How to stew cabbage properly: recommendations for the selection and preparation of ingredients. Stewed cabbage - the best recipes

22.03.2021

Braised white cabbage is a hearty, tasty and aromatic dish. Today we have recipes that are familiar, not complicated and win-win.

A simple recipe for cabbage stewed in a pan with carrots and onions. Everything seems to be simple, but there are minor implications. For example, the taste of stewed cabbage is entirely dependent on the cut of vegetables. In particular, the most delicious cabbage is obtained by cutting cabbage on a food processor shredder, carrots on a coarse grater, and onions in half rings with a knife, and nothing else. The only suitable alternative is to cut the cabbage by hand, not too finely or too coarsely.

¼ a small head of cabbage,
2 medium carrots,
1 large onion
2 tablespoons of refined vegetable oil
salt,
seasoning hop-suneli or other to taste.

Rub the carrots on a coarse grater.
Cut the cabbage into slices approximately 2.5-3 cm thick. Pass them through a food processor shredder or manually cut them across the layers.
Cut the onion in half, and then into thin half rings.
Heat vegetable oil in a frying pan. Lightly fry the carrots over medium heat, add the onion after a couple of minutes, and after another couple of minutes add the cabbage. Salt to taste and stir. Reduce heat to minimum.
Further, if the cabbage is not too juicy, add 50 ml of water. If the cabbage is juicy and fresh - a tablespoon of water. Cover tightly with a lid and leave to simmer over low heat for 30 minutes. Stir occasionally. It is very important not to let the cabbage fry; it should not fry, but stew.
5 minutes before the end of stewing, add the seasoning, stir the cabbage, cover it again, heat it up and turn off the fire. Let stand and saturate with spices for 20 minutes.

Recipe 2: how to deliciously stew cabbage with meat in a slow cooker

Fresh cabbage - ½ medium-sized head of cabbage,
pork - 800 g
onion - 1 head,
carrots - 1 pc.,
tomatoes - 3 pcs.,
water - 1 multi-glass,
salt,
pepper,
dill (I have frozen) - to taste.

Cut the pork into small pieces, put it in the multicooker bowl. Chop the cabbage and put on the meat.
Cut the tomatoes into small slices and put in a slow cooker.
Finely chop the onion, grate the carrots and send everything to a slow cooker.
Add salt, pepper, water.

We turn on the multicooker to the "stewing" mode for 1.5 hours, about an hour after the start of cooking, open the lid and mix the stewed vegetables with meat. After the signal, turn off the multicooker and sprinkle the dish with dill.

Place in a plate and serve.

2.2. Another option for cooking stewed cabbage with meat in a slow cooker

Cut the meat into small pieces. Switch on the multicooker to the "Baking" program, add a couple of tablespoons of vegetable oil and lay out the meat. Fry it lightly with the lid open. Set time depending on the amount of meat, 20-30 minutes will be enough.

Meanwhile, chop fresh cabbage and vegetables.

About 5-10 minutes before the signal, add cabbage with vegetables, water, salt and spices to the meat.

Stir everything and after the signal switch to cook on the "stewing" mode for 1 hour 30 minutes. Ready!

2.3. Svetlana Kislovskaya's recipe

Cut the meat into pieces. Chop fresh white cabbage. Chop the onions. Grate carrots.

Turn the multicooker to the "baking" mode for 65 minutes. Add a couple of tablespoons of vegetable oil and fold the pieces of meat (pork, beef, lamb or chicken). Do not close the lid of the multicooker, but stir fry the meat several times, stirring for 20 minutes.

Add finely chopped onion to the meat and set for another 15 minutes.

This is how the baking program works, and we add fresh cabbage and carrots to the meat. Mix vegetables and meat, add salt, spices and water. Close the lid and leave for another 20 minutes. Stir several times while cooking.

At the very end of cooking, add a tablespoon of tomato paste for color and stir.

It turns out very tasty cabbage!

Recipe 3: how to deliciously stew cabbage with potatoes

potatoes 5 pieces,
half a head of cabbage (medium size),
1 bay leaf, cumin, black pepper, salt,
onion 1 pc,
carrot 1 pc,
tomato paste 2 tbsp. spoons,
one and a half glasses of water,
vegetable oil for frying.

Recipe 4: how to deliciously stew young fresh cabbage (with photo)

We will tell you a simple recipe for stewed cabbage in tomato paste with the addition of carrots. We will stew white cabbage, the cooking time is 40 minutes. Stewing young cabbage will shorten the cooking time by about 10 minutes, as young cabbage cooks faster. We give a basic recipe for stewed fresh cabbage, if you wish, you can add chopped sausage, sausages or pieces of chicken fillet to the cabbage.

white cabbage - small roach;
1-2 carrots;
tomato paste - 2-3 tablespoons;
sunflower oil - 30 ml;
salt - a teaspoon;
bay leaf - 2-3 leaves.

The first step is to chop the cabbage. It is better to do this with a knife, and not in a combine or with a grater. Only by hand is it possible to cut the cabbage beautifully and thinly. Lightly wrinkle the shredded cabbage with our hands so that it becomes softer and let the juice flow.

Peel the carrots, cut off the base. Peeled carrots should be grated on a coarse grater.

Add carrots to cabbage.
We will stew the cabbage in a frying pan. This will require a frying pan with high enough sides so that the cabbage does not fall out of the pan during frying and stirring.
Pour a little sunflower oil into the pan and spread the cabbage with carrots. Add two or three bay leaves for aroma and piquancy.

Fry the cabbage for the first five minutes over high heat, stirring with a spatula every 20-30 seconds, otherwise the cabbage will start to burn. After a few minutes, the cabbage and carrots will become much softer. Add salt and mix the contents of the pan thoroughly.

Next, add tomato paste to the cabbage. To do this, stir two tablespoons of tomato paste in a cup of water. Then pour the water and pasta directly into the skillet.

Cover the pan with a lid and continue to simmer the cabbage over low heat for about 15 minutes (do not forget to stir periodically). The amount of liquid in the cabbage should be controlled. When most of the water has evaporated, the cabbage is ready. Turn off the heat and put the stewed cabbage in a salad bowl. For your information: in the process of frying and stewing, the cabbage will grow thin and decrease in volume by about half.

Recipe 5: how to deliciously stew cabbage with chicken (step by step with a photo)

White cabbage;
chicken fillet;
carrot;
yellow onion;
salt, spices;
sunflower oil;
tomato paste.

1. Cut the pre-washed chicken fillet into medium cubes. Salt and pepper it.

2. Fry the meat in sunflower oil.

3. Peel the onion, cut it into large cubes, peel the carrot, wash it, and grate it on the coarsest grater.

4. Add vegetables to meat. We pass for a few minutes.

5. Shred cabbage. It is desirable not very small, but not large.

6. Pour the meat with vegetables into a saucepan, send a third of the chopped cabbage there. Stir, add a little water, simmer over very low heat.

7. When the cabbage is slightly stewed (changes color), you can add another third of the chopped head of cabbage. Stew again. And then add the last portion. If all the cabbage is mixed with meat at once and stewed, then it will "fall" all to the bottom and decrease in volume up to several times.

8. Simmer for about 40 minutes. Do not forget to interfere with it. Add a little water and sunflower oil if necessary. Salt, pepper, etc. When it is almost ready, you need to add a spoon or two of tomato paste, mix, try. If it tastes slightly bitter, then you can add a spoonful of sugar. Simmer the cabbage until tender.

We serve the dish hot.

Recipe 6: how to deliciously stew sauerkraut in German

Stewed sauerkraut is a traditional garnish for pork knuckle, all kinds of sausages and other meat dishes of German cuisine.

Sometimes cabbage is offered to be stewed with lard, but I recommend butter - this way the side dish will be lighter, because it is to be eaten with meat, which already has enough fat. And lovers of lean cuisine can cook such stewed sauerkraut with vegetable oil. The result will not be worse, I assure you.

There is also a small "fly in the ointment" - a strong sour smell when stewing, so be prepared to air out your kitchen.

Sauerkraut - 1 kg
Onions - 2 medium onions
Butter - 100 g
Cumin - to taste

We can ferment cabbage ourselves, but it's easier to buy ready-made cabbage on the market. It is advisable to take such cabbage, finely chopped. If you try on the market, then choose acidic, after extinguishing the acid will go away. If your cabbage is cut larger, then before stewing it must be chopped with a knife.

Cut the onion into thin half rings.

Melt the butter in a thick-walled deep frying pan. Fry the onion in oil until golden brown, do not burn (it is better to make a small fire).

Add our cabbage and half a glass of water to the onion, close the pan with a lid and simmer over low heat for 1.5-2 hours. Stir occasionally and add water (boiling water from a kettle) if it has evaporated.

After an hour, add caraway seeds (no more than ¼ teaspoon), you do not need to salt the cabbage. We try for hardness - if the cabbage is soft, tender, then it is ready. If crunchy, simmer for another 15-20 minutes. You can also add some pepper if you wish.

I did it - the cabbage is delicious, it melts in your mouth 🙂

Recipe 7: how to deliciously stew cabbage with zucchini

Carrots - 1pc.
Onion - 1pc.
Cabbage - 300 g.
Zucchini - 400 g.
Sour cream - 100 ml.
Tomato juice - 200 ml.
Sugar - 1 tbsp. spoon (no slide).
Salt - 3 pinches.
Ground black pepper - 2 pinches.
Cumin - 1 pinch
Bay leaf - 2 pcs.
Citric acid - 1 pinch

So, put sugar, salt, pepper, cumin and bay leaf to taste, add a pinch of citric acid.
Mix everything well and cover with a lid. Fry over medium heat.

When the excess liquid evaporates, add sour cream and tomato juice.

Mix everything well, cover with a lid and simmer over low heat until tender. And that's it!

Recipe 8: how to deliciously stew cabbage with minced meat

- cabbage - 1 medium fork (about 1.4 kg);
- minced meat - 500gr .;
- carrots - 1 pc.;
- onion - 1 pc.;
- fresh tomatoes or in their own juice - 2 pcs.;
- water - 100 ml.;
- bay leaves - 2 pcs.;
- vegetable oil - 3 tablespoons;
- salt and ground pepper - to taste.

Stewed cabbage is one of the most popular dishes of Russian cuisine. Fresh or sauerkraut is stewed with mushrooms, sausages, carrots, potatoes, rice, beans or raisins. Season it with garlic, sour cream or tomato paste. Always different and very tasty stewed cabbage never gets boring and is very useful for our body. It normalizes the digestive system, removes toxins and lowers cholesterol levels. How to stew cabbage properly in order to preserve all vitamins and nutrients?

Stewed white cabbage

For stewing, make sure that the head of cabbage is dense, does not deform when pressed. It should also be beautiful, without blemishes, with fresh green leaves.

Now chop the onions, chop the carrots on a grater or chop them finely. Heat a small amount of vegetable oil in a skillet, put onions first, then carrots and sauté vegetables for 5 minutes, until they turn golden. Chop the cabbage into strips or cubes, add to the vegetables and lightly fry for 5 minutes, then add a little water to stew the vegetables. Instead of water, you can add tomatoes or a slightly sweetened tomato paste. Simmer young cabbage for up to 15 minutes, and winter cabbage for up to 40 minutes, until tender. Serve it with herbs, sour cream or mayonnaise, hot or cold.

How to stew red cabbage

Red cabbage is no less useful than white cabbage; it is chosen according to the same principle. In addition, a good kale should have bright purple leaves. You can stew such cabbage without adding other vegetables - it will be delicious. Simply cut the cabbage into strips, sprinkle with salt, black pepper and nutmeg. Drizzle with 3% vinegar (a couple of tablespoons per head of cabbage) and simmer in a glass or ceramic bowl with a little oil.

An hour later, when the cabbage becomes soft, season it with ketchup or tomato paste, serve as a side dish.

For piquancy and softness of taste, you can add a little sugar, and replace ordinary vinegar with apple cider or rice. And one more secret - many housewives do not add salt immediately, but 10 minutes before the cabbage is ready. If you want to make the dish tastier, add at the end of stewing wheat flour sauteed in butter at the rate of 1 tbsp. l. flour for 1 kg of cabbage.

Stewed sauerkraut

If you are not doing homemade preparations, then choose the right sauerkraut for stewing. It should be crisp, golden-white with a pinkish tint. A slimy and slightly stringy brine is also normal. Good cabbage has no stains, it has a sour-salty fresh taste, it is better if it is taken straight from the barrel. And one more important point - the larger the cabbage is cut, the more vitamins are preserved in it.

Stewed sauerkraut has a brighter and more piquant taste, but before cooking it is washed in a colander with running water to remove excess acid.

Before stewing, salve the onions cut into half rings in oil, then mix them with cabbage and add a little water, season with salt and black pepper.

After 45 minutes, add tomato paste, some sugar and spices such as cumin or cumin to the cabbage. Simmer for another 5 minutes and remove from heat.

Stewed cauliflower

Cauliflower contains a lot of protein, so it must be included in the diet of vegetarians and athletes. In addition, this product activates mental activity and is indicated for nervous overload. When choosing cauliflower, make sure that its inflorescences are white and dense, without suspicious spots, and the leaves are fresh and green.

Divide the head of cabbage into inflorescences, rinse them thoroughly and cut into thin slices. Fry the cabbage in vegetable oil for a few minutes, add salt, add tomato paste and water, then simmer for 15-20 minutes.

Season the cabbage with fresh herbs - parsley, basil or dill.

Stewed brussels sprouts

Brussels sprouts are unusually rich in vitamin C, so they help maintain high immunity and performance. When buying cabbage, choose bright green dense heads of cabbage, strong and small, as large ones can taste a little bitter.

Brussels sprouts are good for stewing because they have a very pleasant taste and delicate aroma. True, there is a little secret - it must first be boiled for 5 minutes, adding a lemon wedge to the water.

After that, the heads of cabbage are cut in half or into quarters and fried in oil with onions or leeks. Then the cabbage is seasoned with salt and pepper and stewed until soft. You can add a little sour cream mixed with water. Sprinkle the cooked cabbage with grated cheese.

Stewed broccoli

Broccoli is valuable because it contains vitamin U, which protects against stomach ulcers. In addition, this type of cabbage is useful in fighting tumors, broccoli also has a beneficial effect on the heart and blood vessels. When choosing cabbage, make sure that the head of cabbage is bright green, with dense and fresh leaves without damage.

Rinse the broccoli, disassemble it into florets, remove the coarse parts and place in a skillet with well-heated oil. If the oil is not hot enough, the cabbage will be soft and brown in color. Simmer broccoli for 20 minutes, season with salt and any spices.

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When chopping cabbage before stewing, do not use leaves adjacent to the cabbage, as nitrates and radionucleides accumulate in them. If you are going to fry the cabbage before stewing, make sure it is dry, otherwise the oil will splatter heavily during the frying process.

During stewing, make sure that the cabbage does not burn, add water if necessary, even if it is not written in the recipe for stewed cabbage. For frying, you can mix high-quality butter with vegetable oil - so the taste of the dish will be softer and more delicate.

For piquancy, before frying, you can throw a pod of red hot pepper into the oil and lightly fry, then remove it and simmer the cabbage in fragrant oil. Or you don't have to clean it up, just grind the pepper first - it all depends on whether you like spicy dishes. Garlic can be used in place of pepper.

Cabbage is stewed not only in a frying pan, but also in a double boiler and in an oven at a temperature of 160-170 ° C, the stewing time is up to 40 minutes. In a multicooker, first use the "Fry" mode for sautéing vegetables, and then - the "Stew" mode, the time depends on the "age" of the cabbage. Do not overdo it with stewing, otherwise the dish will lose vitamins, become too soft and tasteless.

The cooked cabbage can be sprinkled with grated cheese and placed in the oven until the cheese is melted and browned.

Now you will be surprised how simple and easy it is to stew cabbage and feed a large family with a delicious, satisfying, appetizing and cheap dish.

Ingredients: white cabbage - 1 kg, onions - 2 pcs., Tomato paste - 2 tbsp. l., vinegar - 1 tbsp. l., sugar - 1 tbsp. l., flour - 1 tbsp. l., vegetable oil - 3 tbsp. l., bay leaf - 1 pc., salt and pepper - to taste.

Cooking method:

Rinse the cabbage and onions.
Chop the cabbage finely.
Put the cabbage in a bowl, cover with a glass of water and put on low heat.
Pour 1 tbsp into the cabbage. l. vegetable oil.
After 20 minutes, chop the onion into small cubes.
Sauté the onion in 1 tbsp. l. vegetable oil.
At the end of frying, add tomato paste, sugar and one bay leaf to the onion.
Combine the onion stir-fry with the kale.
Season with salt, pepper and vinegar.
After 10 minutes, fry the flour in 1 tbsp. l. oils.
Add flour to cabbage and stir.
The total stewing time for cabbage is 40 minutes.
Remove bay leaves before serving.

Serve mashed potatoes, rice, buckwheat or pasta with cabbage, complement the dish with cutlet or goulash. Isn't it tasty?

Stewed Brussels sprouts with ginger sauce

Cabbage goes well with hot spices - this is how it is prepared in eastern countries.

Fry a glass of finely chopped onions in 1 tbsp. l. sesame oil until the onions are soft, about three minutes. Now add 2 tsp to it. chopped fresh ginger and 1 clove of finely chopped garlic. Fry for another 30 seconds.

Boil 450 g of Brussels sprouts in boiling water for 5 minutes, cut it into halves and place in a pan with onions and ginger. Pour ⅓ cup chicken stock over the vegetables and simmer for another 5 minutes.

Place cooked cabbage on a flat dish, top with soy sauce and sprinkle with any fresh herbs. A healthy and aromatic side dish for meat and fish is ready!

Stewed cauliflower with tomatoes and bell pepper

This dish will surprise you with its pleasant taste and ease of preparation. Even a beginner in cooking can handle it!

Cut 3 onions into half rings and fry in vegetable oil with 2 cloves of minced garlic. Next, add 5 bell peppers, chopped or diced, and grated carrots to the onion, and then fry the vegetables for 5 minutes.

Pour boiling water over 5 tomatoes, peel them off, cut into cubes and place with vegetables. Season the dish with salt and pepper, add chopped basil and oregano, a bunch of finely chopped parsley and 300 g of cauliflower, cut into florets. Simmer for another 10 minutes and serve with boiled potatoes.

Broccoli in orange sauce

You have no idea how amazing the combination of broccoli and citrus is, so orange sauce is the perfect addition to this dish.

Prepare the sauce first. Remove the zest from 1 orange and cut into small, thin strips. Juice the orange. Heat 1 tbsp in a skillet or saucepan. l. olive oil, toss in orange zest and a third of a glass of walnuts. Cook the ingredients for 2 minutes.

Serve with toasted bacon and chili peppers.

Try all types of stewed cabbage, experiment with different foods and spices. You will soon realize that cabbage is the most suitable dish for culinary experiments, especially if you are a beginner chef!

From such a seemingly simple and inexpensive vegetable, you can cook truly royal dishes. Braised cabbage is one of them. Varying spices and additional ingredients, sometimes you get real culinary masterpieces - delicious, hearty, aromatic. You can stew cabbage modestly in water, with a small addition of oil, or you can put meat, mushrooms, raisins, prunes, tomato paste, beans and other vegetables. In any case, it will turn out delicious. Try and choose the recipe you like the most.

Stewed cabbage - food preparation

You can stew both fresh cabbage and sauerkraut. Fresh must be washed under water, cleaned from the upper hard leaves, they usually have a greenish color. Then, if it's a whole head of cabbage, it needs to be cut into quarters and then finely chopped into strips. The stump must be removed.

If the cabbage is sauerkraut, it is sorted out, large pieces are finely chopped. If it is highly acidic, you can rinse it in water. But together with water, a large amount of vitamin C will leave the cabbage. Therefore, it is still better to take cabbage with optimal acidity so that it does not have to be soaked and washed. A teaspoon of granulated sugar added to the saucepan will help balance the acid levels.

Stewed cabbage - the best recipes

Recipe 1: Stewed Cabbage

A very simple recipe, even novice housewives can cook it. The amount of cabbage should be taken based on the volume of the cauldron, where it will be stewed and the number of eaters. On average, you can take one small head of cabbage or half a large one, by weight it comes out 1-1.5 kg. Even if it seems that there is too much chopped cabbage, during stewing it will let out juice and settle, i.e. decrease in volume. It is better to take cabbage of late varieties, i.e. autumn harvest. In addition to salt and pepper, you can add dried dill, parsley and bay leaves to taste. Some people like more bland cabbage, then it should be stewed without adding tomato paste.

Ingredients: a head of cabbage, 2-3 medium onions, 50-70g tomato paste, oil for frying, pepper and salt.

Cooking method:

Chop the cabbage into medium-sized strips, chop the onion in half rings. In a cauldron with hot oil, fry the onion, then the tomato paste and add the cabbage. Fry it a little, stirring with tomato and onion, add one and a half glasses of hot water. When the mass comes to a boil, reduce the heat and simmer the cabbage until soft. It will take 30-40 minutes. For about ten minutes before the end of stewing, pepper and salt the cabbage.

Recipe 2: Stewed cabbage with sausage

There is not always meat on hand, but a piece of boiled sausage or a couple of small sausages in the refrigerator will be found. They can be paired with cabbage to quickly prepare an inexpensive but tasty and satisfying dinner.

Ingredients: cabbage, 2 large onions, 1 carrot, 100g tomato paste, boiled sausage (sausages, small sausages) - 300g, pepper-salt, bay leaf, vegetable oil.

Cooking method:

Fry the onions chopped in half rings in a cauldron, add grated carrots, and after two minutes thinly sliced cabbage. Stir the ingredients and simmer until soft, adding a glass of boiling water. Vegetables are stewed over low heat with the lid closed.

Chop the sausage or small sausages at random, fry until crusty and add to the cauldron with cabbage. In the oil where the sausage was fried, fry the tomato paste for a minute and add to the vegetables. Add all the spices and salt, stir and simmer everything together for another five to seven minutes.

The second way to stew cabbage with sausages, it is more dietary and quick to prepare. You will need: all the same cabbage, 2 small carrots, sausages, 3 tablespoons of olive oil (namely olive oil), herbs and salt.

Pour oil into a frying pan or cast-iron cauldron, pour grated carrots and shredded cabbage into small strips. Cover and fry over high heat. It is necessary to ensure that the vegetables do not burn, for this they are periodically mixed. When the cabbage is browned, reduce the heat, pour in half a glass of boiling water, chopped sausages, salt and simmer for ten minutes. Sprinkle ready-made cabbage with fresh herbs - dill, parsley, etc.

Recipe 3: Stewed Cabbage with Chicken

The dish is prepared quickly enough, so it is quite possible to have time to prepare it before your husband comes home from work. The cabbage comes out very juicy and tender, and in combination with chicken it turns out perfectly. This recipe does not include onions, but for those who cannot imagine cooking meat and cabbage without onions, they can of course add it. In this case, it is pre-fried before adding the meat. If you want to put in whole pieces of chicken, before adding the cabbage, they must be half cooked - fried or stewed well.

Ingredients: cabbage 1-1.5 kg, 0.5 kg of chicken (breast, fillet or a couple of legs), a couple of tablespoons of tomato paste, salt, pepper, vegetable oil.

Cooking method:

Cut the meat into large pieces. If this is a leg, then the meat must be cut off from it, separating it from the bones. For cooking, you can take a frying pan, cauldron or thick-walled dishes. Put the meat in it and fry for about four minutes, so that it turns white on all sides.

Add cabbage, cut into thin strips, stir and fry covered for 20 minutes. If the cabbage burns, you can add a little water from the kettle. Season with pepper, salt, add tomato paste and stir. Leave to simmer for another 20 minutes, so that the cabbage becomes very soft. Mashed potatoes or just boiled potatoes go well with such a cabbage.

Recipe 4: braised cabbage with prunes

Delicious stewed cabbage with a haze flavor. Prunes add a spicy taste to the dish. If it is dry, it should be steamed for 10 minutes, i.e. pour boiling water over. To make the taste more piquant and the aroma richer, you need to buy smoked prunes. If you want the dish to turn out lean, meat can be excluded from the recipe.

Ingredients: cabbage - 1-1.5 kg, 200-300 g of chicken breast or fillet, one carrot, one onion, 150 g of pitted smoked prunes (incomplete glass), 2-3 tablespoons of tomato paste, salt-pepper to taste, a couple of lavrushka leaves and vegetable oil.

Cooking method

Cut the meat into cubes and fry. Then add one by one, gradually frying, the onion in half rings, grated carrots, chopped cabbage into small strips. Pour in about a glass of boiling water and simmer for 15 minutes over medium heat. Open the lid and add tomato paste and prunes. Pour in about a glass of boiling water, mix, put bay leaves, salt and pepper. Close the lid and simmer for 15 minutes until tender.

Recipe 5: Stewed Sauerkraut

The sour taste of sauerkraut is in perfect harmony with any meat, so it is considered a traditional side dish for many meat dishes. This recipe is borrowed from Latvian cuisine. The cabbage turns out to be very tasty. And the secret is simple - you need a lot of carrots. And she always rubs on a fine grater. You can, of course, grate it coarsely, but in the original it is fine.

Ingredients: 1 kg of sauerkraut, 0.6 kg of carrots, 3 onions, vegetable oil or fat (any - pork, chicken), one or two teaspoons of cumin.

Cooking method:

Chop the onion finely and lightly fry, add the grated carrots and simmer them a little together. Then put sauerkraut and cover with water - approximately at the level of the cabbage layer. Leave to simmer until tender.

After about half an hour, add the caraway seeds and continue simmering until soft. Especially tasty cabbage is obtained when cooked in pork fat.

Recipe 6: Stewed Cabbage with Mushrooms

Cabbage with mushrooms tastes amazing. It is cooked in the oven, but before that the vegetables are fried on a hotplate in a pan. The extinguishing process takes from 40 minutes to one hour. The time depends on the hardness of the cabbage and the temperature in the oven. At the exit, the cabbage takes on a beautiful light brown hue and just melts in your mouth.

Ingredients: 1.5 kg of fresh cabbage, 0.5 kg of carrots, 4 large onions, half a kilo of any fresh mushrooms, tomato paste - 100 g, salt and spices to taste.

Cooking method:

Cut the cabbage into quarters and chop into thin strips. Pour a few tablespoons of oil into the pan, heat it up and fry the cabbage. All cabbage is unlikely to fit. Therefore, you need to fry in batches and transfer to a cauldron. Fry until it softens and decreases in volume. You do not need to pour a lot of oil, so that the cabbage is only slightly moistened with it.

Cut the onion into half rings or small cubes and fry. Add carrots and simmer until soft - you can pour in a little water. Transfer to a cauldron.

Chop the mushrooms at random and place in an almost dry frying pan. As they let the juice in, it must be drained into a cauldron, and oil must be added to the pan to the mushrooms and fried. Put them in a cauldron too. The contents of the cauldron must be salted, mixed, add tomato paste (you can dilute it a little with water), a couple of glasses of boiling water and place in the oven (180-200C). Simmer with the lid open until tender.

Periodically, you should look into the cauldron and be interested in the state of the cabbage. If the water boils away, you can add it a little. Add a few bay leaves and season with salt 15 minutes before stewing is complete.

A tablespoon of ordinary wheat flour will give the stewed cabbage thickness and peculiar taste. Dry it in a dry frying pan until it is creamy and add it to the cauldron five minutes before being ready.

Lovers of sweet and sour taste can add a spoonful of vinegar and sugar to the cabbage five to ten minutes before the end of its stewing.

If you like cabbage, but can't stand its peculiar smell when cooking, put a slice of stale bread in a saucepan. At the end of cooking, remove the softened bread with a slotted spoon.

***
Cabbage. Culinary tricks

To preserve vitamins in cabbage, it is recommended not

cook it and simmer.

Cabbage will retain its appetizing whiteness if in the water where it is cooked,
add a teaspoon of lemon juice or a few crystals of lemon
acid.

It is better to boil cabbage in an enamel bowl over high heat.

Do not salt cabbage prepared for minced meat: a lot of liquid is released, and the minced meat will be soggy.

If the cabbage is peroxidized, wash it warm before eating.
boiled water and squeeze lightly. If it is slightly overoxidized -
rinse in cold water.

Cabbage, fermented with whole heads of cabbage, will be tender and elastic if the rows of cabbage are sprinkled with coarsely crushed corn grains.

To remove small pests from cabbage, soak it in salt water.

Provencal cabbage is cooked shortly before eating, as it
even in a cool room can only be stored for 2-3 days.

When boiled, cauliflower takes on a yellowish or grayish tint.
To make it white, put a slice in the water in which the cabbage is boiled
lemon. You cannot cook cabbage in tin and aluminum dishes, since
it also spoils its color. Better to cook in an enamel pot.

Boiled cauliflower is considered ready if the knife goes freely into the stump.

The cabbage is first removed from the cabbage, and then cut into strips.
about half a centimeter-centimeter (unless otherwise indicated in the recipe).

In order for the cauliflower to remain white, it must first be put in
cold water acidified with citric acid or vinegar, then this
Drain the water and dip the cabbage in lightly salted boiling water. Cook in
open dishes for no more than one to two minutes on strong and then on low
fire.

The unpleasant, pungent smell of white cabbage will evaporate if you boil it for a while in an open saucepan.

A little vinegar or citric acid is added to the stewed fresh cabbage so that it does not become too soft.

Fresh cabbage should never be fried. When fried, it becomes
dry and tasteless. Therefore, first it is boiled, and only then fried.
In order for it not to darken and retain its beautiful white color, you need
put a lump of sugar in the water at the time of boiling. For fillings
chopped raw cabbage is poured with boiling water before frying.

Unpleasant odors while boiling cabbage can be eliminated by placing breadcrumbs wrapped in a clean rag in a saucepan.

A clean rag dipped in vinegar and placed on the lid of a saucepan also removes the unpleasant smell of cabbage in the kitchen.

So that the cabbage rolls laid in the stewing pan do not burn to the bottom
put a lid with a smaller diameter than the pan,
up. Lay cabbage leaves on the lid, and on them - layer by layer -
stuffed cabbage.

Early varieties of cabbage are not stable during storage, but they contain significantly
more vitamins than late varieties. This cabbage is best used in
raw for salads.

When stewing cabbage rolls, you do not need to pour a lot of water or broth - cabbage rolls will turn out to be too watery and tasteless.

Savoy cabbage is prepared according to the same recipes as white cabbage.

It is better to stew cabbage with vinegar, then it will not be too soft. - - - Cauliflower can be stewed in milk.

White and red cabbage can be fermented with the same
recipes and for pickling use the same fill

When you read all of my recipes, you will realize that stew is a versatile dish that can be added with any ingredient. Hope the ideas presented in this article will motivate you to experiment with cooking!

But before that, a few tips for those who want to cook stewed cabbage for the first time.

The upper leaves (3-4 pieces) must be removed, especially if they have any damage. There is no need to wash the head of cabbage.
Cut the cabbage into 4 pieces. Cut out the stumps. Finely chop with a sharp knife or rub on a special grater.
It is better to choose sauerkraut for stewing that is not very sour. You should not rinse it, otherwise you will wash out all the vitamins from it.
It is better to add sugar to the sauerkraut too, for your taste.
Cut large cabbage slices.
If you add 1 - 2 tablespoons of flour, then the cabbage will acquire a density and a peculiar taste. Fry the flour until golden brown in a frying pan without oil. Stir constantly. Add to the cabbage 5 minutes until tender.
For fresh cabbage to acquire a more sour taste, 15 minutes before cooking, you can add a tablespoon of 6% vinegar. It is better to dilute 9% with water a little.
Young cabbage is stewed on average 10 minutes less than old cabbage.
The unpleasant smell that cabbage exudes when stewing can be neutralized in several ways:

- put a piece of stale bread on top. When it gets wet, remove it with a slotted spoon and replace it. You can wrap it in gauze or a clean cloth;

- put in a frying pan a few washed walnuts right in the shell;

- cover the pan with a cloth dipped in vinegar and then a lid.

Content:

The easiest stewed cabbage recipe

Chop the required amount. Sprinkle lightly with salt and rub with your hands to let the cabbage let out the juice. On a frying panpour in some vegetable oil. Put the cabbage in there, cover and turn on the slowest heat.

Stir occasionally to keep the cabbage from burning.

After about 20 minutes, when the cabbage becomes a little softer, dilute the tomato paste. You can also useconcentrated tomato juice or tomatoes.

I like to have more tomatoes. Usually, in a frying pan of cabbage, II take 2 tablespoons of concentrated. Add a glass to the pasta - two warm water (this way it disperses better), salt, sugar and peppertaste. The tomato should be sweet and sour.

If you are stewing sauerkraut, make the tomato sweeter.

Pour the mixture into a skillet so that the liquid almost covers the cabbage. Do not be alarmed if the liquid seems to be too much.Most of it will evaporate when stewing. As a last resort, then it can be drained.

Simmer the cabbage until tender (it should become soft and absorb the tomato mixture) for another 20 minutes with the lid closed.

Another easy recipe for stewed cabbage and onions

Ingredients:

head of cabbage;
onions 1 - 3 heads (depends on the size of the head and on your taste);
tomato paste - 1 - 2 tablespoons or tomato juice - a glass, or 5 - 6 tomatoes;
water - a glass or more;
salt, sugar. pepper to taste.

Cut the onion into half rings. Fry it until golden brown in vegetable oil.

Put one or two tablespoons of tomato paste there and fry lightly with the onions. Season the pasta with salt, sugar and pepper.

Add cabbage and mix well. Cover and reduce heat to low.

After 5 - 7 minutes add hot water so that the liquid almost covers the cabbage. Let it simmer and reduce heat again. Taste and add salt, sugar and pepper as needed.

Simmer until tender, covered, remembering to stir occasionally.

Cabbage stewed with sausage or sausages

Ingredients:

head of cabbage;
onion - 2 large heads;
carrots - 1 piece;
tomato paste - 2 tbsp spoons
boiled sausage (sausages or wieners) - about 300 g;
salt, sugar, pepper to taste;
Bay leaf,
vegetable oil for frying.

Everything is done as in the previous recipe, only we add more carrots, sausages or sausage. Cut these sausages into random pieces and fry in vegetable oil or butter, as you like.

If you are in doubt about the freshness of the sausages or sausages, simply fry them a little longer. But make sure they don't turn into crackers.

Grate the carrots on a coarse grater and put them on the onion for frying, and then add the tomato paste.

Put the fried sausages in the cabbage about 10 minutes until cooked.

Stewed cabbage with meat or chicken

Ingredients:

head of cabbage;
meat - pork, chicken, veal or beef - about 500 gr.;
onion - 2-3 heads;
tomato - paste - 2 - 3 tbsp. spoons (can be replaced with tomatoes or juice);
water - 1 - 1, 5 glasses;
vegetable oil for frying;
salt, sugar, pepper to taste.

Wash the meat under cold water. If you are cooking with chicken, remove all pits. Cut into small pieces. Salt and pepper to taste. Fry until golden brown in vegetable oil in a pan in which we will make stewed cabbage.

We transfer to another dish.

Cut the onion into half rings and fry in the oil left over from the meat - it will be tastier this way.

Add tomato paste to the onion and, stirring constantly, fry it for 3 minutes.

Now we put chopped fresh or sauerkraut there - it must first be squeezed out. Mix well so that the paste is evenly distributed.

Add salt, sugar, pepper.

Fry cabbage with tomato and onion for 5 minutes.

Add hot water to lightly coat the cabbage. Let it boil. Reduce heat to low and add meat.

We cover everything with a lid and simmer until tender (about 40 minutes), not forgetting to stir and taste periodically to correct the taste.

There are times when you don't want to get your extra dishes dirty. Therefore, the meat can be fried with onions. Only put onions when the meat is browned. And then add the tomato and cabbage.

How to deliciously stew cabbage with meat in a slow cooker

cabbage - half a medium-sized cabbage;
pork - 500 g;
onion - 1 pc .;
carrots - 1 pc.;
tomatoes - 3 pcs.;
water - 1 glass;
salt, sugar, pepper to taste;
dill (can be frozen or dry) - to taste.

Cut the meat into small pieces and send to the bowl. Place the chopped cabbage on top.

Next, put finely chopped tomatoes.

On them, finely chopped onions and carrots grated on a coarse grater.

Add salt, sugar and pepper. Fill with water.

We set the “Extinguishing” mode and the timer for an hour and a half.

An hour after the start of cooking, the vegetables must be mixed.

At the end of the process, sprinkle the dill on the dish and serve.

Recipe for delicious stewed cabbage with potatoes in a pan

Ingredients:

potatoes - 5 pieces;
cabbage - half a cabbage;
onion - 1 pc;
carrots - 1 pc;
tomato paste - 2 tbsp spoons;
water - one and a half glasses;
1 bay leaf;
cumin (to taste);
salt, sugar, pepper;
vegetable oil for frying.

Cut the peeled onions and carrots into strips. Cut the potatoes as you like.

Chop the cabbage. It should be about twice as large as potatoes, because when stewing, its volume will decrease.

Fry the potatoes in vegetable oil until half cooked. Set aside for now.

Fry the onion in the same oil. After 3 minutes, add carrots to it, and then cabbage.

We simmer everything together for about 5 minutes. We add water. We also bring it to half-readiness.

Now we add our not quite finished potatoes and spices.

Put the tomato paste diluted with water. Bring to a boil. We try, adjust the taste.

Simmer under a lid over low heat until tender.

A simple recipe for stewed cabbage with zucchini - step by step preparation with a photo

Ingredients:

carrots - 1 pc.;
onion - 1 pc.;
cabbage - about 300 g;
zucchini - about 400 g;
sour cream - 4 tbsp. spoons;
tomato juice - a glass;
sugar - 1 tbsp. spoon (no slide);
salt - 1.5 tsp;
ground black pepper - 2 pinches;
bay leaf - 2 pcs.;
citric acid - on the tip of a knife.

Cut the carrot with a knife.

Place it in a skillet with hot oil.

Chop the onion coarsely.

And add it to the carrot.

It is better to cut the cabbage into squares. And we send it to the fried carrots and onions. Fry all this lightly.

Wash the zucchini, cut off the peel, also cut into small squares and add to the skillet with cabbage.

Lightly fry everything together until the zucchini is juiced.

As soon as the juice appears, add all the spices, mix.

Fry over medium heat, stirring constantly, until the excess liquid evaporates. Then add sour cream and tomato juice.

Stir everything thoroughly. Reduce heat, cover. After 5 minutes after boiling, taste it. Add if some spices are missing. Simmer until tender.

How to cook vegetable stew with cabbage can be found in.

Stew cabbage with minced meat

cabbage - 1 medium fork;
minced meat (any) - about 500 gr.;
onion - 1 pc.;
carrots - 1 pc.;
tomato - 2 tbsp. l. or fresh tomatoes, or in their own juice - 4 - 5 pcs.;
water - half a glass;
bay leaf - 2 pcs.;
vegetable oil - 3 tbsp. l .;
salt and ground pepper - to taste.

Cut the onion and tomatoes into small pieces. Grate the carrots on a coarse grater. Chop the cabbage finely. If using tomatoes in their own juice, mash them with a fork along with the juice.

Heat vegetable oil in a frying pan and put onions in it, lightly fry. Add carrots there.

As soon as the carrots are slightly browned, add the minced meat immediately. Stir it well and mash with a spatula so that there are no lumps. Cover and simmer for about 5 minutes.

Put a small part of the cabbage on top, close the lid and let it simmer for a few minutes so that it softens. Then put the next portion and so on, until all the cabbage runs out. Do not forget to mix everything well.

When all the cabbage is laid out in a frying pan, season: salt, pepper, add tomato - paste, tomatoes or tomato juice. Mix everything well, close the lid and leave to simmer for about 5 minutes over medium heat, so that the cabbage softens.

Stir well again, reduce heat to low, cover and leave to simmer until tender.

Oven cabbage stewed with mushrooms

In principle, this recipe can be used for a frying pan as well.

Ingredients:

cabbage - 1.5 kg.;
onions - 4 pcs.;
carrots - a pound;
fresh mushrooms (any) - a pound;
tomato paste - 2 tbsp l .;
salt, sugar, pepper and other spices to taste;
water - 2 glasses.

Chop the cabbage, fry in parts in vegetable oil. Place the fried cabbage in a saucepan that you put in the oven.

Chop the onion at random and also fry it in a little oil.

Grate the carrots on a coarse grater, add to the onion and lightly fry. Put the vegetables in the cabbage.

Cut the mushrooms into random small slices. If you are using dried mushrooms, you must first soak them in water. Fry the mushrooms with a minimum amount of oil. The juice that they will release must be poured into a saucepan with cabbage. Add a little vegetable oil to the mushrooms and fry a little. Place mushrooms in a saucepan with cabbage, add spices, tomato and water.

Place the pan in an oven preheated to 180 - 200 degrees, do not cover with a lid.

Simmer until tender, stirring occasionally and adding water if it boils away.

Put the lavrushka about 15 minutes before it is ready.

Stewed cabbage with chicken liver and hearts

Ingredients:

cabbage - 1 kg.;
chicken liver with hearts- 500 gr
onions - 2 pcs.;
carrots - 1 pc.;
tomato paste - 2 tbsp l.;
apple cider vinegar - 1 tbsp. l.;
sugar - 1 tbsp. l.;
salt - 1 tsp;
flour - 1 tbsp. l.;
ground black pepper- taste;
bay leaf - to taste;
vegetable oil for frying;
water - 1 glass.

There is one nuance here: the liver must be cooked quickly. Therefore, it is better to immediately separate it from the hearts, cook, but add to the cabbage 10 minutes before cooking.

Put the hearts on the heated vegetable oil. Fry them until lightly browned.

Add finely chopped onions and carrots grated on a coarse grater there. Salt slightly to taste and sauté for 3 - 5 minutes.

Add shredded cabbage. Mix everything thoroughly. Add water. Reduce heat, close the lid and simmer for 20 minutes.

Pour the flour directly into the tomato paste, stir well, salt, pepper and add sugar, gradually bringing it to the taste we need. Put the pasta in the cabbage and pour out the vinegar.

Add the chicken liver 10 minutes before cooking. cabbage - 1 piece;

rice - 200 gr. (1 glass);

bitter pepper - 1 piece;

sunflower oil- 50 gr.;

water - 400 gr. (2 glasses);

tomato paste - 100 gr. (2 tbsp. L);

lemon acid- on the tip of a knife;

salt, sugar - to taste.

Rinse the rice beforehand and boil in slightly salted water until half cooked. It depends on the type of rice, but on average it takes about 10 minutes.

Finely chop the onion. Grate the carrots on a coarse grater. Finely chop the hot pepper. If you do not like spicy food, then you can put less pepper or not put it at all.

Fry everything in a skillet for a few minutes in a little vegetable oil.

Now add finely chopped cabbage and semi-cooked rice there. Mix everything well.

Close the lid. Reduce gas to low and simmer, stirring occasionally, for 20 minutes.

While you can start making tomato sauce. But be careful and respect the indicated proportions! Rice are very fond of moisture. If you add less water, the food may dry out. And with an excess of moisture, an ugly porridge will turn out. In the first case, you can add water.

Combine tomato paste with water, citric acid, salt and sugar. Try it, if you don't like the taste, adjust it by adding one of the ingredients. Citric acid, accordingly, adds sourness to your sauce. If you don’t want it, then don’t put it down.

Add all of this to the cabbage and rice and simmer until tender, about another 30 minutes.

Stewed cabbage with smoked meat

Products:

cabbage - 1 head of cabbage;
red bell pepper - 1 pc.;
carrots - 1 pc.;
onion - 1 pc.;
smoked chicken leg - 1 pc. - can be replaced with any smoked meats;
tomato - 2 - 3 tbsp. l .;
lavrushka - 3 - 5 pcs.;
allspice peas - 5 pcs.;
vegetable oil for frying;
salt, sugar, pepper - to taste.

Finely chop the cabbage and lightly fry in vegetable oil for about 10 minutes.

Add tomato paste, all seasonings and bay leaves. Pour in a glass of hot water.

Mix everything well. We reduce the gas to a minimum. Close the pan with a lid. Simmer with occasional stirring until tender (about 20 minutes). Don't forget to taste to correct the taste.

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