Cabbage stewed with fish
Description
The dish is prepared without unnecessary complications. The fish turns out very tender and juicy, while the cabbage and vegetables perfectly complement its flavor. For this dish, you should use only red fish, previously marinated in lemon juice. Don't be surprised—the combination of cabbage with the main ingredient creates a true harmony of taste, so even true gourmets will appreciate this dish. Serve the finished dish at the table.
Instructions
- 1
Step 1
1. Before starting to prepare the fish, slice the cabbage by hand. It's better not to use a grater, as cutting with a knife will help the cabbage remain crunchy even after stewing.
- 2
Step 2
2. While shredding the cabbage head, sauté finely chopped onion in vegetable oil. Once it turns golden, remove from heat.
- 3
Step 3
3. While the vegetables are frying, you need to marinate the fish. To do this, squeeze lemon juice over it, mix and let it sit.
- 4
Step 4
4. As soon as the cabbage starts to soften and release its juice, add the chopped tomato (cut into medium pieces), mix well, and fry for about 3 minutes.
- 5
Step 5
5. As soon as the tomatoes are half-cooked, add the onion and fish to the vegetables. Mix, cover with a lid, and reduce the heat. Sauté for a couple more minutes, then pour in a glass of water and simmer for some time until the water completely evaporates.
- 6
Step 6
6. Sometimes, when I have time, I put the fish in the oven for ten minutes. You can also sprinkle it with cheese and bake it together with vegetables—according to your taste. Stewed cabbage with fish is served at home as a standalone dish.