Tushonaya Kapusta Russian Style Stewed Cabbage
Discover the comforting flavors of Eastern Europe with Tushonaya Kapusta, a traditional Russian-style stewed cabbage dish that’s hearty, wholesome, and irresistibly flavorful. This simple yet satisfying recipe combines tender strips of green cabbage, sweet grated carrots, and soft sautéed onions, all simmered together in a rich tomato-infused broth. Seasoned with bay leaves, black pepper, and a touch of salt, this dish develops a deep, savory taste as it cooks to perfection. Perfect as a comforting vegetarian main dish or as a flavorful side to accompany meats, it’s finished with a sprinkle of fresh dill or parsley for a pop of herbal brightness. Ready in under an hour, this budget-friendly, one-skillet recipe offers a true taste of traditional Russian home cooking. Whether you're new to Russian cuisine or seeking a classic comfort food, Tushonaya Kapusta is a must-try!
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Recipe Information
Ingredients
- 1 medium head (about 2 lbs) Green cabbage
- 2 medium Carrots
- 1 large Onion
- 3 tablespoons Tomato paste
- 3 tablespoons Vegetable oil
- 1 cup Water or vegetable broth
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Ground black pepper
- 2 Bay leaves
- 2 tablespoons, chopped Fresh dill or parsley (optional, for garnish)
Instructions
Remove the outer leaves of the cabbage, then halve and core it. Slice the cabbage into thin strips.
Peel the carrots and grate them using a coarse grater.
Peel and finely chop the onion.
Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent.
Stir in the grated carrots and cook for an additional 5 minutes, stirring occasionally.
Add the shredded cabbage to the skillet, stirring to combine it with the onions and carrots. Cook for about 8-10 minutes, stirring occasionally, until the cabbage begins to soften and reduce in size.
Stir in the tomato paste, ensuring all the vegetables are evenly coated.
Pour in the water or vegetable broth, and add the bay leaves, salt, and ground black pepper. Mix well.
Reduce the heat to low, cover the skillet with a lid, and let the mixture simmer gently for 30 minutes. Stir occasionally to prevent sticking and ensure even cooking.
Once the cabbage is tender and most of the liquid has evaporated, remove the bay leaves and adjust the seasoning with more salt and pepper if needed.
Serve hot as a main dish or side dish, garnished with fresh dill or parsley if desired.
Nutrition Facts
Calories |
769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3592 mg | 156% | |
| Total Carbohydrate | 99.7 g | 36% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 51.8 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 498 mg | 38% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2947 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
