Braised Cabbage with Meat

Welcome to a taste of pure comfort! Braised Cabbage with Meat is a beloved staple in many Eastern European kitchens, cherished for its hearty, savory flavor and soul-warming qualities. This humble dish beautifully combines tender meat, sweet carrots, and soft cabbage, all slowly simmered together until they meld into a perfect harmony of tastes. It's the kind of meal that feels like a warm hug on a plate. Our recipe will guide you through the simple steps to create this rustic classic, ensuring a delicious result every time.

Braised cabbage with meat

Preparation: 10 minutes

Cooking: 1 hour

Quantity: 3 Servings

Per serving

Calories: 388 kcal

Proteins: 20 g

Fats: 25 g

Carbohydrates: 13 g

Ingredients for Braised Cabbage with Meat

• White cabbage – ¼ large head or ½ small head
• Meat (pork, beef) – 300-400 g
• Onion – 1 large or 2-3 medium
• Carrot – 1 large or a couple of medium ones
• Tomato paste – 2 tbsp
• Salt – 0.5 tbsp or to your taste
• Black peppercorns – 10-15 pcs
• Bay leaf – 1-2 pcs
• Sunflower oil (or other neutral vegetable oil)

How to Make Braised Cabbage with Meat

The most convenient way to braise cabbage is in a large, deep cast-iron skillet. If you don’t have one, you can use a kazanok (a small kazan or Dutch oven) or a heavy-bottomed pot with a non-stick coating. In that case, fry the onion, carrot, and meat in a skillet, then combine with the cabbage and continue cooking in the pot.

Peel the onion and carrot, and remove the outer leaves from the cabbage; rinse and lightly dry the vegetables and meat.

Sautéing finely chopped onion

Finely chop the onion, place it in a skillet with sunflower oil, and sauté, stirring, until lightly translucent.

Frying carrots with onions

Add the coarsely grated carrot to the onion. Stir and sauté together for 2-3 minutes.

Cut the meat into small pieces, add it to the onion and carrot, stir, and fry for a few minutes.

Adding meat to the sautéed vegetables

Frying the meat for a few minutes

Then, reduce the heat, cover the skillet with a lid, and let the vegetables and meat stew for 10-15 minutes. In the meantime, shred the cabbage.

Adding the shredded cabbage

Add the cabbage to the skillet with the other ingredients and gently stir. If it doesn’t all fit at once, wait a bit and let it cook down for a couple of minutes under the lid. The cabbage will reduce in volume, and you can add more. Just don’t wait too long, or the first batch will be cooked while the second is still slightly raw.

Stir the cabbage with the cooked vegetable and meat base

You can optionally knead the shredded cabbage with salt beforehand, but it’s not necessary. The main secret to delicious braised cabbage is not to add water! Otherwise, the dish will turn out watery. The cabbage juice and vegetable oil are sufficient to keep the braised cabbage from burning and to make it tender.

Adding tomato paste to the braised cabbage

Braise the cabbage with the meat, covered, stirring occasionally, for 15-20 minutes (until tender). About 5 minutes before it’s done, add the tomato paste, salt, and stir. A great alternative to tomato paste is puréed fresh tomatoes.

Adding spices

After a couple of minutes, add the spices: peppercorns and a bay leaf – you’ll immediately smell the appetizing aroma!

The braised cabbage with meat is ready

Another 1-2 minutes, and the braised cabbage is ready to be served! It pairs wonderfully with mashed potatoes, boiled rice, or pasta. It’s also great as a standalone dish. You can cook it not only with meat but also with mushrooms, sausages, or even without any additions. It’s delicious in any variation!