Ingredients:
1 cabbage of regular size, cut in small pieces
1 leek of regular size
1 red pepper
1 cup of tomato juice
1 cup of olive oil
1 big onion, chopped
3 mature tomatoes, cut in thick pieces
4 spoonful of chopped celery
1 cup of red dry wine
1/3 teaspoon of paprika
2 cups of water
Salt, pepper
Instructions:
Boil water in a big pot and add the cabbage pieces. Let it boil for ten minutes and then strain them. In another pot, sauté the leek, the onion and the pepper in the oil. Add the tomato juice, the tomatoes, the celery, the wine, the paprika and the two cups of water. Add salt and pepper and let the food simmer until there is no juice left.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
