Braised Cabbage with Tomato Puree

Main Dishes | Austrian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Fresh cabbage can be replaced with sauerkraut, but in that case, there is no need to add vinegar.

Ingredients

Onion - 1 piece
White Cabbage - 2 lbs
Vinegar essence - 1 tablespoon
Tomato Puree - 2 spoons
Sugar - 1 tablespoon
Wheat Flour - 1 tablespoon
Vegetable Oil - 3 spoons

Step by Step guide

Step 1

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

Step 2

Chop and sauté the onion. Mix it with tomato puree, vinegar, sugar, salt, bay leaf, and pepper. Add the resulting mixture to the pot and continue to simmer until cooked through — about 10 minutes.

Step 3

Sauté the flour in a small amount of oil in a skillet, then add the resulting "sauce" to the pot with the cooked cabbage. Stir well and bring to a boil. After that, the cabbage is ready to be served.