Ingredients:
28 oz (800 g) cabbage, thinly shredded
10 oz (350 g) fresh mushroom, sliced
2 medium carrot, shredded
1 tbsp tomato paste
2 bay leaf
3 tbsp vegetable oil
Salt and pepper on your taste
Method:
Pre-heat a skillet with a vegetable oil.
Put mushrooms and carrots, a tomato paste, bay leaves, and a pepper, and stir well.
Cover the skillet with a lid, turn a heating to medium-low, and simmer for about 15 minutes.
Press a cabbage togethers with a salt, and put into skillet.
Simmer for 40 minutes more, stirring several times, and adding a hot water when necessary.
Stir well, let to sit for about 10 minutes, and serve.
