Tomatoes and Cabbage
1 white cabbage approximately 2 or 2 1/2 lbs
1 can of tomatoes approximately 2 lbs
1 small white onion
2 tablespoons of butter
2 1/2 tablespoons of sugar
2 tablespoons of flour
1 pinch of Salt, or to taste
1 tablespoon of vinegar or lemon juice
Soak the cabbage in a salty water for an hour or two. Cut out the hard white center of the cabbage. and then chop this cabbage into half inch width strips. Cook in the salted water until the cabbage gets somewhat transparent and tender. Melt 2 tablespoons butter in a deep cast iron pot, when the butter melts, add 1 small onion finely chopped into it, and cook till the onion is tender, but do not get this onion brown. Add the flour, stir vigorously and blend until nice sauce, and then add the strained tomatoes, stirring steadily as it will easily burn. Then add the spices: salt, vinegar, or lemon juice and the sugar. Strain cabbage from the liquid, and add to tomato sauce. Keep the dish in the hot place, until you are ready to serve.
THIS IS THE TRADITIONAL WAY MY FAMILY PREPARES THE TRADITIONAL CABBAGE WITH TOMATOES IN A BUTTER SAUCE. THIS IS AUTHENTIC MEAL OF OUR FAMILIES IN THE STATE OF NEW YORK, AS WELL FROM CANADIAN SIDE, PREPARED IN THE DEEP CAST IRON SKILLET. A NICE DISH FOR THE SUPPER WHICH ALL OUR FAMILIES LOVE AS SUMMER EVENING MEALS IN THE STATE OF CALIFORNIA, GREAT BRITAIN, GERMANY AND LITHUANIA, AS WELL AS THE WHOLE UNITED STATES OF AMERICA. THE TRADITIONAL WAY WE COOK THE CABBAGE IS IN BUTTER AND WITH CANNED TOMATOES- AS WELL CONSIDERED TO BE THE TRADITIONAL AMERICAN STAPLE OF THE PURITAN FAMILIES, BUT THIS DISH IS AS WELL LOVED BY OUR LUTHERAN AND PURITAN FAMILIES IN POLAND, HUNGARY, AUSTRIA, SWEDEN, LITHUANIA AND WORLDWIDE. HALIBUT CAN BE PREPARED BY THE FAMILIES ALL THROUGH THE YEAR, AND THIS IS ONE OF THE MORE EVERYDAY EVENING MEALS. THE SPICES THEY MAY BE SERVED WITH, ARE MOSTLY THE BLACK PEPPER AND SALT. GARNI WITH THE GRATED CHEESE, FINELY CHOPPED FRESH CELERY, FINELY CHOPPED FRESH PARSLEY OR FINELY CHOPPED DILL OR FINELY CHOPPED FRESH CHIVES. THE BAKED CHICKEN IS TRADITIONAL STAPLE OF THE WHOLE YEAR ROUND IN THE STATE OF CALIFORNIA AND IS AVAILABLE IN THE UNITED STATES OF AMERICA FOR MORE THAN HUNDRED OF YEARS.
THIS IS TRADITIONAL RECIPE OF THE GRAND AMERICAN CUISINE.-HISTORICAL RECIPE WHICH DATES 1800DS. THE WHITE CABBAGE SAUTEED IN BUTTER WITH TOMATOES WAS CONSIDERED AS THE SAFE AND SCROMPTUOUS ALL YEAR ROUND DISH, SUITABLE AND ALLOWED FOR THE LITTLE CHILDREN AND TODDLERS, IF THE HEAVY SPICE, LIKE THE BLACK PEPPER, CHIVES WAS AVOIDED.