Almost every experienced housewife knows many ways to stew cabbage in a pan. Cabbage is an excellent source of fiber, vitamins and minerals. It is traditionally used in Russian and many other national cuisines. This dish is used as the main dish during Lent, as a side dish for meat and fish, and as a filling for pies. By adding different spices, vegetables and other ingredients, you can achieve completely different tastes of the same dish. Cabbage is stewed fresh and sauerkraut, Savoy, Chinese, cauliflower and broccoli.
First you need to choose a suitable head of cabbage in the store. It should be firm, dense, white, without rot spots and very thick veins at the base. It is better to choose flat heads, as they are more tender and juicy. You can store cabbage in the vegetable compartment of the refrigerator.
Before use, the upper loose leaves are cut out, then it is washed, cut into quarters and the stalk is removed. Each part is cut into thin strips or a shredder is used to grind, all thickenings and veins should be removed. In this form, the vegetable is ready for further cooking. All types of cabbage are prepared in the same way.
Sauerkraut should be discarded in a colander to drain excess brine, if it is sour, then you can rinse with water.
Classic way
To prepare this dish, you need to take a deep frying pan with a thick bottom; in the process of frying, the vegetable greatly decreases in volume.
For 1 kg of cabbage you will need 1 small carrot and onion, a couple of tbsp. l. sunflower or any vegetable oil, half a glass of water, bay leaf, salt, black ground pepper taste.
Heat vegetable oil in a frying pan, add diced onion and fry until translucent. Chop the carrots into not very thick strips and add to the pan, mix and fry until the vegetables become slightly golden. Put the chopped cabbage in a pile in a pan on top of the sautéed vegetables, add water, salt and seasonings, cover with a lid and turn on the burner at full power. After 5 minutes, when the cabbage is steamed, remove the lid, reduce the power of the burner a little and, stirring, fry until tender.
How much to stew cabbage in time depends on its variety and maturity. Usually 20 minutes is enough. Toward the end of cooking, it will begin to take on a brown hue and become soft, but will retain its shape. At this stage, you need to taste, whether there is enough salt and spices, and determine the readiness of the dish. Serve as a side dish for meat or baked fish.
If you need to get a more dietary version of the dish, then you can not add vegetable oil at all when stewing. Place chopped cabbage in a frying pan, finely chopped onions and carrots on top, add a glass of water, salt, cover, and let it stew for about 10 minutes. Then open the lid and simmer until done. Cabbage prepared in this way will remain light at the end of cooking. If you wish, you can add a little tomato at the beginning, then the dish at the end of cooking will acquire a dark brown hue.
Cabbage stew with potatoes
It's delicious and inexpensive. a traditional dish it's very easy to cook. In a frying pan in oil, fry the potatoes cut into medium cubes until golden brown and pull it out. In the same oil, stew the cabbage in the usual classic way. At the end of the stew, add the previously cooked potatoes, put a little tomato, and leave everything together to simmer over low heat until tender.
You can also cook lazy cabbage rolls in a pan. This is practically the same stewed cabbage, but due to the added ingredients, a different taste comes out.
For 300 g of ground beef, take half a glass of rice and sour cream, 1 kg of cabbage, 3 tbsp. l. tomato puree, 1.5 cups of water, 2 tbsp. l. vegetable oil, salt and spices to taste.
Fry finely chopped onions and carrots in oil, add minced meat to them and stew everything a little. Mix together tomato, water, sour cream, salt and spices. Add raw washed rice to the fried minced meat, pour over the sauce, let it boil. Now you can lay the cabbage chopped into cubes, mix all the ingredients, cover and simmer over low heat until cooked for about half an hour. The finished dish can be sprinkled with fresh herbs and finely chopped garlic.
Dry borscht
This dish, made in the traditional Russian style, comes out very satisfying and tasty.
Ingredients:
- white cabbage - 1 kg;
- pork ribs - 500 g;
- pork belly - 200 g;
- potatoes - 500 g;
- flour - 1 tbsp. l.;
- onion, carrot, bell pepper- 1 pc.;
- sugar - 1 tbsp. l.;
- tomato paste - 3 tbsp. l.;
- water - 1 glass;
- salt, ground black pepper, herbs, garlic, bay leaf - all to taste.
Put finely chopped brisket in a dry, heated frying pan with high sides and wait until the fat is rendered, add onions, carrots and peppers chopped into small cubes, fry everything. Pork ribs cut into portions and put to the vegetables, add half a glass of water, simmer over low heat until half cooked.
Cut potatoes and cabbage into medium cubes, put on meat in a pan, add tomato paste, salt, sugar and spices diluted in the remaining water, cover and leave to simmer over very low heat for 1 hour.
In a dry frying pan over high heat, fry the flour until golden brown and add to the main dish at the end of cooking, mix well, put chopped herbs and garlic, turn off the heat. wrap up ready meal so that it sweats for another 3 hours. You can serve it with sour cream.
Braised young cabbage
The preparation of this dish is slightly different, as young cabbage leaves are very tender and do not require long stewing.
Put chopped large cabbage in a high hill in a dry, heated frying pan, cover with a lid and let it steam for about 5 minutes. When it starts to quickly decrease in volume, losing water, open the lid, add vegetable oil, salt and spices, mix and fry at full power for 3-5 minutes. If desired, you can pour beaten eggs a few minutes before readiness.
If you add finely chopped boiled eggs and green onions to the cooled cabbage, you get a delicious filling for pies and kulebyaki.
Several general advice how to stew fresh cabbage deliciously:
- Choose elastic ripe heads of late varieties for stewing.
- It is necessary to simmer over low heat, otherwise it will turn out to be tough and bitter in taste.
- If the cabbage has released too much juice, it can be drained, otherwise it will become very soft during the stewing process.
- When stewing with meat, you should first cook it until half cooked, and then add the main ingredients.
- Prunes, dried apricots or raisins added when stewing cabbage will add a touch of piquancy to the dish.
- Cabbage, neutral in taste, takes the aroma of additives into itself. Therefore, each time you can cook a new dish of stewed cabbage, varying different ingredients, seasonings and spices. If you add turmeric, coconut milk and chicken, you get an Indian-style dish. Adjika or tkemali will give Caucasian, and soy sauce and ginger - oriental notes.
- To make the stew tastier, you can bring it to readiness in the oven, leaving it for 40 minutes at low power.
- During fasting or for vegetarians, you can use stewed cabbage as a main dish, adding dried or fresh mushrooms, beans, rice when cooking.
Since earlier cabbage was preserved only in sauerkraut for the winter, such a dish has remained popular in the cuisines of many countries to this day. In Germany they stew sauerkraut with Bavarian sausages, in Russia with brisket, in Poland and Western Ukraine with lard and smoked sausages.
Moscow hodgepodge of sauerkraut in a frying pan
To prepare this dish you will need: 1 kg of pressed sauerkraut, 300 g of raw or smoked brisket, 1 onion, 2 medium pickled cucumbers, 2 tbsp. l. tomato puree, 1 tbsp. l. sugar, half a glass of cucumber pickle, 300 g of sausages.
In a frying pan, melt the fat from the chopped brisket, fry the onion in it, add the cabbage and cook over high heat. Then put the cucumbers, grated on a coarse grater, sliced sausages, pour the tomato diluted in brine, add sugar, cover and simmer over low heat for 20 minutes. Taste for salt before adding, you may not need it. Serve with sour cream, olives and a slice of lemon.
In Poland, a similar dish called bigos is prepared. There are a lot of options for its preparation, but the main ingredients are sauerkraut, several types of meat and smoked sausages. Traditionally, this dish languishes for many hours on a very slow fire, and preferably in an oven.
Other extinguishing methods
Savoy resembles a young white cabbage, it is just as tender and cooks quickly.
For example, stewed cabbage in a pan or savoy cabbage in Italian.
Ingredients:
- 2 tbsp. l. olive oil;
- 1 onion and celery stalk, diced
- one and a half glasses of tomato puree or fresh tomatoes, mashed in a blender;
- 1 glass of water;
- 1 small head;
- half a glass of rice;
- 1 tsp sea salt;
- lots of grated parmesan.
How to cook:
- Heat the olive oil in a heavy skillet on a high burner setting. Add the onion and celery, stir and cook for about 3 minutes, until the onion starts to become translucent.
- Remove the stalk from the cabbage and chop into thin strips.
- Meanwhile, add the tomato puree to the celery and onion, and simmer for about 7 minutes.
- Add cabbage, salt and pour water. Stirring frequently, bring to a boil.
- Put the washed rice and let it boil under the lid until it is ready.
- Open the lid, turn on the burner power and stir quickly until the remaining liquid has evaporated.
- Serve an Italian dish with plenty of grated parmesan.
Purple cabbage tastes similar to regular cabbage, but is drier and thicker-veined, so it takes longer to cook.
Cabbage is stewed, like white cabbage, but with the addition of a double amount of water, vinegar and honey, cumin and dried dill are best suited from spices. Stew such cabbage should be about an hour on low heat. The cooked dish is ideal as a side dish for baked pork knuckle or grilled pork sausages.
Braised cauliflower in a pan
cauliflower weighing about 1 kg, divide into inflorescences and put in a heavy pan, add half a glass of liquid, cover and simmer for 5-8 minutes to make it a little softer. Then add 80-100 g of butter and fry until slightly golden. After that, put half a glass of sour cream, salt to taste and a lot of freshly ground black pepper into the cooking dish, cover and simmer, at the end of cooking add 100 g of grated hard cheese. This dish is delicious both hot and cold. You can cook broccoli the same way.
You can cook stewed cabbage in many ways. This nutritious dish is one of the most economical ways to cook, and it's incredibly delicious and never gets boring. And how to stew cabbage in a pan, there are many recipes for this.
Video - how to cook stewed cabbage deliciously
So summer reminded that it is. Spring has come and gone this year. And now it's summer, not calendar, but obvious. Nature woke up a long time ago, turned green and began to delight us with vegetables and fruits of the new season. As usual, the first tomatoes, cucumbers, radishes, cabbage.
A firm belief - you can’t eat the first vegetables, there are nitrates. I am sure that 99 out of 100 do not know what nitrates are. You might think that vegetables with nitrates are grown separately for us so that we do not eat them. Here is a bed with nitrates, but here without.
All winter we cooked and stewed white cabbage:, and of course.
But now the first wave of fresh young vegetables has passed. Everyone is already full. Further, as a rule, the beloved is already tired, and I want something more substantial.
In such cases, we cook sauteed young vegetables, stews or warm. This is almost a visiting card of home cooking for us - a lot of vitamins, garlic for prevention and, in general, it is very tasty.
Often for breakfast we cook a quick dish - stewed young cabbage without meat with vegetables and herbs. The dish is prepared in half an hour, and is very suitable for a good breakfast before work, like.
Braised cabbage without meat. Quick Recipe
Ingredients (2 servings)
- Young cabbage 0.5 heads
- Onion 1-2 pcs
- Carrot 1 pc
- Tomatoes 2 pcs
- Parsley 4-5 sprigs
- Vegetable oil 2 tbsp. l.
- Salt, tomato paste, black pepper, coriander taste
- They say that wild cabbage comes from southern England and Ireland, northwestern France, grows in Helgoland, Denmark and along the northern shores of the Mediterranean near Nice, Genoa and Luke - in other words, in Europe. Now cabbage does not grow, except perhaps in Antarctica and in the deserts. Cabbage is considered one of the most important food plants, contains great amount vitamins, fiber and nutrients.
Young cabbage and vegetables
- Stewed cabbage without meat is cooked for about 30 minutes, which makes this dish quite appropriate for breakfast. However, as an appetizer, it is also great.
- If you can buy young vegetables at the same time as a young head of cabbage, great.
- Clean the bulb. and cut into large strips. Peel the carrots and grate on a coarse grater or cut into strips. Wash the tomatoes and cut into slices, seeds and skins can be left.
- Fry the onion until golden brown in vegetable oil.
Fry the onion until golden brown
- Add tomato and carrot. Simmer vegetables covered for 3-5 minutes.
Add tomato and carrot
- Add salt and ground black pepper to taste. I recommend adding 1-2 pinches of ground coriander. Dilute 1 tbsp. l. tomato paste water and add to vegetables.
Add spices and tomato
- Thinly chop a head of young cabbage with a knife or a special tool. Lay the cabbage on top of the stewed vegetables and cover the pan tightly with a lid. Simmer without stirring for 10-12 minutes. During this time, the cabbage will become soft and lose its volume, as they say, it will settle.
Lay cabbage on top of stewed vegetables
- Mix the vegetables and let the cabbage without meat stew for another 10 minutes.
Stew cabbage under the lid
- Ready young stewed cabbage without meat can be an independent dish, very tasty with fresh bread. And it can act as an appetizer or even a vegetable side dish. Very tasty with boiled young potatoes sprinkled with dill.
Calories: Not specified
Time for preparing: Not specified
It happens when you need to cook a side dish in just 10-15 minutes. And here, for this case, I have one wonderful recipe. Braised cabbage in a pan turns out to be tasty and satisfying, as it is not stewed in a saucepan, as usual, but cooked in a pan. Therefore, it is more crispy and spicy.
You can serve such a side dish with meat, sausages or. And if you are going to cook pies, then you can’t imagine a better dish for filling. If desired, finely chopped herbs and spices can be added to the cabbage.
To prepare such a dish, we need to buy fresh strong white cabbage. When you choose, pay attention that the head of cabbage is elastic, for this, squeeze the cabbage in your hands, if you hear a crunch, it means that the cabbage is really fresh, not stale. If the upper cabbage leaves are dryish or frankly lethargic and rotten, then do not take such a head at all, because inside, most likely, the cabbage will be spoiled.
Onions for this dish must be taken yellow onion, do not try to replace it with lettuce white or purple. You will only spoil the taste of your dish. Because such an onion is not suitable for heat treatment and becomes sluggish, tasteless.
According to the recipe, I add tomato paste to the dish, but if you wish, you can cut fresh tomato fruits or take it - it will be just as tasty.
The recipe is for 2 servings.
Ingredients:
- fresh white cabbage - 600-700 g,
- carrot root - 2-3 pcs.,
- yellow turnip - 1 pc.,
- vegetable oil - 2 tbsp. l.,
- tomato paste - 1 tbsp. l.,
- pepper, salt, spices.
Recipe with photo step by step:
Cut the white cabbage in half, removing the top leaves. And then chop with a knife or with a shredder.
Then, we lightly crush the shredded cabbage with our hands to knead it.
The peeled carrot root is also chopped or grated.
We clean the onion from the husk and cut it finely with a knife.
Pour oil into the bottom of a deep frying pan. And put chopped cabbage and carrots. Stir, and then simmer over low heat under the lid.
After 5-7 minutes, when the cabbage is already a little soft and starts to shrink, add onion, tomato paste, salt and spices.
You can add some water.
Next, cook the dish for another 5-7 minutes, stirring constantly so as not to burn.
In the finished dish, the cabbage should have a pleasant taste, be moderately soft and slightly crunchy.
For the lenten menu, you will need a recipe for cooking very tasty
What a good cabbage! Juicy crispy heads of cabbage in the skillful hands of professionals and housewives magically turn into different goodies: cold and hot, salty and sour, pickled and fried, instantly swept off the table or stored in cellars until the cherished day...
Let's talk about the most "tender" cabbage - stew. Believe me, this modest and inexpensive dish deserves the closest attention.
She has a lot of fans. Delicious, fragrant, with meat or mushrooms, sausages or sour cream - delicious! A plate with sweetly steaming stewed cabbage is right in front of your eyes, right?
In Russian cuisine, stewed cabbage has been popular for more than a century, and there are three reasons for this: it is hearty, tasty and inexpensive. A huge plus is that you can stew it both fresh and pickled. And it really diversifies our table. Moreover, in different combinations - with meat or mushrooms, rice, beans, poultry or raisins - stewed cabbage will be different every time, and therefore it has not been boring for decades. Of course, there are rules, subtleties and secrets here. We will talk about them.
How to prepare and cut cabbage
We usually start: by cleaning the forks from the top leaves. Then we chop the cabbage in any convenient way, manually or on a shredder, with straws or cubes. What is correct or better? - Just the way you like it. It’s just that the stewing time will be different, and the dishes will look different.
If the cabbage is sauerkraut, it is sorted out and crushed to the same size pieces. Too acidic should be washed in water. Of course, this will take a lot of vitamin C, but stewing peroxide cabbage is more expensive for yourself: it will still be tasteless.
How long to stew cabbage
If the cabbage is young, 12-15 minutes is enough, but winter varieties require at least 30-40 minutes of general heat treatment.
If you decide to stew cabbage in the oven, then the temperature should be set no higher than 165-170 ° C so that boiling is minimal. The time will be the same - up to 40 minutes.
The multicooker will need two modes: first, for frying onions, carrots and other ingredients, the “Frying” mode is set for the time specified for the products. Then, already for cabbage - the "Extinguishing" mode for 20-40 minutes, depending on its "age".
You should not stew cabbage “longer to be softer”: not only will it “bloom” and become less attractive and tasty, it will also lose all its useful properties.
Readiness is determined by taste and softness. The characteristic darkening of cabbage, the appearance of specific sharpness, tenderness and “bitterness” are signs that it is time to turn off the dish.
I would especially like to note that you can stew cabbage anywhere - on the stove, in the oven, in a slow cooker or double boiler - and in any dish: in a cauldron, frying pan or in a saucepan with thick walls. That's how unpretentious she is!
Tricks and subtleties of extinguishing
It would seem, what tricks - covered with a lid, and carcasses ... But no, there are secrets here too!
Prepared cabbage can first be fried a little in hot oil (fat) until a pleasant golden hue. Stir gently to ensure it cooks evenly. After that, depending on the idea, add more oil or water (broth) and simmer under a closed lid on the slowest fire until cooked.
But according to the classic “Soviet” recipe, cabbage is not fried, but immediately stewed with a small amount of liquid or broth.
It is better to put salt in cabbage not immediately, but 10-12 minutes before readiness.
If you want to give the dish a pleasant sweet and sour taste, add a spoonful of sugar and table vinegar 7-10 minutes before the end of the stew. Of course, you don’t need to add vinegar to sauerkraut, but an incomplete teaspoon of sugar (for the volume of a liter jar) perfectly balances the taste and softens the sharp sourness.
When choosing sunflower oil, give preference to unrefined, cabbage on it turns out tastier.
If you want the lowest calorie cabbage, add hot water instead of butter. And to increase calorie content and satiety, on the contrary, it is better to add oil or meat broth.
Another little secret that will help give stewed cabbage an unusually original taste: literally 4-5 minutes before fully prepared add to it lightly fried in oil (or simply dried in a dry frying pan to a beige-cream color) wheat flour at the rate of 1 tbsp. per 1 kg of cabbage. Believe me, it will be delicious!
And this secret is for those who can’t stand the smell of boiling cabbage (it’s really not very pleasant): put a large piece of stale bread in a cauldron or pan where cabbage is boiled or begins to be stewed. It will help get rid of the smell. And before the end of cooking, remove the softened bread with a spoon or slotted spoon.
And last, most main secret- Cabbage should be stewed with pleasure! Then she will definitely be incomparable!
Braised cabbage "Student-style"
If mom is far away, what can be cooked without special skills? That's right, make scrambled eggs, boil potatoes and stew cabbage! It is worth trying once, and a cheap hearty dish will become one of your favorites. And even a simple boiled sausage in stewed cabbage will acquire the features and taste of real meat. I remember that in a student dormitory, at least a dozen cabbage fans who “randomly looked in” gathered for the smell of such a “stew”, there weren’t enough forks))
Cabbage is prepared "in a student's way" as follows:
White cabbage - 1 fork (about 1.5 kg)
Boiled sausage (doctor's, dairy - any, sausages are also suitable) - 300 g
Carrots - 2-3 medium sizes
Tomato paste - 4 tablespoons (or 2 fresh tomatoes)
Onion - 2 medium onions
Vegetable oil (unrefined tastes better)
Salt - to taste
Bay leaf - 2 pcs
Black pepper - optional and to taste
In a cauldron, fry the onion, cut into half rings, and carrots, grated on a coarse grater. Add finely chopped cabbage, mix and pour 1 cup of hot water (boiling water). Close the lid and simmer over low heat until soft.
Sausage (sausages) cut into cubes, strips, uneven "meat" pieces - as fantasy tells, lightly fry in vegetable oil until a beautiful crust and send to cabbage.
On the oil in which the sausage was fried, calcine the tomato paste for a minute (tomatoes are longer so that the juice evaporates) - and also send to the cauldron with cabbage and sausage.
Mix everything, add salt, pepper, bay leaf - and simmer everything together for another 5-7 minutes. Eat with pleasure!
Braised cabbage with meat
Many housewives believe that the most delicious stewed cabbage is obtained with pork meat. And it's true - cabbage with pork is simply divine. But with beef and poultry it will turn out no worse! And imagine how many different dishes will come out!
What you need to know if you decide to stew cabbage with meat:
Any meat is suitable - a shoulder blade, a tenderloin, a thigh, and smoked ribs and even minced meat.
Both fresh and sauerkraut are suitable for stewing, you can even stew them together, it will be both original and tasty.
Here is one of those recipes that have long established themselves as "very successful." Try it, you must like it!
White cabbage - 1 kg
Meat (veal, pulp) - 350 g
Carrots - 2 medium
Onion - 1 pc.
Bulgarian sweet pepper - 1 pc (optional)
Tomato paste or puree - 2 tbsp. spoons
Fresh tomato - 1 pc.
Melted butter - 2-3 tbsp. spoons
Sour cream - 1 tablespoon
Salt - to taste
Ground black pepper - to taste
Salt the pieces of meat (pepper, who loves) and fry over low heat until golden brown.
Add chopped onions and carrots to it and sauté them until golden brown. Then add finely chopped fresh tomato(or skip this operation if there is no tomato) and finely chopped cabbage. After mixing everything, simmer under a lid over low heat for 15-20 minutes.
Add a spoonful of sour cream to the tomato paste (puree), mix, add 100-120 ml of water - and pour the resulting sauce into the cabbage. Mix and simmer until done. Cabbage turns out fragrant and tender. Cabbage is fragrant and delicate in taste.
Braised cabbage with prunes
An unusually piquant aroma of haze gives cabbage prunes. You can add meat, or you can not add - then it will be wonderfully satisfying meatless dish(which is just the way - the post began).
Preparing such cabbage is also quite simple. We will need:
Prunes - 200 g
Carrot - 1 pc. medium size
Onion - 1 pc (large)
Tomato paste - 2-3 tbsp. spoons
Bay leaf - 2 pcs
Vegetable oil - for frying onions and carrots
Salt - to taste
Black pepper - to taste
Fry onions in half rings, carrots “under a large grater”. Add chopped cabbage, mix, add 200 ml of boiling water - and simmer under a closed lid for 15 minutes. Add prunes and tomato paste, salt and pepper, put a bay leaf, mix, pour another 150 ml of boiling water and simmer until tender for 15-17 minutes.
Good advice: when you buy prunes, choose with the smell of smoke, "smoked". Best of all, if it is resiliently soft. But if you purchased a dry one, it doesn’t matter either: just pour boiling water over it for a few minutes, it will “soften”.
Braised cabbage with mushrooms
To the question “What is tastier - cabbage with meat or mushrooms? Or with prunes? or with beans?" It's hard to answer. Everything is extremely tasty! But what distinguishes cabbage with mushrooms is its unique complex aroma and simply amazing taste. Try it! And it won't take much time, and, perhaps, everyone can afford it.
What will we need?
White cabbage - 1 medium fork (1.5 kg)
Mushrooms (champignons, oyster mushrooms, any of your own - fresh or even dried) - 500 g
Carrots - 400-500 g
Onion - 4-5 pieces
Tomato paste - 100 g
Bay leaf - 2-3 pieces
Vegetable oil - how much is needed for frying
Salt - to taste
Black pepper - to taste
Shred the cabbage and fry it in a small amount of oil until it becomes soft. Chop the onion and carrot to your liking and fry until half cooked. Mushrooms cut into either transverse slices or cubes, put in a pan and heat until they release juice. You can stew the mushrooms a little until the juice evaporates, or you can drain the juice and, adding oil, fry (it turns out delicious anyway).
Put everything (cabbage, onions with carrots and mushrooms) in one cauldron (or a large deep frying pan), mix, add tomato paste and 300 ml of boiling water and simmer under a lid until cabbage and mushrooms are ready. As a rule, it is 15-20 minutes. A few minutes before cooking, salt and add bay leaf and pepper.
Good advice: Such cabbage turns out to be very tasty if you stew it in the oven at a temperature of 180-190 ° C.
Braised cabbage with beans
This dish has an original taste, it is hearty and ... beautiful. And it is perfect for those who are fasting. Any beans will do - white or colored, large or small, dry or canned. If you decide to stew cabbage with beans, be prepared for the fact that in time this dish will outperform even cabbage with meat, because the beans are cooked for quite a long time. But the result is worth it
White cabbage - 1 kg
Beans - 200 g
Carrot - 1 (large)
Garlic - 1-2 cloves
Potatoes - 2-3 pieces (medium size)
Tomato paste - 2 tbsp. spoons
Cardamom 1/4 teaspoon
Coriander (optional) - 0.5-1 teaspoon
Vegetable oil - 25-35 g
Salt - to taste
Greens (dill)
Beans are best soaked in cold water overnight. Then rinse and boil in salted water (about 1.5 hours), turn off the heat, hold under the lid for another 20 minutes, then drain the water.
While the beans are cooking, you can cook the rest. Put garlic and ginger, cut into small cubes, into hot vegetable oil, add cardamom and fry everything (2-3 minutes). Then send carrots cut into half rings to them and fry until a beautiful golden-cream color. Add diced potatoes and continue to fry for 4-5 minutes, stirring occasionally.
Now it's the turn of thinly shredded cabbage. Continue to fry the whole mixture over medium heat for another 5-6 minutes, stirring occasionally. Salt, add tomato paste diluted in 50-60 ml of water and simmer under a lid over low heat until the cabbage is ready. Add the beans to the almost ready cabbage, carefully so as not to crush the beans, mix and leave on a tiny fire for a few minutes. At this point, spice lovers can add their own zest to the dish (we have coriander in high esteem). After 5-7 minutes of joint stewing, the dish is ready!
Cabbage stewed in a pan is a wonderful dish that is eaten cold and hot. It can be eaten on its own, or used as a filling for pies and pancakes. Delicious stew cabbage is not difficult, and the cost is one of the lowest. The technology of how to stew cabbage in a frying pan tasty and fast is easy to master, and the recipe will take root in the piggy bank of zealous housewives who love to pamper their loved ones with goodies.
meat, sausages, chicken cutlets, and other meat dishes always require a separate side dish. Braised cabbage goes well with these dishes, especially with smoked meats. It is good, both on its own and paired with boiled potatoes. It can be lightly fried or melt in your mouth. The dish is easy to spice up with paprika and tomato paste. The main thing is to master basic recipe to then fantasize at your pleasure.
You will need (based on 2-3 servings)
- a large fork of cabbage - 700 g;
- bulb - large head;
- 100 g of vegetable oil;
- large carrots;
- spices, salt to taste;
- 100 ml water or broth.
Finely chop the cabbage with a knife or on a special shredder. The main thing is that the stripes are neat and thin. Thick pieces will take longer to stew and cook unevenly, so the final result largely depends on the shredding. Salt chopped cabbage, shake hands, as is usually done for sourdough: this way it will be juicier. Cut the onion into cubes, grate the carrots. Heat up a frying pan and pour vegetable oil into it. Lower the cabbage and fry until crispy, stirring constantly so that the frying comes out evenly.
Now reduce the heat, cover the dish with a lid, simmer until tender. 10 minutes before the end, if desired, you can add a tablespoon of tomato paste, then the cabbage will acquire a characteristic tomato light sourness. Recognizing the finished cabbage is very simple: it becomes oily in texture, shiny, brownish-golden. The total extinguishing time does not exceed 30-40 minutes.
The best combination of cabbage with herbs, and, surprisingly, fresh sour cream. The dish is served with a piece of Borodinsky black bread.
Remember! Any cabbage is not suitable for stewing: young cabbage is too soft, it will give a lot of juice and turn out to be “boiled”, but elastic heads of winter varieties (for example, Slava variety) are stewed perfectly and release just enough juice to make the dish juicy. You need to choose such a head of cabbage by the crunch: when squeezing in your hands, a characteristic crunch should be heard.
Meat Recipe
Cabbage with meat is one of the the best dishes for the cold season. Such a dish is often called a hodgepodge, it perfectly saturates, warms, but at the same time it never overloads the stomach (especially if you use not pork, but chicken fillet). With proper serving, the dish can easily become a companion for foamy drinks: just season it with fragrant sweet mustard, sprinkle with fresh herbs. Cabbage with meat, red variety, they like to serve in cozy Czech taverns.
For delicious cabbage, prepare: (based on 3-4 servings)
- a large fork of cabbage - 1.5 kg;
- pork ribs, chicken thighs or chicken legs, chicken fillet - 1 kg;
- 2 large onions;
- 150 g of vegetable oil;
- two medium carrots;
- salt, spices.
The first thing to do is to fry the meat over high heat until crispy. It is better to cook it in a separate pan. Prepare cabbage in the same way as in classic recipe, but at the stage of roasting cabbage, add pieces of meat, salt, spices to taste to it. The dish is stewed over low heat for about an hour. Served with mustard sauce, sour cream, bread, herbs.
Culinary trick! Remember that almost any type of meat can be used for cabbage and each will be combined perfectly. True, if you like beef, it is better to take the youngest - so it will cook faster.
With potato
Potatoes, like meat, give the dish solidity, and besides, it can be served as an independent complex side dish. The cooking time is slightly longer, you need to add more water or broth.
In general, the recipe for stewed cabbage with potatoes relies on the basic method. After a quick frying in a skillet, simmer it for 10 minutes, and then combine with potato cubes. It remains to add a little water, spices, and then simmer the dish until fully cooked for another 20-30 minutes. Option for children's menu- boil and mash potatoes, and serve the finished mashed potatoes separately.
Interesting fact. Have you ever wondered how chefs cook cabbage in traditional canteens and why it is so tasty? It turns out that a spoonful of sugar and a tablespoon of 5% vinegar gives a pleasant aftertaste to cabbage. The dish is usually seasoned at the very end, 5-7 minutes before it is ready.
with sausages
Sausages, sausages, any smoked meats are best combined with cabbage. This is a classic of the culinary genre, and you can always sing praises - how tasty the dish is!
With all this, if desired, anyone can cook food - the main thing is to prepare smoked meats in advance, and it is better to take different types.
Suitable for cooking:
- pieces of sausages, sausages;
- boiled, semi-smoked sausage;
- smoked chicken, pork ribs.
The more different pieces used, the more flavorful the finished dish will be. But, if you want to feed your family quickly and satisfyingly, it is quite possible to get by with sausages alone. It will be very tasty to combine cabbage with potatoes and sausages, if the potatoes are added during the cooking process at the half-cooked stage and stewed together with the main dish.
Smoked meats are finely cut into cubes or strips, fried in a separate frying pan and added to stewed cabbage 10 minutes before readiness. The most relish is to let all the ingredients come together: smoked meats should give the cabbage a pleasant aftertaste, and absorb the juices of this vegetable themselves. Cabbage-smoked hodgepodge is served with black bread and herbs.
Can't stand the smell of cabbage while cooking? Place a large piece of stale bread, whether black or white, in a dish. It will absorb the bad odor. Before the end of cooking, it is enough to get the soaked bread with a slotted spoon.
With the addition of mushrooms
During the mushroom season, it is simply impossible not to pamper the family with cabbage stewed with wild mushrooms. True, the dish cannot be called light: mushrooms are difficult to digest by the body, so it cannot be included in the children's diet.
Combine with cabbage:
- White mushrooms.
- Honey mushrooms.
- Oily.
- Chanterelles.
- Russula.
How to cook mushroom cabbage? Mushrooms are pre-cleaned and boil until tender in salted water. Fry with onions on the butter. Add mushrooms to the cabbage stewed in a pan, mix thoroughly and let stew for another 15 minutes. Such a hodgepodge is ideally combined with dill - feel free to add a large bunch of fresh herbs. Separately, you can serve mashed potatoes, boiled potatoes and sauce based on sour cream and horseradish. AT winter time year, change freshly picked wild mushrooms for frozen ones, or buy champignons - the cabbage will turn out to be no less fragrant.
Easy delicious chicken recipe
Cabbage is a low-calorie vegetable available at any time of the year. In the summer you can buy a young one, in the winter you can add sauerkraut to the dish, due to which the food acquires a pleasant sourness. Nutritionists strongly recommend actively including it in the menu for everyone who monitors their weight, counts calories. Braised cabbage with chicken will fit into the most strict diet, provided that skinless chicken fillet is used as the meat component.
The cooking process is the same as in the preparation of smoked hodgepodge: it is better to fry the chicken pieces in a separate frying pan. And here's why: if you mix chicken with cabbage right away, the bird will extract the juice, the cabbage will begin to boil in it, and the taste will change significantly. Mix the fillet with cabbage, add spices, bring to readiness for 15 minutes.
The total cooking time will not exceed 30 minutes, plus the dish has a great advantage - it can be eaten even cold, it “sounds” differently, but the taste remains rich.
To summarize, each housewife may have her own secrets of cooking: someone adds fresh tomatoes instead of pasta, another cannot think without hop-suneli spice (and such cabbage turns out to be spicy, oriental, very fragrant). You can add a large bunch of cilantro or mix with minced meat - there are many variations, and each one deserves to take pride of place in the daily diet.