Tomato savoy cabbage

Ingredients for 4 servings:

• 1 savoy cabbage
• 1 large onion(s)
• 1 clove(s) garlic
• some clarified butter or oil
• 3 tbsp balsamic vinegar
• 2 bay leaves
• 1 handful of tomatoes, dried
• some vegetable broth or hot water
• 4 tomatoes, fully ripe
• 2 tbsp tomato paste
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Vegetable side dish

Clean the savoy cabbage, remove the stalks, and chop finely. Finely dice the onions and garlic. Chop the sun-dried tomatoes. Fry two handfuls of savoy cabbage in hot fat/oil until it browns and develops a roasted aroma. Deglaze with balsamic vinegar. Add the onions and garlic, bay leaves, sun-dried tomatoes, and the remaining savoy cabbage and cook over medium heat with the lid on for about 20 minutes until al dente. If the vegetables don’t absorb much water, add a little vegetable stock or hot water so that the bottom of the pot is lightly covered. Meanwhile, peel the tomatoes (make a cross-shaped cut in the skin, briefly place them in boiling water, rinse with cold water, and peel off the skin) and dice them, removing the stems. Reduce the heat to the lowest setting. Stir in the tomato paste. Stir in the diced tomatoes and let stand for about 5 minutes. Season with salt and pepper to taste.