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Tomato cabbage stew served with fresh dill and meatballs.
Silky tomato cabbage stew served with dill and savory meatballs.

Sweet and Sour Tomato Cabbage Stew

Author: Flavelo
Recipes Main Courses
A rehabilitated star of cafeteria cuisine. The secret to this Tomato Cabbage Stew is finding the perfect balance between sweet and sour while preserving the cabbage's texture. It shouldn't be mushy; the cabbage must remain slightly crisp, coated in a thick, rich tomato sauce. A flavor bomb made from simple pantry staples.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 5 servings
🔥 Calories 220 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot or Dutch oven
  • Chef's knife or mandoline slicer
  • Small pan for the roux

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Shred the cabbage thinly and finely chop the onion. Sauté the onion in half of the oil.

Tip: Remove the tough core of the cabbage as it can be bitter and hard to cook.
2 ✓

Add the cabbage, season with salt, and cover. Steam in its own juices until wilted.

Tip: Salt draws moisture out of the cabbage cells (osmosis), allowing it to steam in its own vapor.
3 ✓

Pour in the tomato juice, add pepper and sugar, and simmer until nearly tender.

Tip: Don't overcook it at this stage; it will continue to soften after thickening.
4 ✓

Make a light roux with the remaining oil and flour. Stir it into the stew to thicken and bring to a boil.

Tip: The roux (thickener) smooths out the acidity of the tomatoes and gives the stew body.

Recipe FAQ

It's too sour.
Tomato acidity varies. Balance it out with more sugar or a tiny pinch of baking soda (careful, it foams!).

Ingredients

  • 1 head Cabbage (approx. 2 lbs)
  • 2 cups Thick Tomato Juice or Puree
  • 1 medium Yellow Onion
  • 2 tbsp Vegetable Oil
  • 1 tbsp All-Purpose Flour
  • 1 tbsp Sugar (adjust to taste)
  • 0.5 tsp Salt
  • 0.5 tsp Ground Black Pepper