This Ukrainian braised cabbage recipe is a vegan cabbage recipe made with carrots, onions, olive oil, tomato paste and salt. Very tender braised cabbage will be great as a side dish on your plate or as a filling for pierogies and pies.
Wash the cabbage, remove outer leaves and shred it thinly, using a big knife. Grate the carrots and dice the onion into small cubes.
Heat 2 Tablespoons of oil over medium heat in a big frying pan. Add onions and cook them for 2-3 min stirring occasionally. Add the carrots and cook together another 3-5 min.
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.
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 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.
Add hot boiling water (use the microwave or electric water) and the bay leaf to the pan. Cover and cook on low heat for about 30 minutes stirring it every 3-5 min until cabbage is soft. If you prefer your cabbage "al dente" with the little crunch it will take only 20 min. Softer cabbage is better for the pies or dumplings, crunchier is great as a side dish. Enjoy!