I love eating Braised Cabbage, a classic comfort food popular in Russian and across Europe. A hearty low carb side dish, lots of flavor, and easy to make.
Braised Cabbage (Тушеная капуста) is an inexpensive meal, and very healthy for you with Vitamin K and Vitamin C. Sometimes I think cabbage gets an undeserved bad reputation, this is a great way to introduce it to your family.
What is Braised Cabbage?
Braised Cabbage is a side dish that’s popular in Eastern Europe, and even in Germany. I use this recipe as a filling inside Cabbage Piroshki (Russian Hand Pies). The cabbage is sautéed in butter with carrot and onions until soft. This takes all of 15 minutes. Sometimes you need to add extra water. Some Sautéed Cabbage recipes are cooked with meats.
This is a butter braised cabbage recipe without any meat. Some recipes add bacon or pork to the cabbage for a meatier side. I don’t like adding too much water to this recipe, and find that it’s only necessary if the cabbage isn’t fresh. Old cabbage (meaning picked and stored for a long time before use) won’t release enough water.
Be generous with the butter, I love the flavor that butter adds to this braised cabbage recipe. You can prepare this dish a day ahead and simply reheat as your side dish with your dinner.
How to use Braised Cabbage
A very common way to enjoy this cabbage recipe is as a side dish. With any meal like steak, chicken or pork, we all need more vegetables in our diet. This recipe is also commonly used as a filling for a Russian Cabbage Pie or inside Cabbage Piroshki. There are so many ways to eat cabbage. Like I said before, everyone needs more cabbage in their life!
Classic Comfort food popular in Russia and across Europe. A hearty low carb side dish, lots of flavor, and easy to make. Bon Appetit! Приятного аппетита!
Butter Braised Cabbage (Тушеная капуста) Video
Classic Comfort food popular in Russian and across Europe. A hearty low carb side dish, lots of flavor, and easy to make. Braised Cabbage (Тушеная капуста)
- 1 small cabbage shredded
- 1 carrot grated
- 2 medium onions diced
- 3 tablespoons butter
- 1 tablespoon ketchup
- salt and pepper to taste
Fry the diced onions and grated carrot in 2 tablespoons of butter until they are caramelized (for about 6 minutes).
Add the shredded cabbage and another tablespoon of butter, cover and cook for about 10-15 minutes on low heat. Set aside. If the cabbage is old and not fresh, add 3-4 tablespoons of water to make it more juicier.
Stir in 1 tablespoon of ketchup, and stew for another 5 minutes. Serve as a side with your meal.