Stewed Cabbage
4 servings
35 minutes
Stewed cabbage is a soulful dish of Russian cuisine that preserves the traditions of home cooking. Its origins trace back to village cuisine, where simple ingredients were transformed into hearty and aromatic meals. Finely shredded cabbage simmers in a pot, soaking up broth and gentle vegetable oil. The addition of tomato puree, vinegar, and spices gives it a rich flavor with a slight tanginess. Toasted flour makes the texture denser and richer. The dish is versatile: it can be served as a standalone meal, used as a side dish or filling for pies. Stewed cabbage pairs wonderfully with meat and potato dishes, filling the home with a cozy aroma. Warming, simple yet surprisingly delicious — this is how one can characterize this traditional dish.
1
Chop the cleaned cabbage, place it in a pot, add a tablespoon of oil, 1/2 cup of water or broth, cover the pot with a lid, and simmer for 40 minutes.
- White cabbage: 1 kg
- Vegetable oil: 3 tablespoons
2
Then add fried onions, tomato puree, vinegar, sugar, salt, bay leaf, pepper, and continue to simmer until ready, about 10 minutes.
- Onion: 2 heads
- Tomato puree: 2 tablespoons
- Vinegar: 1 tablespoon
- Sugar: 1 tablespoon
- Vegetable oil: 3 tablespoons
- Wheat flour: 1 tablespoon
3
When the cabbage is ready, add the fried flour with oil to the pot, stir, and boil.
- Wheat flour: 1 tablespoon
- Vegetable oil: 3 tablespoons
