🇷🇺 Russia · Food
Tushenaya Kapusta
By eatmundo · September 8, 2026
🇷🇺 RUAI-generated imageA comforting Russian braised cabbage dish that balances sweetness and acidity. It is a staple vegetarian side dish served alongside roasted meats or potatoes.
Ingredients
check them off as you prepareHow 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.
🇷🇺 RUAI-generated imageMundo Match
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