In our article you will find a lot of tips and several interesting cooking methods that will appeal to every housewife. Among them there are both simple, classic, and unusual ones, borrowed from foreign cuisine.

Stewed cabbage: general principles and methods of preparation

White cabbage is the most common type. It contains a huge amount of useful substances and vitamins, especially vitamin C, so eating cabbage in any form is one of the best and effective means to combat colds. Also, dishes made from this vegetable are a great way to keep your figure in shape. This is a dietary product that inhibits the formation of fats in the body and at the same time saturates the stomach and reduces the feeling of hunger. It can be prepared in various ways, one of the simplest is stewing. As an economical option, you can choose to stew in water 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 turns out very tasty, which makes it softer and juicier. You can cook two types of cabbage leaves: fresh and pickled. We recommend trying to cook different options and choosing the most delicious recipe for yourself.

Stewed cabbage: food preparation

To begin with, you should carefully consider the selection and purchase of a quality product. It is best to choose heads of cabbage with greenish rather than white leaves; they contain more mineral salts that are beneficial for the body. Under no circumstances take a head of cabbage with black or yellow spots, this means that the vegetable is sick with something.
If you are preparing a fresh vegetable, then wash it thoroughly under running water, free it from the upper hard leaves, then divide it into four parts, remove the stalk and finely chop it into strips.
If you take sauerkraut, then sort it out and chop up large pieces, if any. It is best to choose medium salting so as not to make the dish too sour. If you still make a mistake in your choice, there is a simple way out: add a teaspoon of sugar when cooking or rinse the sauerkraut under running water in advance. The latter remedy should be used in extreme cases, since this results in the loss of a significant part of the vitamin C contained in the product.

Recipe No. 1: Stewed cabbage

This is the simplest, classic cooking method that any housewife can handle. It is best to take a head of late varieties, from the autumn harvest. The required amount of product is determined based on the volume of the pan, but do not forget that when stewing, the vegetable releases juice and greatly decreases in volume. A medium head of cabbage or half a large one will definitely be enough for you. To prevent the dish from tasting bland, we recommend adding tomato paste, but this is not for everyone.

Ingredients:

• cabbage - 1-1.5 kg;
• tomato paste - 60-70 g;
• onions - 2-3 pcs.;
• sunflower oil;
• salt and pepper to taste.

Cooking method:

1. Chop the main ingredient and cut the onion into half rings.
2. Pour oil into the frying pan, when it becomes hot enough, fry the onion, and then the tomato paste.
3. Add the cabbage and, stirring, fry it with the onion a little.
4. Gradually pour 1.5 cups of hot boiled water into the container and stir.
5. Once the mixture begins to boil, reduce the heat and simmer for about half an hour until fully cooked.
6. 10 minutes before the end of cooking, add salt and pepper; if desired, you can add dried dill or parsley.
7. The dish should turn out tasty and soft.

Recipe No. 2: Stewed cabbage with meat

If you want to get a complete dish, then it is better to stew vegetables with meat. It turns out very satisfying and healthy. For this case, any meat is suitable, for example, beef or pork, it all depends on your personal preferences. We will consider the option with pork.

Ingredients:

• cabbage - 800 g;
• pork - 600 g;
• meat broth - 300 ml;
• tomato paste - 60 g;
• onions - 2 pcs.;
• vegetable oil;
• salt pepper;
• table vinegar - 2 tablespoons.

Cooking method:

1. Shred the cabbage and mash it with your hands to release the juice, cut the onion into half rings.
2. Place the salted cabbage and sprinkled with vinegar on the heated oil of the frying pan.
3. Add broth, tomato paste and stirring occasionally, cook until it becomes soft.
4. In a separate frying pan, fry the onion and finely chopped pork until golden brown.
5. Sprinkle with salt, pepper and seasonings to taste and cook for a few more minutes.
6. Then add the meat and onions to the main dish and mix.
7. Simmer under the lid for about 10 minutes and serve.

Recipe No. 3: Stewed cabbage with chicken

Chicken meat is often present in our diet. In combination with white cabbage and other vegetables, it acquires a new taste and charm. For those who don't like onions, we have specially prepared this option. If you want to add whole pieces of meat (ham) to the dish, then it must be half cooked before adding vegetables. This recipe goes perfectly with mashed potatoes.

Ingredients:

• cabbage - 1 kg;
• chicken fillet - 400 g;
• vegetable oil;
• salt, seasonings;
• tomato - 2 pcs.;
• pepper - 1 pc.

Cooking method:

1. Cut the meat into medium pieces and fry for 5 minutes in a frying pan. If you took hams, then it is better to first cut the meat from them and separate them from the bone.
2. Then add finely chopped cabbage and simmer under the lid for a quarter of an hour.
3. To prevent it from burning, add a little hot water.
4. Cut tomatoes and peppers into small pieces and add to the simmering mass, add salt and season.
5. Simmer for a little more time until fully cooked.

Recipe No. 4: Stewed cabbage with mushrooms

The recipe with mushrooms is prepared in the oven, after frying the vegetables in a frying pan. In total, you will need about 40-60 minutes depending on the toughness of the cabbage beauty. The dish turns out deliciously tasty, soft and juicy.

Ingredients:

• cabbage - 1 kg;
• carrots - 400 g;
• onions - 4 pcs.;
• mushrooms of any kind - 500 g;
• tomato paste - 100 g;
• salt, spices, oil.

Cooking method:

1. Fry chopped white cabbage in a frying pan with a little oil.
2. Fry onion, cut into half rings, with finely grated carrots.
3. We cut the mushrooms into cubes and place them in a dry frying pan, so they will release juice, which should be poured into a cauldron with other already fried vegetables.
4. Simmer the mushrooms for 5 minutes and transfer to the cauldron.
5. Mix all its contents, add salt, add tomato paste diluted in a small amount of water, and 2 more glasses of hot water.
6. Place the container in the oven and simmer for half an hour with the lid open at a temperature of 180-200 degrees.
7. Add bay leaf and seasonings to taste, keep for another 10 minutes. If there is not enough water, you can add it periodically.

Recipe No. 5: Stewed cabbage with sausage

If you run out of meat, but want something hearty and simple, you can easily compensate for its loss with a piece of boiled sausage or a couple of sausages. They will almost always be found in the refrigerator, and the vegetables will not seem empty. This is an economical and quick option for a novice housewife.

Ingredients:

• cabbage - 1 kg;
• sausage (sausages, sausages) - 300 g;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• tomato paste - 50 g;
• salt, sunflower oil.

Cooking method:

1. In a cauldron, fry onion half rings and grated carrots.
2. Add shredded cabbage and tomato paste diluted in 1 glass of hot water.
3. Stir and simmer until tender, covered, about 30 minutes.
4. Separately, fry randomly chopped sausages and add to the main mass.
5. Salt, season and cook everything together for another 7 minutes.

Recipe No. 6: Stewed cabbage with prunes

It's time to try something more spicy and interesting. The recipe with prunes is just right for this. You get a particularly intriguing taste if you buy smoked prunes. It gives the dish a smoky flavor and creates the atmosphere of a picnic in nature.

Ingredients:

• cabbage - 700 g;
• prunes -150 g;
• meat - 300 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• tomato paste - 50 g;
• salt, oil, bay leaf.

Cooking method:

1. Cut the meat into cubes (chicken fillet is best) and fry in a frying pan.
2. We also fry the chopped onions and carrots and add them to the meat.
3. Add shredded cabbage.
4. Dilute the tomato paste with 1 glass of hot water and pour into a container.
5. Simmer covered for 15 minutes.
6. Pitted prunes can be left whole or cut into halves and added to the meat along with bay leaves and seasonings. If the prunes are slightly dry, they should be steamed for 10 minutes, pouring boiling water over them.
7. Simmer for another 15 minutes and enjoy the finished dish.

Recipe #7: Sauerkraut Stewed Cabbage

This recipe will be an ideal side dish for any meat, as it has an unusual sour taste. The Latvians shared this unforgettably delicious cooking method with us. Its secret lies in a large amount of finely grated carrots. Cooking will not cause you any difficulties.

Ingredients:

• sauerkraut - 1 kg;
• carrots - 600 g;
• onions - 3 pcs.;
• vegetable oil;
• salt;
• cumin - 1-2 teaspoons.

Cooking method:

1. Chop the onion and fry in a hot frying pan.
2. Finely chop the carrots, add to the onions and simmer together for 7 minutes.
3. Lay out the sauerkraut, mix, add water to the level of the mass and simmer all together for about 30 minutes.
4. Add cumin and seasonings and keep covered until fully cooked.
5. To improve the taste, it is better to replace vegetable oil with pork fat.
6. Pickled vegetables go well with beans, so if you don’t have carrots, you can easily substitute them in the recipe.
7. The ideal addition in this case would be sour cream and fresh herbs.

Recipe No. 8: Stewed cabbage with meatballs

For adherents of a more dietary diet, we offer a recipe with meatballs; they turn out lighter than any fried meat. Garlic will add piquancy and novelty to the taste. The dish will be an excellent side dish for steamed rice or boiled potatoes.

Ingredients:

• cabbage - 1-1.5 kg;
• minced beef (pork) - 500 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• garlic - 2 cloves;
• tomato sauce - 60 g;
• salt;
• pepper.

Cooking method:

1. Place the pan on the fire to bring the water to a boil.
2. Finely chop the cabbage, cut the onion into cubes, and grate the carrots on a medium grater.
3. Add all the vegetables one by one to boiling water at intervals of 5 minutes.
4. Season it all with tomato paste, salt, pepper and mix thoroughly. Reduce the heat a little.
5. Now we prepare the minced meat. Add seasonings to taste, stir and make small balls.
6. After the vegetables in the pan have softened, add the meatballs to them and increase the heat.
7. After 15 minutes, season the almost finished dish with garlic and chopped herbs.
8. Now you can turn off the fire and let everything simmer for another 10 minutes. After that, the hot food can be served.

In any preparation there are always little tricks, the use of which will help you improve the dish, brightening up its shortcomings. When using our recipes we recommend:

1. If you like sweet and sour taste, then 10 minutes before the end of cooking, add a little sugar and vinegar to the dish.
2. To add a unique taste and thickness, you can add 1 spoon of wheat flour to the dish. The result will surprise you. First you need to fry it in a frying pan for a couple of minutes until creamy. Add flour 5 minutes before it is fully cooked.
3. Some housewives do not like to stew cabbage often because of its specific smell when cooking. A piece of stale bread or a crust of it will help solve your problem. It will remove all the unpleasant smell, and after cooking it can be easily removed with a slotted spoon.
4. To make the cabbage release more juice, after you cut it, add salt and mash it with your hands. After a couple of minutes it will become more juicy.
5. If you serve a dish with white cabbage beauty cold, then its taste will be favorably emphasized by sour cream.

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 peppertaste. 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- 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);

lemon 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.

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Stewed white cabbage is a hearty, tasty and aromatic dish. Today we have familiar recipes, not complicated and win-win.

A simple recipe for cabbage stewed in a frying pan with carrots and onions. Everything seems simple, but there are some minor issues. For example, the taste of stewed cabbage depends entirely on the cutting of vegetables. In particular, the most delicious cabbage will be obtained by slicing cabbage on the shredder of a food processor, carrots on a coarse grater, and onions in half rings using a knife, and nothing else. The only suitable alternative is to cut the cabbage by hand, neither too small nor too large.

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

1. Grate the carrots on a coarse grater.
2. Cut the cabbage into slices approximately 2.5-3 cm thick. Pass them through a food processor shredder or cut them across the layers by hand.
3. Cut the onion in half, and then into thin half rings.
4. Heat vegetable oil in a frying pan. First lightly fry the carrots over medium heat, after a couple of minutes add the onion, after another couple of minutes add the cabbage. Salt to taste and mix. Reduce the heat to minimum.
5. Next, if the cabbage is not too juicy, add 50 ml of water. If the cabbage is juicy and fresh, add a tablespoon of water. Cover tightly with a lid and leave to simmer over low heat for 30 minutes. Stir occasionally. It is very important not to let the cabbage fry; it should not be fried, but stewed.
6. 5 minutes before the end of stewing, add seasoning, stir the cabbage, cover again, heat through and turn off the heat. Let stand and soak in the spices for 20 minutes.

Recipe 2: how to deliciously stew cabbage with meat in a slow cooker

• Fresh cabbage - ½ head of medium size,
• pork - 800 g,
• onion - 1 head,
• carrots - 1 pc.,
• tomatoes - 3 pcs.,
• water - 1 multi-glass,
• salt,
• pepper,
• dill (I used frozen) - to taste.

Cut the pork into small pieces and place in the multicooker bowl. Chop the cabbage and place on the meat.
Cut the tomatoes into small slices and place in a slow cooker.
Finely chop the onion, grate the carrots and place everything in the slow cooker.
Add salt, pepper, water.

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

Place on a plate and serve.

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

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

Meanwhile, chop fresh cabbage and vegetables.

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

Mix everything and, after the signal, continue cooking to the “stew” mode for 1 hour 30 minutes. Ready!

2.3. Recipe by Svetlana Kislovskaya

Cut the meat into pieces. Chop fresh white cabbage. Chop the onion. Grate the carrots.

Set the multicooker to “baking” mode for 65 minutes. Add a couple of tablespoons of vegetable oil and fold in pieces of meat (pork, beef, lamb or chicken). Do not close the multicooker lid, but stir fry the meat several times for 20 minutes.

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

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

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

It turns out very tasty cabbage!

Recipe 3: how to deliciously stew cabbage with potatoes

• potatoes 5 pieces,
• half a head of cabbage (medium size),
• 1 bay leaf, cumin, black pepper, salt,
• onion 1 piece,
• 1 carrot,
• tomato paste 2 tbsp. spoons,
• one and a half glasses of water,
• vegetable oil for frying.

Recipe 4: how to deliciously stew young fresh cabbage (with photo)

We will tell you a simple recipe for making stewed cabbage in tomato paste with the addition of carrots. We will simmer white cabbage, cooking time - 40 minutes. If you stew young cabbage, the cooking time will be reduced by about 10 minutes, since young cabbage cooks faster. We give a basic recipe for stewed fresh cabbage; if you wish, you can add chopped sausage, sausages or pieces of chicken fillet to the cabbage.

• white cabbage - a small cabbage;
• 1-2 carrots;
• tomato paste - 2-3 tablespoons;
• sunflower oil - 30 ml;
• salt - teaspoon;
• bay leaf - 2-3 leaves.

The first step is to chop the cabbage. It is better to do this with a knife, and not in a food processor or using a grater. Only by hand is it possible to beautifully and thinly slice cabbage. Lightly mash the shredded cabbage with your hands so that it becomes softer and releases the juice.


The carrots should be peeled and the base cut off. Peeled carrots should be grated on a coarse grater.


Add carrots to cabbage.
We will simmer the cabbage in a frying pan. To do this, you will need a frying pan with high enough sides so that the cabbage does not fall out of the pan during frying and stirring.
Pour a little sunflower oil into the frying pan and add cabbage and carrots. Add two or three bay leaves for aroma and piquant taste.


Fry the cabbage for the first five minutes over high heat, stirring with a spatula every 20-30 seconds, otherwise the cabbage will start to burn. After a few minutes, the cabbage and carrots will become much softer. Add salt and thoroughly mix the contents of the pan.


Next, add tomato paste to the cabbage. To do this, mix two tablespoons of tomato paste in a cup of water. Then pour the pasta water directly into the pan with the cabbage.


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

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

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

1. Cut pre-washed chicken fillet into medium cubes. Salt and pepper it.

2. Fry the meat in sunflower oil.

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

4. Add vegetables to meat. Sauté for a few minutes.

5. Shred the cabbage. Preferably not very small, but not large either.

6. Pour the meat and vegetables into a saucepan, and add a third of the shredded cabbage there. Stir, add a little water, simmer over very low heat.

7. When the cabbage is slightly stewed (changes color), you can add another third of the shredded head of cabbage. Let's simmer again. And then add the last portion. If you mix all the cabbage with meat at once and put it to simmer, then it will all “fall” to the bottom and decrease in volume up to several times.

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

Serve the dish hot.

Recipe 6: how to deliciously stew sauerkraut in German

Stewed sauerkraut is a traditional side dish for pork knuckle, all kinds of sausages and other meat dishes of German cuisine.

Sometimes they suggest stewing cabbage with lard, but I recommend butter - this way the side dish will be lighter, because you have to eat it with meat, which already has enough fat. And lovers of lean cuisine can prepare this stewed sauerkraut with vegetable oil. The result will be no worse, I assure you.

There is also a small “fly in the ointment” - a strong sour smell when stewing, so be prepared to ventilate your kitchen.

• Sauerkraut - 1 kg
• Onions - 2 medium onions
• Butter - 100 g
• Cumin - to taste

We can ferment cabbage ourselves, but it’s easier to buy ready-made cabbage at the market. It is advisable to take cabbage like this, finely shredded. If you try it at the market, choose something more acidic; after stewing, the acid will go away. If your cabbage is cut larger, then before stewing it must be chopped with a knife.

Cut the onion into thin half rings.

Melt the butter in a thick, deep frying pan. Fry the onion in oil until golden brown, do not allow it to burn (it is better to keep the heat low).

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

After an hour, add cumin (no more than ¼ teaspoon), no need to salt the cabbage. We test for firmness - if the cabbage is soft and tender, then it is ready. If it crunches, simmer for another 15-20 minutes. You can add more pepper if you wish.

Everything worked out for me - the cabbage is delicious, it melts in your mouth :)

Recipe 7: how to deliciously stew cabbage and zucchini

• Carrot - 1 pc.
• Onion - 1 pc.
• Cabbage - 300 g.
• Zucchini - 400 g.
• Sour cream - 100 ml.
• Tomato juice - 200 ml.
• Sugar - 1 tbsp. spoon (without a slide).
• Salt - 3 pinches.
• Ground black pepper - 2 pinches.
• Cumin - 1 pinch.
• Bay leaf - 2 pcs.
• Citric acid - 1 pinch.

So, add sugar, salt, pepper, cumin and bay leaf to taste, add a pinch of citric acid.
Mix everything well and cover with a lid. Fry over medium heat.

When the excess liquid has evaporated, add sour cream and tomato juice.

Mix everything well, cover with a lid and simmer over low heat until cooked. That's all!

Recipe 8: how to deliciously stew cabbage with minced meat

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

The article will tell you about the secrets of preparing delicious stewed cabbage.

Stewed cabbage is a simple, tasty and healthy dish. A product such as white cabbage is available at almost any time of the year. And it costs little and is available to any family. Cabbage is irreplaceably healthy.

Few people know that even citrus fruits have less vitamin C than white cabbage. In addition, cabbage contains vitamins B and A, manganese, iron, iodine and magnesium. Cabbage is added to first courses - borscht or cabbage soup. They also prepare salads and fermented vegetables. If you want to diversify your diet, experiment with preparing stewed cabbage. There are many recipes, and some of them will be given below.

Stewed cabbage with pumpkin, recipe

Two healthy vegetables - cabbage and pumpkin - are combined in this recipe. They complement each other and create an indescribable taste.

• To prepare stewed cabbage with pumpkin, you will need: white cabbage, pumpkin pulp, onions, carrots, tomato paste or sauce, salt, pepper and herbs to taste
• Prepare the vegetables: cut the onion into small cubes, grate the carrots on a coarse grater, finely chop the cabbage and cut the pumpkin into small portions.
• Heat a little oil in a frying pan and sauté the onion. Add carrots to the onion and fry for a few minutes
• Next, add pieces of pumpkin and fill the dishes with a quarter glass of water or broth
• Simmer the pumpkin for 15 - 20 minutes under a closed lid over low heat.
• Then add cabbage. If the liquid has evaporated, you can add another quarter cup
• Salt, pepper and add tomato paste to our dish, mix. Cover with a lid and leave to simmer until the cabbage softens (20 minutes). The dish is ready

Stewed cabbage with white beans, recipe

Stewed cabbage with beans is a hearty dish, rich in protein and fiber. It can become a full-fledged side dish.

• To prepare this dish we will need: white cabbage, dry white beans, onions and carrots, tomato paste, salt and seasonings to taste
• The beans need to be soaked the day before cooking. It's best if the beans stay in water all night
• Drain the water from the beans and add fresh water. Boil the beans until cooked (but do not want them to fall apart). Approximate cooking time: 45 minutes
• While the beans are cooking, prepare the rest of the ingredients: finely chop the cabbage, cut the onion into cubes or half rings, grate the carrots
• Fry onions and carrots in vegetable oil, add tomato paste and a little water (broth). Pour the boiled beans and carcasses under the lid for 10 minutes
• Mix the beans with the roast and add the cabbage. Add salt and spices, simmer the dish for another 20 minutes

Fresh and pickled stewed cabbage, preparation

• Sauerkraut and fresh cabbage can be stewed at the same time. This is convenient if you have little sauerkraut left and don’t know how to use it
• Sauerkraut will add a slight acidity to the dish. Therefore, some chefs recommend not adding tomato paste when stewing sauerkraut.
• To prepare a dish of two types of cabbage, you need the following products: onions, fresh and pickled cabbage in equal proportions, salt and spices
• Fry the onion and add finely uncut fresh cabbage to it. She should give juice. If there is not enough liquid, add some water
• Then add sauerkraut, mix everything, salt and add spices. Simmer for 20 minutes until the cabbage softens

Stewed Red Cabbage Recipe

You can stew not only the usual white cabbage, but also red cabbage. But keep in mind that the color of the dish will be specific and other products that will be in the dish will darken.

• The recipe for red cabbage is not much different from white cabbage. The only thing is that we need acid to give the dish a beautiful color. I use apple cider vinegar or lemon juice
• We will need: onions and garlic, red cabbage, lemon juice, salt and spices
• Fry the onion. We put cabbage on it. Pour in lemon juice and add grated or crushed garlic. Mix thoroughly, salt and pepper the dish. Simmer covered for 15 minutes. The red cabbage dish turns out appetizing - pink and very piquant, thanks to lemon and garlic

Recipe for stewed cabbage with chicken fillet

Cabbage with chicken is an independent dish that will appeal to all family members. Due to the fact that it is low in carbohydrates and high in protein, this dish can be a good, complete dinner.

• To prepare the dish we will need: white cabbage, onions and carrots, chicken fillet, tomato paste, spices and salt
• We prepare the products: cut the fillet into small pieces, dice the onion, grate the carrots on a coarse grater, and shred the cabbage
• Fry the fillet pieces in a frying pan for a few minutes until a crispy crust forms.
• Set the fillet aside. Now fry the onions and carrots. At the end of frying, add the fillet, add a little salt and pepper to the frying. Add a quarter glass of water and simmer the mixture under the lid for 5 minutes
• Add cabbage to fry, add tomato paste, salt and spices. Mix the dish thoroughly and simmer for another 20 minutes

Stewed cabbage with chicken

Pork stew with cabbage, recipe, photo

This dish is higher in calories than cabbage with chicken. Depending on the proportions of pork and cabbage, the dish may turn out to be meat or predominantly vegetable.

• We will need: white cabbage, pork, onions and carrots, tomato paste, garlic, onions and spices (basil, black and red pepper)
• Let's prepare the ingredients: wash the pork and cut it into portions, cut the onion into cubes, three carrots, shred the cabbage, and squeeze the garlic through a press.
• Fry onions and carrots. Place the pieces of pork, fill the roast with water and simmer for 30 minutes.
• After this add garlic and tomato paste
• Add cabbage to the pork, add salt and spices, simmer for another 20 minutes

How to cook stewed cabbage with prunes?

Prunes will add a sweetish flavor to the dish and make stewed cabbage unusual on your table.

• To prepare cabbage with prunes we need: white cabbage, several pieces of prunes, onions and carrots, salt and spices
• Shred the cabbage, cut the onion into cubes, and grate the carrots
• If the prunes are too hard, soak them in warm water for 30 minutes. You can cut the prunes into pieces or leave them whole
• Fry onions and carrots. Add cabbage, add a little water if necessary
• Simmer the dish for 15 minutes, add tomato paste, salt, spices and prunes. Simmer for another 5 minutes

• The peculiarity of Czech cabbage is that pickled cabbage is used for its preparation. You can prepare it yourself. The store sells ready-made pickled cabbage.
• In the Czech Republic, cabbage is so popular that it is considered the most common side dish.
• Both white and red cabbage are used
• There are many recipes for Czech cabbage. Pork, smoked sausages and mushrooms are added to it
• Stewed cabbage is served in the Czech Republic with meat dishes. An extremely popular dish in local restaurants is stewed cabbage with duck.
• Stew pickled cabbage in the same way as fresh cabbage. Only the cooking time may be a little shorter - until the cabbage softens

The perfect recipe for stewed cabbage: how to cook stewed cabbage (as in the cafeteria)

Many housewives want to repeat the recipe for the same cabbage that was so often made in school canteens. It's very easy to do.

• The recipe is quite simple and requires a minimum of ingredients: cabbage, onion, salt and black pepper, tomato paste and apple cider vinegar.
• Fry the onion in a frying pan until golden brown. Place the cabbage and fill it with a quarter glass of water. Simmer for 20 - 25 minutes
• Prepare tomato sauce: mix tomato paste with a tablespoon of apple cider vinegar
• Add it to the cabbage and mix thoroughly, simmer for another 5 minutes. At the end, add salt, pepper and mix again

• Chop the cabbage as finely as possible to help it cook faster.
• First, fry the onion until golden brown and add the rest of the vegetables if necessary. Cabbage is placed at the very end
• Add tomato paste, salt and spices at the end. Otherwise, the cooking time will increase
• Stewed cabbage goes well with meat, mushrooms and other vegetables (for example, broccoli, asparagus or potatoes)
• The finished cabbage should be soft, but should not fall apart. Old cabbage stews 10 minutes longer than young cabbage

Video: Stewed cabbage

Of course, stewed cabbage can hardly be called a solemn, exquisite dish that can become a decoration or the main highlight of a festive table. But in many families it is an indispensable component of the daily diet. This is an excellent side dish for meat, fish or just a delicious main course. This type of cabbage is used to stuff pies or dumplings.

This dish is especially useful in the winter-spring period, when the human body begins to lack vitamins. Of course, you won’t get as much benefit as it gives. But even here enough vitamins are retained to satisfy the daily need for them, especially if you cook it with onions and carrots. You can use any vegetable oil, but unrefined sunflower oil will make this dish more aromatic and tastier.

Cooking stewed cabbage is not difficult, everything will definitely work out. Don’t be afraid to add 2 large onions and carrots to the steaming mixture - these products will make the finished dish rich and tasty. You may need to add water during cooking if the cabbage is dry. I always add 3-4 buds of cloves for a spicy aroma, but if you are not a “fan” of this spice, then just don’t add it - it won’t be any worse! Also, do not forget to remove the bay leaf from the dish immediately after cooking to avoid bitterness.

Stewed cabbage keeps well in the refrigerator for 2-3 days and reheats well without losing its taste. This recipe is basic, then you can experiment and add mushrooms, potatoes, etc. to it - and every time you will have a new and very tasty dish!