russian-cabbage.md

Russian cabbage

Ingredients

• 2 Tbsp neutral oil or Earth Balance
• 1 generous spoonful minced garlic (2-4 cloves)
• 1 large onion, chopped
• 1 tsp cumin seeds
• 1 small or 1/2 large head of cabbage, shredded. About 6 cups
• 1 cup vegetable stock (we like Better than Bullion)
• 1 large can diced or crushed tomatoes
• 1/2 cup sour cream (fine to estimate, we like Violife or Tofutti)
• salt and pepper

Steps

1. Heat the oil in a heavy-bottomed pan that has a lid, over medium heat.
2. Add the garlic and onion and cook until softened but not browned, about 4 minutes.
3. Add the cumin seeds and cook for another minute.
4. Add the shredded cabbage and cook for a few minutes until it begins to brown.
5. Add the stock, cover and cook for another 8-10 minutes or so, until the cabbage is tender.
6. Remove the lid, turn up the heat slightly and add the tomatoes, along with a sprinkling of salt. Cook, stirring frequently for another 8-10 minutes, until most of the liquid boils away. Think sauce not soup.
7. Turn off the heat. Add the sour cream and stir in for a minute or two.
8. Salt and pepper to taste.

Serve with cornbread or as a side dish.

Notes

• Thickens a little on standing and tastes really great as reheated leftovers the next day.
• Adapted from Mark Bittman's How to Cook Everything Vegetarian, a version of that recipe can be seen here