Russian Braised Cabbage – Tushenaya Kapusta

In Soviet times, this dish was one of the most popular side dishes in dining places and at home tables. Boiled potatoes with butter and dill – the best, but braised cabbage is easier, cheaper, and has many variations: mix cabbage and sauerkraut, add smoked or canned meat,  franks  or mushrooms. Most likely this dish comes to us from German cuisine. This is my family recipe.
Russian Braised Cabbage – Tushenaya Kapusta

Yield: 4 servings

Half of medium cabbage head, finely sliced
1 medium carrot, grated
1/2 yellow onion, chopped
1 tbsp. tomato paste
pinch of sugar (optional)
splash of vinegar (optional)
salt and pepper
bay leaf

Cut cabbage head in half, leave one half for another recipe. Cut remaining half into quarters and finely shred. Add pinch of salt into sliced cabbage and squeeze with hand.

Heat a large skillet or Dutch oven over medium-high heat, spray with cooking spray, add carrots and onions and sauté about 3-5 minutes.  Add cabbage, mix well, add bay leaf and about 1 cup of water or chicken broth and cook in low heat about half hour, stirring every 15 minutes, add tomato paste and cook about minute more.

Sometimes I add fresh chopped tomatoes into onion-carrot sautéed mix before cabbage and cook cabbage covered.

In old Soviet recipe some flour is added into tomato paste for stabilizing.

Add salt and pepper for taste, add some sugar and vinegar if needed.

1 serving is about 55 calories

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