Paradicsomos Káposzta – Cabbage in Tomato Sauce

Directions

1. Remove the outer leaves of the cabbage, cut it into quarters, and cut out the stem. Then, cut into narrow strips of equal size, wash them thoroughly, and set them aside.
2. Dice the onion and sauté it in a little oil in a deep skillet. Once translucent, add the ground caraway, paprika powder, salt, and pepper to taste.
3. Pour in the tomato passatta and 500ml of water. Add the sliced ​​cabbage, cover it, and let it simmer for about 15 minutes.
4. Once the cabbage has softened, season it with sugar to tame the acidity, and it is ready.

5. Serve with roast meat, sausage, fried eggs or traditional Hungarian meatballs.