Go Back

Paradicsomos kaposzta


  • 1 head cabbage thinly sliced
  • 900 ml beef or chicken stock
  • 1 medium large onion chopped or sliced
  • 1 small can 2 for stronger flavor tomato paste
  • 1 chicken/beef bouillon cube
  • 1 tbsp corn/vegetable oil
  • Caraway seeds if not fennel
  • Salt pepper, sugar to taste, if needed
  • Croutons bread slices, sausage/wiener, to be served along


  • Heat oil, saute onion til translucent, add in washed and drained cabbage, stir until soften
  • Add in caraway/fennel seeds, stir well
  • Pour in stock bring to boil
  • Lower heat, add in paste, stir
  • Add in cube
  • Adjust to taste with salt sugar and black pepper
  • Cook until tender
  • Once cabbage is tender, dissolve 1/8 c flour in cold water then pour into soup and cook to thicken, then serve!
  • Serve hot accompanied with bread etc