This classic Eastern European side dish calls for just a handful of ingredients and is ready in 40 minutes.
A pot of this tomato-braised cabbage stewing on the stove was a common sight around dinnertime when I was growing up.
When we immigrated to America, my mom worked full-time with two kids at home, and yet we had a homemade dinner on the table every single night. Sure she had her tricks – like starting some elements (soaking beans, marinating chicken) while getting ready in the morning and then finishing them up when she got home – but I still don’t know how she did it and without a single complaint.
This side dish was one of her dinner staples because it’s healthy, low-effort, and it uses just a few ingredients. Read on for how to make this classic Soviet recipe.
About This Braised Cabbage
Braised cabbage (“tушеная капуста” in Russian, pronounced “tushonaya kapusta” in English) became a popular side dish among various slavic populations during the Soviet era, as it’s made with just a handful of affordable ingredients that can survive the winter in the cellar (onions, carrots, cabbage, tomato paste). i.e. what my dad calls “poverty food”. It’s beloved by Russian and Ukrainian diasporic communities to this day.
Every family has their own way of making it, and there is no one right or authentic recipe. Some cooks add seared beef chunks, bacon, or kielbasa, but my mom has always made it vegetarian.
This cabbage is a perfect example of our cuisine as it’s very simple and contains no herbs/spices. You may be tempted to doctor it up with something, but I strongly discourage it.
What Does Ukrainian Braised Cabbage Taste Like
When cooked correctly, this cabbage should taste equally sweet and sour, with a good layer of umami from the tomato paste. The texture should be soft, silky, and even a bit pasty.
Key Ingredients + Substitutions
- Green Cabbage: You’ll need a regular green cabbage here. Not purple, not savoy, not napa.
- Onions + Carrots: Lend the cabbage a sweet and earthy foundational flavor.
- Tomato Paste: I recommend buying the tube version versus the canned, if possible, because it lasts longer in the fridge, and you don’t need to transfer it to another container for storage.
- Sugar: To balance out the tomato’s tanginess.
- Mild Vinegar: To brighten everything up. Use white wine, red wine, apple cider, or champagne vinegar.
How to Make This Cabbage (Step-by-Step Photos)
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Cook the Onions and Carrots
Heat olive oil in a large high-sided heavy-bottomed pan or Dutch oven over medium heat. Add the onions and carrots, and cook until soft, about 5 minutes. Don’t let them brown.
Step 2: Add the Cabbage
Stir in the cabbage with salt and pepper. Cover tightly with a lid and cook until the cabbage has collapsed, is more translucent, and starting to turn golden, 20 to 25 minutes.
Step 3: Finish the Cabbage
Lastly, stir in the tomato paste, sugar, and vinegar, as well as a bit of water to keep the cabbage from drying out. Continue cooking uncovered for 5 minutes.
Step 4: Serve the Stewed Cabbage
Taste and adjust the seasonings if needed. Serve hot.
Don’t Skip These Cooking Tips
Not too thick, not too thin
The cabbage should be cut into about 1/4-inch-thick slices.
Use a lid
Stewing cabbage with the lid on ensures the moisture will be trapped in the pot, which will help soften the cabbage and keep it from burning.
Stir frequently
Stir every couple of minutes to make sure the cabbage is cooking evenly. If the bottom is burning or crisping up early on in the cooking process, lower the heat.
Serving Suggestions
This vegan stewed cabbage keeps well in the fridge so you can enjoy it all week – just reheat it in the microwave before serving. For a full Eastern European feast, serve it with buckwheat, and lentil patties or tofu schnitzel.
More Ways with Cabbage
- Vegetarian Ukrainian Cabbage Rolls
- Air Fryer Cabbage Wedges
- Purple Cabbage Slaw
- Savory Cabbage Pancakes
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Ukrainian Braised Cabbage
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Ukrainian
- Diet: Vegan
Description
This classic Ukrainian side dish calls for just a handful of ingredients and is ready in 40 minutes.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium or 2 small carrots, peeled and grated (about 3/4 cup)
- 1 small yellow onion, finely diced
- Fine sea salt and freshly ground black pepper
- Half a medium head green cabbage (about 1 1/2 pounds), sliced into 1/4-inch-thick pieces
- 1/4 cup tomato paste
- 1/4 cup water
- 1 teaspoon granulated sugar
- 2 teaspoons mild vinegar, like white wine, red wine, apple cider, or champagne vinegar
Instructions
- Heat the oil in a large high-sided heavy-bottomed pan or Dutch oven over medium heat. Add the carrots and onions, with pinches of salt and pepper. Cook, stirring frequently, until the vegetables are soft and the onion is translucent, about 5 minutes.
- Add the cabbage, 1/4 teaspoon salt, and lots of pepper. Stir to combine and cover tightly with a lid. Cook, stirring occasionally, until the cabbage has collapsed, is more translucent, and starting to turn golden, 20 to 25 minutes.
- Add the tomato paste, water, sugar, and vinegar, and stir to incorporate. Cook uncovered, stirring occasionally, for another 5 minutes to cook out the raw tomato taste.
- Taste and adjust the seasonings if needed before serving. (Store leftovers in an airtight container in the fridge and eat within 5 days.)
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 133
- Sodium: 205 mg
- Fat: 7.3 g
- Carbohydrates: 17 g
- Fiber: 5.7 g
- Protein: 3.2 g
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