Sweet cabbage for fasting

The first time I made this cabbage, I almost turned off the stove before adding the tomato paste. I was in a hurry, watching the clock, and then when I tasted it... it seemed to be missing something, but I couldn't quite figure out what. After a couple of spoonfuls, I remembered and threw in the tomato paste at the end, my hand shaking with fear of ruining everything. Since then, I always double-check not to forget any step. Anyway, I like this cabbage precisely because it’s not fancy, it doesn’t have dubious ingredients, and it’s the kind of dish that works for lunch, dinner, or even cold the next day, if there’s any left. Don’t be surprised if you bring the pot to the table and someone asks for another serving after saying they’re not a cabbage fan.

Let me quickly give you some details so you don’t waste time planning. From two medium cabbages (about 1.5 kg total) and two onions, you’ll get a good pot for 6-8 decent servings. If you’re hungry, maybe only 5. Preparation time? Including cutting, peeling, and washing, about an hour and a bit. Difficulty? Honestly, it’s not hard, but you need to stir and have a bit of patience. It doesn’t cook itself if you forget about it on the stove.

I make this cabbage quite often because, first of all, it’s cheap, and I usually have the ingredients at home. And if I get a good, crunchier cabbage, I swear I can’t get enough. I can’t stop even if I make double, as it doesn’t last more than two days. Plus, it goes with anything, even with toasted bread, whether for fasting or indulgence, it doesn’t matter. I think there’s also that comfort of knowing what you’re eating and feeling the simple taste, without too many tricks.

1. First thing, I like to clean the onion and chop it finely. Usually, I use two large onions, even three if they’re smaller. I don’t skimp on the onion, as it adds sweetness. I sauté it in a pan (or a deeper pot) with about 100 ml of oil, I don’t measure, I pour until it seems enough for the onion to float a bit. Medium heat. I’m patient, I don’t turn up the heat too high as it burns, turns black, and all the flavor goes away. The onion needs to soften, to take on a yellow-golden color, but not to fry hard. I’ve had the experience of forgetting the pot on the stove and eating cabbage with burnt onion edges; it’s not bad, but it’s still better this way, yellow.

2. While the onion is sizzling, I take care of the cabbage. I wash it, remove the outer leaves (if they’re ugly or tough), then cut it in half and, with a large knife, chop it fairly thin, not as thin as noodles, but not leaving thick pieces. Some put the cabbage in a food processor or shredder, but I still think it’s better chopped with a knife – it has a more natural texture. Don’t forget to throw away that thick part in the middle, the core. If the cabbage is too tough, I knead it a bit with salt beforehand, but honestly, I don’t always feel like it and I haven’t noticed much difference.

3. When the onion is ready, I throw all the cabbage into the pot over it. Don’t be alarmed if it seems too much at first; it reduces as it cooks. I stir with a large wooden spoon, so it mixes well with the oil and onion, then I pour about 200 ml of water, just enough to keep it moist but not too soupy. I put a lid on, turn the heat down to low-medium, and about every 10 minutes, I lift the lid and stir again. I try not to forget about it; otherwise, it sticks to the bottom. It takes about 30-35 minutes to cook, but it depends on the cabbage; sometimes it needs longer, sometimes less.

4. When the cabbage is softened (I check and taste to ensure it’s not too crunchy), I add salt – not too much at first, as cabbage salts easily. Then I add a good two tablespoons of tomato paste (you can add more if you like it more colorful or tangy), stir well, and let it cook for another 5-10 minutes. If you want it thicker, take off the lid and let it reduce. After turning off the heat, I add fresh dill (or dried if you don’t have any) – about two tablespoons, or as much as you like. Some can’t stand dill; I like it, but it’s fine without it. Ginger is optional, but if you have fresh root, grate a small piece, about the size of a fingernail, and throw it in at the end for a slightly spicy and aromatic note. Don’t put it in from the start, as the flavor disappears.

5. In the end, I taste it again to see if it’s salty enough, and if it needs more, I add a pinch of pepper or a drizzle of raw oil on top, that’s what I usually do. If you want, you can also add a little vinegar at the end if you prefer it tangier, but it’s not necessary.

My main advice? Don’t force the heat too high to make it "go faster," because the cabbage will remain tough and won’t caramelize nicely. And don’t forget to keep stirring so it doesn’t burn. If you want it to go with something else, it pairs perfectly with a piece of polenta, but I’ve also eaten it with mashed potatoes or even boiled rice. For a fasting menu, you can also serve it with a tomato salad with green onions and a bit of hot pepper if you’re feeling bold.

If you want to change something, I’ve also tried it with a little smoked paprika (it adds a special note) or with a small grated carrot added to the onion. Some also add a bit of celery, but it didn’t work for me; I think it changes the taste too much. For those who want a more intense flavor, two bay leaves added with the water work wonderfully, but don’t forget to remove them at the end.

I once tried to replace the tomato paste with finely chopped fresh tomatoes (a few, just enough to make some juice), but it doesn’t have the same taste; you need to let them reduce longer, and it doesn’t come out as rich in color. Still, if you don’t have tomato paste, it’s an okay alternative. Another option – you can use young cabbage (in spring) or even red cabbage (it turns out sweeter and crunchier, but it’s tougher to cook).

I like this cabbage the most with warm polenta or toasted bread. It also goes well with a serving of mashed potatoes or even a simple pilaf if you’re craving two sides. I know people who eat it alongside a mushroom stew or with beaten beans. And if you’re not fasting, you can put a spoonful of sour cream on top or some grated cheese.

Questions I’ve been frequently asked by friends and family, along with my clear answers:

How long should the cabbage boil? About 30-35 minutes, but it depends on how thick the strips are and how old the cabbage is. If it’s young cabbage, it might be ready sooner. I taste it after about 25 minutes and see.

Can it be made without tomato paste? Yes, if you don’t want tomato paste or don’t have any, you can use fresh tomatoes, but it will turn out tangier and lighter in color. Or you can omit it altogether, just with onion and dill, for an even simpler cabbage.

Can I add garlic? I’ve tried, but it doesn’t quite blend with the other ingredients to my taste. If you really want to, add just one clove, finely chopped, at the end.

What if I don’t have dill? It works fine without it. You can add chopped parsley, but it doesn’t have exactly the same taste. Still, it’s not a tragedy; don’t give up on the recipe because of that.

Can it be frozen? Yes, I’ve put leftovers in the freezer and it kept well. It doesn’t have exactly the same texture after thawing; it becomes a bit softer, but if you heat it well on the stove with a bit of oil, it’s okay.

What if I don’t have ginger? You can skip it; it’s not essential. It’s just a whim of mine; I started adding it after discovering it gives a slight freshness, but it should never be too much so that the cabbage doesn’t taste like an Asian soup.

Is it suitable for fasting, but also for the rest of the family? Yes, I make it even when I’m not fasting, and no one misses the meat. Some do ask for sausages on the side; that’s just how it is, everyone has their cravings.

What if it’s too salty? If you added too much salt, add a cup of water and let it boil uncovered to reduce it, or add a handful of raw cabbage (if you have any left). It also works with a spoonful of mashed potatoes added to the boiled cabbage, absorbing some of the salt.

Nutritional values (in brief, but clear): cabbage itself is very low in calories, about 30 kcal per 100 grams, and the onion adds a bit of natural sugars and about 30-40 kcal per hundred grams. The oil is what raises the total, so from a normal serving (let’s say 250-300g), you have about 180-220 kcal, depending on how much oil you use. Protein is low (about 2g/serving), plenty of fiber (excellent for digestion), carbohydrates about 10-12g, fats 10-12g from the oil, the rest is water. It’s a light dish, good for fasting; you don’t feel heavy after eating it, but it keeps you full enough because the fiber satiates you. If you want it even lighter, reduce the oil, but don’t cut it out completely, as it will be dry and tasteless. For those on a low-calorie diet, this is one of the best options.

How to store and reheat? I keep it in the fridge in a plastic container with a lid (or a covered pot) for up to 4 days without issues. To reheat, I put a portion in a pan with a teaspoon of oil or water and stir, on low heat. If you heat it in the microwave, cover with a lid so it doesn’t splatter everywhere. I admit, I’ve also eaten it cold, straight from the fridge, and it’s not bad at all.

Ingredients (in the order I use them and what each does):

fresh cabbage – the base, adds volume, texture, and fiber; the crunchier, the better
onion – adds sweetness and rich flavor after slowly sautéing
oil – softens the cabbage, helps brown the onion, binds everything together
tomato paste – for color and a slightly tangy taste, makes everything richer
dill – for fresh aroma, gives the feeling of fresh greenery, but it’s not necessary if you don’t like it
ginger – optional, a fresh and slightly spicy note
a water – helps to boil the cabbage and prevents it from sticking to the bottom
salt – brings out the flavor, but don’t add too much at first; it’s better to adjust as you go.