Tomato And Cabbage Fricassee

• 3 tablespoons vegetable oil
• 2 medium onions, coarsely chopped
• 1 (14 ounce) can peeled Italian tomatoes, drained and coarsely chopped
• 2 medium potatoes, peeled and cut into 1/2-inch dice
• 1 medium head of cabbage, coarsely chopped
• 1 tablespoon dried dill
• 1 1/2 tablespoons cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2/3 cup sun-dried tomato, packed in oil, & drained, or use 2/3 cup sun-dried tomatoes in a packet instead ( steam for 5-10 min
• 1 1/2 cups sour cream

1. In a stockpot (porcelain-lined cast iron works great), heat oil over medium heat. Add onions and cook, stirring occasionally, until softened, 3 to 5 minutes.
2. Add tomatoes and cook until most of the liquid evaporates, 3-4 minutes. Sometimes the mixture may look a little dry, but don't add any extra liquid--the cabbage will give off moisture.
3. Add potatoes, cabbage, dill, vinegar, salt and pepper.
4. Reduce heat to medium-low. Cover and cook for 20 minutes. Add the sun-dried tomatoes and continue to cook until potatoes are tender, abouve 10-20 more minutes. Check seasonings adding more salt and pepper if needed.
5. Remove from heat and stir in sour cream. Serve immediately.

vegetable oil, onions, italian tomatoes, potatoes, head of cabbage, dill, cider vinegar, salt, pepper, tomato, sour cream

Taken from www.food.com/recipe/tomato-and-cabbage-fricassee-193075 (may not work)