Braised Cabbage
Exceptional nutritional value
Russian side of white cabbage braised with carrot, onion and tomato.
Tushenaya kapusta is shredded white cabbage slowly braised with fried onion and carrot, tomato paste and bay leaf until soft, a standard Russian side for sausages, meat and potatoes. A 200 g serving has about 140 kcal and 6 g of fiber, plus vitamin C and vitamin K from the cabbage; almost all of the fat comes from the sunflower oil. Adding the salt at the end makes it easier to use less.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 1.6g | 2.9% |
| Fat | 3.9g | 5.6% |
| Carbs | 8.7g | 2.9% |
| Simple Sugars | 3.04g | Estimate |
| Complex Carbs | 2.65g | Estimate |
| Fiber | 3g | 12.0% |
| Water | 84g | 3.4% |
| Calories | 70 | 3.1% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 0.43 | g | 2.1% |
| Monounsaturated | 0.75 | g | 3.0% |
| Polyunsaturated | 2.49 | g | 19.2% |
| Omega-3 | 0.747 | g | Estimate |
| Omega-6 | 1.743 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 21.9 | mg |
| Vitamin E | 1.7 | mg |
| Selenium | 0.53 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 85.7 | mcg | 9.5% |
| vitamin B1 | 0.054 | mg | 4.5% |
| vitamin B2 | 0.045 | mg | 3.5% |
| vitamin B3 | 0.378 | mg | 2.4% |
| vitamin B6 | 0.115 | mg | 6.8% |
| vitamin B9 | 31.5 | mcg | 7.9% |
| vitamin B12 | 0 | mcg | 0.0% |
| vitamin C | 21.9 | mg | 24.3% |
| vitamin D | 0 (0 IU) | mcg | 0.0% |
| vitamin E | 1.7 | mg | 11.3% |
| vitamin K | 65.9 | mcg | 54.9% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 46.1 | mg | 4.6% |
| iron | 0.619 | mg | 3.4% |
| magnesium | 15.4 | mg | 3.9% |
| phosphorus | 34.6 | mg | 4.9% |
| potassium | 246 | mg | 9.5% |
| sodium | 281 | mg | 12.2% |
| zinc | 0.24 | mg | 2.2% |
| copper | 0.042 | mg | 4.7% |
| manganese | 0.201 | mg | 8.7% |
| selenium | 0.532 | mcg | 1.0% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 29 | mg | 4.1% | 82% |
| Isoleucine | 42 | mg | 3.0% | 63% |
| Leucine limiting | 57 | mg | 2.1% | 42% |
| Lysine | 62 | mg | 3.0% | 58% |
| Methionine | 36 | mg | 3.4% | 70% |
| Phenylalanine | 71 | mg | 4.1% | 78% |
| Threonine | 61 | mg | 5.8% | 110% |
| Tryptophan | 14 | mg | 5.0% | 95% |
| Valine | 53 | mg | 2.9% | 60% |
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Values per 100 g
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Recipe
See full recipeIngredients
- White cabbage, cored 1 kg
- Carrot 1 medium (120 g)
- Onion 1 medium (130 g)
- Sunflower oil 3 tbsp (40 g)
- Tomato paste 2 tbsp (35 g)
- Water 150 ml
- Sugar 1 tsp
- Bay leaves 2
- Salt 1 heaped tsp (7 g)
- Black pepper, ground 1/4 tsp
Instructions
- 1
Finely shred the cabbage, dice the onion and coarsely grate the carrot.
- 2
Heat the oil in a large deep pan or Dutch oven and fry the onion over medium heat for 5 minutes, then add the carrot and cook 5 minutes more.
- 3
Add the cabbage, stir well and cook uncovered for 10 minutes, stirring, until it wilts.
- 4
Stir the tomato paste and sugar into the water and pour it over the cabbage.
- 5
Add the bay leaves, salt and pepper, cover and braise over low heat for 30 to 35 minutes, stirring now and then, until the cabbage is soft.
- 6
Uncover for the last 5 minutes if liquid remains, remove the bay leaves and serve hot as a side dish.