Cabbage stew
A monastic recipe to make the classic braised cabbage stew in the pot, in its fasting version, without the meat that usually accompanies it. A wintery, oily dish from Mount Athos, ideal for the cold days when we are fasting and have catalysis of "wine and of oil". We can accompany it with a slice of bread from monks and a glass of red wine. Read the recipe and try it.
We cut the cabbage into pieces, put it in a pot to boil for 10 minutes and then drain it.
We chop the onion, leek, pepper and tomatoes.
We put half the olive oil in another pot and frizzle the onions, leek and pepper for a few minutes.
We deglaze the vegetables with the red wine and after a while we add the tomatoes and the tomato juice.
Then, we add the cabbage, celery, paprika and season with salt and pepper.
We pour some hot water, just enough to cover the ingredients, and let the food simmer for about 15 minutes.
Just before turning off the food, we add the rest of the olive oil.
It is always better to add boiling water from the kettle so that the food does not stop boiling.
If we like spicy foods, we can add hot pepper.
