Cabbage in tomato sauce is one of those divisive canteen foods in Hungary, which either appeals to you or gives you the shivers. However, homemade version may have a surprise in store for those too who are not die-hard fans of this dish.
I used to refuse to eat cabbage in tomato sauce because I found it too heavy and watery. It is usually made with roux and cabbage is cooked in water before adding tomato juice, but a few years ago I stumbled on a recipe that omitted roux and water, and the result was a light and delicious food. Since then I cook cabbage in tomato sauce 2-3 times a year and serve it with roasted pork ribs.
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