Vegetable stew with cabbage
(from Denmark)

Ingredients:
fresh white cabbage — 400 g
potatoes (medium) — 3-4 pcs.
carrot — 1 pc.
onion (medium—sized) - 1 pc.
garlic — 4 cloves
vegetable oil — 3 tbsp
ketchup (can be replaced with tomato sauce or tomato paste) — 1 tbsp
salt, a mixture of ground peppers — to taste
bay leaf — 1 pc.

Preparation:
Peel the carrots and onions. Cut the carrots into thin pieces and the onions into small cubes. Heat the vegetable oil in a frying pan, then add the chopped onions and carrots and fry the vegetables over medium heat for 5 minutes, stirring occasionally.
Remove the top leaves from the cabbage, and then cut into thin strips. 

Put the chopped cabbage in a frying pan with fried vegetables. Fry the vegetables for 5-7 minutes, stirring the contents of the pan from time to time. 
Peel the potatoes and cut into medium cubes (the side size of the potato cubes should be about 2.5 cm). 

Transfer the fried cabbage, carrots and onions from the pan to a large saucepan (or saucepan, or cauldron), add the chopped potatoes.
Add chopped garlic, bay leaf, ketchup (can be replaced with tomato paste or tomato sauce), salt and pepper to taste. 

Pour boiled water into a saucepan. You do not need to completely fill the potatoes and cabbage with water, otherwise you will get a soup, not a stew. The vegetables should be covered with water for about 3/4.
Stir the contents of the pan, put on high heat, and after the water boils, reduce the heat to a minimum. 

Cover the pan with a lid and simmer the vegetable stew for about 25-30 minutes. The potatoes should become soft.
When serving, you can sprinkle the stew with additional fresh herbs. 

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