Paradicsomos Káposzta / Creamed Tomato Cabbage
Credit: Marika’s Kitchen
- 1 medium head of cabbage.
- 1 medium onion sliced
- enough water to cover ½ of shredded/chopped cabbage (option 1)
- 1/4 cup (53g) olive oil (option 2)
- 2 cups (454g) water
- 15 oz. can (422g) tomato sauce
- 1 tsp. (10g) salt (or salt to taste)
- 1 Tbsp. (15g) sugar (or sugar to taste)
- 1 Tbsp. (13.3g) Olive oil
- 2 Tbsp. (15g) all-purpose flour
- Peel onion, cut in half and cut in thin slices.
- Cut cabbage in half. Cut each half in half. Cut out core and cut cabbage into thin shreds. OPTION 1:
- OPTION 1A: Add cabbage and onions to pot and fill pot with enough water to cover half of cabbage.
- OPTION 1B: Boil cabbage and onions for about ten minutes, stirring occasionally. Cabbage will reduce below water level.
- OPTION 1C: Drain water from cabbage and proceed to step #9. OPTION 2:
- OPTION 2A:Heat 1/4 cup olive oil in pan.
- OPTION 2B: Sauté onions for 3 to 4 minutes, stirring frequently.
- OPTION 2C: Add cabbage and sauté for 7 to 10 minutes. After either sautéing or boiling your cabbage, continue by:
- Add 2 cups water and 2 cups tomato sauce and stir.
- Add 1 tsp. salt and 1 Tbsp. sugar. Stir and cook stirring occasionally for about 20 minutes.
- To thicken sauce, make a roux by heating 1 Tbsp. oil. Add 2 Tbsp. all purpose flour and sauté for one or two minutes stirring continuously.
- Set aside to cool.
- When roux has cooled, add some tomato sauce from cabbage to roux, stir well until smooth and add roux to pot and stir to incorporate into the cabbage and tomato sauce. 🙂
- Cook for another 5 or 10 minutes and serve.
Note:Some recipes call for a teaspoon of ground caraway seed and ½ a tsp. ground pepper. I opted to leave those out since Cser Mama never put that in and this is a reflection of her recipe. ☺