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Top down view of stewed cabbage with tomatoes in large white pan.
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Summer Cabbage with Tomatoes (Polish-Style)

Polish-style cabbage with tomatoes is made by cooking sweet summer cabbage and fresh, ripe tomatoes for an easy, delicious side dish. Simple to make using a handful of ingredients, versatile and ready in just over 30 minutes!
Course Side Dish
Cuisine Polish, vegetarian
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 4 servings
Calories 115kcal
Author Monika Dabrowski

Equipment

  • Large pan
  • Small pan

Ingredients

  • 1½ pounds summer cabbage or pointed/sweetheart cabbage
  • 1 pound ripe tomatoes
  • 1-1½ tablespoon tomato paste or tom. puree
  • 2 tablespoons dill finely chopped
  • 2 tablespoons butter
  • 2 teaspoons flour
  • 1-1⅓ teaspoon fine sea salt and pepper to taste
  • ⅓ teaspoon sugar or to taste
  • ½ cup water
US Customary - Metric

Instructions

  • Prepare tomatoes: Score the top of each tomato (make a cross shape being careful not to cut into the flesh) and place in a pot of gently simmering water for about a minute. Remove from the pot and immerse for a few seconds in ice cold water. Drain and peel the tomatoes then chop, removing the tough middle bit.
  • Cook tomatoes: In a large pan melt 1 tablespoon of butter then add the tomatoes (along with the juices), season with a little salt and cook gently for about 8 minutes until the tomatoes soften and start breaking down, stirring occasionally. Stir in the tomato paste.
  • Add cabbage: While the tomatoes are cooking prepare the cabbage. Remove the tough outer leaves and cut the cabbage into 4 parts then cut it into about ¼ -inch slices discarding the white core. Add to the pan along with the water, 1 teaspoon of salt and freshly ground pepper to taste. Stir, cover, bring to the boil then lower the heat and simmer gently for about 12-15 minutes until the cabbage is softened, stirring occasionally.
    TIP: Make sure the cabbage doesn’t stick to the bottom of the pan. Add a splash of water if needed.
  • Make roux: In a small non-stick pan melt 1 tablespoon of butter, add the flour and stir in until fully incorporated and creamy. Combine this mixture with the juices in the stew and stir thoroughly to distribute evenly throughout the dish.
    TIP: I used a silicone spatula to transfer the roux mixture into the stew. You can also add some of the juices from the stew into the butter and flour mixture, stir then return to the stew.
  • Finish and serve: Add the dill and sugar then cover and continue cooking the cabbage and tomatoes for another minute or so. Remove from the heat, add more salt and pepper if needed then serve.

Notes

  • For best results use summer cabbage or sweetheart/pointed cabbage and fresh, ripe tomatoes, not canned.
  • To save time prepare the cabbage while the tomatoes are cooking.
  • The vegetables will release varying degrees of moisture as they cook, but if the cabbage starts sticking to the bottom of the pan add a splash of water. Be careful not to add too much.
  • Try not to cook the cabbage for too long (max. 15 minutes).
  • Best served hot.
  • Leftover vegetarian cabbage with tomatoes can be refrigerated for up to 4 days.
  • Freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 115kcal | Carbohydrates: 16g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 696mg | Potassium: 603mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1363IU | Vitamin C: 79mg | Calcium: 84mg | Iron: 1mg