White cabbage is beneficial in every way. It is fermented, pickled, salted and prepared from a great variety of different dishes. Even during processing, it does not lose its qualities.
We will need:
- 1 kg of white cabbage,
- 2 medium onions
- 1 large carrot,
- 2 small bell peppers
- 3 cloves of garlic,
- 300 gr. doctor's sausage,
- allspice peas,
- greens,
- salt,
- 2 medium red tomatoes
- 100 g ghee,
- 3 bay leaves,
- 1/2 liter of boiling water.
We take a small head of cabbage, clean it from damaged leaves, wash it under running water and crush it into strips. Then comes the carrot, we wash it well and peel it, cut it into small cubes. We choose long onions, as they are not very bitter, even sweet. Cut the onion into half rings. Peel the garlic and pass it through a press. We take sweet bell peppers in red and green, wash, remove the seeds, cut into strips. Cut the sausage into cubes. We choose the doctor's sausage the one that was produced in accordance with GOST.
Put melted butter in a cauldron or dish suitable for frying and stewing, heat and pour the chopped onion into it, fry until half cooked and stir, put the bell pepper and fry for 5 minutes. Then add the carrots, mix and simmer under the lid for 5-10 minutes, add the tomatoes, simmer, stirring occasionally. Next, lay out the sausage and mix well again, simmer in a closed cauldron for 5-7 minutes and only now pour out all the cabbage, salt, mix, add boiling water, simmer over low heat for 10 minutes, throw in allspice peas, bay leaves and herbs, garlic, simmer for another 5-7 minutes.
