At a family cookout, the company is rarely silent over tomato cabbage: everyone has a "one, sure" trick. Cabbage in tomatoes: from a canteen nightmare to a comfort food at home, if you don't cook it into sugary wallpaper paste. In the end, of course, the version that runs out of the second portion first wins.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Cut the cabbage into strips, start cooking it with onion, cumin and a little water. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Add the tomato juice and cook just until soft. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Thicken with a light stir-fry, then boil for a few minutes. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Adjust with sugar, salt and a little vinegar; serve with roast meat or meatloaf. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Leave the cabbage slightly chewy and adjust the sweetness of the tomatoes with vinegar.
- Cut the ingredients to the same size, so they are prepared more evenly.
- Add the spices in several portions and taste after each larger step.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.