Ingredients
500 g cabbage (one medium cabbage "head")
50 g bacon (smoked, dried)
200 g tomato (strained juice)
1 teaspoon cumin
1 spoon vinegar
1 spoon fat (pork fat)
salt
pepper
Method
Sources
📖
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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Milled whole oats — pancakes, muffins, cookies, porridge bread
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
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Cut the cabbage to narrow strips approximately 5mm wide and 2-5 cm long. Heat water with vinegar and when it boils put cabbage in it. Cook for 3 minutes. During this put sliced bacon (in small cubes) on fat until transparent, add flour and brown it. Add cold water, tomato juice. Take out cabbage with hollow spoon, and throw the water out. Add cumin, season with salt and pepper. Cook not more than 30 minutes. Serve as a side dish to sausages, pork chops, and similar meat and mashed potato.