( 1) April 2007: Paradicsomos Kaposzta
April 2007
This is the time of the year when optimism reigns of spring, sunshine and renewed life. That is, until you go to a grocery store and find produce from last year a little worse for wear not to mention the lack of variety. Still, one has to make supper for a family and boredom, if not downright panic, ensues.
Do not despair, the purpose of this article is to give you a nudge with different, nutritious recipes, that hopefully your family will like and you will have most of the ingredients in easy reach. Paradicsomos Kaposzta recipe has been in my family for a long time and we all love it. It is easy to make and still has that cozy feeling of comfort foods. Serve with Fasirt (hamburger patties) and garlic bread.
PARADICSOMOS KAPOSZTA (for 6 servings)
Ingredients
3 pounds of cabbage shredded to a thin slaw
Salt
1 onion finely chopped
1 green pepper cubed
2 Tbsp. bacon fat or oil
2 Tbsp. flour
1 Tbsp. paprika
1.5 quart tomato juice
Sugar
Directions
Cook cabbage, onion and green pepper in salted water – just enough water to cover half way – till done. In frying pan, melt fat, add flour and stir. Barely toast, do not brown the roux. Remove from heat and let cool for just a minute. Add paprika (if you add paprika when roux is very hot, paprika will burn and have a bitter taste) and some of the tomato juice. Whisk this so the thickening is smooth with no lumps. Add to cabbage along with the rest of the tomato juice. Taste and add sugar. Slowly simmer for 10 minutes or so.
For a vegetarian meal, Paradicsomos Kaposzta can be served just plain or perhaps some fried onion slices on top.
Variation: if you increase the tomato juice, this can also make a wonderful soup.