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Tender Ukrainian braised cabbage with carrots. onions and tomato paste served in a large blue dish.

Ukrainian Braised Cabbage

Nataliia
This Ukrainian braised cabbage recipe is a classic dish made with green cabbage, carrots, onions, olive oil, tomato paste, and salt. This is my family recipe that I still use to this day. This braised cabbage is delicious as a side dish or use it as a filling for pies, hand pies or pierogies.
5 from 8 votes
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine Ukrainian
Servings 8
Calories 127 kcal

Equipment

  • 1 large skillet with the lid
  • 1 cutting board
  • 1 knife
  • Measuring Cup

Ingredients
  

  • 1 large green cabbage
  • 2 carrots
  • 1 small onion
  • 2 Tablespoons olive oil
  • 3 Tablespoons tomato paste
  • ½ teaspoon sugar
  • ½ teaspoon salt, to taste
  • ½ cup hot boiling water
  • 1 bay leaf

Instructions
 

  • Wash the cabbage and remove outer leaves. Cut it in 4 wedges and shred it thinly. Grate the carrots on the medium shred of the box grater. Dice the onion finely.
  • Heat 2 tablespoons of olive oil over medium heat in a big frying pan. Add onions and cook them for 2-3 minutes stirring occasionally. Add the carrots and cook together another 3-5 minutes.
  • In a small bowl, mix 4 tablespoons of water, 3 tablespoons of tomato paste, ½ teaspoons of 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 you cook it. Once all cabbage added, cover the pan with the lid and cook covered for about 5 minutes over low-medium heat stirring every minute to prevent cabbage from burning.
  • Add hot boiling water and bay leaf to the pan. Cover and cook on low heat for about 30 minutes stirring it every 3-5 minutes until the cabbage is soft. If you prefer your cabbage "al dente" with the little crunch it will take only 20 min. Softer cabbage is ideal for pies or dumplings, while crunchier is great as a side dish. Enjoy!

Notes

To Store: let the cabbage cool completely, then transfer it to an air-tight container and store it in the fridge for 3 days.
To Reheat the needed amount over medium heat in a frying pan with a little bit of olive oil. 

Nutrition

Calories: 127kcalCarbohydrates: 16gProtein: 3.9gFat: 2.7gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.8gSodium: 277mgFiber: 9.3gSugar: 12g
Keyword cabbage, fried cabbage, vegan cabbage recipe
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