Join the conversation! AMT. PER SERVING % DAILY VALUE Add cabbage, carrots and parsley, to butter in a medium sauce pan, and mix until well coated with butter. Stir in salt, pepper and broth. Cover, bring to a boil, reduce heat to low and cook for 10 to 15 minutes or until vegetables are tender-crisp and still quite bright in colour.
In a deep 12-inch skillet, melt the butter over medium heat. Add the onion, carrots and bell pepper. Cook, stirring often, until softened, about 5 minutes. Stir in the cabbage and potatoes. Add water and season with salt and red pepper flakes to taste. Bring to a boil. Reduce the heat to medium-low and cover.
Preheat the oven to 400°F (200°C). Grease a 13 x 9" (33 x 23 cm) baking dish. Shred the green cabbage using a sharp knife, mandolin slicer, or a food processor. Melt the butter in a large frying pan over medium-high heat. Fry the cabbage, onion, and garlic for 8-10 minutes, or until the cabbage is softened.
Chop the cabbage finely. Add 1/2 tsp salt and mash well with your hands. Leave the cabbage to sit for 10 minutes, then squeeze out the juice if any. 2. Add grated carrots to the cabbage. Add sour cream, eggs, baking soda, baking powder, flour, salt, and pepper. Mix thoroughly. If desired, add fresh dill, green onions, garlic, and herbs. 3.