Hello dear friends! Today I have prepared a lot of interesting ones for you. step by step recipes how you can make incredibly tasty stewed cabbage.

It would seem like common vegetable, and how much you can make of it, do not even list everything. I have already introduced you to the recipes and preparations for the winter. But you want to make something from a fresh head of cabbage.

You can cook wonderful cabbage soup from it, stew and fry, make lazy cabbage rolls. And how wonderful they are with such a filling, you just lick your fingers.

But today I will acquaint you with the simplest, but, at the same time, very tasty stewed cabbage dishes. When serving, I like to season it with fresh herbs and sour cream. And the husband and son add mayonnaise. But this is already a matter of taste.

Such a dish can be served both independently and with an additional side dish, For example, with fried potatoes, will be just delicious. What can I say, just cook and taste.

You will spend no more than an hour preparing this dish, taking into account the preparation of products for stewing. It turns out both delicious and not a hassle. And sausages, if desired, can be replaced with boiled or smoked sausage, sausages or ham.

Ingredients:

• Cabbage - 1 small head of cabbage (1 kg)
• Sausages - 300 - 400 gr
• Onions - 2 pieces (medium)
• Carrots - 1 piece
• Tomato paste - 3 tablespoons
• Bay leaf - 2 pieces
• Salt and ground pepper- taste
• Vegetable oil

Preparation:

1. Peel the onion and cut into half rings. Chop the cabbage thinly. Peel and grate the carrots or cut into strips.

2. In a saucepan, preferably with thick walls, pour vegetable oil, put on fire and heat. Put chopped vegetables in there, add a little water and stir. Leave on low heat to simmer for 15 minutes.

You can also use a frying pan with high sides for this.

3. While the vegetables are starting to stew, cut the sausages into slices 0.5-0.7 mm thick. Choose any variety you like. I like creamy or smoked ones.

4. Add to vegetables tomato paste, salt and pepper. Put the sausages there. Mix everything evenly.

If desired, sausages can be fried separately in a pan, and then added to vegetables.

5. Add there Bay leaf and simmer everything together for another 10 minutes with the lid closed. After that, you can serve it on the table.

Delicious cabbage with pork in a saucepan

In addition to sausages, this dish can be made with meat, and it does not matter with which one. I usually take pork or chicken. And someone also prefers beef or veal. In general, choose the meat yourself, in my recipe it is pork. Our dish turns out to be very aromatic and mouth-watering, partly due to the spices that are put there.

Ingredients:

• Cabbage - 1 head of cabbage (about 1.5 kg)
• Pork - 0.5 kg
• Onions - 2 pieces
• Carrots - 1 pc (large)
• Tomato paste - 50 gr
• Sugar - 25 gr (1 rounded tablespoon)
• Salt, ground pepper - to taste
• Bay leaf - 3 pcs
• Refined vegetable oil
• Water - 150 ml
• Any spices to taste

Preparation:

1. First, let's prepare the products. Cut the meat into pieces. Cut the onion into quarters of the rings. Grate the carrots on a coarse grater.

2. Place a heavy-bottomed saucepan on fire, add oil and heat. Place the chopped meat in a heated saucepan and fry lightly.

Then add the onion there and continue frying until it becomes soft and translucent. Then add the carrots, stir and fry until the carrots are tender too.

3. Put bay leaves, salt in a saucepan and pour in 100 ml hot water... Mix everything. Cover and simmer for 15 minutes over medium heat.

4. While the meat is being cooked, let's take care of the cabbage. Cut the head of cabbage, for convenience, in half and chop in any convenient way.

5. Add tomato paste to the prepared meat with vegetables and stir. Then add the chopped cabbage. Stir everything evenly, cover and simmer for 10 minutes.

6. After the elapsed time, add your favorite spices, ground pepper, sugar to the pan and taste. Add more salt if needed. Mix everything with a spoon.

7. Cover the pot with the lid again and simmer the vegetables and meat for another 15-25 minutes. The time depends on how soft you want to cook your cabbage. When it's done, serve. It turns out to be very tasty.

Step-by-step recipe for fresh stewed cabbage without meat, like in a canteen

Here is such a tasty treat according to this recipe. This dish is very suitable for those who do not eat meat. Or for those on a diet. It is very reminiscent of the taste of the Soviet canteen, when everything was prepared according to strict GOST.

Ingredients:

• Cabbage - 1 kg
• Carrots - 1 piece
• Onion - 1 piece
• Tomato paste - 3 tablespoons
• Butter - 50 gr
• Flour - 1 tablespoon
• Water - 250 ml
• Salt, pepper - to taste
• Sugar - 1 teaspoon
• Bay leaf
• Allspice

Preparation:

1. Chop the cabbage into strips. Season with salt and remember well with your hands so that she draws out the juice. Then pour vegetable oil into a deep skillet and place it there.

2. Put the tomato paste there. Stir evenly and bring to a boil. You do not need to close the lid.

You can buy pasta in the store or make it at home. for this, it will be enough to take tomatoes (200 g), peel and bring to a pasty state with a blender.

3. While the vegetables are stewing in the pan, cut the carrots into strips or grate them on a coarse grater. Cut the onion into cubes. Heat another skillet well, add oil and onions. Sear slightly, then add the carrots and continue to brown until golden color.

4. By this time the cabbage will be half cooked. Add the roast there, stir and continue to simmer.

5. Now let's get started with the sauce. Put butter in a ladle and put on fire so that it melts. Then add flour there and stir. Gradually, literally one spoon at a time, add water there until a homogeneous mass without lumps forms. Then add a little salt and bring to a boil.

6. When the cabbage is almost ready, add the sauce to it. Stir well. Add bay leaves allspice, sugar and salt if required. Simmer for another 5 minutes and turn off. Our tasty dish ready.

If the vegetables seem too thick to you, add a little boiled water and keep stewing.

Video on how to cook cabbage with chicken in a slow cooker

I could not ignore the recipe for cooking such a simple and delicious dish in a slow cooker. It will turn out very hearty dinner for the whole family with minimal effort.

Ingredients:

• White cabbage - 650-700 gr
• Chicken fillet- 400 gr
• Carrots - 1-2 pieces
• Onions - 2 pieces
• Vegetable oil - 2 tablespoons
• Bay leaf - 2 pieces
• Salt and spices to taste
• Ground black pepper - to taste

You can also diversify this dish with other vegetables. For example, add zucchini, eggplant or Bell pepper... You can even add hot peppers for savory food lovers. But in any case, stewed cabbage with chicken and vegetables will be incredibly tasty.

Stewed sauerkraut with sausages in German

The distinguishing feature of this recipe is that we use sauerkraut here. This is one of the easiest ways to serve our German dish. You can use any other meat or smoked meats instead of sausages. Such the dish will do even as an appetizer for a festive table.

Ingredients:

• Sauerkraut - 1 kg
• Onions - 2 pieces
• Sausages - 200 gr
• Garlic - 2-3 cloves
• Butter - 30 gr
• Tomato paste - 2 tablespoons
• Salt, pepper - to taste
• Bay leaf - 2 pieces
• Vegetable oil

Preparation:

1. Put the cabbage in a large pot and fill with water so that it is completely covered. Put on fire, bring to a boil and simmer for 20 minutes.

If it is too salty or sour, then you can rinse it first.

2. In the meantime, let's take care of the rest of the products. Cut the onion into half rings. Cut the sausages at random. Chop the garlic.

3. Pour some vegetable oil into a frying pan and put on fire. When it warms up a little, put a piece of butter in it. After the butter has melted, add the onion and fry until translucent.

4. Then add the tomato paste to the onion and stir. Then add sausages and cabbage, pour half a glass of water, add chopped garlic and bay leaf. Season with salt and pepper to your liking. Reduce heat, cover and simmer for 10 minutes.

5. Then stir it and continue simmering, covered for another 20-30 minutes, until full readiness... After making sure she's fully cooked, call your family for a delicious dinner.

Stewed cabbage with mushrooms and potatoes - very tasty and satisfying

And this recipe is my favorite, it uses all my favorite foods together. A very satisfying dish. Be sure to try it.

Ingredients:

• Cabbage - 700 gr
• Carrots - 1 piece
• Bulb onion - 1 piece
• Champignons - 200 gr
• Hunting sausages - 150 gr
• Potatoes - 3 pieces
• Salt, pepper - to taste
• Tomato paste - 2-3 tablespoons
• Vegetable oil

Preparation:

1. Let's prepare the products first. Chop the cabbage as you like. Peel and dice the onions and potatoes. Peel the champignons and cut into slices. Chop the garlic.

2. Preheat a skillet, add oil and cabbage. Fry, stirring occasionally, until tender. Then add the grated carrots to it and continue to simmer under the lid.

Fry the onions in a separate frying pan until transparent and add chopped sausages to them. Stir and fry a little more.

3. At the same time, put another skillet on the fire and preheat. Pour in vegetable oil and put the mushrooms. Fry them until they are done, remembering to stir.

4. When the carrots are soft, add tomato paste, salt and pepper to the vegetables. Stir evenly, cover and simmer until tender.

5. Place the sliced ​​potatoes on the stewed vegetables top, add a little water and continue simmering under the lid.

6. When the potatoes are half cooked, add all the other ingredients - mushrooms, onions and sausages to the pan. Close the lid and simmer until the potatoes are fully cooked.

In time, everything takes no more than an hour and you will get a very tasty and satisfying dish. All that remains is to remove it from the heat, put it in a plate and try.

How to stew cauliflower quickly and tasty in a pan

Another great video recipe for stewed cabbage. But, in this case, it is colored. It turns out very satisfying and appetizing dish, even though it is low in calories.

Ingredients:

• Cauliflower - 700 gr
• Tomatoes - 8 pieces
• Onions - 3 pieces
• Garlic - 2-3 pieces
• Vegetable oil - 3-4 tablespoons
• Any greens - a bunch
• Salt, pepper - to taste

Preparing such a dish is simple and quick. To feed a hungry family, and you have little time, this option will definitely suit you. I highly recommend you try it.

Recipe for delicious cabbage with minced meat and rice in a cauldron

This is one of the variations " lazy cabbage rolls". And I don't know a single person who doesn't like them. But there is one secret here - our dish is packed in a special way and stewed in a very delicious sauce... Try it, don't hesitate. This is delicious.

You can take any meat and pass it through a meat grinder. Or buy already ready-made minced meat... I usually take mixed - beef plus pork in equal proportions.

Ingredients:

• Cabbage - 1 kg
• Minced meat - 500 gr
• Rice - 0.5 cups
• Onion - 1 piece
• Carrots - 1 piece
• Flour - 0.5 tablespoon
• Tomato paste - 1 tablespoon
• Sour cream - 1 tablespoon
• Water - 2 glasses
• Salt and pepper to taste
• Vegetable oil for extinguishing

Preparation:

1. Soak rice in water for 20 minutes, and then rinse thoroughly 5-6 times. Peel and grate the carrots. Peel the onion and cut into cubes. And chop the white cabbage into strips and salt. Stir, kneading it lightly with your hands, so that it gives a little juice. Leave to brew for 15 minutes.

2. Take a cauldron or just a saucepan with a thick bottom and pour vegetable oil there, then put half of the cabbage and pour the juice from it there. Sprinkle with ground pepper to taste.

3. Place the minced meat in the next layer, spreading evenly around the perimeter of the pan. Sprinkle it with salt and pepper.

3. The next layer consists of onions. Place a layer of soaked and washed rice on top of it. Salt. Then lay a layer of grated carrots. The last layer add the rest of the cabbage.

4. Now let's prepare the sauce. Pour vegetable oil into a preheated pan and add flour. Fry it a little and add sour cream, mayonnaise, tomato paste and pour in water. Mix everything evenly, salt and bring to a boil.

5. Pour in ready-made sauce in a saucepan with food. It should take up half the volume. Place the saucepan over low heat, cover and simmer until cooked through, about 40-45 minutes. Then let it stand, covered for another 15 minutes, and you can serve an amazingly tasty dish to the table.

Stewed cauliflower in milk with cheese

And finally, I offer you another interesting and easy-to-prepare recipe. To prepare this dish, taking into account the preparation of the products, it will take you no more than half an hour and you will get an amazing aromatic dish... I like to serve it for breakfast. It is light and satisfying.

Ingredients:

• Cauliflower - 400 gr
• Cheese - 100 gr
• Carrots - 1 piece
• Milk - 5-6 tablespoons
• Vegetable oil - to taste
• Salt to taste
• Ground black pepper - to taste

Preparation:

1. Let's prepare the products. Cauliflower divide into inflorescences. Grate the carrots on a coarse grater. Grate the cheese on fine grater.

2. Heat a frying pan and add some vegetable oil. Add cabbage with carrots and fry a little. Then pour in the milk, salt and pepper. Cover and simmer for 10 minutes over medium heat.

3. Then sprinkle with grated cheese on top and simmer for another 5 minutes, covered. If the milk has boiled away, you can add it.

4. It turns out just amazing and unusual dish... Surprise your loved ones with such sophistication. By the way, if you mix cheese with raw egg and pour into the pan, it will look like a casserole. It also turns out very tasty.

I hope, dear friends, today I was able to surprise you with new and interesting recipes... Surely you will find something new for yourself. I’ll only be glad of that.

Enjoy cooking and good mood. Bon Appetit! Bye.

When you read all my recipes, you will understand that stewed cabbage is versatile dish, to which you can add any ingredients. Hope the ideas presented in this article will motivate you to experiment with cooking!

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

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

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

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

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

Content:

The easiest stewed cabbage recipe

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

Stir occasionally to keep the cabbage from burning.

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

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

If you are stewing sauerkraut, make the tomato sweeter.

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

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

Another easy recipe for stewed cabbage with onions

Ingredients:

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

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

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

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

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

Simmer until tender, covered, remembering to stir occasionally.

Cabbage stewed with sausage or sausages

Ingredients:

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

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

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

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

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

Stewed cabbage with meat or chicken

Ingredients:

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

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

We transfer to another dish.

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

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

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

Add salt, sugar, pepper.

Fry cabbage with tomato and onion for 5 minutes.

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

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

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

How to deliciously stew cabbage with meat in a slow cooker

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

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

Next, put finely chopped tomatoes.

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

Add salt, sugar and pepper. Fill with water.

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

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

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

Recipe for delicious stewed cabbage with potatoes in a pan

Ingredients:

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

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

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

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

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

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

Now we add our not quite ready-made potatoes and spices.

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

Simmer under a lid over low heat until tender.

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

Ingredients:

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

Cut the carrot with a knife.

Place it in a skillet with hot oil.

Chop the onion coarsely.

And add it to the carrot.

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

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

Lightly fry everything together until the zucchini is juiced.

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

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

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

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

Stew cabbage with minced meat

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

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

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

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

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

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

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

Oven cabbage stewed with mushrooms

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

Ingredients:

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

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

Chop the onion at random and fry it in small amount oils.

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

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

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

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

Put the lavrushka about 15 minutes before it is ready.

Stewed cabbage with chicken liver and hearts

Ingredients:

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

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

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

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

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

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

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

rice - 200 gr. (1 glass);

bitter pepper - 1 piece;

sunflower oil- 50 gr.;

water - 400 gr. (2 glasses);

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

lemon acid- on the tip of a knife;

salt, sugar - to taste.

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

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

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

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

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

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

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

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

Stewed cabbage with smoked meat

Products:

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

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

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

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

Tell VK

Braised cabbage is one of the most popular dishes Russian cuisine. Fresh or sauerkraut is stewed with mushrooms, sausages, carrots, potatoes, rice, beans or raisins. Season it with garlic, sour cream or tomato paste. Always different and very tasty stewed cabbage never gets boring and is very useful for our body. She normalizes work digestive system, removes toxins and lowers cholesterol levels. How to properly stew cabbage at home, read our article.

it dietary product, which inhibits the formation of fat in the body and at the same time satiates the stomach and reduces hunger. You can cook it different ways, one of the simplest is extinguishing. As an economical option, you can choose water quenching with the addition of a small amount of oil. But there are also more expensive ones: with the addition of meat, sausage, raisins, prunes, mushrooms, beans, pumpkin, tomatoes, peppers and other vegetables. Stewed cabbage with tomato paste is very tasty, which makes it softer and juicier. There are two types of cooking cabbage leaves: fresh and pickled. Stewed cabbage is well stored in the refrigerator for 2-3 days, and heats up perfectly without losing its taste... We recommend trying to cook different variants and choose the most delicious recipe.

Stewed cabbage - food preparation

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

If the cabbage is sauerkraut, they sort it out, large pieces finely chop. If it is highly acidic, you can rinse it in water. But together with the water from the cabbage will go away 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 can help balance acid levels. granulated sugar added to the saucepan where the dish is being prepared.

In what dishes to stew cabbage?

The dishes should be taken thick-walled, then the heating will be uniform and long-lasting, it will provide stewing, and not just frying. In a frying pan made of thin aluminum, moisture will quickly evaporate, the cabbage will turn out to be dry and will burn from below, as a result, you will ruin the dish. Fit Cast-iron pan, roaster, cauldron, cast-iron or ceramic grill pan, saucepan with a thick bottom and non-stick coating... If there is no such dishes, then first you will have to fry the meat, onions and carrots in a pan, then mix with cabbage and simmer in a large saucepan (with a thicker bottom) until tender. Choose a large volume, because you need to fit a whole slide of shredded cabbage, pieces of meat / sausages / mushrooms / cereals, as well as carrots and onions, possibly some other vegetables and sauce.

To cook cabbage in the oven, you will need a cast-iron brazier, special ceramic or glass dishes (heat-resistant). Instead of a "native" lid, the container can be covered with foil.

How to stew cabbage - delicious and easy ways

Stewed cabbage is any kind of cabbage other than salad cabbage. It is important to note that winter varieties cabbages usually take longer to stew than others. There are many stew recipes, and the recipe you choose depends on your preference. But there are certain rules to follow when preparing any recipe.

Stewed cabbage with apples "Sweet Dream"

Ingredients:

• 700 g white cabbage (fresh),
• 400 g apples
• 1 tablespoon sugar
• 1 tablespoon flour
• 3-4 tablespoons of butter,
• sprigs of greenery,
• salt.

Cooking method:

Chop the vegetable into small strips, put in a deep saucepan, pour in a little water, then simmer over low heat under a closed lid. Peel the apples, remove the core, cut into thin slices. Place them in a saucepan with kale and simmer. 10-15 minutes before cooking add salt, sugar, flour, butter to the pan. Ready dish garnish fried meat or whole baked poultry (in slices), pre-decorating each portion with sprigs of herbs.

Stewed cabbage with tomato paste

Ingredients:

• 500 g sauerkraut or fresh cabbage,
• 1 carrot,
• 0.5 heads onions,
• 250 ml meat broth,
• 70 g tomato paste
• 2 tbsp. l. butter,
• 20 g flour
• 25 g sugar
• pepper,
• Bay leaf,
• salt to taste.

Cooking method:

Finely chop the onion, carrots, then fry in a mixture of oil and tomato paste. Put the broth on the fire, add pepper, bay leaf, chopped cabbage. Add fried vegetables, stir well and simmer. Add flour 5 minutes before cooking. Use as a side dish for meat.

How to deliciously stew cabbage in a pan

Required:

• 500 g sauerkraut,
• 1 onion
• 2-3 carrots,
• 4 medium-sized tomatoes or 3 tbsp. l. tomato paste
• ground cumin,
• 1 tbsp. l. lemon juice
• 3 tbsp. l. sour cream,
• 1 tsp Sahara,
• salt and ground black pepper to taste,
• 4 tbsp. l. vegetable oil.

Cooking method:

Peel the onion, chop finely and fry in vegetable oil until golden brown. Then add the sauerkraut and stir. If the cabbage is too sour, rinse it with cold water first and squeeze it out.

Peel the carrots, grate and mix with cabbage and onions. Lightly fry everything and pour a glass of water, adding grated tomatoes or tomato paste, cumin, lemon juice, sour cream, sugar, salt, pepper. Mix all the products, cover the pan with a lid and simmer the cabbage for half an hour.

Royal Stewed Cabbage Recipe

And if you want something very special, you can cook stewed cabbage with two types of sausages and mushrooms.

Ingredients:

• 1 kg of white cabbage
• 300 g doctor's sausage or boiled sausages
• 300 g smoked sausage
• 300 g champignons
• 2 medium onions
• 2 medium carrots
• 2 tablespoons tomato paste
• 1 cup sour cream
• Several sprigs of dill and green onions
• Garlic - optional
• Salt, black pepper - to taste
• Vegetable oil for frying

Cooking method:

Peel the onion, chop finely. Peel the carrots, grate. Chop the cabbage. Cut the mushrooms into cubes. Cut the sausage into cubes. Chop greens, garlic. Fry the mushrooms in vegetable oil, then add the sausage and fry a little more. Add cabbage, onions, simmer covered for 15-20 minutes. If necessary, add some boiled water to the pan. Add the carrots, season with salt and pepper, and simmer covered for another 15 minutes. At the end, add tomato paste, sour cream and herbs, mix well, simmer a little more. The cabbage is ready!

Cooking stewed cabbage with rice in the oven

Ingredients:

• 2/3 cup rice
• 0.5 head of cabbage,
• 2 onions
• 1 pod of sweet pepper,
• 1 clove of garlic
• ground red pepper,
• salt.

Preparation:

Cook rice until half cooked. Chopped cabbage, rice, finely chopped onion, pepper, garlic mix, add salt, ground red pepper, then simmer in the oven until tender.

Cabbage "Piquant"

Braised cabbage is in perfect harmony with boiled meat, cutlets, meatballs and poultry.

Ingredients:

• 1 head of white cabbage (fresh, medium),
• 2-3 tablespoons of lard (melted),
• 1-2 carrots
• 1 onion
• 1 tablespoon table vinegar,
• 1 tablespoon flour
• Bay leaf,
• parsley,
• sugar,
• pepper,
• salt.

Cooking method:

Peel the top leaves from the head of cabbage and chop into strips. In the deep enamel pot warm up lard, then fry the chopped onion in it, grated carrots on a coarse grater, then add the chopped cabbage. Salt to taste, add pepper, finely chopped parsley, pour in half a glass of water, put bay leaf, simmer until tender. At the end of braising, add the toasted mixture of flour, vinegar and sugar. Stir and simmer a little more.

Stewed cabbage with prunes

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

Ingredients:

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

Cooking method:

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

How to stew cabbage in a saucepan with bell pepper

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

1. Cut 3 onions into half rings, then fry them in vegetable oil with 2 cloves of minced garlic. Next, add 5 chopped strips or cubes to the onion. bell peppers, grated carrots, and then fry the vegetables for 5 minutes.
2. Pour boiling water over 5 tomatoes, peel them off, cut into cubes, and place with vegetables. Salt and pepper the dish, add chopped basil and oregano, a bunch of finely chopped parsley and 300 g of cauliflower, cut into inflorescences. Simmer for another 10 minutes, then serve with boiled potatoes.

How to cook stewed cabbage in a slow cooker

Stewed cabbage with meat

Ingredients:

• Pork meat 500 g.
• Cabbage (sauerkraut) 200 g.
• Bow 1 pc.
• Cabbage (fresh) 500 g.
• Tomatoes 2 pcs.
• Tomato paste 3-5 tbsp. spoons
• Pepper, salt to taste
• Bay leaf 1pc.
• Greens 30 g.
• Sugar 1 tbsp. spoon

Cooking method:

1. Wash the meat, cut into pieces.
2. Chop the onion into medium strips.
3. Chop the main ingredient.
4. Cut the tomatoes into cubes, add a little sugar.
5. Use the "MENU / SELECT" buttons to select the "DRY" program, set the time to 8 minutes and the 3rd temperature level. Open the lid and turn the knob to the "CLOSED" position (fry at open lid). Press the "START" button.
6. Fry onions and meat.
7. Put all the ingredients in a bowl, add salt and pepper.
8. Select the EXTINGUISHING program with the “MENU / SELECT” buttons. Press the "START" button.

With potatoes

Ingredients:

• 6 potatoes
• 500 g cabbage
• 500 g of meat
• 1 onion
• 1 carrot,
• 2 tomatoes,
• 500 ml of water,
• 2 tbsp. l. vegetable oil,
• salt.

Preparation:

Rinse the meat and cut into small pieces. Chop the cabbage, peel and chop the potatoes, chop the onion, grate the carrots. Pour oil into a multicooker, put the meat and cook in the "Baking" mode for 20 minutes, stirring occasionally. Then add the onions and carrots, mix and fry for another 15-20 minutes, stirring also. Add chopped tomatoes and cook for another 5 minutes. Put cabbage and potatoes to the frying, salt, add spices if desired. To mix everything. Pour in water (quantity - depending on the desired thickness of the dish). Cook in the "Bake" mode for 50 minutes. You can mix it sometimes. You can also set the "Stew" mode for 1.5 hours, the dish will be more stewed.

Stewed cabbage with chicken fillet

Ingredients:

• 1 kg of cabbage
• 400 g chicken fillet,
• 1 carrot,
• 1 onion
• 3 tbsp. l. tomato paste
• 3 tbsp. l. vegetable oil, salt.

Preparation:

Chop the onion, grate the carrots, chop the cabbage finely enough. Cut the chicken fillet into small pieces. Pour oil into a slow cooker, put onions, carrots, cabbage, meat. Cook for 40 minutes in the "Baking" mode, you do not need to stir or open the lid at all. If the cabbage is young, then set it for 20 minutes. Then add tomato paste to the frying, salt, add seasonings to taste, mix. If it seems necessary, add a little water. Set the "Extinguishing" mode for 1 hour.

Stewed cabbage with minced meat

Ingredients:

• 1 fork of white cabbage
• 5 potatoes,
• 1 onion
• 500 g minced meat(any),
• 3 tablespoons of vegetable oil
• salt.

Preparation:

Wash and peel vegetables. Finely chop the cabbage and onion, and the potatoes thin slices... Pour vegetable oil into a multicooker, then fry the minced meat in the "Baking" mode for 10 minutes. Then add the onion to the multicooker, stir and fry for another 5 minutes. Place the potatoes with the minced meat, stir and continue cooking in the same mode for another 10 minutes. Then put the cabbage, pepper, salt, turn on the "Stew" mode for 30 minutes.

Cabbage stewed with beans

Ingredients:

• ½ a head of cabbage,
• 1 carrot,
• 1 onion
• 1 can of canned white beans
• 1 tbsp. l. tomato paste
• vegetable oil,
• salt, pepper - to taste.

Preparation:

Chop the cabbage, grate the carrots on a coarse grater, chop the onion. Put the onions, carrots in a multicooker bowl and, setting the "Baking" or "Fry" mode, fry for 5 minutes. Then add main ingredient, beans, tomato paste, mix everything, then set the "Stew" mode for 50 minutes.

The subtleties of cooking

1. When butchering cabbage before stewing, do not use leaves adjacent to the cabbage, as nitrates and radionucleides accumulate in them. If you are going to fry the cabbage before stewing, make sure it is dry, otherwise the oil will splatter heavily during the frying process.
2. During stewing, make sure that the cabbage does not burn, add water if necessary, even if it is not written in the recipe. For frying, you can mix high-quality butter with vegetable oil - so the taste of the dish will be softer and more delicate.
3. For piquancy, before frying, you can throw a pod of red hot pepper and lightly fry, then remove it and simmer the cabbage in aromatic oil... Or you don't have to clean it up, just grind the pepper first - it all depends on whether you like spicy dishes... Garlic can be used in place of pepper.
4. Lovers sweet and sour taste, at the end of cooking, add a little vinegar and sugar.
5. If you use sauerkraut for stewing, then rinse it with cold water to remove excess acid.

Delicious stewed cabbage, you and your household will surely like it. We wish you all Bon appetit!

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

You can stew cabbage modestly in water, with a small addition of oil, or you can put meat, mushrooms, raisins, prunes, tomato paste, beans and other vegetables. In any case, it will turn out delicious. Try and choose the recipe you like the most.

The benefits of stewed cabbage

When eating only 200 g of stewed cabbage, the body receives daily rate 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 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 from the upper hard leaves, they usually have a greenish color. Then, if it's a whole head of cabbage, it needs to be cut into quarters and then finely chopped into strips. The stump must be removed.

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

Stewed cabbage - the best recipes

Recipe 1: Stewed Cabbage (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 1-1.5 kg. Even if it seems that there is too much chopped cabbage, during stewing it will let out juice and settle, i.e. decrease in volume. It is better to take cabbage late varieties, i.e. autumn harvest... In addition to salt and pepper, you can add to taste dried dill, parsley and bay leaf. Some love more unleavened cabbage, then it should be stewed without adding tomato paste.

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

Cooking method

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

Recipe 2: Stewed cabbage with sausage

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

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

Cooking method

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

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

The second way to stew cabbage with sausages 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 shredded cabbage into small strips. Cover and fry over high heat. It is necessary to ensure that the vegetables do not burn, for this they are periodically mixed. When the cabbage is browned, reduce the heat, pour in half a glass of boiling water, chopped sausages, salt and simmer for ten minutes. Ready cabbage sprinkle with fresh herbs - dill, parsley, etc.

Recipe 3: Stewed Cabbage with Chicken

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

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

Cooking method

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

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

Recipe 4: braised cabbage with prunes

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

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

Cooking method

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

Recipe 5: Stewed Sauerkraut

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

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

Cooking method

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

After about half an hour, add the caraway seeds and continue simmering until soft. Especially delicious cabbage it turns out cooked in pork fat.

Recipe 6: Stewed Cabbage with Mushrooms

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

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

Cooking method:

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

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

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

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

Recipe 7: Stewed Cabbage with Bacon

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

Then put the chopped cabbage in the heated water, turn on the fire, wait for it to boil, turn down the heat and cover the pan with a lid. Stir every 5 minutes. After 15-20 minutes add bacon with sausages, tomato paste, lavrushka and salt fried to a brown crust to a 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 to it, as well as vegetables: beans, peas, potatoes, raisins, tomatoes, zucchini or mushrooms.

The essential ingredients for making stewed cabbage are finely chopped cabbage, onions, carrots, small amounts of vegetable oil, and spices.

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

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

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

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

Good afternoon.

Let's talk about one of the most popular vegetables in the country - cabbage. It is equally often used in and in winter preparations and for conservation. Moreover, each cooking method gives the dish its own special taste. So, for example, you will never confuse with.

The braised cabbage, which this collection is devoted to, also has its own characteristic taste and aroma. And I know a bunch of people who don't like him. I am sure that there will be at least a dozen such people among your friends and acquaintances.

And for sure, this dislike comes from the garden, where stewed cabbage was called a very useful, but not at all tasty and insipid vegetable slurry. And the smell alone still evokes unpleasant memories.

Today I propose to see how to stew cabbage correctly, so that you get a very tasty dish, so that even children ask for supplements.

Consider several options for all occasions, so that you always have the right recipe on hand.

Braised cabbage in a pan - a step-by-step classic recipe

Let's start with classic recipe, taking it as a starting point, and then we will start adding and changing the set of products.

Here we will mark each step so as not to repeat in the future in the description of the same type of actions, because in subsequent recipes, the most important thing will only be the sequence of adding the ingredients to the pan.

Ingredients:

• 1 small head of fresh cabbage
• 1 small carrot
• 1 medium onion
• 1 teaspoon salt
• A pinch of ground black pepper
• Sunflower oil for frying

Preparation:

1. Prepare the vegetables: peel the onion and cut it into small cubes.

2. Wash carrots, peel and rub on a coarse grater.

3. We chop the cabbage with a special grater or cut it with a knife as thin as possible.

4. Heat a couple of tablespoons of vegetable oil in a frying pan and fry the onions and carrots in it. Fry over medium heat, stirring occasionally until the carrots are soft and the onions are translucent.

5. Transfer the resulting frying to a plate, and send the cabbage to the pan.

Leftover onions and carrots from the pan must be removed with a paper towel so that they do not burn, and again pour in and heat the vegetable oil before frying the cabbage.

Fry the cabbage over medium heat, stirring occasionally, until it turns yellowish and softens. This will take 10-15 minutes.

6. Then we send the frying of onions and carrots to the cabbage, salt, pepper and mix thoroughly.

7. With the final touch, throw a bay leaf on top, reduce the heat to a minimum and cover the pan with a lid.

It is not necessary to pour in additional water, a sufficient amount of it will stand out from the cabbage during the stewing process.

Simmer for 15 minutes. Done, bon appetit!

How to stew cabbage in a pan with tomato paste

This recipe can also be called classic. Tomato paste perfectly sets off the taste of vegetables and turns out to be a very tasty and aromatic dish.

Ingredients:

• Cabbage - 1/3 head of cabbage
• Onion - 1 piece
• Water - 0.5 cups (100 ml)
• Tomato paste - 1 tablespoon
• Salt - 1 tsp without a slide
• Vegetable oil

Preparation:

1. Shred the cabbage and crush it with your hands a little so that it starts to release moisture. Then we send it to a preheated pan with vegetable oil and immediately add the chopped onion.

2. Pour water into the pan, cover it with a lid and simmer for 15-20 minutes over low heat until the cabbage has lost half of its volume.

3. Remove the lid, stir, add salt and tomato paste and stir again. Cover the pan with a lid again and simmer for another 5 minutes.

Done, bon appetit!

Cabbage with minced meat, stewed in a pan

So, we figured out the main ways of stewing cabbage in the form of a side dish, now let's move on to full-fledged hearty dishes with meat.

Ingredients:

• 330 g white cabbage
• 170 g Peking cabbage
• 70 g onions
• 60 g carrots
• 200 g minced meat
• 2 tsp tomato sauce
• 2 tsp soy sauce
• Salt - 1 tsp
• Vegetable oil for frying

Preparation:

1. Grate the carrots on a fine grater, finely chop the onion and fry these vegetables together in a pan with vegetable oil over medium heat until soft.

2. Next we send the shredded white cabbage, mix, cover, reduce heat to low and simmer for 15 minutes.

3. While the cabbage is stewing, fry the minced meat in a hotel pan until half cooked.

Half-done is when the minced meat from red has just begun to change its color to gray.

4. After the allotted 15 minutes to the cabbage, we send the semi-prepared minced meat, cut into strips Chinese cabbage, close the lid again and wait another 5 minutes.

5. Open the lid again, stir, add salt, tomato and soy sauce, mix again and close the lid again for 5 minutes so that the vegetables and meat are soaked in spices.

Ready. Bon Appetit!

Video on how to properly stew cabbage with meat (bigos)

If you use whole meat instead of minced meat, you get bigos - traditional polish dish... I propose to see how to cook it correctly.

Stewed cabbage recipe with sausages (sausage)

And if instead of meat or minced meat, you take sausages (or boiled sausage), then it will already be German version cooking cabbage.

Ingredients:

• Cabbage - 700 g
• Sausages (boiled sausage) - 300 g
• Onions - 100 g
• Tomato paste - 2 tablespoons
• Salt, pepper - to taste
• Bay leaf - 2 pieces

Preparation:

1. Finely chop the onion and fry in a pan with vegetable oil until soft. Then we send chopped cabbage into the pan, reduce the heat to a minimum and simmer for 15 minutes under a closed lid.

2. Add salt, pepper, tomato paste and mix thoroughly. Put the bay leaf on top, close the lid again and continue to simmer until tender (10 minutes).

3. While the vegetables are stewing, take another pan and fry the sausages in it, cut into slices about 1 centimeter thick. Fry for several minutes over medium heat until golden brown.

4. When the vegetables are ready, remove the lavrushka from the pan, add the sausages to them, mix and the dish is ready.

Bon Appetit!

How to cook vegetables with stew in a pan

Well, the most simple option is to take stew instead of meat or minced meat. There are also some nuances here. For example, in the stew there is a lot excess fluid and so that it has time to evaporate, it is added at the initial stage of cooking.

Ingredients:

• 1/3 medium head of cabbage
• Bulb onion - 1 piece
• Carrots - 1 piece
• Stew - 1 can (400 g)
• Tomato sauce
• Salt, pepper - to taste

The cooking process itself practically does not differ from the classic recipe that I gave at the beginning.

1. Finely chop the onion and fry in vegetable oil over medium heat until golden brown. Then add the grated carrots and continue to fry, stirring occasionally, until they are completely soft.

2. Next comes the stew. We will fry it for 5 minutes, stirring occasionally to remove excess moisture.

3. Last of all, add chopped cabbage, salt, pepper, fill tomato sauce and mix everything well.

Then cover the pan with a lid, set the heat to minimum and wait 20 minutes.

Ready. Bon Appetit!

If there is an irresistible desire to pour in a little water before stewing cabbage, then fight with it with all your might. There is enough water in the vegetable itself.

Cabbage stewed with chicken

What I liked about this recipe is that other vegetables are used in addition to cabbage. I love variety.

Delicious vegetable stew with cabbage and zucchini

Well, like all the main meat ingredients disassembled, let's now turn our attention to vegetables. I think so, the more different vegetables in a plate, the tastier and healthier the dish itself is in the end.

For cooking we need:

• 1 medium head of cabbage
• Zucchini - 600 g
• Carrots - 1 piece
• Tomato - 1-2 pieces
• Onions - 2 pieces
• Salt to taste

Preparation:

1. The longest will be the process of preparing vegetables.

The zucchini must be peeled, cored with seeds (if old) and cut into small cubes.

Finely chop the onion, grate the carrots, chop the cabbage, and cut the tomatoes into small slices.

To speed up cooking, vegetables can be cut sequentially while previously prepared vegetables are cooked.

2. First of all, fry the onion in a small amount of vegetable oil.

3. When the onion becomes translucent, send the tomatoes and carrots to the pan. We continue to sauté over medium heat for another 7-10 minutes, stirring occasionally.

4. Next, send the zucchini and cabbage, salt (about 1 tablespoon of salt), mix, cover the pan with a lid, reduce the heat to a minimum and leave the vegetables to simmer for 40 minutes.

About 20 minutes after the start of extinguishing, you need to open the lid and mix everything again. Then close the lid and extinguish the remaining 20 minutes.

Bon Appetit!

How to stew cabbage with potatoes correctly

Cooking cabbage with potatoes in its sequence of adding ingredients to the pan is somewhat different from previous recipes... And this sequence must be observed so that all vegetables come to readiness at the same time.

For this dish you will need:

• Cabbage - 1 medium-sized head of cabbage
• Potatoes - 5-6 pieces
• Carrots - 1 piece
• Bulb onion - 1 piece
• Tomato paste - 2 tsp
• Salt - 2 tsp without a slide

Preparation:

1. As usual, let's start by frying the onions. Only now we fry it not until it softens, but until it is fully cooked. Until it turns golden. And then we remove it to the side, it will be added towards the end of cooking.

2. Salt chopped cabbage with two teaspoons of salt and mix with grated carrots.

In the process of mixing, slightly crush the cabbage so that it releases the juice faster.

We put the vegetables prepared in this way in a deep frying pan, pour tomato paste diluted in 1 glass of boiled water there, put the pan on low heat, close the lid and simmer for 10 minutes.

There is no oil in the pan, so stir the vegetables a couple of times so that they don't burn.

3. After 10 minutes, put the diced potatoes into the pan, add 100 ml of boiled water, close the lid again and simmer for another 15 minutes,

4. After that, add the previously fried onion, stir and simmer until tender under a closed lid.

The readiness of the stew is determined by the readiness of the potatoes.

If the potatoes are already ready, but there is still a lot of liquid in the pan, then remove the lid and simmer for another 5-8 minutes without it, until the excess moisture boils away.

Bon Appetit!

Stew cabbage in a skillet with rice

Delicious and hearty recipe, which is perfect both as a side dish and as an independent dish.

Ingredients:

• Medium head of cabbage
• 3 tomatoes
• 1 onion
• 0.5 cups rice (dry)
• Vegetable oil
• Thyme - 1 tsp
• Dried basil - 1 tsp
• Dill
• Parsley
• Ground pepper

Preparation:

1. Thoroughly rinse the rice under running water and send it to a saucepan with salted water. The water should cover the rice by about 1 cm. Cook for 15 minutes.

The boiled rice will then need to be rinsed in a sieve to remove the sticky mass.

2. Take a deep frying pan, pour 1 glass of water into it and put chopped cabbage. We put it on low heat, cover with a lid and simmer for 10 minutes, stirring occasionally.

3. Fry the chopped onion separately in a pan with vegetable oil until transparent.

4. Then add to it the tomatoes, cut into wedges, dry spices (basil and thyme) and fry for another 5 minutes over medium heat, stirring occasionally.

5. We collect all the cooked ingredients in a saucepan where the cabbage was stewed. Salt, pepper, mix and simmer everything together for another 5 minutes over low heat under a closed lid so that the rice is saturated with a vegetable aroma.

6. At the end add the chopped greens, mix again and you're done.

Bon Appetit!

Recipe for filling for pies with cabbage and egg

Do you like cabbage pies? If yes, then here great option stewed cabbage filling with egg. Very tasty. And it's not difficult at all.

We need:

• 400 gr cabbage
• 4 hard boiled eggs
• Water - 80 ml
• Vegetable oil - 50 ml
• Salt - 1/2 tsp
• Sugar - 1/2 tsp

Preparation:

1. Chop the cabbage, put it in a preheated pan with vegetable oil, add water, cover the lid and simmer over low heat for 15 minutes, stirring occasionally.

2. After 15 minutes, the cabbage will get rid of excess moisture and it can already be salted and sweetened. Then close the lid and simmer for another 15 minutes without forgetting to stir.

3. Then remove it from the heat and leave to cool slightly, then mix it with eggs, grated on a coarse grater.

That's all. The filling for the pies is ready.

How to stew sauerkraut?

Well, as a final recipe, I suggest watching a very detailed (but short, which is important) video on how to stew sauerkraut.

Here, it would seem, is just a stewed cabbage. And so many different ways cook it. And I hope you found the one that you like.

And I have everything for today, thank you for your attention and see you soon on the pages of the blog.