Russian Braised Cabbage
| Serves | 8 |
|---|---|
| Ingredients | Dairy, Vegetables |
| Menu Part | Side Dish |
| Cuisine Type | European |
Source: Robert Wood Johnson University Hospital (New Brunswick, N.J.)
Cabbage is the star of this side dish recipe that highlights the flavors of Eastern Europe.
Ingredients
1 cabbage head
2 tsp. of salt, divided
1 medium onion
2 large carrots
6 tbsp. olive oil, divided
2 tbsp. sour cream
1 tbsp. brown sugar
4 tbsp. ketchup
1/2 tsp. of pepper
2 bay leaves
Steps
1. Slice cabbage thinly; toss with 1 teaspoon salt and work in bowl for about 20 seconds.
2. Dice onion and grate carrots. Preheat Dutch oven over medium heat. Add 2 tablespoons olive oil. Sauté onions and carrots for 5 minutes, mixing frequently. When almost done, mix in sour cream. Empty contents of Dutch oven into mixing bowl with cabbage.
3. Add brown sugar, remaining salt, pepper and ketchup; mix all contents of bowl together.
4. Add 2 tablespoons of olive oil to large skillet or Dutch oven. Add cabbage mixture and set heat to medium. Add bay leaves.
5. Cover and cook cabbage for 35 to 40 minutes, stirring every 15 minutes. Reduce temperature to medium-low after 20 minutes. Add more ketchup or salt to taste, if desired. Remove bay leaves before serving.