Cabbage stewed with pork and bell pepper. Recipe: Cabbage Stew with Potatoes and Bell Peppers - Quick Garnish of Potatoes and Cabbage Stewed Cabbage with Peppers and Tomatoes recipe

Ingredients:

one kilogram of white cabbage;
water - two glasses;
200 gr. carrots;
a couple of large fruits of red bell pepper;
two large white onions;
half a spoonful of salt and pepper;
oil, vegetable - a quarter of a glass;
a dozen sprigs of dill and parsley.

Step-by-step recipe for stewed cabbage with pepper

Partially soften the chopped cabbage before placing it in the cauldron. Having removed the upper leaves, chop the thinner ones into strips, remember and pour boiling water in a basin. So leave the cabbage in the water, it will become noticeably softer and cook faster.

Peel the onions and carrots, free the peppers from the seeds. We dissolve all the peeled vegetables into strips, it is also advisable not to rub the carrots, but to cut them. Pour the entire portion of the oil into a cauldron and heat it up strongly, put the onions and carrots in it first and save until golden brown.

Put the bell pepper to sauté, stir and simmer for five minutes, lowering the heat to moderate. Drain the water from the cabbage, put it with the rest of the vegetables and mix with them. We reduce the fire still, cover the cauldron and extinguish it for twenty minutes.

Wash the greens, separate and remove the stems, and finely chop the soft foliage. Stir the vegetables in a cauldron, while adding salt, season with pepper and herbs. Cover the cauldron again, simmer the dish for another five minutes on the fire, then wrap it in a thick blanket for half an hour.

Option 2: Stewed cabbage with peppers - a quick recipe for a dish with tomatoes

The sugar in the recipe is in case the tomatoes add a sour flavor to the dish. It is also added if you have to use pasta due to the lack of fresh vegetables. Please note that greenhouse tomatoes will not work, they have a lot of moisture, but not juice, in which case it is better to use a thick paste as well.

Ingredients:

half a medium-sized cabbage head;
large onion;
4 tablespoons of pure oil;
salt and pepper mixture;
a pinch of sugar;
large bay leaf;
two bell peppers and medium-sized onions;
three tomatoes.

How to quickly cook stewed cabbage with peppers

Choose red peppercorns, solely for the sake of beauty. Peel them from seeds and dissolve in straws, up to 5 centimeters long. We cut the cabbage, focusing on the pepper, it can be a little thinner. Pour a glass of water into a saucepan, place the chopped vegetables, tamping slightly.

Turn on the stove over medium heat, place a covered saucepan on it. We rub the tomatoes, removing pieces of the skin if possible, remove the husk from the onion and cut into small squares. Three carrots or cut, if there is time. Heat the oil in a frying pan, put the onion in it.

We fry the onion, depending on the desired taste, the more it darkens, the brighter the dish will come out. Temporarily put the onion on a plate and soften the carrots in a frying pan. Simmer the tomato puree with carrots for three minutes, then return the onion to the pan. Add the sautéed dish, pepper and sweeten it a little.

Stir the cabbage in a saucepan, if there is almost no water left at the bottom, add the fried vegetables from the pan to it. Salt and add a little pepper, deepen the lavrushka in the middle of the vegetables. Simmer for up to a quarter of an hour in a covered saucepan, then check the readiness of the dish.

Option 3: Stewed cabbage with peppers and mushrooms

Vinegar, according to the description, is not poured into the cabbage at the very end of cooking, it needs to soak the cabbage and vegetables. If they are harsh by that time, first add the mushroom broth and simmer for at least a quarter of an hour, then pour in the vinegar and heat for another ten minutes. The dish is just as good, and not only from young cabbage, but in this case, the broth left over from cooking the champignons, you will definitely need all of it.

Ingredients:

cabbage, young and juicy - 500 gr.;
small onion;
a quarter of a kilo of champignons;
a spoonful of apple cider vinegar;
large ripe tomato;
large juicy fruit of pepper (bulgarian).

How to cook

Pour a little less than a glass of water literally at the bottom of the cauldron, turn on the burner to medium temperature. We chop the cabbage on a board in small portions, immediately sending it to the cauldron and stirring. Following the last part, cover the cauldron and mark a quarter of an hour, exactly.

We clean the champignons and send them to cook in a small amount of boiling water for ten minutes. We do not drain the broth, cut the mushrooms into smaller pieces, while we set aside. Grind the onion in quarters of rings, and dissolve the pulp of the peeled pepper into strips. Mix vegetables with cabbage, simmer for five minutes, during this time cut the tomato into cubes.

Add mushrooms and tomatoes to the cabbage, stirring evenly, pour vinegar and add salt. We simmer for a quarter of an hour in a covered cauldron, then check the readiness. If the vegetables are still harsh, but have begun to stick to the walls, add a little mushroom broth and bring the dish to readiness.

Option 4: Stewed cabbage with pepper and meat

Cabbage stewed on lard is very tasty. Since you are going to cook it with meat, do not remove the cut lard, but melt and cook on it. At the same time, it is better to fry vegetables in oil, if there is no good reason to refuse aromatic, unrefined, cook with it.

Ingredients:

cabbage head, weighing up to 1500 grams;
pulp of sweet pepper - 350 grams;
a third of a glass of pure (frozen) butter;
a pound of pork (trim or tenderloin);
450 ml tomato sauce (not paste)
large sweet carrot;
salt and black pepper (finely ground);
a couple of small salad onions.

Step by step recipe

Divide the oil in half, pour the first part into a frying pan, put it on heating. Wash the meat and cut into portions, put in a pan and fry, stirring occasionally, until golden brown.

Using the second frying pan, or better immediately in the pot, heat the remaining oil. Quickly cut the onion into slices and spread to brown, and three carrots themselves. Place it on top of the onion as soon as it begins to shrivel and turn yellow.

Cut the cabbage, or better grate with a special grater, put it in portions in a vegetable sauté, stirring immediately. Spread the pork in the last step, distribute it evenly in the vegetable mass.

Cover the pot tightly, simmer for about twenty minutes, stirring a couple of times and checking for moisture at the bottom. Check the readiness of the cabbage and meat, add boiling water if necessary.

When the main products are ready, add sweet pepper and tomato, cut into half slices. Stir all the ingredients again and leave to simmer for another quarter of an hour.

Option 5: Stewed cabbage with peppers and rice in a slow cooker

Rice really needs to be picked especially good, large, round and not steamed. Inspect the grains when buying, if they are of the same color - such cereal suits us, when cooking all the rice will be ready at the same time. Quality tomato paste it is also important, it should be thick and dark red, but not burnt. If the tomato is sour, you shouldn't give it up right away, just sweeten the cabbage with sugar a little, shortly before stopping the appliance.

Ingredients:

a quarter of a kilo of the best rice grits;
tomato, thick - 3.5 tablespoons;
one large carrot and one onion;
a bunch of juicy dill;
three cloves of garlic;
coriander, a little cumin or cumin, lavrushka and pepper;
three tablespoons of oil;
a pound of cabbage (no stubble, only leaves);
pepper, Bulgarian - three juicy and large fruits.

How to cook

Remove the core from the pepper, rinse the seeds out of the fruits with the pressure of water, and dissolve the pulp in short and moderately thin blocks. Cut into the same size, in a pinch, grate, carrots. Cut the onion into half rings and place in a bowl with the rest of the chopped vegetables.

The operating mode of the multicooker is frying. Pour a little oil directly over the vegetables, stir occasionally until the sauté is golden. Add the grated garlic and switch to "Stew" mode. Rinse the rice several times, grate the cabbage with a shredder.

Stir the tomato in half a liter of boiled water. In the bowl one by one, stirring each time, put rice, cabbage and spices. Pour in the tomato, stir the food again and close the lid. Now program the timer: we calculate the time for an hour and a quarter. Sprinkle with chopped dill before serving.

For the recipe you will need:

Recipe:

To cook white cabbage stewed with bell peppers is necessary.

Cut the onion into half rings, carrots and bell peppers into strips, chop the cabbage. Fry onions and carrots in oil for 2 minutes. Add cabbage, simmer covered over low heat for 10 minutes, stirring occasionally.

Put the bell pepper, simmer for 2-3 minutes. Add chopped garlic, tomato paste, lemon juice, ground pepper, sugar, salt, simmer for another 5 minutes.

Both me and my family are very fond of different types of cabbage salads, as well as sauerkraut, pickled and stewed cabbage. But if in salads and canned food I appreciate it for the fact that it crunches so pleasantly, then when I carcass, I try to cut the cabbage as thin as possible so that it is soft and juicy. My mother does not admit this, she says that this is already porridge. Therefore, when my husband and I are visiting them, no one cooks stewed cabbage. This is bound to cause a lot of criticism, either from my side or from my mother. The peasants do not care, as long as we prove how best, they calmly devour everything that is prepared.

Likewise for pies or dumplings. I really like the taste stewed cabbage, I just adore her, but only gentle and soft. I am sure that not only my mother is a lover of this way to cook cabbage, therefore I do not at all insist on how exactly to shred cabbage, this is a matter of taste. But to try to cook it according to the recipe that I will tell you today, I just insist! The result is an incredibly tasty and, moreover, hearty dish. I'm sure you will like it. Cook only with pleasure for yourself and your family!

To cook stewed cabbage with bell peppers, you will need:

white cabbage - 1000 g
carrots - 2 pcs.
onions - 2 pcs.
sweet bell pepper - 2 pcs.
parsley - 10 branches
dill - 10 branches
table salt - ½ tsp
ground black pepper - ½ tsp.
water - 2 tbsp.
sunflower oil - 40 ml

How to cook stewed cabbage with bell pepper:

1. Thoroughly rinse all the necessary vegetables under running water. Peel and rub the carrots on a coarse grater.
2. Peel the Bulgarian pepper from seeds, remove the tails and cut into small pieces.
3. Remove the husk from the onion and chop it finely.
4. We wash the cabbage, remove the top leaves and finely chop. Then we fill it with boiled water and leave it to stand, then it will not be so hard, besides, the bitterness that sometimes happens in a white chick will go away from it.
5. In a cauldron or a saucepan with a thick bottom, heat the vegetable oil and fry the carrots and onions until golden. Then put the bell pepper and continue simmering over medium heat for about 4-5 minutes.
6. Drain the water from the cabbage and transfer it to the vegetables that are stewed. Cover with a lid and continue simmering over low heat for about 15-20 minutes.
7. Next, salt and pepper the stewed vegetables to taste. Add finely chopped greens and mix everything. Leave to simmer on low heat for about 6-7 minutes.

Put the prepared stewed cabbage on a dish and, if desired, decorate with sprigs of parsley or dill.

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 extinguishing it is best to take white cabbage 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 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!

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 tomato paste to vegetables, add 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.

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.

We replenish the menu with vegetable dishes. Stewed cabbage with pepper turns out to be 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.