Cabbage stewed with caraway and juniper berries
6 servings
90 minutes
Cabbage stewed with cumin and juniper berries is a true embodiment of Russian culinary tradition, where simple ingredients transform into a rich and deep dish. Its roots trace back to peasant cuisine, where stewing allowed the full flavor of vegetables to emerge while preserving their nutritional value. Red cabbage absorbs the aroma of bacon, apples, and spices, gaining softness and richness. Juniper berries add piquant forest notes, while vinegar and sugar balance the taste. The dish pairs perfectly with meat but can also stand alone as a treat, especially in cold weather when one craves warming, flavorful food.
1
In a large pot with thick walls, sauté finely chopped bacon and onion over medium heat for about 10 minutes, until the bacon is crispy and the onion is soft.
- Bacon: 110 g
- Onion: 1 head
2
Chop the cabbage, peel the apples, remove the seeds, and cut into medium pieces, chop the thyme. Add them to the onion with bacon, add berries, allspice, bay leaves, and mix.
- Red cabbage: 1 piece
- Granny Smith apples: 2 pieces
- Fresh thyme: 7 g
- Juniper berries: 10 pieces
- Ground allspice: 0.5 teaspoon
- Bay leaf: 2 pieces
3
Then add cabbage, apples, broth, sugar, and salt to the pot. Cook for 10 minutes, stirring occasionally.
- Chicken broth: 1 glass
- Light brown sugar: 1 tablespoon
- Salt: 1 teaspoon
4
Cover with a lid, set to low heat, and simmer for about 45 minutes until the cabbage is soft. Then remove the lid and continue cooking for another 10 minutes until most of the liquid evaporates.
5
Pour in vinegar, season with ground black pepper, and add more salt and sugar if needed.
- Apple cider vinegar: 1 tablespoon
- Ground black pepper: to taste
- Salt: 1 teaspoon
- Light brown sugar: 1 tablespoon
