Finely chop the onion and the pepper, place in a deep frying pan (wok) or Dutch oven with a little oil.

If you think there is too little oil, add half a glass of water - this way the cabbage will be healthier, don't bathe in oil.

After the onions and pepper have softened, add the diced tomatoes (here I used canned).

Stir and cook for 2-3 minutes.

Then add the tomato paste (I also put pepper paste if I have) and a little paprika (if you have).

Stir and cook for 2-3 minutes.

Chop the cabbage, not very small, and place over the mixture in the pan.

If it doesn't fit all at once, stir and leave for a few minutes. The cabbage in the pan will shrink and make room for the rest of the chopped cabbage.

I usually turn the heat to low and start to chop the cabbage. I keep adding to the pot along the way and mix after each time until I put it all.

After you've added all the cabbage, mix well and put the lid on.

The next very important step is cooking over a medium heat and necessarily with a lid - this way the cabbage will release the juice, it will steam and you won't have to add water while cooking.

Every 10 minutes, lift the lid and mix - not too often, though, it will turn into a porridge and won't cook evenly.

In about 25-30, minutes the cabbage should be done. Taste and keep cooking with the lid on, over low heat, if needed. Add salt and pepper, plus other spices you like - dill, thyme etc.

Turn off the heat and let infuse for 10 minutes, without a lid.

So that's all it takes to get the highest quality braised cabbage. It's tasty, flavorful and suitable for anything - meat, fish, potatoes or as such, as a Lenten or vegetarian dish.

Enjoy!