John Myers
Ingredients for 4 servings:
- 2 onions
- 1 clove(s) garlic
- 2 large red chili peppers
- 125 ml oil
- 3 yellow bell peppers
- 500 g white cabbage, sliced
- 500 g carrot(s), grated
- ½ tbsp cayenne pepper
- 1 tbsp paprika powder
- 150 g peas, from the can
- Salt
- pepper
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Peel and finely dice the onions and garlic. Trim, wash, and halve the chilies, then remove the stems and seeds and very finely dice the pods. Sauté the onions, garlic, and chilies in half of the oil until soft. Trim, wash, and halve the peppers, then remove the stems and seeds. Cut the peppers into strips and add them to the pan with the onions. Fry for 2-3 minutes, stirring. Add the remaining oil. Add the cabbage, carrots, and spices, and cook until al dente, stirring constantly. Heat the drained peas in the vegetable mixture. Season to taste with salt and pepper.
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