After using half of my NY cabbage in shchi and another quarter to make the red cabbage salad, I was ready to end its life. I had chicken braising on the stove and I thought, why not also make braised cabbage?
[No, this is not chicken – this was how the leftover braised cabbage became a play on the Polish sauerkraut and kielbasa dish… more on that below!]
I called my mom to see how she makes it and discovered that after braising the cabbage she finishes it with sour cream. Hey, that sounds like something that my Russian Bites readers may actually enjoy!
So here is what I did with the rest of my cabbage. It came together quickly and was ridiculously delicious. I wanted that slightly sour effect so I added a few pinches of citric acid to the mix but if you don’t have it, just leave it out (although as you see, we use it quite often in Russian cooking so I recommend that maybe you “invest” in a small container if you want to try a few Russian dishes the way they’re meant to be – it’s available on Amazon). The natural sweetness of the cabbage played beautifully against some of that acid. Make sure you don’t braise the cabbage to death, I think it’s best to leave it slightly crunchy so you don’t forget what you’re eating
Ingredients (makes 4 servings)
- 1/4 large cabbage (about 1lb), chopped
- 1t + 1T olive oil, divided
- 1/2c sour cream
- salt, pepper, dried dill, citric acid – all to taste
1. Chop cabbage
… and then “massage” it with 1t EVOO, salt, pepper and dried dill. Use your hands, it’s kind of fun!
2. Heat up the remaining 1 tablespoon of oil over medium heat.
3. Add cabbage, cover, reduce heat to medium-low.
Braise for 20 minutes.
4. Uncover, increase heat to medium – braise for another 5 minutes.
5. Have a quick taste – adjust salt and pepper, if needed, and add a few generous pinches of citric acid, if using. Then take off heat and mix in sour cream.
The sour cream coats every cabbage strand and adds a slight tanginess to this sweet and sour side dish.
I LOVED it with chicken…
… and the next day threw 2 pan-seared organic hot dogs into the bowl for a super satisfying “sauerkraut and kielbasa” lunch. That spot on top is satsebeli sauce. It added some extra spice and a little tomato flavor. Yum!