stew of cabbage, 2 carrots, tomato, onion, garlic, green pepper, bacon, celery.

Ingredients:
White cabbage - 500 g
Carrots - 2 pcs.
Tomatoes - 2 pcs.
Onion - 1 large bulb
Garlic - 3 cloves
Bulgarian green pepper - 1 pc.
Celery (stalks or root) - 100 g
Bacon - 150-200 g
Vegetable oil - 2-3 tbsp. spoons
Salt, ground black pepper - to taste
Laurel leaf - 1-2 pcs.
Paprika (optional) - 1 tsp.
A little herbs (parsley, dill) for serving.

Preparation:
Vegetable Preparation:
Shred the cabbage.
Grate the carrots on a coarse grater.
Cut the onion into half rings.
Dice the bell pepper and celery.
Boil the tomatoes, remove the skin and cut into small pieces.
Chop the garlic.
Fryingthebacon:Cut the bacon into small pieces and fry in a heated pan with vegetable oil until golden. Transfer to a separate bowl.
Roasting the vegetables:
In the same pan, fry the onion until soft. Add the carrots, celery and bell peppers and stew for 5 minutes.
Then add the tomatoes and garlic, continue cooking for 3-4 minutes until the tomatoes release their juice.
Adding the cabbage:
Place the shredded cabbage in the skillet to the vegetables. Stir, add the bacon, bay leaf, salt, pepper and paprika.
If there is not enough liquid, add a little water or broth (about 100 ml).
Braising:
Reduce the heat, cover with a lid and braise the stew for 20-25 minutes, stirring occasionally.
Taste and add salt or spices if necessary.
Serving:Serve hot, sprinkled with fresh herbs.
Tip:
Ragu goes great with mashed potatoes, fresh bread or even as a stand-alone dish.
Bon appetit! 😊