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Store braised cabbage in an airtight container in the refrigerator. I like to store mine inside fried piroshki dough for a grab-and-go snack.
Use this traditional Russian cabbage in a number of recipes, including in piroshki. It’s a great vegetable side dish that pairs well with any protein!
Remove any damaged or discolored outer leaves from the cabbage and trim the stem before braising.
Gently stir the cabbage during braising to ensure uniform cooking and prevent sticking to the bottom.
Add fresh herbs like parsley or dill at the end of cooking to brighten the flavors.