Cabbage with Tomatoes and Bell Pepper

Ingredients

• 350 g cabbage
• Sea salt
• 1 green bell pepper
• 4 ripe tomatoes
• 1 tbsp Sunflower oil
• 1 tbsp Tomato Paste
• 2 tbsp sweet paprika powder
• 100 ml Vegetable broth
• 1 tsp cumin
• Nutmeg (freshly grated)
• 1 tsp Sambal oelek

Instructions

1. 1.

   Remove the outer leaves from the cabbage and cut the central core into wedges. Slice or shave the cabbage into thin strips, lightly salt it, and press firmly until it becomes slightly tender.

2. 2.

   Halve the bell pepper, clean, wash, and dice it. Remove the stems from the tomatoes. Briefly blanch the tomatoes, peel them, and roughly cube them.

3. 3.

   Heat the oil. Sauté the cabbage and bell pepper cubes over medium heat for 4 minutes, stirring occasionally.

4. 4.

   Add the tomato cubes, tomato paste, and paprika powder. Pour in the broth and cover; simmer on low heat for 5-10 minutes, stirring occasionally. Season with cumin, nutmeg, sambal oelek, and salt.