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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the oil in a large pan over medium heat.
Add the sliced onion and cook until soft and lightly golden.
Stir in the garlic (if using) and cook for about 30 seconds.
Add the chopped tomatoes and tomato paste. Cook until slightly thickened.
Mix in the sweet paprika, salt, black pepper, and sugar.
Add some grated carrots (if using )
Add the shredded red cabbage and stir until evenly coated.
Pour in the water or vegetable stock and add the vinegar.
Cover and simmer on low heat, stirring occasionally, until the cabbage becomes tender.
Taste and adjust the seasoning if needed.
Garnish with fresh parsley and serve warm.
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Don’t overcook the cabbage—it should remain tender while keeping a little texture.
For a richer flavor, let the dish rest for 10 minutes before serving.
Add a pinch of caraway seeds for a traditional Central and Eastern European twist.
This dish tastes even better the next day after the flavors have developed.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Simply chop them finely and use the same quantity.
Is there a substitute for sweet paprika?
You can use smoked paprika for a different flavor profile, but it will alter the taste slightly.
How can I make this dish vegan?
This dish is already vegan as it uses vegetable oil and no animal products.
Can I prepare this dish in advance?
Yes, it can be made a day ahead and the flavors will develop further.
What can I serve with Bulgarian Stewed Red Cabbage?
It pairs well with grilled sausages, roast chicken, pork chops, or as a vegetarian main course over rice.
