsley and serve.
7. The dish can be easily reheated.