The second course is rarely complete without a side dish. The most common side dish is either cereals or vegetables. Vegetables can be combined in many ways. Sometimes I make a mix of two seemingly incompatible vegetables - potatoes and cabbage, I stew such a side dish. Not infrequently adding other vegetables, for example, green beans, broccoli, cauliflower, zucchini, eggplant, tomato or, as in this recipe, bell peppers.
Stewed cabbage with potatoes and bell pepper very quickly, the side dish turns out to be hearty and not off scale in calories, at least sometimes you can afford it.
So, we chop the cabbage, I love long stripes, you can do it in cubes, as you like.
Pour vegetable oil into the pan and send white cabbage stews in it.
We clean and cut potatoes, here, too, cutting can be any, as the soul desires.
Sliced potatoes are sent to the cabbage in a frying pan.
While the vegetables are stewing, peel and cut the onions. You don't need to add it too early, because it will just burn.
When the potatoes and cabbage are half ready, the onions are also sent to the pan. At the same time, I add salt and various spices, each time different in mood.
The bell peppers must be chopped smaller and also added to the existing vegetables.
We bring the mixture of vegetables in a pan until cooked, you can use the lid to speed up the process.
We replenish the menu with vegetable dishes. Braised cabbage with pepper it turns out very juicy, aromatic and surprisingly tasty. After the first portion, everyone will reach for the supplement. After all, it is impossible to resist an appetizing side dish or a warm salad of cabbage, peppers, onions and carrots. A variety of spices and garlic add shades.
Features of cooking stewed cabbage with bell pepper
Cabbage can be young or old, cauliflower, cabbage or broccoli. We prepare each variety in its own way. Today
What additives will complement the taste of the dish
You can include your favorite vegetables:
- zucchini;
- potato;
- eggplant.
Delicious with minced meat, meat or sausages, mushrooms.
Each time there will be a new story worthy of praise and a request for more.
What to stew food
It is very good if there is a cauldron. It cooks food evenly. A roaster or a deep thick-walled cast-iron frying pan is also suitable.
You can cook on the stove, in a slow cooker, or in the oven. choose the method that is closer to the hostess.
A light vegetable dish that can be served as a side dish for meat, instead of high-calorie potatoes and pasta.
Braised cabbage is very tasty and aromatic, but sometimes you still want to "revive" the taste of a familiar dish a little. To do this, you need a little, just add a new ingredient. In our case, this new ingredient will be sweet bell peppers.
To cook cabbage with pepper, we will need
White cabbage - 700 g;
- sweet pepper - 150 g;
- carrots - 1 large or 2 small;
- tomato paste - 50 ml;
- sunflower oil - 50 ml;
- bay leaves, salt, ground pepper.
Recipe
Since the dish, in addition to cabbage, also includes peppers and carrots, which are cooked for a relatively long time, we will start cooking with these two vegetables.
1. If you intend to use fresh bell pepper for the preparation of this vegetable dish, then it should be thoroughly washed and cut into half rings. In the cold season, it is more rational to use frozen bell peppers, since its price is much lower. Frozen peppers are usually sold pre-cut and should only be thawed and washed well in cold water.
2. It is better to choose larger carrots for the dish. The larger the carrot, the easier it is to grate and the less waste is left. So, the carrots must be peeled and chopped.
3. After the first two ingredients are prepared, you can start frying. Pour about 50 ml into the roasting pan sunflower oil(better than refined). Put carrots and peppers in a preheated brazier, add bay leaves (2-3 pieces). Fry vegetables over fairly high heat for about 5 minutes, then reduce heat.
4. Meanwhile, while the first two ingredients are fried, shred the cabbage. And then add it to the vegetables. We fry under the closed lid of the brazier for 10 minutes, not forgetting to stir the vegetables occasionally.
5. It is more convenient to add tomato paste diluted. Stir 50 ml of concentrated tomato paste in a glass of drinking water. Pour the liquid into the brazier, salt and pepper the cabbage, continue to simmer the dish for another 15 minutes under a closed lid over low heat.
Stewed cabbage with prunes: a recipe with a photo. How to cook cabbage stewed with prunes (recipe with bell pepper).
Cooking time- 20-30 minutes.
Calories per 100 g- 130 kcal.
Braised cabbage is an excellent side dish for meat and fish dishes. It will be especially appreciated by those who preach or simply prefer healthy and low-calorie foods. Unlike other side dishes, such as spaghetti or potatoes, cabbage contains almost no calories. It contains many useful substances for humans .. Also, due to the high fiber content, stewed cabbage improves bowel function and cleanses the body of toxins and toxins. And this, in turn, leads to the strengthening of immunity, weight loss, and increased efficiency of the body. If, during cooking, you add prunes to the cabbage, then you can significantly increase beneficial features dishes. In addition, prunes give cabbage a pleasant aroma and a slight sourness, thus turning common everyday food into exquisite dish, which can be done on festive table submit.
For cooking, take:
- A head of cabbage weighing about 1 kg.
- Onion head.
- 1 medium carrot.
- 1 large sweet pepper.
- 2 tablespoons tomato paste.
- Salt, bay leaves.
- A little vegetable oil.
- 200 g pitted prunes.
Slice the cabbage thinly with a knife.
Cut the pepper into strips. Chop the onion into cubes.
Fry the onion in a pan with oil, add pepper to it.
Grate the carrots and add to the rest of the vegetables. Cook everything for about 5 minutes.
Add to vegetables tomato paste, pour in the cabbage, stir. Season with salt to taste.
Pour prunes with cold water and leave for 15-20 minutes. Then drain the water, and cut it into cubes. Then pour over the cabbage. Then simmer under the lid closed until tender - about 15 minutes. Add the bay leaf for aroma five minutes before the end of cooking.
In early spring, when the first greens grown in the open field have not yet appeared on the shelves of grocery stores and in the markets, and greenhouse vegetables are very expensive, our body needs a vitamin supplement. Indeed, at this time of year, most of last year's vegetables have already lost their healing qualities, only fiber remains in them. But this does not apply to such a magical product as cabbage. Thanks to its dense, heady structure, this vegetable is able to retain all the useful vitamins until the new harvest.
Cabbage in winter and spring is eaten in different forms: raw, sauerkraut, boiled in the form of cabbage rolls. But the most delicious is fresh stewed cabbage with pork. At correct preparation you will get a delicate, aromatic diet dish preserving all the useful vitamins and minerals of fresh vegetables.
Ingredients
- A small head of cabbage or half of a large head of cabbage
- 300 g pork, can be streaked with bacon
- 1 pc - carrots
- Bell pepper
- Half lemon
- 2-3 tomatoes
- Vegetable oil for extinguishing
- A little sugar
- Ground black pepper
Cooking method
Note: for stewing, it is best to take white cabbage of hard late varieties, since after heat treatment it turns out to be tender, juicy and elastic. Red cabbage is not suitable for stewing.
This is an old traditional Slavic dish, which was often cooked in families back in Soviet times, since cabbage is, first of all, a very inexpensive product, so the dish turns out to be economical.
We prepare all the required products in advance and put them on the table. Peel and wash vegetables.
Wash the meat and cut into small long strips, in the same way as for beef stroganoff.
Cut the onion into two parts, then cut each half into thin half rings.
Cut the pepper in half, remove the petiole and seeds. After that, cut each half into long ribbons or half rings.
It is better to cut the tomatoes into medium-sized cubes, as juice will quickly flow out of too small pieces.
Carrots can be cut into cubes, but better and faster - just grate on a coarse grater.
This completes the preparatory stage.
Take a deep, preferably cast iron skillet, but a stainless steel brazier will work as well. Turn the heat to high and preheat the skillet. Pour in a small amount of vegetable oil and immediately lay out the chopped pork. It is not necessary to pour a lot of oil, since the meat will quickly let out the juice and will not burn. After lowering the meat, do not rush to turn it over so that it browns on one side. If the meat is quickly fried, all the juice will remain in each piece, it will be retained by the crust and it will be very juicy in the dish. Salt and pepper a little meat, mix and salt and pepper again.
When the meat is completely browned, remove it from the pan with a slotted spoon, but very carefully so as not to burn yourself, put it on a plate and set it aside.
After the meat, onions are fried in the same pan with the remaining meat juice. To do this, reduce the heat and add a little oil, as the onion absorbs it strongly. Stir the contents of the pan continuously as the onions burn quickly.
After a while, add the carrots to the onion, stirring all the same so that no burnt pieces form.
Carrots take longer to stew than onions. The finished carrot acquires a translucent appearance and a loose consistency. On average, this will happen in 1-2 minutes after the start of extinguishing. Next, dip the bell pepper into the pan. After a while, vegetables can be salted. Salt, we need half a teaspoon without the top and the same amount of sugar (sugar binds acid, makes the dish spicy). Stir and simmer everything together for 1 to 2 minutes, reducing heat to low.
At the end, put the tomatoes in the pan, after they let the juice in, add 200 g of boiling water to the pan and put the pre-fried meat. After that, the pan can be covered with a lid so that everything is thoroughly stewed out and saturated with the smells of each other, for 10 minutes.
At this time, start slicing cabbage. This can be done in different ways, as you like: straws or squares. Be sure to remember the chopped cabbage with your hands before the juice appears, this will make the finished dish even more tender.
Put the cabbage in the pan, you can't stir it now. Add some more boiling water, cover and simmer for about an hour over very low heat. You can stir the dish after about 30 minutes. Cabbage at this time should decrease in volume by half, it will become pinkish in color (similar in tone to other vegetables), soft in consistency, and easily spreads in the mouth.
At the same time, add the juice of half a lemon, finally salt and pepper and simmer for another half hour until all ingredients are completely soft.
Before serving, sprinkle with chopped herbs, you can add a little sour cream, mayonnaise or ketchup, to taste.
Bon Appetit!
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