Tomato Cabbage (tomaten Kohl)

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 (2 lb) savoy cabbage or 1 (2 lb) green cabbage
• 1 -2 tablespoon rendered bacon fat
• 1 (8 ounce) sweet onions
• 1 (28 ounce) can petite diced tomatoes
• 1 (29 ounce) can tomato sauce
• 1 tablespoon cider vinegar or 1 tablespoon balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 tablespoon caraway seed
• 1 teaspoon ground allspice

Recipe

• 1 in a 4-quart pot, melt bacon fat and add chopped onions. saute over low-medium heat until translucent, approximately 5 minutes.
• 2 cut cabbage into one-inch by two-inch strips approximately. i cut the head into quarters, cut out the core, and then slice across the wedge.
• 3 add chopped cabbage into pot, stirring to mix with the onions, adding a little more bacon fat if needed to coat the cabbage.
• 4 sprinkle vinegar over cabbage in pot, then stir in salt, pepper, and caraway seed. simmer until wilted, about 10 minutes, stirring once or twice.
• 5 add tomatoes and tomato sauce when cabbage has wilted.
• 6 stir in allspice. adjust seasonings to taste. sometimes i add a teaspoon or more of sugar to cut any bitter/acidic taste.
• 7 cover and simmer for 30 to 40 minutes. check after 20 minutes if you like it crisp-tender. i usually cook it 40 to 45 minutes so it's really tender.
• 8 for variety, increase the amount of and/or substitute different tomatoes -- crushed tomatoes, tomato puree, or tomato juice/v8. this makes it 'soupier,' and then we just serve it in cereal bowls or rice bowls on the side to enjoy every drop of the liquid!