Ingredients
500 g pickled vegetables of your choice (peppers, bell peppers, tomatoes, cabbage)
4 tbsp sunflower oil
3-4 tbsp margarine
4 tbsp flour
cabbage juice
3-4 cloves garlic
black pepper
1 bay leaf
parsley
Photo added on
Photo author
stef_rs
Method
Chopped pickled vegetables sauté in the oil and a little water to kneading. Separately in margarine fry flour to brown and diluted with cabbage juice to a thick paste, stirring constantly. Add softened vegetables and boil for 1-2 minutes. Put them crushed garlic, pepper, bay leaf and finely cut parsley.
Containers:
Difficulty
Easy
Tested
1 user
Comments
With this recipe I discovered a forgotten taste of my childhood. It was magic. The only thing I would change is to reduce the amount of margarine, because it is predominant.