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

Cabbage is one of the most readily available vegetables. It keeps well and can be cooked all year round. This vegetable is both tasty and healthy, making hearty and juicy dishes from it. 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 on its own, suitable for fasting and vegetarian meals. 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 terms of a combination of properties useful for the human body. If, while preparing this dish, you do not use high-calorie foods, it will turn out to be dietary, but it will saturate well and for a long time.

There are many recipes for this dish. Some housewives supplement cabbage and beans with onions, carrots, others put potatoes or rice in the dish, others prefer to ennoble the taste of the dish by adding mushrooms or meat to it, they fit well into its composition and sausages. Cooking technologies for cabbage stewed with beans can also be different. To avoid mistakes, you need to follow the directions accompanying the selected recipe. However, there are several general points, the knowledge of which will allow you to get the best result, regardless of the specific recipe.

For stewing with beans, cabbage of late varieties is most often chosen, since it is more juicy. The upper leaves are always removed from the head: their function is to protect the fork of the cabbage, they are too sluggish to eat and often have mechanical damage, significant contamination.
Beans take longer to cook than cabbage, so they are brought to readiness separately, and then added to the main course. To make the beans cook faster, they must be soaked in cool water for several hours. Experienced housewives soak it overnight. Soaking not only makes the beans softer and speeds up the cooking process, but also reduces the risk of flatulence after eating them.
If you don't have time to boil the beans or forgot to soak them beforehand, you can use a canned product. Then the finished dish will cost a little more, but it will be just as tasty.
Beans are added to the main course about 10 minutes before they are cooked. During this time, the grains will have time to warm up, but they will not have time to boil, losing their shape.
Cabbage can be stewed without first frying. 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 spicy notes.

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

The classic recipe for stewed cabbage 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:

Fill the beans with water, 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 grains are tender.
Peel the onion. Cut into small cubes.
Scrape the carrots, wash. Grind on a coarse grater.
Remove the top leaves from the head of cabbage, wash it. Cut the stump. Chop the cabbage finely.
Heat oil in a cauldron or a thick-bottomed saucepan, put onions and carrots in it, fry them until golden brown. Add cabbage to them, mix. Continue cooking for 5 minutes.
Dissolve the tomato paste with half a glass of warm boiled water, add salt and pepper.
Pour the resulting sauce into a saucepan with kale. Cover with a lid, reduce the intensity of the flame. 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 with cabbage, pour over the sauce and stew. 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 carrots, chop on a coarse grater or cut into thin strips.
Peel the onion, cut into thin half rings or quarters of rings.
Heat oil in a saucepan or cauldron, put onions and carrots in it, fry them until soft.
Add potatoes. Fry it with onions and carrots for 5-7 minutes.
Add cabbage, stir. Reduce heat, cover the dishes with a lid. Simmer the cabbage for 10-15 minutes. A little water can be added if necessary.
Put beans, tomato paste diluted with a little water, salt and spices in a container with cabbage and potatoes. Continue cooking until the cabbage is tender.

According to 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 (porcini 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 or butter - as needed.

Cooking method:

Free the onion from the husk, cut 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.
Chop the cabbage.
Heat oil in a saucepan, fry the roots in it. Add the mushrooms without defrosting. Cook them for 5 minutes.
Enter the cabbage, mix the products.
Simmer the cabbage over low heat, covered, until tender.
Add the beans with the sauce, simmer the dish for another 10 minutes.

When serving cabbage stewed with mushrooms and beans, it will not hurt to sprinkle with chopped herbs.

Cabbage stewed with beans is a hearty and tasty dish. According to many recipes, it is prepared without the addition of meat products, which makes it in demand during fasting. Vegetarians also like this food.

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

Soak the beans for 5-6 hours, or overnight. Then we will merge the water. After that, fill the beans with fresh water and cook over low heat until tender. Salt shortly before cooking. Drain the water with the ready-made beans.

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

Peel the potatoes, wash, cut into large pieces.

Chop the cabbage into thin strips.

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

Prepare the frying: Add the onion to the pan with butter. Fry the onion until transparent.

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

Now let's add the tomato paste. Dilute thick tomato paste with water or broth (you need about 100 ml). Simmer over medium heat, covered for 5 - 7 minutes. The frying is ready.

We simmer cabbage in a saucepan with a thick bottom or a 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 that, add salt and pepper to the cabbage, add the bay leaf. Let's mix.

Next, add the potatoes. Salt a little.

Then boiled beans and fry.

Gently mix everything and simmer over low heat for 10 - 15 minutes, until the potatoes are cooked. This dish is delicious both hot and cold.

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

Ingredients

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

STAGE 1

STAGE 2

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

STAGE 3

Peel the potatoes, wash, cut into large pieces.

STAGE 4

Chop the cabbage into thin strips.

STAGE 5

6 STAGE

Prepare the frying: Add the onion to the pan with butter. Fry the onion until transparent.

7 STAGE

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

STAGE 8

Now let's add the tomato paste. Dilute thick tomato paste with water or broth (you need about 100 ml). Simmer over medium heat, covered for 5 - 7 minutes. The frying is ready.

STAGE 9

10 STAGE

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

11 STAGE

Next, add the potatoes. Salt a little.

12 STAGE

Then boiled beans and fry.

STAGE 13

Gently mix everything and simmer over low heat for 10 - 15 minutes, until the potatoes are cooked. This dish is delicious both hot and cold.

BON APPETIT!

Stewed potatoes with beans and meat are a great dish for a family lunch or dinner. I would say this is a weekend dish. If you do 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 cook stewed potatoes with beans and meat, we need the products indicated in the list.

Cut the meat into small pieces.

For tomatoes, cut the skin crosswise, send them into boiling water for one minute, and then under cold water. After this procedure, the skin will be easily removed.

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 send them to meat and vegetables.

Stir, add bell pepper, cut into small pieces, and chili, 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 the garlic squeezed through a press. We mix.

Delicious, aromatic, rich stew with beans and meat is ready!

Bon Appetit!

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

Boil the beans according to the instructions on the package.

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

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

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

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

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