Tomato and Cabbage Fricassee |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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A delicious savory stew that vegetarians and non-vegetarians will all enjoy. It can be made ahead of time and it reheats nicely. I serve it over steamed rice. Ingredients:
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 |
Directions:
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.
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