AI-generated image
Paradicsomos káposzta
Paradicsomos káposzta: white cabbage braised in a sweet-sour Hungarian tomato sauce
Sweet, sour and bright red, paradicsomos káposzta is the dish Hungarians either loved or dreaded on the school canteen menu, and most end up cooking it at home as adults. Fine ribbons of white cabbage are braised in tomato with onion, a bay leaf and enough sugar and vinegar to make it taste like a warm relish. In Budapest it is eaten with boiled potatoes, or as a side to fried breaded vegetables or meatballs. This version skips the usual flour thickener and reduces the tomato instead, so it is vegan and gluten free. The usual slip is cooking the cabbage until it collapses into mush; it should be soft but still have a little spring. Chef's tip: balance it at the end, not the start, because the tomato sweetens as it cooks down.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 ¼ lb white cabbagecored and finely shredded
- 1 ½ tsp salt
- 2 tbsp sunflower oil
- 1 onionfinely chopped
- 2 tbsp tomato purée
- 3 cups tomato passata
- ¾ cup water
- 1 bay leaf
- 2 tbsp sugaror to taste
- 1 tbsp white wine vinegar
- ½ tsp black pepper
- 1 ⅓ lb boiled potatoes (optional)to serve
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Toss 2 ¼ lb white cabbage with 1 ½ tsp salt and leave for 10 minutes, until it softens slightly and gives off a little juice.
10 minStep 2: Heat 2 tbsp sunflower oil in a wide pot over a medium heat and fry 1 onion for 5 minutes, until soft. Stir in 2 tbsp tomato purée and fry for 1 minute, until it darkens.
6 minStep 3: Pour in 3 cups tomato passata and ¾ cup water, add 1 bay leaf and bring to a simmer.
2 minStep 4: Squeeze the cabbage lightly, stir it into the sauce, cover and simmer for 15 minutes, stirring now and then, until tender but not mushy.
15 minStep 5: Uncover and simmer for 5 minutes more, until the sauce is thick and clings to the cabbage.
5 minStep 6: Season with 2 tbsp sugar, 1 tbsp white wine vinegar and ½ tsp black pepper, taste and balance until it is clearly sweet-sour. Remove the bay leaf and serve with 1 ⅓ lb boiled potatoes.
2 min
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 5 g
- Carbs
- 24 g
- Fat
- 5 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does paradicsomos káposzta take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of white cabbage?
- Savoy or spring greens, same weight.
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Caramelised clay-pot tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese
Spinach with mushrooms
A bright green, savoury puree of potato, mushrooms and fresh spinach cooked in home-made baby stock. Thick and smooth, it's a good way to get iron-rich greens into babies of 8–18 months. Serve warm; spare portions freeze well.
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican