Spicy Shredded Cabbage
Marissa @ OMGfood
about 2 lbs
sliced (3 cups)
can diced tomatoes
Hungarian hot paprika
stock or water
Remove outer leaves and core from cabbage.
Using a chef's knife or
, shred the cabbage and set aside.
Heat oil in a large saute pan or dutch oven over medium-high heat. Saute onions until soft, about five minutes. Add cabbage a handful at a time, stirring a bit to coat with the oil.
Add tomatoes, salt, bay leaf, cloves, cinnamon, and paprika. Cook for two minutes while stirring.
Add the stock and bring to a boil. Cover and reduce heat to low and simmer for twenty-five minutes.
Remove lid and turn the heat to medium-high. Continue to cook for five to ten minutes, until most of the liquid has been absorbed.
Remove the bay leaf, cloves, and cinnamon sticks.
Taste and adjust seasoning if necessary.