By eatmundo · September 8, 2026
🇷🇺AI-generated imageSame ingredients, elsewhere in the world
5 matchesDishes from other countries' kitchens, made from the same core ingredients as Tushenaya Kapusta. The percentage is the share of ingredients the two recipes have in common.
Surówka z BurakówIn Poland · same ingredients57%
Fish in Greek Style (Ryba po Grecku)In Poland · same ingredients55%
Fasolada: Traditional Greek White Bean SoupIn Greece · same ingredients53%
A comforting Russian braised cabbage dish that balances sweetness and acidity. It is a staple vegetarian side dish served alongside roasted meats or potatoes.
According to eatmundo's ingredient comparison, the closest dish to Tushenaya Kapusta from another cuisine is Surówka z Buraków (Poland): the two share 57% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Thinly shred the cabbage into long ribbons and finely dice the onion.
- 2
Grate the carrots using a coarse grater to provide texture to the braise.
- 3
Heat the sunflower oil in a large skillet or heavy-bottomed pot over medium heat.
- 4
Add the onions and cook until translucent, then toss in the carrots and sauté for 5 minutes.
- 5
Add the cabbage to the skillet, stirring well to coat with the oil and aromatic base.
- 6
Stir in the tomato paste, sugar, salt, and pepper, mixing thoroughly to distribute the flavors.
- 7
Cover the pot and simmer on low heat for 30 minutes, stirring occasionally to prevent sticking.
- 8
Check the texture of the cabbage; it should be very tender but not mushy before removing from heat.
Frequently Asked Questions
What is Tushenaya Kapusta?
Tushenaya Kapusta is a traditional Russian braised cabbage dish. It is made by slow-cooking shredded cabbage with carrots, onions, and tomato paste until soft and flavorful, commonly served as a side dish.
Can I add meat to this?
Yes, many variations include smoked sausages or pork, which can be browned with the onions at the beginning.
What if it tastes too acidic?
If the tomato paste makes the dish too acidic, add an extra half teaspoon of sugar to balance the flavors.
How long does it keep?
It stores perfectly in an airtight container in the refrigerator for up to 3 days and often tastes even better the next day.
Should I use white or red cabbage?
White cabbage is the traditional choice for this dish as it has the right texture for braising.
🇷🇺AI-generated image
