Braised cabbage is a dish that seems simple until you taste it well cooked. In Moldova it is braised with onion, carrot and tomato, often with pieces of pork or smoked ribs. It comes out soft, slightly sweet, smelling of bay leaf, and suits mămăligă, potatoes or just a slice of dark bread perfectly.

Which cabbage to take

For braising take young, firm white cabbage with white, not green, leaves. Old cabbage turns bitter and does not soften. The head should be heavy for its size and the core fresh, without cracks.

In winter cabbage gets cheaper: it is kept in cellars and costs little in shops. You can compare prices of cabbage and other vegetables here:

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How to shred it

Shred the cabbage into thin ribbons so that it softens quickly and evenly. Coarse cabbage takes longer and stays tough at the edges. Salt the thin strips and knead them a little by hand: they give juice and get softer.

Cut the onion into half-rings, grate the carrot on the coarse side or cut it into rounds. Cut the meat into pieces of three or four centimetres.

The role of the meat

In the classic recipe the cabbage is braised with pork ribs or neck: the fat runs into the cabbage and makes it juicy and filling. The meat is browned first and then braised together with the cabbage. You can add smoked sausages or smoked belly, and then the cabbage takes on a smoky flavour.

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Tomato and sugar

Tomato paste gives the cabbage colour, a light tang and sweetness. It needs to be heated in oil for at least a minute so that it loses the raw taste. A teaspoon of sugar softens the tang and evens out the flavour. Do not be afraid of the sugar: the cabbage will not turn sweet, it will get a rounded taste.

Add the bay leaf and black pepper at the start and the dill right at the end.

Braising on low heat

Cabbage braises for a long time, at least forty minutes. The heat should be low and the lid closed: that way the cabbage softens in its own juice. If there is little juice, add half a glass of water or stock. If there is a lot, take the lid off for the last minutes.

Stir every ten minutes and taste: the cabbage should be soft but not mush.

What to serve with it

Braised cabbage with meat is served hot, with mămăligă, boiled potatoes or bread. It goes well with sour cream and hot pepper. The meatless version can be eaten as a side dish with fried chicken or sausages.

Choose the potatoes in advance by price on our page about potatoes.

The fasting version and extras

During fasting the cabbage is braised without meat: in oil with onion and carrot, with tomato and a handful of rice or chickpeas. It makes a filling dish that is not inferior to the meat one. Some add a handful of sauerkraut for tang, a slice of smoked belly for aroma or a few apple rounds for light sweetness. Experiments are welcome: braised cabbage forgives almost everything except haste and too strong a flame.

How to keep it and save money

Braised cabbage keeps four or five days and becomes better on the second day. It freezes well in portions. It is one of the cheapest hot dishes: a kilo of cabbage and a small piece of meat make a pot for several lunches. Buy cabbage as a whole head and the meat on promotion.