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What You Need:
(To Serve: 6 to 8)
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A 3-pound red cabbage, cut into quarters, cored, then coarsely shredded
½ cup coarsely chopped onions
1 teaspoon finely chopped garlic
8 tablespoons tomato paste
1 cup cold water
1 teaspoon salt
6 tablespoons butter, cut into small pieces
1 teaspoon salt
3 tablespoons fresh lemon juice, strained
2 tablespoons sour cream
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Translate this recipe:
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| How To Cook: |
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1. In a 4-quart enameled or stainless-steel casserole, combine the shredded cabbage, chopped onions and garlic. Mix the tomato paste in the water and stir into the cabbage.
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2. Add 1 teaspoon of the salt and the butter and, stirring constantly, bring to a boil over high heat. Then reduce the heat to low, cover the casserole and simmer 45 minutes, or until the cabbage is tender.
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3. Stir in the lemon juice and the remaining teaspoon of salt and remove from the heat. Stir in the sour cream and taste for seasoning.
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4. Serve directly from the casserole or mound the cabbage in the center of a large serving bowl. Braised cabbage makes an excellent accompaniment to chopped meat patties or stuffed shoulder of veal.
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