This Russian dish, known as Tushonaya Kapusta, is satisfying for both vegetarians and meat eaters. It can be served as a side dish or enjoyed on its own as a simple and comforting meal.
I especially love serving it with buckwheat, just as pictured above. Buckwheat has been one of my favorite foods since childhood and pairs perfectly with this dish.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Heat 1/4 cup oil in a Dutch oven over medium-high heat.
- Step 2
If using optional cubed meat in the cabbage, add it and brown it first. Otherwise, add the sliced mushrooms and cook until their liquid has evaporated.
- Step 3
Add the chopped onion and grated carrots. Add the cubed potatoes if using. Stir and cook for 4 to 5 minutes.
- Step 4
Add the tomato sauce and 1 to 2 bay leaves. Cook for 2 to 3 minutes.
- Step 5
Add the shredded cabbage and season with salt and black pepper. Reduce the heat to low, cover, and braise for 25 to 30 minutes.
- Step 6
Stir in canned peas at the end if using, then keep the cabbage warm while preparing or finishing the beef.
- Step 7
For the braised beef, heat 1/2 cup oil in a large skillet or Dutch oven over high heat.
- Step 8
Add the tri-tip and season with salt and black pepper.
- Step 9
When the released liquid has evaporated, add the sliced onions and 2 bay leaves. Cook until the onions soften and the meat browns.
- Step 10
Add 1/3 cup water or broth and bring to a simmer.
- Step 11
Reduce the heat to low, cover, and braise for about 1 1/2 hours or until the beef is tender, stirring every 10 to 15 minutes.
- Step 12
Serve the braised beef over the cabbage, or serve either component with mashed potatoes, rice, buckwheat, or another favorite side.
- Calories:450 kcal23%
- Protein:30 g60%
- Carbohydrates:18 g7%
- Sugar:8 g9%
- Salt:1.2 g20%
- Energy:1,880 kJ23%
- Fat:28 g40%
