For this one, you will need a large tomato, a small onion, a couple of whole black peppercorns, and a head of cabbage. It will be a bit stinky, but worth it.

Shred the cabbage, either by cutting or in food processor. It doesn’t have to be perfect, but thin strips help. Add a little salt, mix, and set aside until you need it.

Cut the tomato into thick wedges or slices, and cook in a pan with a little oil until it is completely mushy. When it is mushy, if you tug on the corner of the skin, it should just come off and you can take it out. When the tomato is ready, and before you add the onion, throw in the black peppercorns. Don’t forget to remove them before serving. Some people also like to add a bay leaf. It gives a more rich, savory aroma.

While the tomato is cooking, cut the onion in very thin rings, strips, or small pieces. You can run it through the same food processor as the cabbage. When the tomato is cooked, pull out its skin and add the onion. Cook, stirring a bit, until the onion is translucent. At this point, if you want to go vegan, simply add the cabbage. If you want to add a bit of fat and flavor, throw in a dab of butter, wait for it to melt, and then put in the cabbage. Cook, stirring occasionally, on medium heat. After it reduces a little, cover it. Cook until the cabbage is soft and has turned a little pink from the tomato. If you like it a little sour, add a tiny bit of vinegar or even lemon juice. Do not overdo this.

It is hard to overcook this dish, so keep cooking if you are not sure. If it’s been on for over 40 minutes, you are probably done, but it’s just going to get softer as you cook, so no harm done…