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We love this recipe for its humbleness and simplicity. You can add more or less tomato paste depending on your own preference. And if you want to, you could add some sliced button mushrooms to the cabbage. It takes this recipe from humble to more substantial in one fell swoop which can be served as a meatless meal with cooked rice or orzo (rice noodles).

Cabbage & Tomato Braise


  • 30 ml butter or sunflower oil
  • 1 large onion, finely sliced
  • 1 bunch of spring onions, finely sliced (including green tops)
  • 5 - 15 ml garlic, finely chopped (or to taste)
  • 1 medium cabbage, finely sliced (4 - 5 cups)
  • 1 x 425 g can chopped tomatoes
  • 30 ml tomato paste
  • salt, freshly-milled black pepper and sugar, to taste
  • 65 ml basil, chopped


Heat the butter or oil in a large saucepan and add the onion. Sauté until translucent then add the spring onion and garlic. Briefly sauté and add the cabbage. Stir fry until the cabbage is translucent then add the tomatoes and tomato paste. Reduce the heat, cover with a lid and simmer for 30 – 45 minutes or until the cabbage is very tender and the mixture is almost dry. Stir occasionally and only add a little water if necessary.

When the cabbage is cooked to your liking, season to taste with salt, pepper and sugar. Add the basil and mix.

Serve as a hearty side dish to any main course.

Serves 4 – 6.