2 lb cabbage
2 medium onion
2 tbsp tomato paste
1 tbsp vinegar
1 tbsp sugar
1 tbsp flour
1/2 cup meat broth
Salt and black pepper on your taste
3 tbsp oil
Shred a cabbage thinly, and put into an enameled or glass sauce-pan.
Add 1 tbsp an oil, 1/2 cup a meat broth (or a water), cover the sauce-pan with a lid, and cook cabbage for about 40 minutes in a medium-to-low heating.
Meanwhile, peel and chop onions, and stir-fry with 1 tbsp the oil until a color of the onion turns gold.
Add fried onion, a tomato paste, a vinegar, a salt, a sugar, bay leaves, and peppercorns to the cabbage.
Stir well, and stew for 10 minutes together.
Stir-fry a flour and 1 tbsp oil until a nut aroma increases.
Then, add the fried flour to cabbage, stir well, and bring to boil.
Boil for 1 more minute stirring permanently, then turn the heating off, and serve cabbage.
This is a standalone dish, but it can be a garnish, and this is a basic recipe for many dishes with cabbage.