Recipes for stewed cabbage in 5 different variants. Which one will you choose?

White and red cabbage is an integral part of Czech cuisine.

But how to prepare it, for example, in the Ukrainian way?

Or rather unconventionally with potatoes and chili?

In this article, get inspired by five recipes with steamed cabbage that you will absolutely love.

Ukrainian white stewed cabbage

There’s nothing more delicious than sauteed cabbage! Try this Ukrainian version, which can be served as a side dish with poultry or sausages or on its own with good bread.


  • 1 small head of white cabbage
  • 2 tablespoons of rapeseed oil
  • 2 onions, thickly sliced
  • 1 and 1⁄2 teaspoons cumin
  • 1 large red pepper, thickly sliced
  • 100 ml fresh tomato juice (or use canned tomato juice)
  • 200 g crème fraîche
  • 1 tablespoon of chopped parsley
  • sea salt and black pepper to taste


  1. Cut the cabbage into 1 cm wide strips and put them in a bowl.
  2. Add 1 teaspoon of salt and use your hands to work it in well.
  3. Heat the oil in a deep pan over medium-low heat.
  4. Add the onion and a pinch of salt to release the juices and prevent burning.
  5. Cook and stir until the onion is nicely soft and turns a deep golden color.
  6. Add a splash of water if it seems dry or starts to stick a little.
  7. Now add the cabbage and cumin and reduce the heat to low.
  8. Cover with a lid and cook for about 20 minutes or until the cabbage starts to soften.
  9. Add water if necessary.
  10. Add the red pepper and cook for another 5 minutes.
  11. Gently heat the tomato juice in a small pan, then stir in the crème fraîche and add to the cabbage.
  12. Taste the mixture to make sure it is well seasoned or the cabbage will be bland.
  13. Cover and simmer for another 30-40 minutes, until the cabbage is tender but still falling apart.
  14. Finally, stir in the parsley and serve.
Ukrainian white cabbage with spices and paprika in a pan with a wooden spoon.

Stewed red cabbage with apples

This cabbage goes well with stewed pork or roasted poultry, especially duck or goose. The added apples give it a pleasant sweetness and you won’t have to add more!


  • 1 kg of red cabbage
  • 2 apples
  • 2 onions
  • 3 tablespoons of oil
  • 2 spoons of sugar
  • 1 tablespoon of vinegar
  • 125 ml of red wine
  • a pinch of cinnamon
  • 2 cloves
  • salt and pepper


  1. Cut the cabbage into quarters, cut the core out of them and cut into strips.
  2. Peel the apples, remove the cores and grate coarsely.
  3. Fry the peeled and finely chopped onion until pink in a pot on hot oil.
  4. Add cabbage, apples, wine, cloves, cinnamon, sugar and vinegar, salt and pepper and mix well.
  5. Simmer gently under the lid for 45-50 minutes on a low heat.
  6. Season the finished cabbage as needed.
Red cabbage with apples served with dumpling and duck on a white plate.

If you prefer red cabbage, check out more recipes for red cabbage in 6 different variations .

Polish goulash with sausage and sauerkraut

This Polish “hunter stew” usually contains at least 3 different types of meat, from venison to pork ribs, sausages and veal. In this version, we will use bacon, chicken thighs and sausage. Roasted peppers, fennel and chanterelles give the dish a real twist. Goulash is cooked with sauerkraut, which is a traditional element here. You just have to taste it!


  • 2 red peppers
  • 4 tomatoes
  • 500 g boneless skinless chicken thighs
  • salt to taste
  • ground black pepper to taste
  • 2 tablespoons of butter
  • 120 g of sliced bacon
  • 1 yellow onion, finely chopped
  • 3 cups fresh chanterelles, sliced
  • 1 fennel, halved and thinly sliced
  • 1 leek, thinly sliced
  • 1/4 cup chopped garlic
  • 1/4 cup sweet paprika
  • 750 g of sausage, cut into slices
  • 1/2 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • 2 cups of red wine
  • 4 cups chicken stock
  • 4 cups sauerkraut with juice


  1. Place the peppers on a small tray and roast them directly under the grill or you can burn them directly on the gas flame.
  2. Turn them frequently during searing and cook until the skin is blackened, about 5 minutes.
  3. Transfer the burnt peppers to a heatproof bowl and cover with plastic wrap.
  4. Let stand for about 10 minutes until the peppers are cool enough.
  5. Remove the skins, stems and seeds and place in a blender.
  6. Add the tomatoes and blend until smooth.
  7. Salt and pepper the chicken.
  8. Melt the butter in a large saucepan.
  9. Add the chicken thighs and cook until browned, about 4 minutes per side.
  10. Transfer the chicken to a plate.
  11. Add the bacon to the same pot and stir-fry for about 2 minutes.
  12. Add the onion and mushrooms and sauté, stirring occasionally, until the onion begins to turn golden, about 5 minutes.
  13. Stir in the fennel, leek, garlic and paprika and cook for 2 minutes.
  14. Add sausage, dill and parsley.
  15. Cook for another 3 to 4 minutes, stirring constantly.
  16. Return the chicken to the pot.
  17. Add the wine, bring to a boil, and cook until the liquid is reduced by half, about 5 minutes.
  18. Add vegetable mixture and cook.
  19. Add stock and cabbage and stir.
  20. Bring to a boil, reduce heat, and simmer gently until vegetables are tender and chicken pieces are done, about 45 minutes.
  21. Season with salt and serve.
Polish goulash with meat and sauerkraut on a plate with a fork next to it.

Sauerkraut contains a lot of vitamins and is incredibly tasty. That’s why we’ve prepared healthy sauerkraut recipes for you, including fried flatbreads or smoked soup.

Stewed cabbage with potatoes and chili

Although the name of the recipe may sound rather boring, don’t let that fool you. It’s a very tasty meal, gluten-free, suitable for vegans and yet so simple!


  • 4 medium potatoes, quartered or large diced
  • 3 tablespoons of olive oil
  • 1 medium onion, chopped
  • 1 long red chili pepper, seedless, chopped
  • 1 stalk celery, chopped
  • 2 medium carrots, peeled and grated
  • 1 large crushed garlic clove
  • 1/2 head of white cabbage, quartered, core removed, then shredded
  • 1 teaspoon of salt
  • 1/2 teaspoon crushed coriander seeds
  • 1/2 cup chopped canned tomatoes
  • 1 teaspoon butter or ghee (optional)
  • a handful of fresh cilantro or parsley, chopped


  1. Place the potatoes in a small pot of water and salt.
  2. Bring to a boil and cook for 6-7 minutes until almost cooked.
  3. Heat the olive oil over medium heat in a large pot or pan with a lid.
  4. Add the onion and stir-fry for 2-3 minutes.
  5. Then add the chilli, celeriac and carrot and sauté for a further 3-4 minutes until the vegetables are slightly softened and caramelised.
  6. Now add the garlic and cabbage and season with salt and coriander seeds.
  7. Mix, close the lid and cook for 2-3 minutes.
  8. Finally, add the chopped tomatoes, the almost cooked potatoes, and about 1/3 cup of water.
  9. Mix and close the lid.
  10. Reduce the heat and simmer for 15 minutes, stirring several times.
  11. Finally, stir in some butter or ghee and add fresh herbs.
White cabbage with potatoes, chili and coriander on a plate.

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Stewed cabbage with carrots

A simple version of stewed cabbage, this time with carrots, chili and juicy bacon. Bon apetite!


  • 1 tablespoon of olive or other vegetable oil
  • 1 onion, chopped
  • 2 fresh green chilies, such as serrano or jalapeño, finely chopped
  • 4 strips bacon, chopped (optional)
  • 1 small cabbage, with the skin removed and cut into pieces
  • 2 or 3 small carrots, finely chopped
  • 1/2 teaspoon of salt
  • 1/2 cup chicken broth or water


  1. Heat a large frying pan, add onion, chilli and bacon.
  2. Sauté, stirring constantly, until the bacon is golden brown and the onions begin to caramelize, about 3 to 5 minutes.
  3. Add the cabbage, carrots and salt and mix.
  4. Add stock or water, reduce heat, and continue cooking, stirring occasionally, until cabbage is tender, about 15 to 20 minutes.
  5. Add a little water if needed to prevent burning.
White cabbage with carrots, chili and bacon in a pan.

How best to cut cabbage

  1. Cut the head of cabbage into two equal halves.
  2. Place each half flat side down and cut in half.
  3. You should now have 4 quarters.
  4. Cut out the core from each quarter.
  5. Place each quarter flat side down and cut into slices.
  6. Cut the slices into smaller squares.
  7. Done!

These are our recommendations for preparing steamed cabbage and we hope you are satisfied and enjoy it. If you are interested in other cabbage recipes, be inspired by the instructions for baked cabbage .

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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