Tomato And Cabbage Fricassee

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 2 medium onions, coarsely chopped
• 1 (14 ounce) can peeled italian tomatoes, drained and coarsely chopped
• 2 medium potatoes, peeled and cut into 1/2-inch dice
• 1 medium head of cabbage, coarsely chopped
• 1 tablespoon dried dill
• 1 1/2 tablespoons cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2/3 cup sun-dried tomato, packed in oil, & drained, or use 2/3 cup sun-dried tomatoes in a packet instead ( steam for 5-10 min
• 1 1/2 cups sour cream

Recipe

• 1 in a stockpot (porcelain-lined cast iron works great), heat oil over medium heat. add onions and cook, stirring occasionally, until softened, 3 to 5 minutes.
• 2 add tomatoes and cook until most of the liquid evaporates, 3-4 minutes. sometimes the mixture may look a little dry, but don't add any extra liquid--the cabbage will give off moisture.
• 3 add potatoes, cabbage, dill, vinegar, salt and pepper.
• 4 reduce heat to medium-low. cover and cook for 20 minutes. add the sun-dried tomatoes and continue to cook until potatoes are tender, abouve 10-20 more minutes. check seasonings adding more salt and pepper if needed.
• 5 remove from heat and stir in sour cream. serve immediately.