Life in the Soviet Union was oppressive. To survive, you had to look and act like everyone else. You had to first culturally assimilate. And then culturally separate. Jews hung out with Jews. Russians with Russians. Moldavians with Moldavians.
When we unpacked our Soviet suitcases in our new American home in San Francisco, we learned the beauty of acceptance. We learned to embrace the differences in others, and in ourselves. And with this acceptance came integration and cultural adaptation. People of one background adopting the beautiful customs and artifacts of other cultures.
This recipe is the result of my living in the states. Russian Stewed Cabbage meets Irish Braised Cabbage, in the celebration of St. Patrick’s day. Happy St Patties!
Russian-Irish Braised Sauerkgraut Cabbage
- 1 medium-sized Cabbage, shredded
- ½ cup Bone Broth
- 12 oz Dill Garlic Sauerkraut
- 1 medium Yellow Onion, chopped
- 2 tsp Sea Salt
- 1 tsp Black Pepper
- 2 tbsp Apple Cider Vinegar
- 8 oz Tomato Sauce
- 1 Bay Leaf
- 2 tbsp Avocado Oil, for the onions
- On the stove or in the Instapot, heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until they are soft and golden-brown.
- In the Instapot, add bone broth, sauteed onions, cabbage, sauerkraut, salt, pepper, vinegar, tomato sauce, and bay leaf. Cook on high pressure for 15 minutes. Quick-release to let the steam out.
- Stir cabbage. Season with more salt and fresh ground pepper, to taste.
- Serve with Corned Beef.