This humble peasant dish is based on several similar recipes that originate from Ukraine but almost identical recipes can be found across Eastern Europe. Although it uses very humble ingredients, the long slow cooking produces wonderful rich, complex flavours.

Serves 6-8 as a side dish

Ingredients

• 1 medium-sized white cabbage shredded
• 1 cup (240ml) water
• 2 large carrots grated
• 2 medium onions finely sliced
• 2 cloves garlic crushed or minced
• 1 tsp salt
• 2 tbsp (30ml) vinegar
• 1 tbsp sugar
• 3 tbsp (45ml) tomato paste
• 2 tbsp olive oil
• 1-2 tsp Caraway seeds (to taste)

Method

Some recipes say to cook the onions in the oil first, then add the carrots and garlic and cook some more before adding the cabbage a bit at a time then adding the boiling water. We’ve found that you can achieve the same results in a much simpler way.

Simply add all the ingredients to a medium sized Dutch Oven and mix thoroughly. Place the Dutch oven over a medium heat and bring up to temperature then lower the temperature and cook over a gentle heat for a minimum of 2 to 3 hours but longer is fine. You can cook this in an oven, on top of the stove or if cooking outside cook just on embers, a few around the base of the pot rather than directly underneath and then more on top. Replace the embers as they cool down.

This recipes also lends itself to long slow Dutch oven cooking methods such as the hay box or a ground oven (come on our Dutch Oven Masterclass to find out more about these and lots of other ways you can use a Dutch Oven). It would also work well in a slow cooker.