What oil to stew cabbage in. How to stew cabbage in a frying pan. Recipes. Pork stew with cabbage, recipe, photo

Good afternoon.

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

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

And for sure, this dislike comes from kindergarten, where stewed cabbage was called a very healthy, but not at all tasty and bland vegetable slurry. And the smell alone still awakens unpleasant memories.

Today I suggest you look at how to properly stew cabbage so that you get a very tasty dish, so that even children ask for more.

Let's consider several options for all occasions so that you always have the right recipe on hand.

Stewed cabbage in a frying pan - a step-by-step classic recipe

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

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

Ingredients:

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

Preparation:

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

2. Wash the carrots, peel and grate on a coarse grater.

3. Shred the cabbage with a special grater or cut it into strips as thin as possible with a knife.

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 add the cabbage to the frying pan.

The remaining onions and carrots should be removed from the pan with a paper towel so that they do not burn, and the vegetable oil should be poured in and heated again before frying the cabbage.

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

6. Then add the fried onions and carrots to the cabbage, add salt, pepper and mix thoroughly.

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

There is no need to add additional water; a sufficient amount of it will be released from the cabbage during the stewing process.

Simmer for 15 minutes. Done, bon appetit!

How to stew cabbage in a frying pan with tomato paste

This recipe can also be called a classic. Tomato paste perfectly complements the taste of vegetables and the result is a very tasty and aromatic dish.

Ingredients:

• Cabbage - 1/3 head
• Onion - 1 pc.
• Water - 0.5 cups (100 ml)
• Tomato paste - 1 tbsp
• Salt - 1 tsp. no slide
• Vegetable oil

Preparation:

1. Shred the cabbage and knead it a little with your hands so that it begins to release moisture. Then we send it to a heated frying pan with vegetable oil and immediately add the chopped onion.

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

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

Done, bon appetit!

Cabbage with minced meat, stewed in a frying pan

So, we’ve sorted out the basic ways of stewing cabbage as a side dish, now let’s move on to full-fledged hearty dishes with meat.

Ingredients:

• 330 g white cabbage
• 170 g Chinese cabbage
• 70 g onion
• 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 frying pan with vegetable oil over medium heat until soft.

2. Next, add the shredded white cabbage, mix, cover with a lid, reduce the heat to low and simmer for 15 minutes.

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

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

4. After the required 15 minutes, add semi-finished minced meat and Chinese cabbage cut into strips to the cabbage, close the lid again and wait another 5 minutes.

5. Open the lid again, stir, add salt, tomato and soy sauces, mix again and close the lid again for 5 minutes so that the vegetables and meat are saturated with 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, a traditional Polish dish. I suggest you see how to prepare it correctly.

Recipe for stewed cabbage with sausages

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

Ingredients:

• Cabbage - 700 g
• Sausages (boiled sausage) – 300 g
• Onion - 100 g
• Tomato paste - 2 tbsp.
• Salt, pepper - to taste
• Bay leaf - 2 pcs

Preparation:

1. Finely chop the onion and fry in a frying pan with vegetable oil until soft. Then add the shredded cabbage to the frying pan, reduce the heat to low and simmer for 15 minutes with the lid closed.

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

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

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

Bon appetit!

How to cook vegetables with stew in a frying pan

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

Ingredients:

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

The cooking process itself is practically no different 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 soften completely.

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

3. Lastly, add the shredded cabbage, salt and pepper, pour in the tomato sauce and mix everything well.

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

Ready. Bon appetit!

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

Cabbage stewed with chicken

In this recipe, I liked that, in addition to cabbage, other vegetables are used. I love variety.

Delicious vegetable stew with cabbage and zucchini

Well, it looks like we’ve sorted out all the main meat ingredients, let’s now turn our attention to vegetables. I think so, the more different vegetables in the plate, the tastier and healthier the dish itself is in the end.

To prepare we will need:

• 1 medium head of cabbage
• Zucchini - 600 g
• Carrots - 1 pc.
• Tomato - 1-2 pcs
• Onion - 2 pcs.
• Salt - to taste

Preparation:

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

The zucchini needs to be peeled, the core and seeds removed (if it is old) and cut into small cubes.

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

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

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

3. When the onion becomes translucent, add tomatoes and carrots to the pan. Continue sautéing over medium heat for another 7-10 minutes, stirring occasionally.

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

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

Bon appetit!

How to properly stew cabbage and potatoes

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

For this dish you will need:

• Cabbage - 1 medium sized head
• Potatoes - 5-6 pcs.
• Carrots - 1 pc.
• Onion - 1 piece
• Tomato paste - 2 tsp.
• Salt - 2 tsp. no slide

Preparation:

1. As usual, let's start by frying the onions. Only now we fry it not until softened, but until completely cooked. Until it turns golden. And then we put it aside, it will be added closer to the end of cooking.

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

While stirring, lightly crush the cabbage so that it releases the juice faster.

Place the vegetables prepared in this way into a deep frying pan, pour in tomato paste diluted in 1 glass of boiled water, place the frying pan on low heat, cover with a lid and simmer for 10 minutes.

There is no oil in the pan, so you need to stir the vegetables a couple of times to avoid burning.

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

4. After this, add the previously fried onion, mix and simmer until done 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 without it for another 5-8 minutes, until the excess moisture has boiled away.

Bon appetit!

Stew cabbage in a frying pan with rice

A very tasty and satisfying recipe that is perfect as a side dish or 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. Rinse the rice thoroughly under running water and place in a pan with salted water. The water should cover the rice by approximately 1 cm. Cook for 15 minutes.

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

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

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

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

5. We collect all the prepared ingredients in the pan 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 the vegetable aroma.

6. At the end, add chopped herbs, mix again and you’re done.

Bon appetit!

Recipe for filling pies with cabbage and egg

Do you like cabbage pies? If yes, then here is an excellent filling option made from stewed cabbage and egg. Delicious. And it's not difficult at all.

We will need:

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

Preparation:

1. Shred the cabbage, place in a heated frying pan with vegetable oil, add water, cover with a 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, remembering to stir.

3. Then remove it from the heat and leave to cool slightly, after which we 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 stewed cabbage. And there are so many different ways to cook it. And I hope you found one you like.

That’s all for today, thank you for your attention and see you again on the blog.

Greetings, my dear cooks! Today I’ll tell you about a hearty, appetizing and inexpensive dish. I will share simple recipes on how to stew cabbage in a frying pan. After all, this is one of the most popular side dishes in our national cuisine. But not only! For example, in Germany, cabbage is served with baked pork knuckle. I recommend trying it :)

Stewed cabbage is considered a low-calorie dish. For 100 grams of the finished product (when stewing in water) there are only 44.5 kcal, in oil 60 kcal. This dish is rich in vitamin C, which improves vision, improves the immune system and body function. In addition, such cabbage is rich in vitamin K, which is involved in metabolism and protects against osteoporosis.

200 grams of the finished product contains the daily requirement of vitamin C

In addition, stewed cabbage contains healthy fiber. But it is this component that enhances intestinal motility, preventing constipation and other problems. In addition, fiber helps lower blood cholesterol levels.

But along with the enormous benefits that cabbage has, this product also has a “downside”. For example, overeating such food can provoke some uncomfortable consequences. For example, diarrhea and gas formation. Of course, moderation is important in everything.

How to choose

They mostly stew cabbage cabbage, so we will choose its native one. The following recommendations will help you choose the right vegetable:

• Squeeze the head of cabbage well with your hands. If during such an operation it becomes deformed, it means that the cabbage is “greenish”. It doesn't have enough vitamins. Remember that a high-quality vegetable has dense and fairly elastic leaves.
• Carefully inspect the head of cabbage. Specks, dark spots and cracks are not allowed on the vegetable. All these symptoms indicate that the plant is infected with a fungus.
• If you purchase a cut head of cabbage, pay attention to the shade of the cut. A quality product should have a whitish cut. And the brownish tone of the cut is a sign that the cabbage has begun to deteriorate.

How much to cook

You can stew both fresh and sauerkraut. If you are preparing from a fresh vegetable, start preparing by peeling the top coarse leaves from the heads of cabbage. Then chop the vegetable into strips or cubes. You can grind either by hand or with a shredder.

If you stew sauerkraut, as our mothers and grandmothers used to do, then first rinse it with water. And then squeeze it lightly with your hands. I remember when I was a child, my mother stewed cabbage only this way. Because in winter there was only fermented food. I especially loved it when they baked pies with her :)

It is enough to simmer tender young cabbage for about 15 minutes. But cook winter vegetables for at least 30 minutes

Determine the readiness of the dish by the softness of the main product and its taste. A slight “bitterness” and specific spiciness are signs that it’s time to turn off the food.

And here are the recipes for delicious dishes with photos. By the way, this is not just a side dish, but a complete meal. It’s very easy to prepare, try it yourself and see for yourself!

Recipes

With potato

This recipe is a real lifesaver when you want to cook something tasty, but don’t bother too much in the kitchen.

Required list of products:

• 0.5 kilos of white cabbage;
• 6 medium-sized potatoes;
• larger onion;
• clove of garlic;
• 2 tbsp. tomato paste;
• Bay leaf;
• a couple of glasses of water;
• salt + black peppercorns;
• vegetable oil.

Place the shredded cabbage into strips in a deep frying pan and cover with water. Add peppercorns and a little vegetable oil. Mix the ingredients thoroughly and cook using low heat on the stove. When the contents of the pan begin to boil, cover the pan with a lid and continue cooking.

Cut the peeled potatoes into slices or strips. Pat it dry with a napkin and fry in hot oil until it turns a beautiful golden color. When the potatoes are browned, add the chopped onion. And 5 minutes before the potatoes are ready, add tomato paste.

Afterwards, combine all the ingredients and simmer for another 10 minutes over low heat. A couple of minutes before cooking, add bay leaf and chopped garlic, and also add salt to the dish.

To soften the tomato sourness, add sugar to the dish. It compensates for the salt and gives the food an interesting taste. Once you turn off the heat, leave the food to simmer for a couple of minutes until it finishes with the lid closed.

Juicy with meat

The dish turns out incredibly tasty. If you like to experiment, replace the pork with sausages. Or cook this dish with minced meat. And then post your results in the comments.

Required list of products:

• head of cabbage (per 1 kilo);
• 2 medium carrots;
• 2 large onions;
• 200-300 grams of fresh champignons;
• 3-4 cloves of garlic;
• 0.5 kilos of pork;
• 120-150 ml water;
• 4 tbsp. vegetable oil;
• a couple of tbsp. tomato paste;
• Bay leaf;
• salt + black pepper.

Place the onion, cut into half rings, in a frying pan with hot oil and fry for about 5 minutes. Perform heat treatment on low heat. While the onions are cooking, peel the carrots and grate them on a coarse grater, and then add them to the onions.

After 7-10 minutes, add tomato paste and water to mix all ingredients. Send the champignons cut into slices there. Simmer the mixture for about 5 minutes.

Cut the pork into cubes and fry in vegetable oil in a separate bowl. Cook the meat until a soft golden crust appears. Next, add shredded cabbage to the pork and simmer for 10 minutes. And then lay out the prepared vegetable mixture, salt and pepper the dish. Cover the pan with a lid and simmer the contents over low heat for about half an hour. Then add bay leaf and chopped garlic and continue cooking for another 5 minutes. If the water evaporates quickly, add more as needed.

Flavorful with chicken

If you need to cook something delicious quickly, this dish is a great option. The cabbage turns out tender and juicy, and in combination with chicken it turns out perfect.

Ingredients for the dish:

• 800 g cabbage;
• 0.5 kilos of chicken (preferably breast or fillet);
• a couple of tbsp. tomato paste;
• vegetable oil;
• salt + pepper.

Cut the meat into large pieces and fry it in hot vegetable oil. 3-4 minutes will be enough. As a result, the meat should turn white on top.

After this, add the shredded cabbage, mix the ingredients and, covering the vessel with a lid, simmer the dish. The recommended heat treatment time is 20 minutes over low heat. If the cabbage starts to burn during cooking, add a little water. Salt the dish, pepper and add tomato paste. Then carefully mix the ingredients and simmer for about 20 minutes.

Even though there are no onions in this cooking option, the stewed cabbage still turns out tender. But if you can’t imagine a meal without onions, nothing prevents you from adding it. After all, no one forbids experimenting 😉

• To add an original flavor to stewed cabbage, enrich it with wheat flour. Do this 5 minutes before the dish is ready. But first, fry the flour in a dry frying pan until it turns beige. Take flour at the rate of 1 tbsp. per kilo of cabbage.
• If the cabbage smell is unpleasant to you, it doesn’t matter – you can get rid of it too. To do this, put a piece of stale bread in the frying pan where the cabbage is stewed. And before the end of stewing, carefully remove the softened bread with a slotted spoon.

Well, the main secret of delicious cabbage is that you have to enjoy stewing it. Then the food will certainly turn out incomparable.

Friends, how do you cook cabbage in a frying pan? I'm sure you have a signature recipe, write it in the comments. And share the link to the article with your friends. Cook with pleasure and bon appetit!

Stewed cabbage is the name of a famous dish that is considered tasty, satisfying and quite inexpensive. Easy to prepare, it can be a successful addition to fish or meat portions. And if you mix chicken fillet, stewed meat, sausage or minced meat into the cabbage, then it can easily pass for the main meal. Stew fresh and pickled cabbage. Although this is a simple procedure, it also has its secrets.

Cabbage stewing process

First, you need to wash the cabbage and then remove the top leaves, which, as a rule, are dirty, torn and even harsh. After this, the fork is divided into parts and cut into strips. Don't forget to remove the stalk. The cabbage is placed in a saucepan, oil and a little water are added. Everything is covered and simmered until soft.

If you decide to stew sauerkraut, then you should first sort it out, chopping large pieces. It is recommended to rinse a product that tastes too sour with water and even soak it slightly. It should be remembered that water will remove a large amount of vitamin C. For this reason, it is recommended to stew cabbage that is not too sour, so that you can do without washing. And if there is still sourness, add a spoonful of sugar to the pan to neutralize it.

Times may vary. Early cabbage is stewed for about fifteen minutes, later cabbage is stewed for up to half an hour. At the same time, fry the carrots and onions in a frying pan, add the tomato. The finished frying is transferred to the cabbage, spices are added to taste. The simmering process lasts another five minutes. Before finishing cooking, add garlic and herbs.

Different ways to stew cabbage

Let's start with the simplest, accessible to every novice cook. Take a head of cabbage, preferably of late varieties. The product is cut into strips, not very large. Onions are cut into half rings. In a bowl with heated oil, first fry the onion with added tomato paste, then add the cabbage. After lightly frying everything, add about half a liter of water and bring to a boil. After this, reduce the heat and begin to simmer until fully cooked. Before completing the process, the cabbage must be salted and peppered.

If you want to cook a hearty dish, but don’t have meat, you can replace it with sausages or boiled sausage. Onion half rings are fried, grated carrots are added to them, and after a couple of minutes cabbage is added. Everything is mixed, up to three hundred grams of boiling water is poured in and kept over low heat. Cut the sausages and fry until
crusts, add to cabbage. Next, fry the tomato paste and add it to the pan with the cabbage along with the spices.

It won’t take very long to stew cabbage with the addition of chicken. By the way, in this recipe, onions are added as desired and pre-fried. If you decide to add chicken in large portions, first bring it until half cooked. The chicken is cut into pieces and the bones are removed. The meat is pre-fried for several minutes. Add chopped cabbage, mix everything and fry for another twenty minutes. At the same time, water is periodically added to prevent the product from burning. Reducing the heat, leave the pan to simmer for another fifteen minutes, after adding the tomato and spices.

You can add piquancy by adding prunes to the cabbage, but this is a new way of cooking. Smoked plums are soaked to make them soft. This cabbage can be cooked with or without meat. Meat, onions, carrots - pre-fry everything separately, combine everything gradually. Add water and simmer over medium heat for ten to fifteen minutes. After this, add the plums, tomato dressing and water. Add spices and finish cooking.

Many, trying to adhere to classic methods, stew the cabbage immediately without frying.

The dish should be salted immediately before the end of cooking, about ten minutes.

When preparing fresh cabbage and wanting to add a sour taste, add a little vinegar and a spoonful of sugar.

Oil for frying should be unrefined. The cabbage will turn out tastier on it.

Would you like to prepare a dietary dish? Then replace the oil with water.

To give the dish an unusual flavor, a few minutes before the cabbage is fully cooked, add flour fried in oil in the proportions of one spoon per kilogram of cabbage.

If you can't stand the smell of cooking cabbage, place a piece of stale bread in the bowl. It will absorb unwanted odor. At the end of cooking, the bread can be easily removed with a spoon.

Video recipe

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

Properly stewed cabbage is not only very healthy, but also amazingly tasty. In the process of heat treatment, stewed cabbage almost does not lose its beneficial properties and vitamins. The process of stewing cabbage is very long, and therefore a number of other work can be done at the same time. We will share the basic rules for stewing delicious cabbage, as well as cooking recipes, in this article.

Stewed cabbage - cooking methods and general principles

From such an inexpensive and simple vegetable you can easily prepare real royal dishes. Stewed cabbage is considered one of them. Prepare with spices and additional ingredients, and you get aromatic, tasty and satisfying dishes. You can stew cabbage not only in water and oil, but you can also add meat, raisins, mushrooms, tomato paste, prunes, and beans.

Stewed cabbage - food preparation

You can stew not only fresh cabbage, but also sauerkraut, it turns out very tasty. Before stewing, fresh ones must be rinsed under water and thoroughly removed from the hard upper leaves, most often they have a greenish tint. Next, if the head of cabbage is whole, then cut it into quarters or in half, and only then chop it into fine strips. The stalk must be removed.

If the cabbage is sauerkraut, you need to sort it carefully and chop large pieces. If it is very acidic, it is washed in water. But do not forget that along with the water, all useful substances and vitamins will leave it. And therefore it is recommended to use sauerkraut of moderate acidity, so that later it does not need to be washed and soaked. Ten grams of sugar added to the cabbage when it is cooked can help balance the required acid level.

How to stew cabbage properly as a vegetarian?

Required ingredients:

1. One and a half kilograms of white cabbage;
2. Two large carrots;
3. One large onion;
4. Tomato paste fifty grams;
5. Vegetable oil one hundred ml;
6. Spices;
7. Salt.

Preparation

Peel the carrots and grate them on a coarse grater. Finely chop the onion. Heat a large frying pan over high heat and add oil. Fry the carrots until golden brown. Add the onion and brown it slightly over medium heat. Mix the vegetables thoroughly with tomato paste and a small amount of water. Increase the heat a little. Chop the cabbage into strips. Place it in a frying pan and carefully mix with the frying. Salt and season with spices. Cover the pan with cabbage with a lid and reduce heat to low. Simmer the cabbage for thirty minutes. A couple of minutes before it’s ready, stir it thoroughly.

How to properly stew cabbage with meat?

Required ingredients:

1. Beef five hundred grams;
2. Two large onions;
3. White cabbage seven hundred grams;
4. Sauerkraut three hundred grams;
5. Four tomatoes;
6. Five bay leaves;
7. Vegetable oil; pepper, salt;
8. Spices.

Cooking process

Pour oil into a large frying pan. Put it on fire. Finely chop the onion and place it in hot oil, simmer until transparent. Do not fry under any circumstances. Cut the beef into small square pieces about two by three. Add the meat to the onion and simmer over high heat for seven minutes. Add sauerkraut and mix everything thoroughly. Cover the pan with a lid and simmer for twenty minutes over low heat. Cut fresh cabbage into large cubes and place in a frying pan, add pepper and salt. Simmer over medium heat until the cabbage is soft for an hour and a half. Stir regularly. Thirty minutes before readiness, add peeled tomatoes, cut into large pieces. At the end of cooking, add bay leaf to the cabbage, close the lid, turn off the heat and let the finished dish brew for fifteen minutes.

How to properly stew cabbage with chicken?

The meat from the previous recipe can easily be replaced with chicken or any other poultry meat. With chicken, the dish will be lighter and ideal for dinner.

How to properly stew cabbage with sour cream and beans?

Required ingredients:

1. Five hundred grams of cabbage;
2. Dried mushrooms fifty grams;
3. One can of canned beans;
4. Sour cream one hundred grams;
5. Soy sauce;
6. Vegetable oil;
7. Herbs, spices.

Preparation

Pour boiling water over dried mushrooms and let them brew for several hours. After this time, drain the water and finely chop the mushrooms. Fry them in a hot frying pan in vegetable oil. Cut the cabbage into thin strips and send it to the mushrooms and sprinkle with a medium amount of herbs. Season the cabbage with soy sauce to taste, mix thoroughly and dilute with fifty grams of water. Simmer the cabbage over medium heat with the lid tightly closed, stirring regularly. Add sour cream, beans without juice, spices, reduce heat to low and simmer until done under a closed lid. Sprinkle the finished dish with the remaining herbs.

How to properly stew cabbage in German?

Required ingredients:

1. White cabbage, one head;
2. Apple vinegar forty ml;
3. One bulb;
4. Salt;
5. Vegetable oil;
6. Bay leaf;
7. Juniper berries;
8. Black pepper;
9. Caraway.

Preparation

Finely chop the cabbage, pour in vinegar and season with salt. Place a weight on the cabbage and send it to a warm place overnight so that all the juice is released. Cut the onion into small cubes and fry in vegetable oil in a hot frying pan until transparent. Send it cabbage, juniper berries, pepper, salt, mint and bay leaf. The cabbage needs to be well fried until brown. You need to stir the cabbage regularly and add a little water if necessary. At the end it is recommended to add ready-made small pieces of smoked sausages.

Stewed cabbage

A fairly simple recipe that even novice housewives can do. Based on the volume of the cauldron in which the cabbage will be cooked, you should take the amount of cabbage. On average, you can use a head of cabbage weighing two kilograms, this is not much; during the stewing process, the cabbage will noticeably sag. It is recommended to choose late varieties of cabbage. In addition to pepper and salt, you should use bay leaf, dried parsley and dill to your taste. Some people prefer fresher cabbage, in which case tomato paste should not be added during the cooking process.

Required ingredients:

1. One head of cabbage;
2. Three onions;
3. Tomato paste one hundred grams;
4. Oil for frying;
5. Salt pepper;
6. Dried herbs

Preparation

Chop the cabbage into small strips and the onion into half rings. Heat the oil in a cauldron and add onion to it, fry until golden brown and then tomato paste. Mix everything thoroughly and add cabbage. Fry it a little, stir regularly, then pour in one and a half glasses of water. When the whole mass boils, reduce the heat and simmer the cabbage until soft. About forty minutes. About ten minutes before the end of cooking, add dried herbs, salt and pepper. Let the finished dish brew for ten minutes.

Stewed cabbage with sausage

Meat may not always be on hand, and sausages, wieners or sausage can easily replace it. You can cook them with cabbage and make a very filling and tasty dinner.

Ingredients:

1. One head of cabbage;
2. Two large bulbs;
3. One carrot;
4. Tomato paste one hundred grams;
5. Boiled sausage, sausages or frankfurters three hundred grams;
6. Salt, spices, pepper;
7. Bay leaf;
8. Vegetable oil.

Preparation

Chop the onion into thin half rings, fry it in a cauldron, add grated carrots, and after a couple of minutes finely chopped cabbage. Mix all ingredients thoroughly and simmer until soft, add one hundred ml. water. Simmer the vegetables over low heat with the lid tightly closed.

Cut the sausages and sausage into small pieces, fry until crusty and add to the cauldron with the cabbage. In the oil in which the sausage was fried, fry the tomato paste for two minutes and add it to the vegetables. Add all the spices, salt, pepper, mix and simmer everything together for ten minutes.

Stewed cabbage with prunes

Stewed cabbage with a delicious smoky aroma. Prunes give the finished cabbage a piquant taste. If it is a little dry, then it needs to be steamed for ten minutes. For a more piquant taste, it is recommended to use smoked prunes, and for a lean dish, meat can be omitted completely.

Required ingredients:

1. One and a half kilograms of cabbage;
2. Three hundred grams of chicken breast or fillet;
3. One carrot;
4. One bulb;
5. Smoked prunes two hundred grams;
6. Tomato paste forty grams;
7. Pepper, spices, salt;
8. Vegetable oil;
9. Bay leaf two.

Preparation

Cut the meat into small cubes and pieces and fry it. Then add, one by one, frying a little, coarsely grated carrots, onion in half rings, and finely chopped cabbage. Pour in a glass of boiling water and simmer over medium heat for fifteen minutes. Open the lid and add prunes and tomato paste. Pour in another half a glass of boiling water, mix everything thoroughly, add bay leaves, spices, pepper, and salt. Close the lid and simmer until tender for twenty minutes.

Stewed sauerkraut

The sour taste of sauerkraut harmonizes perfectly with meat, which is why it is considered a traditional side dish for most meat dishes. Cabbage makes the recipe incredibly tasty. And the secret is quite simple, you need to add a lot of carrots, and you need to grate them only on a fine grater.

Required ingredients:

1. Sauerkraut one kilogram;
2. Carrots seven hundred grams;
3. Three onions;
4. Vegetable oil;
5. Cumin twenty grams.

Cooking process

Chop the onion very finely, fry it lightly, add finely grated carrots, and simmer for five minutes. Then add sauerkraut and fill everything with hot water, at the level of the cabbage. And leave it to simmer until done. After thirty minutes, add cumin and continue to simmer until soft.

Cabbage stewed with mushrooms

Cabbage cooked with mushrooms has an amazing taste. It is customary to cook it in the oven, but before frying all the vegetables in a frying pan on gas. The stewing process will take from forty minutes to one hour. It really depends on the hardness of the cabbage itself and the temperature in the oven. As a result, the cabbage turns light brown and simply melts in your mouth.

Required ingredients:

1. One and a half kilograms of fresh cabbage;
2. Carrots five hundred grams;
3. Four large onions;
4. Fresh mushrooms, any five hundred grams; tomato paste one hundred grams;
5. Spices, pepper, salt to your taste.

Cooking process

Cut the cabbage into quarters and shred into thin strips. Pour a few tablespoons of oil into a frying pan, heat and fry the cabbage in it. It’s unlikely that all the cabbage will fit. Therefore, it is necessary to fry in batches and transfer to a cauldron. You should fry until it becomes limp and decreases in volume. There is no 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 too. Add carrots and simmer until soft - you can add a little water. Transfer to a cauldron.

Chop the mushrooms randomly and place them in a practically dry frying pan. Once they release the juice, it should be poured into a cauldron, and oil should be added to the frying pan with the mushrooms and fried. Place them in a cauldron too. It is necessary to salt the contents of the cauldron, mix, add tomato paste (you can dilute it a little with water), a couple of glasses of boiling water and place the oven preheated to 180-200 degrees. Simmer with the lid open until done.

You should look into the cauldron periodically and take an interest in the condition of the cabbage. If the water boils away, you can add it little by little. About 15 minutes before the end of stewing, add a few bay leaves and add salt.

A tablespoon of regular wheat flour will give the stewed cabbage a unique taste and thickness. It should be dried in a dry frying pan until creamy and added to the cauldron five minutes before it is ready.

Lovers of sweet and sour taste can add a spoonful of sugar and vinegar to the cabbage 5-10 minutes before it is ready.

If you love cabbage, but cannot stand its specific smell when cooking, then place a small slice of stale bread in the pan. Remove the softened bread with a slotted spoon after cooking.