Hi there! Almost a month passed since my last post here and plenty of lovely events have happened in my life. I celebrated my 22nd birthday, finished the first part of my qualification project and took part in food photography contest that was organized by StockFood group located on Facebook.
I'd like to say much thanks to my friends and relatives for their sincere words and congratulations. The best present is to know that you're not alone.
At the beginning of November I got a long-awaited letter from my teacher. She approved of the first part of my diploma work. By the way it was connected with my own project devoted to food and cooking magazine. It was only a trial version but maybe someday we will see it on the shelves of popular supermarkets. Oh, my dream!
Meanwhile it becomes colder and colder outside - it's time to cook warm and copious dishes. What is your favourite one?
What are you guided by while choosing the dish to cook for daily family dinner? I like simple and tasty dishes that don't require too much time to cook. Of course, they must be from common products that you can find in every supermarket. Stewed Cabbage with Lentil and Sausages is a perfect example.
Stewed Cabbage with Lentil and Sausages
Preparation: 10 min.
Process: 40 min. Yield 4.
500 g cabbage
1 big onion
1 big carrot
1 big tomato
1 Tbsp homemade tomato ketchup
1/2 cup green lentil, cooked according to package instruction
sausages or chorizo
a bunch of parsley
a bunch of dill
salt and pepper - on your taste
1. Preheat the oven to 140 C.
2. Heat the cast-iron pan with olive oil.
3. Chop the onion, add to the pan and cook for 5 min, stirring.
4. Grate the carrot, add to the onion and cook on low-heat for 5-8 min, stirring.
5. Peel and chop tomato and add to the vegetables. Add homemade tomato ketchup and cook for 5-8 min.
6. Shred the cabbage and add to the pan, mix well, cover the pan with a lid and simmer for 10-15 min.
7. Add lentil, sliced sausages, chopped parsley and dill, salt and pepper on your taste, mix well and transfer the pan to the oven for 10-15 min. Serve hot, sprinkling generously with chopped parsley and dill.