This recipe for тушёная капуста, or braised cabbage, is one I’ve made again and again for years. I first tried it when I was making cabbage filling for a batch of pirozhki, and it was so good that I ate about half the bowl before I had a chance to use it as stuffing! Healthy, yummy, and substantial, this cabbage and meat dish is a fabulous one-pot dinner with huge flavor.
3/4 pound of pork (or chicken), cubed
1 large onion, chopped
3 carrots, peeled and grated
3/4 cup sour cream, divided
1 medium head of cabbage, shredded
2 tsp salt
1 cup canned crushed tomato
1 tbsp brown sugar
3/4 tsp pepper
1/8 tsp cumin
1/8 tsp Mrs. Dash
2 bay leaves
Heat oil in a large pot and brown the pork until cooked through. Remove from pot and place in a large bowl with the shredded cabbage.
Heat a bit more olive oil in the pot and transfer in the cabbage mixture, along with the crushed tomato, the rest of the sour cream, and the salt, brown sugar, pepper, cumin, Mrs. Dash, and bay leaves.
Stir well and cover with a tight-fitting lid. Cook on medium heat, stirring regularly, until the cabbage is softened–about 30 minutes.
Remove the bay leaves and enjoy piping hot! Приятного аппетита!
One thought on “Braised Cabbage with Pork.”
Keep up the good work Kelly….