Tomato Cabbage (Tomaten Kohl)

Recipe by Divaconviva
READY IN: 50mins
SERVES: 12
YIELD: 12 Cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 4-quart pot, melt bacon fat and add chopped onions. Saute over low-medium heat until translucent, approximately 5 minutes.
  • Cut cabbage into one-inch by two-inch strips approximately. I cut the head into quarters, cut out the core, and then slice across the wedge.
  • Add chopped cabbage into pot, stirring to mix with the onions, adding a little more bacon fat if needed to coat the cabbage.
  • Sprinkle vinegar over cabbage in pot, then stir in salt, pepper, and caraway seed. Simmer until wilted, about 10 minutes, stirring once or twice.
  • Add tomatoes and tomato sauce when cabbage has wilted.
  • Stir in allspice. Adjust seasonings to taste. Sometimes I add a teaspoon or more of sugar to cut any bitter/acidic taste.
  • Cover and simmer for 30 to 40 minutes. Check after 20 minutes if you like it crisp-tender. I usually cook it 40 to 45 minutes so it's really tender.
  • For variety, increase the amount of and/or substitute different tomatoes -- crushed tomatoes, tomato puree, or tomato juice/V8. This makes it 'soupier,' and then we just serve it in cereal bowls or rice bowls on the side to enjoy every drop of the liquid!
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