ReceptnaptárBraised cabbage with meat (tushyonaya kapusta)
Braised cabbage with meat in tomato gravy is one of the most popular mains of everyday Russian cooking. Sweet-sour and filling, it is excellent with potatoes. Even better the next day.
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Method
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- Shred the cabbage thinly.
- Cube the meat, brown in oil and remove.
- Soften the onion and carrot and add the tomato paste.
- Add the cabbage and fry for 10 minutes, stirring.
- Return the meat, add the seasonings, vinegar, sugar and 100 ml water.
- Cover and simmer for 45 minutes until the cabbage is soft.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not cut the cabbage too fine or it turns mushy.
- The vinegar and sugar give the sweet-sour balance.
- It can also be made with sauerkraut.
Frequently asked questions
Can the meat be left out?
Yes, with mushrooms or beans it can be vegetarian.
Can it be frozen?
Yes, for 2 months.
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More russian ideas
- Pelmeni (Russian meat dumplings)
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Beef Stroganoff
- Pozharsky cutlets
- Kurnik (Russian layered chicken pie)
- Siberian pelmeni (hand-folded, with three kinds of meat)
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