Black cabbage with tomato sauce
The black cabbage with tomato sauce is a simple but tasty dish, an excellent side dish to accompany your meals. The cabbage is low in fat, but rich in potassium, vitamin A and vitamin C, so it is a very healthy food.
- 1 kg black cabbage
- 2 onions
- 400 g peeled tomatoes
- 12 tablespoons olive oil
- salt and pepper
Remove the leaves of the cabbage from the central stem.
Eliminate the central coast of the larger leaves, because it is very tough.
Wash the leaves in cold water and let them drain.
Put the leaves, a few at a time, on a cutting board and cut as if it were a salad, in pieces of about 2 cm.
Pour into a large pot olive oil, heat slightly, add the finely chopped onion and let it wither.
Then add the tomatoes, which have previously passed to the food mill, salt and cook for about 5 minutes.
Put it in the pot, a few at a time, the leaves of cabbage, cut into small pieces, and let wither, stirring.
When you see that the volume of cabbage fell, add salt, pepper, and hot water to cover the cabbage.
Cook over medium-high heat, in almost covered pot, for about 45 minutes.
If during cooking, the water dries, you can add more warm water.
If, on the contrary, the cabbage is cooked, but there is still a lot of water, boil for a few minutes on high heat and uncovered pot, to dry.