Stewed cabbage “Classic, like in the cafeteria. Recipes for making stewed cabbage like in a kindergarten canteen Stewed cabbage like in a Soviet canteen

Stewed cabbage. GOST February 18th, 2013

With this post I am opening the “GOST” section, which will be marked with the same tag. I’m a little tired of criticizing Soviet cuisine as such, and therefore I will periodically prepare dishes according to the “Collection of Recipes”. Let me explain what it is, this is a book with recipes, which has been approved by law for all public catering establishments, dating back to deep Soviet times. To make it even clearer, for any certified chef, it is essentially the main assistant in the kitchen, almost the Bible.
A small digression. It was impossible to buy this book in the USSR, they were stolen, they were stored in safes, they were issued with such supervision that the Lenin Library was at rest.
I really don’t like the fact that many years of traditions of the Soviet school are being overthrown by people who only vaguely understand the technological processes of preparing dishes. But of course they mastered tiramisu and once oysters.
Stewed cabbage is the first experience in the last 20 years that I have prepared gram for gram without deviating from technology. Let me say right away that I was delighted.

Recipe for one serving (all products in net).

Fresh cabbage - 200 gr.
Vinegar 9% - 3 gr.
Smoked brisket - 25 gr.
Tomato paste - 8 gr.
Carrots - 10 gr.
Onion - 15 gr.
Flour - 4 gr.
Sugar - 10 gr.

I prepared for 8 servings, multiply accordingly.

The peculiarity of the "Collection of Recipes" is its versatility. Initially, it is divided into 3 “columns”, that is, 1- restaurants, 2- cafes and canteens, 3- workers’ canteens, canteens of educational institutions, etc. I won’t explain that the first column is much richer than the third). There is also a choice of margarine, or lard, or smoked brisket. And there are also tables for the interchangeability of products, let’s say there are no turnips, then you can increase the amount of potatoes and parsley root. In short, the book is universal, you won’t be lost. And of course I took the richest content. After all, I am a restaurant student, not a canteen student).
Let's cook. Pour 20-30% water or broth relative to the mass of cabbage into a saucepan (I have a cauldron), i.e. for 1.5 kg of cabbage, 0.5 liters of broth.

Cut the cabbage into medium pieces and add it to the broth.

I used this smoked brisket as a meat filler and fat for frying.

I cut it into cubes 0.5x0.5 cm and divided it into two halves.

Place half of the brisket in a heated frying pan and render off the fat.

Then he poured the tomato diluted with water into the pan. pasta and sautéed until done.

Immediately added the tomato sauce and vinegar to the cabbage and stirred.
After that, I immediately rendered the fat from the second half of the brisket and fried the onions and carrots on it. At this point, the cabbage was half cooked and the vegetables went with it.

Mixed everything and simmered until almost done. I would like to note that trying cabbage is a special pleasure. 5 minutes before readiness, I added flour sauté diluted with water (I wrote how to make it).

Then he added a leaf, adjusted it to taste with salt, sugar and pepper, and let it boil. Ready.
Can be served as a separate dish, or, for example, with mashed potatoes. This is where the wonderful compatibility is).

Enjoy everyone!

P.S. For anyone who has memories of stewed cabbage from kindergarten or school, forget it, cook it, you will discover it again. I opened it and have never regretted it!

Stewed cabbage according to the classic recipe is very tasty - this is a separate dish that is healthy and pleasant to eat at least one without additives, even with meat, with chicken, with minced meat, with mushrooms, with sausages or sausage.

Previously, this dish was cooked in a saucepan or frying pan. Now it’s delicious, simple and quick to stew cabbage in a slow cooker - it turns out no worse than in the dining room.

Cabbage is one of the main dishes of Russian and European cuisine. Hundreds of recipes and variations find their favorite; every housewife knows how to cook cabbage, adding her own twist to well-known recipes.

I’m no exception; cabbage in all forms is present on my dinner table often and regularly. Pickled and pickled, fresh in salads and side dishes, borscht and cabbage soup, pies and casseroles.

This favorite vegetable goes well with meat and potatoes, dough and other vegetables. Healthy, low-calorie and remarkably tasty - all this is about her, the queen in our gardens and on our table.

Classic recipe for stewed cabbage in Russian. Very tasty and simple, suitable as a side dish for any meat dish.

What products are needed:

fresh early white cabbage kilo;
one medium carrot;
one onion;
salt teaspoon;
tablespoon flour;
tomato paste 2 tablespoons;
bay leaf;
butter 50 g, vegetable oil 50 g;
ground black pepper to taste.

How to stew cabbage very tasty:

We clean and wash the vegetables. Shred the cabbage into strips, carrots on a coarse grater, and onions into small cubes.
We will cook in a roasting pan with high walls or in a cauldron.
Place the frying pan on the fire and pour in vegetable oil. Sauté the onion until golden brown.
Add carrots and fry together with onions until soft.
Add the cabbage and reduce the heat to medium, cover tightly with the lid.
In a small frying pan, fry the flour in butter until golden brown and add tomato paste to it, stir quickly and pour in a glass of water in small portions, stirring continuously, add salt. As soon as it boils, remove from the heat and pour into the cauldron.
Simmer the cabbage under a tightly closed lid until done, 10-15 minutes. Season with pepper, add a bay leaf and turn off the stove. Let it brew for ten minutes. Can be served.

Your family will appreciate your efforts!

We will make it for a Sunday family lunch with relatives, the meat can be different, but we will take turkey fillet so that after lunch we have the strength to go for a walk together or play outdoor games, and not just lie there, digesting heavy beef or pork. You can do it by laying it out in layers in portioned pots, or you can do it like I did - everything in a deep baking tray and a tight layer of foil on top.

half a kilo of turkey fillet;
half a kilo of potatoes;
half a kilogram of cabbage;
two medium onions;
one large carrot;
vegetable oil three tablespoons;
salt pepper;
half a glass of sour cream;
bay leaf.

Preparation:

We clean and wash the vegetables, cut the head of cabbage into small strips, about a teaspoon, and crush them with our hands, thoroughly and diligently, this is necessary to reduce the volume.
We pass the turkey fillet through a meat grinder or cut it into thin strips, depending on your preference.
Pour oil onto a baking sheet and lay out the meat, distributing it evenly throughout the entire baking sheet, add a little salt and pepper.
Place potatoes, chopped into strips, on top of the meat.
In the next layer we put a mixture of cabbage with onions and carrots, be sure to pour the released juice into a baking sheet, compact it with your hands, grease with sour cream, add a bay leaf and cover with foil.
Place in the oven, preheated to 200 degrees, and cook for exactly one hour.

I really like the speed of preparation, and my family loves the taste and satiety of the dish!

Well, the multicooker is a well-known assistant, put everything in and wait until it rings that it’s ready!

Ingredients:

a kilo of white cabbage;
one large carrot;
two onions;
packaging of sausages;
two red fleshy tomatoes;
a teaspoon of salt,
spices to taste.

Recipe:

Wash, peel and chop the vegetables into small strips, cut the onion into cubes.
Turn on the multicooker in frying mode for 15 minutes, pour oil into the bowl and add the onion, stir-fry until golden brown and add the carrots.
Fry until cooked and add the sausages cut into small pieces. We fry them with care.
Lay out the tomatoes and fry together with other vegetables and sausages.
After about five minutes, add the cabbage and mix thoroughly, pour in half a glass of water.
Close the lid tightly and switch to stewing or cooking soup mode for 25 minutes. Be sure to simmer covered!
After the signal, you can let off steam and eat.

Fast and tasty!

I think I've always known this recipe. This is how my grandmother and great-grandmother cooked, this is how my student daughter can cook, and my whole family really loves this dish, which we serve with crushed potatoes.

small fork;
half a kilo of any minced meat;
two tomatoes;
two onions;
one bell pepper;
a teaspoon of salt;
a third of a glass of vegetable oil;
ground black pepper;
bay leaf.

Preparation:

We wash and clean the vegetables, remove the seed chamber from the pepper.
Place a cauldron on the fire and pour oil into it. Add minced meat, salt and pepper well. Stir-fry.
Cut the onion into small cubes and add it to the meat; when it becomes lightly fried, stir.
Three carrots and add to the cauldron, continue stirring periodically, at this time we cut the pepper into thin half rings.
Place the peppers in the cauldron and continue frying, cutting the tomatoes into strips.
Add tomatoes, mix and chop with forks. You can put it into the cauldron in batches as you cut it and don’t forget to stir.
When all the cabbage is in the cauldron, throw the bay leaf on top, pour in a glass of water and close the lid tightly.
Simmer over medium heat for half an hour, stirring occasionally.

Well, very tasty and satisfying, bon appetit!

See what you can cook with cabbage for the winter:

Very tasty sauerkraut: a classic recipe and recipes for how to sauerkraut for the winter

Stewed cabbage with chicken and potatoes in a saucepan (in a frying pan)

You can cook with fillet, or you can simply chop the chicken into small pieces and cook with the bones.

What do you need:

half a kilo of chicken meat;
half a kilo of cabbage;
6 medium-sized potatoes;
one onion;
one carrot;
two tomatoes;
vegetable oil 3 tablespoons;
a couple of cloves of garlic;
laurel leaf;
a heaped teaspoon of salt;
pepper and seasonings to taste.

The whole cooking process:

Let's wash and peel the vegetables.
Place the cauldron on heat and pour oil into it. Add finely chopped garlic and fry until golden brown, stirring.
Chop the chicken into pieces and fry in a cauldron with salt, pepper and spices, stirring.
Cut the potatoes into large slices and add to the cauldron when the chicken becomes golden brown.
Cut the onion into small slices and place in a cauldron, don’t forget to stir.
Three carrots and send them there.
The next line of tomatoes is in large cubes, and then a head of cabbage in strips.
Pour in a glass of water, close the lid tightly and simmer for a quarter of an hour. Ready!

Bon appetit!

It is only used as a side dish for a meat dish or as a filling in a cabbage pie.

fresh white cabbage kilo,
one onion,
two tablespoons of tomato paste,
one carrot,
salt one tsp,
ground black pepper,
three tablespoons of vegetable oil,
a tablespoon of sugar,
one laurel leaf.

Preparation:

Place everything at once except the tomato paste and bay leaves in a roasting pan and stir.
Close the lid tightly and place on medium heat.
Dissolve the paste in a glass of water and add to the frying pan when it boils. Simmer for about twenty minutes under a tightly closed lid, stirring occasionally.
Put the bay leaves when we turn off the stove.
Let it sit on the hot stove for 10-15 minutes to finish.
You can eat.

If you prepare it as a filling for a pie, then add a little water in which tomato paste is diluted, literally a couple of spoons, and simmer with the lid open so that excess moisture evaporates.

Cabbage stew from sauerkraut with minced meat

We will cook it with minced meat and rice. This is my favorite recipe, I cook it this way most often. It turns out to be a completely independent dish, tasty and very filling. My family is especially fond of it for its ease of preparation and speed of eating.

Ingredients:

minced meat of any kind, but best of all pork, so fatty;
rice two glasses;
sauerkraut with carrots liter bowl;
salt and pepper to taste;
two onions;
Vegetable oil by eye to cover the bottom of the frying pan by three millimeters;
laurel leaf.

Pour oil into the frying pan and fry the minced meat, breaking it into small pieces with a spoon. We salt and pepper it the same way we would salt it if we were preparing one minced meat, and pepper it, of course, thicker based on the full volume of the dish.
Peel, cut the onion into small cubes, add it to the minced meat when it becomes lightly fried, and fry together a little.
Place the cabbage in the frying pan, rinsed from excess salt and drained in a colander, stir and cover tightly with a lid. Simmer for ten minutes.
Pour in the washed rice and pour three glasses of water, stir and simmer over low heat after boiling for another 15 minutes, throw in a bay leaf, turn off the heat and leave for another fifteen minutes to let the dish steep.

It turns out delicious and delicious, you'll just lick your fingers, every single one!

We’ve already stewed it with sausages in this selection, now let’s stew it not only with sausages, but also add potatoes.

half a kilo of sausages;
1 liter bowl of sauerkraut;
one large onion;
two tomatoes or a tablespoon of tomato paste;
1 liter bowl of potatoes, peeled and cut into large slices;
vegetable oil 5 tablespoons;
pepper and salt;
laurel leaf.

Preparation:

Pour oil into a frying pan and fry the onion, cut into small cubes, until golden brown.
Add the sausages, cut into pieces, and lightly fry.
Add potatoes and fry everything together.
Place the thoroughly washed and drained cabbage in a colander and pour in the tomato paste diluted in a glass of warm water, mix, throw in the bay leaves and cover tightly with a lid.
After boiling, simmer over low heat for about twenty minutes.

When serving, you can sprinkle with finely chopped herbs. Bon appetit!

Stewed cabbage with mushrooms and chicken in a cauldron

We will make it not only with mushrooms, but also with chicken; you can do without it, but it’s definitely tastier with chicken.

half a kilo of fresh cabbage;
three hundred grams of chicken fillet;
one large onion;
one carrot;
boiled mushrooms, any kind, half a liter bowl, more is possible, you won’t spoil the cabbage with mushrooms;
vegetable oil a quarter cup;
pepper and salt to taste.

Preparation:

Pour oil into a frying pan and fry the mushrooms, cut into small pieces until half cooked, add the finely chopped fillet and fry together with the mushrooms.
Add finely diced onion and lightly fry with mushrooms.
The next line of carrots, grated on a coarse grater, is also lightly fried.
Add cabbage, cut into strips, mix and cover tightly with a lid. Simmer for ten minutes, add salt and pepper and simmer again for another ten minutes under a tightly closed lid on the smallest flame.

Bon appetit!

“Bigos” (Bigus) with cabbage, potatoes and chicken, as in the Soviet soldiers’ canteen – video recipe

Bigos or popularly Bigus is a Polish, Lithuanian, Ukrainian or Belarusian traditional dish made from sauerkraut or salted cabbage. During the Soviet era, soldiers in the Soviet army were very often given this dish of sauerkraut.

Today there is no Soviet Union and housewives have learned to stew Bigus (Bigos) with meat and potatoes from fresh cabbage.

The advantage of this dish is that simple, ordinary products produce a very flavorful and interesting combination of meat.

How to cook delicious stewed cabbage: secrets and tips

There is only one secret - do not leave the dish being prepared unattended! When frying, stir constantly to prevent burning, and if it starts to scald and stick, then quickly pour in a little water and stir!

When stewing over low heat under a tight lid, there is no need to climb into the pan over and over again and release steam, just stir at the beginning and end of the stew!

Go for it, and everything will work out for you!

Nowadays you won’t surprise anyone with a recipe for preparing such a simple and tasty dish as stewed cabbage. We will talk about a slightly forgotten recipe according to which stewed cabbage was prepared and served back in the old days of the Soviet Union. At that time, in Soviet canteens this delicious dish was often served as a second course. And in everyday life, women loved to cook it.

Ingredients

Cabbage - one head weighing approximately 1 kg
Carrots - two carrots
Onion - two onions
Chicken breast or fillet - 500 grams. Can be replaced with any chicken meat
Flour - one tablespoon
Tomato paste - two tablespoons. Can be replaced with tomato sauce or ketchup
Vegetable oil for frying
Sugar to taste.
Table vinegar - one tablespoon

Place a frying pan on the fire and heat a little vegetable oil. Peel the onion and cut into cubes. Peel the carrots and cut into cubes. Place the onions and carrots in a frying pan for frying. Fry until golden brown.

Cut the chicken meat into small pieces and place in a frying pan with onions and carrots. Add salt, mix and fry.

Shred the cabbage. Place in a pan with other products. Stir, pour in about a couple of glasses of water, bring to a boil, cover with a lid and simmer over low heat for about forty minutes.

After this, mix the tomato paste with flour. Place in a frying pan with stewed cabbage. Send vinegar and sugar there. Mix everything and simmer for about another fifteen minutes. The cabbage is ready. Can be served

Do you want to make nutritious and healthy stewed cabbage for your baby? And also please your household members with a delicious lunch or dinner? They will certainly love stewed cabbage if you prepare it the way they do it in the kindergarten cafeteria.

Of course, preparing just such a dish will be quite difficult. Since the recipe was developed by technologists, and the dish was prepared by professional chefs who have extensive experience in preparing children's menus.

There are several recipes for making stewed cabbage - soft, tender and aromatic, just like in kindergarten.

Recipe No. 1. Classical

Prepare cabbage as follows:

Chop one and a half kilograms of cabbage into strips.
Place the prepared cabbage in boiling water (slightly salt the water) for five to ten minutes.
Drain the broth.
Place finely chopped onion (200 grams) and carrots chopped through a coarse grater (300 grams) into a small saucepan.
Add a few tablespoons of water, 50 grams of butter and two or three tablespoons of tomato paste to the vegetables.
Simmer for five minutes.
In a dry frying pan, press three to four tablespoons of flour.
Combine boiled cabbage and stewed vegetables.
Simmer for ten to fifteen minutes.
Then add toasted flour, diluted with water, and a couple of tablespoons of vegetable oil.
Simmer until done (cabbage should be soft).

Recipe No. 2. “Nourishing” with meat

Prepare stewed cabbage like this:

In a large deep frying pan, fry one finely chopped onion in vegetable oil (three to four tablespoons) until golden brown.
Add pieces of chicken fillet to the onion, add salt and fry until golden brown.
Chop the cabbage into cubes and add to the frying pan.
Pour in water (200 ml), simmer for thirty minutes.
Mix tomato paste with flour, add black pepper (on the tip of a knife), vinegar (a tablespoon) and salt, sugar - to taste. Mix tomato paste with cabbage.
Simmer for fifteen minutes.

Sprinkle the finished dish with finely chopped parsley.

Recipe No. 3. “Tender” with milk

Stewed cabbage prepared according to this recipe turns out very soft and tender. The secret to preparing delicious cabbage is simple - when stewing the vegetable, you need to add half a glass of milk.

Cooking steps:

Cut cabbage (800-900 grams) and one onion into cubes.
Pour oil into a thick-bottomed pan and add onions.
Fry the onion until golden brown.
Add cabbage to the onion, add two tablespoons of tomato paste and half a glass of milk.
Salt, add sugar and a little ground pepper.
Stir and leave to simmer covered for about an hour.

How good was stewed cabbage both in Soviet canteens and cafeterias. Soft, extremely tasty. I really want to cook a similar dish in my kitchen. True, no matter how much you stew the cabbage, it still doesn’t turn out as tasty as in the dining room.

There are several recipes that can be used to prepare this dish. It is necessary to experimentally find exactly the recipe according to which the cabbage will turn out just like in the canteen. The basic rule for preparing this popular snack is to comply with all proportions and stages of preparation. For cabbage, you can prepare cutlets, like in a cafeteria, and mashed potatoes.

Classic recipe

Prepare the snack as follows:

Pour vegetable oil (two or three tablespoons) into a frying pan and fry the finely chopped onion.
Place shredded cabbage (kilogram) on top.
Pour a glass of water and simmer until the water boils away (about half an hour).
Prepare the filling: add one tablespoon each of vinegar (apple vinegar 6%) and sugar to two tablespoons of tomato paste.
Pour the diluted tomato paste into the cabbage, stir and simmer for another fifteen minutes.
Add salt and pepper to taste.

If you want to prepare hearty and nutritious cabbage, add meat (pork or chicken). It must be added at the first stage and fried along with the onion.

Cabbage with boiled beef

In order to prepare cabbage with beef as in the dining room, you need:

Boil the meat.
Season the broth with spices and seasonings and let it brew for 24 hours in a cool place.
Finely chop cabbage (one and a half kilograms), lightly crush it with your hands.
Pour 100 grams of vegetable oil into a hot frying pan.
Add the cabbage and simmer for ten minutes without a lid, and fifteen minutes with a lid. Stir the cabbage every five to seven minutes.
Then add the onion to the cabbage, close the lid and simmer for another ten minutes.
After the cabbage acquires a golden color, add 50-70 ml of broth to it.
Simmer the appetizer for another ten to twelve minutes.
Finely chop three large onions and add to the cabbage.
Cut the boiled meat into cubes and add to the vegetables.
Simmer the dish for another five to seven minutes.
While the cabbage is stewing, prepare the dressing: add a spoonful of flour to three tablespoons of tomato paste and mix thoroughly. Then add a teaspoon of vinegar (apple vinegar 6%), granulated sugar, ground pepper and salt.
Pour the resulting mixture into the cabbage.
Add bay leaf and a few allspice peas.
Simmer for another ten minutes.

Add butter to the finished dish, cool slightly and serve in portions. Having completed all the steps exactly, you yourself will remember what stewed cabbage was like in the dining room, and you will show your children how you were fed in kindergarten. Take your family on a little culinary excursion or include this dish in your theme party menu.

Welcome everyone to my blog! Today I am writing for you recipes for the most everyday dish, familiar to everyone - stewed cabbage. Despite its apparent simplicity, this side dish has several cooking options. And today I will write as many as 10 ways to deliciously stew cabbage white beauty.

If this is your first time visiting me, be sure to check out other cabbage recipes. I recommend her, too!

To stew vegetables, you need a fairly spacious vessel - a cauldron, a saucepan with a thick bottom, or a frying pan with high walls. You can also add a wide variety of spices, depending on what you like. In the classic version, it is bay leaf, peppercorns, cloves. Cumin, a mixture of peppers, paprika and other herbs will also sound good. In general, I wrote lists of ingredients in each recipe, but you can adjust them to suit yourself.

Want to make a delicious and easy side dish? I suggest preparing stewed cabbage according to the classic recipe, without any additives in the form of meat or sausage. Utensils you will need are a frying pan and a saucepan. And the dish will turn out just like in a canteen - tasty and cheap.

Ingredients:

white cabbage - 1.2 kg
water - 1 tbsp.
onions - 1-2 pcs.
carrots - 1-2 pcs.
butter and vegetable oil for frying
tomato paste - 2 tbsp.
wheat flour - 1 tbsp.
sugar - 1.5 tbsp
salt - to taste
vinegar 9% - 1 tbsp.
black peppercorns - 15 pcs.
allspice peas - 3 pcs.
cloves - 5 pcs.
universal seasoning - to taste

Preparation:

1. Wash the cabbage, remove the top leaves and chop. The cutting method can be any - thin and long strips, short wide strips, squares.

The stewing time will depend on the size of the pieces - the finer you chop, the faster it will cook. But you shouldn’t make it too small, because it won’t be very presentable when finished.

2. Melt butter in a frying pan - 30 grams. Add cabbage and fry over high heat, stirring constantly so as not to burn. There is no need to fry for a long time, just wait for the specific smell to appear. Be careful not to turn the white cabbage into coals, it should remain light.

3.Pour the pieces into the pan. You already want to eat them, they attract with a pleasant creamy aroma.

4.Pour a little vegetable oil into the frying pan - no more than a couple of spoons - and heat it up. Add tomato paste and fry it for 2-3 minutes. This is necessary to remove the “raw” smell.

5.Add a glass of water, pasta and vinegar to the cabbage. Stir and simmer until half cooked. Stir occasionally and make sure there is always liquid covering the bottom of the pan. Add water if necessary. Cooking time can vary from 15 to 40 minutes. This will depend on the type of white cabbage and the size of the cut. Try it - the vegetable should be crunchy and not too soft.

6.Meanwhile, fry finely chopped onion in a frying pan until golden. Add carrots to it - grated or cut into thin quarter circles. Fry for a couple more minutes and pour the dressing into the cabbage.

7.Also add all the spices to taste - universal seasoning (preferably natural), cloves and peppercorns. Spices can be anything, but they must be there to give the side dish a bright taste.

Without spices it will be bland (you can take, for example, coriander, a mixture of peppers, hot peppers for those who like hot dishes, Italian herbs).

8.If there is not enough moisture, add water, stir and continue to simmer until fully cooked. Now decide and try it yourself. You can cook until very soft so that the cabbage just melts in your mouth. Or you can leave a little crunchiness. Everything is done according to preference.

9.Pour the flour into a dry frying pan and dry it a little until it turns the color of baked milk. 5 minutes before the dish is ready, add flour, salt and sugar. Stir, wait until everything dissolves and taste. If necessary, balance the taste by adding the desired ingredient.

10.Serve hot. This dish will be an excellent addition to the main dish. Try it this way, it’s really delicious!

The most delicious recipe for cabbage stewed with meat

If you stew cabbage with meat, you get a dish called bigos. The main ingredient can be either fermented or fresh. This recipe will require fresh white vegetables. But you can take any meat - pork, beef, veal. It will be delicious in any case.

Ingredients:

pork (any meat) - 300 gr.
cabbage - 1 kg
onions - 1 pc.
carrots - 1 pc.
fresh tomatoes - 4 pcs.
salt, pepper - to taste
vegetable oil for frying

Cooking method:

1. Rinse the meat well, remove excess films if any. Cut this product into cubes.

2. Heat vegetable oil in a frying pan (you don’t need a lot, the meat will release more fat) and fry the pork pieces until golden brown. Stir occasionally. This will take about 15 minutes.

There is no need to salt the meat right away, otherwise it will release juice and end up dry.

3. Peel the onion and cut into half rings. Add to the fried meat, stir and cook with the lid open for about 5-8 minutes.

4. Cut the carrots into thin strips. To do this, first cut the vegetable into circles, doing it diagonally. And then, stacking the resulting pieces on top of each other, cut them into strips. Place the carrots in the pan and simmer everything together for another 5-8 minutes.

5.Cut the tomatoes into cubes and send them to the already pleasantly smelling roaster. Pepper and stir. Continue simmering the dish for another 5 minutes.

6. Chop the cabbage in your favorite way (preferably into medium strips), add salt well and mix in a bowl. Add to the meat and other vegetables in the pan. Stir, cover and simmer over medium heat for about 40-60 minutes. The pork should be completely cooked at this point.

7.Stir the bigos occasionally to ensure everything cooks evenly. The volume of cabbage will greatly decrease and it will produce juice. If there is not enough juice, add a little water, which should cover the bottom. At the end, taste your dish. If it seems too sour, you can add a little sugar. Also add spices and herbs to taste.

During fasting, meat can be replaced with separately boiled beans. To save time, you can buy ready-made beans in their own juice. It will also be satisfying and tasty.

8. That's all, serve hot, sprinkled with fresh herbs.

Video on how to make stewed cabbage with potatoes

As you know, potatoes are not translated in our country. This is one of the most popular vegetables. And it can not only be boiled, fried or baked. Or you can put it out! Not just like that, but together with your favorite cabbage and in tomato sauce. To give this side dish a special flavor, use Provençal herbs or other spices to taste.

How to deliciously stew cabbage with potatoes, watch the video - there will be a golden crust, a rich color and an appetizing smell (although, unfortunately, you won’t feel the latter through the monitor). For your convenience, I will write how much of what you need.

Ingredients:

potatoes - 4-5 pcs.
onions - 1-2 pcs.
white cabbage - 1/4 fork
tomato paste 30% – 70 ml
water - 150 ml
salt - 0.5 tbsp.
Provençal herbs - to taste

//www.youtube.com/watch?v=5BKGsqE15aI&t=2s

How to cook fresh stewed cabbage with chicken

The chicken cooks quickly, is soft and tender, and has little fat. And it costs less than beef or pork. Therefore, it can often be found on our tables. And the cabbage that we are preparing today can be stewed with this bird. The chicken can be any part: dietary breast or thigh fillet, which is fattier but also tastier.

Ingredients:

cabbage - 1.5 kg
chicken - 500 gr.
tomato paste - 3 tbsp.
onions - 2 pcs.
carrots - 1 pc.
refined vegetable oil for frying
water - 100 ml
salt - to taste
oregano, ground black pepper, ground coriander
butter - 20 gr. (optional)

Preparation:

1. It is convenient to cook in a cauldron or in a frying pan with high sides. If you don’t have such utensils in your kitchen, first fry the food in your frying pan and then simmer it in the pan. Pour vegetable oil into the bottom of the cauldron and heat it. Wash the chicken, pat dry with paper towels and cut into portions. Place in boiling oil.

2.Fry the meat over high heat, stirring, until golden brown. The photo shows until what point it should be cooked. This will allow the chicken to release more juice.

As you know, most modern chickens are pricked with a saline solution to make them weigh more. During heat treatment, this liquid is released from them. If desired, it can be drained.

3.When the pieces are browned, add onion, cut into half rings, and carrots, grated on a coarse grater.

4. Stir and fry over high heat until the onion becomes transparent and the carrots soften. Only now you can salt the dish and add the spices you want. I like to add coriander, oregano and the classic black pepper to this product composition. But you can add what you have in stock and what you like. Fry for a couple more minutes to allow the seasonings to release into the oil.

5. Dissolve tomato paste in water and pour into a cauldron, stir. Reduce heat to medium.

6. Chop the cabbage into medium strips and place in a deep bowl. Lightly salt and mix with your hands. At the same time, you need to mash it so that the juice begins to stand out. Actions similar to those we do with .

7.Place the white cabbage in a saucepan, cover with a lid. There is no need to stir yet, just let it simmer and release the juice. It will noticeably decrease in volume. Simmer the dish covered for 10 minutes.

8.Now it's time to mix everything together. Cover the lid again and simmer until done. Don’t forget to look into the pan periodically and stir. Make sure that the water does not completely boil away; there should always be liquid at the bottom. If there is none, add more.

9. For a dish to turn out tasty, you need to taste it and not overcook it. Cook until the cabbage is just the way you like it. Young vegetables will generally become soft very quickly, while late varieties will simmer longer.

10. As soon as you are completely satisfied with the taste, turn off the stove. For example, I don’t like vegetables that are too soft. I prefer them to crunch, so I don’t simmer cabbage for longer than 25 minutes. I know people who want everything to be soft. Then you need to simmer for a whole hour. Choose your option and delight your loved ones with a delicious meal (or lunch).

5 minutes before cooking, you can add a piece of butter to the dish. When serving, sprinkle with fresh herbs.

Recipe for stewed cabbage in a slow cooker (cook with beef)

I wrote above how to stew cabbage with pork. Now I want to offer a recipe with beef. And we will cook in a slow cooker. This is convenient if you don’t want to stand near the stove, stirring and making sure nothing burns. It is also convenient if you need to go somewhere, take a walk with your child. Come and dinner is ready!

Ingredients:

beef - 0.5 kg
cabbage - 0.8 kg
onion - 1 pc. large
carrots - 1 pc. large
tomato paste - 3 tbsp.
hot water - 1 tbsp.
vegetable oil - 3 tbsp.
salt, spices, sugar - to taste

Preparation:

1. Let's start with the bow. It needs to be peeled and cut into cubes. Pour vegetable oil into the multicooker bowl, pour in the onions and set the “Frying” mode. Cook the onion until translucent with the lid open (this will take about 3 minutes).

2. Grate the carrots on a coarse grater and add to the onion. Stir and fry for another 5 minutes.

3. Wash the meat very well and cut into small cubes. Place in the slow cooker with the vegetables and stir. Fry everything together for another 10-15 minutes, but with the lid closed.

4.Meanwhile, chop the cabbage into small pieces.

5.Add tomato paste to the beef, add salt and stir. Now it's time to add the cabbage. Add it in portions and mix everything. Finally, pour a glass of hot water.

At this stage you can add any spices. Cumin and coriander go well with cabbage. Or you can just take complex seasoning or “tasty” salt. I also add a little sugar along with salt to compensate for the acidity of the tomato.

6.Close the lid and set the “Extinguishing” mode for 1.5 hours. Usually in this mode everything is cooked for quite a long time, at a low temperature, and simmers. If you want to speed up the process, you can cook in the “Baking” mode. But in this case, you will need to pour in not one glass of water, but three and a half, because it will actively evaporate. Time for “Baking” will be enough for 1 hour.

If you cook in an accelerated version, you will definitely need to stir the dish a couple of times. You don’t have to do this in the “Extinguishing” mode.

7.After the kitchen assistant’s signal, you can serve the finished cabbage to the table. It will sound very tasty with mashed potatoes or pasta. Help yourself and treat your loved ones!

Classic stewed cabbage with sausages in a frying pan

Probably everyone has tried such a classic combination as stewed cabbage with sausages. This option is easier to prepare than with meat. But how delicious it turns out!

Just choose high-quality sausages made in accordance with GOST. They do not contain unnecessary additives in the form of flavor enhancers, starch, etc. But, sad as it may seem, absolutely all of them contain sodium nitrite - a dye that makes meat pink. But that’s not about that now. Let's start cooking.

Ingredients:

white cabbage - 700 gr.
sausages - 300 gr.
onions - 100 gr.
tomato paste - 2 tbsp.
water - 100 ml
salt, pepper, bay leaf - to taste
vegetable oil for frying

Cooking method:

1.Chop the onion into small cubes. Pour sunflower oil (refined) into a frying pan and heat it. Fry the onion until translucent, but do not overcook it, it should not turn golden.

2. Finely chop the cabbage and add to the onion. Pour 100 grams of water and stir. Cover with a lid and cook for about 15 minutes.

When stewing, there should always be liquid at the bottom of the pan. But there shouldn’t be too much of it, because it will already be cooking.

3.Next add salt, ground black pepper and bay leaf. Also add tomato paste. Stir and simmer until done. To determine this moment, you need to taste the cabbage. Perhaps after a couple of minutes it will be possible to turn off the heating.

4. Cut the sausages into circles, preferably not very thin, about half a centimeter. In another frying pan, heat a little vegetable oil, add the sausages and fry over high heat until golden brown, stirring occasionally.

5.Add sausages to the finished cabbage, remove the bay leaf and stir. Turn off the stove and let the dish sit for 5 minutes under the lid. That's all, you can put this simple food on plates, but very tasty. It goes great with mashed potatoes.

Cabbage with mushrooms, stewed in a pan: step-by-step recipe

If you put mushrooms instead of meat or sausages, you get a good lean side dish. It can be cooked in a thick-bottomed saucepan or a large frying pan, as you wish. You can take any ratio of products according to your taste. If you like mushrooms, add more of them.

For example, I really love it when there is a lot of tomato paste in stewed cabbage; it produces a very rich taste. True, you then have to compensate for the acid with sugar, otherwise it will be too sour.

Ingredients:

white cabbage – 1 kg
mushrooms (champignons) - 400 gr.
carrots - 2 pcs.
onions - 1 pc.
tomato paste - 3 tbsp.
sugar - 1 tbsp.
basil, pepper mixture, Svan salt - to taste
sunflower oil for frying

Preparation:

1.Cut the onion into cubes and grate the carrots. Pour vegetable oil into the bottom of the pan and heat it. First, quickly fry the onion, not for long, about 1-2 minutes. Next, add the carrots and fry them for a couple of minutes. Stir the vegetables all this time so that they do not burn.

2. Wash the mushrooms; you can peel the champignons by removing the skin from the cap. Cut into large pieces because they will shrink significantly during cooking.

3. Chop the cabbage quite thinly. Place mushrooms and cabbage in a saucepan, stir. Add spices to taste: basil, a mixture of peppers, Svan salt, sugar. Stir again, cover with a lid and simmer for 10 minutes over low heat.

4. It's time to add the tomato paste. Also pour in half a glass of water and mix everything thoroughly. Simmer covered until required degree of readiness.

5.Serve immediately. Mushrooms go very well with cabbage. And, if you like this symbiosis, prepare it for the winter with these ingredients.

How to deliciously stew cabbage with minced meat - recipe from the cookbook

In one of my articles I already wrote several recipes on the topic: . And there you will find very tasty and unusual cooking methods that you may have never heard of. Now I will write a very simple version of using this product, maybe even banal. I found this recipe in an old cookbook. And now I’m sharing with you.

Ingredients:

white cabbage - 900 gr.
minced pork and beef - 900 gr.
onions - 1 pc.
carrots - 1 pc.
bell pepper - 1-2 pcs.
salt - 1 tsp.
sugar - 1.5 tbsp.
tomato paste - 70 gr.
water - 1 tbsp.
mixture of peppers and red hot pepper - to taste
sunflower oil for frying - 4 tbsp.

Ingredients:

1. First you need to bring the vegetables into the desired form: wash, peel. Cut the onion into half rings, carrots and peppers into thin strips, and chop the cabbage.

2. Pour vegetable oil into a frying pan (it is better to use refined oil for this purpose) and heat it. First, sauté the onions until translucent. Next, add the carrots and cook until lightly golden. Pepper is added next. Fry everything together for about 5 minutes, stirring occasionally.

3. Place the vegetable mixture on a sieve to drain the oil into a bowl. Pour this oil back into the pan and let the vegetables remain in the sieve.

4.Now you need to fry the minced meat. Place it in a heated frying pan and fry for about 10 minutes, breaking up any lumps.

5.Add cabbage to the meat, smooth it out and cover with a lid. Reduce the heat. At first there will be a large volume, but after a few minutes the cabbage will extinguish, release juice and shrink. When this happens, stir the contents of the container. Simmer for about half an hour, during which time stir a couple of times.

6.In a separate bowl, prepare the dressing. Mix tomato paste, water, salt, sugar and pepper until smooth.

7.After half an hour of cooking the cabbage, add the roast that has been on the sieve all this time and the tomato sauce. Mix everything well, taste for salt and acid. Simmer for another 2 minutes to allow all the flavors to combine.

8.Now you can put it on a plate and eat this hearty dish. I think it should appeal to all family members.

Stewed cabbage with pork without tomato paste

As you can see, all recipes for stewed cabbage involve the use of tomato paste or fresh tomatoes. They provide both color and taste. But there is another cooking option - with sour cream. It will be very unusual. A creamy taste will appear. You just need to try it to see if you are a fan of this dish.

For meat you can take pork, beef, chicken or just minced meat. Here, use what you have in the refrigerator.

Ingredients:

pork - 300-400 gr.
cabbage - 1-1.5 kg
onion - 1 pc. large
sour cream - 200 gr. (can be replaced with natural yogurt)
salt, pepper, sweet paprika - to taste
vegetable oil for frying

Preparation:

1. Rinse the meat, cut into small pieces. The smaller the cutting, the faster it will cook. To make this easier, you can lightly freeze the pork first.

2. Pour sunflower oil into a cauldron or deep frying pan, heat it well until it bubbles. Place the meat and fry for about 20 minutes. During this time, juice should appear. There is no need to fry until crusty.

3.Cut the onion into small cubes and finely chop the cabbage. Add onion to the meat, stir and cook until the liquid evaporates.

4.Now add the cabbage, cover with a lid, reduce the heat and simmer for 5 minutes. Then open the lid, add salt on top, but do not stir. Simmer again for 10 minutes. There is no need to add water, everything will stew in its own juice.

5. At this point, the volume of products in the cauldron will decrease and everything can be mixed. Immediately add sour cream and stir everything again. If you didn’t add enough salt at first, you can add more salt now. Simmer covered until cooked (about half an hour). Naturally, don’t forget to look into the container, make sure it doesn’t burn, stir, and taste.

6.At the end of cooking, season the dish with paprika and black pepper. Turn off the heat and let sit for another 10-15 minutes.

7. If everything is done correctly, the meat will be soft and melt in your mouth. The cabbage will be tender and with a pleasant aroma. I think you should definitely try this unusual way of preparing this ordinary dish.

Stewed sauerkraut: recipe from the USSR

You can not only eat it fresh, but you can also stew it. The result is an excellent side dish that will suit any meat or fish dish. This snack can also be used as a filling for pies. In the Soviet Union, similar dishes were often prepared; they were cheap and accessible.

There is no need to use any unusual spices, everything is according to the classics: pepper and bay leaf. You also won’t need tomato paste, just a minimum.

Ingredients:

sauerkraut - 400 gr.
onions - 100 gr.
water - 200-400 gr.
vegetable oil - 50 gr.
sugar - 1.5 tsp.
peppercorns - 7-10 pcs.
bay leaf - 1 pc.

Preparation:

1. Place the sauerkraut in a colander and rinse under cold running water. Let the water drain by placing a sieve over a bowl.

2.Cut the onion into small cubes.

3.Heat half the vegetable oil in a frying pan and add the squeezed cabbage to it. Immediately pour some water, 200 ml will be enough to start. Add black peppercorns and bay leaves. Also add sugar. Stir everything well. After boiling, reduce the heat to low, cover and simmer for 40-50 minutes until tender.

4. During the process, check that there is always water in the pan and stir. After 40 minutes, check for doneness. Everyone chooses for themselves the degree of softness and crunchiness.

5. While stewing is happening, you need to fry the onion. Do this in another pan. First, heat the oil as usual, then add the onion. Fry over high heat until lightly golden, stirring constantly.

6. 10 minutes before the cabbage is ready, add fried onions to it. Simmer, be sure to taste for acid (you can compensate for it with sugar).

7. That's it! It's very simple and easy. Also all ingredients are available. It’s very tasty to serve this appetizer with sausages, potatoes, and cutlets. I wish everyone bon appetit!

Here is a selection of recipes for stewing cabbage. You saw that this is very easy to do. Write in the comments how you prepare this dish and what you combine it with. Or maybe you have some secrets of extraordinary taste, share them with other readers. I look forward to seeing everyone on the pages of my blog, there’s a lot of delicious stuff here!

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