Tomato and cabbage vegetables

Ingredients for 4 servings:

• 800 g white cabbage
• 800 ml tomato juice
• 1 m.-sized onion(s)
• 3 tsp, heaped sugar
• 1 ½ tsp, leveled salt
• 3 tbsp sunflower oil
• 3 tbsp, heaped wheat flour
• some water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian, Hungarian specialty

Remove the outer leaves from the cabbage, quarter them, and remove the stalk. Grate the cabbage into fine strips. Peel and finely dice the onion. Bring the cabbage and onions to a boil in a little water. When the cabbage has shrunk slightly, add the tomato juice. Season with salt and sugar. Cook the cabbage with the lid on for about 25 minutes over medium heat until soft, stirring occasionally. Tip: Stirring with a wooden spoon can sometimes be a bit difficult. In such cases, I simply use a spaghetti spoon or a meat fork. When the cabbage is soft, make a roux to thicken the sauce. To do this, heat 3 tablespoons of sunflower oil in a small saucepan. If you’re not vegetarian, you can also use 1 tablespoon of lard. Sauté the flour in it until it’s the color of breadcrumbs. Pour in a little cold water, stir with a whisk, and add it to the cabbage through a sieve. Reduce the heat. Simmer the vegetables, stirring constantly, until the sauce has thickened. Serve with fresh baguette. In Hungary, this dish is also served with meatballs, roast pork, or similar toppings. Without the meat topping, this dish is a delicious vegetarian dish.