Braised Cabbage with Mushrooms and Beef

This Russian dish (Tushonaya Kapusta) will satisfy vegetarians as well as meat eaters.It could be served as a side dish or just like that.I love to eat it as pictured above,but its me.I love buckwheat,It’s been my favorite since childhood.

1 medium head cabbage shredded
3 carrots grated
1 onion chopped
8 oz. sliced mushrooms
1-2 bay leaf
8 oz.tomato sauce
salt and pepper
1/4 cup oil
*optional – 1-2 potatoes cubed, cubed meat as beef,pork,or chicken.
Canned peas.

Direction:

Heat oil in a dutch oven.
*Add meat, and let it brown.Otherwise add mushrooms and cook until liquid is gone.
Add onions and carrots (potatoes if desired).
Stir and cook for 4-5 minutes.
Add  tomato sauce and bay leaf.
Cook for 2-3 minutes and add cabbage with salt and pepper.
Reduce heat to low and let the cabbage braise for 25-30 minutes under a closed lid.

Braised Beef with onions:


2 lbs. tri-tip cut in to rectangles
2 onions sliced
1/2 cup oil
salt and pepper
2 bay leaves.
1/3 cup water or broth

Heat oil in a large skillet or dutch oven over high heat.
Add meat.
Season it with salt and pepper.
When the liquid is evaporated add onions and bay leaf.
Let the onions soften and meat get brown.
Add water and bring to simmer.
Turn the heat to low and let it braise under a closed lid for an 1 1/2 or until meat is tender.
Stir the meat every 10-15 minutes.

Serve over mashed potatoes,rice,buckwheat or any other side.
You can also serve over the braised cabbage.