| How To Cook: |
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1. Wash the cabbage and take the leaves apart, then boil it.
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2. Chop the onions into small pieces and cook in the oil without browning.
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3. Wash, peel and slice the potatoes and carrots and add to the mixture with the salt; when they are well done, add some warm water.
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4. Cut the cooked cabbage into large pieces and add it; stir gently to prevent the potatoes from mashing.
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5. Plunge the tomatoes into hot water, peel, remove the seeds and chop the flesh into small pieces.
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6. Add a little more water to prevent the 'alecha' from burning, and then add the tomatoes.
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7. Wash the green peppers, cut in halves and take out the seeds; add to the 'alecha'.
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8. Season with salt if necessary and continue to cook until all the vegetables are tender.
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