tomato herb

Ingredients for 4 servings:

• 500 g white cabbage (white cabbage)
• 1 m.-sized onion(s)
• 2 m.-large tomato(s)
• 2 tbsp tomato paste
• 1 shot of rapeseed oil
• 100 ml vegetable stock, or more
• 1 tsp basil, dried
• 1 pinch(s) of pepper
• 1 pinch(s) of cayenne pepper
• 2 pinch(s) thyme
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

alkaline and vegan

Shred or chop the white cabbage into fine strips. Finely dice the onion. Peel and dice the tomatoes. Heat the oil in a large pan or pot and sauté the onion. Add all the cabbage, cover, and sauté until translucent. It’s okay to develop some roasted aromas, but don’t let it burn. Stir frequently, then put the lid back on. Add the tomatoes, tomato paste, and stock, stirring thoroughly. Reduce the heat and season to taste. Add more water or stock if necessary. Cook until tender. Add salt if desired and serve.