- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 1 cup minced or grated onion
- 1 cup peeled thinly sliced carrots
- 1 28-ounce can plum tomatoes in purée
- 1 cup tomato paste
- ½ cup tomato ketchup
- ½ cup dark brown sugar
- 1 bay leaf
- ½ cup lemon juice
- 3 pounds cabbage (tough outer leaves, core and ribs removed), sliced into 1/4-inch-wide ribbons
- ½ cup golden raisins
- Fresh ground (preferably medium grind) black pepper
- Sour cream, optional
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (8 servings)
229 calories; 4 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 49 grams carbohydrates; 7 grams dietary fiber; 35 grams sugars; 5 grams protein; 445 milligrams sodium
- In a 6-quart pot over medium-low heat, heat olive oil and add garlic. Cover and cook until garlic is tender but not browned, about 2 minutes. Add onion, and sauté until translucent. Add 3 cups water, carrots, tomatoes and purée, tomato paste, ketchup, brown sugar and bay leaf. Simmer at a lively bubble for 10 minutes, then crush whole tomatoes with potato masher or fork. Continue to simmer until carrots are tender, about 10 minutes. Discard bay leaf.
- Using an immersion blender, or working in batches with a stand blender, process mixture until it is coarse, not puréed. Return sauce to pot and add lemon juice, cabbage ribbons and 3 cups water. Place over medium-high heat and cook at a lively simmer until cabbage is cooked to taste, from al dente to meltingly soft, 1 to 2 hours. Add 3 to 6 cups water, to thin to desired consistency. Ten minutes before serving, stir in raisins and a few twists of black pepper. If desired, garnish each serving with a dollop of sour cream.