Sweet-Tangy Braised Cabbage (Tushenaya Kapusta)

Why You’ll Love This Recipe

• Classic Slavic comfort: silky cabbage with sweet carrots, tangy vinegar, and savory tomato depth.
• Hands-off simmer: simple steps, big flavor with pantry staples.
• Plays well with mains: perfect beside cutlets, sausages, or roasted meats.
• Even better tomorrow: flavors meld beautifully for next-day lunches.

Grocery List

• Produce: Green cabbage, yellow onion, carrots, garlic, fresh dill (optional), bay leaves
• Dairy: Unsalted butter (optional)
• Pantry: Sunflower/vegetable oil, tomato paste, sugar, fine sea salt, black pepper, apple cider vinegar (or 9 percent white vinegar), low-sodium broth (or water)

Full Ingredients

For the Braise

• 2 tbsp sunflower or vegetable oil
• 1 large yellow onion (about 200 g), halved and thinly sliced
• 2 medium carrots (about 200 g), coarsely grated
• 2 garlic cloves, minced
• 1 medium green cabbage (about 1.2 kg), cored and thinly sliced
• 3 tbsp tomato paste (45 g)
• 1 cup water or low-sodium vegetable/chicken broth (240 ml)
• 2 bay leaves
• 2 tsp sugar
• 1.5 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper

To Finish

• 1.5 tbsp apple cider vinegar (or 1 tbsp 9 percent white vinegar)
• 1 tbsp unsalted butter (optional, for gloss and richness)
• 2 tbsp chopped fresh dill (optional)

Step-by-Step Instructions

Step 1: Prep the vegetables

Halve, core, and thinly slice the cabbage into 3–4 mm shreds for even cooking. Thinly slice the onion, grate the carrots on the large holes of a box grater, and mince the garlic. Have tomato paste, bay leaves, vinegar, and seasonings measured and ready.

Step 2: Soften the aromatics

In a 5–6 quart Dutch oven or deep sauté pan, heat the oil over medium heat. Add the onion and carrot with a pinch of salt and cook, stirring occasionally, until softened and lightly sweet, 7–9 minutes. Add the garlic and cook 30 seconds until fragrant.

Step 3: Bloom the tomato paste

Stir in the tomato paste and cook, stirring constantly, until it darkens slightly and coats the vegetables, 1–2 minutes. This blooming step develops deeper, rounder flavor.

Step 4: Load in the cabbage

Add the cabbage in 2–3 batches, seasoning with the salt and pepper as you go. Toss and fold until the shreds begin to wilt, about 3–4 minutes. The pot will look full at first; it will shrink quickly.

Step 5: Start the braise

Add the water or broth, bay leaves, and sugar. Bring to a gentle simmer—aim for small bubbles around the edges, roughly 190–200°F (88–93°C). Cover, reduce heat to low, and cook for 20 minutes, stirring once or twice to prevent sticking.

Step 6: Reduce to a silky glaze and balance the tang

Uncover, stir in the vinegar, and continue simmering over medium-low heat until most of the liquid evaporates and the cabbage turns tender and glossy, 10–15 minutes. If the pot looks dry before the cabbage is silky, add 2–3 tbsp water and continue.

Step 7: Finish and serve

Remove the bay leaves. Off the heat, stir in the butter and dill (if using). Taste and adjust: add a pinch of salt, a crack of pepper, or another 1/2–1 tsp vinegar for brightness. Serve hot alongside cutlets, sausages, or roasted meats.

Pro Tips

• Shred evenly: Thin, uniform cabbage shreds cook faster and turn silky without getting mushy.
• Bloom the paste: Cooking tomato paste for 1–2 minutes eliminates raw acidity and creates a deeper base.
• Control the simmer: Gentle heat (190–200°F / 88–93°C) keeps the cabbage tender, not soggy.
• Balance is key: Taste at the end—adjust vinegar for tang and sugar for roundness.
• Flavor soaker: Like stews, this improves overnight. Make it ahead for peak flavor.

Variations

• Smoky with sausage: Brown 200–250 g smoked sausage or bacon first; remove, cook recipe as written in the drippings, then stir the meat back in at the end.
• Apple and caraway: Add 1 peeled, thinly sliced tart apple and 1/2 tsp caraway seeds with the onion for a sweet-nutty twist.
• Mushroom paprika: Sauté 250 g sliced mushrooms with the onion and add 1/2 tsp sweet paprika when blooming the tomato paste.

Storage & Make-Ahead

Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat with a splash of water, 5–7 minutes, stirring occasionally. This dish freezes well for up to 2 months; thaw overnight in the fridge and reheat as above. If flavors have muted after storage, refresh with a small splash of vinegar and a pinch of salt.

Nutrition (per serving)

Approximate values: 150 calories; 7 g fat (1.5 g saturated); 19 g carbohydrates; 4 g fiber; 10 g sugars; 3 g protein; 600 mg sodium. Values will vary with optional butter, broth, and exact ingredients.