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This braised cabbage 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 braised cabbage 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:
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.
2. 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.
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.
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.
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.
Russian Braised Cabbage

Ingredients
- 1 med - large 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 salt
- 1/2 tsp of pepper
- 6 Tbsp of olive oil
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
My husband and I prepared and enjoyed this for Sunday dinner. It was fun to make and definitely the comfort food we needed. I bet the leftovers will be even better. Thank you so much.
Hi Natasha, I was wondering if you could possibly make a tutorial video on how to make this? I’m unfamiliar to Russian food and would love to learn and explore more of this cuisine. Thank you so much in advance!
Thank you for the suggestion! I’ll make note of it.
Looks wonderful–What pork do you cube use and cube? Your explanations are clear and concise.
Hi Al! Thank you. You can use a pork steak, pork chop, or loin.
Hello, i was womdering if it would work to use pork necks? Or is it preferred without bones?
Hi Sulamita, I haven’t tested that but I think it could work if done right. If you experiment, let me know how you liked the recipe.
I’m considering using instant pot for this recipe (will be using beef sausage instead of pork). I think I’ll have to add 1 cup or so of broth to make it work. Any other suggestion for instant pot version? Thanks
Hi Masha! I have not tried this in an Instant Pot to advise but I imagine that may work. I do worry about the liquid requirements of an Instant Pot and turning this recipe into mush. If you happen to experiment let us know how it turns out.