This recipe for stewed cabbage with tomato, cumin and paprika sauce , specific to the Transylvanian region , is a refined reinterpretation of the classic cabbage dish.

The intense and slightly sweet taste, the fine texture and the combination of spices make this dish an excellent choice for lunch or dinner, either for fasting or as a side dish for meat.

⏱️ Preparation time:

• Total: 50 minute
• Active: 20 minutes

🍽️ Servings: 5

📝 Ingredients:

• 1 small white cabbage
• 800 g tomatoes in their own juice
• 1 large onion
• 1 stalk of celery (apio)
• 2–3 tablespoons tomato paste
• 500 ml warm water
• 1 teaspoon of salt
• ½ teaspoon ground cumin
• 4 tablespoons of oil
• 3 tablespoons of white flour
• 1 teaspoon of sweet paprika (Hungarian paprika)
• 1 tablespoon sugar

👨‍🍳 Preparation method:

1. Thinly slice the cabbage . Blend the tomatoes with their juice in a blender until they become a fine paste.
2. In a deep pot, place the cabbage, whole onion , and celery stalk (whole or cut in half).
3. Mix the tomato paste with 250 ml of warm water and pour into the pot along with the pureed tomatoes, salt and cumin.
4. Simmer everything over medium heat for 25 minutes, covered, stirring occasionally. Finally, remove the onion and celery — they have already given off their flavor.
5. In a small frying pan, heat the oil and add the flour. Fry lightly for 1–2 minutes, until golden brown, then add the remaining hot water and paprika. Mix well and pour over the cabbage.
6. Cook for another 5–7 minutes, until the sauce becomes thick and consistent. Finally, add the sugar, stir, and turn off the heat.

✅ The result:

A dense, aromatic stewed cabbage with a rich, slightly smoky flavor from the paprika — a typical Transylvanian dish , simple and incredibly tasty. It goes great with polenta, smoked sausage or simply with a slice of fresh bread.