Kapusta (Polish Cabbage)

Ingredients:

- 1 medium head of cabbage (about 2 pounds), shredded

- 1 medium onion, chopped

- 2 tablespoons vegetable oil or butter

- 2 cloves garlic, minced

- 1-2 carrots, grated

- 1 large tomato, chopped (or 1 can of diced tomatoes)

- 1 teaspoon paprika (optional)

- 1-2 bay leaves

- Salt and pepper, to taste

- 1 tablespoon apple cider vinegar (optional)

- Fresh dill or parsley, chopped (for garnish)

Instructions:

1. Prepare the Cabbage:

- Remove the outer leaves of the cabbage and cut it into quarters. Shred the cabbage using a knife or a food processor.

2.Cook the Onions and Carrots:

- In a large pot, heat the vegetable oil or butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

- Add the grated carrots and minced garlic, cooking for an additional 2-3 minutes until softened.

3. Add the Cabbage:

- Stir in the shredded cabbage. Cook for about 5-10 minutes, stirring occasionally until the cabbage starts to wilt.

4. Add Tomatoes and Seasoning:

- Add the chopped tomatoes (or canned tomatoes), paprika, bay leaves, salt, and pepper. If you like, splash in the apple cider vinegar for a touch of acidity.

- Mix everything well and adjust seasoning as needed.

5. Simmer:

- Lower the heat to medium-low, cover, and let it simmer for 30-40 minutes. Stir occasionally until the cabbage is tender. If it seems too dry, you can add a little water to prevent sticking.

6. Finishing Touches:

- Taste and adjust seasoning before serving. Remove bay leaves and discard.

- Garnish with fresh dill or parsley if desired.

Serving Suggestions:

Kapusta is delicious and served as a side dish with sausages, meats, or hearty bread.

Enjoy!