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Blanch carrots > Butter > Minced garlic, onion, pepper > Carrots, mushrooms > Cabbage > Peeled tomato, apple > Sauce, water
Cut cabbage, onion, bell pepper, celery, and carrot into bite-sized pieces.
Heat olive oil in a pot and sauté the onion first.
Add all remaining vegetables and stir-fry for 2–3 minutes.
Pour in canned tomatoes and water, then bring to a boil.
Simmer on medium-low heat for 20 minutes until ingredients are cooked through, then season with salt and pepper.
