Tomato Cabbage
This quick-to-make paradeis herb goes wonderfully well with our hearty roast pork from the pork loin or belly. Serve with dumplings or roast potatoes and enjoy traditional Austrian cuisine at its best!
People:For 4 persons
Cooking time:15 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Tomato cabbage
| 250 g | Sauerkraut |
| 3 tbsp. | Tomato paste |
| 150 ml | White wine |
| 250 g | Tomato puree |
| 1 pinch | Salt |
| 1 pinch | Sugar |
| Some | Pepper |
| Some | Cornstarch for binding |
Preparation steps
Sweat the sauerkraut
- Wash the sauerkraut, drain and squeeze well.
- Lightly fry the tomato purée in a pan, deglaze with white wine and add the sauerkraut
Infuse and season
- Pour in the tomato sauce, season with salt, pepper and sugar and stir.
- Simmer the sauerkraut over a low heat for approx. 10-15 minutes, stirring several times in between.
For the thickening
- Use a little cornflour to thicken the tomato sauce, season to taste and serve.