Braised Cabbage { Тушеная капуста } | Alyona's Cooking (2024)

Made from a handful of ingredients, braised cabbage is a very typical meal in Slavic culture. And with good reason. It’s comforting, cheap, and easy to make! This braised cabbage recipe consists of a combination of shredded cabbage, onions, and sauerkraut. The slow-cooked braising technique produces plenty of caramelization, which means you end up with a perfect combination of sweet and savory!

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Braised cabbage is a popular side dish among Russians and Ukrainians, and there are several regional variants of the dish. Many also have their own family recipe which have been passed down from their parents or grandparents. Ever since my mom shared her version of braised cabbage with me, I’ve never been tempted to look at other recipes. I just find this cooking method to be so simple. It’s made with simple ingredients (cabbage, onions, and sauerkraut), and it’s all made in one pot—which means less cleanup and fewer dishes. Best of all, it’s delicious. Serve it as a satisfying side, a filling for fried doughs, a tasty topping for burgers and sandwiches, or simply enjoy it on its own—it’s that good.

What is Braised Cabbage?

Braised cabbage is a traditional Russian-Ukrainian side dish. Finely shredded cabbage is fried and then braised in a small amount of liquid until cooked and slightly caramelized. There are many different recipes for braised cabbage. Other vegetables can be added to stretch the dish (like onions and carrots), and seasonings like vinegar and sugar are added to accentuate the flavor. Some even turn the classic braised cabbage recipe into a main dish by adding pork or bacon.

As you can see, braised cabbage is not only versatile but also hearty and very economical, which is probably why it’s loved by so many people!

Ingredients You’ll Need

Cabbage – one medium-sized white cabbage (purple with leave you with a darker color); you can also use Savoy cabbage, but you’ll end up with a milder flavor

Water – causes the cabbage to wilt and prevents it from sticking

Sauerkraut – adds tangy flavor and is also a source of probiotics

Onions – use white, yellow, or Vidalia

Seasoning – salt and pepper

Vinegar – white vinegar adds a bit of tanginess

Sugar – sugar balances out the tanginess and helps with caramelization

Ketchup – adds tartness and color to the dish

Oil – you will need to add oil throughout the cooking process; make sure to have about 7 fl. oz. on hand

Equipment Used:

Non-stick pot – I prefer a non-stick pot as it prevents the cabbage from sticking to the bottom

Mandoline – a Japanese mandoline works great for shredding, but you can also slice by hand, using a large knife

Wooden spoon – used for stirring

How to Make Braised Cabbage:

1. Keeping the core intact, cut the cabbage in half lengthwise and shred finely into a large pot (preferably a non-stick pot). Don’t worry if there seems to be a lot of cabbage, it will reduce significantly during the cooking process.

2. Place the pot on the stove over medium-high heat. Once the cabbage starts to sizzle slightly, add one cup of water. Cover the pot with the lid slightly tilted (this allows steam to escape).

3. Allow the cabbage to cook for about 15 to 20 minutes, stirring every 5 minutes or so until almost all the water has evaporated. Toward the end of 15 minutes, you can increase the heat to high for a few minutes to allow the water to evaporate more quickly.

4. In the meantime, prepare the onions by dicing them finely.

5. Once the water has almost evaporated completely, add about 5 tablespoons of oil to the cabbage and stir thoroughly.

6. Add the diced onions, sauerkraut, salt, ground black pepper, vinegar, sugar, and ketchup. Stir until all the ingredients are well combined. Reduce the heat to medium-low. Continue to cook the cabbage for 1 ½ hours, stirring every 10 to 15 minutes, and adding oil when necessary (I added about 8 tablespoons of oil throughout the rest of the cooking period). The cabbage is light in color during the first stage of cooking but will darken as it continues to cook and caramelize.

How To Serve Braised Cabbage

Braised cabbage is traditionally served as a side, but is perfectly suitable as a main dish if made with meat. You can also use it for fillings (it makes a great filling for pierogies!) or as a topping for burgers and sandwiches.

How To Store Braised Cabbage

Leftover braised cabbage can be stored in the fridge (in an airtight container) for up to 4 days. Freezer storage is not recommended, as the cabbage will become soggy and unappetizing once thawed.