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Braised cabbageM

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. 🙂
Servings: 6

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.


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