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Braised Cabbage (Kapusniak / Capusniac)
This smoked European dish is great for company or a family dinner! It is super good and easy and can be prepared well in advance.
Kapusniak is a very popular dish in Central and Eastern Europe. Traditionally, in Russia, Ukraine and Poland they use sauerkraut for this dish. In Romania, they use fresh cabbage and lots of onions and carrots. Customarily, they serve it as a side dish to barbecue or kabobs. It is a wonderful light side dish to a hearty dinner, and it is certainly one of the most favorite in our house.
2 tbsp vegetable oil or canola oil
1 large green cabbage head, cored and thinly sliced
4 slices bacon, cut into 1 inch strips
1 large yellow onion, chopped
2 medium carrots, chopped
2 cloves of garlic, minced
1 cup canned chopped tomatoes
1 tsp tomato paste
1 bay leaf
2 tbsp fresh parsley
salt and black pepper
1. In a large pot, add the oil and cook the bacon until browned and crispy.
2. Add the onions, carrots and the garlic and saute for about 5 minutes or until the vegetables are soft.
3. Add the chopped tomatoes, tomato paste, bay leaf, fresh parsley and cook for another 2 minutes.
3. Add the cabbage, stirring to mix. Season with salt and black pepper and simmer covered for about 30 minuties or until the cabbage is cooked through.
Stir occasionally so the cabbage will not stick to the bottom of the pan.