Braised cabbage (tushyonaya kapusta) is a deliciously Russian dish, made by slowly cooking finely shredded cabbage with carrots and onions. During the Soviet days of limited food supplies, braised cabbage was one of the most popular and hearty dishes. It was indeed the Soviet version of comfort food. But what’s so special about cabbage anyway?
Cabbage has been cultivated for thousands of years. Ancient Romans loved it for its nutritional value as much as a remedy for hangovers, and even healing wounds. That’s right, cabbage soaked in vinegar was consumed before embarking on a evening of heavy drinking as early as 8th century BC. Caesar’s armies are known to have carried cabbage leaves to treat wounds and reduce infection and inflammation. Indeed, modern studies have confirmed that cabbage has antibacterial properties.