Red Kapusta

Irisa Raina 9


My husband’s “official birthday dinner”.
This is a classic Russian/Polish cabbage dish. It has been changed over the years as it's been passed down through the generations, but remains a staple.
Quick simple and delicious! My grandmother Romanov, mother and aunts use to make this all the time.
I think I’ll dedicate this to them!
Grandmother Jenny, mom & aunts this is for you~

This cabbage dish is known to many Russian/Polish people simply as kapusta [kah-POOS-tah] and is a dish of braised cabbage. Other cultures have similar recipes too.
This is my spin on such a classic dish!


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Stove Top


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    ½ cup long grain brown rice
  • ·
    1 teaspoon olive oil
  • ·
    1 teaspoon unsalted butter
  • ·
    2 cups sauvignon blanc { or any other white wine you would drink, please never buy the wine sold as cooking wine }
  • ·
    4 tablespoons unsalted butter
  • ·
    2 tablespoons turbinado sugar
  • ·
    2 medium/large white onions { sliced }
  • ·
    1 jalapeno peppers { minced fine } i left just a wee bit of seeds in to add that little hmmmm in the back of all those flavors
  • ·
    1 small to medium red cabbage { core removed & sliced thin }
  • ·
    1 tablespoon honey balsamic vinegar { just brightens this up }if you don’t have this you can use regular balsamic vinegar and 1 teaspoon honey
  • ·
    2 teaspoons kosher flaked salt & 1 tablespoon fresh ground pepper

How to Make Red Kapusta


  1. In a non stick pan get the oil and butter hot add the rice and toast it till it takes on sheen, this could take up to 5 minutes you don’t want to rush this. You just want to develop the nutty flavor of the rice. Then remove the pan from the heat and add 2 cups white wine, bring this up to a boil and then turn the heat down to low, cover & simmer the rice till it is soft and all the wine has be absorbed, remove from pan and set aside. This could take up to an hour.
  2. Wipe out the same pan with some paper towels and add the butter, let the butter melt and add the onions, sugar and jalapeno pepper. Cover and sauté them till they get translucent. Then remove the cover and let them start to caramelize.
  3. Then add the cabbage, salt and pepper to the onions, cover and continue to sauté till the cabbage just starts to wilt. Add the honey balsamic vinegar and the rice to the pot cover and continue cooking till the cabbage is completely soft and cooked.
  4. I served this with boneless country ribs, garlic roasted potatoes and crusty bread!

Printable Recipe Card

About Red Kapusta

Main Ingredient: Vegetable
Regional Style: Polish

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