Braised Cabbage in a Cauldron on the Stove
One of the tastiest, easiest, and simplest vegan dishes! Braised cabbage in a cauldron on the stove needs just a few ingredients and little time, yet it turns out so appetizing! Serve it as a main or as a side with meat, cutlets, or chicken. You can vary the flavor with different spices.
Updated : 03 June, 2025
Easy
About 1 hour.
Ingredients
1
Cabbage
2
Onion
1
Carrot
70 grams
Tomato paste
50 milliliters
Vegetable oil
to taste
Salt
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Adjust the amount of onions and carrots to your taste. You can also add bell peppers and fresh tomatoes. If you don’t have tomato paste, substitute with homemade adjika or ketchup.
Step 2
Wash the cabbage head and remove the outer leaves, as they’re often damaged. Shred the cabbage into thin strips.
Step 3
Peel the onions and carrots. Slice the onion into half-rings or quarter-rings. Grate the carrots on a coarse grater or Korean-style grater.
Step 4
Pour a small amount of refined vegetable oil into the cauldron. Heat it over high heat. Add the carrots and onions to sauté.
Step 5
Cook, stirring occasionally, until golden.
Step 6
Add the shredded cabbage and tomato paste to the cauldron.
Step 7
If you’re using tomatoes, add them at this stage. (I also added a bit of vegetable seasoning.) Pour in about 1 cup (240 ml) of water.
Step 8
Stir everything well. Reduce the heat to medium and simmer the cabbage, covered, for about 40 minutes.
Step 9
During cooking, open the lid a couple of times to stir.
Step 10
About 5 minutes before it's done, salt the cabbage to taste. Add pepper and finely chopped herbs—such as parsley, dill, or green onions.
Step 11
Serve hot or cold.