Main dishes
Braised cabbage with carrot and tomato
Braised cabbage is a simple, very cheap side dish that many Russians remember from their grandmother's kitchen. One head of cabbage makes a big pan of fragrant, tender cabbage with carrot, onion and tomato. It is great with mashed potatoes, sausages, meat patties or chicken, and during fasting periods it becomes a meal on its own. The cabbage is fried first, then braised under a lid with a little water. A pinch of sugar balances the tomato's acidity, and bay leaf and pepper give that familiar home-cooked aroma. It keeps well and tastes even better the next day.
Method
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Remove the outer leaves, quarter the cabbage and cut out the core. Shred it thinly.
Slice the onion into half-rings and coarsely grate the carrot.
Heat the oil in a deep frying pan or casserole and fry the onion for 3-4 minutes, then add the carrot and fry for 4 more minutes.
Add the cabbage, season lightly with salt and fry over medium heat for 8-10 minutes, stirring, until it wilts and colours a little.
Mix the tomato purée with 150 ml of hot water and pour it over the cabbage. Add the sugar and bay leaf.
Cover and braise over low heat for 25-30 minutes, stirring now and then. Add a splash of water if it dries out.
Uncover, season with pepper, taste for salt and cook off any excess liquid for 3-5 minutes if needed.
Remove the bay leaf, sprinkle with chopped dill and serve.
Tips for success
- Don't add lots of water; the cabbage releases its own juice, and too much water makes it boiled rather than braised.
- Frying before braising gives deeper flavour and a nicer colour.
- Salt lightly at the start and adjust at the end, once the cabbage has shrunk.
- For a little tang, stir in 1 teaspoon of vinegar or a handful of sauerkraut at the end.
Serving and storage
Serve hot with mashed potatoes, sausages, meat patties or chicken, or on its own as a meat-free meal.
Keeps in a covered container in the fridge for up to 4 days. Freezes well for up to 2 months.
Variations
- With meat: brown 400 g of diced pork or chicken before the onion and braise it with the cabbage.
- With sausages: add sliced frankfurters 10 minutes before the end.
- Bigos style: use half fresh cabbage and half sauerkraut, with smoked meat and mushrooms.
Calories and macros
Per serving (about 254 g):
Per 100 g: 52 kcal, P 1.2, F 2.7, C 6.5. An estimate based on average ingredient values. Your daily calories ›
