Stewed cabbage is appetizing, very tasty and easy to prepare. To prepare a dish, you don’t need expensive ingredients and a lot of time allotted for rest. Cabbage can be served on a holiday table or a regular everyday dinner. The best and fastest way to cook is in a slow cooker with baking mode.
The recipe for stewed cabbage in a slow cooker is very simple, so you won’t need much time to prepare this delicious dish.
Stewed cabbage in a slow cooker, step-by-step recipe with photos
Ingredients needed:
- half cabbage;
- 2 medium sized carrots;
- a tablespoon of sugar;
- 1 onion;
- a couple of spoons of ketchup;
- salt, pepper, bay leaf to taste;
- vegetable oil for frying.
Actually, the recipe itself for making stewed cabbage:
1. Cut the onion into neat rings. Wash the carrots well, peel and grate, add sugar.
2. Pour butter into the multicooker, add onion and fry it for 10 minutes.
3. Add carrots to the onions and extend the timer for another 10 minutes.
4. After the specified time has passed, add a couple of spoons of ketchup, bay leaf, salt to taste and stir. Fry the contents of the pan for another 5 minutes.
5. Wash, peel the cabbage and chop finely.
6. Place the chopped cabbage in a slow cooker, add a glass of water and mix well.
7. Set the extinguishing mode for 60-90 minutes.
Stewed cabbage is a dish familiar to all of us since childhood. Many housewives often cook stewed cabbage. You can prepare it in different ways. The most common recipe is to cook stewed cabbage in a frying pan. However, there is a simpler and more convenient way. Why not stew cabbage in a slow cooker?
Let's look at how to stew cabbage in a slow cooker.
Ingredients
- Cabbage – approximately ½ large head or 1 small head
- Onions – 1 pc.
- Carrots – 1 pc.
- Sugar – 1 tablespoon
- Salt – 1 teaspoon
- Tomato sauce – 2 tablespoons
- Vegetable oil
- Pepper and bay leaf to taste.
First, peel and wash the onions and carrots. Cut the onion into half rings, cut the carrots into thin strips or grate on a coarse grater.
Pour some vegetable oil into the multicooker bowl. Add onion cut into half rings. Set the “Baking” mode. Fry for about 10 minutes until the onion softens and acquires a beautiful golden color. Then, without changing the mode, add chopped carrots. Fry for 10 minutes. The carrots should be well fried.
Season the vegetables with tomato sauce (you can replace it with ketchup), sugar and salt. Mix everything well. Cook in the “Baking” mode for another 5 – 6 minutes.
Take a head of cabbage. We remove the top dirty sheets from it, if necessary. Wash the cabbage under running water. Then finely chop.
Place the shredded cabbage in the multicooker bowl with the fried vegetables. Pepper to taste (if desired). Pour 1 glass of water over the cabbage. Mix everything thoroughly. Add bay leaf. Close the lid of the multicooker.
Set the “Quenching” mode. How long to stew cabbage in a slow cooker? There is no clear answer to this question. It all depends on your taste. If you prefer slightly crispy stewed cabbage, then you just need to set the time to 60 minutes. If you want your stewed cabbage to be soft, you should cook it for at least 1.5 hours.
After the cooking time has ended, we will hear a beep. After this, open the lid of the multicooker, remove the bay leaf and take out our stewed cabbage.
Arrange the cabbage on plates and serve hot. Stewed cabbage can be served as an independent dish or serve as an excellent side dish for meat dishes.
Cooking stewed cabbage in a slow cooker is a real pleasure - you just need to load the ingredients, launch the program and go about your business while the smart machine makes a tasty and healthy lunch! In this article you will find several recipes for making stewed cabbage in a slow cooker for every taste.
- If you are stewing cauliflower, add a cube of refined sugar - this will allow the florets to retain their natural color and maintain a delicate texture. The taste will remain the same.
- Never cook cabbage at high temperatures - to make the dish tasty, you need to simmer it in more gentle modes - “Stew” or “Steam”.
- You need to salt the cabbage at the very end, otherwise it will turn out tough.
Stewed cabbage in a slow cooker as a side dish
A simple recipe that won't take much time. This stewed cabbage in a slow cooker will be an excellent side dish for meat, cutlets or falafel. A special cooking method and non-stick coating of the multicooker pan allows you to preserve the maximum beneficial properties of cabbage. Prepare a healthy and satisfying lunch in less than an hour!
- white cabbage – 1 kg;
- carrots – 2 pcs;
- onion – 1 piece;
- tomato paste – 2 tbsp. l.;
- sugar - 1 tsp;
- salt, pepper - to taste;
- sunflower oil.
How to cook cabbage stewed in a slow cooker:
- Chop the cabbage with a special vegetable knife or cut into thin shavings.
- Grate the carrots on a coarse grater.
- Finely chop the onion with a knife.
- In a multicooker bowl, heat a little sunflower oil in the “Baking” mode and fry the onion until translucent.
- Add carrots and cook, stirring occasionally, for another 5-7 minutes.
- Change the program to “Stew”, add cabbage to the bowl, stir and lower the lid.
- Cook stewed cabbage in a slow cooker for 40 minutes, stirring the contents of the bowl occasionally.
- 20 minutes before the end of the program, add tomato paste and sugar and stir.
- 5 minutes before cooking, add salt and pepper to taste.
Stewed cabbage in a slow cooker will turn out very juicy and aromatic with a small amount of fragrant tomato sauce.
Stewed cabbage with meat in a slow cooker
A complete, hearty lunch, the preparation of which will not tire you at all and will take very little time. Cabbage stewed in a slow cooker turns out to be very aromatic and harmoniously combines with the delicate meat taste.
You can use any meat to prepare this dish. If you want cabbage stewed in a slow cooker to be less high in calories, use chicken or turkey fillet.
What products are needed to make cabbage and meat stewed in a slow cooker:
- boneless meat – 400 g;
- onions – 2 pcs;
- carrot – 1 piece;
- sugar - a pinch;
- white cabbage – 700 g;
- sunflower oil;
- salt, pepper - to taste.
Method for preparing dinner from stewed cabbage in a slow cooker:
- Rinse the meat, remove veins and films, cut into small cubes.
- In a multicooker pan, heat a little vegetable oil in the “Fry” mode and fry the meat pieces until crusty.
- Add finely chopped onion, stir and change the program to “Baking”.
- When the onion becomes translucent, pour the carrots, grated on a coarse grater, into the bowl and continue cooking for another 5-7 minutes.
- At this time, finely chop the cabbage, sprinkle with sugar and knead it firmly with your hands so that it releases the juice.
- Add the cabbage to the remaining ingredients, stir, switch the program to “Stew” and lower the lid.
- 10 minutes before it’s ready, add salt and pepper to the stewed cabbage in the slow cooker.
- If you want the dish to have gravy, add a little water (100-150 ml) half an hour before the end of the program.
You can serve cabbage stewed in a slow cooker with meat as a complete dish or as an addition to boiled potatoes or rice.
Quick lunch: stewed cabbage with sausages in a slow cooker
It is perhaps impossible to come up with a simpler dish than sausages with stewed cabbage in a slow cooker. Combined with tomato sauce, these ingredients create a hearty and tasty lunch that even a teenager can cook.
What ingredients are needed for cabbage stewed in a slow cooker:
- young cabbage – 500 g;
- onion – 1 piece;
- carrots – 1 piece;
- veal sausages – 6 pcs;
- tomatoes – 4 pcs;
- garlic – 2 cloves;
- Bay leaf;
- sunflower oil;
- salt, pepper - to taste.
Fresh tomatoes can be replaced by canned tomatoes in their own juice or tomato paste diluted in a small amount of boiled water.
To make stewed cabbage in a slow cooker, follow the instructions:
- Chop the onion as finely as possible and fry in sunflower oil in the “Baking” mode until translucent.
- Grate the carrots or cut into thin bars and add to the onion.
- After 5-7 minutes, add tomatoes cut into small cubes or tomato paste with water. Canned tomatoes can simply be mashed with a fork. If you are using fresh tomatoes, add water if necessary.
- Cut the sausages into slices and place in a bowl.
- Finely chop the cabbage and place in the slow cooker.
- Set the “Stew” program and cook the stewed cabbage in the slow cooker for 60 minutes.
- 20 minutes before readiness, add the garlic passed through a press, add salt and stir.
Helpful advice: if you chop olives or pickles into cabbage stewed in a slow cooker, you will get a dish more reminiscent of hodgepodge.
Cabbage stewed in a slow cooker with prunes and mushrooms
A hearty meal that can be prepared during Lent. This stewed cabbage in a slow cooker will appeal to vegetarians and those who want to reduce their calorie intake. All ingredients harmoniously complement each other and give an unforgettable fragrant aroma. Cabbage with mushrooms can be served separately as a main course, as an addition to boiled potatoes, or as an appetizer with alcohol.
Ingredients needed to prepare stewed cabbage in a slow cooker:
- white cabbage - 1 fork;
- beans in tomato – 1 can;
- onions – 2 pcs;
- champignons or wild mushrooms – 300 g;
- pitted prunes – 100 g;
- sugar - a pinch;
- salt, pepper - to taste.
We recommend adding at least a couple of porcini mushrooms to give it a richer flavor. If there are no fresh mushrooms, take dried ones and pour boiling water over them for 15-20 minutes. Do not pour out the infusion - it can be added during stewing.
Soak prunes in warm water before cooking.
How to cook cabbage and mushrooms stewed in a slow cooker:
- Cut the mushrooms into small pieces.
- Heat the sunflower oil in a bowl and fry the mushrooms until the liquid evaporates in the “Baking” mode.
- Add finely chopped onion and fry until it becomes translucent.
- Pour the beans in tomato sauce into the bowl. You can also use fresh beans, but then they must first be soaked for several hours in warm water.
- Sprinkle with a little sugar, stir and bring to a boil. Cut the swollen prunes into small pieces and add to the bowl.
- Chop the cabbage thinly and add to the rest of the ingredients. If necessary, add boiled water or tomato juice (about 400 ml).
- Set the “Stew” program, lower the lid and cook the stewed cabbage in the slow cooker for 40 minutes, stirring occasionally.
The dish turns out very aromatic with a slight sweet and sour tint. This is one of the most popular vegetarian dishes that even avid meat eaters will enjoy. If you want to make stewed cabbage in a slow cooker spicier, 20 minutes before it’s ready, add a pod of hot red pepper “Ogonyok” to the pan.
Stewed cabbage in a slow cooker with prunes: alternative video recipe
Another variation on the theme of stewed cabbage in a slow cooker. Detailed video instructions will help you prepare the dish.
By the way, you can stew red or cauliflower in the same way. Try combining several varieties and experiment with flavorings by putting not only prunes, but a little bell pepper or raisins in the slow cooker. And in order not to prepare a separate side dish, you can add chopped potatoes along with cabbage.
All the necessary information and quantities of ingredients are in the video below:
Description
Stewed cabbage in a slow cooker It has been a very popular dish in Russia and Ukraine for quite a long time. It’s very easy to prepare, and it doesn’t take much time. There are a huge number of recipes for preparing this delicious dish. Stewed cabbage is prepared with the addition of meat, potatoes, mushrooms, minced meat or sausage. Moreover, they stew not only fresh cabbage, but also sauerkraut. It is not necessary to choose a specific variety of this vegetable. You can try experimenting and make stewed cauliflower or broccoli.
An interesting fact is that by consuming about two hundred grams of stewed cabbage per day, you get the daily requirement of vitamin C, which predominates in the composition of this product. In addition to it, stewed cabbage also contains vitamins such as A, B, E, P and even such rare ones as K and U. In addition to vitamins, this dish contains microelements such as potassium, calcium, healthy vegetable fats and pectins . All this together provides our body with reliable protection against colds and significantly strengthens our immunity.
This vegetable itself is low in calories. Although in general the calorie content of the dish depends on the products that are added to the stewed cabbage. Without adding other ingredients, the calorie content of cabbage is only 100 kcal per 100 grams of product. That is why this dish is highly recommended by nutritionists for inclusion in the diet of people who are watching their figure. Even though the stewed cabbage contains few calories, it perfectly saturates the body, and the feeling of hunger will not overtake you soon.
A multicooker, which has become an integral part of our lives not so long ago, and, of course, our recipe with step-by-step photos will help you prepare a tasty and healthy lunch. By following our recommendations, you will understand how simple the cooking process can be.
Ingredients
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Pythagoras once said about cabbage: “This vegetable maintains good spirits and a cheerful mood.” These are truly true words, and you still can’t argue with them. Cabbage is actually an incredibly healthy and tasty vegetable that fills our body with vigor and health. That is why this valuable vegetable remains on our tables. We cook borscht and cabbage soup from it, prepare cabbage rolls, solyanka and casseroles, plan salads with it, put it in pies and pies, fry it, stew it, and also prepare it for the winter. Cabbage is the main guest on the table.
Of course, raw cabbage is much healthier, but 
Here's how to refuse cabbage stewed in a slow cooker when the smell alone is driving you crazy. Try, as they say, to kill two birds with one stone: cook delicious stewed cabbage in a slow cooker, and preserve as much vitamins as possible in the dish. A multicooker copes with these two tasks easily, moreover, faster and better than a stove, and the finished dish is not only rich, aromatic and tasty, but also healthy - a real salvation from spring vitamin deficiency! Plus, to all that has been said, it is also universal: cabbage stewed in a slow cooker can be a separate dish, a side dish, and, if you want, a filling for pies.
Cabbage in a slow cooker can be stewed not only with other types of vegetables: potatoes, carrots, eggplants, zucchini, pumpkin, green beans, but also with any types of meat, mushrooms, rice, adding different seasonings and spices to taste. At the same time, each dish will be absolutely individual in its taste and, thanks to the tightness of the multicooker, will retain maximum beneficial properties. Even a novice cook can master the simple process of preparing stewed cabbage.
The simplest stew recipe in a slow cooker 
cabbage looks like this: grease the multicooker bowl with vegetable oil, chop the cabbage in any way convenient for you, transfer it to the bowl, add salt, add spices to taste and add half a measuring cup of water. Set the “Extinguishing” mode for 45 minutes. Before the end of stewing, add tomato paste and stir. The finished dish turns out to be very tender; it can be served as a side dish for meat or fish dishes, adding herbs and fresh vegetables if desired. If you decide to get creative and prepare a more original dish by adding other vegetables, meat or mushrooms to the cabbage, prepare all the ingredients that you will use, and then simply follow the chosen recipe, which will tell you how to proceed next.
Cabbage stewed with meat and vegetables
Ingredients:
½ head of cabbage,
800 g pork pulp,
1 onion,
1 carrot,
2-3 tomatoes,
1 multi-glass of cold water,
fresh herbs, salt, pepper - to taste.
Preparation:
Shred the cabbage and cut the meat into small pieces. Place the pieces of meat in the multicooker bowl and place the cabbage on top. Cut the tomatoes into cubes and place them on top of the cabbage. Place the next layer of onion cut into half rings, then grated carrots. Then pour in water, add salt, pepper, and you can add any spices you like. Close the multicooker lid and set the “Stew” mode for 1.5 hours. An hour after the start of cooking, open the lid and carefully stir the vegetables and meat.
Cabbage stewed with chicken fillet 
Ingredients:
1 kg white cabbage,
400 g chicken fillet,
1 onion,
1 carrot,
100 ml tomato juice,
2 tbsp. vegetable oil,
salt, ground black pepper - to taste.
Preparation:
Pour vegetable oil into the multicooker bowl, add thinly sliced onions, grated carrots and diced chicken fillet. Add finely shredded cabbage there. Without stirring anything, turn on the “Bake” mode for 40 minutes. Then add tomato juice, salt, pepper and any other seasonings to taste. Stir the contents of the multicooker and turn on the “Stew” mode for 1 hour.
Cabbage stewed with pork and rice
Ingredients:
1 medium sized cabbage
1 onion,
400 g lean pork,
1 multi-cup rice,
1.5 multi glasses of water,
4 tbsp vegetable oil,
salt, spices - to taste.
Preparation:
Pour vegetable oil into the multicooker bowl, add the pork cut into small pieces and cook it in the “Baking” mode for 30 minutes. After half an hour, add the onion, chopped into thin half rings, grated carrots to the meat and continue cooking in the “Baking” mode for 15 minutes, then add finely shredded cabbage, rice, spices and water. Mix the contents of the multicooker thoroughly and turn on the “Pilaf” mode for 30 minutes.
Cabbage stewed with sour cream and mushrooms 
Ingredients:
700 g white cabbage,
500 g champignons,
2 onions,
2 carrots,
3 tbsp. sour cream,
1 tbsp. vegetable oil,
1 tbsp. tomato paste,
salt, sugar, ground black pepper - to taste.
Preparation:
Chop the cabbage, cut the mushrooms into thin slices, the onion into cubes, and grate the carrots on a coarse grater. Set the “Fry” mode. Add vegetable oil, onions, carrots, mushrooms to the multicooker bowl and fry everything for 5 minutes. Then lay out the cabbage, pour in ½ cup of water, salt, add sugar and turn on the “Stew” mode for 1 hour. 10 minutes before readiness, add sour cream mixed with tomato.
Cabbage stewed with chicken hearts
Ingredients:
400 g white cabbage,
500 g chicken hearts,
1 onion,
1 tomato
salt, spices - to taste.
Preparation:
Remove films from chicken hearts and rinse them thoroughly. Chop the cabbage, cut the onion into half rings, peel the tomato into small cubes. In a separate bowl, mix all these ingredients, add salt, spices and just a little vegetable oil, mix and place this mixture in the multicooker bowl. Set the “Extinguishing” mode for 2 hours.
Cabbage stewed with beans 
Ingredients:
½ head of cabbage,
1 carrot,
1 onion,
1 can canned white beans
1 tbsp. tomato paste,
Preparation:
Chop the cabbage, grate the carrots on a coarse grater, chop the onion. Place the onions and carrots in the multicooker bowl and, setting the “Baking” or “Frying” mode, fry for 5 minutes. Then add cabbage, beans, tomato paste, mix everything and set the “Stew” mode for 50 minutes.
Cabbage stewed with pork ribs and sausages
Ingredients:
1 kg white cabbage,
600 g pork ribs,
5 sausages (can be smoked),
1 onion,
2 tbsp. vegetable oil,
salt, spices - to taste.
Preparation:
Chop the cabbage, cut the sausages into circles, the onion into half rings, chop the ribs into small pieces. Pour vegetable oil into the multicooker bowl, set the “Frying” mode for 30 minutes, place the onions and pork ribs in the bowl and fry them for 10 minutes. Then add cabbage and sausages and, stirring from time to time, wait for the signal. After it, set the “Stew” mode for 50 minutes, and when the time is up, leave the multicooker on in the heating mode for another 10 minutes.
Cabbage stewed with potatoes 
Ingredients:
1 kg white cabbage,
5 potatoes,
1 onion,
1 carrot,
5 tomatoes
1 multi-glass of hot water,
salt, spices - to taste.
Preparation:
Place grated carrots and chopped onions into a multicooker bowl. Add shredded cabbage and diced potatoes there. Lastly, add the tomatoes cut into small cubes, add salt, add spices, pour in water and turn on the “Baking” mode for 1 hour.
"Lazy cabbage rolls"
Ingredients:
500 g cabbage,
500 g minced pork and beef,
1 multi-cup rice,
1 onion,
1 carrot,
250 g sour cream,
150 g tomato paste,
1 bay leaf,
vegetable oil, salt, sugar, spices - to taste.
Preparation:
When peeling the cabbage, leave a few leaves whole so you can put them on the bottom of the multicooker. Finely chop the rest of the cabbage. Add chopped onion and coarsely grated carrots to the minced meat. Add washed rice, salt and ground black pepper to taste. Pour a little vegetable oil into the multicooker bowl, place cabbage leaves, then a layer of shredded cabbage, bay leaf and a few peppercorns. The next layer is minced meat. Place the products in this order 2 times. Prepare the cabbage filling. In a separate container, mix 150 ml of water, sour cream and tomato sauce, add a little salt and sugar to taste (there should be enough filling to completely cover the cabbage). You can prepare the filling without sour cream. To do this, simply mix tomato paste with the same amount of water or broth, add a little salt, sugar and pepper. Pour the prepared filling into the cabbage and make holes in it so that the filling is distributed evenly. Turn on the “Pilaf” mode.
Cabbage stewed with minced meat and oranges 
Ingredients:
1 kg cabbage,
500 g of any minced meat,
400 g oranges,
200 g onions,
2 cloves of garlic,
vegetable oil, salt, pepper - to taste.
Preparation:
Chop the cabbage, chop the onion and garlic, cut the oranges into circles and squeeze out the pulp so that no films remain. Pour some vegetable oil into the multicooker bowl. Set the “Frying” or “Baking” mode and fry the onion and garlic for 5 minutes. Add minced meat, salt and pepper and fry for 10 minutes on the same mode. Then add cabbage, orange pulp and set the “Stew” mode for 40 minutes.
Three types of cabbage, stewed with eggplants
Ingredients:
500 g kohlrabi,
500 g Chinese cabbage,
500 g broccoli,
500 g eggplants,
300 g carrots,
300 g onions,
300 g tomato puree,
300 g of greens,
4-5 cloves of garlic,
vegetable oil, salt - to taste.
Preparation:
Pour some vegetable oil into the multicooker bowl. Grate the kohlrabi and carrots on a coarse grater, cut the Chinese cabbage into strips, cut the eggplant into cubes, separate the broccoli into florets, chop the greens and onions. Mix the vegetables in a separate bowl, add salt to release the juice, and, transferring them to the multicooker bowl, pour in a little water and tomato mass and turn on the “Baking” mode for 40 minutes.
Cabbage stewed with apples and ginger 
Ingredients:
1 medium head of cabbage,
2 apples,
2 onions,
½ cup raisins,
10 g nutmeg,
10 g ginger root,
1 tsp turmeric,
1 tbsp. vegetable oil,
1 tbsp. apple cider vinegar,
1 tbsp. tomato paste,
salt - to taste.
Preparation:
Chop the onion and fry it in the “Baking” mode until transparent. Add raisins, nutmeg, turmeric, grated ginger and sugar and mix well. Finely chop the cabbage, sprinkle with apple cider vinegar and rub with your hands. Peel the apples, cut into cubes, add to the bowl, add salt and stir. Set the “Extinguishing” mode for 30 minutes. When the cabbage is ready, add tomato paste and keep warm for 5-10 minutes. This cabbage with apples and ginger, stewed in a slow cooker, will serve as an excellent side dish for ham.
Solyanka from sauerkraut
Ingredients:
1 kg sauerkraut,
500-600 g pork pulp,
400-500 g sausages or sausages,
2 onions,
500 g potatoes,
2-3 tbsp. tomato paste,
1-2 multi glasses of water,
salt, ground black pepper - to taste
Preparation:
Cut the onion into cubes, potatoes into large slices, sausages into slices, meat into small pieces. Place the meat in the multicooker bowl and fry in the “Baking” mode for 10-15 minutes, then add sausages and onions, stir and continue cooking for another 15 minutes. Place cabbage and potatoes in a bowl, add salt and pepper if necessary. Dilute the tomato paste in water and pour into the bowl, stir, close the lid and set the “Stew” mode for 1-1.5 hours. If you have very little time, don’t bother with frying the food, just put pork, sausages, onions, potatoes and cabbage in layers in a bowl, pour in tomato paste diluted in water, and set the “Stew” mode for 1.5 hours. After the signal about the end of the mode, stir the products.
Solyanka of cabbage and pickled mushrooms 
Ingredients:
400 g fresh cabbage,
400 g sauerkraut,
1-2 carrots,
1-2 onions,
200 g pickled mushrooms,
3-4 pickled cucumbers,
4-5 tbsp. tomato paste,
2-3 bay leaves,
olives, herbs, salt, ground black pepper - to taste.
Preparation:
Chop fresh cabbage and squeeze out sauerkraut. Chop the onions and carrots, cut the cucumbers into cubes. In the “Baking” mode, fry the onion for 10 minutes, add cabbage (both types), carrots and cucumbers and simmer in the same mode for about 20 minutes. Then add chopped mushrooms, olives, pour in diluted tomato paste, add peppercorns and bay leaves, salt and add sugar to taste. Close the lid and set the “Extinguishing” mode for 40-50 minutes. Serve with greens.
Cabbage stewed in a slow cooker is not just a dish, it is, so to speak, an excellent material in the hands of a skilled master, with the help of whose inexhaustible imagination new culinary masterpieces are born.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
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