Romanian Slow Roasted Caramelized Cabbage

🧂 Ingredients

• ½ head cabbage

  sliced into thin strips
• 500 grams sauerkraut

  well drained
• 7 medium sized tomatoes

  diced
• 1 carrot

  sliced
• 3 yellow onions

  finely diced (or substitute other onions)
• 8 cloves garlic

  sliced
• 1 tablespoon red chilli pepper with seeds

  sliced thinly
• 1 tablespoon dried summer savory

  or substitute dried thyme
• ⅓ cup vegetable oil
• 1.5 tablespoons smoked paprika
• 3 bay leaves
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 handful fresh thyme

  or substitute dried thyme or more dried summer savoury

Instructions

• 1 Preheat oven to 225 C / 440 F.
• 2 Prepare the vegetables
  
  Finely slice the fresh cabbage and thoroughly the drain fermented cabbage if
  using both; roughly dice tomatoes, peel and slice the carrot, finely slice the
  hot pepper, peel and finely dice the onions, and slice the garlic cloves.
• 3 Add the vegetables, salt and oil to a large bowl and massage
  
  Add all the vegetables to a large bowl, sprinkle salt first and then add the oil
  and massage - crunching the cabbage in your hands to break down the vegetable
  fibers.
• 4 Add the herbs and spices
  
  Put the fresh thyme leaves in the bottom of your baking dish (or do the same
  with 1 teaspoon of dried thyme) and add the smoked paprika, summer savoury,
  black pepper and bay leaves to the vegetables. Mix with your hands or utensils.
• 5 Roast on high 30 minutes
  
  Add everything to your baking dish and roast uncovered for 30 minutes.
• 6 Reduce heat and slow cook
  
  Reduce heat to 160 C / 320 F, cover with a lid and roast another 2.5 - 3 hours.
  Check at the halfway mark and stir the mixture well.

Nutrition Info