Best Tushonaya Kapusta Russian Style Stewed Cabbage Recipes

Tushonaya Kapusta (Russian-Style Stewed Cabbage) image

Provided by AniSarit

Categories Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 tablespoon vegetable oil (or canola)
1 small onion, thinly sliced
1/2 head green cabbage, shredded
2 tablespoons water
2 cups sauerkraut (drained)
4 ounces tomato paste
salt and pepper, to taste
2 tablespoons dill, finely diced (optional)

Steps:

In a cast iron or ceramic pot, heat up the oil, and sautee the onions until soft and translucent. Don't brown them.
Add the shredded cabbage, and on a medium heat, cook for 2-3 minutes, mixing well.
Add the water, and reduce the heat to small-medium, and continue cooking the cabbage until it's soft, about 30-40 minutes. The cabbage will release it's own water, so you don't need to worry that it will be dried out. Mix every so often, just to be sure, and if it does get dry, go ahead and add just a bit of water more.
When the cabbage is soft, mix in the drained saurkraut, and cook for 10minutes longer.
Mix in the tomato paste, salt and pepper. The color should be orange. If you would like to add some dill, this is the time to do so.
Cook for 5-10min longer, and taste for seasoning.
Serve hot. Reheats very well in a microwave, and stays fresh in the fridge for 5-7days.

Nutrition Facts : Calories 58.2, Fat 1.4, SaturatedFat 0.2, Sodium 477.6, Carbohydrate 11.1, Fiber 4.2, Sugar 6.1, Protein 2.4

Tender Cabbage -- Kapusta Zasamazana image

Provided by Sackville

Categories Vegetable

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups beef broth or 2 cups chicken broth
2 lbs savoy cabbage or 2 lbs green cabbage, shredded
1 large carrot, shredded
2 tablespoons butter
1 onion, chopped
1 1/2 teaspoons flour
2 tablespoons lemon juice or 2 tablespoons vinegar
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 teaspoon sugar

Steps:

In a large saucepan, combine the broth, cabbage and carrot.
Cover and simmer for 30 minutes.
Meanwhile, melt 1 tablespoon of the butter in a small skillet and saute the onion over a medium heat until tender.
Stir the onion into the cabbage mixture and simmer for another 15 minutes, stirring frequently.
Once the onion has been added in, melt the remaining butter in the empty skillet and add the flour, stirring over a medium heat until the flour goes golden brown.
Take 1/2 cup of the broth out of the pot with the cabbage and stir it in with the flour mixture, then return the flour/broth to the pot with the cabbage.
Stir the lemon juice or vinegar into the cabbage.
Season with salt, pepper and sugar.
Serve hot.

Nutrition Facts : Calories 73.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.8, Sodium 492.8, Carbohydrate 10.4, Fiber 4, Sugar 4.2, Protein 3.1

Stewed Cabbage image

Provided by Deadheadie

Categories Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

Steps:

Add chicken broth to sauce pan, simmer onions, and celery until transparent, about 3 to 5 minutes. Then add the cabbage, and simmer for and additional 15 minutes.
Add tomatoes and continue to simmer over medium high heat far another 30 to 40 minutes.
Salt and pepper to taste.

Nutrition Facts : Calories 108.1, Fat 0.6, SaturatedFat 0.1, Sodium 326.3, Carbohydrate 25.4, Fiber 7.3, Sugar 15.6, Protein 4.9