Tomato And Cabbage Fricassee - cooking recipe

Ingredients

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

Preparation

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.
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.
Add potatoes, cabbage, dill, vinegar, salt and pepper.
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.
Remove from heat and stir in sour cream. Serve immediately.