Ingredients portion 4
Tomato juice 1 cup
Salt to taste
Vegetable oil 6 tablespoons
Ground black pepper to taste
Sugar to taste
Onions 2 heads
Carrots 1 piece
White cabbage 500 g
Fresh mushrooms 400 g
Cooking instructions 55 minutes
1 Heat the vegetable oil in a deep frying pan. Fry the finely chopped onion over a low heat, stirring all the time, until lightly golden. Add the chopped mushrooms. Season with salt and pepper. Bring to the boil and put in a bowl.
2 Finely chop the carrots in straws and onion. Fry in vegetable oil in the same frying pan, over a low heat, gorging.
3 Add a cup of tomato juice to the cooked vegetables. Continue to cook it over a low heat, stirring all the time. Add half a teaspoon of salt, a teaspoon of sugar and pepper. Cook until a thick consistency is reached.
4 Shred the cabbage finely. Add to the carrots, onion and tomato. Stir to mix. Cover and stew over a low heat, stirring occasionally. Stir in the salt and sugar.
5 Add the mushrooms to the cooked cabbage and stir. Braise for another 3 minutes.