Braised Cabbage with Vegetables

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 Cabbage is one of my favorite vegetables. I make cabbage salads often, red cabbage salads, stuffed cabbage rolls, etc. This dish is very similar to my traditional Russian dish- Tushenaya kapusta with Chicken except it’s vegetarian.  Couldn’t be easier and, although there isn’t any meat or bacon, I added Zucchini and rice and the resulting flavor is incredibly delicious. 

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Direction:

In a Dutch oven on high heat sauté onions, garlic and carrots in olive oil until tender for 3-5 minutes. Add red bell pepper and zucchini, cook for another 2-3 minutes.
Add cabbage, rice, bay leaf, ketchup, cayenne pepper, paprika, cumin, season with salt and pepper; mix well, reduce heat and let simmer/braise for 30 minutes.

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(Add more water if needed so the bottom doesn’t dry out, depends on your cabbage). After its done simmering add lemon juice, chopped dill and if it’s necessary adjust seasoning. Turn off the heat and serve.
 
ENJOY!!! 

Vegetarian Braised Cabbage- Tushunaya Kapusta

Rating: 51

Prep Time: 7 minutes

Cook Time: 38 minutes

Total Time: 45 minutes

Serving Size: 6

Vegetarian Braised Cabbage- Tushunaya Kapusta

Cabbage is one of my favorite vegetables. I make cabbage salads often, red cabbage salads, stuffed cabbage rolls, etc. This dish is very similar to my traditional Russian dish- Tushenaya kapusta with Chicken except it’s vegetarian. Couldn’t be easier and, although there isn’t any meat or bacon, I added Zucchini and rice and the resulting flavor is incredibly delicious.

Ingredients

  • 3 Tbsp. Olive oil
  • 6 cups shredded Napa cabbage
  • 2-3 medium zucchini (I used yellow and green), chopped
  • 2 cloves garlic, finely chopped
  • 1 medium carrot, shredded
  • 1/2 red bell pepper, chopped
  • 2 Tbsp. Ketchup
  • 1 tsp. sweet Paprika
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. ground cumin
  • Salt and black pepper, to taste
  • 1 bay leaf
  • 1 tsp. fresh lemon juice
  • 1 Tbsp. fresh dill- chopped
  • 1/2 cup white rice
  • 1 cup chicken broth (or water)

Instructions

  1. In a Dutch oven on high heat sauté onions, garlic and carrots in olive oil until tender for 3-5 minutes. Add red bell pepper and zucchini, cook for another 2-3 minutes.
  2. Add cabbage, rice, bay leaf, ketchup, cayenne pepper, paprika, cumin, season with salt and pepper; mix well, reduce heat and let simmer/braise for 30 minutes. (Add more water if needed so the bottom doesn't dry out, depends on your cabbage).
  3. After its done simmering add lemon juice, chopped dill and if it’s necessary adjust seasoning. Turn off the heat and serve.
  4. ENJOY!!!
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