Ingredients:

• 2lb of white cabbage (about half of small head)
• 3-4 tomatoes
• 1-2 onion
• Sunflower oil (or olive oil)
• Salt to taste

How to prepare, step-by-step:

1. Prepare Ingredients: I’ve used roma tomatoes (they are very easy to blanch and deseed), you can replace them with 2-3 tablespoons of tomato paste with a bit of water if you don’t like blanching:

   

2. Warm up skillet with about 2 tablespoons of oil over moderate heat. Peel and slice onions in half-circles, move them to the skillet and fry until soft and golden brown (stir from time to time):

   

3. Finely slice cabbage (exclude stem) and add to the skillet, reduce heat and braise cabbage for about 20 mins (stir from time to time to ensure it cooks evenly):

   

4. While cabbage is cooking, blanch tomatoes (I also deseeded mine, this way there is much less liquid). To blanch tomatoes put them for 20 secs to boiling water:

   

   Then put them to cold water, peel skin, remove seeds and put to blender cup:

   

   And prepare tomato puree:

   

5. Add prepared tomato puree to cooking cabbage:

   

6. Season with salt to taste, mix and continue braising until cabbage is as soft as you like (to your taste you can also add 1-2 bay leaves and several whole pepper corns, however I didn’t):

   

7. Serve braised white cabbage warm as meat-free dish or as a side to your choice of main dish (this photo features pork rolls stuffed with mushroom filling):