I was playing around with Stuffed Cabbage recipes last week and the majority of the recipes I found online called for condensed cream of tomato soup which was very frustrating for me. I spent half the day researching recipes WITHOUT it and kept coming up with alternatives that used gravy or a lemon sauce, which is not what I wanted.
I wanted a true traditional Polish stuffed cabbage so I was just about to abort the whole idea for another day when it occurred to me to make it myself.
This was super easy to do. There are a ton of copycat recipes on Pinterest but most of them called for either tomato puree or tomato sauce, both of which I did not have.
But what I DID have was organic tomato juice (I think I was saving it for a soup recipe, I’m not totally sure), so I decided to just wing it with that since it is made from tomatoes afterall.
I needed to thicken it obviously, so I started by making a roux of butter and flour then added the juice. It needed a little tweaking so I added some ketchup and some spices. If you have tomato paste I think that would work as well but in order to balance out the acidity of the tomatoes you will need to add a little more sugar.
This recipe only uses 4 ingredients and some spices. There is no HFCS or preservatives or MSG. It is super quick and easy to make so you have no more excuses! 🙂Print
- 3 Tablespoons Organic Butter
- 2 Tablespoons White Whole Wheat Flour (I use Bob Mills)
- 1 ½ Cups of Tomato Juice
- 2 Tablespoons Organic Ketchup
- ⅛ tsp dried garlic powder
- ¼ teaspoon Sea Salt
- 1 Tablespoon Cane Sugar
- Melt the butter in a small saucepan
- Add the flour and stir to combine and cook for 1-2 minutes to burn off any raw flour taste
- Add the tomato juice, ketchup, garlic powder, salt and sugar and stir to combine