How to stew cabbage in a saucepan: features of cooking Braised cabbage without meat

Decor elements 17.10.2019

Decor elements

Today I will tell you about such a delicious dish as stewed cabbage. Now we can eat cabbage both in summer and winter, so everything will be at hand at any time to prepare a hearty lunch or dinner. Since school and kindergarten we remember such cabbage, which was received as a side dish for various meat dishes. Later, stewed cabbage turned into a delicious independent dish for us. It is worth adding meat, sausages, potatoes and other goodies to cabbage, as the dish will sparkle with new colors. Some, by the way, know this dish called Solyanka.

Cabbage contains very a large number of useful substances and vitamins, stewing them slightly reduces, but such a dinner can still be considered useful. I already showed you. If you love vegetable dishes, then cabbage should be one of your favorites.

Let's see how you can cook this wonderful dish.

Stewed cabbage with meat - a simple and tasty recipe for every day

Let's start with my favorite recipe for stewed cabbage. I have tried many options, but with meat, cabbage remains the most delicious for me. I'm a meat eater and there's nothing you can do about it. This cooking option with soft and juicy pork, so it will cook quickly, and the result will be very tasty.

You will need:

cabbage - 1.2-1.5 kg (1 head),
pork - 500 gr,
onion- 1-2 pieces,
carrots - 1 piece,
Bay leaf- 1-2 pieces,
salt and pepper to taste,
vegetable oil - 2 tablespoons,
sugar - 1 teaspoon.

Cooking:

1. Let's start cooking the dish with meat. Wash and dry a piece, preferably not too dry pork, cut it into medium-sized cubes. If you like larger chunks in cabbage, do as you wish.

2. Heat a deep frying pan or pot on the stove, pour in some oil. Now put the pieces of meat and fry until it turns completely gray and begins to lightly brown. This will give a pleasant fried flavor to the stewed cabbage in the end.

3. While the meat is fried, take the onion and cut into cubes or thin strips, quarter rings will do. When the meat begins to lightly brown, put the onion in the pan. Stir it into the meat and continue frying. Reduce fire to medium.

4. Grate fresh carrots on a coarse grater or grater for Korean carrots. Add it to the meat and onions, stir and fry further until the carrots soften. Do not make a strong fire under the pan so that the onions and carrots do not overcook.

5. Now add some salt, it will make the meat more tasty. Lightly pepper and put 2-3 bay leaves. Pour half a glass into vegetables with meat hot water. Why hot, in order to continue to stew the meat, but the process is not interrupted, you can not add cold water and wait until it boils. A contrast shower is harmful to food preparation. Add boiling water from the kettle and everything will boil and sizzle as it should.

6. After that, cover the pan with a lid and simmer the meat and vegetables for another 15 minutes. During this time, the pork will soften, as will the onions and carrots. soaked in each other's tastes and set the general tone for the future dish.

7. While the meat is stewing, chop the cabbage into small strips.

8. In the next step, take a small cup, put two tablespoons of tomato paste into it and dilute with 50 ml of water. Now add this more liquid mass to the meat with vegetables and mix well. Simmer another 2-3 minutes.

9. It's time to add chopped cabbage. It takes up a lot of space in its raw form, but later it will boil down a lot. Therefore, the pan must be taken later. If everything does not fit at once, then add in parts, in a few minutes the first part of the cabbage will settle and you can add more. Stir cabbage with meat in tomato.

10. Cover the pan with a lid and continue to simmer, stirring occasionally. Cabbage from the lower layers will be stewed and I need it with upper layers to cook at the same time. You need to simmer for 10-15 minutes.

11. After ten minutes, open the stewed cabbage and add salt to taste, if desired, put a spoonful of sugar, it will balance the sourness from cabbage and tomato paste. If you have favorite spices for vegetables, you can add them, but do not experiment if you are preparing a dish for the first time. After adding all the spices, simmer the cabbage until tender. This is determined by your taste, depending on how soft the cabbage will be. By this time, the meat will also be ready.

By the time the stewed cabbage is ready, it will boil down in volume and become a rich red color. Very fragrant and tasty. After that, let it brew a little and serve it to the table.

Pork in this recipe can be replaced with beef or chicken. In this case, only the primary cooking of meat will change. The chicken will also need to be sautéed a bit, but the beef will need to be simmered a little before you add the vegetables. After all, the meat in stewed cabbage should be soft.

Quick recipe for stewed cabbage with sausages

An excellent and tasty substitute for meat in this recipe is sausages. Since childhood, I remember how my mother cooked stewed cabbage with sausages when it was necessary to make dinner faster. I don’t know about you as a child, but in my case, any dish with sausages automatically became edible, and you try to force your child to eat stewed cabbage just like that.

A good young cabbage is stewed in the blink of an eye, to say nothing of sausages, which only need to be cut into circles and lightly browned. Very tasty, if you use lightly smoked sausages, it gives an amazing flavor to the whole dish. But ordinary sausages are also good, for example, milk sausages. Choose a good quality variety of sausages that won't fall apart and are delicious when toasted.

You will need:

white cabbage - 1 head of medium size,
sausages - 7-10 pieces,
onion - 2 pcs,
tomato paste - 2 tablespoons,
bay leaf - 1-2 pieces,
salt and pepper to taste.

Cooking:

1. Cut the peeled onion into small pieces. Cubes or half rings, as you prefer. Put in a deep frying pan or pan, in which you will then stew cabbage, and put on fire. Saute the onion until golden color. Choose the degree of roasting of the onion to your taste. Someone likes ruddy, and someone is slightly transparent.

2. While the onion is fried, cut the cabbage into strips or small pieces. Don't cut it too big so it doesn't take too long to cook.

3. Take a separate frying pan. Cut the sausages into circles and put in this pan with a little vegetable oil added. Put on fire and fry until light brown.

4. When the onion is fried to the desired degree of ruddiness, put the cabbage in this pan and stir well. Reduce heat to medium and cover with a lid. Cabbage will be stewed in its own juice, which will stand out enough. Stir the cabbage from time to time to cook evenly. If all the liquid has evaporated and the cabbage starts to brown, add half a glass of hot water.

5. Stew the cabbage until cooked to your taste, to understand this, just taste it. When the cabbage softens enough, salt it to your taste and put two tablespoons of tomato paste. Stir well, cover and simmer for another five minutes.

6. Now it's time to add fried sausages to the stewed cabbage. Transfer them to a bowl and stir. Salt and pepper to your liking. Let it simmer a little so that the flavors combine.

7. In five minutes, a delicious dish - stewed cabbage with sausages is ready! Call everyone to the table for a delicious dinner.

Instead of sausages in this recipe, you can use boiled sausage or smoked sausages, whatever you have at home. Some craftsmen prepare this dish even with ham. It will be delicious either way.

Lean Braised Cabbage with Mushrooms - A Simple Vegetarian Dish

Did you know how amazingly delicious stewed cabbage with mushrooms goes together? I did not suspect this for a long time until I agreed to try cooking. And I wasn't disappointed for a minute. It turns out that cabbage and mushrooms are perfectly combined tastes. In a stew, it will be both a side dish for lunch or dinner with meat dishes, and a full-fledged Lenten dish. Such stewed cabbage can be a wonderful dish for fasting or for those who do not like or do not eat meat at all. To cook such cabbage, you can take both fresh champignons bought in the store, and home-made frozen mushrooms that were collected in the summer. Many of them probably still have them. And of course, freshly picked mushrooms in season will be just fantastically tasty with cabbage.

You will need:

cabbage - 1 kg,
onions - 2 pieces,
carrots - 2-3 pieces,
mushrooms - 500-600 grams,
tomato paste - 2 tablespoons,
vegetable oil for frying,
salt, pepper and herbs to taste.

Cooking:

1. Start by preparing the ingredients. Chop the cabbage into small pieces. Cut the onion into ring quarters. Peel the carrots and grate on a coarse grater. If using fresh champignons, then wash them, dry them and cut into small pieces. If frozen mushrooms go into stewed cabbage, then defrost them in advance. Fresh forest mushrooms must be boiled before adding to the cabbage for at least half an hour.

2. Heat a frying pan with vegetable oil over medium heat. Add onion and sauté until soft and light golden.

3. After that, add the grated carrots. Stir and fry for 2-3 minutes.

4. Add mushrooms to the pan, mix. Then cover and simmer for 10 minutes, opening from time to time and stirring with a spatula.

5. Now is the time to lay the cabbage. Pour it all out, even if you get a high slide in the pan. The fact is that cabbage shrinks very quickly in volumes, in just a few minutes. Just cover with a lid and simmer further over medium heat. If the cabbage starts to fry actively, then add quite a bit of water.

6. Heat another small skillet with oil. Now put in the tomato paste and lower the heat to low. Lightly fry the tomato paste, stirring frequently, for 2-3 minutes. Pasta will change the smell and quite a bit of color, if it starts to actively darken, it means that it is overcooked. Remove immediately, it is not necessary, because it will spoil the taste.

7. Put the fried tomato paste into the stewed cabbage. At the same time, salt and pepper the dish. If you love greens, then now is the time to put it in, it will give off its aroma. Mix everything well, cover again and simmer until the cabbage is ready.

8. The cooking time will depend on the type of cabbage. The young one cooks quite quickly, the old winter varieties will take longer. In addition, we love the taste of different cabbage, some are crispy, and some are soft. Try it from time to time and you won't miss a moment.

Congratulations, delicious cabbage with mushrooms is ready and it's time to sit down for dinner table! Gather your family and enjoy great taste.

Braised cabbage with mushrooms and prunes - video recipe

For those who love delicious experiments, I leave this wonderful recipe for stewed cabbage. Not only mushrooms are added here, but also prunes. The taste is unusual, more sweet, characteristic of prunes. But at the same time, it is finely balanced by the sourness of cabbage and tomato paste. Very tasty, albeit unusual at first glance.

There are no serious features in the preparation of stewed cabbage with mushrooms and prunes, but the recipe shows the entire cooking process well, very clearly. And from this video, I rather want to go and cook, everything looks very appetizing.

Delicious side dish of stewed cabbage with potatoes

We continue to study recipes for stewed cabbage without a meat component, which can be safely called side dishes and eat with the same pleasure. If you want to cook a delicious and at the same time hearty dinner, a side dish for dinner, then potatoes will help you wonderfully in this. We love potatoes on their own as a side dish, so who's stopping them from making it even tastier by mixing it with cabbage. Let's put them out together.

You will need:

cabbage - 0.8-1 kg,
potatoes - 0.5 kg,
carrots - 1 large,
onions - 1-2 pcs,
tomato paste - 2 tablespoons,
vegetable oil,
Bay leaf,
salt and pepper to taste.

Cooking:

1. Braised cabbage it is not difficult to prepare at all, even if potatoes are added to it. Most convenient way- is to boil the potatoes separately until half cooked and then add it to the cabbage. But you can also stew potatoes with cabbage, putting it in the middle of the process of stewing cabbage.

2. Chop the cabbage into small straws in a way convenient for you. Do not leave it in too long pieces, if necessary, cut them across.

3. Peel and grate the carrots on a coarse grater. Now put it together with cabbage and mix.

4. Heat up a frying pan or pot with vegetable oil. It must be large enough to fit all the cabbage. Put the cabbage in it and put it on the stove over medium heat.

5. In a separate skillet, fry the finely chopped onion until golden brown and soft.

6. In the cabbage, which this time began to stew, put the tomato paste. Then add half a glass of hot water and stir. Cover the skillet with a lid and simmer for another 5 minutes.

7. Cut the peeled potatoes into cubes and add to the cabbage. Continue to simmer the vegetables together until the potatoes are cooked under the lid.

8. When the potatoes and cabbage are almost ready, add the fried onions to them. Salt and pepper to taste. Mix well.

Turn off the stove, keep the stewed cabbage for another 5 minutes under the lid and you can set the table. Delicious stewed cabbage with potatoes will be your lunch or side dish for it. Enjoy your meal!

Very cabbage stew with sausages, potatoes and mushrooms - video recipe

If you think that you have tried all the most delicious recipes stewed cabbage, remember if you cooked such an amazing dish at the same time as sausages, potatoes and mushrooms. Such stewed cabbage is definitely an independent and successful dish, even for lunch, even for holiday table. Smoked sausages give an amazing taste and aroma, potatoes give satiety, and mushrooms have a unique and beloved taste. And all this with cabbage. I don't know about you, but this video makes me salivate. It is impossible to watch him indifferently. And no need, run to cook soon.

Braised cabbage is a simple dish, but there are a lot of options for its preparation. With a strong desire, you can cook three or four different variations and you will not get tired of cabbage. It is for the best, because it is tasty and healthy. Eat more cabbage and learn how to cook delicious dishes from it.

The question of how to stew cabbage in a pan will not confuse anyone, because this favorite dish of many people. Firstly, it is satisfying, secondly, it is tasty, thirdly, it is inexpensive, and fourthly, it is appropriate both on a festive and on an everyday table. However, even when preparing a simple dish need to follow some certain rules. This, of course, is for those who do not just want to set the table faster, but want to learn how to stew cabbage deliciously to surprise loved ones.

General principles

Stewed cabbage can act as a side dish for fish or meat, or as an independent main dish, especially if you add mushrooms and meat to it. And you can leave the product pure for vegetarians. And stewed cabbage is very often used as a filling for all kinds of flour products: dumplings, pies, etc. As you can see, such a simple and inexpensive product, and how much you can cook! And this is taking into account the fact that we are only talking about how to stew cabbage in a pan. And it can still be used to prepare a huge number of other dishes.

What kind of cabbage should be stewed, and why should it be done?

The product for the preparation of the described masterpiece can be taken both fresh and pickled. There is no difference, it is only a matter of taste, and in any case the body will receive all the vitamins and microelements that it needs so much, especially in spring and autumn. And this is taking into account the fact that the number of calories in this product is negligible. Those who care about their figure can stew cabbage just on the water, and people who do not worry about excess weight, but those who love to eat delicious can add butter, meat, mushrooms, beans, etc.

How to prepare the main product

It is not enough to know how to stew cabbage in a pan; the preparation process should be approached no less responsibly. So, if you are stewing fresh cabbage, first remove everything from it upper leaves. They tend to be tough, which won't make the dish taste better. Then thoroughly rinse the head of cabbage, divide it with a knife into about 4 identical parts, remove the stalk from everywhere, chop it the way you like it.

If you cook sauerkraut, sort it out. Leave the small pieces, and chop the large ones. In the event that the product is too acidic, it must be washed. However, there is a minus in this - in this state of affairs, you lose great amount vitamin C. So try not to get very sour cabbage for this purpose. If the level of acid suits you, then nothing should be washed, and during the cooking process it is advisable to add 1 tablespoon of sugar to the cabbage.

Classic recipe

Stewing cabbage is not difficult at all, you will see for yourself now. We will need the following ingredients: 1 head of fresh cabbage (weighing no more than 1 kg), 1 fresh carrot, 1 onion, 1 tbsp. l. (more possible) tomato paste, salt, sugar, bay leaf and other spices individually.

You still do not know how to stew cabbage in a pan? Remember! To begin with, finely chop the onion, chop the carrots on a grater. After that, we thoroughly heat the pan, put the onion on it, and sauté. As soon as it browned, add carrots, mix.

Now you can start cabbage. We chop it, then put it in another pan with oil heated in it, add here our frying, spices, tomato paste. Now salt and pepper this fragrant delicacy, cover the dish with a lid and cook. If you are interested in how long to stew cabbage, then you cannot give an unambiguous answer in such a case. On average, the stewing process takes 15-20 minutes, it all depends on what kind of cabbage you purchased (early, late, etc.). Watch the product in the pan. Once it's soft, turn it off.

Variations on a given theme

We have just described classic version cooking stewed cabbage. At your discretion, you can remove any ingredients from the list or add any ingredients to this culinary masterpiece, the main thing is that they combine well in this dish. Many, for example, like parsley and dried dill in this delicacy.

If you didn’t calculate with the amount of shredded cabbage, and a whole mountain formed in the pan, don’t worry. This is the secret and main feature this product - it has unique property decrease in volume due to the release of juice during cooking. So don't worry, just stir gently.

If you have little oil left or want to save it, then just add water during cooking, the dish will not get worse. By the way, keep in mind the fact that cabbage cooked on unrefined will be tastier. sunflower oil. Now the question of how to stew cabbage for pies or other products has disappeared by itself. Feel free to use classic recipe or change it as you wish.

How is sauerkraut prepared?

To do this, you should purchase about 1 kg of the main product, 500-600 g of carrots, 3-4 medium onions, 2-3 tsp. cumin, vegetable oil.

Here, too, first chop the onion, pass it in a well-heated frying pan in oil. After that, add the carrots chopped on a grater, simmer everything together for several minutes. Then we spread the cabbage here, pour in as much water as necessary to cover all the ingredients. After 20 minutes, add cumin and simmer until fully cooked.

How to stew cabbage with chicken?

This dish is not only prepared very quickly, but it turns out incredibly tasty, soft, satisfying. This recipe comes without onion, but if this is strange or seems wrong to you, then you can add a product.

So, we need the following ingredients: a small head of cabbage (up to 1 kg), 500 g of chicken (you can take any part of it), 2-3 tbsp. l. tomato paste, oil, salt, pepper.

We start with meat. We cut it into such pieces that are most acceptable for you in dishes. If you bought chicken legs, then it is advisable to remove the skin from them, and it is also necessary to separate the meat from the bones.

Now add the chopped main product here, mix everything carefully, cover with a lid, simmer for about 20 minutes. If the dish suddenly starts to stick to the bottom, add a little water. After the specified time, pepper, salt, add pasta, mix everything well. Let simmer for another 15-20 minutes. Enjoy your meal!

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 it turns out 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 to initial stage 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 chopped cabbage, salt, pepper, pour 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 send it to a pot of 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 so many different ways cook her. 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.

A simple and at the same time delicious dish served in the best restaurants in the Czech Republic, Germany - stewed cabbage. By diversifying it with other ingredients, you can get a full breakfast, lunch or dinner, hearty and healthy. You can use fresh or sauerkraut for cooking, stew in a pan or slow cooker. Preparing the dish is simple and easy, and knowing a few subtleties, you can surprise guests and household with a real masterpiece.

Braised cabbage - a classic recipe

How to stew cabbage quickly, from the simplest set of products, a classic recipe will tell you. The main ingredient should be taken 2 times more than the estimated volume of the finished dish - during stewing, the cabbage will become much less.

To prepare food according to this recipe, it is better to take a ripe vegetable, harvested in the fall. So the final meal will turn out crispy, juicy, and not soft, like from a young vegetable.

From the ingredients you need to stock up:

cabbage, weighing 1.2 or 1.6 kg;
onions - 1-4 things, depending on the size and taste preferences;
tomato paste - 60 g;
sunflower oil - 20-30 ml;
spices to taste (salt, sugar, black pepper).

The cabbage is shredded or thinly sliced with a knife. If the child will eat the dish, then it is better to grate the cabbage. In a frying pan with high sides, the oil is heated and the onion, pre-cut into small cubes or half rings, is lightly browned. After diluted in boiled water tomato paste and cabbage. After boiling the food, reduce the heat, cover the container with a lid and simmer until cooked (25-40 minutes, depending on the maturity of the vegetable). Young cabbage can be ready within 7-12 minutes.

5 minutes before cooking, salt and other spices are added, including bay leaves. You can put a little sugar and other spices to improve the taste.

Meat Recipe

Cabbage stew with meat is cooked in a cauldron or a deep frying pan. If there are no such containers, a pan with a thick bottom will do.

To prepare the dish, prepare in advance:

cabbage - 1.6 kg;
meat of any animal - 500 g;
carrots - 1 large or a couple of small root crops;
onion - 1 pc.;
tomato paste - 2.5 tablespoons;
water - 1 tbsp.;
sunflower oil - 30-40 ml;
table salt and seasonings.

To prepare a tasty dish, all products are first cut, and only after that the cooking process begins. First, the cabbage is chopped or rubbed on a coarse grater. Peeled onions are cut into cubes, carrots are rubbed or chopped with a knife. Dill seeds are prepared separately - fragrant, they will make the dish tasty and appetizing.

The meat is cut into small portions. The vegetable oil is well heated in the container and the meat is fried until golden brown. Periodically during the cooking process, the meat should be stirred using a wooden spatula. This is followed by the addition of onions, carrots and dill seeds. Then simmer everything under the lid until the vegetables are soft. Then chopped cabbage is added and stewed for another 10 minutes. After adding a thick tomato juice or pasta diluted with water, everything is mixed and cooked under the lid for another 10 minutes. Salt and pepper are added at the end to taste.

Recipe for stewed cabbage with potatoes

Braised cabbage with potatoes is a versatile dish that can be easily prepared at home, regardless of the season. This dish is suitable as a breakfast or dinner, will complement the meat side dish. The positive side of this dish is its satiety and low calorie content. It is well absorbed and causes discomfort in the stomach.

List of ingredients:

small white cabbage - 1 pc.;
potatoes - 2-5 (depending on size);
carrots - 1 pc.
tomato paste - 2 tbsp;
boiled water - 200 ml;
salt and spices.

How to stew potatoes with cabbage correctly so that both products retain their nutritional value and taste qualities? First, finely chopped onions are fried in vegetable oil, then carrots are grated on a coarse grater. Next, you need to put peeled and diced potatoes, cover the container with a lid and simmer, stirring constantly, over low heat.

When the potatoes are half cooked, cabbage, finely chopped or chopped, is added to the pan. Simmer for another 15 minutes, then pour in the tomato juice (dilute the paste with water). At the end, pepper, salt and serve.

Recipe with chicken

Chicken meat and stewed cabbage go well together. The recipe for this dish should be kept in the cookbook, as it will help out with dinner for my husband, who will soon be home from work. Juicy and delicate taste cabbage will ideally merge in a duet with fragrant chicken meat. A minimum of food, cooking time, and a light, nutritious meal will be ready.

From the ingredients should be taken:

cabbage - 1.3 kg;
chicken meat (breast, fillet or ham) - 500 g;
tomato juice or paste - a few tablespoons;
sunflower oil - about 45 ml;
a mixture of peppers and salt to taste.

The meat should be cut into large or small pieces (optional) and fried in hot sunflower oil until white. After that, chopped cabbage is added, everything is mixed and cooked for 15 minutes.

If the vegetable burns, a small amount of liquid can be poured into the container.

8 minutes before readiness, tomato paste, salt and pepper are added. This dish is best served with stewed potatoes or mashed potatoes.

Calories: Not specified
Time for preparing: Not specified

It happens when you need to cook a side dish in just 10-15 minutes. And here, for this case, I have one wonderful recipe. Braised cabbage in a pan turns out to be tasty and satisfying, as it is not stewed in a saucepan, as usual, but cooked in a pan. Therefore, it is more crispy and spicy.
You can serve such a side dish with meat, sausages or. And if you are going to cook pies, then for the filling the best dish and you can't imagine. If desired, finely chopped herbs and spices can be added to the cabbage.
To prepare such a dish, we need to buy fresh strong white cabbage. When you choose, pay attention that the head of cabbage is elastic, for this, squeeze the cabbage in your hands, if you hear a crunch, it means that the cabbage is really fresh, not stale. If the upper cabbage leaves are dryish or frankly lethargic and rotten, then do not take such a head at all, because inside, most likely, the cabbage will be spoiled.
Onions for this dish must be taken yellow onion, do not try to replace it with lettuce white or purple. You will only spoil the taste of your dish. Because such a bow is not suitable for heat treatment and becomes sluggish, tasteless.
According to the recipe, I add tomato paste to the dish, but if you wish, you can cut fresh tomato fruits or take it - it will be just as tasty.
The recipe is for 2 servings.

Ingredients:

- fresh cabbage white-headed - 600-700 g,
- carrot root - 2-3 pcs.,
- yellow turnip - 1 pc.,
- vegetable oil - 2 tbsp. l.,
- tomato paste - 1 tbsp. l.,
- pepper, salt, spices.

Recipe with photo step by step:

Cut the white cabbage in half, removing the top leaves. And then chop with a knife or with a shredder.

Then, we lightly crush the shredded cabbage with our hands to knead it.
The peeled carrot root is also chopped or grated.

We clean the onion from the husk and cut it finely with a knife.

Pour oil into the bottom of a deep frying pan. And put chopped cabbage and carrots. Stir, and then simmer over low heat under the lid.

After 5-7 minutes, when the cabbage is already a little soft and starts to shrink, add onion, tomato paste, salt and spices.
You can add some water.

Next, cook the dish for another 5-7 minutes, stirring constantly so as not to burn.
In the finished dish, the cabbage should have a pleasant taste, be moderately soft and slightly crunchy.