This is a traditional Russian dish- Tushenaya kapusta- Тушеная Kапуста. It’s one of my favorite dishes since childhood. My mom used to make this dish with duck meat, fresh from the farm. I’ve adapted it from mom’s original recipe.
Easy and delicious, even people who don’t like cabbage I bet they will change their minds. My husband did. 🙂
2 chicken breast halves, cut into 1-inch pieces
2 Tbsp. Olive oil
Salt and black pepper, to taste
6 cups shredded cabbage
2 cloves garlic, finely chopped
1 medium carrot, shredded
1 medium onion, chopped
1/2 red bell pepper, chopped
2 Tbsp. Ketchup
1 tsp. sweet Paprika
1/4 tsp. cayenne pepper
1 bay leaf
1 Tbsp. fresh dill- chopped
In a Dutch oven on high heat sauté onions, garlic, red bell pepper and carrots in olive oil until tender for 3-5 minutes. Add chicken and cook for another 2-3 minutes.
Add cabbage, bay leaf, ketchup, cayenne pepper, paprika, season with salt and pepper; mix well, reduce heat and let simmer/braise for 25-30 minutes. ( add water if needed so the bottom doesn’t dry out, depends on your cabbage) Add chopped dill and if it’s necessary adjust seasoning. Turn off the heat and serve.
If you wish to get updates or follow the recipes, feel free to Subscribe via Email. You can also follow us through our Facebook page. Thanks for visiting!
Bulgur Pilaf aka Kasha
1 hour, 10 minutes
1 hour, 20 minutes
- 1 cup coarse bulgur
- 1 lb. chicken breast or lean pork- cubed
- 1 small onion, diced
- 1 carrot, chopped in half-rounds
- 1 Tbsp. tomato or pepper paste
- 3 Tbsp. olive oil
- 4 cups chicken broth or water
salt and black pepper to taste
- 1 tsp. ground cumin- optional
- 1/2 bunch dill or parsley, chopped for garnish
- Heat the oil in a pot and add the meat. Stir and let it brown for a couple of minutes and add onions and carrots. When they are soft and golden brown add the tomato or pepper paste (I use pepper paste, see picture), stir for a minute, and add bulgur. Add chicken stock or water, season with salt and pepper.
Wait until the water boils.
- Then turn the heat down all the way to very low and cook covered until the water is absorbed and bulgur is tender about 45 minutes. (Sometimes I put it in the oven on 350F for about 1 – hour) Bulgur can be sticky, so you better stir it every now and then. Once it’s cooked, let it sit for at least 5-10 minutes before you serve. Once it’s cooked it will look almost like a risotto.
- Since herbs don’t really need to be cooked, add it after you turn off the heat and mix well.