Chop the onion finely and fry until it’s glazed. Add the chopped pepper, 1 clove of garlic and tomatoes. Cook until the peppers are soft. Blend and add spices: sugar, salt, pepper and parsley. Put a quarter of butter cube and cook again.
In a heatproof dish, put the potatoes cut into slices and sprinkle them gently with oil and salt. Then put a layer of the stuffed cabbage and pour the prepared sauce on it. Cover the dish and put in the oven for 30-40 minutes.
We recommend a compote made of 1.5 l of water, 500 g of frozen cherries and 200 g of sugar.
Enjoy your meal!
- 3 onions
- 2 cans of tomatoes
- 3 red peppers
- 1 clove of garlic
- 4 potatoes
- 50 ml of vegetable oil
- 30 g of frozen parsley
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