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Tomato cabbage stew served with fresh dill and juicy meatballs
Tomato cabbage in a silky tomato sauce, served with dill and tasty meatballs

Tomato cabbage stew

Author: Flavelo
Recipes Main Courses
A rehabilitated star of canteen meals. The secret to tomato cabbage is finding the balance between 'not too sweet, not too sour' and preserving the texture of the cabbage. It must not be overcooked; the cabbage should remain al dente while the thick tomato sauce coats the strands. A flavour bomb conjured from simple ingredients.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 5 servings
🔥 Calories 220 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large saucepan
  • Sharp knife or cabbage shredder
  • Frying pan for the roux

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Cut the cabbage into thin strips, and the onion finely. Sauté the onion in half of the oil.

Tip: Remove the cabbage core as it can be bitter and hard to cook.
2 ✓

Add the cabbage, season with salt, and braise under a lid in its own juice until it wilts.

Tip: Salt helps draw water out of the cabbage cell walls, so it steams in its own vapour (Osmosis).
3 ✓

Pour in the tomato juice, season with pepper, add the sugar, and cook until almost tender.

Tip: Do not overcook at this point, as it will need to boil again after adding the roux.
4 ✓

Prepare a blonde roux with the remaining oil and flour, use it to thicken the stew, and bring to a boil.

Tip: The roux smooths out the acidity of the tomato and gives body to the stew.

Recipe FAQ

It turned out too sour.
The acidity of tomatoes varies. Counteract it with more sugar or a pinch of bicarbonate of soda (careful, it foams!).

Ingredients

  • 1 head White cabbage (approx. 1 kg)
  • 500 ml Tomato juice (thick) or Passata
  • 1 whole Onion
  • 2 tbsp Oil
  • 1 tbsp Plain flour
  • 1 tbsp Sugar (more to taste)
  • 0.5 tsp Salt
  • 0.5 tsp Ground pepper