Russian-Style Cabbage Stew

1. 1 White cabbagepack 1.2 kg ≈ 2,00 € 80 g
2. 2 Carrots≈ 1,26 € per kg 25 g
3. 3 Onions≈ 1,37 € per kg 30 g
4. 4 Tomatoes≈ 3,93 € per kg 40 g
5. 5 Button mushrooms≈ 6,30 € per kg 40 g
6. 6 Sunflower oil 8 ml
7. 7 Pepper mix 1 g
8. 8 Ground coriander 1 g
9. 9 Salt 2 g
10. 10 Garlic≈ 9,50 € per kg 3 g
11. 11 Dillpack 50 g ≈ 1,09 € 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the onion³ into half-rings, shred the cabbage and carrot² into thin matchsticks, dice the tomatoes⁴, and slice the mushrooms.

2. Heat the oil in a deep skillet, then sauté the onion³ and carrot² for 4 minutes.

3. Add the mushrooms and cook for 5 minutes until all moisture evaporates.

4. Stir in the cabbage, season with salt, sprinkle with coriander and a pinch of mixed pepper, then simmer covered on low heat for 10 minutes.

5. Add the tomatoes⁴ and cook for another 7 minutes until the cabbage softens.

6. Stir in the minced garlic¹⁰ and dill¹¹, mix well, remove from heat, and let it steep for 5 minutes.