A rustic vegetable dish usually served with roast meats or fasirozott (fried meatball patties) but nice with just some bread or langos bread. Despite being simple it can be very tasty if the cabbage is cooked right, tender but still retained a bit of bite and the rich tomato sauce has a good sweet and acid balance, neither too runny or too thick. The caraway seeds give a bit of extra oomph and curiosity. And here is how I make it:
- 1 head of white cabbage (around 1kg)
- 700ml-1000ml of tomato passata
(or 2 x 400g tins of chopped tomatoes blended smooth)
- 2-3 tbsp of tomato paste
- 1 onion
- 4 tablespoon sunflower oil
- 3 tablespoon flour
- 1 tbsp of paprika powder
- 0.5 teaspoon of ground caraway seeds
- 1 tablespoon of sugar – or to taste
- 1 teaspoon salt
- Take the outer or any damaged leaves off, wash and cut the cabbage into quarters. Discard the tough middle core and cut the leaves into strips.
- Place in a deep pan add enough water to just cover it, season with salt and ground caraway seed, drop in the peeled whole onion and cook till the cabbage tender but still has some bite.
- While the cabbage is cooking we can prepare the roux to thicken the sauce with. Fry the 3 tbsp flour on the 4 tbsp of oil till just starting to turn light brown. Take off the heat stir in the paprika powder and the tomato paste. Back on the heat warm it through again and gradually pour in half of the tomato passata stirring continuously for a smooth consistency.
- When the cabbage is cooked discard the whole onion. The cabbage can release some water too while cooking so pour some off should you have too much. Add the roux to the hot bubbling cabbage stew, stir on the heat. When thickened, gradually work in the rest of the passata until you get the consistency you like. Add sugar and simmer at boiling point for a few minutes.
- Serve with roast meats, fasirozott or just some nice soft bread.