Tushonaya Kapusta Russian Style Stewed Cabbage Recipes
TUSHONAYA KAPUSTA (RUSSIAN-STYLE STEWED CABBAGE)
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
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
RUSSIAN CABBAGE ROLLS (GOLUBTSI)
Make and share this Russian Cabbage Rolls (Golubtsi) recipe from Food.com.
Provided by Tonkcats
Categories Russian
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Make 4 large slits around the core of the cabbage. Submerge cabbage stem side down in boiling water. Cook on medium heat until cabbage is bendable. Remove. cut large leaves in half, set aside. Combine all ingredients; mix well (Exclude the mustard and horseradish sauces if spice isn't your way of life). Place 1 tablespoon mixture in each leaf and roll up, set into a 12x7x2 inch baking pan or large casserole dish.
- Combine soup and water in pan, bring to a boil.
- Add remaining ingredients, cook over medium heat until slightly thickened.
- Pour sauce over rolls.
- Bake in a 375 oven for 1 hour or until light to medium brown and gravy has thickened.
- Cool slightly and serve with a tossed salad and dinner rolls.
- *Fresh ginger may be used to substitute for the powder
Nutrition Facts : Calories 404.5, Fat 18.6, SaturatedFat 6.8, Cholesterol 84.3, Sodium 1019.4, Carbohydrate 32.2, Fiber 6.9, Sugar 9.9, Protein 28.7
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