This recipe starts with caramelizing onions on lard. If you want to make this recipe vegetarian friendly, substitute vegetable shortening for the lard.

Once the onions are caramelized, they are simmered together with fresh shredded cabbage and peeled diced fresh tomatoes. A bit of sugar and vinegar add a sweet and sour flavor and the dish is spiced with whole caraway seeds. 

See Also

Baked Cabbage with Tomatoes and Caraway Seeds

Easy Cabbage Recipe with Tomato Juice

Scalloped Cabbage with Tomatoes and Cheese

Ingredients

•  2 medium onions sliced
• 2 tablespoons lard (or vegetable shortening)
• 1 tablespoon white granulated sugar
• 1 medium white cabbage shredded
• 1 teaspoon salt
• 1/2  teaspoon caraway seeds
• 2 tablespoons white vinegar
• 1/2 cup water
• 3 large tomatoes peeled* and chopped
• 1 tablespoon all-purpose flour

• Prep Time: 10 minutes
• Cook Time: 70 minutes

• Total Time: 80 minutes
• Yield: 4-6 Servings

Preparation

In a large saucepan over medium high heat, melt the lard.

Add the onions to the melted lard and sautee  until golden and soft.

Sprinkle with the tablespoon of white granulated sugar.

Add cabbage, salt, caraway seeds, vinegar and water. Stir everything together to make sure it is evenly combined. 

cover and simmer for 30 minutes.

Add tomatoes, cover the pan and simmer for another 15 minutes.

Remove 3 tablespoon of the liquid from the pan and add to a small bowl.

Whisk in the all purpose flour to make a paste. Stir the flour paste into the cabbage and tomato mixture.

Cook the mixture uncovered for another few minutes, stirring constantly until the mixture thickens.

Transfer to a serving bowl and serve. 

*To peel tomatoes: Boil water in a pot big enough to fit all the tomatoes in. Once the water has boiled, drop the tomatoes in the water for 30 seconds. Use a slotted spoon to remove the tomatoes from the boiling water, transfer to the kitchen sink and briefly run cold water over each tomatoes. When the tomatoes are cool enough to handle, use your fingers to gently strip the skins from the flesh of the tomatoes.