Stewed cabbage with tomato puree

4 servings

60 minutes

Braised cabbage with tomato puree is a simple yet incredibly aromatic dish that originates from Austrian cuisine. It combines the tenderness of braised cabbage, the rich flavor of tomato puree, and a slight tang from vinegar, creating a rich and balanced flavor profile. Initially prepared as a hearty side dish for meat, it pairs wonderfully with bread, potatoes, or on its own. The caramelized onions and spices give the cabbage a deep, warm taste. Adding toasted flour gives it a pleasant thickness and richness. This dish is perfect for a cozy home lunch or dinner, providing comfort and rich flavor with subtle notes of traditional Austrian cuisine.

Energy value per serving

• Calories: 243.9
• Proteins: 6g
• Fats: 14g
• Carbohydrates: 24.1g

Ingredients

• Onion: 1 pc
• White cabbage: 1 kg
• Vinegar: 1 tbsp
• Tomato puree: 2 tbsp
• Sugar: 1 tbsp
• Wheat flour: 1 tbsp
• Vegetable oil: 3 tbsp

Cooking steps

1. Clean and chop the cabbage. Place it in a pot, add a tablespoon of oil, and pour in half a glass of boiled water or meat broth. Cover with a lid and simmer for about 40 minutes.

   Required ingredients:

   • White cabbage: 1 kg
   • Vegetable oil: 3 tablespoons

2. Chop and fry the onion. Mix it with tomato puree, vinegar, sugar, salt, bay leaf, pepper, add the resulting mixture to the pot, and continue to simmer until ready - about 10 minutes.

   Required ingredients:

   • Onion: 1 piece
   • Tomato puree: 2 tablespoons
   • Vinegar: 1 tablespoon
   • Sugar: 1 tablespoon

3. Fry the flour in a little oil in a pan and add the resulting 'sauce' to the pot with the cooked cabbage. Mix well and bring to a boil. After that, the cabbage can be served.

   Required ingredients:

   • Wheat flour: 1 tablespoon
   • Vegetable oil: 3 tablespoons