Braised cabbage

I have made this sautéed cabbage dozens of times, especially in winter when I have access to good sour cabbages from the market or stored in barrels. It's one of those dishes that doesn't require much fuss, but little details matter – how you cut the cabbage, the order in which you add the ingredients, and how long you let it cook. It's the kind of recipe you can start quickly with what you have at home.

Quick Info

Total Time: 2 hours (including cabbage preparation)
Servings: 4-6
Difficulty: Easy

Ingredients

2 medium sour cabbages (approximately 2 kg in total)
1 large onion (200 g)
100 ml oil (or less, to taste)
150-200 g bacon (optional, but adds flavor)
2 teaspoons sweet paprika
3-4 bay leaves
1 teaspoon whole or ground pepper
Water (enough to cover the cabbage, about 500 ml)
Optional: hot pepper, for serving

Preparation Method

1. Remove the cabbages from the brine and rinse them under cold water, leaf by leaf. If they are very salty or sour, soak them in a bowl of cold water for 2-3 hours, then squeeze them well. This step is especially helpful if the cabbage is very strong in flavor.

2. Slice the cabbage into thin strips. Using a sharp knife, the strips can be thinner or thicker, according to your preference. There's no need to chop it extremely fine, but they should be relatively uniform in thickness to cook evenly.

3. Chop the onion as finely as possible. Cut the bacon into cubes or thin slices, just enough for it to brown easily.

4. Place a large pot over medium heat. Add the oil and bacon, if using. Let the bacon fry for 3-4 minutes until it releases its fat and becomes slightly crispy. Remove the cracklings (if desired) and set them aside.

5. In the same fat, add the chopped onion. Sauté for 3-4 minutes until it softens, but don't let it brown too much.

6. Sprinkle the paprika over the onion and stir quickly, then add half of the cabbage. Layer the strips, then add slices or pieces of the fried bacon on top (if you removed it). Add the remaining cabbage on top.

7. Pour in cold water, just enough to cover the cabbage (500 ml, maybe a little more or less, depending on the size of the pot and how moist you want the dish).

8. Add the bay leaves and pepper. Cover the pot with a lid and let it simmer on low heat for 60-90 minutes. Stir 2-3 times, especially towards the end, to prevent sticking.

9. When the water has evaporated almost completely and the cabbage is soft, taste it. If it's still too salty, you can add a little water and let it cook longer. If you want the cabbage to gain a bit of color, remove the lid and let it reduce for the last 10-15 minutes over slightly higher heat, stirring constantly.

10. Finally, adjust the pepper. Serve hot, with polenta and possibly a hot pepper. Sour cream can be added at serving, although it is traditionally eaten plain.

Why I Make This Recipe Often

Sautéed cabbage is very practical – you need simple ingredients and it yields a lot, making it good for a few days. The flavor is balanced, slightly sour-salty, and it can serve as both a main dish and a side. It keeps well in the fridge and can be reheated without losing its texture.

Tips and Variations

Tips

- If the cabbages are small, you can use three. If they are very sour, don't hesitate to soak them longer.
- The cabbage should be cut to a similar thickness – otherwise, some strips may remain tough.
- For a more "al dente" texture, reduce the cooking time by 15-20 minutes.

Substitutions

- The oil can be sunflower oil or even lard, if available.
- If you don't have bacon, you can use bacon or smoked sausage, cut into slices.
- Sweet paprika can be replaced with smoked paprika for a stronger flavor.
- Instead of sour cabbage, you can make the recipe with fresh cabbage, but you will need to add salt and a splash of vinegar at the end for acidity.

Variations

- For a vegan version, omit the bacon and use only oil. You can add mushrooms for more substance.
- You can add a few peeled and chopped tomatoes over the cabbage towards the end for a lighter flavor.
- If you want a heartier dish, add a handful of rice halfway through the cooking time.
- Sautéed cabbage can be used as a base for stuffed cabbage rolls or cabbage pie.

Serving Ideas

- With hot polenta and hot pepper.
- Next to a simple pork roast or fried sausages.
- With a spoonful of sour cream on top, for those who prefer it.
- Cold, as a snack, or as a side on a cold platter.

Frequently Asked Questions

Can I make sautéed cabbage with just oil, without meat?
Yes, it turns out very well even without bacon or other meat. The flavor will be more delicate, but the paprika and onion still provide enough aroma.

What if my cabbage is too salty?
Soak the cabbage in cold water, ideally for a few hours, and change the water 1-2 times. Squeeze it very well before cooking.

How long can I keep sautéed cabbage in the fridge?
It lasts 4-5 days in a covered container. It retains its flavor even when reheated.

Can I freeze sautéed cabbage?
Yes, it can be frozen. The texture will become slightly softer upon thawing, but not unappealing. It's useful for busy periods.

Nutritional Values (per serving, estimated)

Calories: 250-350 (with bacon)
Protein: 7-10 g
Fat: 18-25 g
Carbohydrates: 18-22 g
Without bacon, fats and calories drop by about 60-80 per serving.

Storage and Reheating

Store the cabbage in a covered container in the fridge for up to 5 days. Reheat on low heat, adding 1-2 tablespoons of water if it’s too dry. It can also be microwaved, stirring halfway through the time. If you have frozen the cabbage, let it thaw in the fridge and then heat it on the stove. The texture remains acceptable even after freezing.