Tomato-Braised Cabbage with Carrot and Dill

Name: Tomato-Braised Cabbage with Carrot and Dill
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 side servings
Cuisine: Eastern European-inspired
Ingredients: 1 whole medium green cabbage, about 1 kg, shredded; 2 tbsp neutral oil; 1 whole large onion, sliced; 1 whole large carrot, grated; 2 tbsp tomato paste; 400 g chopped tomatoes; 250 ml vegetable stock or water; 1 whole bay leaf; 1 tsp fine salt; 1/2 tsp black pepper; 1 tbsp cider vinegar; 2 tbsp chopped dill

Tender cabbage braised with carrot, onion and tomato in a savoury vegetarian sauce.

By Savva LoginovUpdated October 2, 2026

Total 1 hrMakes 6 side servings

Jump to Recipe

This stewed cabbage is slowly cooked with onion, carrot and tomato until tender but still pleasantly textured. The source offers several optional meat additions; this version follows a vegetarian path and uses stock or water for the braise. Slice the cabbage evenly and stir occasionally so it softens without sticking. A small splash of vinegar at the end balances the natural sweetness. Heat oil in a large covered pan. Cook onion and carrot 5 minutes until softened. Stir in cabbage in batches, letting it wilt enough to fit. Mix tomato paste with chopped tomatoes and stock. Pour over cabbage, add bay leaf, salt and pepper. Cover and simmer gently 35 to 45 minutes, stirring every 10 minutes, until cabbage is tender. Add a splash of water if the pan gets dry.

Tomato-Braised Cabbage with Carrot and Dill

How to tell when it is ready

Scatter dill over the cabbage and serve warm.

Tips

Heat oil in a large covered pan.
Stir in cabbage in batches, letting it wilt enough to fit.
Mix tomato paste with chopped tomatoes and stock.
Cover and simmer gently 35 to 45 minutes, stirring every 10 minutes, until cabbage is tender.

Troubleshooting

If cabbage is still firm, cover and cook 10 minutes longer.
If the stew is watery, simmer uncovered briefly.

Substitutions

Use olive oil instead of neutral oil.
Use white cabbage or a mix of cabbage varieties.

Variations

Add sliced mushrooms.
Season with caraway seeds.

Serving suggestions

Serve beside boiled potatoes.
Pair with rye bread.
Add a spoon of sour cream.
Offer as a side for roasted vegetables.

Make ahead

Prepare components ahead and store safely. Refrigerate within 2 hours for up to 4 days. Reheat in a covered pan with a splash of water.

Storage

Refrigerate within 2 hours for up to 4 days. Reheat in a covered pan with a splash of water.

Food safety

Refrigerate cooked vegetables promptly and reheat until steaming.

Frequently asked questions

Can I add meat?

Brown sliced sausage separately and stir it in near the end, while noting the dish will no longer be vegetarian.

How should I store tomato-braised stewed cabbage?

Refrigerate within 2 hours for up to 4 days. Reheat in a covered pan with a splash of water.

Serve beside boiled potatoes. Refrigerate within 2 hours for up to 4 days. Reheat in a covered pan with a splash of water.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Tomato-Braised Cabbage with Carrot and Dill