Cabbage Stew

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2 Onions, medium size, diced
2 tbsp. Paprika
1 tsp. Caraway Seeds, whole
Hot Sauce or Cayenne Pepper, to taste
1 Cabbage, green, medium size, cut
1 - 28-oz. can Tomatoes, crushed
1/4 cup Molasses, Barbados, unsulphured

Wash, peel and dice the onions, and put them in a large covered glass or ceramic baking dish.  Add the paprika, caraway seeds, hot pepper and mix well.  Cook in a conventional oven at 350 degrees F. or in a microwave oven set on high until the onions begin to become translucent.

Wash and clean the cabbage, removing any bad areas.  Set the cabbage on a cutting board or large plate with the stem end down.  Cut the cabbage into 3/4 inch slices.  Place each slice flat on the cutting board or plate and cut both ways to make 3/4 inch square chunks.  Place in the baking dish with the cooked onions.  Add the crushed tomatoes and molasses and mix well.
Cover the baking dish and cook until the the cabbage is tender.  Mix every 10 to 15 minutes to ensure that the cabbage is cooking uniformly.  Serve and enjoy!
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