Braised cabbage

Nutrition Facts

Braised cabbage

Amount Per Serving

Calories 169 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 4g25%

Cholesterol 17mg6%

Sodium 58mg3%

Potassium 445mg13%

Carbohydrates 15g5%

Fiber 5g21%

Sugar 9g10%

Protein 3g6%

Vitamin A 1105IU22%

Vitamin C 88mg107%

Calcium 109mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Great with poultry or sausages or on its own with some good bread

Prep Time5

Cook Time1 10

Total Time1 15

Course: Side Dish

Cuisine: Ukrainian

Servings:

Calories: 169kcal

Slice the cabbage into 1cm wide strips and put it into a bowl. Add one teaspoon of salt and use your hands to massage it in well.
Heat the oil in a deep frying pan or shallow, flameproof casserole over a medium-low heat. Add the onions, along with a pinch of salt to help release their juices and stop them from burning. You could also cover the onions with a lid or cartouche (a circle of baking parchment about the same size as your pan) to speed things up a bit. Cook, stirring every so often, until the onions are soft and turning a deep golden colour. Add a splash of water if they seem dry or are starting to catch a bit.
Now add the cabbage and caraway seeds and turn down the heat to low. Cover with a lid and cook for about 20 minutes, or until the cabbage starts softening. If it gets too dry, add a splash of water. Add the red pepper and cook for another five minutes.
Gently warm the tomato juice in a small pan, then stir in the crème fraîche and add to the cabbage. Taste the sauce and make sure it is well-seasoned, otherwise the cabbage will be too bland and it will not become the cabbage of your dreams. Cover and braise for another 30–40 minutes – when it is ready, the cabbage should be soft, but not falling apart. Stir through the parsley and serve.