The second course is rarely complete without a side dish. The most common side dish option is either cereal or vegetables. Vegetables can be combined in different ways. Sometimes I make a mix of two seemingly incongruous vegetables - potatoes and cabbage; I stew this as a side dish. Often adding other vegetables, for example, green beans, broccoli, cauliflower, zucchini, eggplant, tomato or, as in this recipe, bell pepper.
Stewed cabbage with potatoes and bell peppers is prepared very quickly, the side dish turns out to be satisfying and not too high in calories, at least sometimes you can afford it.
So, we chop the cabbage, I like long strips, you can do it in cubes, as you like.
Pour vegetable oil into a frying pan and send the white cabbage to stew in it.
We peel and cut the potatoes; here, too, the cutting can be whatever your heart desires.
The chopped potatoes go into the frying pan with the cabbage.
While the vegetables are stewing, peel and chop the onions. You don't want to add it too early because it will just burn.
When the potatoes and cabbage are half cooked, the onions are also added to the frying pan. At the same moment I add salt and various spices, each time different in mood.
The bell pepper must be cut smaller and also added to the existing vegetables.
Cook the vegetable mix in a frying pan until cooked; you can use a lid to speed up the process.
Ingredients:
- one kilogram of white cabbage;
- water - two glasses;
- 200 gr. carrots;
- a couple of large red bell peppers;
- two large white onions;
- half a spoonful of salt and fine pepper;
- vegetable oil - a quarter cup;
- a dozen sprigs of dill and parsley.
Step-by-step recipe for stewed cabbage with peppers
Partially soften the shredded cabbage before placing it in the cauldron. After removing the top leaves, chop the thinner ones into strips, remember and pour boiling water in a basin. Leave the cabbage in the water; it will become noticeably softer and cook faster.
Peel the onions and carrots, remove the seeds from the peppers. We dissolve all the peeled vegetables into strips; it is also advisable not to grate the carrots, but to cut them. Pour the entire portion of the oil into a cauldron and heat it up very high, first put the onions and carrots in it and sauté until golden brown.
Add the bell pepper to the sauté, stir and simmer for five minutes, lowering the heat to moderate. Drain the water from the cabbage, add to the rest of the vegetables and mix with them. We lower the heat further, cover the cauldron and simmer for about twenty minutes.
Wash the greens, separate and remove the stems, and finely chop the soft leaves. Mix the vegetables in the cauldron, adding salt, pepper and herbs. Cover the cauldron again, simmer the dish for another five minutes on the fire, then wrap it in a thick blanket for half an hour.
Option 2: Stewed cabbage with peppers - a quick recipe for a dish with tomatoes
Add sugar in the recipe in case the tomatoes give the dish a sour taste. It is also added if you have to use pasta due to the lack of fresh vegetables. Please note that greenhouse tomatoes are not suitable, they have a lot of moisture, but not juice, in this case it is better to use a thick paste.
Ingredients:
- half a medium-sized head of cabbage;
- large onion;
- 4 tablespoons of pure oil;
- salt and pepper mixture;
- a pinch of sugar;
- large bay leaf;
- two bell peppers and medium-sized onions;
- three tomatoes.
How to quickly cook stewed cabbage with peppers
Choose red peppercorns, purely for the sake of beauty. Clear them of seeds and dissolve them into strips up to 5 centimeters long. Slice the cabbage according to the pepper, maybe a little thinner. Pour a glass of water into the pan, place the chopped vegetables, slightly compacting them.
Turn the stove on to medium heat and place a covered pan on it. Grate the tomatoes, removing pieces of skin if possible, remove the peel from the onion and cut into small squares. Three carrots or cut them if you have time. Heat the oil in a frying pan, put the onion in it.
Fry the onion, depending on the desired taste, the more it darkens, the brighter the dish will be. Temporarily place the onion on a plate and slightly soften the carrots in the pan. Simmer the tomato puree with carrots for about three minutes, then return the onion to the pan. Add some salt, pepper and slightly sweeten the sauté.
Stir the cabbage in the pan; if there is almost no water left at the bottom, add the fried vegetables from the frying pan to it. Salt and add a little pepper, insert the bay leaf into the middle of the vegetables. Simmer for up to a quarter of an hour in a covered pan, then check the readiness of the dish.
Option 3: Stewed cabbage with peppers and mushrooms
Vinegar, according to the description, is not poured into the cabbage at the very end of cooking; it needs to soak the cabbage and vegetables. If they are too harsh by that time, first add mushroom broth and simmer for at least a quarter of an hour, then pour in vinegar and heat for another ten minutes. The dish is just as good not only from young cabbage, but in this case you will definitely need all the broth left over from cooking the champignons.
Ingredients:
- cabbage, young and juicy – 500 gr.;
- small onion;
- a quarter kilo of champignons;
- spoon of apple cider vinegar;
- large ripe tomato;
- large juicy fruit of pepper (bell pepper).
How to cook
Literally pour a little less than a glass of water into the bottom of the cauldron and turn on the burner to medium temperature. Shred the cabbage on the board in small portions, immediately placing it in the cauldron and stirring. Following the last part, cover the cauldron and time it for a quarter of an hour, exactly.
We clean the champignons and let them cook in a small amount of boiling water for ten minutes. Do not drain the broth, chop the mushrooms into smaller pieces and set aside for now. Chop the onion into quarters of rings, and dissolve the pulp of the peeled pepper into strips. Mix vegetables with cabbage, simmer for five minutes, during which time cut the tomato into cubes.
Add mushrooms and tomatoes to the cabbage, stirring evenly, pour in vinegar and add some salt. Simmer for a quarter of an hour in a covered cauldron, then check readiness. If the vegetables are still a little tough, but begin to stick to the walls, add a little mushroom broth and bring the dish until cooked.
Option 4: Stewed cabbage with pepper and meat
Cabbage stewed in lard is very tasty. Since you are about to cook it with meat, do not remove the cut fat, but melt it and cook with it. In this case, it is better to fry vegetables in oil; if there are no compelling reasons to refuse aromatic, unrefined oil, cook in it.
Ingredients:
- cabbage head, weighing up to 1500 grams;
- sweet pepper pulp – 350 grams;
- a third of a glass of pure (frozen) butter;
- half a kilo of pork (trimmings or tenderloin);
- 450 milliliters tomato sauce (not paste);
- large sweet carrots;
- salt and black pepper (finely ground);
- a couple of small salad onions.
Step by step recipe
Divide the oil in half, pour the first part into the frying pan, and place it on heat. Wash the meat and cut into portions, place in a frying pan and fry, stirring, until the crust is golden brown.
Using a second frying pan, or better yet in a kettle, heat the remaining oil. Quickly cut the onion into slices and put it out to sauté, while we coarsely grate the carrots. Place it on the onion as soon as it begins to shrink and turn yellow.
Chop the cabbage, or better yet, grate it with a special grater, place it in portions in the vegetable saute, stirring immediately. The last time we add the pork, distribute it evenly in the vegetable mixture.
Cover the pot tightly and simmer for about twenty minutes, stirring a couple of times and checking for moisture at the bottom. Check the readiness of the cabbage and meat, add boiling water if necessary.
When the main products are ready, add sweet pepper and tomato cut into half slices. Stir all the ingredients again and leave to simmer for another quarter of an hour.
Option 5: Stewed cabbage with peppers and rice in a slow cooker
You really need to choose especially good rice, large, round and not steamed. Inspect the grains before purchasing; if they are the same color, this type of grain suits us; when cooked, all the grains will be ready at the same time. The quality of the tomato paste is also important; it should be thick and dark red, but not burnt. If the tomato is sour, do not immediately discard it, just sweeten the cabbage a little with sugar shortly before stopping the appliance.
Ingredients:
- a quarter kilo of the best rice cereal;
- tomato, thick - 3.5 tablespoons;
- one large carrot and one onion;
- a bunch of juicy dill;
- three cloves of garlic;
- coriander, a little cumin or cumin, bay leaf and pepper;
- three tablespoons of oil;
- half a kilo of cabbage (without stalks, only leaves);
- pepper, bell pepper - three juicy and large fruits.
How to cook
Remove the core from the pepper, rinse the seeds from the fruit with water pressure, and dissolve the pulp into short and moderately thin cubes. Cut, or at least grate, carrots the same size. Cut the onion into half rings and place in a bowl along with the rest of the chopped vegetables.
The multicooker operating mode is frying. Pour a little oil directly onto the vegetables, stirring them occasionally until the sautéing turns golden. Add grated garlic and switch to “Stew” mode. Rinse the rice several times and grate the cabbage with a shredder.
Stir the tomato in half a liter of boiled water. Place rice, cabbage and spices into the bowl one by one, stirring each time. Pour in the tomato, stir the ingredients again and close the lid. Now program the timer: we calculate the time for an hour and a quarter. Before serving, sprinkle with chopped dill.
For the recipe you will need:
Recipe:
To prepare white cabbage stewed with bell pepper you need.
Cut the onion into half rings, carrots and bell peppers into strips, and chop the cabbage. Fry onions and carrots in oil for 2 minutes. Add cabbage, simmer covered over low heat for 10 minutes, stirring occasionally.
Add bell pepper and simmer for 2-3 minutes. Add chopped garlic, tomato paste, lemon juice, ground pepper, sugar, salt, simmer for another 5 minutes.
Both my family and I really love different types of cabbage salads, as well as sauerkraut, pickled and stewed cabbage. But if in salads and preserves I appreciate it because it has such a pleasant crunch, then when I stew it, I try to cut the cabbage as thin as possible so that it is soft and juicy. My mother does not admit this, she says that this is already a mess. Therefore, when my husband and I visit them, no one cooks stewed cabbage. This is sure to cause a lot of criticism either from me or from my mother. The men don’t care, as long as we prove what’s best, they calmly gobble up everything that’s prepared.
The same goes for pies or dumplings. I really like the taste of stewed cabbage, I just adore it, but only tender and soft. I’m sure that not only my mother is a fan of cooking cabbage this way, so I don’t insist at all on how exactly cabbage should be chopped, it’s a matter of taste. But I simply insist on trying to cook it according to the recipe that I will tell you today! It turns out to be an incredibly tasty and, moreover, filling dish. I'm sure you'll like it. Cook only with pleasure for yourself and your family!
To prepare stewed cabbage with bell peppers, you will need:
white cabbage – 1000 g
carrots – 2 pcs.
onions – 2 pcs.
sweet bell pepper – 2 pcs.
parsley – 10 sprigs
dill – 10 sprigs
table salt – ½ tsp.
ground black pepper – ½ tsp.
water – 2 tbsp.
sunflower oil – 40 ml
How to cook stewed cabbage with bell peppers:
1. Thoroughly wash all the necessary vegetables under running water. Peel the carrots and grate them on a coarse grater.
2. Peel the bell pepper from seeds, remove the tails and cut into small pieces.
3. Remove the skins from the onion and chop it finely.
4. Wash the cabbage, remove the top leaves and finely chop. Then we fill it with boiled water and leave it to stand, then it will not be so hard, and besides, the bitterness that sometimes occurs in white cabbage will disappear from it.
5. In a cauldron or saucepan with a thick bottom, heat the vegetable oil and fry the carrots and onions until golden. Then add the bell pepper and continue to simmer over medium heat for about 4-5 minutes.
6. Drain the water from the cabbage and transfer it to the vegetables that are stewing. Cover with a lid and continue to simmer over low heat for about 15-20 minutes.
7. Next, salt and pepper the stewed vegetables to taste. Add finely chopped herbs and mix everything. Leave to simmer on low heat for about 6-7 minutes.
Place the finished stewed cabbage on a dish and, if desired, decorate with sprigs of parsley or dill.
A light vegetable dish that can be served as a side dish for meat, instead of high-calorie potatoes and pasta.
Stewed cabbage is very tasty and aromatic, but sometimes you still want to “revive” the taste of a familiar dish a little. To do this, you need very little, just add a new ingredient. In our case, this new ingredient will be sweet bell pepper.
To prepare cabbage with pepper we will need
White cabbage – 700 g;
- sweet pepper – 150 g;
- carrots – 1 large or 2 small;
- tomato paste – 50 ml;
- sunflower oil – 50 ml;
- bay leaf, salt, ground pepper.
Recipe
Since the dish, in addition to cabbage, also includes peppers and carrots, which take a relatively long time to prepare, we will start preparing the dish with these two vegetables.
1. If you plan to use fresh bell pepper to prepare this vegetable dish, then it should be thoroughly washed and cut into half rings. In the cold season, it is more rational to use frozen sweet peppers, since their price is much lower. Frozen peppers are usually sold already chopped, so you just need to defrost them and wash them thoroughly in cold water.
2. It is better to choose larger carrots for the dish. The larger the carrot, the easier it is to grate it and the less waste there is. So, the carrots need to be peeled and grated.
3. Once the first two ingredients are prepared, you can start frying. Pour about 50 ml of sunflower oil (preferably refined) into the frying pan. Place carrots and peppers in a preheated roasting pan, add bay leaves (2-3 pieces). Fry the vegetables over fairly high heat for about 5 minutes, then reduce the heat.
4. Meanwhile, while the first two ingredients are fried, chop the cabbage. And then add it to the vegetables. Fry under the lid of the roasting pan for 10 minutes, remembering to stir the vegetables occasionally.
5. It is more convenient to add tomato paste diluted. Stir 50 ml of concentrated tomato paste in a glass of drinking water. Pour the liquid into the frying pan, salt and pepper the cabbage, continue to simmer the dish for another 15 minutes under a closed lid over low heat.
In early spring, when the first greens grown in open ground have not yet appeared on the shelves of grocery stores and markets, and greenhouse vegetables are very expensive, our body requires vitamin supplementation. Indeed, at this time of year, most of last year’s vegetables have already lost their healing qualities, only fiber remains in them. But this does not apply to such a magical product as cabbage. Thanks to its dense, head-like structure, this vegetable is able to retain all its beneficial vitamins until the next harvest.
Cabbage is eaten in different forms in winter and spring: raw, pickled, boiled in the form of cabbage rolls. But the tastiest thing is fresh stewed cabbage with pork. When prepared correctly, you will receive a tender, flavorful dietary dish that retains all the beneficial vitamins and minerals of fresh vegetables.
Ingredients
- A small head of cabbage or half a large head of cabbage
- 300 g pork, optional with streaks of lard
- 1 piece each – carrots
- bell pepper
- Half a lemon
- 2-3 tomatoes
- Vegetable oil for stewing
- A little sugar
- Ground black pepper
Cooking method
Note: For stewing, it is best to take firm, late varieties of white cabbage, since after heat treatment it turns out tender, juicy and elastic. Red cabbage is not suitable for stewing.
This is an old traditional Slavic dish, which was often prepared in families back in Soviet times, since cabbage, first of all, is a very inexpensive product, so the dish turns out to be economical.
We pre-prepare all the required products and place them on the table. Peel and wash the vegetables.
Wash the meat and cut into small long strips, just like for beef stroganoff.
Cut the onion into two parts, then cut each half into thin half rings.
Cut the pepper in half, remove the stem and seeds. After this, cut each half into long ribbons or half rings.
It is better to cut the tomatoes into medium-sized cubes, as the juice will quickly leak out of too small pieces.
Carrots can be cut into cubes, but it’s better and faster to just grate them on a coarse grater.
This completes the preparatory stage.
Use a deep, preferably cast iron frying pan, but a stainless steel Dutch oven will also work. Turn the heat to high and heat the pan. Pour in a small amount of vegetable oil and immediately add the chopped pork. It is not necessary to pour a lot of oil, as the meat will quickly release juice and will not burn. After lowering the meat, do not rush to turn it over so that it browns on one side. If the meat is quickly fried, all the juice will remain in each piece, the crust will retain it and it will be very juicy in the dish. Salt and pepper the meat a little, stir and salt and pepper again.
When the meat is completely fried, remove it from the pan with a slotted spoon, but very carefully so as not to burn yourself, place it on a plate and set it aside.
After the meat, the onions are fried in the same frying pan with the remaining meat juice. To do this, reduce the heat and add a little oil, as the onion absorbs it a lot. Continuously stir the contents of the pan, as the onion burns quickly.
After some time, add the carrots to the onions, still stirring so that no burnt pieces form.
Carrots take longer to stew than onions. The finished carrots take on a translucent appearance and a loose consistency. On average, this will happen 1-2 minutes after the start of stewing. Next, place the bell pepper in the pan. After some time, the vegetables can be salted. We need half a teaspoon of salt and the same amount of sugar (sugar binds acid and makes the dish piquant). Stir and simmer everything together for 1-2 minutes, turning the heat to low.
At the end, place the tomatoes in the frying pan, after they release their juice, add 200 g of boiling water to the frying pan and add the pre-fried meat. After this, you can cover the pan with a lid so that everything is thoroughly simmered and saturated with each other’s smells, for about 10 minutes.
At this time, start chopping the cabbage. This can be done in different ways, as you like: straws or squares. Be sure to remember the chopped cabbage with your hands until the juice appears, this will make the finished dish even more tender.
Place the cabbage in the frying pan; do not stir it now. Add a little more boiling water, cover with a lid and simmer for about an hour over very low heat. You can stir the dish after about 30 minutes. At this time, the cabbage should decrease in volume by half, it will become pinkish in color (close in tone to other vegetables), soft in consistency, and easily spreads in the mouth.
At the same time, add the juice of half a lemon, finally add salt and pepper and simmer for another half hour until all the ingredients are completely soft.
Before serving, sprinkle with chopped herbs, you can add a little sour cream, mayonnaise or ketchup, to taste.
Bon appetit!
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