Directions
- 1Cut the cabbage into pieces of about 5 cm and remember to leave the root so that we have a real piece of cabbage.
- 2In a pan with a spoonful of olive oil, roast the cabbage for 3-5 minutes on each side until it is really brown.
- 3Remove from the pan and put a little salt and pepper on top.
- 4In the same pan, add a spoonful of oil and start frying the onion and garlic.
- 5When they are brown, add 4 tablespoons of tomato paste, a teaspoon of salt and half a teaspoon of pepper, mix well and add two cups of chicken stock (you can also add a bag of chicken stock that has been dissolved in two cups of boiling water).
- 6Bring to a boil and return the cabbage inside after 2-3 minutes.
- 7Put in a preheated oven at 180 degrees for 40-45 minutes.
- 8Serve with chopped parsley on top.
Ingredients
- cabbage
- white onion
- 3 garlic cloves
- 4 tablespoons tomato sauce
- 2 cups chicken stock
- salt
- pepper
- 1 tablespoon olive oil
Equipment
pan
Tips
- Give the cabbage time to roast well in the pan.
- Even if you leave the pan a little longer in the oven, nothing will happen to it.
- It will only make the dish tastier.
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