Here is another recipe from Allentown's St. Peter's Evangelical Lutheran Church, provided by Louise Fielding; simple, hearty and nutritious. It's nice to see a rare vegetable recipe; most of our collection is main dishes and desserts.


TOMATE KRAUT / TOMATO CABBAGE
(from St. Peter's Church)

Ingredients-cabbage:
  • 1 large head cabbage
  • 1 Tbsp. vinegar
  • 2 cans tomato soup
  • about 3 cans water
Ingredients-roux:
  • 7 Tbsp. shortening
  • 14 Tbsp. flour
Preparation-cabbage:

Using a large soup pot, boil enough water to cover the cabbage. Add the vinegar and cabbage, then cook for about 20 minutes, then drain.
Add the tomato and measured water back to the drained cabbage. Cook again for about 15 minutes or until tender, about the same amount of time it takes to make the roux base.

Preparation-roux:

Melt the shortening and add the flour. Keep stirring until mixture gets brown, about 10-15 minutes.
Take 1 or 2 cups of the cabbage liquid and add to saucepan; keep stirring until smooth.
Add this roux to the cabbage; mix well.

Serving suggestion:

Good served with ham or pork.