From such a seemingly simple and inexpensive vegetable you can truly cook royal dishes. Braised cabbage- one of them. Varying spices and additional ingredients, sometimes they turn out real culinary masterpieces- tasty, satisfying, aromatic. You can stew the cabbage modestly in water, with a little added oil, or you can add meat, mushrooms, raisins, prunes, tomato paste, beans and other vegetables. In any case, it will turn out delicious. Try and choose the recipe you like best.
Stewed cabbage - food preparation
You can stew both fresh cabbage and sauerkraut. Fresh ones must be washed under water and removed from the upper hard leaves; they usually have a greenish color. Then, if it is a whole head of cabbage, it needs to be cut into quarters and then finely chopped into strips. The stalk must be removed.
If the cabbage is sauerkraut, it is sorted large pieces finely chop. If it is very acidic, you can rinse it in water. But it will go away with the cabbage water a large number of vitamin C. Therefore, it is still better to take cabbage with optimal acidity so that it does not have to be soaked and washed. A teaspoon will help balance the acid level. granulated sugar, added to the pan where the dish is being prepared.
Braised cabbage - best recipes
Recipe 1: Stewed cabbage
A very simple recipe, even novice housewives can prepare it. The amount of cabbage should be taken based on the volume of the cauldron, where it will be stewed and the number of eaters. On average, you can take one small head of cabbage or half a large one, which weighs 1-1.5 kg. Even if it seems that there is too much chopped cabbage, during stewing it will release juice and settle, i.e. will decrease in volume. It's better to take cabbage late varieties, i.e. autumn harvest. In addition to salt and pepper, you can add to taste dried dill, parsley and Bay leaf. Some people like cabbage to be more bland, so it should be stewed without adding tomato paste.
Ingredients: head of cabbage, 2-3 medium onions, 50-70g tomato paste, oil for frying, pepper and salt.
Cooking method
Chop the cabbage into small strips and the onion into half rings. In a cauldron with hot oil, fry the onion, then the tomato paste and add the cabbage. Fry it a little, stirring with tomatoes and onions, add one and a half glasses hot water. When the mixture boils, reduce the heat and simmer the cabbage until soft. This will take 30-40 minutes. About ten minutes before the end of stewing, add salt and pepper to the cabbage.
Recipe 2: Stewed cabbage with sausage
You don’t always have meat on hand, but you can find a piece of boiled sausage or a couple of small sausages in the refrigerator. They can be combined with cabbage and quickly prepared inexpensive, but tasty and hearty dinner.
Ingredients: cabbage, 2 large onions, 1 carrot, 100g tomato paste, boiled sausage (sausages, wieners) – 300g, pepper-salt, bay leaf, vegetable oil.
Cooking method
Fry the onions, chopped into half rings, in a casserole, add grated carrots, and after two minutes, thinly sliced cabbage. Mix the ingredients and simmer until soft, adding a glass of boiling water. Vegetables are stewed on low heat with the lid closed.
Cut the sausage or small sausages as desired, fry until crisp and add to the cauldron with cabbage. In the same oil where the sausage was fried, fry the tomato paste for a minute and add to the vegetables. Add all the spices and salt, mix and simmer everything together for another five to seven minutes.
The second method of stewing cabbage with sausages more dietary and quicker to prepare. You will need: the same cabbage, 2 small carrots, sausages, 3 tablespoons olive oil(exactly olive), herbs and salt.
Pour oil into a frying pan or cast iron casserole, add grated carrots and chopped cabbage into small strips. Cover with a lid and fry over high heat. It is necessary to ensure that the vegetables do not burn; to do this, stir them periodically. When the cabbage is browned, reduce the heat, pour in half a glass of boiling water, chopped sausages, salt and simmer for ten minutes. Sprinkle the finished cabbage with fresh herbs - dill, parsley, etc.
Recipe 3: Stewed cabbage with chicken
The dish cooks quite quickly, so you can easily prepare it before your husband comes home from work. The cabbage comes out very juicy and tender, and even in combination with chicken meat It turns out absolutely perfect. This recipe does not add onions, but those who cannot imagine cooking meat and cabbage without onions can of course add it. In this case, it is pre-fried before adding meat. If you want to put whole pieces chicken, before adding cabbage, they must be half cooked - well fried or stewed.
Ingredients: cabbage 1-1.5 kg, 0.5 kg chicken (breast, fillet or a couple of legs), a couple of tablespoons of tomato paste, salt, pepper, vegetable oil.
Cooking method
Cut the meat large pieces. If it is a leg, then the meat must be cut off, separating it from the bones. For cooking, you can take a frying pan, cauldron or thick-walled dishes. Place the meat in it and fry for about four minutes until it turns white on all sides.
Add cabbage cut into thin strips, stir and fry covered for 20 minutes. If the cabbage burns, you can add a little water from the kettle. Pepper, salt, add tomato paste and stir. Leave to simmer for another 20 minutes until the cabbage becomes very soft. Goes well with this cabbage mashed potatoes or simply boiled potatoes.
Recipe 4: Stewed cabbage with prunes
Delicious stewed cabbage with a smoky aroma. Spicy taste Prunes add flavor to the dish. If it is dry, it should be steamed for 10 minutes, i.e. pour boiling water over it. To make the taste more piquant and the aroma richer, you need to buy smoked prunes. If you want the dish to be lean, you can omit meat from the recipe.
Ingredients: cabbage – 1-1.5kg, 200-300g chicken breast or fillet, one carrot, one onion, 150g of pitted smoked prunes (not a full glass), 2-3 tablespoons of tomato paste, salt and pepper to taste, a couple of bay leaves and vegetable oil.
Cooking method
Cut the meat into cubes and fry it. Then add one by one, frying little by little, onion in half rings, grated carrots, cabbage cut into small strips. Pour in about a glass of boiling water and simmer over medium heat for 15 minutes. Open the lid and add tomato paste and prunes. Pour in about another glass of boiling water, stir, add bay leaves, salt and pepper. Close the lid and simmer for 15 minutes until done.
Recipe 5: Stewed sauerkraut
The sour taste of sauerkraut is in perfect harmony with any meat, so it is considered a traditional side dish for many meat dishes. This recipe is borrowed from Latvian cuisine. The cabbage turns out very tasty. And the secret is simple - you need lots and lots of carrots. And she definitely rubs on fine grater. You can, of course, grate it coarsely, but in the original it is finely grated.
Ingredients: 1 kilogram of sauerkraut, 0.6 kg of carrots, 3 onions, vegetable oil or fat (any - pork, chicken), one or two teaspoons of cumin.
Cooking method
Chop the onion finely and lightly fry, add grated carrots and simmer them together a little. Then add sauerkraut and add water - approximately to the level of the cabbage layer. Leave to simmer until done.
After about half an hour, add cumin and continue to simmer until soft. Especially delicious cabbage it turns out, cooked on pork fat.
Recipe 6: Stewed cabbage with mushrooms
Cabbage with mushrooms tastes amazing. It is prepared in the oven, but before that the vegetables are fried on the stove in a frying pan. The extinguishing process takes from 40 minutes to one hour. The time depends on the hardness of the cabbage and the temperature in the oven. At the end of the day, the cabbage takes on a beautiful light brown hue and simply melts in your mouth.
Ingredients: 1.5 kg of fresh cabbage, 0.5 kg of carrots, 4 large onions, half a kilogram of any fresh mushrooms, tomato paste – 100 g, salt and spices to taste.
Cooking method:
Cut the head of cabbage into quarters and chop into thin strips. Pour a few tablespoons of oil into the pan, heat it and fry the cabbage. All the cabbage is unlikely to fit. Therefore, you need to fry in batches and transfer to a cauldron. Fry until it softens and reduces in volume. There is no need to pour a lot of oil, so that the cabbage is only slightly moistened with it.
Cut the onion into half rings or small cubes and fry. Add carrots and simmer until soft - you can add a little water. Transfer to a cauldron.
Chop the mushrooms randomly and place them in an almost dry frying pan. Once they release the juice, you need to pour it into a cauldron, add oil to the mushrooms in a frying pan and fry. Place them in a cauldron too. The contents of the cauldron must be salted, mixed, added tomato paste (you can dilute it a little with water), a couple of glasses of boiling water and place in the oven (180-200C). Simmer with the lid open until done.
Periodically you should look into the cauldron and inquire about the condition of the cabbage. If the water boils away, you can add it little by little. 15 minutes before the end of stewing, add a few bay leaves and salt.
A tablespoon of ordinary cabbage will add thickness and a unique taste to stewed cabbage. wheat flour. It must be dried in a dry frying pan until creamy and added to the cauldron five minutes before it is ready.
Lovers sweet and sour taste, they can add a spoonful of vinegar and sugar to the cabbage five to ten minutes before the end of its stewing.
If you love cabbage, but can’t stand its specific smell when cooking, put a slice in the pan stale bread. At the end of cooking, remove the softened bread with a slotted spoon.
It is pleasant and important to be able to please your loved ones with not just a tasty, but also a healthy treat. It’s even better if the dish is prepared from the simplest and most affordable ingredients.
Stewed cabbage has very few calories, but at the same time it is very nutritious because it contains fiber, which in turn has a beneficial effect on the intestines. Cabbage is a source of many vitamins and microelements, such as phosphorus, calcium, magnesium, potassium, vitamin C, PP and B2.
In this article we will tell you in detail how to stew cabbage. It is best to cook cabbage on sunflower oil along with onions and carrots.
How to cook cabbage?
What could be more affordable than cabbage? This simple product can not only be bought in any store for little money, but also grown in your own garden. In addition, it is stored for a long time and is not whimsical.To stew cabbage, you need to prepare all the necessary ingredients:
Head of cabbage (size depends on the number of people)
1-2 pcs. carrots
1-2 onions
salt to taste, herbs, you can add pepper
tomato paste
Before sautéing the cabbage, prepare the vegetables. Grate the carrots on a coarse grater, chop the onion small pieces. Then place the carrots and onions in a heated frying pan, greased vegetable oil. Saute the vegetables a little.
Then chop the cabbage into thin strips and place it in the pan. Add salt, let it fry a little and add a little water. Stir and cover with a lid. Set the fire to medium level.
The cabbage must be simmered for 20-30 minutes. Cooking time depends on the cabbage; some types need to be cooked a little longer. For this reason, you should occasionally check the cabbage for doneness.
After the cabbage is almost ready, add tomato paste to it and simmer everything in place for another five minutes. Then you need to turn off the gas and let the cabbage brew a little. Serve the cabbage hot, sprinkled with herbs and seasoned with sour cream.
Stewed cabbage recipe
Cabbage is also good because it can be combined with the most different products. Depending on this, the cabbage will acquire a unique taste. So, a wonderful treat would be cabbage stewed with lean meat.
How to cook cabbage with minced meat?
You can choose another method. Take the meat and cut it into small pieces, which should be fried in lard until the juice appears. The cabbage should then be stewed in this fat with the meat.
Stewed Cabbage with Meat
You can also cook the cabbage and meat separately and then stir them together. To do this, the meat must first be stewed with vegetables. Finely chopped cabbage is also simmered in a separate container until soft. Then mix the meat and cabbage and let it brew for a while. Serve with fresh herbs and sour cream.
How to cook cabbage with potatoes?
You can prepare stewed cabbage according to another recipe. Yes, very tasty everyday dish is stewed cabbage with potatoes. It's simple and affordable way, which will suit the taste of any housewife.The potatoes should be peeled and chopped into medium-sized slices. Grate the carrots on a coarse grater, chop the onion into small pieces.
Place the carrots and onions in a heated and greased thick-walled pan or cauldron. Sauté a little, then add the potatoes and simmer everything together for 5-8 minutes. Then mix water with tomato paste and ¼ teaspoon of sugar in a glass. Pour this into the potatoes and simmer for another 10 minutes.
Then chop the cabbage into thin slices, add salt and squeeze it with your hands. When soft, place the cabbage on top of the potatoes and cover with a lid. Simmer for another 15-20 minutes until the cabbage is soft. Then mix it with the potatoes and leave for another five minutes.
Serve the cabbage and potatoes hot, placing portions on separate plates. Serve greens with the cabbage; you can also sprinkle with finely chopped garlic.
How to stew cabbage in a double boiler?
For fans healthy eating there is another one no less interesting recipe. We invite you to add variety to your life and stew the cabbage not on gas, but in a double boiler. If you have this useful device, you have the opportunity to prepare a lot of healthy and tasty dishes. 
To stew cabbage in a double boiler, you will need the same vegetables as in previous recipes. Onions and carrots must be finely chopped.
The cabbage should also be chopped into thin strips. Salt the cabbage and squeeze it with your hands until soft. Then the cabbage should be mixed with onions and carrots and placed in a double boiler container.
The cooking time should be set to 20 minutes to begin with. Exact time You will determine the preparations yourself with experience. When the required cooking time has passed, add tomato paste to the cabbage and let it simmer for another five minutes.
Stewed cabbage in a slow cooker
This recipe is convenient not only because the stewed cabbage is very healthy, and the steamer is easy to use. Another advantage of this cooking method is that there are often holes in the steamer container that do not allow excess moisture to accumulate. This way, the stewed cabbage will be both soft and at the same time not too soggy.
As you can see, stewed cabbage is not just a tasty, but also a healthy treat. In addition, cabbage allows you to create and invent different variants.
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I love stewed cabbage. It's tasty and healthy. It contains a lot of vitamins and substances we need, namely:
- Calcium 66.5 mg
- Magnesium 17.1 mg
- Sodium 21.2 mg
- Potassium 268.3 mg
- phosphorus 44.8 mg
- vitamin RE (A) 29.8 mcg
- vitamin NE (PP) 1.0 mg
- vitamin B1 0.04 mg
- vitamin B2 0.3 mg
- vitamin C 0.5 mg
- vitamin TE (E) 0.18 mg
she generally counts dietary nutrition, there is even a diet based specifically on stewed cabbage. And it is also rich in fiber. In this recipe I have collected 10 ways to prepare stewed cabbage. The first recipe is the simplest, it’s classic stewed cabbage, without any extra ingredients. The rest of the recipes are not just a side dish, but rather... independent dish. All these recipes have been tested. Only the first recipe is provided with detailed and step-by-step photographs. If you have your own recipe for stewed cabbage, please share it in the comments. So, the recipes:
1. RECIPE FOR CLASSIC STEWED CABBAGE (WITH PHOTO)
Ingredients: white cabbage 500 grams, onion 1 pc, carrot 1 pc, vegetable oil 2 tablespoons, tomato paste 2 tablespoons, black ground pepper or khmeli-suneli, salt.
- Add tomato paste, salt and pepper, or add khmeli-suneli seasoning. Instead of regular tomato paste, I recommend using delicious ketchup, I took Georgian tomato paste. It is delicious on its own, with seasonings, your stewed cabbage will turn out piquant, more interesting, richer.
- Mix everything, cover again and simmer for another 10 minutes. If the water boils away, you can let the cabbage lightly fry in oil, then it will be even tastier, but then add a little water again.
- Constantly test for readiness, before turning off your cabbage, taste for salt. If anything is missing, add it. Turn off only when you are sure that the cabbage is ready. It's chic and healthy side dish, Bon appetit!
2. RECIPE STEWED CABBAGE WITH MUSHROOMS
Ingredients: white cabbage 500 grams, mushrooms (champignons or oyster mushrooms) 350 grams, onions 1 piece, carrots 1 piece, vegetable oil 2 tablespoons, tomato paste 2 tablespoons, dill and parsley, ground black pepper, coriander, salt, pinch sugar, 1 tablespoon vinegar (tasty, rice or apple)
- Prepare a deep frying pan in which everything will be stewed, or a saucepan (with a lid).
- Finely chop the onion and place in a prepared frying pan with hot vegetable oil.
- Add washed and chopped mushrooms to the onion and lightly fry them together until half cooked (10 minutes over medium heat, stirring).
- Chop carrots and cabbage and add to the pan with mushrooms and onions.
- Prepare the sauce with which we will pour the cabbage with mushrooms for stewing: mix tomato paste with chopped herbs (dill and parsley), add coriander, a pinch of sugar, a little salt, ground black pepper, bay leaf and water (0.5 cup).
- Pour this sauce into the cabbage with mushrooms and mix thoroughly, cover and simmer until the cabbage is cooked. Taste the cabbage (salt, readiness...)
- You can serve, enjoy your meal. An excellent vegetarian or meatless dish.
3. RECIPE STEWED CABBAGE WITH BEEF
Ingredients: white cabbage 250 grams, sauerkraut- 250 grams, 500 grams of beef or pork pulp, 1 onion, 1 carrot, 2 tablespoons vegetable oil, 2 tablespoons tomato paste, ground black pepper or suneli hops, salt.
- Chop the onion and place in a frying pan with hot vegetable oil.
- Cut the meat into small pieces and also add to the onion in the pan. Cover with a lid and simmer the meat and onions for 15 minutes.
- Meanwhile, chop the cabbage and chop the carrots.
- Add cabbage with carrots to the meat and onions in the pan.
- Pour in water, add tomato paste, seasonings (it can be just ground black pepper, suneli hops, a mixture of peppers...) and salt to taste.
- Simmer together until done. When serving, you can sprinkle with herbs. Bon appetit.
4. RECIPE STEWED CABBAGE WITH POTATOES
Ingredients: white cabbage 500 grams, 4 medium potatoes, onions 1 piece, carrots - 1 piece vegetable oil 2 tablespoons, 3 tablespoons lemon juice, tomato paste 2 tablespoons, ground black pepper or suneli hops, salt.
- Peel the onions and carrots, chop them and place them in a hot frying pan with vegetable oil (the same one in which we will stew the cabbage and potatoes)
- While the onions and carrots are frying, chop the cabbage and add to the pan with the onions and carrots. Pour in 0.5 cups of water, simmer covered (15 - 20 minutes, until the cabbage is almost done)
- While the cabbage is stewing, peel the potatoes and chop them finely (in cubes or cubes, as for soup)
- Add potatoes to cabbage. Add more water if necessary.
- Add tomato paste, salt, pepper, or add khmeli-suneli (or a mixture of peppers, in a word, your favorite vegetable seasoning).
- Simmer everything under the lid until the potatoes are ready, make sure they don’t burn and the water doesn’t boil away. At the end, when the potatoes and cabbage are ready, sprinkle the dish with lemon juice.
- When serving, you can sprinkle with herbs, bon appetit!
5. RECIPE STEWED CABBAGE WITH MILK, BUTTER AND DILL
Ingredients: 500 grams of white cabbage, 1 carrot, 2 tablespoons butter, 0.5 cups of milk, dill, salt.
- Shred cabbage
- Grind the carrots on a grater.
- Mix cabbage and carrots, place in a saucepan, pour in milk and softened butter,
- Simmer until done, adding spices, ground black pepper and salt.
- Add chopped dill to ready dish(directly to plates)
6. RECIPE: STEWED CABBAGE WITH SAUSAGES OR WEIRES
Ingredients: white cabbage 500 grams, sausages or sausages (350 grams), onions 1 piece, carrots 1 piece, vegetable oil 2 tablespoons, tomato paste 2 tablespoons, ground black pepper or suneli hops, salt.- Peel the onion and finely chop.
- Pour vegetable oil into a frying pan, add onion and fry until the onion is transparent.
- Add chopped carrots to the pan
- Cut the sausages into small circles and add to the onions and carrots, fry until the sausages are browned.
- Add chopped white cabbage
- Mix everything, pour in half a glass of water, cover and simmer for 10 minutes.
- Mix everything, cover again and simmer for another 10 minutes. If the water boils away, you can let the cabbage lightly fry in oil, then it will be even tastier, but then add a little water again.
- Test for doneness and taste for salt before turning off your cabbage. If anything is missing, add it. Turn off only when you are sure that the cabbage is ready.
7. RECIPE STEWED CABBAGE WITH CHICKEN BREAST
Ingredients: white cabbage 500 grams, chicken breast or chicken or turkey fillet (350 grams), onions 1 piece, carrots 1 piece, vegetable oil 2 tablespoons, tomato paste 2 tablespoons, ground black pepper or khmeli-suneli, salt. - Peel the onion and finely chop.
- Pour vegetable oil into a frying pan, add onion and fry until the onion is transparent.
- Add chopped carrots to the pan
- Cut the chicken fillet and add to the onions and carrots, fry a little (5 minutes).
- Add shredded white cabbage to the pan
- Mix everything, pour in half a glass of water, cover and simmer for 10 minutes.
- Add tomato paste, salt and pepper, or add khmeli-suneli seasoning. Instead of tomato paste, you can take 2 tomatoes and grate them and add them to the stewed cabbage.
- Mix everything, cover again and simmer for another 10 minutes. Add water if it boils over, do not let the cabbage burn. But if it is slightly fried in vegetable oil, it will be even tastier.
- Test readiness from time to time. If anything is missing, add it.
8. RECIPE STEWED CABBAGE WITH TOMATO JUICE AND PICKLED CUCUMBER
Ingredients: 500 grams of white cabbage, 2 pickled cucumbers (small), 1 onion, 1 carrot, 2 tablespoons vegetable oil, tomato juice - 0.5 cups, ground black pepper, celery, rosemary, dried tarragon, salt. - Peel the onion and finely chop.
- Pour vegetable oil into a frying pan, add onion and fry until the onion is transparent.
- Add chopped carrots to the pan
- Add shredded white cabbage to the pan
- Cut the cucumber into pieces and add to the cabbage with vegetables.
- Mix everything, pour in half a glass of water, cover and simmer for 10 minutes.
- Add tomato juice and spices (tarragon, rosemary and celery), salt and pepper to taste.
- Mix everything, cover again and simmer for another 10 minutes. Add water (tomato juice), if it boils over, do not let the cabbage burn. But if it is slightly fried in vegetable oil, it will be even tastier.
- As you noticed, in this recipe we simply replace the tomato paste tomato juice. Bon appetit.
9. RECIPE FOR STEWED CABBAGE WITH PUMPKIN
Ingredients: white cabbage 500 grams, pumpkin 200 grams, onions 1 piece, carrots 1 piece, vegetable oil 2 tablespoons, tomato paste 2 tablespoons (but it’s better to take tomatoes - 2 pieces), seasonings: oregano, marjoram, basil, rosemary, savory, black pepper, allspice, vinegar - 1 tablespoon. - Finely chop the cabbage.
- Grate the carrots and pumpkin and add to the cabbage. Add allspice and vinegar.
- Mix everything together and mash with your hands so that the cabbage releases its juice. Leave for 2 hours.
- Peel the onion and finely chop.
- Pour vegetable oil into a frying pan, add onion, add all the spices listed, and fry until the onion is transparent.
- Add the prepared cabbage to the pan and fry over the fire until the cabbage is slightly fried.
- Add water, simmer covered
- Peel the tomatoes (by dousing them with boiling water) and grate them (or chop them in a blender), pour them into the cabbage
- Simmer everything together until done.
- This recipe is somewhat original, but proven, try it if you are interested.
10. RECIPE STEWED CABBAGE WITH RICE
Ingredients: white cabbage 500 grams, 0.5 cups rice, onions 1 piece, carrots 1 piece, vegetable oil 2 tablespoons, tomato paste 2 tablespoons, ground black pepper or hops-suneli, salt. - Take large frying pan with high sides or a stewpan (where you can fry and stew), with a lid.
- Peel the onion and finely chop.
- Pour vegetable oil into a frying pan, add onion and fry until the onion is transparent.
- Add chopped carrots to the pan
- Add shredded white cabbage to the pan
- Mix everything, pour in half a glass of water, cover and simmer for 10 minutes.
- Add tomato paste, salt and pepper, or add khmeli-suneli seasoning. Instead of tomato paste, you can take 2 tomatoes and grate them and add them to the stewed cabbage.
- Add thoroughly washed raw rice. Mix it among the vegetables, add water if it has boiled.
- Mix everything, cover again and simmer for another 20 minutes, until the rice and cabbage are cooked.
- Test readiness from time to time. If there is something missing (salt, pepper or tomato paste), add it.
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Comments
Please leave a comment! Readers are interested in your opinion about the recipe Comments (45):
2014-09-25 05:41:32
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2014-09-11 06:25:51
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2014-04-18 01:42:11
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2014-01-05 09:48:07
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2014-01-04 05:32:46
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2014-01-04 05:19:55
Misha
I'm not a very good cook, but recipes like these really boost my confidence. If you look at the photographs, everything seems simple. I love stewed cabbage, especially with meat
2013-12-22 02:31:22
Natalya, Rostov
Yes! I forgot to add that you can also add other vegetables to this stewed cabbage with potatoes and carrots and onions. For example green pea- canned. If these are peas for frying and stewing, then add them directly along with the rest of the vegetables. It is possible green beans, and ordinary... Experiment.
2013-12-18 08:43:57
Natalya, Rostov
But I’m preparing a side dish of stewed cabbage with potatoes and carrots. This is simply a wonderful side dish - it can be served with either boiled or beef stew, and with cutlets and chops and in general with any meat or fish. I cook it very simply: I take potatoes and white cabbage, in approximately equal proportions. Shred the cabbage and place it in a frying pan with vegetable oil and a small amount of water. I add finely chopped potatoes, chopped onions and grated carrots to the cabbage. By the way, you can take more carrots. All together, this is a stew under a lid with the addition of water until done. It is, of course, overcooked (especially if it is a potato rich in starch), but it is very tasty, rich, very, so to speak, vegetable side dish. Salt and pepper to taste (black). Be sure to try this universal dish. I photographed the result. It's really tasty, cheap, and for every day. Still useful.
You will need for the filling: 300 grams of cabbage, 3 eggs, 1 onion, vegetable oil for stewing, salt to taste.
COOKING 1. Beat eggs, add sour cream, mayonnaise, flour, sugar (1 tsp), baking powder and knead well.
2. Prepare the filling: chop the cabbage, add chopped onion, salt to taste and simmer in vegetable oil with a little water until cooked. Hard boil the eggs, peel and finely chop. Combine cabbage and onion with eggs and mix.
3. Grease a baking sheet with margarine and pour half of the dough onto it. Then spread the filling evenly and pour the remaining dough on top.
4. Place the pie in an oven preheated to 200 degrees and bake the pie for 15 -20 minutes.
ADVIСE:
Shredded cabbage should be salted and mashed with your hands. In this case, its preparation time will be reduced.
When the cabbage is stewed until half cooked, add a piece of butter.
Eat for your health! (this is no longer advice)
2013-12-18 07:54:53
Daria, Barnaul
I believe that light food makes us more beautiful, lighter, healthier and generally makes us younger and stronger. That's why I cook dishes like this very often. Honestly, I didn't know that stewed cabbage could be prepared in so many different ways. I always just stewed it with onions and carrots and tomato paste - that's it. Having visited your page, I prepared 4 recipes for stewed cabbage in a row! I cooked it with sauerkraut (it turned out to be a bomb!), I cooked it with meat (just chicken fillet), I was also absolutely delighted. I also made it with mushrooms. and the last stewed cabbage came with rice - I just mixed in the rice. By the way, the last dish turned out to be impromptu, I wasn’t going to add rice (there was already chicken and sauerkraut...) well, we bought new salt, very finely ground, we were not used to salting with such salt, and I over-salted the cabbage terribly. And it was almost ready, just a little damp, just a little left to simmer. Well, I took out the raw rice, washed it and simply mixed it into a frying pan with cabbage, covered it with a lid and simmered until the rice was ready (it took 15 minutes, it still stood for another 5 minutes). Rice, as you know, absorbs salt very strongly... this is how I got the most delicious stewed cabbage of my life!
Marina, Tuapse
no, stewed cabbage is wonderful, but raw cabbage is much healthier. All raw vegetables, whatever one may say, are many times healthier. If you have a juicer, try making cabbage juice with salt. Most healthy drink- not tea!
Cabbage juice with salt
1/4 head of fresh white cabbage (not very hard)A little salt
Juicer
Preparation: Divide the head of cabbage into 4 parts. Put 3 of them in the refrigerator, and put one through a juicer.
Without filtering, pour the juice into a glass and lightly salt it (otherwise it will not seem tasty at all). You need to drink cabbage juice in the morning on an empty stomach.
Fresh cabbage juice normalizes intestinal function, removes excess cholesterol from the body, in addition, it prevents sore throat, promotes weight loss and eliminates skin rashes!
2013-12-17 01:50:32
Natalya, Dnepropetrovsk
There has never been a recipe like the one I’m going to give here, and neither in the comments - I checked it. This is a stew of stewed cabbage and beans. I have very little culinary experience. If you notice any shortcomings in the recipe, let me know and I will correct it!
Stewed cabbage with lard, sausages and beans
Required Products: 1 glass of beans, half a small head of cabbage, 1 large onion, 50 grams of smoked lard or brisket, 200 grams of smoked sausages, parsley and dill.Cooking method: Pre-boil the beans until tender. Finely chop the onion and sauté until golden color. Chop the cabbage thinly, add the onion and simmer until the cabbage releases its juice. Then add beans, finely chopped lard and sausages, add salt, add spices and simmer until done, adding water if necessary. At the end add greens.
Yes, stewed cabbage is just a song, I generally adore cabbage, it never leaves our table and is usually present in a whole bunch of dishes: I stew cabbage, make cabbage rolls with it, and pies with cabbage (both open and closed), and all winter we eat sauerkraut, we even make cabbage juice... it grows very well in our grandmother’s village and we always have a lot of cabbage. One of my favorite recipes is this cabbage pancakes, these pancakes are not only tasty and healthy. I got this recipe from my aunt and now I often cook these for my son Pavlik, here is the recipe:
Cabbage pancakes
First you need to peel the cabbage. Then chop it and pour boiling water over it. Simmer the cabbage until half cooked (or until the liquid has completely evaporated). Pour milk over the cabbage - a third of a glass per 250 grams of cabbage. Simmer until the cabbage becomes soft, then grind it in a meat grinder. Pour 1 egg into the cabbage, add salt, and add 1 tablespoon of crackers. Cabbage mince Spoon onto the frying pan. Fry pancakes in vegetable oil. My son's favorite thing to eat is these pancakes with sour cream.2013-12-17 00:47:05
Zina, Tver
There is no more favorite dish in the world than stewed cabbage. The author is right, if you add sauerkraut (in a ratio of one to three, that is, one part sauerkraut, and three or more parts fresh), then the stewed cabbage turns out even tastier, even more piquant, or something. As for the rest of the ingredients, small quantity, they are very decorative: rice, chicken, sausages, and the obligatory onions and carrots too
2013-12-13 06:03:24
Vlada, St. Petersburg
I was in Germany in gastronomic tour, my husband and children really love such trips, cuisines from all over the world, it’s so exciting and interesting. So, in Germany and Austria, by the way, they also really like stewed cabbage. They also have many recipes for preparing this dish, and everything we tried, and there were about 4 different ones, were very tasty! We ate stewed cabbage both in ordinary street cafes and in expensive restaurants, and even in the hotel where we stayed, they served stewed cabbage, but it was always served not as a main course, but as an addition to fried sausages, sausages... I really miss Germany, and specifically this trip, the places we visited. So I went online to look for recipes for stewed cabbage, just to remember what it was like. Thanks for the recipes.
2013-12-11 22:06:14
Nina, Rostov
It’s strange: as a child, I hated stewed cabbage, I never ate it, I remember throwing it away in secret from my mother. And now I just adore her. In general, I can’t imagine life without this dish. It is also good for fasting people and is an excellent vegetarian dish.
We stew the cabbage correctly, and most importantly, it’s delicious! Every housewife loves to pamper her household with delicious and healthy dishes, especially if they are prepared from simple products, which can be found in any kitchen. Stewed cabbage is a real storehouse of vitamins and beneficial microelements.
She happens to be low calorie dish, which is very important for those who adhere to proper nutrition and watches his weight.
General methods and principles of proper stewing of cabbage
The ideal way to stew cabbage is to stew it with onions and carrots. In order to prepare such cabbage, you need to take a small head of white cabbage, 2 medium carrots and 2 large onions. Season with salt, pepper, herbs and herbs to taste, and, of course, don’t forget to add tomato sauce, ketchup or tomato paste.
Preparing the ingredients for stewed cabbage
1. Peel the carrots, mine and three on a grater (large link).
2. Chop the onion into small pieces.
3. Place the sauteed onions and carrots in a preheated frying pan and fry them until golden brown.
4. While our sauté is being prepared, chop the cabbage. Then we put it in a frying pan with onions. Salt, pepper and lightly fry for a few minutes over medium heat. Next, pour a little water and simmer for about 30 minutes with the lid closed.
5. 10 minutes before cooking, add tomato sauce to the vegetables. The cooking time for cabbage can vary greatly; for example, winter varieties of cabbage will have to be simmered a little longer.
Therefore, check it for readiness; it should not be too soft (stewed).
Ready aromatic cabbage Serve to the table, garnished with herbs or sour cream.
Bon appetit!
1. Classic recipe for stewed cabbage
On the Internet, recipes for stewed cabbage great amount. However, it is very difficult to find a recipe that will resemble the taste of cabbage prepared in the school cafeteria.
In order to prepare cabbage tasty and correctly “as in a cafeteria”, we will need the following set of ingredients:
Head of white cabbage
2 large onions
150 ml. water or meat broth
1 dessert spoon sugar (the amount depends on your taste preferences)
2 small carrots.
15 ml. apple cider vinegar
30 gr. heaps of flour
Bay leaf.
Spices, allspice and salt
2 spoons of tomato paste
Unscented sunflower oil for frying
Guide to stewing homemade cabbage
1. Three carrots on a coarse grater, finely chop the onion. Fry them in vegetable oil until golden brown.
2. Shred the cabbage into strips and send it to the finished sauté. Fry everything together for 5-7 minutes, then add a little water or broth again. Cover with a lid and continue to simmer for 20 minutes.
3. Next, add your favorite spices, sugar, vinegar, tomato, flour, salt and pepper. Add the bay leaf a couple of minutes before it’s ready.
4. Simmer for a quarter of an hour.
Fragrant and tasty cabbage is ready!
Enjoy your meal!
Do you want to surprise your family and friends with something for lunch? Prepare them stewed cabbage with sausage. Believe me, all plates will remain empty. To prepare stewed cabbage with sausage we will need:
300 gr. any sausage (you can take 2-3 types)
500 gr. cabbage 1-2 carrots 2 pcs. bulbs
1 teaspoon ketchup or tomato sauce
Any spices, salt, pepper
Step-by-step guide to the cooking process
1. Cut the sausage into cubes or strips (here it all depends on your imagination), fry it in oil.
2. While our sausage is fried, chop the vegetables – carrots and onions. Onion mode in half rings, three carrots on a coarse grater.
3. As soon as the sausage is slightly browned, we send our sauté to it. Fry for 5 minutes, stirring occasionally.
4. Finely chop the cabbage and place it in a frying pan with carrots, sausage and onions. Salt, pepper, season with your favorite spices, add tomato sauce and fry it a little.
5. Next, add water, about half a glass, and simmer for half an hour under a closed lid. Serve cooked cabbage to the table, decorated with greens. Bon appetit!
The recipe for stewed cabbage with chicken involves preparing a dish from fresh white cabbage and chicken breast or fillet. These products will certainly be found in the kitchen of any housewife. You can stew cabbage in the oven using a casserole dish, or it can be much easier - on the stove, in a regular frying pan.
We take the following ingredients:
500 gr. chicken fillet or breasts
Shredded cabbage – 1 kg
2 spoons of tomato sauce or ketchup
One medium onion
Glass of sour cream
1 medium carrot
Half a glass of water or chicken broth
Pepper and salt mixture
Cooking process
1. Wash the chicken in small cubes or thin strips. Let's salt it and pepper it.
2. Place the chicken in a hot frying pan and lightly brown it over low heat.
3. Grate or grate the carrots, chop the onion and fry with the chicken fillet.
4. Add sour cream and a little water, simmer everything for 15 minutes. 5. While the chicken is cooking, let's start with the cabbage.
6. Place shredded cabbage tightly on onion with sour cream and
chicken and salt.
7. Spread the tomato sauce on top of the cabbage, add salt and allspice.
8. Add a little more water and let it simmer over low heat for about 20 minutes. Then mix all the ingredients thoroughly, cover with a lid and keep on fire until full readiness. If you decide to stew the cabbage in a cauliflower in the oven, the cooking time will increase to 90 minutes, until the excess liquid evaporates.
Bon appetit!
The presence of prunes in the dish gives it an unusual, refined taste. To cook spicy cabbage with prunes we will need the following products:
1 large carrot
1 kg. white cabbage
2 onions
A glass, perhaps a little less, of pitted prunes.
Bay leaf (optional)
25 gr. granulated sugar
Vegetable oil for frying 30 grams of tomato puree.
Salt, pepper, spices to taste
Preparation
1. Shred the cabbage into thin strips
2. Three carrots on a grater.
3. Chop the onion.
4. In a hot frying pan, fry the onions and carrots until golden brown.
5. Wash the prunes; if there are seeds, remove them and pour boiling water over them for 10 minutes.
6. Combine prunes with cabbage and combine them with the finished sauté.
7. Next, add our spices, tomato and salt to taste.
8. Pour 1/2 cup of broth or water over the vegetables and simmer for about 30 minutes.
Recipe 5. Sauerkraut stewed cabbage
No matter how you prepare this dish, it will always turn out very tasty! In order to prepare stewed sauerkraut, take the following set of simple ingredients:
1 kg. sauerkraut
2 large onions
1 tbsp. spoon of tomato paste
2 tablespoons vegetable oil
1 teaspoon sugar
Salt, favorite spices
1. Squeeze out the sauerkraut. We try to squeeze so that there is no juice left.
2. Cut the onion into pieces.
3. Place the onion in a hot frying pan and fry it until transparent
4. Then add the cabbage to the onion and fry together for 10 minutes.
5. Pepper and salt.
6. Add water, about 1 glass.
7. Simmer our cabbage for 30 on medium heat, under a closed lid.
8. Next, add tomato sauce and sugar. We continue to simmer for another half an hour. You can also add cumin, this will only give the dish its own unique flavor.
Tip: if the sauerkraut is too sour, soak it in water. Bon appetit!
Stewed cabbage with mushrooms can be prepared quickly enough, and most importantly, it’s not troublesome. It can be served as a separate dish, and as a side dish for meat. Also, such cabbage can be used as a filling for pies and vegetable pies. To prepare hodgepodge we will need:
1 kg. cabbage
About 500 gr. any mushrooms (especially tasty when honey mushrooms are used)
2 tbsp. spoons of tomato sauce
1 tbsp. spoon of apple cider vinegar
2 medium carrots
1 teaspoon granulated sugar
2 medium onions
Salt, pepper, spices to taste
Step-by-step cooking process
1. Make sauteed onions and carrots.
2. Fry our sauté until golden brown over low heat.
3. Add mushrooms to it and fry over high heat until the excess liquid from the mushrooms evaporates. You can fry the mushrooms separately, which is even more convenient.
4. Shred the cabbage, add it to the sauté and fry for 10 minutes over medium heat.
5. After this time, add tomato paste, salt, pepper, spices, sugar, vinegar and water (1/2 cup). Close the lid and simmer until fully cooked. Stewed cabbage with mushrooms will be excellent cold snack on the festive table.
Good afternoon.
Let's talk about one of the most popular vegetables in the country - cabbage. It is used equally often in both winter preparations and for conservation. Moreover, each cooking method gives the dish its own special taste. So, for example, you will never confuse with .
Stewed cabbage, which is the subject of this collection, also has its own characteristic taste and aroma. And I know a lot of people who don't like him. I am sure that among your friends and acquaintances there will be at least a dozen such people.
And for sure, this dislike comes from kindergarten, where stewed cabbage was called a very healthy, but not at all tasty and bland vegetable slurry. And the smell alone still awakens unpleasant memories.
Today I propose to see how to properly stew cabbage so that it turns out very tasty dish so that even children ask for more.
Let's consider several options for all occasions so that you always have the right recipe on hand.
Stewed cabbage in a frying pan - a step-by-step classic recipe
Let's start with classic recipe, taking it as a starting point, and then we will begin to add and change the set of products.
Here we will mark each step so as not to repeat the same type of actions in the future, because in subsequent recipes the most important thing will be only the sequence of adding ingredients to the pan.
Ingredients:
- 1 small head of fresh cabbage
- 1 small carrot
- 1 medium onion
- 1 teaspoon salt
- Pinch of ground black pepper
- Sunflower oil for frying
Preparation:
1. Prepare the vegetables: peel the onion and cut into small cubes.
2. Wash the carrots, peel and grate on a coarse grater.
3. Shred the cabbage with a special grater or cut it into strips as thin as possible with a knife.
4. Heat a couple of tablespoons of vegetable oil in a frying pan and fry the onions and carrots in it. Fry over medium heat, stirring occasionally until the carrots are soft and the onions are translucent.
5. Transfer the resulting frying to a plate, and add the cabbage to the frying pan.
The remaining onions and carrots should be removed from the pan with a paper towel so that they do not burn, and the vegetable oil should be poured in and heated again before frying the cabbage.
Fry the cabbage over medium heat, stirring until it turns yellowish and softens. This will take 10-15 minutes.
6. Then add the fried onions and carrots to the cabbage, add salt, pepper and mix thoroughly.
7. As a final touch, throw a bay leaf on top, reduce the heat to low and cover the pan with a lid.
There is no need to add additional water; a sufficient amount of it will be released from the cabbage during the stewing process.
Simmer for 15 minutes. Done, bon appetit!
How to stew cabbage in a frying pan with tomato paste
This recipe can also be called a classic. Tomato paste perfectly complements the taste of vegetables and the result is a very tasty and aromatic dish.
Ingredients:
- Cabbage - 1/3 head
- Onion - 1 pc.
- Water - 0.5 cups (100 ml)
- Tomato paste - 1 tbsp
- Salt - 1 tsp. no slide
- Vegetable oil
Preparation:
1. Shred the cabbage and knead it a little with your hands so that it begins to release moisture. Then we send it to a heated frying pan with vegetable oil and immediately add the chopped onion.
2. Pour water into the frying pan, cover it with a lid and simmer for 15-20 minutes over low heat until the cabbage has lost half its volume.
3. Remove the lid, stir, add salt and tomato paste and stir again. Cover the pan again with a lid and simmer for literally another 5 minutes.
Done, bon appetit!
Cabbage with minced meat, stewed in a frying pan
So, we’ve sorted out the basic ways of stewing cabbage as a side dish, now let’s move on to full-fledged ones hearty dishes with meat.
Ingredients:
- 330 g white cabbage
- 170 g Chinese cabbage
- 70 g onion
- 60 g carrots
- 200 g minced meat
- 2 tsp tomato sauce
- 2 tsp soy sauce
- Salt - 1 tsp.
- Vegetable oil for frying
Preparation:
1. Grate the carrots on a fine grater, finely chop the onion and fry these vegetables together in a frying pan with vegetable oil over medium heat until soft.
2. Next, add the shredded white cabbage, mix, cover with a lid, reduce the heat to low and simmer for 15 minutes.
3. While the cabbage is stewing, fry the minced meat in a separate frying pan until half cooked.
Half-ready is when the red minced meat has just begun to change its color to gray.
4. After the required 15 minutes, add semi-finished minced meat, cut into strips, to the cabbage Chinese cabbage, close the lid again and wait another 5 minutes.
5. Open the lid again, stir, add salt, tomato and soy sauces, stir again and close the lid again for 5 minutes so that the vegetables and meat are saturated with spices.
Ready. Bon appetit!
Video on how to properly stew cabbage with meat (bigos)
If you use whole meat instead of minced meat, you will get bigos - traditional Polish dish. I suggest you see how to prepare it correctly.
Recipe for stewed cabbage with sausages
And if instead of meat or minced meat you take sausages (or boiled sausage), then this will already be a German version of preparing cabbage.
Ingredients:
- Cabbage - 700 g
- Sausages (boiled sausage) – 300 g
- Onion - 100 g
- Tomato paste - 2 tbsp.
- Salt, pepper - to taste
- Bay leaf - 2 pcs
Preparation:
1. Finely chop the onion and fry in a frying pan with vegetable oil until soft. Then add the shredded cabbage to the frying pan, reduce the heat to low and simmer for 15 minutes with the lid closed.
2. Add salt, pepper, tomato paste and mix thoroughly. Place the bay leaf on top, close the lid again and continue to simmer until done (10 minutes).
3. While the vegetables are stewing, take another frying pan and fry sausages in it, cut into circles about 1 centimeter thick. Fry for a few minutes over medium heat until golden crust.
4. When the vegetables are ready, remove the bay leaves from the pan, add the sausages to them, mix and the dish is ready.
Bon appetit!
How to cook vegetables with stew in a frying pan
Well, the simplest option is to take stewed meat instead of meat or minced meat. There are also some nuances here. For example, there is a lot of excess liquid in a stew and so that it has time to evaporate, it is added at the initial stage of cooking.
Ingredients:
- 1/3 medium head of cabbage
- Onion - 1 piece
- Carrots - 1 pc.
- Stew - 1 can (400 g)
- Tomato sauce
- Salt, pepper - to taste
The cooking process itself is practically no different from the classic recipe that I gave at the beginning.
1. Finely chop the onion and fry in vegetable oil over medium heat until golden brown. Then add the grated carrots and continue to fry, stirring occasionally, until they soften completely.
2. Next comes the stew. We fry it for about 5 minutes, stirring occasionally to remove excess moisture.
3. Lastly, add the shredded cabbage, salt and pepper, pour in the tomato sauce and mix everything well.
Then cover the pan with a lid, set the heat to low and wait 20 minutes.
Ready. Bon appetit!
If you have an irresistible desire to pour in a little water before stewing the cabbage, then fight it with all your might. There is enough water in the vegetable itself.
Cabbage stewed with chicken
In this recipe, I liked that, in addition to cabbage, other vegetables are used. I love variety.
Delicious vegetable stew with cabbage and zucchini
Well, it seems like all the main ones meat ingredients sorted out, let's now turn our attention to vegetables. I think so, the more different vegetables on a plate, the tastier and healthier the dish itself is in the end.
To prepare we will need:
- 1 medium head of cabbage
- Zucchini - 600 g
- Carrots - 1 pc.
- Tomato - 1-2 pcs
- Onion - 2 pcs.
- Salt - to taste
Preparation:
1. The longest process will be the preparation of vegetables.
The zucchini needs to be peeled, the core and seeds removed (if it is old) and cut into small cubes.
Finely chop the onion, grate the carrots, shred the cabbage, and cut the tomatoes into small slices.
To speed up cooking, vegetables can be cut sequentially while previously prepared ones are being cooked.
2. First of all, fry the onion in a small amount of vegetable oil.
3. When the onion becomes translucent, add tomatoes and carrots to the pan. Continue sautéing over medium heat for another 7-10 minutes, stirring occasionally.
4. Next, add the zucchini and cabbage, add salt (about 1 tablespoon of salt), mix, cover the pan with a lid, reduce the heat to low and leave the vegetables to simmer for 40 minutes.
About 20 minutes after the start of stewing, you need to open the lid and mix everything again. Then close the lid and simmer for the remaining 20 minutes.
Bon appetit!
How to properly stew cabbage and potatoes
Cooking cabbage with potatoes is somewhat different from previous recipes in the sequence of adding ingredients to the pan. And this sequence must be followed so that all vegetables are ready at the same time.
For this dish you will need:
- Cabbage - 1 medium sized head
- Potatoes - 5-6 pcs.
- Carrots - 1 pc.
- Onion - 1 piece
- Tomato paste - 2 tsp.
- Salt - 2 tsp. no slide
Preparation:
1. As usual, let's start by frying the onions. Only now we fry it not until softened, but until completely cooked. Until it turns golden. And then we put it aside, it will be added closer to the end of cooking.
2. Salt the shredded cabbage with two teaspoons of salt and mix with grated carrots.
While stirring, lightly crush the cabbage so that it releases the juice faster.
Place the vegetables prepared in this way into a deep frying pan, pour in tomato paste diluted in 1 glass of boiled water, place the frying pan on low heat, cover with a lid and simmer for 10 minutes.
There is no oil in the pan, so you need to stir the vegetables a couple of times to avoid burning.
3. After 10 minutes, add the diced potatoes to the frying pan, add 100 ml of boiled water, close the lid again and simmer for another 15 minutes.
4. After this, add the previously fried onion, mix and simmer until done under a closed lid.
The readiness of the stew is determined by the readiness of the potatoes.
If the potatoes are already ready, but there is still a lot of liquid in the pan, then remove the lid and simmer without it for another 5-8 minutes, until the excess moisture has boiled away.
Bon appetit!
Stew cabbage in a frying pan with rice
Very tasty and hearty recipe, which is perfect both as a side dish and as an independent dish.
Ingredients:
- Medium head of cabbage
- 3 tomatoes
- 1 onion
- 0.5 cups rice (dry)
- Vegetable oil
- Thyme - 1 tsp.
- Dried basil - 1 tsp.
- Dill
- Parsley
- Ground pepper
Preparation:
1. Rinse the rice thoroughly under running water and place in a pan with salted water. The water should cover the rice by approximately 1 cm. Cook for 15 minutes.
The boiled rice will then need to be washed in a sieve to remove the sticky mass.
2. Take a deep frying pan, pour 1 glass of water into it and add shredded cabbage. Place it on low heat, cover with a lid and simmer for 10 minutes, stirring occasionally.
3. Fry the chopped onion separately in a frying pan with vegetable oil until transparent.
4. Then add tomatoes, cut into slices, dry spices (basil and thyme) and fry for another 5 minutes over medium heat, stirring occasionally.
5. We collect all the prepared ingredients in the pan where the cabbage was stewed. Salt, pepper, mix and simmer everything together for another 5 minutes over low heat under a closed lid, so that the rice is saturated with the vegetable aroma.
6. At the end, add chopped herbs, mix again and you’re done.
Bon appetit!
Recipe for filling pies with cabbage and egg
Do you like cabbage pies? If yes, then here it is great option stuffing with stewed cabbage and egg. Delicious. And it's not difficult at all.
We will need:
- 400 g cabbage
- 4 hard-boiled eggs
- Water – 80 ml
- Vegetable oil - 50 ml
- Salt - 1/2 tsp.
- Sugar - 1/2 tsp.
Preparation:
1. Shred the cabbage, place in a heated frying pan with vegetable oil, add water, cover with a lid and simmer over low heat for 15 minutes, stirring occasionally.
2. After 15 minutes, the cabbage will get rid of excess moisture and it can already be salted and sweetened. Then close the lid and simmer for another 15 minutes, remembering to stir.
3. Then remove it from the heat and leave to cool slightly, after which we mix it with eggs, grated on a coarse grater.
That's all. The filling for the pies is ready.
How to stew sauerkraut?
Well, as a final recipe, I suggest watching a very detailed (but short, which is important) video on how to stew sauerkraut.
Here, it would seem, is just stewed cabbage. And so much different ways cook it. And I hope you found one you like.
That’s all for today, thank you for your attention and see you again on the blog.
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