Lately, I've been preparing sweet sautéed cabbage whenever I needed something quick, filling, and that pairs well with any main dish. It's not a sophisticated recipe, nor does it require hard-to-find ingredients. I usually make it on weekends or when I have leftover cabbage in the fridge. If you're in the mood to cook something simple, it works even during the week.
Quick Info
Total time: about 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes (varies depending on the cabbage)
Servings: 4-6 people
Difficulty: easy
Recipe type: staple, everyday meal
Ingredients
2 small cabbages
4-5 onions
50 ml oil
salt
pepper
tomato paste (or tomato juice, enough to add color and flavor)
dill
Preparation Method
1. Wash the cabbages and chop them as finely as possible, similar to salad. There's no need to squeeze or drain them.
2. Place the chopped cabbage in a large bowl. Sprinkle salt and pepper, then mix well by hand or with a spoon to distribute evenly.
3. Peel the onions and chop them finely. For the final texture, the onions should be as finely chopped as possible.
4. Pour the oil into a large pot and heat it over medium heat. Add the chopped onions and let them sauté until they become soft, without browning too much.
5. Add the cabbage over the sautéed onions. Stir a few times and let the cabbage soften. You can cover it at the beginning, but it’s not mandatory.
6. Occasionally stir the cabbage with a spoon to prevent it from sticking to the bottom. If the cabbage releases a lot of water, do not add any extra liquid. It should reduce slightly, without too much sauce remaining.
7. Once the cabbage has softened, add the tomato paste or tomato juice. Mix well to distribute evenly. Let it cook for another 10-15 minutes until the liquid reduces and the cabbage is soft.
8. When ready, remove the pot from the heat and sprinkle the finely chopped dill. Stir once, without overdoing it.
Why I make this recipe often
I like it because it doesn’t have many steps and I don’t have to stand by it all the time. It’s a classic side dish for many meals, from meat to vegetarian dishes. It can be prepared in advance and keeps well for the next day. The taste is simple, without complicated flavors.
Tips and Variations
Tips
Fresh cabbage, especially spring cabbage, cooks faster and is sweeter.
If you don’t want it to cook too long, chop the cabbage as thin as possible.
There’s no need to add water if the cabbage is fresh; it releases enough liquid to cook in its own juice.
You can taste along the way and adjust the salt and pepper towards the end.
Substitutions
Instead of tomato paste, you can use tomato juice or grated tomatoes if you have them on hand.
Dill can be replaced with parsley, but it won’t have the same classic sautéed cabbage taste.
If you don’t have oil, you can use a bit of lard, but it’s not the classic recipe.
Variations
You can add a bay leaf when adding the cabbage to sauté.
If you want a more intense color, add a bit more tomato paste.
If you like it slightly spicy, you can add pepper or chopped hot peppers.
Serving Ideas
It pairs well with ground meat, steak, or sausages.
It can also be eaten as a vegetarian dish, just with bread.
You can also bake the sautéed cabbage with a few tablespoons of polenta or boiled potatoes.
Frequently Asked Questions
How long should I sauté the cabbage to make it soft?
It depends on the type of cabbage. For fresh cabbage, about 40-50 minutes in total is sufficient. If you have older or tougher cabbage, it may take a bit longer.
Can I use red cabbage for this recipe?
Yes, but the taste and texture will be different. Red cabbage is more fibrous and has a different sweetness, but the basic recipe remains the same.
Do I need to add water over the cabbage?
No, there’s no need if the cabbage is fresh. If you notice it sticking, you can add a spoon or two of water, but not too much. The idea is for the cabbage to cook in its own juice.
Can I use fresh tomatoes instead of tomato paste?
Yes, you can use grated or finely chopped tomatoes if you want a more natural taste.
Can I make the recipe with less onion?
Yes, but the onion helps with the final flavor. If you don’t like it, you can reduce the amount, but it will be less flavorful.
Nutritional Values
Approximately, one serving of sautéed cabbage (about 200 g) has around 80-100 kcal. Most of the calories come from oil and tomato paste. Approximately: carbohydrates 10-12 g, fiber 3-4 g, protein 2 g, fat 5 g. Values may vary depending on how much oil and tomato paste you use.
Storage and Reheating
Sautéed cabbage keeps well in the fridge, in a container, for up to 3 days. It can be reheated in the microwave or on the stove over low heat, with a little water if it has dried out too much. I do not recommend keeping it longer, as the texture changes and it no longer tastes the same.
Quick Info
Total time: about 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes (varies depending on the cabbage)
Servings: 4-6 people
Difficulty: easy
Recipe type: staple, everyday meal
Ingredients
2 small cabbages
4-5 onions
50 ml oil
salt
pepper
tomato paste (or tomato juice, enough to add color and flavor)
dill
Preparation Method
1. Wash the cabbages and chop them as finely as possible, similar to salad. There's no need to squeeze or drain them.
2. Place the chopped cabbage in a large bowl. Sprinkle salt and pepper, then mix well by hand or with a spoon to distribute evenly.
3. Peel the onions and chop them finely. For the final texture, the onions should be as finely chopped as possible.
4. Pour the oil into a large pot and heat it over medium heat. Add the chopped onions and let them sauté until they become soft, without browning too much.
5. Add the cabbage over the sautéed onions. Stir a few times and let the cabbage soften. You can cover it at the beginning, but it’s not mandatory.
6. Occasionally stir the cabbage with a spoon to prevent it from sticking to the bottom. If the cabbage releases a lot of water, do not add any extra liquid. It should reduce slightly, without too much sauce remaining.
7. Once the cabbage has softened, add the tomato paste or tomato juice. Mix well to distribute evenly. Let it cook for another 10-15 minutes until the liquid reduces and the cabbage is soft.
8. When ready, remove the pot from the heat and sprinkle the finely chopped dill. Stir once, without overdoing it.
Why I make this recipe often
I like it because it doesn’t have many steps and I don’t have to stand by it all the time. It’s a classic side dish for many meals, from meat to vegetarian dishes. It can be prepared in advance and keeps well for the next day. The taste is simple, without complicated flavors.
Tips and Variations
Tips
Fresh cabbage, especially spring cabbage, cooks faster and is sweeter.
If you don’t want it to cook too long, chop the cabbage as thin as possible.
There’s no need to add water if the cabbage is fresh; it releases enough liquid to cook in its own juice.
You can taste along the way and adjust the salt and pepper towards the end.
Substitutions
Instead of tomato paste, you can use tomato juice or grated tomatoes if you have them on hand.
Dill can be replaced with parsley, but it won’t have the same classic sautéed cabbage taste.
If you don’t have oil, you can use a bit of lard, but it’s not the classic recipe.
Variations
You can add a bay leaf when adding the cabbage to sauté.
If you want a more intense color, add a bit more tomato paste.
If you like it slightly spicy, you can add pepper or chopped hot peppers.
Serving Ideas
It pairs well with ground meat, steak, or sausages.
It can also be eaten as a vegetarian dish, just with bread.
You can also bake the sautéed cabbage with a few tablespoons of polenta or boiled potatoes.
Frequently Asked Questions
How long should I sauté the cabbage to make it soft?
It depends on the type of cabbage. For fresh cabbage, about 40-50 minutes in total is sufficient. If you have older or tougher cabbage, it may take a bit longer.
Can I use red cabbage for this recipe?
Yes, but the taste and texture will be different. Red cabbage is more fibrous and has a different sweetness, but the basic recipe remains the same.
Do I need to add water over the cabbage?
No, there’s no need if the cabbage is fresh. If you notice it sticking, you can add a spoon or two of water, but not too much. The idea is for the cabbage to cook in its own juice.
Can I use fresh tomatoes instead of tomato paste?
Yes, you can use grated or finely chopped tomatoes if you want a more natural taste.
Can I make the recipe with less onion?
Yes, but the onion helps with the final flavor. If you don’t like it, you can reduce the amount, but it will be less flavorful.
Nutritional Values
Approximately, one serving of sautéed cabbage (about 200 g) has around 80-100 kcal. Most of the calories come from oil and tomato paste. Approximately: carbohydrates 10-12 g, fiber 3-4 g, protein 2 g, fat 5 g. Values may vary depending on how much oil and tomato paste you use.
Storage and Reheating
Sautéed cabbage keeps well in the fridge, in a container, for up to 3 days. It can be reheated in the microwave or on the stove over low heat, with a little water if it has dried out too much. I do not recommend keeping it longer, as the texture changes and it no longer tastes the same.