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.
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.
- 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.
- 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.
- Wheat flour: 1 tablespoon
- Vegetable oil: 3 tablespoons
