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Braised Savoy Cabbage with Bacon, Mushrooms and Sour Cream

Braised Savoy Cabbage with Bacon, Mushrooms and Sour Cream

5 from 1 vote
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Course: Main
Cuisine: Russian
Keyword: braised savoy cabbage with bacon
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 6 -8
Author: Julia Frey of Vikalinka

Ingredients

  • 10 g-15g/1/4 cup dried porcini mushrooms
  • 1 tbsp olive oil
  • 250 g/8oz bacon/back bacon sliced
  • 1 medium onion diced
  • 1 clove garlic minced
  • 250 g/8oz fresh chestnut/brown mushrooms sliced
  • 1 tbsp butter
  • 125 ml/1/2 cup chicken or vegetable stock
  • 750 g/medium Savoy cabbage cored and sliced
  • 2-3 tsbp tomato paste
  • 1 bay leaf
  • 3 tbsp sour cream full fat
  • salt and pepper to taste
  • 1 tbsp of each fresh chopped parsley and fill

Instructions

  • Soak the dried mushrooms in 250ml/1 cup boiling water and set aside.
  • In a large and deep pan cook bacon in olive oil, remove from the pan with a slotted spoon and set aside.
  • To the same pan add onions and cook on medium heat for 5-7 minutes until slightly coloured, add garlic and mushrooms with a tablespoon of butter, saute until the mushrooms are soft. Add the stock and scrape the bottom of the pan with a wooden or plastic spatula to release the brown bits into the stock.
  • Add sliced cabbage, drained and chopped dried mushrooms, bacon, tomato paste and bay leaf, stir to combine, lower the heat and cover with a lid. (If the cabbage doesn't fit in the pan, add 2/3 of the amount and cover with a lid for 10 minutes, then add the rest when the volume of the cabbage in the pan goes down.)
  • Braise the cabbage for 1 hour-1 hour 15 minutes with a lid on while stirring once in a while to prevent the bottom from burning.
  • At the end of the cooking time the volume of the cabbage reduces by roughly a half and the colour turns from bright green to golden brown. There should be no liquid left in the pan. Stir in sour cream and warm through for 1 minute.
  • Season with salt and pepper last as it's easy to oversalt in the beginning stage when the volume of cabbage is significantly higher.