Braised cabbage is one of the simplest autumn dishes. White cabbage is in season now, and everything is cooked in one pan.
The recipe was shared by Liuba Kruk, the author of the Smachno cooking website.
The author offers a vegan version, but mushrooms, meat or potatoes can be added if you like. Caraway is optional, and the paprika can be smoked.
What you need
- white cabbage — 1 kg;
- carrots — 200 g;
- onions — 200 g;
- garlic — 4 cloves;
- tomato paste — 1 tbsp;
- caraway seeds — 1 tsp, optional;
- ground sweet paprika — ⅓ tbsp;
- bay leaves — 1–2;
- dill and parsley;
- water — 70 ml;
- sunflower oil — 70 ml;
- salt and ground black pepper — to taste.
How to make it
1. Fry the vegetables. Slice the onions into quarter rings and cut the carrots into matchsticks. Heat the oil in a large frying pan or pot, add the onions and carrots and fry over medium heat for 10 minutes, stirring.
2. Add the garlic. Cut the garlic into thin matchsticks, add to the vegetables and season with salt. Add caraway if using and fry for another minute.
3. Add tomato and paprika. Add the tomato paste and fry for 3 minutes, then sprinkle in the paprika.
4. Add the cabbage. Shred the cabbage. Add half of it, stir and season with salt, then add the rest of the cabbage and pour in the water.
5. Braise. Reduce the heat and braise under a lid for 30–40 minutes until as soft as you like, stirring 3–4 times during that time.
6. Add the herbs. Season with pepper, add the chopped parsley and dill and the bay leaves, stir and braise under the lid for another 5 minutes.
The cabbage is served as a vegan main course or as a side dish with meat or potatoes.
As a reminder, braised cabbage goes well with the buckwheat and meat patties we published the day before.
Nota bene
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