Troškinti kopūstai – braised cabbage with beans and smoked paprika

Ingredients (serves 4)

• White cabbage800 g
• Red kidney beans, cooked / tinned480 g
• Carrot150 g
• Onion120 g
• Tomato purée40 g
• Rapeseed / sunflower oil15 g
• Potatoes (raw)400 g

Also: Smoked paprika, caraway, bay leaf, vinegar, salt, pepper, water

Method

1. Get ready: dice the onion, grate the carrot and cut the cabbage into thin strips. Peel the potatoes and cut them in half; drain and rinse the beans.
2. Cover the potatoes with water, salt lightly and cook over medium heat for 20–25 min from boiling, until soft.
3. While the potatoes cook, heat 15 g oil (1.5 tbsp) in a large pan over medium heat. Fry the onion and carrot for 4–5 min, until soft.
4. Add the cabbage and caraway and cook over medium heat for another 3–4 min, stirring. If it starts to catch – add a splash of water, not oil.
5. Stir in 40 g tomato purée, a bay leaf and 200 ml water. Braise covered over low heat for 25 min, until the cabbage is soft.
6. Stir in the beans, smoked paprika and a splash of vinegar and warm through over low heat for 3–4 min. Salt lightly, add pepper and remove the bay leaf.
7. Serve with the potatoes. Cool leftovers within 2 hours and keep in the fridge for up to 3 days.