This Ukrainian Braised Cabbage is a soul-warming dish that transforms humble cabbage into something rich, flavorful, and deeply satisfying. Known as “tushkovanaya kapusta” in Ukrainian, this traditional recipe slowly cooks cabbage with onions, carrots, and aromatic seasonings until it becomes tender and infused with savory goodness. What makes this dish special is the long, gentle cooking process that allows the vegetables to caramelize slightly while developing complex, sweet flavors that complement the natural earthiness of the cabbage. This comforting side dish has sustained Ukrainian families for generations and pairs beautifully with roasted meats, sausages, or can even stand alone as a hearty vegetarian main course with some crusty bread.
Serves: 6-8 people as a side dish
Total Time: 1 hour 15 minutes
Active Prep Time: 20 minutes
What You’ll Need
For the Braised Cabbage:
- 2 pounds green cabbage, cored and chopped into bite-sized pieces
- 2 large yellow onions, thinly sliced
- 2 large carrots, peeled and diced
- 3 tablespoons sunflower oil or vegetable oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon sweet paprika
- 1/2 teaspoon caraway seeds (optional but traditional)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
- 1/2 cup vegetable or chicken broth
- 2 tablespoons fresh dill, chopped
- 1 tablespoon apple cider vinegar
Preparing the Vegetables
Start by removing the tough outer leaves from the cabbage and cutting out the core. Chop the cabbage into roughly 2-inch pieces – not too small, as they’ll shrink considerably during cooking. You want pieces large enough to maintain some texture after the long braising process.
Slice the onions thinly from root to tip rather than in rings. This traditional cut helps them cook evenly and blend seamlessly into the dish. Dice the carrots into small, uniform pieces about half an inch in size so they cook at the same rate as the other vegetables.
Starting the Braising Process
Heat the oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat. The combination of oil and butter prevents burning while adding rich flavor. Once the butter has melted and starts to foam, add the sliced onions.
Cook the onions slowly, stirring occasionally, for about 8 to 10 minutes until they become soft and translucent. Don’t rush this step – properly cooked onions form the flavor foundation of the entire dish. They should be golden and sweet-smelling when ready.
Add the diced carrots to the pot and cook for another 5 minutes, stirring frequently. The carrots should start to soften slightly and pick up some color from the onions.
Building the Flavor Base
Stir in the minced garlic, bay leaves, paprika, and caraway seeds if using. Cook for about 1 minute until fragrant, being careful not to let the garlic burn. The caraway seeds are traditional in Ukrainian cooking and add a subtle, earthy flavor that complements cabbage beautifully.
Add the tomato paste and stir it into the vegetable mixture. Cook for 2 minutes, allowing the tomato paste to deepen in color and develop a richer flavor. This step is important for building the complex taste that makes this dish special.
Adding the Cabbage
Add the chopped cabbage to the pot in batches if necessary – it will seem like a lot at first, but cabbage reduces dramatically as it cooks. Season with salt and pepper, then stir everything together to coat the cabbage with the aromatic base.
The cabbage will release moisture as it begins to cook, creating natural braising liquid. Stir the mixture well and let it cook for about 5 minutes, allowing the cabbage to start wilting.
The Long Braise
Pour the broth over the cabbage mixture and bring it to a gentle simmer. Reduce the heat to low, cover the pot, and let the cabbage braise slowly for 45 minutes to 1 hour. Stir every 15 minutes to prevent sticking and ensure even cooking.
During this time, the cabbage will become incredibly tender and absorb all the wonderful flavors from the aromatics. The liquid will reduce and concentrate, creating a rich, flavorful base that coats each piece of cabbage.
The cabbage is ready when it’s very tender and has taken on a golden color from the paprika and tomato paste. It should be moist but not soupy – if there’s too much liquid, remove the lid and cook for a few more minutes to reduce it.
Final Seasoning and Serving
Remove the bay leaves and stir in the apple cider vinegar – this brightens the entire dish and balances the rich, sweet flavors. Taste and adjust the seasoning with more salt and pepper if needed.
Just before serving, stir in the fresh chopped dill. The dill adds a fresh, herbaceous note that’s classic in Ukrainian cuisine and provides a lovely contrast to the deep, braised flavors.
Traditional Serving Suggestions
Ukrainian Braised Cabbage is traditionally served alongside hearty main dishes like roasted pork, beef, or Ukrainian sausage (kovbasa). It also pairs wonderfully with mashed potatoes, boiled potatoes, or thick slices of dark bread.
This dish is equally delicious as a vegetarian main course. Serve it with sour cream on the side and some crusty bread for a simple, satisfying meal that showcases the humble cabbage in all its glory.
Storage and Reheating
This braised cabbage actually improves in flavor overnight, making it perfect for meal prep. Store leftovers in the refrigerator for up to 5 days. Reheat gently on the stovetop with a splash of broth if needed to restore moisture.
The dish also freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat slowly, stirring in a little fresh dill before serving to brighten the flavors.
