TUSHONAYA KAPUSTA (RUSSIAN-STYLE STEWED CABBAGE)
This is the classic Russian recipe to a fabulous side dish, the cabbage cooks a lot, so that it's flavor is mild and mixed with the other ingredients, very delicious. It's perfect next to chicken or beef.
Provided by AniSarit
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
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
Make and share this Tender Cabbage -- Kapusta Zasamazana recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
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
KAPUSTA
Kapusta is a great side dish at any meal and even makes a great main dish for vegetarians. This recipe was passed down by my Polish grandmother. I grew up with it at every holiday meal and just love it. Sauerkraut takes on a whole new flavor when baked and is really delicious! Try it and see for yourself!
Provided by Holly
Categories Side Dish Casseroles
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 4 tablespoons of butter over medium heat; saute onions and mushrooms until tender.
- In a medium saucepan over high heat, boil cabbage for 10 minutes.
- In a 9 x 13 inch baking dish combine onions, mushrooms, cabbage, sauerkraut, sugar, thyme, salt and pepper; mix well. Dot remaining 2 tablespoons butter on top. Cover.
- Bake in preheated oven for 1 hour, stirring every 20 minutes.
Nutrition Facts : Calories 151 calories, Carbohydrate 11 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 4.2 g, Protein 2.6 g, SaturatedFat 7.4 g, Sodium 760.5 mg, Sugar 5.6 g
STEWED CABBAGE
Make and share this Stewed Cabbage recipe from Food.com.
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
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