Stewed fresh cabbage recipe. The meal is being prepared

I love stewed cabbage. It's tasty and healthy. It has a lot of vitamins, and the substances we need, namely:

• Calcium 66.5 mg
• Magnesium 17.1 mg
• Sodium 21.2 mg
• Potassium 268.3 mg
• phosphorus 44.8 mg

• vitamin RE (A) 29.8 mcg
• vitamin NE (PP) 1.0 mg
• vitamin B1 0.04 mg
• vitamin B2 0.3 mg
• vitamin C 0.5 mg
• vitamin TE (E) 0.18 mg

she is generally considered diet food, there is even a diet based specifically on stewed cabbage. Also, it is rich in fiber. In this recipe, I immediately collected 10 ways to cook stewed cabbage. The first recipe is the simplest, it is a classic stewed cabbage, without any extra ingredients. The rest of the recipes are not just a side dish, but rather independent dish. All of these recipes have been tested. Only the first recipe is provided with detailed and step-by-step photographs. If you have your own recipe for stewed cabbage, please share it in the comments. So the recipes:

1. RECIPE CLASSIC STEWED CABBAGE (WITH PHOTO)

Ingredients: White cabbage 500 grams, onion 1 pc, carrot 1 pc, vegetable oil 2 tablespoons, tomato paste 2 tablespoons, black ground pepper or hops-suneli, salt.

1. Add tomato paste, salt, pepper, or add hops-suneli seasoning. Instead of the usual tomato paste, I advise you to take delicious ketchup, I took Georgian tomato paste. It is delicious on its own, with spices, your stewed cabbage will turn out spicier, more interesting, richer.
2. Mix everything, cover again and simmer for another 10 minutes. If the water boils away, you can let the cabbage fry a little in oil, then it will be even tastier, but then add a little water again.
3. Constantly test for readiness, before turning off your cabbage, try for salt. If something is missing, add it. Turn off only when you are sure that the cabbage is ready. This is a chic and useful side dish, Bon appetit!

2. RECIPE STEWED CABBAGE WITH MUSHROOMS

Ingredients: white cabbage 500 grams, mushrooms (champignons or oyster mushrooms) 350 grams, onions 1 pc, carrots 1 pc, vegetable oil 2 tablespoons, tomato paste 2 tablespoons, dill and parsley, ground black pepper, coriander, salt, a pinch sugar, 1 tablespoon of vinegar (delicious, rice or apple)

1. Prepare a deep frying pan in which everything will be stewed, or a saucepan (with a lid).
2. Finely chop the onion, put in a prepared frying pan with hot vegetable oil.
3. Add washed and chopped mushrooms to the onion and lightly fry them together until half cooked (10 minutes over medium heat, stirring occasionally).
4. Chop carrots and cabbage, add to the pan with mushrooms and onions.
5. Prepare the sauce with which we will fill the cabbage with mushrooms for stewing: mix tomato paste with chopped herbs (dill and parsley), add coriander, a pinch of sugar, a little salt, ground black pepper, Bay leaf and water (0.5 cups).
6. Pour this sauce into the cabbage with mushrooms and mix thoroughly, cover and simmer until the cabbage is ready. Taste the cabbage (for salt, for readiness ...)
7. You can serve on the table, bon appetit. Great vegetarian or lean meal.

3. RECIPE STEWED CABBAGE WITH BEEF

Ingredients: white cabbage 250 grams, sauerkraut- 250 grams, 500 grams of beef or pork pulp, 1 onion, 1 carrot, vegetable oil 2 tablespoons, tomato paste 2 tablespoons, ground black pepper or suneli hops, salt.

1. Chop the onion and put it in a frying pan with hot vegetable oil.
2. Cut the meat into small pieces and also add to the onion in the pan. Cover with a lid and simmer the meat and onions together for 15 minutes.
3. In the meantime, chop the cabbage and chop the carrots.
4. Add cabbage with carrots to the meat and onions in the pan.
5. Pour in water, add tomato paste, seasonings (it can be just black ground pepper, suneli hops, a mixture of peppers ...) salt to taste.
6. Simmer together until done. When serving, you can sprinkle with herbs. Enjoy your meal.

4. RECIPE STEWED CABBAGE WITH POTATOES

Ingredients: white cabbage 500 grams, 4 medium potatoes, onions 1 pc, carrots - 1 pc vegetable oil 2 tablespoons, 3 tablespoons lemon juice, tomato paste 2 tablespoons, ground black pepper or suneli hops, salt.

1. Peel onions and carrots, chop and put in a hot pan with vegetable oil (the one in which we will stew cabbage and potatoes)
2. While the onions and carrots are fried, chop the cabbage, add to the pan with onions and carrots. Pour 0.5 cups of water, simmer under the lid (15 - 20 minutes, almost until the cabbage is ready)
3. While the cabbage is stewing, peel the potatoes and chop them finely (in cubes or cubes, like for soup)
4. Add potatoes to cabbage. Add more water, if needed.
5. Add tomato paste, salt, pepper, or add suneli hops (or a mixture of peppers, in a word, your favorite vegetable seasoning).
6. Stew everything under the lid until the potatoes are ready, check that the water does not burn or boil away. At the end, when the potatoes and cabbage are ready, sprinkle the dish with lemon juice.
7. When serving, you can sprinkle with herbs, bon appetit!

5. RECIPE STEWED CABBAGE WITH MILK BUTTER AND DILL

Ingredients: white cabbage 500 grams, carrots 1 pc, butter 2 tablespoons, 0.5 cups of milk, dill, salt.

1. chop the cabbage
2. Grind carrots on a grater.
3. Mix cabbage and carrots, put in a saucepan, pour in milk and softened butter,
4. Simmer until tender, adding spices, ground black pepper and salt.
5. Add chopped dill ready meal(directly to the plates)

6. RECIPE STEWED CABBAGE WITH SAUSAGES OR SAUSAGES

Ingredients: white cabbage 500 grams, sausages or sausages (350 grams), onions 1 pc, carrots 1 pc, vegetable oil 2 tablespoons, tomato paste 2 tablespoons, ground black pepper or suneli hops, salt.

1. Peel the onion and chop finely.
2. Pour vegetable oil into a frying pan, add the onion and fry until the onion is translucent.
3. Add shredded carrots to the pan
4. Cut the sausages into small circles and add to the onions and carrots, fry until the sausages are browned.
5. Add shredded cabbage to skillet
6. Mix everything, pour half a glass of water, cover and simmer for 10 minutes.
7. Mix everything, cover again and simmer for another 10 minutes. If the water boils away, you can let the cabbage fry a little in oil, then it will be even tastier, but then add a little water again.
8. Test for readiness, before turning off your cabbage, test for salt. If something is missing, add it. Turn off only when you are sure that the cabbage is ready.

7. RECIPE STEWED CABBAGE WITH CHICKEN BREAST

Ingredients: white cabbage 500 grams, chicken breast or chicken or turkey fillet (350 grams), onions 1 pc, carrots 1 pc, vegetable oil 2 tablespoons, tomato paste 2 tablespoons, ground black pepper or suneli hops, salt.

1. Peel the onion and chop finely.
2. Pour vegetable oil into a frying pan, add the onion and fry until the onion is translucent.
3. Add shredded carrots to the pan
4. Slice chicken fillet and add to the onions and carrots, fry a little (5 minutes).
5. Add shredded cabbage to skillet
6. Mix everything, pour half a glass of water, cover and simmer for 10 minutes.
7. Add tomato paste, salt, pepper, or add hops-suneli seasoning. Instead of tomato paste, you can take 2 tomatoes and grate them, add to the stewed cabbage.
8. Mix everything, cover again and simmer for another 10 minutes. Add water if it boils away, do not let the cabbage burn. But if she gets a little fried on vegetable oil- it will taste even better.
9. Test for readiness from time to time. If something is missing, add it.

8. RECIPE STEWED CABBAGE WITH TOMATO JUICE AND PICKLED CUCUMBERS

Ingredients: white cabbage 500 grams, 2 pickled cucumbers (small), onions 1 pc, carrots 1 pc, vegetable oil 2 tablespoons, tomato juice - 0.5 cups, ground black pepper, celery, rosemary, dried tarragon, salt.

1. Peel the onion and chop finely.
2. Pour vegetable oil into a frying pan, add the onion and fry until the onion is translucent.
3. Add shredded carrots to the pan
4. Add shredded cabbage to skillet
5. Cut the cucumber into pieces and add to the cabbage with vegetables.
6. Mix everything, pour half a glass of water, cover and simmer for 10 minutes.
7. Add tomato juice and spices (tarragon, rosemary and celery), salt and pepper to taste.
8. Mix everything, cover again and simmer for another 10 minutes. Pour water (tomato juice), if it boils away, do not let the cabbage burn. But if it is slightly fried in vegetable oil, it will be even tastier.
9. As you noticed, in this recipe we just replace the tomato paste tomato juice. Enjoy your meal.

9. RECIPE STEWED CABBAGE WITH PUMPKIN

Ingredients: white cabbage 500 grams, pumpkin 200 grams, onions 1 pc, carrots 1 pc, vegetable oil 2 tablespoons, tomato paste 2 tablespoons (but it is better to take tomatoes - 2 pieces.), seasonings: oregano, marjoram, basil, rosemary, savory, black pepper, allspice, vinegar - 1 tablespoon.

1. Finely chop the cabbage.
2. Grate carrots and pumpkin, add to cabbage. Add allspice and vinegar.
3. Mix everything together and mash with your hands so that the cabbage starts up the juice. Leave for 2 hours.
4. Peel the onion and chop finely.
5. Pour vegetable oil into a frying pan, pour onion, add all the spices listed, and fry until the onion is transparent.
6. Add prepared cabbage to the pan and fry over a fire so that the cabbage is slightly fried.
7. Pour in water, simmer covered
8. Peel the tomatoes (dousing with boiling water) and grate (or chop in a blender), pour them into the cabbage
9. Simmer everything together until done.
10. This recipe is somewhat original, but verified, try it if you are interested.

10. RECIPE STEWED CABBAGE WITH RICE

Ingredients: white cabbage 500 grams, 0.5 cups of rice, onions 1 pc, carrots 1 pc, vegetable oil 2 tablespoons, tomato paste 2 tablespoons, ground black pepper or suneli hops, salt.

1. Take large frying pan with high sides or a saucepan (where you can both fry and stew), with a lid.
2. Peel the onion and chop finely.
3. Pour vegetable oil into a frying pan, add the onion and fry until the onion is translucent.
4. Add shredded carrots to the pan
5. Add shredded cabbage to skillet
6. Mix everything, pour half a glass of water, cover and simmer for 10 minutes.
7. Add tomato paste, salt, pepper, or add hops-suneli seasoning. Instead of tomato paste, you can take 2 tomatoes and grate them, add to the stewed cabbage.
8. Add thoroughly washed raw rice. Knead it among the vegetables, add water if it has boiled away.
9. Mix everything, cover again and simmer for another 20 minutes, until the rice and cabbage are cooked.
10. Test for readiness from time to time. If something is missing (salt, pepper or tomato paste) - add.

All recipe photos

Comments

Please leave a comment! Readers are interested in your opinion about the recipe

Comments (45):

2014-09-25 05:41:32

Expand all photos of this comment

2014-09-11 06:25:51

Expand all photos of this comment

2014-04-18 01:42:11

Expand all photos of this comment

2014-01-05 09:48:07

Expand all photos of this comment

2014-01-04 05:32:46

Expand all photos of this comment

2014-01-04 05:19:55

Misha

I'm not a very good cook, but these are the recipes that really reinforce my confidence. Look at the photos - and everything seems simple. I love stewed cabbage, especially with meat

2013-12-22 02:31:22

Natalia, Rostov

Yes! I forgot to add that you can add other vegetables to this stewed cabbage with potatoes and carrots and onions. For example green pea- canned. If this is peas for frying and stewing, then add it right along with the rest of the vegetables. It is possible and green beans, and ordinary ... Experiment.

2013-12-18 08:43:57

Natalia, Rostov

And here I am preparing a side dish of stewed cabbage with potatoes and carrots. This is just a wonderful side dish - it can be served both with boiled and with stewed beef, and with cutlets and chops, and in general with any meat or fish. I cook very simply: I take potatoes and white cabbage, in approximately the same proportions. Shredded cabbage and in a pan with vegetable oil and a small amount water. I add finely chopped potatoes, chopped onions and grated carrots to the cabbage. Carrots, by the way, you can take more. All together, this is a carcass under the lid with the addition of some water until tender. It, of course, boils soft (especially if it is rich in starch potatoes), but it is very tasty, rich, very, so to speak, vegetable garnish. Salt, pepper to taste (black). Be sure to try this universal dish. I photographed the result. It's really tasty, cheap, and for every day. Still useful.

You will need for the filling: 300 grams of cabbage, 3 eggs, 1 onion, vegetable oil for stewing, salt to taste.

COOKING 1. Beat eggs, add sour cream, mayonnaise, flour, sugar (1 tsp), baking powder and knead well.

2. Prepare the filling: chop the cabbage, add chopped onion, salt to taste and stew in vegetable oil with a little water until tender. Hard boil eggs, peel and finely chop. Combine cabbage and onion with eggs and mix.

3. Grease a baking sheet with margarine and pour half of the dough onto it. Then spread the filling evenly and top with the remaining dough.

4. Place the pie in a preheated oven at 200 degrees and bake the pie for 15-20 minutes.

TIPS:

Shredded cabbage should be salted and mashed with your hands. In this case, the cooking time will be reduced.

When the cabbage is stewed until half cooked, add a piece of butter to it.

Eat for health! (this is not advice)

2013-12-18 07:54:53

Daria, Barnaul

I believe that light food makes us more beautiful, lighter, healthier and generally rejuvenates and gives strength. Therefore, I often cook such dishes. Honestly, I didn’t know that stewed cabbage can be cooked in so many different ways. I always just stewed it with onions and carrots and tomato paste - that's all. Having visited your page, I cooked 4 stewed cabbage recipes in a row! I cooked with sauerkraut (it turned out to be just a bomb!), Cooked with meat (just chicken fillet), also a complete delight. I also made it with mushrooms. and the last cabbage stew was with rice - just mixed in the rice. By the way, the last dish turned out impromptu, I was not going to add rice (there was already chicken and sauerkraut ....) well, we bought new salt, very fine grinding, we were not used to salting with such salt, and I oversalted the cabbage terribly . And she was already almost ready, only damp, it remained a little to extinguish. Well, I took out the raw rice, washed it and just kneaded it into a pan with cabbage, covered it with a lid and stewed the rice until it was ready (it took him 15 minutes, everything stood for another 5 minutes - insisted). Rice, as you know, absorbs salt very strongly ... that's how I got the MOST delicious stewed cabbage in my life!

Marina, Tuapse

no, stewed cabbage is fine, but raw cabbage is much healthier. All raw vegetables, whatever one may say, are healthier many times over. If you have a juicer, try making cabbage juice with salt. Most healthy drink- not tea!

Cabbage juice with salt

1/4 head of fresh white cabbage (not very firm)

some salt

Juicer

Preparation: Divide the head of cabbage into 4 parts. Put 3 of them in the refrigerator, and pass one through a juicer.

Without filtering, pour the juice into a glass and lightly salt (otherwise it will not seem tasty at all). Drink cabbage juice in the morning on an empty stomach.

Fresh cabbage juice normalizes bowel function, removes excess cholesterol from the body, in addition, it prevents tonsillitis, promotes weight loss and eliminates skin rashes!

2013-12-17 01:50:32

Natalia, Dnepropetrovsk

Such a recipe, as I will give now, has not yet been here, and in the comments too - I checked. This is a stew of stewed cabbage with beans. I have very little culinary experience. If you notice any flaws in the recipe - let me know, I'll fix it!

Braised cabbage with lard, sausages and beans

Required products: 1 cup beans, half a small head of cabbage, 1 large onion, 50 grams of smoked lard or brisket, 200 grams of smoked sausages, parsley and dill.

Cooking method: Boil beans until tender. Finely chop the onion and saute until golden brown. Chop the cabbage thinly, add the onion and simmer until the cabbage releases its juice. Then add beans, finely chopped bacon and sausages, salt, add spices and simmer until tender, adding water if necessary. At the end, add greens.

Yes, stewed cabbage is just a song, I love cabbage in general, it does not leave our table and, as a rule, it is present in a whole bunch of dishes: I stew cabbage, and make cabbage rolls with it, and pies with cabbage (both open and closed), and all winter we eat sauerkraut, I even make cabbage juice ... it grows very well in our grandmother's village and we always have a lot of cabbage. One of my favorite recipes is cabbage pancakes, these pancakes are not only tasty and healthy. I got this recipe from my aunt and now I often cook these for my son Pavlik, here is the recipe:

cabbage pancakes

First you need to peel the cabbage. Then chop it, pour boiling water. Simmer the cabbage until half cooked (or until the liquid has completely evaporated). Pour cabbage with milk - a third of a glass per 250 grams of cabbage. Simmer until the cabbage is soft, then grind it in a meat grinder. Pour 1 egg into the cabbage, salt, add 1 tablespoon of breadcrumbs. Spoon the minced cabbage into the skillet. Fry pancakes in vegetable oil. My son loves to eat these pancakes with sour cream.

2013-12-17 00:47:05

Zina, Tver

There is no dish in the world that I love more than stewed cabbage. The author is right, if you add sauerkraut (in a ratio of one to three, that is, one part of sauerkraut, and as many as three or more parts of fresh), then stewed cabbage turns out to be even tastier, even more piquant, or something. As for the rest of the ingredients, in a small amount, they are very decorating: rice, and chicken, and sausages, and obligatory onions with carrots too

2013-12-13 06:03:24

Vlada, St. Petersburg

I was in Germany on a gastronomic tour, my husband and children are very fond of such trips, the cuisines of the whole world, it is so exciting and interesting. So, in Germany and Austria, by the way, they also love stewed cabbage. They also have many recipes for cooking this dish, and everything - everything that we tried, and there were about 4 different ones, were very tasty! We ate stewed cabbage in ordinary street cafes, and in expensive restaurants, and even at the hotel where we stayed, they served stewed cabbage, but it always went not as a main course, but as an addition to fried sausages, sausages ... I really I miss Germany, and specifically this trip, the places where we were. So I climbed into the Internet to look for recipes for stewed cabbage in order to at least remember how it was. Thanks for the recipes.

2013-12-11 22:06:14

Nina, Rostov

It's strange: as a child, I could not stand stewed cabbage, I never ate it, I remember how I threw it away in secret from my mother. And now I just love her. I can't imagine my life without this dish. It is good for fasting people and is an excellent vegetarian dish.

Hello everyone on my blog! Today I am writing for you recipes for the most everyday dish familiar to everyone - stewed cabbage. Despite its apparent simplicity, this side dish has several cooking options. And today I will write as many as 10 ways to deliciously put out a white-headed beauty.

If you are visiting me for the first time, be sure to check out other cabbage recipes. I recommend it and!

To stew vegetables, you need a fairly roomy dish - a cauldron, a pan with a thick bottom or a frying pan with high walls. You can also add a variety of spices, who likes what. AT classic version these are bay leaf, peppercorns, cloves. Cumin, a mixture of peppers, paprika and other herbs will also sound good. In general, in each recipe I wrote lists of ingredients, but you can adjust them for yourself.

Want to make a delicious and easy side dish? I propose to cook stewed cabbage according to classic recipe, without any additives in the form of meat and sausage. From the dishes you need a frying pan and a saucepan. And the dish will turn out the same as in the dining room - tasty and cheap.

Ingredients:

• white cabbage - 1.2 kg
• water - 1 tbsp.
• onions - 1-2 pcs.
• carrots - 1-2 pcs.
• butter and vegetable oil for frying
• tomato paste - 2 tbsp
• wheat flour - 1 tbsp
• sugar - 1.5 tbsp
• salt - to taste
• vinegar 9% - 1 tbsp.
• black peppercorns - 15 pcs.
• allspice peas - 3 pcs.
• cloves - 5 pcs.
• all-purpose seasoning - to taste

Cooking:

1. Wash the cabbage, remove the top leaves and chop. The cutting method can be any - thin and long straws, short wide straws, squares.

The stewing time will depend on the size of the pieces - the thinner you chop, the faster it will cook. But you should not grind too much, because in finished form it will not be very presentable.

2. Melt the butter in a frying pan - 30 grams. Pour in the cabbage and fry over high heat, stirring constantly so as not to burn. You do not need to fry for a long time, it is enough to wait for the moment when a specific smell appears. Look, do not turn the white cabbage into coals, it should remain light.

3.Pour the pieces into the pan. You already want to eat them, they beckon with a pleasant creamy aroma.

4. Pour a little vegetable oil into the pan - no more than a couple of spoons - and heat it up. Put the tomato paste and fry it for 2-3 minutes. This is necessary to remove the "raw" smell.

5. Add a glass of water, paste and vinegar to the cabbage. Stir and simmer until half cooked. Stir occasionally and make sure there is always liquid in the pan covering the bottom. Add water if necessary. Cooking time can vary from 15 to 40 minutes. This will depend on the variety of white cabbage and the size of the cut. Taste - the vegetable should be crunchy and not too soft.

6. In the meantime, fry the finely chopped onion in a pan until golden. Pour carrots to it - grated or cut into thin quarter circles. Fry for a couple more minutes and pour the dressing into the cabbage.

7. Also add all the spices to taste - seasoning (preferably natural) universal, cloves and peppercorns. Spices can be anything, but they should be to give the side dish a bright flavor.

It will be insipid without spices (for example, you can take coriander, a mixture of peppers, hot peppers for lovers of hot dishes, Italian herbs).

8. If there is little moisture, add water, mix and continue to simmer until fully cooked. Decide now and try it yourself. You can cook until very soft so that the cabbage just melts in your mouth. And you can leave a little crunchiness. Everything is done according to preference.

9. Pour flour into a dry frying pan and dry a little until it becomes the color of baked milk. 5 minutes before the dish is ready, pour it with flour, salt and sugar. Stir, wait until everything dissolves and try. If necessary, balance the taste by adding the desired ingredient.

10. Serve hot. This dish will be a great addition to the main dish. Try it this way, it's really delicious!

The most delicious recipe for cooking cabbage stewed with meat

If you stew cabbage with meat, you get a dish called bigos. The main ingredient can be either fermented or fresh. This recipe calls for fresh white vegetable. But you can take any meat - pork, beef, veal. It will be delicious either way.

Ingredients:

• pork (any meat) - 300 gr.
• cabbage - 1 kg
• onion - 1 pc.
• carrots - 1 pc.
• fresh tomatoes- 4 things.
• salt, pepper - to taste
• vegetable oil for frying

Cooking method:

1. Rinse the meat well, remove excess films if any. Cut this product into cubes.

2. Heat the vegetable oil in a frying pan (you don’t need much, it will still release its fat into the meat) and fry the pork pieces until golden brown. Stir occasionally. This will take about 15 minutes.

You don’t need to salt the meat right away, otherwise it will release the juice and end up dry.

3. Peel the onion and cut into half rings. Add to the browned meat, stir and cook with the lid open for about 5-8 more minutes.

4. Cut carrots into thin strips. To do this, first cut the vegetable into circles, doing it obliquely. And then, folding the resulting pieces on top of each other, cut them into strips. Put the carrots in the pan and simmer everything together for another 5-8 minutes.

5. Cut the tomatoes into cubes and send to the already pleasantly smelling roast. Pepper and stir. Continue to simmer the dish for another 5 minutes.

6. Chop the cabbage in your favorite way (preferably medium straws), salt well and mix in a bowl. Add to meat and other vegetables in skillet. Stir, cover and simmer over medium heat for about 40-60 minutes. Pork should be fully cooked by this point.

7. Stir the bigos occasionally so that everything cooks evenly. The volume of cabbage will greatly decrease, it will give juice. If there is not enough juice, add a little water, which should cover the bottom. At the end, try your dish. If it seems too sour, you can add a little sugar. Also add spices and herbs to taste.

During fasting, meat can be replaced with separately boiled beans. Can you buy to save time? cooked beans in own juice. It will also turn out hearty and tasty.

8. That's all, serve hot, sprinkled with fresh herbs.

Video on how to make stewed cabbage with potatoes

As you know, potatoes are not translated in our country. This is one of the most popular vegetables. And it can not only be boiled, fried or baked. And you can put it out! Yes, not just like that, but together with your favorite cabbage, yes, in tomato sauce. To give this side dish a special flavor, use Provencal herbs or other spices to taste.

How to stew a white cabbage with potatoes deliciously, look in the video - there will be a golden crust, a rich color and an appetizing smell (although, unfortunately, you won’t feel the latter through the monitor). For your convenience, I will write how much you need.

Ingredients:

• potatoes - 4-5 pcs.
• onions - 1-2 pcs.
• white cabbage - 1/4 fork
• tomato paste 30% - 70 ml
• water - 150 ml
• salt - 0.5 tbsp.
• Provence herbs - to taste

How to cook fresh stewed cabbage with chicken

The chicken cooks quickly, it is soft and tender, it has little fat. And it costs less than beef or pork. Therefore, it can often be found on our tables. And the cabbage that we are preparing today can be stewed with this bird. Any part of the chicken can be: diet breast or thigh fillet, more fatty, but also tastier.

Ingredients:

• cabbage - 1.5 kg
• chicken - 500 gr.
• tomato paste - 3 tbsp
• onion - 2 pcs.
• carrots - 1 pc.
• vegetable oil refined for frying
• water - 100 ml
• salt - to taste
• oregano, ground black pepper, ground coriander
• butter - 20 gr. (optional)

Cooking:

1. It is convenient to cook in a cauldron or in a pan with high sides. If there is no such utensil in the kitchen, then fry the food first in your frying pan, and then stew them in the pan. Pour vegetable oil into the bottom of the cauldron, heat it. Wash the chicken, pat dry with paper towels and cut into portions. Pour into boiling oil.

2. Fry the meat over high heat, stirring until golden brown. The photo shows how far it should be prepared. This will release more juice from the chicken.

As you know, most modern chickens prick saline solution to make them weigh more. At heat treatment, from which this liquid is released. It can be drained if desired.

3. When the pieces are browned, add to them the onion, cut into half rings, and the carrot, grated on coarse grater.

4. Stir and fry also over high heat, until the onion becomes transparent and the carrots soften. Only now can you salt the dish and add the spices you want. I like to put coriander, oregano and, according to the classics, black pepper in this food composition. But you can add what is available and what you like. Fry for a couple more minutes to release the seasonings in the oil.

5. Dissolve tomato paste in water and pour into a cauldron, mix. Reduce heat to medium.

6. Chop the cabbage into medium straws and put in a deep bowl. Season lightly and mix with your hands. At the same time, you need to crush it so that the juice begins to stand out. Actions similar to those we do with .

7. Put the white cabbage in a saucepan, cover with a lid. You don’t need to stir yet, just let it sweat, release the juice. It will noticeably decrease in volume. Simmer the dish covered for 10 minutes.

8.Now it's time to mix everything together. Cover the lid again and simmer until done. Do not forget to look periodically into the pan, stir. Make sure that the water does not completely boil away, there should always be liquid at the bottom. If it's not there, add it.

9. To make the dish tasty, you need to try it and not overdo it. Cook until the state of cabbage that you like. Young vegetables in general will become soft very quickly, late varieties will languish longer.

10. As soon as the taste completely satisfies you, turn off the stove. For example, I do not like too soft vegetables. I prefer them to be crunchy, so don't simmer cabbage for more than 25 minutes. I know people who want everything to be soft. Then you need to languish for an hour. Choose your option and delight your loved ones with a delicious (or lunch).

5 minutes before cooking, you can add a piece of butter to the dish. When serving, sprinkle with fresh herbs.

Recipe for stewed cabbage in a slow cooker (cooking with beef)

How to stew cabbage with pork, I wrote above. Now I want to offer a recipe with beef. And we will cook in a slow cooker. This is convenient if you do not want to stand near the stove, stirring and making sure that nothing burns. It is also convenient if you need to go somewhere, take a walk with the child. Come and dinner is ready!

Ingredients:

• beef - 0.5 kg
• cabbage - 0.8 kg
• onion - 1 pc. large
• carrots - 1 pc. large
• tomato paste - 3 tbsp
• hot water - 1 tbsp.
• vegetable oil - 3 tbsp.
• salt, spices, sugar - to taste

Cooking:

1. Let's start with the bow. It needs to be peeled and cut into cubes. Pour into the multicooker bowl vegetable oil, pour the onion and set the "Frying" mode. Cook the onion until translucent with the lid open (it will take about 3 minutes).

2. Grate the carrots on a coarse grater and send to the onion. Stir and fry for another 5 minutes.

3. Wash the meat very well and cut into small cubes. Send to the slow cooker with vegetables and mix. Fry everything together for another 10-15 minutes, but already under a closed lid.

4. In the meantime, chop the cabbage into small pieces.

5. Add tomato paste to beef and salt, mix. Now it's time to lay the cabbage. Put it in portions and mix everything. Pour a glass at the end hot water.

At this stage, you can add any spices. Cumin, coriander goes well with cabbage. Or you can just take a complex seasoning or “tasty” salt. I also add some sugar along with salt to compensate for the acidity of the tomato.

6. Close the lid and set the "Extinguishing" mode for 1.5 hours. Usually in this mode, everything is cooked for a long time, at a low temperature, it languishes. If you want to speed up the process, you can cook in the "Baking" mode. But in this case, it will be necessary to pour in not one glass of water, but three and a half, because it will actively evaporate. Time for "Baking" will be enough for 1 hour.

If you cook in an accelerated version, you will definitely need to mix the dish a couple of times. In the "Extinguishing" mode, this can not be done.

7. After the signal of the kitchen assistant, you can serve ready-made cabbage to the table. It tastes great with mashed potatoes or pasta. Eat yourself and treat your loved ones!

Classic stewed cabbage with sausages in a pan

Probably everyone has tried such a classic combination as stewed cabbage with sausages. This option is easier to prepare than with meat. But how tasty it is!

Just choose high-quality sausages made according to GOST. They do not contain unnecessary additives in the form of flavor enhancers, starch and other things. But, sadly, absolutely everyone has sodium nitrite - a dye that makes meat pink. But now is not about that. Let's start cooking.

Ingredients:

• white cabbage - 700 gr.
• sausages - 300 gr.
• onion - 100 gr.
• tomato paste - 2 tbsp
• water - 100 ml
• salt, pepper, bay leaf - to taste
• vegetable oil for frying

Cooking method:

1. Cut the onion into small cubes. Pour sunflower oil (refined) into the pan, heat it. Fry the onion until translucent, but do not overdo it, it should not turn golden.

2. Finely chop the cabbage and send to the onion. Pour 100 grams of water and stir. Cover and cook for about 15 minutes.

When stewing, there should always be liquid at the bottom of the dish. But it should not be too much, because it will be already cooking.

3. Next, add salt, ground black pepper and bay leaf. Also add tomato paste. Stir and simmer until done. To determine this moment, you need to try the cabbage. Perhaps after a couple of minutes it will be possible to turn off the heating.

4. Cut sausages into circles, preferably not very thin, about half a centimeter. In another pan, heat a little vegetable oil, add sausages and fry over high heat until golden brown, stirring occasionally.

5. Add sausages to the prepared cabbage, remove the bay leaf and mix. Turn off the stove and let the dish brew for 5 minutes under the lid. That's all, you can put this on plates simple food but very tasty. It goes great with mashed potatoes.

Cabbage with mushrooms stewed in a saucepan: a step by step recipe

If you put mushrooms instead of meat or sausages, you get a good lean side dish. It can be cooked in a heavy-bottomed pot or a large frying pan, as you wish. The ratio of products can be taken any, to taste. If you like mushrooms, put more of them.

For example, I really like it when there is a lot of tomato paste in stewed cabbage, it turns out a very rich taste. True, then you have to compensate for the acid with sugar, otherwise it will be too sour.

Ingredients:

• white cabbage - 1 kg
• mushrooms (champignons) - 400 gr.
• carrots - 2 pcs.
• onion - 1 pc.
• tomato paste - 3 tbsp
• sugar - 1 tbsp.
• basil, a mixture of peppers, Svan salt - to taste
• sunflower oil for frying

Cooking:

1. Cut the onion into cubes, grate the carrots. Pour vegetable oil into the bottom of the pan, heat it up. First, fry the onion quickly, not for long, about 1-2 minutes. Next, add carrots and also fry it for a couple of minutes. Stir the vegetables all the time so they don't burn.

2. Wash the mushrooms, you can clean the mushrooms by removing the skin from the cap. Cut into large pieces, because they will shrink significantly during the cooking process.

3. Chop the cabbage thinly enough. Put mushrooms and white cabbage in a saucepan, mix. Add spices to taste: basil, a mixture of peppers, Svan salt, sugar. Stir again, cover and simmer for 10 minutes over low heat.

4. It's time to lay down the tomato paste. Also pour half a glass of water and mix everything thoroughly. Simmer covered until desired doneness.

5. Serve immediately. Mushrooms go very well with cabbage. And, if you like this symbiosis, prepare for the winter with these ingredients.

How to deliciously stew cabbage with minced meat - a recipe from a cookbook

In one of my articles, I already wrote several recipes on the topic:. And there you will find very tasty and unusual ways of cooking, which you may have never heard of. Now I will write a very simple use case for this product, maybe even a banal one. I found this recipe in an old cookbook. And now I'm sharing with you.

Ingredients:

• white cabbage - 900 gr.
• minced pork and beef - 900 gr.
• onion - 1 pc.
• carrots - 1 pc.
• bell pepper - 1-2 pcs.
• salt - 1 tsp
• sugar - 1.5 tbsp.
• tomato paste - 70 gr.
• water - 1 tbsp.
• a mixture of peppers and red hot peppers - to taste
• sunflower oil for frying - 4 tbsp.

Ingredients:

1. First you need to bring the vegetables into the desired form: wash, peel. Cut the onion into half rings, carrots and peppers into thin strips, chop the cabbage.

2. Pour vegetable oil into a frying pan (it is better to take refined oil for this purpose) and heat it up. First, sauté the onion until translucent. Next, add the carrots and cook until light golden. Pepper is next. Fry everything together for about 5 more minutes, stirring occasionally.

3.Put the vegetable sauté on a sieve so that the oil is glassed into a bowl. Pour this oil back into the pan and let the vegetables remain in the sieve.

4. Now you need to fry the minced meat. Put it in a preheated pan and fry for about 10 minutes, breaking up the lumps.

5. Add cabbage to the meat, level and cover. Reduce the fire. At first there will be a large volume, but after a few minutes the white cabbage will be extinguished, let the juice go and decrease. When this happens, stir the contents of the container. Simmer for about half an hour, during which time stir a couple of times.

6. In a separate bowl, prepare the dressing. Mix tomato paste, water, salt, sugar and pepper until smooth.

7. After half an hour of cooking the cabbage, add the roast to it, which has been on the sieve all this time, and tomato sauce. Mix everything well, taste for salt and acid. Simmer for 2 more minutes to combine all the flavors.

8. Now you can put it on a plate and eat it hearty meal. I think all family members will like it.

Braised cabbage with pork without tomato paste

As you can see, all recipes for stewed cabbage involve the use of tomato paste or fresh tomatoes. They give both color and taste. But there is another cooking option - with sour cream. It will be very unusual. will appear creamy taste. You only need to try it to understand if you are a fan of this dish.

As meat, you can take pork, beef, chicken or just minced meat. Here already use what is in the refrigerator.

Ingredients:

• pork - 300-400 gr.
• cabbage - 1-1.5 kg
• onion - 1 pc. large
• sour cream - 200 gr. (can be replaced with natural yogurt)
• salt, pepper, sweet paprika - to taste
• vegetable oil for frying

Cooking:

1. Rinse the meat, cut into small pieces. The smaller the cut, the faster it will cook. To make it easier to do this, you can first slightly freeze the pork.

2. Pour sunflower oil into a cauldron or deep frying pan, heat it well to bubbles. Put the meat and fry for about 20 minutes. During this time, juice should appear. No need to fry until crispy.

3. Cut the onion into small cubes, and finely chop the cabbage. Put the onion into the meat, mix and cook until the liquid evaporates.

4. Now put the cabbage, cover, reduce heat and simmer for 5 minutes. Then open the lid, salt on top, but do not stir. Simmer again for 10 minutes. There is no need to add water, everything will be stewed in its own juice.

5. By this time, the volume of food in the cauldron will decrease and it will be possible to mix everything. Immediately add sour cream and stir again. If at first little salt was sprinkled, then you can add salt now. Simmer covered until tender (about half an hour). Naturally, do not forget to look into the container, make sure that it does not burn, mix, try.

6. At the end of cooking, season the dish with paprika and black pepper. Turn off the heat and let it brew for another 10-15 minutes.

7. If everything is done correctly, the meat will be soft, melt in your mouth. The cabbage will be tender and with a pleasant aroma. I think you should definitely try this unusual way cooking this traditional dish.

Braised sauerkraut: a recipe from the USSR

You can not only eat fresh, but it can also be extinguished. It will turn out an excellent side dish that will suit any meat and fish dish. And this appetizer can be used as a filling for pies. In the Soviet Union, similar dishes were often prepared, they were cheap and affordable.

No need to use any unusual spices, everything is classic: pepper and parsley. Also, tomato paste will not be needed, just a minimum.

Ingredients:

• sauerkraut - 400 gr.
• onion - 100 gr.
• water - 200-400 gr.
• vegetable oil - 50 gr.
• sugar - 1.5 tsp
• peppercorns - 7-10 pcs.
• bay leaf - 1 pc.

Cooking:

1. Place sauerkraut in a colander and rinse under cold running water. Let the water drain by placing a sieve over a bowl.

2. Cut the onion into small cubes.

3. In a frying pan, heat half of the vegetable oil and add the squeezed cabbage to it. Immediately pour some water, 200 ml will be enough to start. Add black peppercorns and bay leaf. Also add sugar. Mix everything well. After boiling, reduce the heat to a minimum, cover and simmer for 40-50 minutes until tender.

4. In the process, check that there is always water in the pan, stir. After 40 minutes, try for readiness. Everyone chooses for himself the degree of softness and crunchiness.

5. While the stewing is taking place, you need to fry the onion. Do this in another pan. First, as usual, heat the oil, then put the onion. Fry over high heat until light golden brown, stirring constantly.

6. 10 minutes before the cabbage is ready, add the fried onion to it. Extinguish, be sure to test for acid (you can compensate for it with sugar).

7.That's all! It's very simple and easy. Also all ingredients are available. It is very tasty to serve such an appetizer along with sausages, potatoes, cutlets. I wish you all bon appetit!

Here is a selection of recipes for how to stew cabbage. You have seen that this is very easy to do. Write in the comments how you cook this dish, what you combine it with. Or maybe you have some secrets extraordinary taste, share them with other readers. I'm waiting for everyone on the pages of my blog, there are a lot of delicious things here!

In contact with

From such a seemingly simple and inexpensive vegetable, you can cook truly royal dishes. Braised cabbage- one of them. Varying spices and additional ingredients, sometimes get real culinary masterpieces- tasty, nutritious, fragrant.

You can stew cabbage modestly on water, with a little oil, or you can put meat, mushrooms, raisins, prunes, tomato paste, beans and other vegetables. Either way, it will be delicious. Try and choose your favorite recipe.

The benefits of stewed cabbage

When eating only 200 g of stewed cabbage, the body receives daily allowance vitamin C. Stewed cabbage contains vitamins (B, E, A, K, P, U, PP), mineral elements (calcium, sulfur, sodium, phosphorus, potassium), fats, fiber, lipase, lactose, phytoncides and pectins . Stewed cabbage contains vitamin B2, which improves the condition of the mucous membranes and skin, and normalizes metabolism.

Stewed cabbage - food preparation

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

If the cabbage is sauerkraut, it is sorted out, large pieces finely chopped. If it is strongly acidic, you can wash it in water. But along with the water from the cabbage will leave a large number of vitamin C. Therefore, it is still better to take cabbage of optimal acidity so that it does not have to be soaked and washed. A teaspoon of granulated sugar added to the pot where the dish is being prepared will help balance the acid level.

Braised cabbage - the best recipes

Recipe 1: Braised Cabbage (Classic)

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 to 1-1.5 kg. Even if it seems that there is too much chopped cabbage, during the stew it will release the juice and settle, i.e. will decrease in volume. It is better to take cabbage of late varieties, i.e. autumn harvest. In addition to salt and pepper, you can put to taste dried dill, parsley and bay leaf. Some people like more fresh cabbage, then it should be stewed without adding tomato paste.

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

Cooking method

Chop cabbage into medium-sized strips, onion - into half rings. In a cauldron with hot oil, fry the onion, then the tomato paste and add the cabbage. Fry it a little, mixing with tomato and onion, add one and a half cups of hot water. When the mass boils, reduce the heat and simmer the cabbage until soft. This will take 30-40 minutes. Ten minutes before the end of the stew, pepper and salt the cabbage.

Recipe 2: Braised Cabbage with Sausage

Meat is not always at hand, but a piece of boiled sausage or a couple of sausages in the refrigerator will be found. They can be paired with cabbage for a quick and inexpensive but tasty and satisfying dinner.

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

Cooking method

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

Cut sausage or sausages randomly, 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. Put all the spices and salt, mix and simmer everything together for another five to seven minutes.

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

Pour oil into a frying pan or cast-iron cauldron, pour grated carrots and cabbage chopped into small strips. Cover with a lid 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 fire, pour in half a glass of boiling water, chopped sausages, salt and simmer for ten minutes. Sprinkle the finished cabbage with fresh herbs - dill, parsley, etc.

Recipe 3: Braised Cabbage with Chicken

The dish is prepared quickly enough, so it is quite possible to have time to cook it for the arrival of the husband from work. Cabbage comes out very juicy and tender, and even in combination with chicken meat turns out perfect. This recipe does not include onion, but for those who cannot imagine cooking meat and cabbage without an onion, they can, of course, add it. In this case, it is pre-fried before adding the meat. If you want to put whole pieces chicken, before adding cabbage, they must be brought to half-cookedness - fry well or stew.

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

Cooking method

meat cut 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, a 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, mix and fry under the lid for 20 minutes. If the cabbage burns, you can add a little water from the kettle. Pepper, salt, add tomato paste and mix. Leave to simmer for another 20 minutes so that the cabbage becomes very soft. Goes well with this cabbage. mashed potatoes Or just boiled potatoes.

Recipe 4: Braised cabbage with prunes

Delicious smoky stewed cabbage. Prunes add a piquant taste to the dish. If it is dry, it should be steamed for 10 minutes, i.e. pour boiling water. 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 - 1-1.5kg, 200-300g chicken breast or fillet, one carrot, onion, 150g smoked pitted prunes (incomplete glass), tomato paste 2-3 tablespoons, salt and pepper to taste, a couple of leaves of parsley and vegetable oil.

Cooking method

Cut the meat into cubes and fry it. Then add alternately, gradually frying, onion in half rings, grated carrots, cabbage cut into small strips. Pour about a glass of boiling water and simmer for 15 minutes at medium heat. Open the lid and add the 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: Braised Sauerkraut

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

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

Cooking method

Finely chop the onion and lightly fry, add the grated carrots and sweat them together a little. Then put sauerkraut and pour water - approximately at the level of the cabbage layer. Leave to simmer until done.

After about half an hour, add cumin and continue to simmer until soft. Especially delicious cabbage It turns out, cooked on pork fat.

Recipe 6: Stewed Cabbage with Mushrooms

Cabbage with mushrooms has an amazing taste. It is cooked in the oven, but before that, the vegetables are fried on the stove in a pan. The quenching process takes from 40 minutes to one hour. The time depends on the firmness of the cabbage and the temperature in the oven. At the exit, the cabbage acquires 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 kilogram of any fresh mushrooms, tomato paste - 100 g, salt and spices to taste.

Cooking method:

Cut the head of 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 the cabbage is unlikely to fit. Therefore, you need to fry in batches and transfer to a cauldron. Fry until it softens and reduces in volume. It is not necessary to pour a lot of oil, so that the cabbage is only slightly moistened with it.

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

Mushrooms randomly cut and put in an almost dry frying pan. As soon as they start up the juice, it must be drained into a cauldron, and add oil to the pan to the mushrooms and fry. Transfer them to the 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 lid open until done.

Periodically, you should look into the cauldron and be interested in the condition of the cabbage. If the water boils away, you can add it little by little. 15 minutes before the end of the stew, add a few bay leaves and salt.

Recipe 7: Braised Cabbage with Bacon

We cut the bacon and sausages into cubes, pour oil into the pan and first fry the bacon until lightly browned and then add the sausages. Pour water into the pan, put the cloves there and put on a slow fire.

Then we put the chopped cabbage into the heated water, add the fire, wait for it to boil, reduce the heat and cover the pan with a lid. Stir every 5 minutes. After 15-20 minutes, add brown-fried bacon with sausages, tomato paste, lavrushka and salt to the saucepan with cabbage. Mix everything well and leave to "ripen" for another 20 minutes.

You can diversify the taste of stewed cabbage by adding chicken, sausages, pork or beef meat, as well as vegetables: beans, peas, potatoes, raisins, tomatoes, zucchini or mushrooms.

Mandatory ingredients for cooking stewed cabbage are finely chopped cabbage, onions, carrots, vegetable oil in a small amount, spices.

The taste of stewed cabbage depends largely on the herbs and spices you use. A teaspoon of sugar, tomato paste or milk will improve the taste of cabbage - this is not for everybody.

Thickness and peculiar taste of stewed cabbage will give a tablespoon of ordinary wheat flour. It must be dried in a dry frying pan to a creamy color and added 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 love cabbage but can't stand its peculiar smell when cooked, put a slice of stale bread in the pan. At the end of cooking, remove the softened bread with a slotted spoon.

Stewed white cabbage is a hearty, tasty and fragrant 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 small things. For example, the taste of stewed cabbage depends entirely on cutting vegetables. In particular, the most delicious cabbage will turn out when 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, neither too small nor too large.

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

1. We rub the carrots on a coarse grater.
2. We cut the cabbage into slices about 2.5-3 cm thick. Pass them through the shredder of a food processor or cut across the layers by hand.
3. Cut the onion in half, and then thin half rings.
4. Heat vegetable oil in a frying pan. Lightly fry carrots over medium heat, after a couple of minutes add onions, after another couple of minutes - cabbage. Salt to taste and mix. Reduce the fire to minimum.
5. Next, 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. We stir occasionally. It is very important not to let the cabbage fry, it should not be fried, but stewed.
6. 5 minutes before the end of the stew, add the seasoning, mix the cabbage, cover 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 a head of medium size,
• 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 in a multicooker bowl. Shred the cabbage and put it on the meat.
Cut the tomatoes into small pieces and put in a slow cooker.
Finely chop the onion, grate the carrots and send everything to the slow cooker.
Add salt, pepper, water.

We turn on the multicooker to the “quenching” mode for 1.5 hours, after about an hour from the start of cooking, open the lid and vegetable stew mix with meat. After the signal, turn off the multicooker and sprinkle the dish with dill.

Pour into a bowl and serve.

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

Cut the meat into small pieces. Turn on the multicooker for the “Baking” program, add a couple of tablespoons of vegetable oil and lay out the meat. Lightly fry it with the lid open. Time to set depending on the amount of meat, 20-30 minutes will be enough.

Meanwhile, chop fresh cabbage and vegetables.

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

Mix everything and after the signal, transfer to cook further on the “extinguishing” mode for 1 hour 30 minutes. Ready!

2.3. Svetlana Kislovskaya's recipe

Meat cut into pieces. Shred fresh white cabbage. Chop the onion. Grate carrots.

Turn the multicooker on 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 multicooker lid, but stir-fry the meat several times for 20 minutes.

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

The “baking” program works just like that, and we load fresh cabbage and carrots with meat. Mix vegetables and meat, add salt, spices and water. Close the lid and leave for another 20 minutes. You can stir several times during cooking.

Almost at the very end of cooking, add a tablespoon of tomato paste for color and mix.

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 piece,
• 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 carrots. We will stew white cabbage, cooking time - 40 minutes. If you stew young cabbage, the cooking time will be reduced by about 10 minutes, as young cabbage cooks faster. We give basic recipe stewed fresh cabbage, if you wish, you can add chopped sausage, sausages or pieces of chicken fillet to the cabbage.

• white cabbage - a small head;
• 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 cabbage beautifully and thinly. Shredded cabbage is slightly wrinkled with our hands so that it becomes softer and let the juice flow.


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


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


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, cabbage with 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 with the pasta directly into the pan with the cabbage.


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

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

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

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

2. Fry the meat in sunflower oil.

3. Peel the onion, cut into large cubes, carrots also need to be peeled, washed, grated on the largest grater.

4. Add vegetables to meat. Let's pass for a few minutes.

5. Shred the cabbage. Preferably not too small, but not too big.

6. Pour the meat with vegetables into the pan, 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. We extinguish again. And then add the last batch. If all the cabbage is mixed with meat at once and put out to stew, then it will “fall” all to the bottom and decrease in volume up to several times.

8. Stew for about 40 minutes. Don't forget to stir it up. If necessary, add a little water and sunflower oil. Salt, pepper, etc. When it is almost ready, you need to add a spoon or two of tomato paste, mix, try. If it is slightly bitter, then you can add a spoonful of sugar. Simmer cabbage until done.

Serve the dish hot.

Recipe 6: how to deliciously stew sauerkraut in German

Braised sauerkraut is a traditional side dish 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 will have 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 be no worse, I assure you.

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

• Sauerkraut - 1 kg
• Onion - 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 cabbage like this, thinly chopped. If you try it on the market, then choose more sour, after quenching the acid will go away. If your cabbage is cut larger, then before stewing it must be chopped with a knife.

Onion cut into thin half rings.

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

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

After an hour, add cumin (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 - put out another 15-20 minutes. If desired, you can still pepper.

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

Recipe 7: how to deliciously stew cabbage with zucchini

• Carrot - 1 pc.
• Onion - 1 pc.
• Cabbage - 300 g.
• Zucchini - 400 g.
• Sour cream - 100 ml.
• Tomato juice - 200 ml.
• Sugar - 1 tbsp. spoon (no slide).
• Salt - 3 pinches.
• Black ground 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. We fry on 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 cooked. And that's it!

Recipe 8: how to deliciously stew cabbage with minced meat

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

Braised cabbage is one of the most popular dishes Russian cuisine. Stew fresh or sauerkraut 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 bored and is very useful for our body. She normalizes the work digestive system, removes toxins and lowers cholesterol levels. How to stew cabbage in order to preserve all the vitamins and nutrients?

Braised white cabbage

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

Now chop the onion, chop the carrots on a grater or chop them finely. Heat a small amount of vegetable oil in a frying pan, put onions first, then carrots and sauté the 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 slightly sweetened tomato paste. Stew young cabbage for up to 15 minutes, and winter cabbage for up to 40 minutes, until it becomes soft. Serve it with herbs, sour cream or mayonnaise, cold or hot.

How to stew red cabbage

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

After an hour, 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 regular vinegar replace with apple or rice. And one more secret - many housewives put salt not immediately, but 10 minutes before the cabbage is ready. If you want to make the dish tastier, add browned in butter at the end of the stew. wheat flour at the rate of 1 tbsp. l. flour per 1 kg of cabbage.

Braised sauerkraut

If you are not doing homemade preparations, then choose the right sauerkraut for stewing. It should be crispy, white-golden in color with a pinkish tint. Slimy and slightly viscous 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.

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

Before stewing, sauté half-ringed onion in oil, then mix it with cabbage and add a little water, season with salt and black pepper.

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

Braised cauliflower

Cauliflower has 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, salt, add tomato paste and water, then simmer for 15-20 minutes.

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

Braised Brussels sprouts

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

For extinguishing Brussels sprouts good because it has a very pleasant taste and subtle aroma. True, there is little secret- it must first be boiled for 5 minutes, adding a lemon slice 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.

Braised broccoli

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

Rinse the broccoli, disassemble it into florets, remove the coarse parts and put in a pan with well-heated oil. If the oil is not hot enough, the cabbage will turn soft and brown. Stew broccoli for 20 minutes, seasoning it with salt and any spices.

In full screen

When cutting cabbage before stewing, do not use the leaves adjacent to the stalk, as nitrates and radionuclides accumulate in them. If you are going to fry the cabbage before stewing, make sure that it is dry, otherwise the oil will splatter a lot 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 tender.

For piquancy before frying, you can throw a red pod into the oil. hot pepper and lightly fry, then remove it and simmer the cabbage in fragrant oil. Or you can not clean it, just chop the pepper beforehand - it all depends on whether you like spicy dishes. You can use garlic instead 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 the multicooker, first use the "Frying" mode for sautéing vegetables, and then the "Stewing" 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.

Ready cabbage can be sprinkled with grated cheese and put in the oven until the cheese is melted and browned.

Now you will be surprised how simple and easy it is to put out cabbage and feed a large family with a tasty, 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:

1. Wash cabbage and onion.
2. Finely chop the cabbage.
3. Put the cabbage in a bowl, pour a glass of water and put on a slow fire.
4. Pour into the cabbage 1 tbsp. l. vegetable oil.
5. After 20 minutes, chop the onion into small cubes.
6. Fry the onion in 1 tbsp. l. vegetable oil.
7. At the end of frying, add tomato paste, sugar and one bay leaf to the onion.
8. Mix onion roast with cabbage.
9. Salt, pepper, add vinegar.
10. After 10 minutes, fry the flour in 1 tbsp. l. oils.
11. Add flour to cabbage and stir.
12. The total time for stewing cabbage is 40 minutes.
13. Remove bay leaf before serving.

Serve mashed potatoes, rice, buckwheat or pasta with cabbage, complement the dish with a cutlet or goulash. Is it really tasty?

Braised 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 onion in 1 tbsp. l. sesame oil until the onion is soft, about 3 minutes. Now add 2 tsp to it. minced fresh ginger and 1 clove finely chopped garlic. Fry for 30 more seconds.

Boil 450 g of Brussels sprouts in boiling water for 5 minutes, cut them in half and put them in a pan with onions and ginger. Pour vegetables over ⅓ cup chicken broth and simmer for another 5 minutes.

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

Braised Cauliflower with Tomatoes and Bell Peppers

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

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

Pour boiling water over 5 tomatoes, remove the skin from them, cut into cubes and lay out to the vegetables. Salt and pepper the dish, add chopped basil and oregano, a bunch of finely chopped parsley and 300 g of cauliflower disassembled into inflorescences. 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 fruits is, so orange sauce would be the perfect accompaniment to this dish.

First prepare the sauce. Remove the zest from 1 orange and cut it into small thin strips. Squeeze out the juice from the orange. Heat 1 tbsp in a frying pan or saucepan. l. olive oil, throw in it orange peel and a third of a glass walnuts. Fry the ingredients for 2 minutes.

Serve kale with fried bacon and chili peppers.

Try all kinds 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 cook!