Home-style stewed cabbage with carrots and onions
5 servings
40 minutes
Braised cabbage with carrots and onions is a simple and cozy dish of Russian cuisine, infused with the warmth of home. Its roots go back to rural cooking, where cabbage was stewed with a minimal set of ingredients, turning ordinary products into a fragrant and rich treat. The taste balances between the sweetness of carrots, the gentle acidity of tomato paste, and the light spiciness of bay leaves and black pepper. It is perfect as a standalone dish or as a side to meat, while added greens provide freshness and appetizing appeal. A great choice for those who appreciate comforting home-cooked meals that offer a sense of coziness and rich flavor.
1
Chop the onion, grate the carrot (or slice it very thin), and shred the cabbage.
- Onion: 2 pieces
- Carrot: 2 pieces
- White cabbage: 1 kg
2
Heat vegetable oil in a pot or deep skillet. Sauté the onion for 4-5 minutes over low heat.
- Vegetable oil: 3 tablespoons
- Onion: 2 pieces
3
Add carrot to the onion and mix.
- Carrot: 2 pieces
4
After 5-7 minutes of frying onions and carrots on low heat, add a couple of tablespoons of tomato paste, salt, and pepper. Stir the mixture occasionally during frying.
- Tomato paste: 140 g
- Salt: 0.5 tablespoon
- Ground black pepper: 0.5 teaspoon
5
After a couple of minutes, add a few bay leaves and all the chopped cabbage to the pot. Pour in half a glass of boiling water. Simmer with the lid closed until the cabbage is soft and the liquid evaporates. Stir occasionally.
- Bay leaf: 3 pieces
- White cabbage: 1 kg
- Water: 0.5 glass
6
You can also add more salt and pepper.
- Salt: 0.5 tablespoon
- Ground black pepper: 0.5 teaspoon
7
Chopped parsley can be used to garnish the finished dish, or it can be added to the cabbage a minute before it's done and mixed.
- Parsley: 1 bunch