This braised savoy cabbage with bacon, mushrooms and sour cream is flavorful and hearty enough to be the star of the meal or an extra-special side dish.
Serve it alongside a classic Russian meat dish or as a main with creamy mashed potatoes.
Cabbage deserves more credit. It’s affordable, versatile and packed with nutrients. When prepared slowly and with the right ingredients, cabbage turns tender, sweet and deeply satisfying.
This recipe transforms savoy cabbage into a silky, savory dish by braising it with smoky bacon, earthy mushrooms and a splash of sour cream. It’s my take on my mother’s comforting cabbage, tweaked to bring out mellow, layered flavors.
Braised Cabbage Recipe
I prefer savoy cabbage to white because it has a milder taste and a pleasant texture, and I use bacon to add a subtle smokiness. A mix of dried porcini and fresh brown mushrooms adds depth and a nutty, earthy note. If you don’t have dried porcini, the dish still works, but the dried mushrooms contribute an extra layer of flavor that makes it special.
Take your time with the braise: low heat and patience yield browned, tender cabbage and a rich, concentrated sauce. Finish with sour cream for a creamy finish and scattered fresh herbs for brightness.
Why this recipe works
Long, gentle braising softens cabbage’s bite and brings out its natural sweetness. Bacon adds savory richness and mushrooms provide earthiness and umami. A little tomato paste and stock help build savory complexity while the final stir-in of sour cream makes the dish luxuriously creamy. Fresh parsley and dill brighten the finished plate — dried herbs are not a good substitute here.
The method is straightforward but important to follow: sauté aromatics and mushrooms first, then add cabbage and braise slowly with the lid on until the leaves collapse and turn golden-brown.
Sour cream stirred in at the end keeps the texture creamy without thinning the sauce too much. Creme fraîche or a splash of heavy cream can be used instead if preferred.
Reserve fresh herbs for the end to preserve their aroma; if you don’t have fresh parsley or dill, omit them rather than replacing with dried herbs.
Recipe Tips and Notes
- Sauté the onion, garlic and mushrooms first to develop caramelized flavor before adding the cabbage.
- Watch for the golden-brown color as a visual cue that the cabbage has caramelized properly.
- Braise with the lid on for 1 to 1¼ hours over low heat, stirring occasionally to prevent scorching.
- Use fresh parsley and dill for the best finish. If unavailable, omit herbs—dried versions won’t deliver the same flavor.
Storage and leftovers
Store braised cabbage in an airtight container in the refrigerator for a few days and reheat gently in a pan over low heat or in the microwave. It also freezes well in a sealed container for later use.
More cabbage recipes
- Russian Cabbage Rolls
- Best Cabbage Salad
- Restorative Beef and Cabbage Soup
- Roasted Cabbage Steaks
Braised Savoy Cabbage with Bacon, Mushrooms and Sour Cream
Ingredients
- 10 g dried porcini mushrooms (about 10–15 g / 1/4 cup)
- 1 tbsp olive oil
- 250 g bacon (about 8 oz), sliced
- 1 medium onion, diced
- 1 clove garlic, minced
- 250 g fresh brown or chestnut mushrooms, sliced
- 1 tbsp butter
- 125 ml chicken or vegetable stock (1/2 cup)
- 750 g savoy cabbage (medium), cored and sliced
- 2-3 tbsp tomato paste
- 1 bay leaf
- 3 tbsp full-fat sour cream
- salt and pepper to taste
- 1 tbsp each fresh chopped parsley and dill
Instructions
-
Soak the dried porcini in 250 ml (1 cup) boiling water and set aside.
-
In a large deep pan, heat olive oil and cook the bacon until browned. Remove with a slotted spoon and set aside.
-
Add the onion to the same pan and cook over medium heat for 5–7 minutes until slightly colored. Add garlic, fresh mushrooms and butter, sauté until mushrooms soften. Pour in the stock and scrape any browned bits from the bottom of the pan into the liquid.
-
Add the sliced cabbage, drained and chopped dried mushrooms, reserved bacon, tomato paste and bay leaf. Stir to combine, lower the heat and cover with a lid. If the cabbage doesn’t fit, add two-thirds, cover for 10 minutes, then add the rest as the volume reduces.
-
Braise with the lid on for 1–1¼ hours on low heat, stirring occasionally to prevent sticking or burning.
-
When the cabbage has reduced by about half and turned golden brown with no excess liquid left, stir in the sour cream and warm through for one minute.
-
Season with salt and pepper at the end, since the reduced volume can make it easy to over-salt earlier. Garnish with fresh parsley and dill before serving.
Nutrition
|
Carbohydrates: 14g
|
Protein: 13g
|
Fat: 9g
Nutrition information is automatically calculated and should be used as an approximation.
Tried this recipe?Let us know how it was!