Fasting Braised Cabbage with Paprika

Preparation

1. Preparing the Cabbage

Remove the outer leaves, wash the cabbage and cut into quarters. Cut out and discard the hard central core from each quarter as it is tough and takes a long time to cook. Slice each quarter into strips about 0.5 cm thick.

If the cabbage has a strong smell, you can salt it lightly, leave it for 15 minutes and drain — this draws out some of the water and mildly reduces the smell. Not essential, but some cooks find it helpful.

2. Sweating the Onion

In a large, deep pot or wok, heat the oil over medium-high heat. Add the onion (sliced into rings or half-strips — not fine dice) and sweat for 5–6 minutes, stirring, until softened and light golden. The onion must not burn — braised cabbage with scorched onion loses all its delicacy.

Add the red pepper cut into strips and cook for a further 3–4 minutes. The pepper and onion together should soften and become sweet.

3. Adding the Spices

Add the caraway (whole or ground), bay leaf and paprika. Stir for 30 seconds to a minute so the spices activate in the oil and release their aroma. Immediately add the tomato purée and stir for another minute. The purée adds colour and a gentle acidity that balances the sweetness of the cabbage.

4. Braising the Cabbage

Add the shredded cabbage to the pot — there will be a large volume at first, but cabbage reduces to about a third of its original size. Pour in approximately 100 ml of warm water, season with salt and pepper and mix thoroughly so the cabbage is combined with the onion and spices.

Cover and braise over low to medium heat for 15 minutes, stirring occasionally. The cabbage will release its own juices and reduce dramatically.

5. Continuing Without the Lid

After 15 minutes, remove the lid. The cabbage should be roughly half its original size and considerably softer. Continue braising for a further 20–25 minutes uncovered (or with the lid slightly ajar), stirring occasionally, until the excess liquid has evaporated and the cabbage is tender, lightly caramelised and glossy.

The finished braised cabbage should be soft and almost translucent, lightly golden from the paprika and tomato, and fragrant with caraway. Remove and discard the bay leaves.

6. Tasting and Adjusting

Taste and add salt and pepper as needed. If you like a slightly sharp note, add a pinch of sugar or a small teaspoon of vinegar. Serve straight away or leave to rest — cabbage, like all braised dishes, is excellent the next day too.

7. Serving

Serve warm in deep bowls or as a side dish with cooked rice, mashed potato or fresh bread. The classic Serbian tradition of dunking bread into the glossy paprika-tomato sauce is a beloved fasting breakfast or supper.

Tips

St Stephen and St Nicholas tables: braised cabbage is traditionally made for winter celebrations and fasting days — especially around St Stephen the First Martyr (9 January, during the Nativity Fast) and around St Nicholas (19 December, in the Nativity Fast). Winter cabbage is at its finest and sweetest then.

Caraway — to use or not: caraway is a spice that divides opinion. In Serbian cooking it has a traditional place alongside cabbage dishes because it aids digestion (reducing bloating) and gives the dish its characteristic flavour. If you dislike caraway, leave it out — the dish is still delicious but with a different character.

Sauerkraut variation: this recipe also works with sauerkraut. Sauerkraut needs no additional salt (it is already salty), and the cooking time is similar. Sauerkraut gives the dish a completely different, pleasantly sour flavour, particularly popular alongside fatty meat (outside fasting), but it has devoted fans in its fasting version too.

Variation with prunes: Serbian cuisine has a tradition of braised cabbage with dried plums — add 100 g of pitted prunes when the cabbage is halfway cooked. The plums melt and give the dish a sweet-sour balance that is surprisingly delicious.

For a vegan winter table: this cabbage is perfect for a fasting winter meal: made from affordable, accessible ingredients, it cooks slowly over a low heat and is satisfying. With boiled potatoes and pickled cucumbers, it makes a complete fasting supper.

Better the next day: braised cabbage is one of those dishes that is certainly better the day after. The flavours come together further, the cabbage softens more and the whole spice profile rounds out. Feel free to prepare it a day ahead and reheat gently.

Storage: keeps in the refrigerator for up to 5 days. When reheating, add a little water and stir over a low heat.