When you read all my recipes, you will understand that stewed cabbage is a universal dish to which you can add any ingredients. I hope that the ideas presented in this article will encourage you to experiment in the kitchen!

But first, some tips for those who want to cook stewed cabbage for the first time.

• The top leaves (3 - 4 pieces) must be removed, especially if there is any damage on them. There is no need to wash the head of cabbage.
• Cut the cabbage into 4 parts. Cut out the stalks. Finely chop with a sharp knife or grate 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 all the vitamins out of it.
• It’s better to add too much sugar to the sauerkraut for your taste.
• Cut large slices of cabbage.
• If you add 1 - 2 tablespoons of flour, the cabbage will acquire thickness and a unique taste. Fry the flour until golden brown in a frying pan without oil. Stir constantly. Add to cabbage 5 minutes before cooking.
• To give fresh cabbage a more sour taste, you can add a tablespoon of 6% vinegar 15 minutes before cooking. It’s better to dilute 9% with water a little.
• Young cabbage is stewed on average 10 minutes less than old cabbage.
• The unpleasant odor that cabbage gives off when stewing can be neutralized in several ways:

– place 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 several washed walnuts directly in the shell into the frying pan;

– cover the frying pan with a cloth soaked in vinegar, and then with a lid.

Content:

The easiest recipe for stewed cabbage

Chop the required amount. Sprinkle lightly with salt and rub with your hands to release the juice from the cabbage. To the frying panpour some vegetable oil. Place the cabbage there, cover with a lid and turn the heat to low.

Stir occasionally to prevent the cabbage from burning.

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

I like there to be more tomatoes. Usually, I put cabbage in a frying panI take 2 tablespoons of concentrated. Add a glass or two of warm water to the pasta (this will help it disperse better), salt, sugar and pepperto taste. The tomato should be sweet and sour.

If you stew sauerkraut, make the tomato sweeter.

Pour the mixture into the frying pan until the liquid almost covers the cabbage. Don't be afraid if you think there is too much liquid.Most of it will evaporate during simmering. In extreme cases, it can be drained later.

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

Another simple recipe for stewed cabbage with onions

Ingredients:

• head of cabbage;
• onion 1 – 3 heads (depending on the size of the head of cabbage and 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.

Add one to two tablespoons of tomato paste and lightly fry along with the onion. Season the pasta with salt, sugar and pepper.

Add cabbage and mix well. Cover with a lid and reduce heat to low.

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

Simmer until done under the lid, 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) – approximately 300 g;
• salt, sugar, pepper to taste;
• bay leaf,
• vegetable oil for frying.

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

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

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

Place the fried sausages in the cabbage about 10 minutes before they are ready.

Stewed cabbage with meat or chicken

Ingredients:

• head of cabbage;
• meat - pork, chicken, veal or beef - about 500 g;
• onion – 2-3 heads;
• tomato paste – 2 – 3 tbsp. spoons (can be replaced with tomatoes or juice);
• water – 1 – 1.5 cups;
• vegetable oil for frying;
• salt, sugar, pepper to taste.

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

Transfer to another bowl.

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

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

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

Add salt, sugar, pepper.

Fry cabbage with tomatoes and onions for 5 minutes.

Add hot water to lightly cover the cabbage. Let's boil. Reduce heat to low and add meat.

Cover everything with a lid and simmer until cooked (about 40 minutes), remembering to stir and taste periodically to adjust the taste.

There are times when you don’t want to dirty extra dishes. Therefore, the meat can be fried together with onions. Only the onion should be added when the meat is already browned. And then add the tomato and cabbage.

How to deliciously stew cabbage with meat in a slow cooker

• cabbage - half a head of medium size;
• 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 place in a bowl. Place shredded cabbage on top.

Next add finely chopped tomatoes.

On them are finely chopped onions and grated carrots.

Add salt, sugar and pepper. Fill with water.

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

After an hour from the start of cooking, the vegetables must be mixed.

At the end of the process, sprinkle the dish with dill and you can serve.

Recipe for delicious stewed cabbage with potatoes in a frying pan

Ingredients:

• potatoes – 5 pieces;
• cabbage - half a head;
• onion – 1 piece;
• carrots – 1 piece;
• 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.

Shred the cabbage. It should be about twice as much as potatoes, because its volume will decrease during stewing.

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

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

Simmer everything together for about 5 minutes. Add water. We also bring it to half-ready.

Now we add our not quite ready potatoes and spices.

Add tomato paste diluted with water. Bring to a boil. We taste and adjust the taste.

Simmer covered over low heat until done.

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

Ingredients:

• carrot - 1 pc.;
• onion - 1 pc.;
• cabbage - approximately 300 g;
• zucchini - approximately 400 g;
• sour cream - 4 tbsp. spoons;
• tomato juice - a glass;
• sugar - 1 tbsp. spoon (without slide);
• salt - 1.5 teaspoons;
• ground black pepper – 2 pinches;
• bay leaf - 2 pcs.;
• citric acid - on the tip of a knife.

Cut the carrots with a knife.

Place it in a frying pan with heated oil.

Chop the onion coarsely.

And add it to the carrots.

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

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

Lightly fry everything together until the zucchini releases its juice.

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

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

Stir everything thoroughly. Reduce heat, cover with a lid. Taste it about 5 minutes after boiling. Add if some spices are missing. Simmer until done.

You can see how to cook vegetable stew with cabbage in.

Stew cabbage with minced meat

• cabbage - 1 medium fork;
• minced meat (any) - approximately 500 g;
• onion - 1 pc.;
• carrot - 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 onions and tomatoes into small pieces. Grate the carrots on a coarse grater. Finely chop the cabbage. If you use tomatoes in their own juice, mash them with a fork along with the juice.

Heat vegetable oil in a frying pan and add onion to it, lightly fry. Add carrots there.

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

Place a small portion of cabbage on top, cover with a lid and let simmer for a few minutes until it softens. Then add the next portion and so on until all the cabbage is gone. Do not forget to mix everything well.

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

Mix thoroughly again, reduce the heat to low, cover with a lid and leave to simmer until done.

Cabbage in the oven, stewed with mushrooms

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

Ingredients:

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

Chop the cabbage and fry in pieces in vegetable oil. Place the fried cabbage in a pan, which you put in the oven.

Chop the onion as desired and fry it in a small amount of oil.

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

Cut the mushrooms into arbitrary small slices. If you use dried mushrooms, you must first soak them in water. Fry the mushrooms with a minimum amount of oil. The juice they secrete should be poured into a pan with cabbage. Add a little vegetable oil to the mushrooms and fry a little. Place the 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 over.

About 15 minutes before readiness, add the bay leaf.

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– to 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 it, but add it to the cabbage 10 minutes before it is ready.

Place the hearts on heated vegetable oil. Fry them until slightly browned.

Add finely chopped onions and grated carrots there. Add a little salt 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 desired taste. Place the pasta in the cabbage and pour in the vinegar.

10 minutes before readiness, add chicken liver. cabbage – 1 piece;

rice – 200 gr. (1 glass);

hot pepper – 1 piece;

sunflower oil– 50 gr.;

water – 400 gr. (2 glasses);

tomato paste – 100 gr. (2 tbsp);

citric acid- on the tip of a knife;

salt, sugar - to taste.

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

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

Fry everything in a frying pan for a few minutes in a small amount of vegetable oil.

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

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

In the meantime, you can start preparing the tomato sauce. But be careful and follow the indicated proportions! Rice loves moisture very much. If you add less water, the dish may turn out dry. And if there is too much moisture, it will turn out to be an unsightly mess. In the first case, you can add water.

Mix 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 in.

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

Stewed cabbage with smoked meats

Products:

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

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

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

Mix everything well. Reduce gas to minimum. Cover the frying pan with a lid. Simmer, stirring occasionally, until cooked (about 20 minutes). Don't forget to taste to adjust the taste.

Tell VK

The most rational methods of preparing hot vegetable dishes from the point of view of preserving vitamins are stewing or simmering in a small amount of water.

Braising is a long process. The vegetables give off some of their flavor to the liquid in which they are stewed, and this becomes the gravy for the dish. Stew vegetables in a sealed container over low heat.

Most often cabbage and potatoes are cooked this way, but all root vegetables, zucchini, pumpkin, eggplant, sweet peppers, tomatoes and mushrooms can be stewed. Spinach, fennel and many other vegetables are also stewed.

Stewed vegetables of the same type are often served as a side dish. A mixture of vegetables usually turns into a separate dish. For example, a vegetable stew, in which a different set of vegetables is possible. When cooking, they should not be placed in the pan at the same time, but taking into account the final cooking time of the dish.

Vegetables at a low temperature

When several types of vegetables are stewed, their flavors mix. The taste of carrots, beets, and small white onions is emphasized by glazing - stewing with sugar, butter and spices in a small amount of water. Stewing in dry wines allows vegetables to remain elastic longer. And the long cooking time allows the flavors to mingle.

For dishes with onions and leeks, both white and red wine are suitable; for vegetables with a less pronounced taste, such as zucchini, white is more suitable. To thicken the wine sauce, you can add a little flour to them before pouring the wine in a thin stream into the cooking vegetables.

Stewed white cabbage

Cabbage must first be stewed in a small amount of water, then add fat. To prevent the cabbage from darkening when stewing, add a piece of sugar to the water at the moment of boiling, and if you add citric acid (at the tip of a knife) or 0.5 teaspoon of fruit vinegar, the cabbage will soften less.

Stew the cabbage for 30–40 minutes, then add fried onions mixed with tomato sauce or fresh tomatoes, bay leaves, a few black peppercorns, salt, a little vinegar, 2–3 cloves and a little sugar. After this, the cabbage is stewed for another 5–10 minutes.

You can stew cabbage with carrots, but without vinegar. Carrots do not combine with vinegar, which destroys carotene.

Root celery with tomatoes

Celery root is cut into cubes and fried in oil. Combine with peeled, finely chopped tomatoes, add salt, flour and simmer. Add sour cream, parsley and dill to the finished dish.

Ingredients for 1 serving: 120 g celery, 100 g tomatoes, 15 ml vegetable oil, 5 g flour, sour cream, parsley, dill, salt to taste.

Pumpkin with apples

Sweet pumpkin is cut into cubes, placed in a saucepan with a small amount of water, added some salt and simmered under the lid until the pumpkin softens, butter is added, poured with milk or cream and evaporated. Before serving, sprinkle with finely chopped fresh apples of sweet and sour varieties or fresh berries, you can add sugar to taste.

Ingredients for 1 serving: 120 g pumpkin, 20 g apples, 10 g butter, 60 ml milk, sugar to taste.

Stewed peppers stuffed with rice and vegetables

Choose thick-walled, cube-shaped peppers that will stand up in the bowl without tipping over. Cut off the stems and set aside. Remove seeds and membranes from the fruit. Scald the peppers, place the filling tightly inside and cover each pepper with its base. Place the pepper in a deep heat-resistant bowl, pour in meat (beef) or vegetable broth, add a couple of bay leaves, cover with a lid and simmer for 20 minutes in the oven at 200°C.

Filling. Finely chopped stewed vegetables - onions, carrots, peeled tomatoes, parsley, you can add nuts - mix with pre-soaked rice for 2 hours and then scalded.

Zucchini, eggplant, special varieties of tomatoes, and onions are also suitable for stuffing and stewing.

Glazed shallots

Melt the butter in a deep frying pan, add peeled small (about 3 cm in diameter) shallots and salt to taste. Simmer over low heat, covered, until the onions soften. Then remove the lid and continue to simmer until the onions are browned. Shake

frying pan, but do not stir the onions so that they do not fall apart.

Sprinkle the onion with granulated sugar (1 tablespoon) and simmer for a few more minutes over very low heat. The butter and sugar mixture should turn golden brown. To prevent the dish from burning, add water by spoonfuls. Tilt the pan in different directions so that the onions are completely covered with syrup.

Serve hot.

You can also use small onions, but shallots are less spicy, more aromatic and have thin, juicy scales.

This is a gourmet dish; Muriel Barbery's novel A Delicacy contains a more sophisticated recipe for glazed shallots.

Almost every experienced housewife knows many ways to stew cabbage in a frying pan. Cabbage is an excellent source of fiber, vitamins and microelements. It is traditionally used in Russian and many other national cuisines. This dish is used as a main dish during Lent, as a side dish for meat and fish, and as a filling for pies. By adding different spices, vegetables and other ingredients you can achieve completely different tastes of the same dish. Fresh and pickled white cabbage, Savoy, Chinese, cauliflower and broccoli are stewed.

First you need to choose a suitable head of cabbage in the store. It should be hard, dense, white, without spots of rot and very thick veins at the base. It is better to choose flat heads of cabbage, as they are more tender and juicy. You can store cabbage in the vegetable compartment of the refrigerator.

Before use, cut out the top loose leaves, then wash it, cut it into quarters and remove the stalk. Each part is cut into thin strips or a shredder is used to chop; all thickenings and veins should be removed. In this form, the vegetable is ready for further cooking. All types of cabbage are prepared in the same way.

The sauerkraut should be placed in a colander to drain off excess brine; if it is sour, you can rinse it with water.

Classic way

To prepare this dish, you need to take a deep frying pan with a thick bottom; during frying, the vegetable greatly decreases in volume.

For 1 kg of cabbage you will need 1 small carrot and onion, a couple of tbsp. l. sunflower or any vegetable oil, half a glass of water, bay leaf, salt, ground black pepper to taste.

Heat vegetable oil in a frying pan, add diced onion and fry until transparent. Chop the carrots into not very thick strips and add to the pan, stir and fry until the vegetables become slightly golden. Place the chopped cabbage in a heap in a frying pan on top of the sauteed vegetables, add water, salt and seasonings, cover with a lid and turn on the burner at full power. After 5 minutes, when the cabbage is steamed, remove the lid, reduce the burner power a little and, stirring, fry until done.

How long to stew cabbage depends on its variety and maturity. Usually 20 minutes is enough. Towards the end of cooking, it will begin to turn brown and become soft, but will retain its shape. At this stage, you need to taste whether there is enough salt and spices, and determine the readiness of the dish. Can be served as a side dish for meat or baked fish.

If you need to get a more dietary version of the dish, you can not add vegetable oil at all when stewing. Place shredded cabbage in a heap in a frying pan, finely chopped onions and carrots on top, add a glass of water, salt, cover with a lid, and let simmer for about 10 minutes. Then open the lid and simmer until done. Cabbage prepared in this way will remain light in color at the end of cooking. If you wish, you can add a little tomato at the beginning, then the dish will acquire a dark brown tint at the end of cooking.

Stewed cabbage with potatoes

This delicious and inexpensive traditional dish is very easy to prepare. In a frying pan in oil, fry the potatoes cut into medium cubes until golden brown and remove them. In the same oil, stew the cabbage in the usual classic way. At the end of the stew, add the previously cooked potatoes, add a little tomato, and leave everything together to simmer over low heat until done.

You can also cook lazy cabbage rolls in a frying pan. It's practically the same stewed cabbage, but the added ingredients give it a different taste.

For 300 g of ground beef, take half a glass of rice and sour cream, 1 kg of cabbage, 3 tbsp. l. tomato puree, 1.5 cups water, 2 tbsp. l. vegetable oil, salt and spices to taste.

Fry finely chopped onions and carrots in oil, add minced meat to them and simmer everything a little. Mix together tomato, water, sour cream, salt and spices. Add raw washed rice to the fried minced meat, pour in the sauce, and let it boil. Now you can add the diced cabbage, mix all the ingredients, cover with a lid and simmer over low heat until done for about half an hour. The finished dish can be sprinkled with fresh herbs and finely chopped garlic.

Dry borscht

This dish, made in a traditional Russian style, is very filling and tasty.

Ingredients:

• white cabbage - 1 kg;
• pork ribs - 500 g;
• pork belly - 200 g;
• potatoes - 500 g;
• flour - 1 tbsp. l.;
• onion, carrot, bell pepper - 1 pc.;
• sugar - 1 tbsp. l.;
• tomato paste - 3 tbsp. l.;
• water - 1 glass;
• salt, ground black pepper, herbs, garlic, bay leaf - everything to taste.

Place finely chopped brisket in a dry, heated frying pan with high sides and wait until the fat is rendered, add onions, carrots and peppers chopped into small cubes, and fry everything. Cut the pork ribs into portions and add them to the vegetables, add half a glass of water, and simmer over low heat until half cooked.

Cut the potatoes and cabbage into medium cubes, place them on top of the meat in a frying pan, add tomato paste, salt, sugar and spices diluted in the remaining water, cover with a lid and leave to simmer over very low heat for 1 hour.

In a dry frying pan over high heat, fry the flour until golden brown and add to the main dish at the end of cooking, mix well, add chopped herbs and garlic, turn off the heat. Wrap the finished dish so that it simmers for another 3 hours. You can serve with sour cream.

Stewed young cabbage

The preparation of this dish is slightly different, since the leaves of young cabbage are very tender and do not require long stewing.

Place coarsely shredded cabbage in a high, heated frying pan, cover with a lid and let steam for about 5 minutes. When it begins to quickly decrease in volume, losing water, open the lid, add vegetable oil, salt and spices, stir and fry at full burner power for 3-5 minutes. If desired, you can add beaten eggs a few minutes before cooking.

If you add finely chopped boiled eggs and green onions to cooled cabbage, you will get a delicious filling for pies and kulebyaki.

Some general tips on how to deliciously stew fresh cabbage:

1. Choose elastic, ripe heads of late varieties for stewing.
2. It must be simmered over low heat, otherwise it will turn out tough and bitter in taste.
3. If the cabbage has released too much juice, you can drain it, otherwise it will become very soft during the stewing process.
4. When stewing with meat, you should first cook it until half cooked, and then add the main ingredients.
5. Prunes, dried apricots or raisins added when stewing cabbage will add a touch of piquancy to the dish.
6. Cabbage, neutral in taste, absorbs the aroma of additives. Therefore, you can prepare a new dish of stewed cabbage every time, varying with different ingredients, seasonings and spices. Add turmeric, coconut milk and chicken to create an Indian style dish. Adjika or tkemali will add Caucasian notes, and soy sauce and ginger will add oriental notes.
7. To make the stew tastier, you can finish it in the oven, leaving it for 40 minutes at low power.
8. During fasting or for vegetarians, you can use stewed cabbage as a main dish, adding dried or fresh mushrooms, beans, and rice when cooking.

Since cabbage was previously preserved for the winter only in pickled form, this dish has remained popular in the cuisines of many countries to this day. In Germany they stew sauerkraut with Bavarian sausages, in Russia with brisket, in Poland and Western Ukraine with lard and smoked sausages.

Moscow solyanka made from sauerkraut in a frying pan

To prepare this dish you will need: 1 kg of squeezed sauerkraut, 300 g of raw or smoked brisket, 1 onion, 2 medium pickled cucumbers, 2 tbsp. l. tomato puree, 1 tbsp. l. sugar, half a glass of cucumber pickle, 300 g of sausages.

Melt the fat from the chopped brisket in a frying pan, fry the onion in it, add cabbage and cook over high heat. Then add cucumbers, grated on a coarse grater, sausages cut into slices, pour in tomatoes diluted in brine, add sugar, cover with a lid and simmer over low heat for 20 minutes. Taste for salt before adding; you may not need it. Serve with sour cream, olives and a slice of lemon.

In Poland they prepare a similar dish called bigos. There are a lot of options for preparing it, but the main ingredients are sauerkraut, several types of meat and smoked sausages. Traditionally, this dish is simmered for many hours over very low heat, or preferably in the oven.

Other stewing methods

Savoy resembles young white cabbage, it is just as tender and cooks quickly.

For example, stewed cabbage in a frying pan or Italian-style savoy cabbage.

Ingredients:

• 2 tbsp. l. olive oil;
• 1 onion and celery stalk, diced;
• one and a half glasses of tomato puree or fresh tomatoes, pureed in a blender;
• 1 glass of water;
• 1 small head of cabbage;
• half a glass of rice;
• 1 tsp. sea ​​salt;
• lots of grated parmesan.

How to cook:

1. Heat olive oil in a heavy skillet over high heat. Add the onion and celery, stir and cook for about 3 minutes until the onion begins to become translucent.
2. Remove the stalk from the cabbage and chop it into thin strips.
3. Meanwhile, add the tomato puree to the celery and onion and simmer for about 7 minutes.
4. Add cabbage, salt and pour water. Stirring frequently, bring to a boil.
5. Add the washed rice and let it simmer, covered, until done.
6. Open the lid, increase the power of the burner and stir quickly until the remaining liquid evaporates.
7. Serve the Italian dish with plenty of grated Parmesan cheese.

Purple cabbage tastes similar to regular cabbage, but it is drier and thicker, so it takes longer to cook.

Cabbage is stewed like white cabbage, but with the addition of double the amount of water, vinegar and honey; the best spices are cumin and dried dill. This cabbage should be simmered over low heat for about an hour. The prepared dish is ideal as a side dish for baked pork knuckle or grilled pork sausages.

Stewed cauliflower in a frying pan

Divide cauliflower weighing about 1 kg into inflorescences and place in a heavy frying pan, add half a glass of liquid, cover with a lid and simmer for 5-8 minutes until it becomes a little softer. Then add 80-100 g of butter and fry until slightly golden brown. Then add half a glass of sour cream, salt to taste and a lot of freshly ground black pepper to the dish being prepared, cover with a lid and simmer, at the end of cooking add 100 g of grated hard cheese. This dish is delicious both hot and cold. You can cook broccoli in exactly the same way.

You can prepare stewed cabbage in different ways. This nutritious dish is one of the most economical ways to cook, plus it's incredibly delicious and never gets boring. And how to stew cabbage in a frying pan, there are many recipes for this.

Video - how to deliciously cook stewed cabbage

Welcome everyone to 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 stew cabbage white beauty.

If this is your first time visiting me, be sure to check out other cabbage recipes. I recommend her, too!

To stew vegetables, you need a fairly spacious vessel - a cauldron, a thick-bottomed pan or a frying pan with high walls. You can also add a wide variety of spices, depending on what you like. In the classic version, it is bay leaf, peppercorns, cloves. Cumin, a mixture of peppers, paprika and other herbs will also sound good. In general, I wrote lists of ingredients in each recipe, but you can adjust them to suit yourself.

Want to make a delicious and easy side dish? I suggest preparing stewed cabbage according to the classic recipe, without any additives in the form of meat or sausage. Utensils you will need are a frying pan and a saucepan. And the dish will turn out just like in a canteen - 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.
• universal seasoning - to taste

Preparation:

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

The stewing time will depend on the size of the pieces - the finer you chop, the faster it will cook. But you shouldn’t make it too small, because it won’t be very presentable when finished.

2. Melt butter in a frying pan - 30 grams. Add cabbage and fry over high heat, stirring constantly so as not to burn. There is no need to fry for a long time, just wait for the specific smell to appear. Be careful not to turn the white cabbage into coals, it should remain light.

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

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

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

6.Meanwhile, fry finely chopped onion in a frying pan until golden. Add 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 - universal seasoning (preferably natural), cloves and peppercorns. Spices can be anything, but they must be there to give the side dish a bright taste.

Without spices it will be bland (you can take, for example, coriander, a mixture of peppers, hot peppers for those who like hot dishes, Italian herbs).

8.If there is not enough moisture, add water, stir and continue to simmer until fully cooked. Now decide and try it yourself. You can cook until very soft so that the cabbage just melts in your mouth. Or you can leave a little crunchiness. Everything is done according to preference.

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

10.Serve hot. This dish will be an excellent addition to the main dish. Try it this way, it’s really delicious!

The most delicious recipe for 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 will require fresh white vegetables. But you can take any meat - pork, beef, veal. It will be delicious in any case.

Ingredients:

• pork (any meat) - 300 gr.
• cabbage - 1 kg
• onions - 1 pc.
• carrots - 1 pc.
• fresh tomatoes - 4 pcs.
• 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 vegetable oil in a frying pan (you don’t need a lot, the meat will release more fat) and fry the pork pieces until golden brown. Stir occasionally. This will take about 15 minutes.

There is no need to salt the meat right away, otherwise it will release juice and end up dry.

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

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

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

6. Chop the cabbage in your favorite way (preferably into medium strips), add salt well and mix in a bowl. Add to the meat and other vegetables in the pan. Stir, cover and simmer over medium heat for about 40-60 minutes. The pork should be completely cooked at this point.

7.Stir the bigos occasionally to ensure everything cooks evenly. The volume of cabbage will greatly decrease and it will produce juice. If there is not enough juice, add a little water, which should cover the bottom. At the end, taste 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. To save time, you can buy ready-made beans in their own juice. It will also be satisfying 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. Or you can put it out! Not just like that, but together with your favorite cabbage and in tomato sauce. To give this side dish a special flavor, use Provençal herbs or other spices to taste.

How to deliciously stew cabbage with potatoes, watch 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 of what 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.
• Provençal herbs - to taste

How to cook fresh stewed cabbage with chicken

The chicken cooks quickly, is soft and tender, and 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. The chicken can be any part: dietary breast or thigh fillet, which is fattier but also tastier.

Ingredients:

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

Preparation:

1. It is convenient to cook in a cauldron or in a frying pan with high sides. If you don’t have such utensils in your kitchen, first fry the food in your frying pan and then simmer it in the pan. Pour vegetable oil into the bottom of the cauldron and heat it. Wash the chicken, pat dry with paper towels and cut into portions. Place in boiling oil.

2.Fry the meat over high heat, stirring, until golden brown. The photo shows until what point it should be cooked. This will allow the chicken to release more juice.

As you know, most modern chickens are pricked with a saline solution to make them weigh more. During heat treatment, this liquid is released from them. If desired, it can be drained.

3.When the pieces are browned, add onion, cut into half rings, and carrots, grated on a coarse grater.

4. Stir and fry over high heat until the onion becomes transparent and the carrots soften. Only now you can salt the dish and add the spices you want. I like to add coriander, oregano and the classic black pepper to this product composition. But you can add what you have in stock and what you like. Fry for a couple more minutes to allow the seasonings to release into the oil.

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

6. Chop the cabbage into medium strips and place in a deep bowl. Lightly salt and mix with your hands. At the same time, you need to mash it so that the juice begins to stand out. Actions similar to those we do with .

7.Place the white cabbage in a saucepan, cover with a lid. There is no need to stir yet, just let it simmer and 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. Don’t forget to look into the pan periodically and stir. Make sure that the water does not completely boil away; there should always be liquid at the bottom. If there is none, add more.

9. For a dish to turn out tasty, you need to taste it and not overcook it. Cook until the cabbage is just the way you like it. Young vegetables will generally become soft very quickly, while late varieties will simmer longer.

10. As soon as you are completely satisfied with the taste, turn off the stove. For example, I don’t like vegetables that are too soft. I prefer them to crunch, so I don’t simmer cabbage for longer than 25 minutes. I know people who want everything to be soft. Then you need to simmer for a whole hour. Choose your option and delight your loved ones with a delicious meal (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 (cook with beef)

I wrote above how to stew cabbage with pork. Now I want to offer a recipe with beef. And we will cook in a slow cooker. This is convenient if you don’t want to stand near the stove, stirring and making sure nothing burns. It is also convenient if you need to go somewhere, take a walk with your 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

Preparation:

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

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

3. Wash the meat very well and cut into small cubes. Place in the slow cooker with the vegetables and stir. Fry everything together for another 10-15 minutes, but with the lid closed.

4.Meanwhile, chop the cabbage into small pieces.

5.Add tomato paste to the beef, add salt and stir. Now it's time to add the cabbage. Add it in portions and mix everything. Finally, pour a glass of hot water.

At this stage you can add any spices. Cumin and coriander go well with cabbage. Or you can just take complex seasoning or “tasty” salt. I also add a little 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 quite a long time, at a low temperature, and simmers. If you want to speed up the process, you can cook in the “Baking” mode. But in this case, you will need 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 stir the dish a couple of times. You don’t have to do this in the “Extinguishing” mode.

7.After the kitchen assistant’s signal, you can serve the finished cabbage to the table. It will sound very tasty with mashed potatoes or pasta. Help yourself and treat your loved ones!

Classic stewed cabbage with sausages in a frying 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 delicious it turns out!

Just choose high-quality sausages made in accordance with GOST. They do not contain unnecessary additives in the form of flavor enhancers, starch, etc. But, sad as it may seem, absolutely all of them contain sodium nitrite - a dye that makes meat pink. But that’s not about that now. Let's start cooking.

Ingredients:

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

Cooking method:

1.Chop the onion into small cubes. Pour sunflower oil (refined) into a frying pan and heat it. Fry the onion until translucent, but do not overcook it, it should not turn golden.

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

When stewing, there should always be liquid at the bottom of the pan. But there shouldn’t be too much of it, because it will already be 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 taste the cabbage. Perhaps after a couple of minutes it will be possible to turn off the heating.

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

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

Cabbage with mushrooms, stewed in a pan: 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 thick-bottomed saucepan or a large frying pan, as you wish. You can take any ratio of products according to your taste. If you like mushrooms, add more of them.

For example, I really love it when there is a lot of tomato paste in stewed cabbage; it produces a very rich taste. True, you then 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.
• onions - 1 pc.
• tomato paste - 3 tbsp.
• sugar - 1 tbsp.
• basil, pepper mixture, Svan salt - to taste
• sunflower oil for frying

Preparation:

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

2. Wash the mushrooms; you can peel the champignons by removing the skin from the cap. Cut into large pieces because they will shrink significantly during cooking.

3. Chop the cabbage quite thinly. Place mushrooms and cabbage into the pan and stir. Add spices to taste: basil, a mixture of peppers, Svan salt, sugar. Stir again, cover with a lid and simmer for 10 minutes over low heat.

4. It's time to add the tomato paste. Also pour in half a glass of water and mix everything thoroughly. Simmer covered until required degree of readiness.

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

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

In one of my articles I already wrote several recipes on the topic: . And there you will find very tasty and unusual cooking methods that you may have never heard of. Now I will write a very simple version of using this product, maybe even banal. 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.
• onions - 1 pc.
• carrots - 1 pc.
• bell pepper - 1-2 pcs.
• salt - 1 tsp.
• sugar - 1.5 tbsp.
• tomato paste - 70 gr.
• water - 1 tbsp.
• mixture of peppers and red hot pepper - 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, and chop the cabbage.

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

3. Place the vegetable mixture on a sieve to drain the oil 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. Place it in a heated frying pan and fry for about 10 minutes, breaking up any lumps.

5.Add cabbage to the meat, smooth it out and cover with a lid. Reduce the heat. At first there will be a large volume, but after a few minutes the cabbage will extinguish, release juice and shrink. 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 that has been on the sieve all this time and the tomato sauce. Mix everything well, taste for salt and acid. Simmer for another 2 minutes to allow all the flavors to combine.

8.Now you can put it on a plate and eat this hearty dish. I think it should appeal to all family members.

Stewed 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 provide both color and taste. But there is another cooking option - with sour cream. It will be very unusual. A creamy taste will appear. You just need to try it to see if you are a fan of this dish.

For meat you can take pork, beef, chicken or just minced meat. Here, use what you have 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

Preparation:

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

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

3.Chop the onion into small cubes and finely chop the cabbage. Add the onion to the meat, stir and cook until the liquid evaporates.

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

5. At this point, the volume of products in the cauldron will decrease and everything can be mixed. Immediately add sour cream and stir everything again. If you didn’t add enough salt at first, you can add more salt now. Simmer covered until cooked (about half an hour). Naturally, don’t forget to look into the container, make sure it doesn’t burn, stir, and taste.

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

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

Stewed sauerkraut: recipe from the USSR

You can not only eat it fresh, but you can also stew it. The result is an excellent side dish that will suit any meat or fish dish. This snack can also be used as a filling for pies. In the Soviet Union, similar dishes were often prepared; they were cheap and accessible.

There is no need to use any unusual spices, everything is according to the classics: pepper and bay leaf. You also won’t need tomato paste, just a minimum.

Ingredients:

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

Preparation:

1. Place the 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.Heat half the vegetable oil in a frying pan and add the squeezed cabbage to it. Immediately pour some water, 200 ml will be enough to start. Add black peppercorns and bay leaves. Also add sugar. Stir everything well. After boiling, reduce the heat to low, cover and simmer for 40-50 minutes until tender.

4. During the process, check that there is always water in the pan and stir. After 40 minutes, check for doneness. Everyone chooses for themselves the degree of softness and crunchiness.

5. While stewing is happening, you need to fry the onion. Do this in another pan. First, heat the oil as usual, then add the onion. Fry over high heat until lightly golden, stirring constantly.

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

7. That's it! It's very simple and easy. Also all ingredients are available. It’s very tasty to serve this appetizer with sausages, potatoes, and cutlets. I wish everyone bon appetit!

Here is a selection of recipes for stewing cabbage. You saw that this is very easy to do. Write in the comments how you prepare this dish and what you combine it with. Or maybe you have some secrets of extraordinary taste, share them with other readers. I look forward to seeing everyone on the pages of my blog, there’s a lot of delicious stuff here!