Ukrainian Braised Cabbage

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I don’t make this as often as I should. Ukrainian braised cabbage is such a comfort food!

Some Ukrainians roast beef and serve this braised cabbage on the side and my side of the family likes to add cubed meat to the mix.

However, the whole point of braising cabbage is to use up the winter sauerkraut and fresh cabbage from the root cellar. So, often it was meatless, too.

Cabbage is such a staple in Ukrainian homes. We make stuffed cabbage rolls, lazy cabbage rolls, filling salads, and so much more with this vegetable.

Ukrainian Braised Cabbage

Ukrainian cook’s got creative and made braised cabbage, then stuffed it into dough, and dumplings.

There’s so many easy recipes revolving around cabbage, and most are made from a handful of ingredients. Braised cabbage is one of them in the Slavic culture.

It’s comforting, cheap, and easy to make! My mom’s braised cabbage recipe consists of shredded cabbage, onions, and sauerkraut. She calls for water to steam and caramelize the cabbage, which works better than using lots of excess oil.

The slow-cooked braising technique produces so much flavor, which means you end up with a perfect combination of caramelized, (sweet) and savory!

Braised cabbage is a popular side dish that you’ll see in many Russian and Ukrainian homes. Many recipes have their own family twist and can vary vastly. Though many braised cabbage recipes have been passed down from their parents or grandparents my mom’s version of braised cabbage is great and pretty basic.

My mom has adapted to using American staple ingredients.

I also find that this cooking method is so simple. It’s made with easy to find ingredients (cabbage, onions, and sauerkraut), and is all made in one pot—which means less cleanup and fewer dishes.

Best of all, it’s so delicious. The perfect combination of tart and sweet. Has deep caramelized flavors. And is quite addicting served warm. Serve it as a satisfying side, a filling for fried doughs, a tasty topping for burgers and sandwiches, or simply enjoy it on its own—it’s really that good.

What is Braised Cabbage?

Braised cabbage is a traditional Russian and Ukrainian side dish. Finely shredded cabbage is fried and then braised in a small amount of liquid until cooked and slightly caramelized. There are many different recipes for braised cabbage. Other vegetables can be added to stretch the dish (like onions and carrots), and seasonings like vinegar and sugar are added to accentuate the flavor. Some even turn the classic braised cabbage recipe into a main dish by adding pork or bacon. 

As you can see, braised cabbage is not only versatile but also hearty and very economical, which is probably why it’s loved by so many people!

Ingredients You’ll Need

• Cabbage – one medium-sized white cabbage (purple with leave you with a darker color); you can also use Savoy cabbage, but you’ll end up with a milder flavor
• Water – causes the cabbage to wilt and prevents it from sticking 
• Sauerkraut – adds tangy flavor and is also a source of probiotics
• Onions – use white, yellow, or sweet onions.
• Seasonings – salt and pepper
• Vinegar – white vinegar adds a bit of tanginess
• Sugar – sugar balances out the tanginess and helps with caramelization
• Ketchup – adds tartness and color to the dish 
• Oil – you will need to add oil throughout the cooking process; make sure to have about 7 fl. oz. on hand

Equipment Used:

• Non-stick pot – I prefer a stainless steel pot or something non-stick as it prevents the cabbage from sticking to the bottom
• Mandoline – a Japanese Mandoline works great for shredding, but you can also slice it by hand, using a large knife.
• Wooden spoon – used for stirring

How to Make Braised Cabbage:

1. Shred the cabbage: Keeping the core intact, cut the cabbage in half lengthwise and shred finely into a large pot (preferably a non-stick pot). Don’t worry if there seems to be a lot of cabbage, it will reduce significantly during the cooking process.

2. Place the pot on the stove and heat it over medium-high heat. Once the cabbage starts to sizzle slightly, add one cup of water. Cover the pot with the lid slightly tilted (this allows steam to escape). 

3. Allow the cabbage to cook for about 15 to 20 minutes, stirring every 5 minutes or so until almost all the water has evaporated. Toward the end of 15 minutes, you can increase the heat to high for a few minutes to allow the water to evaporate more quickly.

4. In the meantime, prepare the onions by dicing them finely.

5. Once the water has almost evaporated, add about 5 tablespoons of oil to the cabbage and stir thoroughly.

6. Add the diced onions, sauerkraut, salt, ground black pepper, vinegar, sugar, and ketchup. Stir until all the ingredients are well combined.  Reduce the heat to medium-low. Continue to cook the cabbage for 1 ½ hours, stirring every 10 to 15 minutes, and adding oil when necessary (I added about 8 tablespoons of oil throughout the rest of the cooking period). The cabbage is light in color during the first stage of cooking but will darken as it continues to cook and caramelize.

How To Serve Braised Cabbage

Braised cabbage is traditionally served as a warm side, but is perfectly suitable as a main dish if you add meat (protein). To add meat cube up a couple chicken breasts, pork chops, or a small beef chunk. Saute it first, before adding in the remaining ingredients.

The vegetarian version is good for fillings like in crepes, pirogies, bread dough, and dumplings. Or use it as a topping for bean burgers and sandwiches.  

Ukrainian braised cabbage is aromatic and savory. It goes best with creamy mashed potatoes, a roast, baked fish, or over buttered, rustic whole wheat bread.

My husband’s mom likes to snack on braised cabbage with plain old bread. It is best served warm so, reheat it in a skillet before serving.

How To Store Braised Cabbage

Leftover braised cabbage can be stored in the fridge (in an airtight container) for up to 4 days. Freezer storage is not recommended, as the cabbage will become soggy and unappetizing once thawed.

The next time you make bread dough, plan on pinching off a piece and using it for stuffing with this cabbage mixture. The same works for refrigerated biscuit or crescent dough (make little pockets with the braised cabbage mixture, and bake).

To Reheat: add the braised cabbage mixture into a non-stick skillet. Add a splash of water and cover with a lid. Heat to medium heat and steam the leftover braised cabbage for 8-10 minutes, stirring every 2-3 minutes until it’s reheated.