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Categories:
olive oil garlic onion carrots tomatoes tomato paste tomato ketchup brown sugar bay leaf lemon juice cabbage golden raisins fresh ground sour cream
Viewed: 45 - Published at: 8 years agoIngredients
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 1 cup minced or grated onion
- 1 cup peeled thinly sliced carrots
- 1 28-ounce can plum tomatoes in puree
- 1 cup tomato paste
- 1/2 cup tomato ketchup
- 1/2 cup dark brown sugar
- 1 bay leaf
- 1/2 cup lemon juice
- 3 pounds cabbage (tough outer leaves, core and ribs removed), sliced into 1/4-inch-wide ribbons.
- 1/2 cup golden raisins
- Fresh ground (preferably medium grind) black pepper
- Sour cream, optional.
Method
- Time: 3 hours
- 1. In a 6-quart pot over medium-low heat, heat olive oil and add garlic. Cover and cook until garlic is tender but not browned, about 2 minutes. Add onion, and saute until translucent. Add 3 cups water, carrots, tomatoes and puree, tomato paste, ketchup, brown sugar and bay leaf. Simmer at a lively bubble for 10 minutes, then crush whole tomatoes with potato masher or fork. Continue to simmer until carrots are tender, about 10 minutes. Discard bay leaf.
- 2. Using an immersion blender, or working in batches with a stand blender, process mixture until it is coarse, not pureed. Return sauce to pot and add lemon juice, cabbage ribbons and 3 cups water. Place over medium-high heat and cook at a lively simmer until cabbage is cooked to taste, from al dente to meltingly soft, 1 to 2 hours. Add 3 to 6 cups water, to thin to desired consistency. Ten minutes before serving, stir in raisins and a few twists of black pepper. If desired, garnish each serving with a dollop of sour cream.
- Yield: 8 servings.
