Sautéed cabbage

I usually make this sautéed cabbage when I need a dish that lasts a few days. It's not complicated, uses simple ingredients, and you can leave it on the stove without constant attention. I like that you don't need much meat, and it's suitable even without it if you just want a hearty side dish. When I cook, I usually keep some polenta nearby, and if I have sour cream or hot peppers, I put them on the table alongside.

Quick Info

Total time: approx. 1 hour 30 min
Preparation time: 15-20 min
Cooking time: 1 hour - 1 hour 10 min
Servings: 6
Difficulty: easy
Recipe type: traditional Romanian dish, main course or hearty side dish

Ingredients

2 onions
1 teaspoon sugar
2 medium cabbages
5-6 slices of hot pepper
150-200 g fatty pork (optional)
1 teaspoon dried thyme
salt
pepper
250 g tomato paste
70 ml oil
dill, chopped

Preparation method

1. Slice the cabbage thinly. Rub the cabbage with a little salt to soften it slightly. Set it aside while you prepare the rest.
2. Cut the onion into julienne and slice the hot pepper.
3. Heat the oil in a large pot. Add the onion and hot pepper to sauté. Stir frequently until the onion becomes glossy and soft.
4. Add the sugar over the onion. Cook for another 1-2 minutes until the onion gains a slight sweetness.
5. Cut the pork into small cubes. Add it to the sautéed onion. Let the meat brown slightly with the onion for about 5-10 minutes. It doesn't need to be fully cooked, just white and releasing some fat.
6. Add the cabbage to the pot. If it seems like a lot, press down gently with a spoon; it will reduce as it cooks.
7. Cook on low to medium heat. Stir occasionally to prevent sticking. The cabbage should gradually soften and reduce.
8. When the cabbage is almost cooked, sprinkle in the dried thyme and pepper to taste. Add the tomato paste. Mix well.
9. Let everything simmer for about 20 more minutes until the sauce reduces and the cabbage is soft.
10. Taste for salt at the end. If needed, adjust. Sprinkle with chopped dill and stir gently.
11. Serve hot, with polenta, sour cream, and hot peppers, to taste.

Why I make this recipe often

It's a dish made with readily available ingredients and can be easily adapted. It keeps well in the fridge and tastes good even after it cools down. The meat is not mandatory, and if there are leftovers, it's even more flavorful the next day. Polenta goes well with it, but it's also filling enough on its own.

Tips and variations

Tips

- If you want the cabbage to be more browned, leave it uncovered at the end to evaporate the liquid.
- Don't overdo it with the hot pepper if you don't like it very spicy. You can add it later when serving.
- The tomato paste is added towards the end to avoid making the cabbage too sour during cooking.

Substitutions

- Pork can be omitted, especially if you want a fasting dish.
- If you don't have tomato paste, thick tomato juice works too.
- Fresh dill can be replaced with dried, but use less.

Variations

- You can add smoked meat instead of raw meat if you have some in the fridge.
- If desired, you can add a little sweet paprika for a different flavor note.
- Other spices can be added, but the base is pepper, thyme, and dill.

Serving ideas

- Classic, with warm polenta and sour cream.
- With homemade bread and hot peppers.
- Alongside a simple roast as a side dish.

Frequently asked questions

What type of pork should I use?
Any piece with a bit of fat works. You can use shoulder, neck, or even lean belly.

Can I make the cabbage with just vegetables?
Yes, if you leave out the meat, it will still be just as good, but lighter, using only onion, cabbage, and spices.

How long does it take to cook the cabbage?
About an hour from when you add the cabbage to the pot, but it depends on how young the cabbage is and how much liquid it releases.

Can I add other vegetables?
It's not classic, but if you want, you can add grated carrot or bell pepper at the beginning, along with the onion.

Can the tomato paste be replaced with tomato purée?
Yes, if the purée is thick enough, it can be used without problems. Taste it; you may need to adjust the salt.

Nutritional values

Estimate for one serving (with meat):
Calories: 180-220
Protein: 9-12 g
Carbohydrates: 17-20 g
Fats: 10-12 g
These values vary depending on how much meat is used and whether it's served with polenta or not.

Storage and reheating

Sautéed cabbage keeps in the fridge for 3-4 days in a covered container. Reheat on low heat on the stove or in the microwave. If too much liquid has evaporated, add a tablespoon of water while reheating. Freezing is not recommended, as the texture of the cabbage changes too much.

 Ingredients: 2 onions 1 teaspoon of sugar 2 cabbages 5-6 slices of hot pepper 150-200 g of fatty pork (optional) 1 teaspoon of dried thyme salt pepper 250 g of tomato paste 70 ml of oil chopped dill

 Tags:  stewed cabbage cabbage food