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.

KAPUSTA

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.

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!