Tomato cabbage reminds many people of the school canteen, yet the homemade version has a different character. With cabbage that still has bite and carefully balanced acidity, it becomes lunch rather than an obligation.
Method, step by step
- 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.
- Thicken with a light stir-fry, then boil for a few minutes.
- 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.
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.
