Cabbage with Tomatoes and Sour Cream

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This is a hearty and flavorful cabbage dish, not revolutionary, but would go well with a wide variety of foods. Cheap eats too.

From How to Cook Everything Vegetarian by Mark Bittman:

A substantial dish from Russia, very good in winter, when canned tomatoes will do just fine. I like it with cumin seeds, though caraway seeds are a bit more traditional.

Other vegetables you can use: about 2 pounds kohlrabi or waxy potatoes, cut into wedges.

2 tablespoons butter
1 medium onion chopped
1 tablespoon minced garlic
6 cups shredded cabbage, preferably savoy (about 1 small head)
salt and freshly ground pepper
2 cups chopped tomatoes (drained canned are fine)
1 tablespoon caraway or cumin seeds (optional)
1/2 cup sour cream

1. Put the butter in a large, deep skillet over medium heat. When it melts, add the onion and garlic and cook, stirring occasionally, until the onion softens, about 5 minutes. Add the cabbage and raise the heat a bit. Cook, stirring occasionally and adjusting the heat so the cabbage cooks without browning, until it softens, about 10 minutes. Sprinkle with salt and pepper.

2. Add the tomatoes, with the seeds if you are using them, and cook over lively heat, stirring occasionally, until the mixture becomes saucy but thick, 10 to 15 minutes. Lower the heat to a minimum, the taste and adjust the seasoning. Stir in the sour cream and cook for another couple minutes, stirring; serve hot.