Ukrainian Braised Cabbage
Ukrainian braised cabbage is a vegan recipe made with cabbage, carrots, onions, olive oil, tomato paste, and salt. This tender braised cabbage is a good side dish with Chicken Kyiv and can be used as a filling for pierogies.
Yield 8 servings
Ingredients
1 large green cabbage, washed and shredded
2 carrots, thinly julienned
1 small sweet onion, diced
2 tablespoons olive oil
3 tablespoons tomato paste
1/2 teaspoon sugar
1/4 teaspoon salt use more or less by taste
1/2 cup hot boiling water (less, for a crunchy texture)
1 bay leaf
| 1 | Wash cabbage, remove outer leaves, and shred thinly using a big knife or grater. |
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| 2 | Heat 2 tablespoons of oil over medium heat in a big frying pan. Add onions and cook them for 2 to 3 minutes, stirring occasionally. Add carrots and cook together for another 3 to 5 minutes. |
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| 3 | In a small bowl, mix 4 tablespoons of water, tomato paste, sugar, and half of the salt. Add the mix to the pan and mix well with carrots and onions. |
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| 4 | Start adding cabbage gradually, one handful at a time, by letting it settle down. Cabbage will shrink a lot as we cook it. Once all cabbage is added, cover the pan with the lid and cook covered for about 5 min over low-medium heat, stirring every minute or so to prevent cabbage from burning. |
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| 5 | Add hot boiling water and bay leaf to the pan. Cover and cook on low heat for about 30 minutes, stirring it every 3 to 5 minutes until cabbage is soft. If you prefer your cabbage “al dente" with a little crunch, it will take only 20 min. Softer cabbage is better for dumplings or pies, crunchier for a side dish. |
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