Ingredients
4 clove Garlic
1 tbsp Olive oil
4 slice Bacon (or ham or sausage)
1 Carrot, medium
1/2 Onion, medium
2 medium Potatoes
1/4 Cabbage
300 ml Canned tomato (chopped)
1200 ml Water
3 tsp Consomme bouillon
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Slice the bacon to 1 cm thick, cut the garlic cloves in half, remove the sprout, and chop vegetables into 1 cm cubes. Put olive oil and the minced or thinly sliced garlic in a frying pan, and fry over low heat until light brown. Add the bacon and saute (I used ham in the photo). Add the carrots. Then, add the onions, and a pinch of salt to bring out the sweetness. Saute until the onions become tender and sweet. Add the cabbage. Saute the until the cabbage becomes tender. Add the whole tomatoes, bay leaves, and water. Bring to a boil, add the consomme, and skim off any scum that rises to the top. Simmer for about 30 minutes. Add the potatoes at this stage to prevent overcooking to the point of breaking apart. Simmer for 15 minutes, then add salt and pepper to taste. Transfer to individual serving bowls, sprinkle in Parmesan cheese and parsley, then serve.
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish