- 20 mins
- 150 mins
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons chopped garlic
- 1 cup chopped onion
- 1 cup peeled and sliced carrots
- 1 28-ounce can plum tomatoes
- 1 cup tomato paste
- 1/2 cup tomato ketchup
- 1/4 cup dark brown sugar
- 1 bay leaf
- 1/2 cup lemon juice
- 3 pounds green cabbage, approximately half of one large head (tough outer leaves, core and ribs removed), sliced into 1/4-inch-wide strips
- 1/2 cup golden raisins (optional)
- Fresh ground black pepper
- Sour cream or plain yogurt
Preparation
Step 1
1. In a large pot over medium-low heat, heat olive oil and add garlic. Cook, stirring, until garlic is tender but not browned, about 2 minutes. Add onion and sauté until translucent. Add 3 cups water, carrots, tomatoes and purée, tomato paste, ketchup, brown sugar and bay leaf. Simmer for 10 minutes, then crush the tomatoes with a fork or wooden spoon. Continue to simmer until carrots are tender, about 10 minutes. Discard bay leaf.
2. Using an immersion blender, process mixture until it is coarse, not puréed. Add lemon juice, cabbage strips and 3 additional cups water. Place over medium-high heat and cook at a lively simmer until cabbage is meltingly soft, about 2 hours. Add water to thin to desired consistency. Ten minutes before serving, stir in raisins and a few twists of black pepper. Garnish each serving with a dollop of sour cream or yogurt.