It's very typical to find braised cabbage among the Slavic culture. Braised cabbage usually consists of some fresh shredded cabbage and some sour kraut to create a sweet and savory cabbage blend that is caramelized from the slow cooking technique (also known as braised).
1medium sized cabbage
3cupsof sour krautpacked
1teaspoonof black pepper
oilI used about a total of 13 tbsp throughout the whole cooking period
Cut the cabbage lengthwise in half with core intact.
Finely shred cabbage into a large pot (preferably a non-stick pot).
Place the pot on a stove and turn the stove on to medium-high heat.
When you start to hear the cabbage slightly sizzling add 1 cup of water and cover with lid slightly tilted for steam to escape. Cook the cabbage in water for 15 -20 minutes until water has almost evaporated.
When the water has reduced in size and is almost gone add 5 tbsp of oil and stir to combine. Then add diced onions, sour kraut, 2 teaspoons of salt, 1 teaspoon of black pepper, 2 tbsp vinegar, 1 1/2 tbsp sugar, and 5 tbsp of ketchup.
Reduce heat to med-low and continuing cooking on low heat for about an hour and a half, stirring every 10-15 minutes.
Add a few tablespoons of oil when needed throughout the rest of the cooking period and add more salt and pepper if needed. (I ended up adding an additional 8 tbsp of oil for the rest of the cooking process.)
Cabbage should have darkened in color by the end of the cooking time.