Tushonaya Kapusta Russian Style Stewed Cabbage
Discover the comforting flavors of Eastern Europe with Tushonaya Kapusta, a traditional Russian-style stewed cabbage dish that’s hearty, wholesome, and irresistibly flavorful. This simple yet satisfying recipe combines tender strips of green cabbage, sweet grated carrots, and soft sautéed onions, all simmered together in a rich tomato-infused broth. Seasoned with bay leaves, black pepper, and a touch of salt, this dish develops a deep, savory taste as it cooks to perfection. Perfect as a comforting vegetarian main dish or as a flavorful side to accompany meats, it’s finished with a sprinkle of fresh dill or parsley for a pop of herbal brightness. Ready in under an hour, this budget-friendly, one-skillet recipe offers a true taste of traditional Russian home cooking. Whether you're new to Russian cuisine or seeking a classic comfort food, Tushonaya Kapusta is a must-try!
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Ingredients
- 1 medium head (about 2 lbs) Green cabbage
- 2 medium Carrots
- 1 large Onion
- 3 tablespoons Tomato paste
- 3 tablespoons Vegetable oil
- 1 cup Water or vegetable broth
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Ground black pepper
- 2 Bay leaves
- 2 tablespoons, chopped Fresh dill or parsley (optional, for garnish)
Directions
Step 1
Remove the outer leaves of the cabbage, then halve and core it. Slice the cabbage into thin strips.
Step 2
Peel the carrots and grate them using a coarse grater.
Step 3
Peel and finely chop the onion.
Step 4
Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
Step 5
Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent.
Step 6
Stir in the grated carrots and cook for an additional 5 minutes, stirring occasionally.
Step 7
Add the shredded cabbage to the skillet, stirring to combine it with the onions and carrots. Cook for about 8-10 minutes, stirring occasionally, until the cabbage begins to soften and reduce in size.
Step 8
Stir in the tomato paste, ensuring all the vegetables are evenly coated.
Step 9
Pour in the water or vegetable broth, and add the bay leaves, salt, and ground black pepper. Mix well.
Step 10
Reduce the heat to low, cover the skillet with a lid, and let the mixture simmer gently for 30 minutes. Stir occasionally to prevent sticking and ensure even cooking.
Step 11
Once the cabbage is tender and most of the liquid has evaporated, remove the bay leaves and adjust the seasoning with more salt and pepper if needed.
Step 12
Serve hot as a main dish or side dish, garnished with fresh dill or parsley if desired.
Nutrition Facts
| Serving size | (1582.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 768.7 |
| Total Fat 41.7g | 0% |
| Saturated Fat 6.1g | 0% |
| Polyunsaturated Fat 25.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3591.9mg | 0% |
| Total Carbohydrate 99.7g | 0% |
| Dietary Fiber 32.3g | 0% |
| Total Sugars 51.8g | |
| Protein 18.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 497.5mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 2947.2mg | 0% |
Source of Calories