Braised cabbage is a traditional dish in many countries. It is served as a side dish for meat or fish in Russia, Germany, Lithuania, Poland, etc. Often stewed beef, mushrooms, beans, apples and even juniper berries are added to this dish. Each of these additives gives the cabbage its own special taste and aroma, however, without them, you get a very nutritious and healthy lunch.
The cooking method - stewing - is considered the most sparing in terms of the effect on vitamins and trace elements in vegetables. Fiber and most of the nutrients are not destroyed during heat treatment and are almost preserved in the finished dish.
Ingredients
- white cabbage - 350 g
- onion - 1 medium sized head
- carrots - 1 pc. large
- tomato paste - 3 tbsp. l.
- greens - 1 bunch
- young garlic - 1 stalk
- vegetable oil - 50 ml
- salt, spices to taste
Cooking time - 40 minutes.
The number of servings is 6.
Cooking
1. To prepare stewed cabbage, it is necessary to wash vegetables and herbs under running water. Free the cabbage from the upper leaves. Peel onions and carrots. Then they should be cut into thin strips.
2. Sauté the onion in hot vegetable oil until translucent.
3. After that, add carrots to it and continue to fry over low heat under a closed lid for 10 minutes. During this time, all fat-soluble vitamins and aromatic substances from vegetables will pass into vegetable oil. In addition, it will acquire a pleasant orange tint. Onions and carrots must be stirred periodically so that they do not burn.
4. In the meantime, chop the cabbage into thin sticks. Then you need to lightly salt it and knead it with your hands. Add cabbage to browned vegetables, pour 2-3 tbsp. l. boiled water or broth, add tomato paste and simmer under the lid until tender.
5. Remove the stewed cabbage from the heat. Add chopped greens to it (you can use parsley, basil or cilantro) and young garlic.
6. Salt and pepper the dish.
Note to the owner
1. How to rationally use the stalk? Grind it in a blender, hold oatmeal in the resulting gruel, then mash the mass with a pestle or a fork - and a natural lifting mask is ready. The same, but with semolina, is a scrub for the scalp. Phenomenally cheap and amazingly effective!
2. Many people have 1-2 briquettes of frozen dough in the freezer, but they don’t think of making a supply of stewed cabbage in the same way - filling for a quick pie. Unexpected guests will be surprised by the mastery of the hostess: they will not finish their cocktail yet, and pastries will already appear on the table, spreading an inviting smell. The base for it will partially defrost and will be ready for rolling in 15 minutes. While the oven heats up, the vegetable filler will have time to thaw. A little less than half an hour is required for heat treatment. Not only people who have come to the light, but also beloved household members sometimes want to present such a tasty and quick surprise - a cabbage pie.
3. Grated horseradish (12–15 g) and celery root (up to 40 g) can be added to the list of variable seasonings that are allowed to expand the list of ingredients. But the components that can increase the nutritional value of the dish: beans, boiled soybeans, green peas.
4. Serving seafood with stewed cabbage is a bad taste and a violation of gastronomic rules.
Good afternoon.
Let's talk about one of the most popular vegetables in the country - cabbage. It is equally often used in both winter harvesting and conservation. In addition, each method of preparation gives the dish its own special taste. So, for example, you will never confuse with .
Stewed cabbage, which this selection is dedicated to, also has its own characteristic taste and aroma. And I know a lot of people who don't like it. 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 the kindergarten, where stewed cabbage was called very healthy, but not at all tasty and fresh vegetable slurry. And the smell alone still evokes unpleasant memories.
Today I propose to see how to properly stew cabbage, so that you get a very tasty dish, so that even children ask for supplements.
Consider several options for all occasions, so that you always have the right recipe on hand.
Braised cabbage in a pan - a step-by-step classic recipe
Let's start with the classic recipe, taking it as a starting point, and then we will start adding and changing the set of products.
Here we will note each step so as not to repeat ourselves in the future in the description of the same actions, 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
- A pinch of ground black pepper
- Sunflower oil for frying
Cooking:
1. Prepare the vegetables: the onion must be peeled and cut into small cubes.
2. My carrots, peel and rub on a coarse grater.
3. Shred the cabbage with a special grater or cut it with a knife into as thin strips as possible.
4. We heat a couple of tablespoons of vegetable oil in a pan and fry onion and carrots on it. Cook over medium heat, stirring occasionally, until carrots are soft and onions are translucent.
5. Transfer the resulting frying to a plate, and send the cabbage to the pan.
The remaining onions and carrots from the pan should be removed with a paper towel so that they do not burn, and again pour in and heat the vegetable oil before frying the cabbage.
Fry the cabbage over medium heat, stirring, until it acquires a yellowish tint and softens. This will take 10-15 minutes.
6. Then we send the onion and carrot roast to the cabbage, salt, pepper and mix thoroughly.
7. With the final touch, we throw a bay leaf on top, reduce the heat to a minimum and cover the pan with a lid.
It is not necessary to pour in additional water, a sufficient amount of it will stand out from the cabbage during the stewing process.
Simmer for 15 minutes. Done, bon appetit!
How to stew cabbage in a pan with tomato paste
This recipe can also be called a classic. Tomato paste perfectly emphasizes the taste of vegetables and it turns out a very tasty and fragrant dish.
Ingredients:
- Cabbage - 1/3 head
- Onion - 1 pc.
- Water - 0.5 cup (100 ml)
- Tomato paste - 1 tbsp
- Salt - 1 tsp without a slide
- Vegetable oil
Cooking:
1. Shred the cabbage and knead a little with your hands so that it starts to release moisture. Then we send it to a preheated pan with vegetable oil and immediately add the chopped onion.
2. Pour water into the pan, cover it with a lid and simmer for 15-20 minutes over low heat until the cabbage has lost half of its volume.
3. Remove the lid, mix, add salt and tomato paste and mix again. Cover the pan with a lid again and simmer for another 5 minutes.
Done, bon appetit!
Cabbage with minced meat stewed in a pan
So, we figured out the main methods of stewing cabbage in the form of a side dish, now let's move on to full-fledged 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
Cooking:
1. We rub the carrots on a fine grater, finely chop the onion and fry these vegetables together in a pan with vegetable oil over medium heat until soft.
2. Next we send the chopped white cabbage, mix, cover with a lid, reduce the heat to a minimum and simmer for 15 minutes.
3. While the cabbage is stewing, fry the minced meat in a hotel pan until half cooked.
Half-done is when minced meat from red has just begun to change its color to gray.
4. After the prescribed 15 minutes, we send half-finished minced meat, chopped Chinese cabbage to the cabbage, close the lid again and wait another 5 minutes.
5. Open the lid again, mix, add salt, tomato and soy sauces, mix again and close the lid again for 5 minutes so that the vegetables and meat are saturated with spices.
Ready. Enjoy your meal!
Video on how to properly stew cabbage with meat (bigos)
If you use whole meat instead of minced meat, you get bigos, a traditional Polish dish. Let me show you how to cook it right.
Recipe for stewed cabbage with sausages (sausage)
And if you take sausages (or boiled sausage) instead of meat or minced meat, then this will already be the German version of cooking 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
Cooking:
1. Finely chop the onion and fry in a pan with vegetable oil until soft. Then we send chopped cabbage to the pan, reduce the heat to a minimum and simmer for 15 minutes under a closed lid.
2. Add salt, pepper, tomato paste and mix thoroughly. We put a bay leaf on top, close the lid again and continue to simmer until tender (10 minutes).
3. While the vegetables are stewing, take another pan and fry sausages in it, cut into circles about 1 centimeter thick. Fry for a few minutes over medium heat until golden brown.
4. When the vegetables are ready, remove the lavrushka from the pan, pour sausages into them, mix and the dish is ready.
Enjoy your meal!
How to cook vegetables with stew in a pan
Well, the most simple option is to take stew instead of meat or minced meat. Here, too, there are nuances. For example, there is a lot of excess liquid in stew and so that it has time to evaporate, it is added at the initial stage of cooking.
Ingredients:
- 1/3 medium cabbage
- Onion - 1 pc.
- 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 it is completely softened.
2. Next comes the stew. We fry it for 5 minutes, stirring occasionally to remove excess moisture.
3. Lastly, add the chopped cabbage, salt, pepper, pour in the tomato sauce and mix everything well.
Then cover the pan with a lid, set the minimum heat and wait 20 minutes.
Ready. Enjoy your meal!
If there is an irresistible desire to pour in a little water before stewing 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 that all the main meat ingredients have been sorted out, let's now turn our attention to vegetables. I think so, the more different vegetables in the plate, the tastier and healthier in the end the dish itself.
For cooking we need:
- 1 medium cabbage
- Zucchini - 600 g
- Carrots - 1 pc.
- Tomato - 1-2 pieces
- Onion - 2 pcs
- Salt - to taste
Cooking:
1. The longest will be the process of preparing vegetables.
Zucchini must be peeled, core with seeds removed (if it is old) and cut into small cubes.
Finely chop the onion, grate the carrots, chop the cabbage, and cut the tomatoes into small slices.
To speed up cooking, vegetables can be cut in sequence while previously prepared ones are cooked.
2. First of all, fry the onion in a small amount of vegetable oil.
3. When the onion becomes translucent, send tomatoes and carrots to the pan. We continue to pass over medium heat for another 7-10 minutes, stirring occasionally.
4. Next, send the zucchini and cabbage, salt (about 1 tablespoon of salt), mix, cover the pan with a lid, reduce the heat to a minimum and leave the vegetables to stew for 40 minutes.
20 minutes after the start of the extinguishing, you need to open the lid and mix everything again. Then close the lid and simmer for the remaining 20 minutes.
Enjoy your meal!
How to stew cabbage with potatoes
Cooking cabbage with potatoes in its sequence of adding ingredients to the pan is somewhat different from previous recipes. And this sequence must be observed so that all vegetables reach readiness at the same time.
For this dish you will need:
- Cabbage - 1 medium sized head
- Potatoes - 5-6 pcs
- Carrots - 1 pc.
- Onion - 1 pc.
- Tomato paste - 2 tsp
- Salt - 2 tsp without a slide
Cooking:
1. As usual, let's start by frying the onion. Only now we fry it not until softened, but until fully cooked. Until it turns golden. And then we remove it to the side, it will be added towards the end of cooking.
2. Salt chopped cabbage with two teaspoons of salt and mix with grated carrots.
In the process of mixing, lightly crush the cabbage so that it releases the juice faster.
We put the vegetables prepared in this way in a deep frying pan, pour in the tomato paste diluted in 1 glass of boiled water, put the pan on a slow fire, close the lid and simmer for 10 minutes.
There is no oil in the pan, so the vegetables need to be mixed a couple of times so that they do not burn.
3. After 10 minutes, send diced potatoes to the pan, add 100 ml of boiled water, close the lid again and simmer for another 15 minutes,
4. After that, add the previously fried onion, mix and simmer until cooked 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 boils away.
Enjoy your meal!
Braised cabbage in a pan with rice
A very tasty and satisfying recipe, which is perfect both as a side dish and as an independent dish.
Ingredients:
- medium head of cabbage
- 3 tomatoes
- 1 bulb
- 0.5 cup rice (dry)
- Vegetable oil
- Thyme - 1 tsp
- Dried basil - 1 tsp
- Dill
- Parsley
- ground pepper
Cooking:
1. Rice is thoroughly washed under running water and sent to a saucepan with salted water. The water should cover the rice by about 1 cm. Cook for 15 minutes.
The boiled rice will then need to be washed in a sieve to remove the sticky mass.
2. We take a deep frying pan, pour 1 glass of water into it and put the chopped cabbage. We put it on a slow fire, cover with a lid and simmer for 10 minutes, stirring occasionally.
3. Fry the chopped onion separately in a pan with vegetable oil until transparent.
4. Then add sliced tomatoes, dry spices (basil and thyme) to it and fry for another 5 minutes over medium heat, stirring occasionally.
5. We collect all the cooked ingredients in a saucepan 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 vegetable aroma.
6. At the end, add chopped greens, mix again and you're done.
Enjoy your meal!
Recipe for stuffing for pies with cabbage and egg
Do you like cabbage pies? If yes, then here is a great option for stuffing stewed cabbage with an egg. Very tasty. And it's not difficult at all.
We will need:
- 400 gr cabbage
- 4 hard-boiled eggs
- Water - 80 ml
- Vegetable oil - 50 ml
- Salt - 1/2 tsp
- Sugar - 1/2 tsp
Cooking:
1. Shred the cabbage, put it in a preheated pan with vegetable oil, add water, cover the 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 without forgetting 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 pie filling 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, just stewed cabbage. And there are so many different ways to cook it. And I hope you find the one you like.
And that’s all for today, thanks for your attention and see you on the blog pages.
Step-by-step recipes for cooking stewed cabbage with tomato paste: options with meat, sausages, potatoes, mushrooms
2018-11-10 Oleg MikhailovGrade
prescription
Time
(min)
servings
(people)
In 100 grams of the finished dish
5 gr.
5 gr.
carbohydrates
4 gr.85 kcal.
Option 1: Stewed cabbage with tomato paste - a classic recipe
The use of a thick, concentrated tomato gives the cabbage a rich and voluminous taste. Fresh tomatoes for the same purpose are sautéed and evaporated for a long time, which ultimately gives a similar result, but takes more time.
Ingredients:
- a slice of medium-fat pork - 400 gr.;
- a couple of large lettuce bulbs;
- two spoons of tomato;
- oil, lean - a quarter cup;
- white cabbage - 1 kg;
- salt, black pepper and sugar;
- coriander - half a spoon;
- large sweet carrot;
- two bay leaves.
Step-by-step recipe for classic stewed cabbage with tomato paste
Cubes, about three centimeters each, cut the washed and dried pork. We clean the carrots and rub them coarsely, dissolve the onion into squares, you can add another head if you wish.
Remove the leaves of the top layer from the cabbage head, they are rough and only spoil the dish. We chop the more juicy parts of the fork and, having added a little salt, carefully crush. This will allow the cabbage portions to be packed more tightly into the pan.
Fry the meat in a pan at maximum heat, quickly turn it over so that the crust covers it from all sides. Try not to pour oil at all, if the pork is fatty enough, do this before adding vegetables.
We put the carrots and onions at the same time, sauté until softened, but do not fry. Season the roast with pepper and spices, salt to taste. We put a part of the cabbage in the pan and warm it up for about three minutes under the lid. Mix the ingredients in the pan and add another part of the cabbage.
When all the cabbage is in the pan, remove the heat to the weakest, cover tightly and simmer for up to half an hour. Stir occasionally, add water only as a last resort, your own cabbage juice should be enough.
When the cabbage is soft enough, dilute the tomato with half a glass of water and pour into the pan. Add spices and parsley, stir. Simmer for up to ten more minutes, then remove the bay leaves. Serve cabbage alone or with side dishes.
Option 2: Spicy Braised Cabbage with Tomato Paste - A Quick Recipe
A faithful companion of cumin among spices is coriander. In stewed cabbage dishes, the aroma of this combination is fully revealed. You can add a few cloves of garlic to them, putting them unpeeled, as they do when preparing pilaf. Remove the steamed teeth from the finished dish, you can not remove it, but offer garlic separately.
Ingredients:
- large juicy onion - 1 pc.;
- 600 grams of cabbage;
- 2 tablespoons of tomato and 3 - vegetable oil;
- cumin and small pepper;
- a couple of sweet carrots;
- salt, a large bay leaf and a little sugar.
- optional - vinegar.
How to quickly cook stewed cabbage with tomato paste
Put a coarsely chopped onion into the sauteer. Peel it and crumble it with a knife, scrape and grate the carrot, also coarsely. You don’t need a lot of oil for frying, pour it in a thin layer into a frying pan, heat it up, and then lightly brown the onion on it.
We spread the carrots to the onion, let it soften a little, in the meantime, thinly chop the cabbage leaves. After adding and mixing cabbage with frying, cover the pan, adjust the heat so that the vegetables are stewed quite intensively. Stir infrequently.
After almost all the moisture has boiled away and a slight blush on the cabbage “noodles”, salt the dish and season, deepen the lavrushka into the cabbage, reduce the heat to low. After another ten minutes, add the tomato and quench its acid with sugar, pour in a little water and simmer further, until tender.
Option 3: Braised Cabbage with Tomato Paste and Potatoes
Correctly calculate the ratio of potatoes and cabbage. A ratio of 1:2 is recommended, since cabbage noticeably decreases in volume during stewing. Of course, if you have other taste preferences, act according to them.
Ingredients:
- about 800 grams of cabbage (half a medium fork);
- tomato, 25 percent - 2 tablespoons;
- pepper, cumin and salt;
- lavrushka - a couple of small leaves;
- vegetable oil;
- boiling water - one and a half glasses;
- a couple of medium-sized carrots and onions;
- 6 potatoes.
How to cook
We clean the potatoes, dissolve them into thin sticks and leave them in cold water. Stir it several times in half an hour, let more starch stand out. Straws, as thin as possible, dissolve the carrots, and the onions into halves of the rings.
Finely chop the cabbage with a shredder or a sharp knife, remove all large seals. We use one frying pan for pre-frying, and do not wash it when changing products. First, brown over high heat until half cooked and transfer the potatoes to a plate.
Having added a little oil, just as quickly fry the carrots and onions on it, then spread them to the vegetables and mix the cabbage with them. Cover the pan once the cabbage has settled enough to mix gently. Simmer for five minutes, then pour a glass of boiling water.
Having kept under the lid on low heat for up to ten minutes, take a sample from the cabbage. If it has already become noticeably softer, add potatoes and spices. Stir the tomato with half a glass of boiling water and pour into the pan. Cover it again and simmer the dish until cooked.
Option 4: Braised Cabbage with Tomato Paste
The quality of sausages should be the highest, otherwise it is better to cook cabbage without them. Sausages are quite interchangeable with sausages, both ordinary, boiled and smoked products are suitable. Please pay attention! High-quality sausages, in principle, can be mixed with cabbage, but only if they are well fried, it is not recommended to do this with sausages, in any case.
Ingredients:
- one large carrot and a couple of small onions;
- paste, tomato - 2 tablespoons;
- a quarter cup of pure oil;
- salt and necessarily pepper;
- 500 grams of cabbage leaves;
- three sausages.
Step by step recipe
After removing the husk, cut the onions into small, up to a centimeter, squares. We scrape the carrots, rinse and rub for the sake of simplicity. If you are not too lazy to mess around - cut it into cubes, they often say that it turns out tastier this way.
Also, in squares, but slightly larger than onion, cut the cabbage. Remove any hard parts. For about 4 minutes in a very hot oil, fry the onion, then put the carrot to it and simmer the same amount.
Add to the saute and mix cabbage with it. We reduce the heating to a minimum and cover the pan tightly, simmer for 20 minutes. Stir the cabbage every 5 minutes; towards the end of the stew, you may need to pour in a few tablespoons of boiling water.
Add the tomato to the cabbage, stirring evenly, cover the pan again, mark for a quarter of an hour. Peel the sausages, dissolve in thin circles, fry in butter or lard and put on top of the already prepared cabbage. Give the dish a little soak in flavors.
Option 5: Hearty Braised Cabbage with Tomato Paste, Zucchini and Mushrooms
In case meat on the table is undesirable, many dishes are prepared with mushrooms. Traditional recipes usually include wild-growing mushrooms, while more modern or adapted ones use greenhouse ones. Champignons are found in the list of ingredients more often than others, mushrooms are widely distributed and available, they have a fairly strong aroma and taste.
Ingredients:
- champignons - 200 gr. and a zucchini of the same mass;
- a couple of fleshy bell peppers;
- vegetable oil;
- extra salt and black pepper;
- 700 grams of cabbage;
- juice, tomato - half a glass;
- 3 cloves of garlic;
- two carrots.
How to cook
Let's fry the mushrooms first. Peel them, rinse and cut into cubes, send to a pan with very hot oil. Fry the mushrooms over medium heat, meanwhile we clean and rub the carrots.
After evaporation of the moisture from the pan, protruding from the mushrooms, immediately add the carrots, mix the vegetables and reduce the heat. Quickly chop the cabbage into strips, grind with your hands and send to fry in the same pan.
Thinly cut the skin from the zucchini, remove the seeds from the pepper, dissolve the pulp of both vegetables into small cubes, lay out and mix with the cabbage. Check how much juice the cabbage has released by lifting a layer of vegetables above the pan with a spatula. If it is clearly not enough, pour in a little boiling water.
Reduce the heat, cover the pan tightly, simmer for up to twenty minutes, be sure to stir three times. Season the cabbage with grated garlic and pepper, salt to taste and pour in the tomato slightly diluted with water. Simmer the cabbage until the thickest parts are soft.
Secrets on how to stew cabbage with meat are passed down from generation to generation and become the property of every family. The juicy taste of meat, the aroma of spicy herbs and cabbage are familiar to many from childhood, from where love for them passes into adulthood. What is the best recipe for stewing cabbage to create a unique duo of meat and vegetables? Read the article.
Braised cabbage with meat: recipe, ingredients
Cabbage is a versatile ingredient in many recipes. It is used fresh, as well as boiled, baked, stuffed, pickled and harvested for the winter. However, stewed cabbage remains the queen of all dishes from the white-headed beauty.
To prepare this cabbage soup recipe, you will need the following ingredients:
- meat - 500 g;
- cabbage (medium size) - 1 pc.;
- onion - 300 g;
- carrots - 150 g;
- sunflower oil - 70 ml;
- tomato paste - 100 g;
- salt, spices - to taste.
Before putting out the cabbage, let's talk about some important details:
- How to choose meat for stewed cabbage.
The meat for this recipe should not be too fatty or lean. With pork, it will turn out juicy and tasty, with chicken - more dietary and dry, with beef - tender and fragrant. The original taste is obtained from stewed cabbage with rabbit meat, meat of a domestic goose or nutria. Which option is closer, it's up to you.
- Is it possible to replace the tomato paste in this recipe with homemade tomato.
Tomato, which is prepared from ripe red and brown tomatoes, is usually always kept in the refrigerator. If you replace store-bought pasta with it, nothing bad will happen. The main thing is that the tomato is of high quality.
- Cabbage varieties that are best suited for stewing.
In this case, there is no single rule. Someone loves early varieties of white cabbage, and someone likes cauliflower or Brussels sprouts. A variant that is easy to please most is one of the late varieties. Even after chopping on a fine grater, such cabbage will not spread and retain the correct hardness.
If you arm yourself with these tips, stewed cabbage with meat will become a family favorite for a long time.
Braised cabbage with meat and tomato paste: how to cook
Stewed cabbage is always obtained if you follow the step-by-step instructions:
- Remove the meat (in this case, beef) from the refrigerator and rinse under running water.
- After letting it dry, cut it into small pieces of any size. Do not crush too much: 2 or 3 cm cubes will have time to fry and will be juicier.
- Prepare cabbage. To do this, remove the top leaves, hard and spoiled, from the head of cabbage.
- Chop the cabbage with a sharp knife or a special grater.
- Peel the remaining vegetables - onions and carrots - and chop them. If the carrots are too hard, use a coarse grater.
- Put a thick-walled frying pan with high sides on the fire and pour a couple of tablespoons of sunflower oil into it. Well, if there is cast iron. In it, it will be possible not only to fry, but also to stew cabbage with meat.
- When the oil is hot, add the meat and fry on each side until golden brown.
- Pour carrots to the meat, and after a minute - onions. Lower the flame and sauté the vegetables for another 3-4 minutes, stirring occasionally with a wooden spatula.
- Salt the meat and vegetable mix, add spices - ground bay leaf, allspice or peas, dried basil, parsley or garlic.
- Before sending the cabbage to the pan, add salt to it and crush with your hands. So she will let the juice out faster, and the dish after stewing will not seem dry.
- Pour the cabbage over the meat and fry on a medium flame for no more than 10 minutes.
- When it decreases in volume and becomes translucent, reduce the heat, cover the pan with a lid and simmer the mixture for 20-30 minutes. Do not forget to stir so that the dish does not burn.
- Pour in the tomato or pasta, diluted in 100 ml of water, and simmer the meat with vegetables for another 7-8 minutes.
- When finished cooking, remove the skillet from the stove and serve.
As you can see, stewing cabbage is easy. The main thing is to do it with love and not be afraid to try something new!
Cabbage is a versatile, simple and budget-friendly product that is used to make many royal dishes. Today he offers a simple recipe for stewed cabbage with tomato paste, with the addition of carrots.
Cabbage is a very useful vegetable, it successfully supplies the body with a whole range of useful vitamins and minerals. Cabbage is great in any form: fried, boiled, fresh, sauerkraut. But stewed cabbage, indeed, occupies one of the main places in cooking. In any dish, when stewing, a lot of useful vitamins are preserved, the same applies to white cabbage cooked with carrots. Varying with additional components and spices, you can get a real masterpiece - hearty, fragrant and tasty.
I want to offer you a basic recipe - white cabbage stewed in a pan. Optionally, you can add chopped pieces of meat, mushrooms or sausage to the dish. You can season the cabbage not only with tomato paste, but also with tomato juice, or use raw tomatoes that need to be chopped and fried a little beforehand along with other vegetables in a pan.
At first glance, it seems that preparing stewed cabbage is very simple: chopped, fried, stewed. However, in fact, without knowing the intricacies of cooking, it may crunch on the teeth or turn out to be too watery. To prevent this from happening, the tips below will help make the dish fragrant and appetizing.
Secrets of cooking delicious stewed cabbage
- You can stew cabbage not only fresh, but also sauerkraut, or take both types in equal proportions.
- If you take it for this recipe, you first need to sort it out and chop it in equal pieces, and rinse the highly acidic one with water (but then part of the vitamin C will go away).
- You can diversify the taste of the dish by combining cabbage with other products: with ribs, sausages, raisins, prunes, beans, carrots, mushrooms, potatoes ...
- If you are counting calories, then using hot water instead of oil will help to make the dish less caloric. However, with butter, the dish is more satisfying.
- You can stew cabbage in almost any dish (cauldron, frying pan, saucepan) and anywhere: on the stove, in the oven, slow cooker, double boiler.
Each time, combining cabbage with different foods, sauces and spices, you diversify your daily menu, it will be different and never get boring. Of course, this dish cannot be called solemn and refined, but it can diversify the festive table. Cabbage is prepared in different ways: modestly on water or with the addition of tomato paste, ketchup, sour cream, dry white wine, etc. In today's recipe, we will use tomato paste as a sauce and cook delicious cabbage in tomato.
How to cook stewed cabbage with tomato paste
White cabbage - 1 medium-sized head
Carrot - 1 piece
Tomato paste - 1-2 tablespoons
Salt and ground pepper - to taste
Refined vegetable oil - for frying
1. Peel the cabbage from the top leaves, rinse and dry with a paper towel. After we chop straws using a special shredder or cubes manually with a sharp knife. The method of cutting will affect the duration of the stew and the appearance of the dish.
2. Peel the carrots, wash and grate on a coarse grater.
3. Put the pan on the fire, pour in the oil and heat it. After we put the cabbage and on a medium flame we will fry gently stirring.
4. When the cabbage decreases in size by about 1.5 times, it acquires transparency and a pleasant golden hue at the same time, add carrots to the pan.
5. Mix the vegetables, add oil if necessary and continue to fry.
6. After 10 minutes, add tomato paste, pour 50 ml of drinking water and mix.
7. Bring to a boil, cover the pan with a lid, make the smallest fire and leave to simmer for about half an hour. Readiness can be determined by softness and taste. The finished dish is characterized by: darkening of cabbage from tomato sauce, as well as the appearance of a delicate, specific sharpness and a slight “bitterness” of taste.
10 minutes before cooking, season the cabbage with salt and ground pepper.
8. Ready cabbage stewed in tomato sauce can be consumed immediately after cooking with mashed potatoes, boiled spaghetti or rice. In addition, you can serve food as an independent dish, or as a side dish for meat or fish. Also, stewed cabbage can be perfectly used for filling in rich pies, pies or dumplings. This is a great fasting dish for people who observe Great Lent.
Enjoy your meal!
Note. If the cabbage is stewed in the oven, then the temperature should be set to 165-170 ° C. It will be ready in 40 minutes.
For young cabbage, stewing for 15 minutes is enough, and winter varieties require a total heat treatment of at least 30-40 minutes. In the multicooker, the “frying” mode is first set, then “stewing” for 20-40 minutes. It depends on the age of the vegetable.
I draw your attention to the fact that it is not necessary to simmer for longer than the allotted time, otherwise the cabbage will fall apart, become unattractive, not tasty and lose all its useful properties.
Video recipe
I suggest watching a video on how to cook cabbage stewed with tomato paste.
Friends, rate the recipe by participating in the star vote and pressing the social network buttons. I would be glad if you write your opinion in the comments. Do not forget about the subscription on the site and join the Your Izminka group in Contact to keep abreast of all the news of the blog!
Sincerely, Lyubov Fedorova.
Loading...