Properly stewed cabbage is not only very healthy, but also amazingly tasty. In the process of cooking stewed cabbage almost never loses its beneficial features  and vitamins. The process of stewing cabbage is very long, and therefore at the same time you can do a number of other work. The main rules of stewing delicious cabbage, as well as cooking recipes, we will share in this article.

Cabbage stew - cooking methods and general principles

From such an inexpensive and simple vegetable you can easily cook real royal dishes. Braised cabbage is considered one of them. Prepared with spices and additional ingredients, and it turns out fragrant, tasty and hearty dishes. You can put out cabbage not only on water with oil, but you can also add meat, raisins, mushrooms, tomato paste, prunes, beans.

Cabbage stew - food preparation

You can stew not only fresh cabbage, but also fermented, it turns out very tasty. Before extinguishing fresh, rinse under water, thoroughly clean from hard upper leaves, most often they have a greenish tint. Further, if the whole head is cut, then cut it into quarters or in half, and only then chop it into small strips. The stump must be removed.


If the sauerkraut, it is necessary to carefully sort out, chop large pieces. If it is very sour it is washed in water. But do not forget that with water they will leave it all useful material  and vitamins. And therefore it is recommended to use sauerkraut  moderate acidity, so that later it does not need to be washed and soaked. Ten grams of sugar added to the cabbage when it is cooked can help balance the level of acid needed.

How to stew cabbage in a vegetarian way?

Ingredients Required:

  1. White cabbage and a half kilograms;
  2. Carrots are two large;
  3. One large bow;
  4. Tomato paste fifty grams;
  5. Vegetable oil one hundred ml;
  6. Spice;
  7. Salt.

Cooking

Peel carrots and grate them on a coarse grater. Finely chop the onion. Heat a large skillet over high heat, add oil to it. Fry carrots until golden brown. Add the onion and lightly browse over medium heat. Vegetables mix thoroughly with tomato paste and a small amount of water. Fire increase slightly. Cabbage chop strips. Put it in the pan and mix gently with zazharkoy. Salt, season with spices. Cover the pan with the cabbage lid, and reduce the heat to low. Stew cabbage for thirty minutes. A couple of minutes before being ready to mix it thoroughly.

How to stew cabbage with meat?

Ingredients Required:

  1. Beef five hundred grams;
  2. Onion large two pieces;
  3. White cabbage seven hundred grams;
  4. Cabbage saute three hundred grams;
  5. Four tomatoes;
  6. Bay leaf five pieces;
  7. Vegetable oil; pepper, salt;
  8. Spice.

Cooking process

In a large frying pan, pour the oil. Put it on fire. Finely chop the onion and send it to the hot oil, simmer until transparent. No way to fry. Beef cut into small square slices about two to three. Send the meat to the onions and simmer over high heat for seven minutes. Add sauerkraut and mix everything thoroughly. Cover the pan and simmer for 20 minutes over low heat. Fresh cabbage cut into large cubes and send to a griddle, pepper and salt. Simmer over medium heat until the cabbage is soft for one and a half hours. Stir regularly. Thirty minutes before being ready to add peeled tomatoes, cut into large pieces. In the final cooking, add a bay leaf to the cabbage, close the lid, turn off the heat and let it brew for fifteen minutes.

How to stew cabbage with chicken?


Meat from the previous recipe can easily be replaced with chicken or any other poultry meat. Chicken dish is easier and is perfect for dinner.

How to stew cabbage with sour cream and beans?

Ingredients Required:

  1. Cabbage five hundred grams;
  2. Dried mushrooms fifty grams;
  3. Canned beans one can;
  4. Sour cream one hundred grams;
  5. Soy sauce;
  6. Vegetable oil;
  7. Greens, spices.

Cooking

Dried mushrooms pour boiling water and let it brew for several hours. After this time, drain the water, finely chop the mushrooms. Fry them in a hot frying pan in vegetable oil. Cabbage cut into thin strips and send it to the mushrooms and sprinkle with an average amount of greens. Season the cabbage to taste soy sauceMix thoroughly and dilute with fifty grams of water. Simmer cabbage over medium heat under a tightly closed lid, stirring regularly. Add sour cream, beans without juice, spices, reduce the fire to a minimum and simmer until cooked under the lid closed. Sprinkle the finished dish with the remnants of greens.

How to stew cabbage in German?

Ingredients Required:

  1. White cabbage one head;
  2. Apple vinegar forty ml;
  3. One bulb;
  4. Salt;
  5. Vegetable oil;
  6. Bay leaf;
  7. Juniper berries;
  8. Black pepper;
  9. Caraway.

Cooking

Cabbage finely chop, pour vinegar and season with salt. Put the load on the cabbage and send it to a warm place all night long, so that all the juice stands out. Onions cut into small cubes, fry in a hot frying pan to transparency in vegetable oil. Send to him cabbage, juniper berries, pepper, salt, min and bay leaf. It is necessary that the cabbage is well fried brown color. Regularly stir the cabbage if necessary, add a little water. At the end it is recommended to add ready-made small pieces of smoked sausages.

Stewed cabbage

Quite a simple recipe, which afford even novice hostesses. Based on the volume of the cauldron in which the cabbage will be cooked, you should take the amount of cabbage. On average, you can use a head in the weight of two kilograms, it is not much, in the process of extinguishing the cabbage will noticeably settle. Cabbage is recommended to choose late varieties. Apart from pepper and salt, you should use bay leaves, dried parsley and dill for your taste. Some prefer more fresh cabbage, then in the cooking process you should not add tomato paste.

Ingredients Required:

  1. A head of cabbage alone;
  2. Three onions;
  3. Tomato paste one hundred grams;
  4. Frying oil;
  5. Salt pepper;
  6. Dried greens

Cooking

Cabbage chop shallow straw, onion half rings. In a cauldron, heat up the butter and add onion to it, fry until golden brown and then tomato paste. Mix everything thoroughly and add the cabbage. Fry it a little, regularly mix, then pour in a half cup of water. When the whole mass boils, reduce the heat and simmer the cabbage to softness. About forty minutes. For ten minutes before the end of cooking add dried herbs, salt and pepper. Let it brew for ten minutes.

Cabbage stew with sausage

Meat may not always be on hand, and sausages, wieners or sausages can easily replace it. They can be cooked with cabbage, get a very satisfying and tasty dinner.

Ingredients:

  1. Cabbage one head;
  2. Two large bulbs;
  3. Carrot one;
  4. Tomato paste one hundred grams;
  5. Cooked sausage, sausages or sausages three hundred grams;
  6. Salt, spices, pepper;
  7. Bay leaf;
  8. Vegetable oil.

Cooking


Chop onion with thin half-rings, fry it in a cauldron, add grated carrots, and after a couple of minutes, finely chopped cabbage. Thoroughly mix all the ingredients, and simmer until they are soft, add a hundred ml. water. Stew vegetables on a low fire under a tightly closed lid.

Sausages and sausage are cut into small pieces, fry to the crust and add to the cauldron to the cabbage. On the oil, which was fried sausage, fry tomato paste  within two minutes, and send it to the vegetables. Add all the spices, salt, pepper, mix and simmer all together for ten minutes.

Cabbage stew with prunes

Cabbage stew with an appetizing aroma of smoke. Savory taste  finished prunes attached prunes. If it is a little dry, then it must be steamed for ten minutes. For a more savory taste, it is recommended to use smoked prunes, and for the field of lenten dishes, meat can be excluded altogether.

Ingredients Required:

  1. Cabbage and a half kilograms;
  2. Chicken breast or fillet three hundred grams;
  3. Carrot one;
  4. One bulb;
  5. Smoked prunes two hundred grams;
  6. Tomato paste forty grams;
  7. Pepper, spices, salt;
  8. Vegetable oil;
  9. Bay leaf two.

Cooking

Cut the meat into small cubes and fry it. Then add in turn a little roasting, coarsely grated carrots, onion in half rings, and finely chopped cabbage. Pour in a glass of boiling water and simmer on medium heat for fifteen minutes. Open the lid and add prunes and tomato paste. We pour in another half cup of boiling water, mix everything thoroughly, drop half-see bay leaf, spices, pepper, and salt. Close the lid and simmer until cooked for twenty minutes.

Stewed sauerkraut

The sour taste of sauerkraut is in perfect harmony with the meat, so it is considered to be a traditional side dish to most meat dishes. Cabbage so the recipe turns out incredibly tasty. And the secret is quite simple, you need to add a lot of carrots, and you need to rub it only on a fine grater.

Ingredients Required:

  1. Cabbage pickled one kilogram;
  2. Carrots seven hundred grams;
  3. Bow three pieces;
  4. Vegetable oil;
  5. Cumin twenty grams.

Cooking process

Chop the onion very finely, fry it slightly, add the finely grated carrots, and simmer for five minutes. Then add sauerkraut and pour all hot water, at the level of cabbage. And leave it to cook until ready. Thirty minutes later add the cumin and continue to simmer on until soft.

Cabbage stew with mushrooms

Cabbage cooked with mushrooms has an amazing taste. It is customary to cook it in the oven, but before all these vegetables fry in a pan on the gas. The process of quenching will take time from forty minutes to one hour. Straight directly depends on the hardness of the cabbage itself and on the temperature in the oven. As a result, cabbage becomes light brown in color and just melts in your mouth.

Ingredients Required:

  1. Fresh cabbage and a half kilograms;
  2. Carrots five hundred grams;
  3. Four large onions;
  4. Fresh mushrooms, any five hundred grams; tomato paste one hundred grams;
  5. Spices, pepper, salt to your taste.

Cooking process


Cut the cabbage into quarters and chop into thin strips. Pour a few spoons of oil into the pan, heat and fry the cabbage in it. It is unlikely to fit all the cabbage. Therefore, the parties need to fry and shift to the cauldron. It is necessary to fry while, it will not limp and it will not decrease in volume. It is not necessary to pour a lot of oil, so that only slightly cabbage is moistened with it.

Chop the onion in half rings or in small cubes and fry too. Add carrots and extinguish until soft - you can pour a little water. In kazan shift.

Randomly chop the mushrooms and put on an almost dry griddle. As they start up the juice, it should be drained into the cauldron, and oil should be poured and fried in a pan with mushrooms. They, too, to shift to the pot. It is necessary to salt the contents of the cauldron, mix, add tomato paste (you can dilute it with water), a couple of glasses of boiling water and place the oven, heated to 180-200 degrees. Stew should be done until done with the lid open.

It should be in the cauldron to look periodically and be interested in the condition of the cabbage. If you boil water, you can gradually pour it. About 15 minutes before the end of extinguishing, add a few bay leaves and salt.

Braised cabbage - tips from experienced chefs

A peculiar flavor and thickness of stewed cabbage will be given by a tablespoon of plain wheat flour. It should be dried in a dry frying pan to a cream color and added to the cauldron five minutes before readiness.

Lovers of sweet and sour taste, in cabbage can add 5-10 minutes before the readiness, a spoonful of sugar and vinegar.

If you like cabbage, but you can't stand its specific smell when cooking, put a small slice of stale bread in the pan. Soften the bread at the end of cooking remove skimmer.

This simple, but filled with vitamins, vegetable turns out delicious dishes, the preparation of which should be aware of any hostess. Experimenting with ingredients and spices, you can create incredible masterpieces for cooking.

How to extinguish cabbage

In order for food to be appreciated by anyone who tries it, products such as meat, mushrooms or dried fruits should be put in the list of ingredients. Tasty cabbage can be extinguished both in oil and ordinary water - in any case, the vegetable is tender, and if you add more spices, it is more fragrant. Cook hot according to the presented recipes and make sure that the cabbage dish cannot be spoiled.

How much cabbage is stewed

Knowing how to properly extinguish this vegetable, you will be able to provide your household with a tasty and full meal of healthy food. So, how much time to simmer cabbage in a frying pan depends on whether it is fresh or sour. In the first embodiment, the vegetable will be cooked for about 30 minutes. In the second - the dish can be removed from the fire within 20 minutes after combining with the other components.

How to stew sauerkraut in a pan

If you use sauerkraut for a dish, you first need to sort it out, and chop up the large pieces. It is recommended to take the product of optimal acid, because when rinsing most of vitamin C will be “washed away”. Sauerkraut fried in a frying pan will be moderately acid if you pour some sugar in the pot during the frying process.

How to stew fresh cabbage in the pan

Most do not like to experiment, so they prefer the usual white cabbage. Before stewing fresh cabbage, it must be cleaned from the top hard leaves and rinsed. Depending on the size, it is necessary to cut the head, then finely chop, removing the stalk, then combine it with other products, as described in the recipe of your choice.

Cabbage stew - recipe on the pan

Due to the fact that cabbage belongs to the budget options of food, many different options have been created for its preparation, and using different types: Beijing, white, color. If you have a fantasy, you can create your unsurpassed recipe for braised cabbage in a pan, adding a few new ingredients or seasonings to the classic way.

How to stew cabbage with potatoes

  • Cooking time: 60 minutes.
  • Servings: 6 persons.
  • Calorie dishes: 144 kcal.
  • Purpose: for lunch.
  • Cuisine: Slavic.

Everyone is used to the fact that such dishes with the addition of cabbage can be made only in a cauldron, but they are just as good in a frying pan, and the cooking time is noticeably reduced. Learn how to simmer cabbage in a frying pan, so that it becomes tender, in what sequence to lay out the products. Cabbage with potatoes in a pan is a good option for eating at any time.

Ingredients:

  • pepper, salt - to taste;
  • tomato paste - 2 tbsp. l .;
  • sugar - 0.5 tsp;
  • oil (rast.) - 50 ml;
  • cabbage - 800 g;
  • carrot - 1 pc .;
  • laurel leaf - 1 pc .;
  • onions - 1 pc .;
  • water - 200 ml;
  • potato - 500 g

Cooking method:

  1. A pound of potatoes chop finely, while set aside, pour water.
  2. Peel carrots, then grate.
  3. Chop the cabbage manually or grated. Mix with carrot, salt, knead, to make the juice stand out.
  4. Onions rid of the husk, cut into thin, in the form of half rings. Send him to fry, pouring some oil into the pan.
  5. Cabbage-carrot mass to send to another pan, pre-pouring oil on it. Put the paste, pour half of the prepared water, simmer, cover with lid for 5 minutes.
  6. Throw potatoes, add more water. Leave cooking products together for 10 minutes.
  7. Add ready onion, spices, mix.

Cabbage with sausage in a pan

  • Cooking time: 35 minutes.
  • Servings: 3 persons.
  • Calorie dishes: 158 kcal.
  • Purpose: for lunch.
  • Cuisine: Slavic.
  • The difficulty of preparation: easy.

The method is considered a budget option. hearty lunch, because not everyone can have fresh meat, and sausages are always affordable. Braised cabbage with sausages in a frying pan is easy to prepare, and instead of you in front of you a fragrant dinner appears on the table, which is also distinguished by its beneficial effects on the body. Check out how to cook inexpensive but tasty food.

Ingredients:

  • onions - 2 pcs .;
  • sausages - 300 g;
  • pepper, salt - to taste;
  • laurel leaf - 1 pc .;
  • oil (diss.) - 2 tbsp. l .;
  • carrots - 1 pc .;
  • tomato paste - 100 g;
  • cabbage - 1 pc.

Cooking method:

  1. Peel the onion, cut into thin half rings.
  2. Peeled carrots rub.
  3. Cob chop fine straws.
  4. Fry the onions in the pan first, and after 3 minutes. add carrot.
  5. Add cabbage, pour the components with a glass of boiling water only, leave the vegetables under the lid closed.
  6. Sausages (worth noting that the sausage is not worse) cut into rings, fry in another pan, if desired, you can add part of the onion and here.
  7. Send the fried ringlets to the vegetables, and in this dish fry pasta for a minute, then transfer it to the pan with the main dish.
  8. Season the ingredients, salt and leave to stew for 10 minutes.

How to stew cabbage with meat in a pan

  • Cooking time: 1 hour 5 minutes.
  • Servings: 4 persons.
  • Calorie dishes: 179 kcal.
  • Purpose: for lunch.
  • Cuisine: Slavic.
  • The difficulty of preparation: easy.

If you have a desire to do something special, but you only have a “standard” set of products, then do not pass by this step-by-step and easy way. Try to stew cabbage with meat in a pan - this hot is incredibly tasty, yet not too high-calorie and healthy, and with rice it becomes a complete meal.

Ingredients:

  • cabbage - 1 pc .;
  • rice - 0.5 tbsp .;
  • carrot - 1 pc .;
  • oil (diss.) - 3 tbsp. l;
  • tomato paste - 2 tbsp. l .;
  • onions - 1 pc .;
  • pork - 400 g;
  • sour cream - 2 tbsp. l .;
  • water - 1 tbsp .;
  • spices, salt - to taste.

Cooking method:

  1. Pork (if desired, you can take beef) cut into small slices.
  2. Cob chop finely straws.
  3. Onion peel, cut into half rings.
  4. Carrots rub.
  5. Boil the rice cereal in salted water, after washing it well.
  6. Add oil to the pan, fry the pieces of meat, then add onions, salt and then fry for another 5 minutes.
  7. Put the carrots, fry all together for another 3 minutes.
  8. Put the tomato paste (if desired, you can make a dish with ketchup), sour cream, season. Simmer all together for a couple of minutes.
  9. Add cabbage, pour water, salt if necessary.
  10. While stirring, simmer for 15 minutes, add rice and leave the container with food for another 15 minutes.
  11. Before serving hot, sprinkle it with greens.

Cooking cauliflower in a pan

  • Servings: 5 persons.
  • Calorie dishes: 197 kcal.
  • Purpose: for lunch.
  • Cuisine: Slavic.
  • The difficulty of preparation: easy.

This recipe is sure to appeal to those who love to eat. Cauliflower stewed in a pan with the addition of meat and various vegetables, creates the perfect flavor bouquet even for a gourmet. Knowing how to cook such a dish, you can even before receiving guests not to think about what to bring to the table for the second, because you will already have a great option.

Ingredients:

  • meat - 600 g;
  • onions - 1 pc .;
  • provencal herbs, basil - at 0.25 tsp;
  • oil (rast.) - 60 ml;
  • broccoli - 300 g;
  • cauliflower  - 1 PC.;
  • oregano, paprika - at 0.25 tsp;
  • carrots - 1 pc .;
  • zucchini - 1 pc .;
  • dill - 1 bunch.

Cooking method:

  1. Wash the meat, get rid of the films, blot with a napkin, cut into thin and short straws.
  2. Cabbage head divided into inflorescences, cut into cubes. Similarly cut zucchini and broccoli.
  3. Carrots make straws.
  4. Before you throw products on the pan, pour oil there, heat it. Fry meat first, as soon as it releases the juice, stew it for 2 minutes, then add cabbage and coarsely chopped onions.
  5. Send the carrot to the broiler along with the rest of the ingredients, season and mix everything.
  6. Pour in finely chopped dill, salt and simmer for 20 minutes, stirring, under a closed lid.

How to stew cabbage with tomato in a pan

  • Cooking time: 40 minutes.
  • Servings: 3 persons.
  • Calorie dishes: 48 kcal.
  • Purpose: for lunch.
  • Cuisine: Slavic.
  • The difficulty of preparation: easy.

This is the fastest option how to stew cabbage in a pan. You should get acquainted with this recipe, if you want to feed your family healthy food. Cabbage stewed in a pan with tomato paste can be used as a stand alone dish or as a filling for the pies that you have long wanted to bake or fry to your children.

Ingredients:

  • cabbage - 500 g;
  • pepper, salt - to taste;
  • greens - 0.5 bunches;
  • onions - 1 pc .;
  • oil (diss.) - 3 tbsp. l .;
  • laurel leaf - 1 pc .;
  • tomato juice - 1 tbsp .;
  • carrot - 1 pc.

Cooking method:

  1. Chop a thin polkochana using a special grater, put everything in a bowl, flexing your hands to make a juice.
  2. With a bow remove the husk, cut it into cubes.
  3. Peel the carrots, then rub or cut into strips.
  4. In a pan, heat the vegetable oil, fry the onions and carrots on it first.
  5. Pour tomato juice (if you wish, you can substitute tomato paste with water), simmer for 12 minutes. Salt the mixture, cast the bay leaf, pepper.
  6. Add the cabbage straw to the juice pan, stir.
  7. Cover the dishes with a lid, leave, let the dish stew for 15 minutes.
  8. If necessary, add a little water and continue to simmer.
  9. Pour the greens, before grinding it, and after 3 minutes, turn off the stove.

Braised cabbage with mushrooms in a pan

  • Cooking time: 30 minutes.
  • Servings: 2 persons.
  • Calorie dishes: 53 kcal.
  • Purpose: for lunch.
  • Cuisine: Slavic.
  • The difficulty of preparation: easy.

This recipe with a photo will prove to you that cooking delicious cabbage stew  You can, spending on this is not a lot of time. The only condition for the preparation of such a dish is the presence of a head of Beijing salad and frozen mushrooms. Try to diversify your menu and start stewing cabbage with mushrooms in a pan - quite dietary meal, because there is a minimum amount of oil.

Ingredients:

  • mushroom platter - 1 pack .;
  • chinese cabbage  - 1 PC.;
  • onions - 1 pc .;
  • curry - to taste;
  • salt - 1 tsp;
  • pepper, nutmeg - at 0.25 tsp;
  • brown sugar - 0.5 tsp;

Cooking method:

  1. A large head of Chinese salad chop finely.
  2. Thawed thawed mushrooms, fry without adding oil. Pour a little oil at the end of the process to make the mushrooms brown. To shift finished product  on a plate.
  3. Cut the onion into quarters, send it to the same container where the mushrooms have just been, add the curry.
  4. On a separate roasting pan without oil put out the peking under the closed lid. When the juice stands out, add salt and season with other spices, pour in some sugar.
  5. Open the lid and make a big fire, let the liquid evaporate.
  6. Mix the mushrooms with the rest of the ingredients.

How to simmer cabbage with chicken in a pan

  • Servings: 6 persons.
  • Calorie dishes: 58 kcal.
  • Purpose: for lunch.
  • Cuisine: Slavic.
  • The difficulty of preparation: easy.

This classic recipe  it will help even an inexperienced hostess to make a dish that will appeal to every family member. Braised sauerkraut with chicken is cooked in olive oil, so in the end, the hot will not only have a pleasant aroma, but also bring more benefits to the human body than if the ingredients were to be fried in vegetable oil.

Ingredients:

  • olive oil - 25 ml;
  • potatoes - 500 g;
  • onions - 100 g;
  • sauerkraut - 500 g;
  • salt, herbs - to taste;
  • broth - 500 ml;
  • chicken (fillet) - 300 g;
  • carrots - 200 g;
  • tomato paste - 1 tbsp. l

Cooking method:

  1. Cut onion into quarter rings, fry, pouring oil on a griddle.
  2. Carrot rubbed, also send after the bow.
  3. Peel the chicken from the film, cut, throw the pieces to the vegetables. Cover the dishes with a lid, leave the food to stew.
  4. If necessary, wash the pickled product, cut the potatoes into cubes. Send both blanks in the dishes to the other components.
  5. Stir in the tomato paste in the prepared broth. Pour mixture of chicken with vegetables.
  6. Salt the dish, leave to cook for another 20 minutes.

How to stew cabbage with stew in a pan

  • Cooking time: 55 minutes.
  • Servings: 4 persons.
  • Calorie dishes: 88 kcal.
  • Purpose: for lunch.
  • Cuisine: Slavic.
  • The difficulty of preparation: easy.

When you need to feed a few people a delicious lunch or dinner, you can consider a great cooking option for a second dish in a pan. Cabbage stew with stew - light and quick wayhow to feed delicious food  the whole family, because the time for cooking does not take much, because beef stew is already a finished product.

Ingredients:

  • potatoes - 6 pcs .;
  • cabbage - 400 g;
  • stew - 1 bank;
  • carrot - 1 pc .;
  • salt - 0.5 tsp;
  • laurel leaf - 1 pc .;
  • greens - 1 bunch .;
  • oil (diss.) - 2 tsp;
  • pepper - to taste;
  • bulgarian pepper - 1 pc.

Cooking method:

  1. Shred part of the head, peeled potatoes, cut into cubes. Send blanks to the pan, where the oil is already heated.
  2. Throw grated carrots, peeled seeds and chopped peppers into the vegetables.
  3. Cover the dishes, simmer the food for 15 minutes.
  4. Add the stew in the pan to the almost ready vegetables.
  5. Salt the future dinner, add a mixture of your favorite herbs if you wish, put one salt cake and simmer another 10 minutes.
  6. 3 minutes before turning off the fire, sprinkle the dish with greens, pre-grinding it.

How to stew cabbage with minced meat in a pan

  • Cooking time: 40 minutes.
  • Servings: 5 persons.
  • Calorie dishes: 105 kcal.
  • Purpose: for lunch.
  • Cuisine: Slavic.
  • The difficulty of preparation: easy.

AT step by step recipe  it will be clear even to an inexperienced cook, how to make an excellent dish that even children will like, because by stewing the cabbage becomes so tender that you don’t even need to chew it. Stewing cabbage in a pan means throwing all the cut foods and waiting for them to prepare - ideal for those who do not have plenty of time.

Ingredients:

  • oil (diss.) - 3 tbsp. l .;
  • tomatoes - 2 pcs .;
  • onions - 1 pc .;
  • cabbage - 700 g;
  • chopped meat  - 400 g;
  • pepper, salt - to taste;
  • carrots - 1 pc.

Cooking method:

  1. With the onions remove the husk, chop finely, fry, pouring oil on a frying pan.
  2. Grate carrots, set aside for the time being.
  3. Put the stuffing on a roasting pan, mixed with onions, do not forget to knead the mass in 3 minutes, otherwise everything will stick together in one lump.
  4. Add carrot, salt, pepper to taste to taste. Stew for 10 minutes.
  5. Finely chop a piece of a head of cabbage, salt and knead a little.
  6. Connect chopped vegetable with minced meat, leave, let it stew for 10 minutes, but do not cover the dishes yet.
  7. Stir the food, close the lid, simmer another 15 minutes, and 3 minutes before the end of the process add small pieces of tomatoes.

Video: Braised cabbage in a pan

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Many women like to collect recipes, then to amaze their loved ones original dishes. Every good housewife should know how to stew cabbage, because this gives it a new taste and helps to diversify everyday menu. If you want to learn how to cook it, study the recipes below and choose the best one.

How to cook stewed cabbage

To choose the right plugs, guided by such tips:

  1. In most cases, they extinguish white cabbage. To choose a suitable plug, hold it tightly in your hands. If it is fully ripe, it will not be deformed.
  2. Plain cabbage in any of the recipes can be replaced by Beijing, color.
  3. Do not take the cabbages with stains, dark specks, cracks. Most likely, these vegetables are affected by the fungus.
  4. If you buy a half or part of a fork, carefully inspect the cut. If it is brown, then the fruit has already begun to deteriorate.

How to put out cabbage:

  1. A young vegetable is enough for a quarter of an hour of stewing. If he winter varieties, the process will take about half an hour. The characteristic slightly bitter taste will tell you that it is time to serve the dish.
  2. Wheat flour will help to make a delicacy even more original. Fry it in a skillet without butter until creamy and add to the dish just before turning it off. Per kilogram of the main ingredient you need literally 15-20 grams of flour.
  3. If you do not like the smell in the cooking process, put a slice of stale bread in the container. Before serving, carefully remove it with a slotted spoon.
  4. If you want to give a sweet and sour taste to the delicacy, add a teaspoon of vinegar and sugar to it shortly before the end of the quenching.
  5. Serve with sour cream. She will emphasize amazing taste.

Product Preparation

Fresh and sauerkraut is suitable for stewing. If you take a whole fork, first remove it. upper leaves. Remove the stalk, cutting the head into 4 pieces, and finely chop the vegetable into strips. You can do it manually or use a food processor. Before cooking, rinse sauerkraut, wring out and squeeze. If there are large pieces, cut them.

Cooking Recipes:

The beauty of this dish is that in addition to the main component, you can add anything you like: meat, poultry, canned meat, sausages. Do not interfere with mushrooms, eggplant, beans or eggs. Even the person who first appeared in the kitchen will cope with the cooking process. Check out a few step by step instructions  and be sure to use them.

Braised Cabbage with Meat

This dish is not only great in taste, but nutritious and satisfying. Serve it better hot. To quench, you can add any meat: pork, beef, lamb. It is advisable to take the pulp, which will not be too fat. You can cook it for both ordinary days and for holidays to diversify the table.

Ingredients:

  • carrots - 1 small;
  • cabbage - 750 g;
  • onions - 1 small head;
  • meat - 350 g;
  • butter  (melted) - 25-30 g;
  • low-fat sour cream - 30 ml;
  • tomato - 1 pc .;
  • black pepper, salt - to your taste.
  • tomato paste - 40-50 g.

Cooking method:

  1. To carry out this recipe, first heat the oil in a skillet. In the meantime, cut the meat into small slices, season with pepper and salt. Cook until lightly browned.
  2. Grate the carrot, chop the onion. Fry them in a separate skillet, add chopped tomato later. Stir, simmer for about five minutes.
  3. Chop the cabbage, add to the rest of the vegetables, add the same meat, tomato paste with sour cream, a little water. Simmer on low heat under a lid for a quarter of an hour.

Cooking in this kitchen is a pleasure! The taste of the dish will be very pleasant and gentle. If you use a cooker for cooking, you should choose a low-temperature mode. "Steaming" or "Quenching" is fine.

Ingredients:

  • cabbage - 500 g;
  • ketchup (not sharp) - 30 ml;
  • carrot - 1 pc .;
  • salt - 1 tsp;
  • carnation - 1 bud;
  • lavrushka - 1 leaf;
  • onion - 1 pc .;
  • vegetable oil - a quarter cup;
  • black pepper - 3 peas.

Cooking method:

  1. Wash the vegetables. Chop the forks, grate the carrot, chop the onion.
  2. Fill the bowl of the multicooker with sunflower oil, put the program "Frying". After a minute, throw the carrot in there, cook with the lid closed for three minutes, then add the onion. Roast as much again.
  3. Put the cabbage and bay leaf into the bowl, cook for 5 minutes.
  4. Turn off the slow cooker. Add salt, ketchup, cloves and pepper to the container, mix.
  5. Put the program "Quenching" and cook for about half an hour.

Braised Cabbage with Potatoes

This dish is perfect as a side dish to any meat: pork, lamb, beef. It is advisable to serve it in the form of heat. Such a delicacy will also be enjoyed by those people who, following any belief, do not eat meat. The proposed potato recipe is very simple, and the products are inexpensive.

Ingredients:

  • potatoes - 10 small pieces;
  • water - 300 ml;
  • bay leaf - 1 pc .;
  • cabbage - 0.75 kg;
  • garlic - 1 tooth;
  • onions - 1 medium head;
  • tomato paste - 120 grams;
  • salt, allspice, vegetable oil.

Cooking method:

  1. Wash the heading and chop, place in a deep saucepan, cover with water. Turn on a small fire, start stewing under the lid. When the boiling process goes, add a little vegetable oil, pepper, mix.
  2. Peel the potatoes, cut into strips or small cubes. Fry in a skillet with onions in oil. Before you turn off the potatoes, put tomato paste on it and, after two or three minutes, transfer these products to a saucepan. Stir all ingredients.
  3. Simmer for about 15 minutes. Salt, add Lavrushka and crushed garlic before turning it off.

Chicken Stew

Such food is very fond of the kids. If you cook for them, then add chicken fillet to make the food easy and healthy. By adding other parts of the carcass, you will make the food more bold. Before you stew it with chicken, you can bring the meat to half-cooked. Then it will become even more tender, softer and juicier. Chicken in the recipe can replace the meat of another bird: duck, turkey.

Ingredients:

  • cabbage - polutorakilogrammovy forks;
  • chicken breast - 600 g;
  • bulgarian red pepper - 1 large;
  • tomatoes - 3 pcs .;
  • seasonings, salt, olive oil.

Cooking method:

  1. Cut chicken into small pieces, fry in oil.
  2. Chop and add to the meat cabbage. Simmer for 15 minutes in a sealed container, adding warm water as needed.
  3. Cut the tomatoes into cubes, pepper - thin straws, put in a dish with salt and seasonings. Stew until all the vegetables are soft.

Braised Cabbage with Sausages

If you have a pair of sausages in your fridge, you can put them out with cabbage, and that's enough to feed all family members. For cooking you can use not only the stove. The recipe with sausages in the slow cooker is surprisingly tasty, and it is even easier to make it than in a frying pan. For the recipe fits sausages either boiled sausage.

Ingredients:

  • sausages - 230 g;
  • cabbage - 750 g;
  • onions - 1 large;
  • tomato paste - 30-40 grams;
  • carrots - 1 small;
  • bay leaf - 2 pcs .;
  • vegetable oil;
  • pepper, salt.

Cooking method:

  1. Fry the onion in the cauldron with butter until soft, before dicing.
  2. Add grated carrot, cook for 5 minutes.
  3. Put chopped cabbage and half a glass of boiling water in a cauldron. Leave to stew under the lid (small fire).
  4. Cut sausages into slices, fry. Add them to the dish.
  5. In a skillet where sausages were cooked, heat up the tomato paste with pepper and salt, pouring a little water. Pour sauce over the dish, throw laurel leaves there. Tomite about 10 minutes.

This is a hearty and healthy meal. Tasty dish  with minced meat does not contain too many calories, because the meat is not fried. You can serve it with steamed rice or boiled mashed potatoes. Be sure to make sure that you are not too greasy stuffing, otherwise the food will turn out a bit heavy for the stomach.

Ingredients:

  • minced pork or beef - 400 g;
  • onions - 1 small head;
  • cabbage - 800 g;
  • tomato paste - 2 tbsp. l .;
  • young garlic - 1 tooth;
  • carrots - 150 g;
  • salt, pepper - on a pinch.

Cooking method:

  1. Put a full pot of water on the stove and boil.
  2. Chop the cabbage, cut the onion into cubes, rub carrots.
  3. Pour the vegetables with a small amount of boiling water, put the tomato paste, season, simmer under the lid, making a very small fire.
  4. Salt the minced meat, pepper and roll small balls of it, about a centimeter in diameter.
  5. Add the resulting meatballs to the vegetables when they are softer. Add fire, continue cooking for another quarter of an hour.
  6. A couple of minutes before turning off, put chopped garlic. Before serving, you can decorate the dish with fresh herbs.

It turns out this dish is just amazing and looks amazing even in the photo. For the recipe you can take any fresh mushrooms. All of them are equally harmoniously combined with the main component. Gorgeous snack, at a festive feast, it disperses almost instantly. You must remember the instructions and learn how to prepare this delicacy.

Ingredients:

  • fresh mushrooms - 750 g;
  • polutorakilogrammovy head;
  • carrot - 5 pieces;
  • onions - 6 heads;
  • tomato paste - 150 ml;
  • pepper, salt, oil.

Cooking method:

  1. Pour some oil into the pan. Chop the forks and fry.
  2. In a separate skillet, grate the grated carrot with onion half rings.
  3. Mushrooms cut for five minutes, fry in a dry saucepan. Move all vegetables to a heat-resistant pan. There, add the mushrooms along with the juice that they let.
  4. Stir everything, add salt and pepper. Dissolve tomato paste with boiled water (approximately two or three glasses), pour it into a container with food.
  5. Put the dish in the oven, warming it up to 190 degrees. With the lid open, simmer for 40 minutes.

Sauerkraut stew

If you made blanks for the winter, you can make a dish of them. Sauerkraut can serve a side dish to any meat, fish, poultry. This delicacy is very light and is perfect for those young ladies who are watching the figure or are on a diet. When you start cooking, rinse the pickles and squeeze them, so that the dish does not turn out to be too sour.

Ingredients:

  • carrots - 450 g;
  • sauerkraut - 0.8 kg;
  • cumin - 1.5 tsp;
  • vegetable oil - for frying;
  • onions - 2 heads;
  • salt.

Cooking method:

  1. Heat the oil in a skillet and fry the chopped small onions. When it becomes transparent, add grated carrot. Cook 5-7 minutes.
  2. Put the cabbage on the pan, mix everything, add the cumin and salt.
  3. Fill the vegetables with water to cover them.
  4. Simmer on low heat until cooked. As a rule, it should be turned off after evaporation of the liquid.

In addition to the use of sausages in a dish, you can add boiled sausage and even smoked sausages, preferably Bavarian or hunting sausages. Thanks to this component, the dish turns out spicy and satisfying, it looks original in the photo. Probably, this dish will add to your favorite list.

Ingredients:

  • smoked sausage  - 250 g;
  • white cabbage - 0.5 kg;
  • tomato paste - 1.5 tbsp. l .;
  • salt - 0.5 tsp;
  • onion - 1 small;
  • bay leaf - 1 pc .;
  • ground black pepper - two pinches;
  • lean oil - 15 ml.

Cooking method:

  1. Heat oil in a deep saucepan. In it, fry the shredded onion until it turns golden.
  2. Chop the sausage finely. Add to the pan to the onion, fry for a couple of minutes.
  3. Chop the cabbage. Pour it with salt, remember. Add to other products. Minimize fire. Mix everything, pour a little water. Simmer for a quarter of an hour.
  4. Put the tomato paste, pepper, Lavrushka. Stir and simmer for another half hour.

Braised Cabbage with Zucchini

A great dish for the summer season - very light, even dietary. Its caloric content is minimal. Delicacy will be to your taste, both hot and cold, if you serve it with greens and sour cream. Food perfectly harmonizes with mashed potatoes, cereals. It will be a gorgeous snack on the table on the occasion of a celebration.

Ingredients:

  • carrot - 5 pcs .;
  • 2-3 bay leaves;
  • cabbage - 1 large head;
  • tomato paste - 300 ml;
  • zucchini - 7-8 medium fruits;
  • onions - 2 large;
  • garlic - 5 cloves;
  • vegetable oil - a little less than half a glass;
  • ground black pepper, salt;
  • dill, parsley - 1 bunch.

Cooking method:

  1. Remove the upper leaves from the fork, remove the stalk, chop.
  2. Squash slices, and then chop each into strips.
  3. Peel and rub the carrot. Chop the onion into smaller cubes, crush the garlic.
  4. Onions and carrots fry in vegetable oil until soft. Then add cabbage and zucchini to the pan. Make the fire medium, cover capacity. Stew a quarter of an hour.
  5. Open the pan, salt and pepper, throw the bay leaf there. Dissolve tomato paste with water, pour it into a dish. Stew for 10 minutes under the lid.
  6. Remove the dish from the stove, add chopped greens, garlic, let it brew for a bit, and then serve.

What is useful

This issue worries all adherents. healthy eating. Let's see how useful it is:

  1. The food is low-calorie.
  2. Cooking at low temperatures helps to preserve all the beneficial substances. It is rich in vitamins B2, E, A, PP, C, fiber, calcium, and potassium, sulfur, phosphorus, and sodium.
  3. Eating meals will help to improve the work of the intestines, relieve you from constipation, reduce cholesterol levels in the blood.

Video:

From this seemingly simple and inexpensive vegetable you can cook truly royal dishes. Braised cabbage is one of them. Varying spices and additional ingredients, sometimes you get real culinary masterpieces - delicious, nourishing, aromatic. You can put out cabbage modestly on water, with a little oil, or you can put meat, mushrooms, raisins, prunes, tomato paste, beans and other vegetables. In any case, it will be delicious. Try and choose the most favorite recipe.

Cabbage stew - food preparation

You can stew both fresh cabbage and sauerkraut. Fresh need to be washed under water, cleaned from the upper hard leaves, they usually have a greenish color. Then, if it is a whole head of cabbage, it should be cut into quarters and then finely chopped into strips. The stump must be removed.

If sauerkraut, it is sorted, large pieces of finely chopped. If it is very acidic, you can rinse it in water. But with the water from the cabbage leaves a large number of  vitamin C. Therefore, it is still better to take cabbage of optimal acidity so that it does not have to be soaked and washed. Balance the level of acid will help a teaspoon of sugar, added to the pan, where the dish is prepared.

Braised Cabbage - the best recipes

Recipe 1: Braised Cabbage

Very simple recipe, it can be prepared even beginner housewives. The amount of cabbage should be taken on the basis of the volume of the cauldron, where it will be stewed and the number of eaters. On average, you can take one small head or half of a large one, by weight it goes 1-1.5 kg. Even if it seems that the chopped cabbage is too much, during the quenching it will put out the juice and settle, i.e. will decrease in volume. Cabbage is better to take late varieties, i.e. autumn harvest. In addition to salt and pepper, you can add dried dill, parsley and bay leaf to taste. Some like more fresh cabbage, then it should be stewed without adding tomato paste.

Ingredients: cabbage, 2-3 medium onions, 50-70g tomato paste, cooking oil, pepper and salt.

Cooking method

Cabbage chop medium-sized straws, onions - half-rings. In a cauldron with hot oil, fry the onion, then tomato paste and add the cabbage. Fry it a little, mixing it with tomato and onion, add one and a half cups hot water. When the mass boils, reduce the heat and simmer the cabbage to softness. It takes 30-40 minutes. For ten minutes before the end of stewing, cabbage, pepper and salt.

Recipe 2: Braised Cabbage with Sausage


Meat is not always on hand, but a piece of boiled sausage or a pair of sausages in a fridge will be found. They can be combined with cabbage and quickly cooked inexpensive, but tasty and hearty dinner.

Ingredients: cabbage, 2 large onions, 1 carrot, 100g of tomato paste, boiled sausage (sausages, sausages) - 300g, pepper, salt, bay leaf, vegetable oil.

Cooking method

Fry the onion slices chopped onion in a cauldron, add grated carrots, and in about two minutes thinly chopped cabbage. Stir the ingredients and simmer until soft, adding a glass of boiling water. Vegetables are stewed on low heat with the lid closed.

Chop sausage or sausages randomly, fry to the crust and add to the cauldron with cabbage. In the oil where the sausage was fried, fry the tomato paste for a minute and add to the vegetables. Put all the spices and salt, mix and stew all together for another five to seven minutes.

The second method of stewing cabbage with sausages  more dietary and quick to prepare. You will need: all the same cabbage, 2 small carrots, sausages, 3 tablespoons olive oil  (just olive), herbs and salt.

Pour oil into a frying pan or a cast-iron cauldron, pour grated carrots and cabbage shredded with small straws. Cover and fry over high heat. It is necessary to ensure that vegetables do not stick, for this they are periodically mixed. When the cabbage is reddened, reduce the fire, pour in half a glass of boiling water, chopped sausages, salt and simmer for ten minutes. Sprinkle fresh cabbage with fresh herbs - dill, parsley, etc.

Recipe 3: Chicken Stew


The dish is prepared fairly quickly, so it is quite possible to have time to prepare for the arrival of her husband from work. Cabbage comes out very juicy and tender, and in combination with chicken meat  it turns out generally perfect. This recipe without the addition of onions, but those who do not represent cooking meat and cabbage without onions, can of course add it. In this case, it is pre-fried before adding meat. If you want to put whole pieces of chicken, before you add the cabbage, you need to bring them to half-cooked - well fry or stew.

Ingredients: cabbage 1-1,5  kg, 0.5 kg of chicken (breast, fillet, or a couple of chicken legs), a couple of spoons of tomato paste, salt, pepper, vegetable oil.

Cooking method

Meat cut into large pieces. If it is a chicken leg, then it is necessary to cut off the meat from it, separating it from the bones. For cooking, you can take the pan, cauldron or thick-walled dishes. Put the meat in it and fry for about four minutes so that it turns white from all sides.

Add chopped cabbage into thin strips, mix and fry under cover for 20 minutes. If the cabbage will burn, you can pour a little water from the kettle. Pepper, salt, add tomato paste and mix. Leave the stew for another 20 minutes to make the cabbage very soft. With such a cabbage goes well mashed potatoes  or just boiled potatoes.

Recipe 4: Braised Cabbage with Prunes


Delicious stewed cabbage with the aroma of smoke. Prune gives savory flavor to the dish. If it is dry, it should be steamed for 10 minutes, i.e. pour boiling water. To taste was more savory, and the flavor is richer, you need to buy smoked prunes. If you want the dish to be lean, the meat from the recipe can be excluded.

Ingredients: cabbage - 1-1,5 kg, 200-300g chicken breast  or fillet, one carrot, onion, 150g smoked pitted prunes (incomplete glass), pasta tomato 2-3  tablespoons, salt and pepper to taste, a couple of leaves of laurel and vegetable oil.

Cooking method

Cut the meat into cubes and fry it. Then add alternately, gradually frying, onion half rings, grated carrots, chopped cabbage into small straws. Pour in about a glass of boiling water and simmer for 15 minutes with medium heat. Open the lid and add the tomato paste and prunes. Pour another cup of boiling water over, stir, put bay leaves, salt and pepper. Cover and simmer for 15 minutes until cooked.

Recipe 5: Braised Sauerkraut


The sour taste of sauteed cabbage stew in perfect harmony with any meat, so it is considered a traditional side dish to many meat dishes. This recipe is borrowed from Latvian cuisine. Cabbage turns out very tasty. And the secret is simple - you need a lot of carrots. And she always rubs on a fine grater. You can, of course, grate large, but in the original it is fine.

Ingredients: 1 kilogram of sauerkraut, 0.6 kg of carrots, 3 onions, vegetable oil or fat (any - pork, chicken), one or two teaspoons of cumin.

Cooking method

Chop the onion finely and lightly fry, add the grated carrots and sweat a little together. Then put sauerkraut and fill with water - approximately at the level of the cabbage layer. Leave to stew until ready.

After about half an hour, add the cumin and continue to simmer until soft. Special tasty cabbage  it turns out cooked in pork fat.

Recipe 6: Braised Cabbage with Mushrooms


Cabbage with mushrooms has an amazing taste. It is cooked in the oven, but before that the vegetables are fried on a stove in a frying pan. The process of extinguishing takes from 40 minutes to one hour. The time depends on the hardness of the cabbage and the temperature in the oven. At the exit, the cabbage gets a beautiful light brown shade and just melts in the mouth.

Ingredients: 1.5 kg of fresh cabbage, 0.5 kg of carrots, 4 large onions, half a kilogram of any fresh mushrooms, tomato paste - 100 g, to taste with salt and spices.

Cooking method:

Cut cabbage into quarters and chop into thin strips. Pour into the pan a few spoons of butter, heat it and fry the cabbage. The whole cabbage is unlikely to fit. Therefore, you need to fry in batches and shift to the cauldron. Fry until it freezes and decreases in volume. It is not necessary to pour a lot of oil, so that the cabbage is only slightly wetted.

Onion cut into half rings or small cubes and fry. Add carrots and stew until soft - you can pour a little water. Transfer to the cauldron.

Mushrooms arbitrarily chop and put on an almost dry frying pan. As they empty the juice, it must be drained into the cauldron, and oil and fry should be poured into the pan with the mushrooms. They, too, to shift to the pot. The contents of the cauldron must be salted, mixed, add tomato paste (you can dilute it a little with water), a couple of glasses of boiling water and place in the oven (180-200С). Simmer with the lid open until tender.

Periodically in the pot should look and be interested in the state of cabbage. If the water boils away, you can pour it a little. 15 minutes before the end of extinguishing add a few bay leaves and salt.

Braised cabbage - tips from experienced chefs

A tablespoon of ordinary wheat flour will give the density and unique taste of braised cabbage. It must be dried in a dry frying pan to a cream color and five minutes before being ready to add to the cauldron.

Fans of sweet and sour taste can add to the cabbage five to ten minutes before the end of its stewing, a spoonful of vinegar and sugar.

If you like cabbage, but do not tolerate its specific smell when cooking, put a slice of stale bread into the pan. At the end of cooking, soften the bread, remove with a slotted spoon.

Braised cabbage is an excellent garnish for any meat or fish dish. But you can cook a very tasty stewed cabbage and as an independent dish. This cabbage is very good to cook with diets, fasting days. If it is not digested, then vitamins and other useful substances are preserved in stewed cabbage.

As an independent dish, tasty stewed cabbage, loved by vegetarians. A lot of vegetables, a pleasant balanced taste, a minimum of fat. My son has not eaten meat for several years. And sometimes you break your head what to cook for him. And then cabbage stew always comes to the rescue. After all, you can cook it in different ways, in completely different ways. And the taste of cabbage stew from this will be different.

But always braised cabbage will be delicious, fragrant and useful dish. No matter how you cook it! Whether it will be stewed cabbage with meat or chicken, whether it will be with potatoes or other vegetables, it will always be indispensable on our daily table.

I usually cook braised cabbage from the vegetables I have in the fridge. Previously, always stewed cabbage with meat or chicken. But when the son became a vegetarian, she began to cook the cabbage stew, as a separate dish, as a side dish. Due to this, I began to experiment with different vegetables. Gradually began to take shape favorite cooking options for braised cabbage.

In today's post I will try to give different recipes  cooking stewed cabbage. But the most important thing to tell about the main base of cooking. This is like a certain foundation on which you can later rely, and enter into the recipe any ingredients that are loved in your family. Or vice versa, exclude those products that you do not want to use.

Recipe 1. Stewed cabbage classic.

What we need:

  • cabbage - 1 fork
  • carrots - 2 pcs.
  • onion - 1 pc.
  • tomatoes or tomato paste - 2 pcs. (or 4 tablespoons of homemade pasta)
  • vegetable oil - 75-100 ml.
  • salt, pepper, bay leaf

Cooking

  1. I usually cook cabbage in a cauldron for pilaf. In it, she cooks faster, and in this there is a plus - useful substances are preserved. It does not stick, it is not required to pour an excess amount of liquid. If the cabbage is juicy, then it is generally cooked in its own juice. In addition, it is more convenient to mix the contents, everything is evenly distributed.
  2. So, heat the oil in the cauldron. Onion cut into thin half-rings, fry until golden brown.
  3. Cut the carrots into thin strips. I do not recommend grating carrots on a grater, when boiling it, it will all go smooth, and the dish will not look aesthetically pleasing. In addition, more useful substances are preserved in cut carrots.
  4. Add carrots to fried onions, then 2-3 minutes.
  5. Add tomato paste, I recommend this summer as a blank, or diced tomatoes. Pre-peel the tomatoes, hold them for a minute in boiling water. If using store paste, add only two spoons.
  6. Fry for 1-2 minutes, add half a glass of hot water, and if you are not vegetarians, you can add half a glass of any meat or chicken broth.
  7. Stir, add your favorite spices, spicy dried herbs.
  8. And you can immediately put in the cauldron chopped cabbage. Mix and simmer until tender.
  9. There is already someone who loves how, someone loves ready-made cabbage softer, and extinguishes it a little longer, someone on the contrary likes it to crunch. I like the condition of stewed cabbage, which is called the "golden mean". At this stage, you should salt our dish, and mix it.
  10. I will not write how much time to simmer cabbage, because Now there are a lot of cabbage varieties, and time for its preparation needs different. It is clear that spring and summer varieties are tender, young, and they are prepared much faster than autumn varieties.
  11. In the process of cooking periodically mix, better suited for this skimmer. Vegetables with its use do not break and remain intact. And of course, try - readiness, determine the salt through the sample.
  12. 5-7 minutes before readiness add pepper, bay leaf, greens, if you decide to use it.
  13. Turn off the heat, cover with a thick towel, and leave the cabbage for another 20 minutes. During this time, the cabbage will rest, will be fed and will be ready to appear before you in all its glory.


Recipe 2. Braised cabbage with meat.

The ingredients are the same as in the first recipe. Add only meat, as much as you want. Meat can be used any, better than the pulp. But if there is only meat on the bones, ribs or brisket, it will also turn out not worse.

Stew cabbage with offal, sausage, and sausages, with the addition of smoked meat.

Cooking

  1. If you have cooked flesh for cooking, cut it into pieces of 3 cm. If the bones are cut, then cut it as it will cut.
  2. Heat, again, better, in the cauldron oil. Cast the meat, the oil should be hot, so that all the meat juices do not flow out, and, as it were, “sealed”, so the meat turns out to be more juicy. Lightly brown it until golden brown and add the onion. Bulbs can be cleaned with two heads. Meat and onions are still that “sweet couple”, they set the taste and aroma of any dish.
  3. Give the onion a chance to fry a little at first, it will become soft and crispy. Then cover with water so that the meat is covered. Cook, or rather stew meat to readiness.
  4. If you had meat on a bone, then it, if ready, should be easily separated from this bone. It is necessary to get it, cut it into pieces and send it back to the cauldron. And the bones of course throw.
  5. Then add chopped carrots, followed by tomatoes, and cabbage. That is, as in the past recipe.
  6. If you want to - add a little hot water, and even better than any broth. But in a cauldron nothing should float, this is not soup. Follow the desired consistency of the dish.
  7. When ready, we don’t forget to give this dish a rest and gain strength.