Ingredients: 2 white cabbages 2 12-oz cans of sauerkraut 2 12-oz cans stewed tomatoes 1 12-oz can tomato sauce 15 Tbsp. corn/ sunflower/ vegetable oil 2 Tbsp. pepper flakes 30 peppercorns (heh!) pinch cayenne pinch thyme 3 small bay leaves salt, water Directions:Wash sauerkraut in a collander over the sink and let drain. Shred the cabbage and knead with salt, and let stand 10-15 min. Combine fresh cabbage and sauerkraut and sautee in the oil. Add all the other ingredients and a small amount of water and cook with stove on medium. Continue cooking, adding water (to prevent from sticking) and stirring as needed, until all the cabbage is translucent and slighlty limp. Serve warm with bread or especially polenta. |