Serve this cabbage dish as a side to another Russian favourite Meat Patties Kotlety. Or serve this dish as a main with our fluffy Mashed Potatoes. Cabbage is definitely not given enough appreciation as far as vegetables go and it’s a real shame! It’s extremely affordable, very versatile and don’t even get me started on the nutritious value of that humble vegetable. It offers crazy amounts of vitamins and minerals. Google “cabbage” and see for yourself! I suppose no one argues with what I just said, but doubts about cabbage linger. I think the main reason for it is people are not convinced cabbage is delicious enough. To those doubts I present this recipe for braised savoy cabbage with bacon, mushrooms and sour cream!
Braised Cabbage Recipe
This recipe is my take on my mother’s way of cooking cabbage. She made it often and I loved it just as much as her famous cabbage rolls. I used bacon instead of beef for the smokiness it adds to the dish, and savoy cabbage instead of white cabbage since I find the taste of the savoy cabbage a bit milder and I love its texture. Braised red cabbage can also be fantastic! The trick to building a rich and complex savoury flavour is not to rush the process. Braising takes time but the end result of a creamy and luscious dish is well worth it. I guarantee this recipe will convert any cabbage hater into a faithful fan.
Why this recipe works
First of all, the long process of braising really mellows out the sharp taste we associate with cabbage and turns it into something sweet and buttery. Bacon needs no spokesperson. You know what it does. It makes every dish ultimately more tasty. A winning combination of dried porcini mushrooms and fresh chestnut/brown mushrooms flavour this dish in a unique and tasty way. If you can’t find dried mushrooms, you can omit them but they are a secret force behind the success of this recipe. They add a touch of earthy and nutty flavour. In other words, they add depth. And that’s what you will taste with each bite. Sour cream stirred in at the end makes this dish impossibly creamy and extra luxurious! You can also use creme fraiche or heavy cream instead. Lastly don’t forget the fresh herbs. I am going with parsley and dill as it is the Russian way.They add so much freshness, and of course extra aroma. I would not recommend using dried herbs here as I find dried parsley almost tasteless. And dried dill can acquire a very different taste during the drying process. Just skip the herbs altogether if you don’t have the fresh variety. I am providing the steps for my braised savoy cabbage as they are quite important to follow accurately for the success of the dish.
Storage and leftovers
Braised cabbage stores well for a few days in the fridge. Keep it in an airtight container and warm in a microwave or over low heat in a deep pan. Cabbage freezes very well and any leftovers can be kept frozen afterwards if you want to save them for use at a later date. Again, use an airtight container.
