Tomato Cabbage (Tomaten Kohl)
photo by RonaNZ
- Ready In:
- 1 (2 lb) savoy cabbage or (2 lb) green cabbage
- 1 -2 tablespoon rendered bacon fat
- 1 (8 ounce) sweet onions
- 1 (28 ounce) can petite diced tomatoes
- 1 (29 ounce) can tomato sauce
- 1 tablespoon cider vinegar or 1 tablespoon white balsamic vinegar
- 1 teaspoon salt
- 1⁄2 teaspoon white pepper
- 1⁄2 tablespoon caraway seed
- 1 teaspoon ground allspice
- 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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Made this for a dinner party of 10! Pan was nearly licked clean! My son who said he doesn't usually like cabbage, went for seconds; as did others also! I was cooking ribs as well as 3 other dishes & somehow missed the vinegar and allspice, but I always use garlic and added a few shakes of Italian spice! I also used bacon strips, not just grease! Excellent way to make an inexpensive vegetable a complete hit!
When ever I find a recipe that I really like, I search the cook's list of posted recipes for others we may like also. This is something I had all the ingredients for on hand and boy am I glad I tried this too. This was hardy and good. My husband had 2 bowls full. I followed the recipe as written. I also took your suggestion and added keilbasa at the end of cooking. This would go perfectly with potatoes and bread for a good, complete meal.
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Hi, everyone! My name is Ellen. I was born in the town so nice, they named it twice - New York, New York! I grew up in Ossining, NY, just minutes outside of Manhattan. My grandma immigrated to New York from Austria, and owned a delicatessen for years right near the original Yankee Stadium. She was a fabulous cook and baker, as was my mother, and I learned a lot about food preparation from both of them. I could cook a complete meal for eight people by the time I was in the third grade. I always loved to cook, and with two such great teachers, how could I not?! I am a born-again Christian, and I have enjoyed serving on different ministries at my church, the most recent one being data-entering the info and prayer requests handed in every week on the Care & Communication Cards, and then I follow up with phone calls & emails to welcome, answer any questions, and assist, if needed. I also work with Community Caregivers, an organization providing all kinds of assitance to people who have need, including delivering prescriptions, providing transportation to doctor appointments, helping the visually disabled with paperwork, etc. It has been a great growing experience for me. This is Jeff, my husband and most appreciative gourmand. This is Cricket, our American Eskimo. He is pure energy! This is Daphne, our Bluetick Hound. She is a sweetheart! Here's a video of a youth drama/dance from GodTube that is absolutely one of my favorites! http://youtu.be/cyheJ480LYA Thank you, SusieQusie! Thank you, Susie D! Thank you, FloridaNative! This four-pound lobstah is our idea of a perfect picnic supper! Here are several photos I've taken of our yard from mid-Spring to late-Summer