Wash, dry, and finely chop the napa cabbage.

Wash, peel, and grate the carrot on a medium grater.

Peel and finely chop the onion.

Wash, peel, and grate the apple on a medium grater (remove the seed core).

Heat the oil in a pot. After a moment, add the onion. Fry for a few minutes over low heat, stirring occasionally.

Then add the carrot. Again, fry for a few minutes, stirring occasionally.

Add the cabbage and apple. Season with salt and pepper to taste. Mix well. Pour in about ½ cup of water and cook over low heat, covered, for 15 minutes, stirring occasionally. If necessary, add more water during cooking. If there is too much water at the end of cooking (before adding the tomato paste to the cabbage), increase the heat to evaporate it.

After the indicated time, add the tomato paste. Mix well and cook for a moment longer. Taste and if necessary, season with salt again.

Serve on a plate.