INGREDIENTS:
- 8 cups cabbage, finely shredded
- 1 & 1/2 cups ham, chopped
- 3 cups fresh mushrooms, chopped
- 1 pickled cucumber, finely chopped
- 2 to 3 tbsp tomato paste
- 2 tbsp water
- 1 small onion, chopped
- 3 cloves garlic, minced
- salt and black pepper
- 3 tbsp olive oil
HOW TO COOK:
- Heat olive oil on medium heat in a large skillet.
- Add chopped onion and minced garlic and cook until softened for about 2 to 3 minutes (reduce heat to avoid burning the onions and garlic, if necessary).
- Add tomato paste and about 2 tbsp of water to the skillet then and mix.
- Cook on medium heat and make sure the tomato paste is well combined with onions and garlic.
- On medium heat, add shredded cabbage, finely chopped pickled cucumber, chopped mushrooms and chopped ham to the tomato paste mixture, mix to combine (add more water if needed, by tablespoons, to make sure your mixture remains moist but not soupy).
- Reduce heat to simmer and let the vegetables braise on very low heat for about 40 minutes to make sure all flavors blend well.
- Season with salt and pepper to taste.
- Remove from heat and transfer to serving plate. Enjoy!
IMAGE: juliesalbum.com
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