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 Cauliflower with Olives in Tomato Sauce Recipe
A dish of Sardinian cuisine. It is served as a side dish or as an independent dish.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. If you take fresh cabbage, it should be washed and cut into inflorescences. And you can use frozen. Pour water into a saucepan, bring to a boil and cook until half cooked.
    If you take fresh cabbage, it should be washed and cut into inflorescences. And you can use frozen. Pour water into a saucepan, bring to a boil and cook until half cooked.
  2. Drain the cabbage. Heat the olive oil in the same pan. Peel the onion and garlic and cut into small cubes. Fry in oil until soft.
    Drain the cabbage. Heat the olive oil in the same pan. Peel the onion and garlic and cut into small cubes. Fry in oil until soft.
  3. Add tomatoes in their own juice, season with salt and pepper to taste. If desired, you can replace these tomatoes with tomato paste or fresh tomatoes. Boil everything together for 5 minutes.
    Add tomatoes in their own juice, season with salt and pepper to taste. If desired, you can replace these tomatoes with tomato paste or fresh tomatoes. Boil everything together for 5 minutes.
  4. Then add the pitted olives.
    Then add the pitted olives.
  5. And cauliflower. Add water. Cover and cook for about 15-20 minutes or until the cabbage is completely soft. Serve hot with a side dish or as an independent dish.
    And cauliflower. Add water. Cover and cook for about 15-20 minutes or until the cabbage is completely soft. Serve hot with a side dish or as an independent dish.
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