Russian Braised Cabbage Тушеная капуста

braised cabbage-14This is a classic comfort food made in nearly every Russian or Ukrainian home and our 3 year old loves it. I received several requests for this recipe in the past week and Vadim just thought it needed to get done. He combined two recipes – one from his Mama and one from my sister, Tanya. Then he set off to make it (without my help, mind you). He took the pictures and even wrote up the recipe. We just finished up the leftovers which he sautéed up while I studied for pharmacology. Great job Vadim, it was delicious!!
Ingredients for Braised cabbage:

1 Cabbage head
1/2 lb or up to 1 lb of pork
1 medium onion
2 large carrots
2 Tbsp of sour cream
4 Tbsp of ketchup
1 Tbsp of brown sugar
2 bay leaves
2 tsp of salt, divided
1/2 tsp of pepper
6 Tbsp of olive oil

How to Make Braised Cabbage (Тушеная капуста):

1. Shred the cabbage into thin slices using a mandolin or by cutting it in half or into quarters  then finely shredding each piece with the flat end of the cabbage against the counter. Place sliced cabbage into a large mixing bowl. Sprinkle 1 tsp of salt on the cabbage and scrunch the cabbage using both hands for 30 sec to soften it.

Braised Cabbage-2Braised Cabbage-32. Dice the onion and grate both carrots. Preheat a large skillet or dutch oven over medium-high heat. Add 2 Tbsp of olive oil. Saute onions and carrots for 5 min, mixing frequently. When almost done, mix in 2 Tbsp of sour cream. Empty contents of the skillet into mixing bowl with the cabbage.
Braised Cabbage-4Braised Cabbage-6Braised Cabbage-7
4. Cut pork into small cubes. Using the same skillet, add 2 Tbsp of olive oil and cook pork for 5 min over medium-high heat, stirring occasionally. When cooked through, add it to the mixing bowl with cabbage, carrots and onion.Braised Cabbage-5Braised Cabbage-8
6. Add 1 Tbsp of brown sugar, 1 tsp of salt, 1/2 tsp of pepper, 4 Tbsp of ketchup and mix all contents of the bowl together.Braised Cabbage-9Braised Cabbage-10
7. Add 2 Tbsp of olive oil to large skillet or dutch oven. And cabbage mixture  and set the heat to medium. Add 2 bay leaves.
Braised Cabbage-11
8. Cover and cook cabbage for 35-40 min, stirring every 15 min. Reduce temperature to medium-low after 20 min. Add more ketchup or salt to taste, if desired. Remove bay leaves before serving.Braised Cabbage-12
Notes: Cooking time may vary – if not using a dutch oven, you may need to add an extra 5 minutes if cabbage is not soft enough.Braised Cabbage-13

5.0 from 3 reviews
Russian Braised Cabbage Тушеная капуста
 
Prep time
Cook time
Total time
 
Author:
Skill Level: Easy - Medium
Cost To Make: $8
Serving: 10
Ingredients
  • 1 med - large Cabbage head
  • ½ lb or up to 1 lb of pork
  • 1 medium onion
  • 2 large carrots
  • 2 Tbsp of sour cream
  • 4 Tbsp of ketchup
  • 1 Tbsp of brown sugar
  • 2 bay leaves
  • 2 tsp of salt
  • ½ tsp of pepper
  • 6 Tbsp of olive oil
Instructions
  1. Shred the cabbage into thin slices using mandolin or by cutting it in half or into quarters, then finely shredding each piece with the flat end of the cabbage against the counter. Place sliced cabbage into a large mixing bowl. Sprinkle 1 tsp of salt on the cabbage and scrunch the cabbage using both hands for 30 sec to soften it.
  2. Dice the onion and grate both carrots.
  3. Preheat a large skillet or dutch oven over medium-high heat. Add 2 Tbsp of olive oil. Saute onions and carrots for 5 min, mixing frequently. When almost done, mix in 2 Tbsp of sour cream. Empty contents of the skillet into mixing bowl with the cabbage.
  4. Cut pork into small cubes.
  5. Using the same skillet, add 2 Tbsp of olive oil and cook pork for 5 min over medium-high heat, stirring occasionally. When cooked through, add it to the mixing bowl with cabbage, carrots and onion.
  6. Add 1 Tbsp of brown sugar, 1 tsp of salt, ½ tsp of pepper, 4 Tbsp of ketchup and mix all contents of the bowl together.
  7. Add 2 Tbsp of olive oil to large skillet or dutch oven. And cabbage mixture and set the heat to medium. Add 2 bay leaves.
  8. Cover and cook cabbage for 35-40 min, stirring every 15 min. Reduce temperature to medium-low after 20 min. Add more ketchup or salt to taste, if desired. Remove bay leaves before serving.
Notes
Cooking time may vary - if not using a dutch oven, you may need to add an extra 5 minutes if cabbage is not soft enough.

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