1 medium green cabbage
1 large carrot
2 medium tomatoes
2 garlic cloves
3-5 small dill stalks
3 tbsp vegetable oil
3 tbsp butter or margarine
1 large onion
Shred the cabbage into small, short, thin pieces.
Peel and wash the carrot. Grate the carrot on a large grater.
Place the vegetable oil and butter into a saucepan, heat until boiling, and place the carrot and cabbage into the saucepan.
Cover the saucepan with a lid, and simmer the vegetables with low heating for about 45 minutes.
Stir 3-5 times, and add water if necessary.
At the same time, peel the garlic, tomatoes, and onions.
Cut the dill into small pieces.
Grate the garlic.
Cut the tomatoes into small cubes.
Cut the onions into short thin strips.
Stir-fry until onions turn golden.
Add tomatoes to the skillet with onions; simmer them for about 5 minutes.
Add the ground garlic and dill into the saucepan with the cabbage, stir, add the onion-tomato mix into the saucepan, stir them all together, and simmer for about 15 minutes with low heating under a lid.
After 10 minutes, add salt, and stir well.
Serve hot as a standalone vegetable dish or as garnish to a meat.