Tushonaya Kapusta Russian Style Stewed Cabbage Food

RUSSIAN BRAISED CABBAGE

Steps:

• Shred the cabbage into thin slices using mandolin or by cutting it in half or into quarters, then finely shredding each piece with the flat end of the cabbage against the counter. Place sliced cabbage into a large mixing bowl. Sprinkle 1 tsp of salt on the cabbage and scrunch the cabbage using both hands for 30 sec to soften it.
• Dice the onion and grate both carrots.
• Preheat a large skillet or dutch oven over medium-high heat. Add 2 Tbsp of olive oil. Saute onions and carrots for 5 min, mixing frequently. When almost done, mix in 2 Tbsp of sour cream. Empty contents of the skillet into mixing bowl with the cabbage.
• Cut pork into small cubes.
• Using the same skillet, add 2 Tbsp of olive oil and cook pork for 5 min over medium-high heat, stirring occasionally. When cooked through, add it to the mixing bowl with cabbage, carrots and onion.
• Add 1 Tbsp of brown sugar, 1 tsp of salt, 1/2 tsp of pepper, 4 Tbsp of ketchup and mix all contents of the bowl together.
• Add 2 Tbsp of olive oil to large skillet or dutch oven. And cabbage mixture and set the heat to medium. Add 2 bay leaves.
• Cover and cook cabbage for 35-40 min, stirring every 15 min. Reduce temperature to medium-low after 20 min. Add more ketchup or salt to taste, if desired. Remove bay leaves before serving.

TUSHONAYA KAPUSTA (RUSSIAN-STYLE STEWED CABBAGE)

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.

TVOROG - RUSSIAN STYLE FARMER'S CHEESE

Steps:

• Pour the milk into a large casserole.
• Add the yogurt. The closer is the yogurt to the expiration date, the better. The milk should be relatively fresh though.
• Mix and leave under a cheesecloth (so that it breathes) for about 48 hours. If the temperature in your house drops to 60F overnight, warm the casserole in the evening on slowest possible heat for about 10-15 minutes.
• After 48 hours (possibly up to 72) the milk will have kefir's consistency and smell.
• Put the casserole on the slowest possible heat for about 60-75 minutes. The contents of the casserole should warm up to 140F but not higher. At this stage a white lump should separate itself completely from a clean liquid.
• Drain the liquid. You may preserve it (this is milk whey) to use in breads and pancakes.
• Tie the lump in a cheesecloth, put it on a strainer, put the strainer to hang over the empty casserole and put a small lid with a weight over the cheesecloth for the complete draining.
• Put the casserole with all the stuff into the refrigerator for 8-12 hours. The longer you keep it there the drier it gets (personal preference matters).

STEWED CABBAGE

Steps:

• Add chicken broth to sauce pan, simmer onions, and celery until transparent, about 3 to 5 minutes. Then add the cabbage, and simmer for and additional 15 minutes.
• Add tomatoes and continue to simmer over medium high heat far another 30 to 40 minutes.
• Salt and pepper to taste.

TENDER CABBAGE -- KAPUSTA ZASAMAZANA

Steps:

• In a large saucepan, combine the broth, cabbage and carrot.
• Cover and simmer for 30 minutes.
• Meanwhile, melt 1 tablespoon of the butter in a small skillet and saute the onion over a medium heat until tender.
• Stir the onion into the cabbage mixture and simmer for another 15 minutes, stirring frequently.
• Once the onion has been added in, melt the remaining butter in the empty skillet and add the flour, stirring over a medium heat until the flour goes golden brown.
• Take 1/2 cup of the broth out of the pot with the cabbage and stir it in with the flour mixture, then return the flour/broth to the pot with the cabbage.
• Stir the lemon juice or vinegar into the cabbage.
• Season with salt, pepper and sugar.
• Serve hot.

KIELBASA Y KAPUSTA (KIELBASA AND CABBAGE)

Steps:

• Peel potatoes and cut into quarters.
• Cut kielbasa into 3-inch lengths.
• Cut cabbage into wedges, discarding the outer leaves and core.
• Throw everything into medium-to-large stewpot, with the cabbage on top; add just enough water so that it comes about one to two inches short of covering cabbage (cabbage will"cook down").
• Bring to a boil, then reduce to medium heat and cook for about 20 minutes or until cabbage is tender and potatoes can be split easily with a fork.
• Drain and serve in one big bowl or straight out of the pot, peasant style!

CHICKEN STROGANOFF

Steps:

• Place chicken breasts, one at a time, between two sheets of plastic wrap & flatten each to a thickness of 1/4 inch with a rolling pin.
• Cut into 1-inch strips diagonally across the fillets.
• In large frying pan, heat 2 tablespoons of oil, & cook sliced onion slowly until soft but not colored.
• Add mushrooms & cook until golden brown, then remove & keep warm.
• Increase heat, & add remaining oil.
• Fry chicken very quickly, in small batches, for 3-4 minutes until lightly colored. Remove & keep warm while frying remaining chicken.
• Return all chicken, onions & mushrooms to frying pan & season with salt & pepper, then stir in sour cream & bring to boil.
• Sprinkle with fresh parsley & serve immediately.