Tushonaya Kapusta Russian Style Stewed Cabbage Recipes

TUSHONAYA KAPUSTA (RUSSIAN-STYLE STEWED CABBAGE)

Tushonaya Kapusta (Russian-Style Stewed Cabbage) image

This is the classic Russian recipe to a fabulous side dish, the cabbage cooks a lot, so that it's flavor is mild and mixed with the other ingredients, very delicious. It's perfect next to chicken or beef.

Provided by AniSarit

Categories Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 tablespoon vegetable oil (or canola)
1 small onion, thinly sliced
1/2 head green cabbage, shredded
2 tablespoons water
2 cups sauerkraut (drained)
4 ounces tomato paste
salt and pepper, to taste
2 tablespoons dill, finely diced (optional)

Steps:

In a cast iron or ceramic pot, heat up the oil, and sautee the onions until soft and translucent. Don't brown them.
Add the shredded cabbage, and on a medium heat, cook for 2-3 minutes, mixing well.
Add the water, and reduce the heat to small-medium, and continue cooking the cabbage until it's soft, about 30-40 minutes. The cabbage will release it's own water, so you don't need to worry that it will be dried out. Mix every so often, just to be sure, and if it does get dry, go ahead and add just a bit of water more.
When the cabbage is soft, mix in the drained saurkraut, and cook for 10minutes longer.
Mix in the tomato paste, salt and pepper. The color should be orange. If you would like to add some dill, this is the time to do so.
Cook for 5-10min longer, and taste for seasoning.
Serve hot. Reheats very well in a microwave, and stays fresh in the fridge for 5-7days.

Nutrition Facts : Calories 58.2, Fat 1.4, SaturatedFat 0.2, Sodium 477.6, Carbohydrate 11.1, Fiber 4.2, Sugar 6.1, Protein 2.4

KAPUSTA

Kapusta image

Kapusta is a great side dish at any meal and even makes a great main dish for vegetarians. This recipe was passed down by my Polish grandmother. I grew up with it at every holiday meal and just love it. Sauerkraut takes on a whole new flavor when baked and is really delicious! Try it and see for yourself!

Provided by Holly

Categories Side Dish Casseroles

Time 1h30m

Yield 6

Number Of Ingredients 9

Ingredients

6 tablespoons butter, divided
2 onions, chopped
1 large portobello mushrooms, sliced
1 ½ cups sliced mushrooms
¼ medium head cabbage, thinly sliced
1 (32 ounce) jar sauerkraut, drained and pressed
½ teaspoon white sugar
½ teaspoon dried thyme
salt and pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat 4 tablespoons of butter over medium heat; saute onions and mushrooms until tender.
In a medium saucepan over high heat, boil cabbage for 10 minutes.
In a 9 x 13 inch baking dish combine onions, mushrooms, cabbage, sauerkraut, sugar, thyme, salt and pepper; mix well. Dot remaining 2 tablespoons butter on top. Cover.
Bake in preheated oven for 1 hour, stirring every 20 minutes.

Nutrition Facts : Calories 151 calories, Carbohydrate 11 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 4.2 g, Protein 2.6 g, SaturatedFat 7.4 g, Sodium 760.5 mg, Sugar 5.6 g

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