Russian Braised Cabbage with Beef (Tushonaya Kapusta)

This traditional Russian home-style dish pairs lean beef and nutrient-dense white cabbage into a rich, low-fat braise loaded with fiber and protein.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g (1.3 lbs) lean beef cubes · 846 kcal in the whole recipe
• 600 g (1.3 lbs) white cabbage, shredded · 150 kcal in the whole recipe
• 1 medium carrot (100 g), grated · 41 kcal in the whole recipe
• 1 medium onion (110 g), diced · 44 kcal in the whole recipe
• 2 cloves garlic (8 g), minced · 12 kcal in the whole recipe
• 2 tbsp (34 g) tomato paste · 33 kcal in the whole recipe
• 1 tbsp (13 g) olive oil · 115 kcal in the whole recipe
• 1 cup (240 g) beef broth · 17 kcal in the whole recipe
• 4 tbsp (60 g) light sour cream (as a substitute for traditional smetana) · 82 kcal in the whole recipe
• 2 bay leaves, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika

Method

1. Heat olive oil in a deep pot over medium-high heat, add beef cubes, and sear until browned on all sides for 6-8 minutes.

   

2. Add diced onion, grated carrot, and minced garlic to the pot and sauté for 4-5 minutes until soft.

   

3. Stir in tomato paste, salt, black pepper, and paprika, cooking for 1 minute until fragrant.

   

4. Add shredded white cabbage, beef broth, and bay leaves; cover and simmer on low heat for 40-45 minutes until beef and cabbage are tender.

   

5. Remove bay leaves and serve hot topped with light sour cream (smetana alternative).

   

A Besly kitchen recipe — portions, macros and step photos by Besly.