Stewed beans with sauerkraut and gray potatoes. Cabbage stewed with beans and potatoes

Cabbage is one of the most accessible vegetables. It stores well, and dishes from it can be prepared all year round. This vegetable is both tasty and healthy; it makes hearty and juicy dishes. It can be fried. Often the main ingredient is supplemented with potatoes, meat, sausages, rice, mushrooms, and legumes. Cabbage stewed with beans, served as a side dish or separately, is suitable for consumption during Lent and for a vegetarian table. This dish is inexpensive, but many people like it.

Cooking features

Cabbage and beans are a harmonious union not only in terms of organoleptic characteristics, but also in the sense of a combination of properties beneficial to the human body. If, when preparing this dish, you do not use high-calorie foods, it will turn out to be dietary, but it will fill you well and for a long time.

There are many recipes for preparing this dish. Some housewives supplement cabbage and beans with onions and carrots, others add potatoes or rice to the dish, others prefer to enhance the taste of the dish by adding mushrooms or meat; sausages also fit well into its composition. Technologies for preparing cabbage stewed with beans can also be different. To avoid mistakes, you need to follow the instructions that accompany the selected recipe. However, there are several general points, knowledge of which will allow you to get the best result, regardless of the specific recipe.

For stewing with beans, late varieties of cabbage are most often chosen, as they are juicier. The top leaves from the head of cabbage are always removed: their function is to protect the fork of the cabbage; they turn out to be too limp for consumption and often have mechanical damage and significant contamination.
Beans take longer to cook than cabbage, so they are cooked separately and then added to the main dish. To make the beans cook faster, they need to be soaked in cool water for several hours. Experienced housewives soak it overnight. Soaking not only softens the beans and speeds up the cooking process, but also reduces the risk of flatulence after eating them.
If you don't have time to cook the beans or forgot to soak them in advance, you can use a canned product. Then the finished dish will cost a little more, but will be just as tasty.
Beans are added to the main dish about 10 minutes before it is ready. During this time, the grains will have time to warm up, but will not have time to boil, losing their shape.
Cabbage can be stewed without first frying it. This is what they do if they want to get a dietary meal. However, most often carrots, onions and cabbage are first fried and then stewed with the addition of tomato paste. Thanks to this, the dish becomes more satisfying, acquires a more appetizing appearance and piquant notes.

There are several options for preparing cabbage and beans. Any housewife can add something of her own to familiar recipes. Knowing the basic principles of preparing food, she will not make mistakes and will get the expected result.

Classic recipe for cabbage stewed with beans

white cabbage – 0.4 kg;
beans (grain) – 100 g;
onions – 75 g;
carrots – 80 g;
tomato paste – 25 g;
refined vegetable oil – 20–30 ml;
salt, pepper - to taste.

Video recipe for the occasion:

Cooking method:

Cover the beans with water and leave overnight or at least 2 hours. Rinse. Place in a saucepan. Fill with clean water. Bring to a boil. Add salt and cook until the grains are soft.
Remove the peel from the onion. Cut into small cubes.
Scrub the carrots and wash them. Grind on a grater with large holes.
Remove the top leaves from the head of cabbage and wash it. Cut out the stalk. Finely chop the cabbage.
Heat the oil in a cauldron or thick-bottomed pan, put onions and carrots in it, fry them until golden brown. Add cabbage to them, stir. Continue cooking for 5 minutes.
Dilute tomato paste with half a glass of warm boiled water, add salt and pepper.
Pour the resulting sauce into the pan with the cabbage. Cover with a lid and reduce the flame intensity. Simmer the cabbage until soft.
Add beans, stir. Continue cooking for another 10 minutes.

If you strive for a healthy diet and avoid eating fried foods, then you can not fry the onions and carrots, but immediately mix them with cabbage, pour in the sauce and simmer. Next, the dish is prepared in the same way as indicated in the recipe.

Cabbage stewed with beans and potatoes

fresh cabbage – 0.5 kg;
potatoes – 0.3 kg;
boiled or canned beans – 150 g;
onions – 100 g;
carrots – 100 g;
refined vegetable oil – 50 ml;
tomato paste – 40 ml;
salt, spices - to taste.

Cooking method:

Peel the potatoes, cut into bars.
Chop the cabbage or cut into small squares.
Peel the carrots, chop them on a coarse grater or cut them into thin strips.
Remove the peel from the onion and cut into thin half rings or quarter rings.
Heat the oil in a saucepan or cauldron, add onions and carrots, fry them until soft.
Add potatoes. Fry it along with onions and carrots for 5-7 minutes.
Add cabbage, stir. Reduce heat, cover the dish with a lid. Simmer the cabbage for 10–15 minutes. If necessary, you can add a little water.
Place beans, tomato paste diluted with a small amount of water, salt and spices in a container with cabbage and potatoes. Continue cooking until the cabbage is soft.

Using this recipe, you can make a dish not only from fresh cabbage, but also from sauerkraut. It is advisable to take a little less sauerkraut than fresh, and, on the contrary, it is advisable to increase the amount of potatoes.

Cabbage stewed with beans and mushrooms

sliced frozen mushrooms (white or champignons) – 0.2–0.3 kg;
fresh cabbage – 0.5 kg;
beans in tomato sauce – 150 g;
celery root – 50 g;
carrots – 150 g;
onions – 150 g;
salt, spices - to taste;
vegetable oil or butter - as needed.

Cooking method:

After removing the peel, cut the onion into thin half rings.
Peel the carrots and grate coarsely.
Peel the celery, cut it into thin strips or chop it in the same way as carrots.
Shred the cabbage.
Heat oil in a saucepan and fry the roots in it. Without defrosting, add mushrooms. Cook them for 5 minutes.
Add cabbage and mix ingredients.
Simmer the cabbage over low heat, covered, until it becomes soft.
Add beans along with the sauce and simmer for another 10 minutes.

When serving cabbage stewed with mushrooms and beans, it doesn’t hurt to sprinkle with chopped herbs.

Cabbage stewed with beans is a hearty and tasty dish. According to many recipes, it is prepared without adding meat products, which makes it popular during Lent. Vegetarians also like this dish.

Cabbage-600g (half a medium head).
Dry beans - 1 tbsp.
Potatoes-500g.
Markov-1 piece.
Onions - 2-3 pcs.
Tomato paste - 2-3 tbsp.
Bay leaf - 1-2 pcs.
Vegetable oil.
Salt.
Freshly ground pepper.

Soak the beans for 5 - 6 hours, or overnight. Then add water. After this, pour fresh water over the beans and cook over low heat until tender. Just before it’s ready, add salt. Salt the water from the finished beans.

Peel and wash the onions and carrots. Cut the onion into small pieces. Grate the carrots on a coarse grater.

Peel the potatoes, wash them, cut them into large pieces.

Shred the cabbage into thin strips.

Fry the potatoes in vegetable oil over high heat until half cooked. Then, using a slotted spoon or slotted spoon, transfer the potatoes to a bowl. We try to ensure that the oil in which the potatoes were fried remains in the pan.

Let's prepare the frying: Add onion to the frying pan with oil. Fry the onion until transparent.

Add carrots to the onion, mix and fry for 2 - 3 minutes.

Now let's add tomato paste. Dilute the thick tomato paste with water or broth (about 100 ml is needed). Simmer over medium heat under the lid for 5 – 7 minutes. The roast is ready.

Stew the cabbage in a thick-bottomed saucepan or cauldron. Simmer in a small amount of vegetable oil with the addition of water or broth (add water or broth if the cabbage is not juicy). Simmer for about 20 - 25 minutes.

After this, salt and pepper the cabbage and add bay leaf. Let's mix.

Next add the potatoes. Let's add a little salt.

Then boiled beans and fried.

Mix everything carefully and simmer over low heat for 10 - 15 minutes until the potatoes are ready. This dish is delicious both hot and cold.

A hearty and very simple Lenten dish. It can be served as a side dish or as a main dish.

Ingredients

Cabbage-600g (half a medium head).
Dry beans - 1 tbsp.
Potatoes-500g.
Markov-1 piece.
Onions - 2-3 pcs.
Tomato paste - 2-3 tbsp.
Bay leaf - 1-2 pcs.
Vegetable oil.
Salt.
Freshly ground pepper.

STAGE 1

STAGE 2

Peel and wash the onions and carrots. Cut the onion into small pieces. Grate the carrots on a coarse grater.

STAGE 3

Peel the potatoes, wash them, cut them into large pieces.

STAGE 4

Shred the cabbage into thin strips.

STAGE 5

STAGE 6

Let's prepare the frying: Add onion to the frying pan with oil. Fry the onion until transparent.

STAGE 7

Add carrots to the onion, mix and fry for 2 - 3 minutes.

STAGE 8

Now let's add tomato paste. Dilute the thick tomato paste with water or broth (about 100 ml is needed). Simmer over medium heat under the lid for 5 – 7 minutes. The roast is ready.

STAGE 9

STAGE 10

After this, salt and pepper the cabbage and add bay leaf. Let's mix.

STAGE 11

Next add the potatoes. Let's add a little salt.

STAGE 12

Then boiled beans and fried.

STAGE 13

Mix everything carefully and simmer over low heat for 10 - 15 minutes until the potatoes are ready. This dish is delicious both hot and cold.

BON APPETIT!

Stewed potatoes with beans and meat is an excellent dish for a family lunch or dinner. I would say this is a weekend dish. If you make it, you don't have to think about what to cook first. The protein found in meat and beans makes the dish filling. And tomato sauce and tomatoes add juiciness and piquant taste.

To prepare stewed potatoes with beans and meat, we will need the products indicated in the list.

Cut the meat into small pieces.

Cut the skin of the tomatoes crosswise, place them in boiling water for one minute, and then under cold water. After this procedure, the skin will be easy to remove.

Cut the onion into half rings.

Cut the carrots into cubes.

Boil the beans in advance.

Cut the pork into small pieces and fry in vegetable oil, and when it acquires a slightly golden color, add onions and carrots to the meat. We continue to fry together.

Cut the tomatoes into small cubes.

Cut the potatoes into slices and add them to the meat and vegetables.

Stir, add bell pepper, cut into small pieces, and chili pepper, cut into slices, as well as 140 ml of water and simmer under a closed lid for about 15 minutes.

Add beans, tomatoes and tomato paste, salt and pepper.

Add garlic squeezed through a press. Mix.

Delicious, aromatic, rich stewed potatoes with beans and meat is ready!

Bon appetit!

Measure out the required amount of beans.
You can take any beans you want: small or large, white or red.

Boil beans according to package instructions.

Prepare the vegetables: chop the cabbage into strips, cut the carrots into half rings, potatoes into cubes, garlic into small cubes. Peel the ginger and also cut into small cubes.

Pour vegetable oil into the multicooker bowl or frying pan. Let it warm up, and then add garlic and ginger root, add cardamom and, stirring, fry until a characteristic smell appears.

Add carrots to the spices and continue to fry, stirring.

After 5-8 minutes, add potatoes to the bowl. Stirring, fry for another 5-8 minutes.

Dilute the tomato paste in about 1/4 cup of warm boiled water and pour over the vegetables. Mix. Close the lid and simmer until the vegetables are ready. If you are cooking in a skillet, stir the vegetables occasionally to prevent them from burning.