Ingredients:
- 2 carrots
- 1 onion or bunch of spring onions or leeks
- 1 cabbage
- 1 fresh garlic
- 3-4 stalks celery
- parsley or sage
- 200g tinned tomatoes (or you can use the fresh ones), chopped
- salt
- paprika
Method:
Depending on how long your oven takes to heat up, preheat to 180°C.
- Chop the shallots (you can use both parts) and celery.
- Grate the carrots and toss with the shallots and celery in some cooking oil in a large saucepan over medium heat for about 5 mins.
- Meanwhile, chop and add the cabbage and keep stirring until it softens (another 10-15 mins).
- Add the salt and paprika.
- Add the tomatoes and stir for couple of minutes.
- Add a cup or two of boiling water and leave to simmer for 10 mins.
- Remove from the stove and add finely chopped garlic.
- Place everything in an oven dish/tin, add more boiling water if needed and bake in a preheated oven until crust appears.
- Garnish with parsley or sage.
~ Meat-lovers, you can add sausages before you put the dish in the oven! ~
Recipe design: Pavlina
Photo taken at the Streatham Food Festival 2015 by Susanne Hakuba. Click here for more pics from the day.