Tomato Cabbage, Sweet-and-Sour

Paradicsomos Káposzta


  • 3 pounds cabbage
  • Salt
  • 2 tablespoons lard or chicken fat
  • tablespoons flour
  • ½ tablespoon paprika
  • 2 quarts tomato juice
  • Sugar
  • 1 green pepper, sliced
  • 1 onion, peeled and cut into halves


  1. Shred cabbage to a thin slaw and place it in a 4-quart pot. Cover it with water and add 1 teaspoon salt. Boil cabbage till done; drain.
  2. Melt lard in a frying pan. Add flour and stir; do not brown the roux. Remove from heat, mix in paprika, and add some of the tomato juice. Whip the mixture to prevent lumps.
  3. Pour thickening into drained cabbage in the pot, and also pour in the rest of the tomato juice. Adjust taste with salt and sugar and bring to a boil. Add sliced green pepper and the halved onion.
  4. After 3 minutes remove onion halves. Simmer cabbage for about 5 minutes longer. If cabbage was underdone at the first cooking then increase the cooking time to 10 minutes.