Russian Braised Cabbage
User Reviews
5
Russian Braised Cabbage
Description
The preparation begins by salting and massaging the shredded cabbage to soften it. Onions and grated carrots are sautéed with olive oil and a bit of sour cream, then combined with the cabbage. Pork cut into small cubes is cooked separately and added to the vegetable mix. The sauce is made by mixing brown sugar, salt, pepper, and ketchup into the bowl contents. The entire mixture is then transferred to a covered pan or dutch oven to cook slowly, allowing flavors to meld and cabbage to become tender.
The result is a dish with a tender, slightly creamy texture where the pork adds richness and meatiness, complemented by the sweet and tangy sauce. The cabbage retains some texture while being softened, and the sour cream and ketchup provide depth and a mild sweetness balanced by seasoning.
This dish serves well as a comforting main or side, harvesting simple ingredients into a warming meal. It suits those seeking a hearty vegetable and meat combination with a uniquely sweet-savory profile characteristic of Eastern European cooking.
The note advises that cooking time may vary depending on the cookware used, suggesting an additional 5 minutes may be needed if not using a dutch oven to fully soften the cabbage.
Ingredients
- 1 cabbage medium to large head
- 1/2 lb pork up to 1 lb
- 1 onion medium
- 2 carrot large
- 2 Tbsp sour cream
- 4 Tbsp ketchup
- 1 Tbsp brown sugar
- 2 bay leaf
- 2 tsp salt
- 1/2 tsp black pepper
- 6 Tbsp 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.
Notes
- Salting and massaging the cabbage softens it, helping it cook evenly.
- If not using a dutch oven, consider adding 5 extra minutes of cooking for tender cabbage.
User Reviews
Overall Rating
5
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