Red cabbage with peppers and peas

Ingredients for 4 servings:

• 1 onion(s)
• 40 g butter or margarine
• 800 g red cabbage
• 2 bell peppers
• 1 can peas, 140 g net, or 150 g fresh peas
• 0.2 liters of broth (concentrate), or hot water
• n. B. Salt
• n. B. Pepper, black
• e.g. caraway or caraway powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 5 minutes

This dish from Northern Greece is often served with hearty sausages.

Finely chop the onion. Heat 40g of fat in a saucepan, cover, and simmer over medium heat until softened and golden brown. Meanwhile, remove the leaves from the cabbage, remove the ribs, and slice or shred the cabbage leaves into thin strips. Peel the bell pepper and cut into 1cm cubes. As soon as the onion begins to brown, remove the lid, add the cabbage strips, and sauté uncovered for about 5 minutes over slightly higher heat, stirring occasionally. Add the diced bell peppers, season with salt, pepper, and caraway seeds. Pour in the broth or hot water, cover, and simmer over moderate heat for a good 1.5 hours. Add a little more water if necessary for the desired consistency. 15 minutes before the end of cooking, stir in the canned peas. If using fresh peas, add them along with the diced bell peppers. Soak dried peas overnight and add them at the same time. The original recipe calls for lamb broth.