Cabbage with Tomatoes and Bell Pepper
Free the cabbage of its outer leaves and cut out the central stem. Cut or plane the cabbage into thin strips, season lightly with salt and crush slightly so the cabbage strips are crinkled.
Halve and trim the bell pepper, rinse and cut into cubes. Remove the stems from the tomatoes and blanch briefly. Peel and coarsely chop.
Heat the oil and sauté the cabbage and diced pepper over medium heat for 4 minutes, while stirring.
Add the diced tomatoes, the tomato paste and the paprika. Pour in the broth, cover and simmer the vegetables over low heat for 5-10 minutes, stirring occasionally.
Serve seasoned with caraway, nutmeg, Sambal oelek and salt.