• cabbage - 1 average head,
  • carrots - 1 piece,
  • bow - 1 head,
  • ketchup or tomato paste - 1,5 tablespoons,
  • vegetable oil,
  • bacon or smoked sausages,
  • wine vinegar - 1 tablespoon
  • salt - to taste.

Step-by-step recipe

Step 1

Cut cabbage, salt, mash, sprinkle with wine vinegar and put in a frying pan with a thick bottom. Heated plate should be medium. Fry the frying pan and wait until all moisture has evaporated.

Then we turn our attention to this killer, a one-calorie cabbage and a sausage recipe, followed by Guinness, and then. Patrick's Day, dedicated to your own scheduled for this evening - or if you do not currently have a planned dinner, you still have plenty of time to add this cabbage with one cabbage and sausage with rice on the menu.

How to cook stewed cabbage with meat in a frying pan

For most of the year, this vegetable with bald heads is doomed to be shoved into the bottom drawer in the grocery store, somewhere between cabbage and cauliflower. On a good day, cabbage can strive to strangle mayo and pasted a cabbage salad or pickle and rename sauerkraut.

Step 2

Then add the vegetable oil, mix everything, close the lid, lower the preheating to a minimum and leave to stew for 10-15 minutes.

Step 3

At this time finely chop the onions and grate the carrots on a large grater. Add the onions in vegetable oil on a small frying pan, then add carrots and fry for 5-7 minutes.

Cabbage fried with egg

Rarely do we enjoy cabbage, just "cabbage", except for St.. Make this recipe as easy as frying these two ingredients together with onions, adding brown rice and fried tomatoes, and then cover the frying pan. Twenty minutes later dinner is served. Let it be filled with a lot of luck, a little extra charm and as little washing up as possible.

Easy disposable food, warm, comforting and beloved family! Heat 1 tablespoon olive oil  in a large non-stick frying pan over medium heat. Add the slices of sausage and cook for a few minutes on each side, until brown color. Remove to a plate, soak with paper towels, if necessary, and set aside. With a paper towel, gently wipe the frying pan. Heat the remaining 2 tablespoons of olive oil over medium heat. Add cabbage, onion, salt and pepper and cook until the onion starts to soften and brown, about 5 minutes.


Step 4

Fried vegetables to combine with cabbage, mix, season with ketchup or tomato paste. Stew on low heat for 15 minutes continuously stirring.

Step 5

If the bacon is used in cooking, then it must be cut into small pieces and pre-fried. Serve with the finished cabbage.

Add 1 cup chicken broth, cover and reduce heat. Bring to a boil, stir again, then cover and simmer for 5 minutes. Stir in closed sausage slices, mix well, then re-cover and remove from heat. Allow to stand for 5 minutes until most of the remaining liquid is absorbed and the rice becomes tender.

Brief presentation or approval

Have you tried this recipe? Patrick's day recipes to add to your menu. Grilling was already known in Roman times. Initially, the beef was cooked from beef, and the name related to the cooking technology used. Today the term "fried" refers to that part in the back of the cattle that is located in front of Beirid, and half of them are covered with a cover of the ridge. The part is identical to Hohenbeiriju or Rostratendridu. Roast is a powerful, very juicy, fragrant part, which is decorated with marble and has a delicious fatty shell.

Step 6

If desired, you can use smoked hunting sausages instead of bacon. They need to be cut and added to the frying pan with cabbage 5 minutes before the end of cooking. Stew continuously stirring. In this case, an independent dish is obtained.

Also braised cabbage  Served to the table as a separate garnish to meat dishes.

Product name, product class

Roast can be produced in different ways.

Name of the applicant for the title

  Possessor of knowledge or related sources. Recipient, owner, proxy, title holder. The story of beef: Already during the Middle Ages, beef, in addition to bread, was one of the most important, and then the cheapest products of the urban population. On the other hand, flour and fat products prevailed in the country.

In the Middle Ages, the quality of beef individual meat varieties has not yet played an important role in setting prices. Delivery of cities with beef, especially from Vienna and Graz, Klosterneuburg, Freistadt and Gmunden, depended on the import of Hungarian cattle up to the century. For example, the lower Austrian agriculture around the city could not be fully paid for. The Bergberg of Erzberg and the salted workers in Aussee served the Upper-Styrian valleys with beef, which served as provisions.

!! I think that it is not a secret for you that cabbage fits perfectly into the diet menu and the correct diet plan. Salad from raw cabbage, cabbage stewed, casserole - these dishes can be safely included in the diet for all who follow the weight. Deciding to follow the principles of proper nutrition, I discovered many ways how to put out cabbage in a frying pan, maximally preserving its useful and taste qualities.

For example, a roast. This is due to "decoction", "porridge" and other expressions relating to the heating or fermentation of food. A piece of meat "fried" comes from the oldest German "brother" for "pure meat, soft meat." The term "Rostbraten" is due to the fact that the meat was originally cooked in a frying pan.

Rostbraten's story: Grilling is one of the oldest cooking methods already known at the time of the Romans. Finding dishes from that time, Brotherhood, as well as Roman cookbooks, prove this form of cooking technology. Also in medieval culinary books, grilling is referred to as a kind of preparation.

You can cook this dish in a saucepan and a scallop, but in a frying pan, from my point of view, this vegetable is prepared more quickly, and it turns out more delicious.

Cabbage diet

A well-known diet, recognized the worst in 2011 - the Ducane diet, nevertheless remains very popular among the fair sex because of efficiency and effectiveness. It is important not to harm your body and to approach correctly the preparation of dishes on this food system - this rule I discovered for myself in due time.

Stewed cabbage with chicken

If fried fried were pre-cooked on a grill, frying and frying in a pan became more common. The stew should be cooked for a few minutes, and it should be well seasoned, and white milk cream and capris. Also fried fried with garlic, natural, with potatoes, with rice and paradise apples, with anchovies.

Johann Georg Kryunits Economic encyclopaedia or general system of the state town and agriculture in alphabetical order. However, it is not clear from the literature, for whom exactly the name of Rostraten has its name. Esterházy. According to tradition, the origin of the fry was a coincidence: since the truffles originally intended as a set did not arrive in time in Hungary at the Esterházy Palace in time, the princes cook used ground vegetables that were grilled and refined with capers and anchovies.

In those days when vegetables are allowed, braised cabbage became a mandatory side dish to boiled meat  and even fish in my menu. An uncomplicated dietary dish is white-washed, extinguished in tomato juice. For the preparation, I stock up the ingredients:

  • head of about 700-800 grams;
  • a pair of medium carrots;
  • a pair of bulbs;
  • liter of tomato juice;
  • salt pepper.

In order to prepare the present dietary dish, I use a non-stick frying pan. I do not add oil at all - it does dish easy  and low-calorie.

Then, for Girardi, Shratt created his own food, spicy stewed beef, which she covered with all thinly sliced ​​roots and all sorts of other ingredients to hide the meat. The deceit succeeded, and the "Girardi Rostbraten" was invented. The name originates in the history of the old Viennese: unlike vanilla, garlic was a widely available condiment for the whole of Europe, which did not cost much or nothing at all. However, in more affluent households, more expensive spices were found, for example, a vanilla shawl from overseas, which was considered particularly expensive and exclusive.

How to cook:

  1. Fresh cabbage shredded with a knife or with a vegetable cutter or grind it on a combine: in fact, it does not matter, you can do as you like or as time allows.
  2. Carrots I grind with a grater, but sometimes I prefer to shred fine straw for the beauty of the ready dish.
  3. Onion cut into small cubes.
  4. In the preheated pan I pour out the tomato juice and immediately add cabbage and carrots. I bring it to a boil and reduce the fire to a minimum.
  5. Once the mixture has settled a little, add the onion, mix, salt and pepper.
  6. Quenching is accompanied by constant stirring and make sure that the vegetable mixture does not become too soft.

Correctly cooked stewed vegetable  remains a little crispy - so the maximum is kept nutrients. In the same way, I also cook sauerkraut, but before cooking it should be slightly soaked in cold water.

We will need such ingredients

Since the household could not afford a vanilla dish for cooking, they were replaced with garlic, which was already known in antiquity as food and medicine, and without the slightest taste comparability, and so it was called the vanilla of a small Man. This roast takes its name from used, cooked and served dishes. "Machines" - the best "Rundle" - some authors of the cookbook, thus, compare a pure roast with a fried machine. For example, Theodore Eckhardt explains in his "Dictionary about the kitchen and table": Pure meat = braised beef with onion and pepper in a deep saucepan; with potatoes.

Tip: to enhance the taste of the prepared dish, you can add a fresh bulgarian pepper, cut into strips. Instead of tomato juice, you can use the vegetable from the supermarket. In its composition a mix of beet, tomato, carrot and juice from sweet pepper.

Important: sauerkraut before stewing I squeeze and soak for a few minutes. If you keep it in the water for more than an hour, it becomes fresh and tasteless (from my point of view). And if the cabbage is not squeezed before soaking, it will remain sour and somewhat spoil the taste of the prepared dish.

Hunyadi Rostbraaten: the rolled roast is named after the Hungarian noble family Hunyadi. It came from Siebenbürgen. Roast is part of the English language. This is a powerful, very juicy, fragrant part, which is decorated with marble and has a delicious greasy coating.

Among typical Viennese specialties cooked on the grill are fried bulbs, Znaimer-Rostbraten, Hunyadi-Rostbraten, Jiradi Rostrbraten, Esterhazi-Rostbraten and Vanillestrobraten. In general, today we toast, as it is understood, every piece of meat that is not included on the braid, but is cooked in a skillet.

Nourishing dietetic cabbage

In those days, when time is limited and there is absolutely no time left to prepare a complex dinner, you can cook a stew with meat. I prefer to cook with chicken, but as a meat supplement, a turkey, lean beef or veal will do. The chicken is prepared quickly, and the meat is considered lean and dietary, because I give her preference.

A typical Viennese rozbraten always fries in a pan - fried or steamed. Slices of meat are slightly taped, the fatty edge is cut several times, then the meat is seasoned and fried, steamed or baked. In fried and roasted roasted fried, it is necessary to use especially well-carved, crispy meat, so that it is especially soft and soft when consumed. Fried always ready in a saucepan.

Fried: "Roast" is one of the methods of dry cooking at high temperature. The so-called Maillard reaction produces on the surface of the frying material compounds from proteins, fats and sugars, which are responsible for roasting and a typical taste. By "firing" is understood, in general, the use of grilling, roasting in the oven and open frying in a pan.

Ingredients for cooking this nourishing dish is always in my fridge. I prepare the following set of products:

  • 300 g of chicken fillet;
  • head of about 500-600 grams;
  • half a cup of water;
  • tomato - a tablespoon;
  • salt, sugar, spices to taste.

To prepare this dish in a pan, you need a little vegetable oil. I prefer olive, my mother treated sunflower - and from this the taste of the prepared dish did not get worse. So, dear housewives, use the kind of vegetable oil that you are accustomed to and which is in your kitchen: for meat cabbage you will need no more than three tablespoons.

Recipes Onion

Typical Viennese fried roasted roasted roasted roasted roasted roasted roasted roasted fried in fried roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted.

Ingredients for 4 servings: 500 g onion 60 g butter 20 g butter, cold 1, 5 for water, soup or brown infusion raw material. Salted flour, smooth to digest butter, to bake fried onions. Preparation: Cut the peeled onion into small rings, bake a light brown color in constantly hot oil, constantly stirring with foam or grate, use a spoon to squeeze the butter from the onions and cook it on the kitchen loaf. It is important to note that the onions, after they are removed from the fat, are still brown.

Step-by-Step Recipe:

  1. Cabbage shinaku by any means (I think that the taste does not depend on how cabbage is cut: cubes or straws).
  2. The fillet is thoroughly washed, drained with a paper towel and cut as cabbage (if the vegetable head is cut into cubes, then the meat is diced, straws - the meat is also cut with straws).
  3. In a heated frying pan fry the chicken pieces in butter until almost ready, add the onion, chopped with straw, and reduce the fire.
  4. I mix the water with the tomato paste and carefully grind it to a homogeneous state, add a little sugar (about 2 spoons), salt, pepper.
  5. Add tomato fill to meat with onions and mix, leave on a small fire for a couple of minutes.
  6. I add shredded cabbage to the meat with tomato, stir well and cook for about half an hour on low heat, periodically stir the mixture.

I prefer to cook such a dish under the lid. My mother does not like excess fluid - she leaves the frying pan open. I want to note that both the first and the second method can be cooked delicious and keep the maximum of valuable substances in the prepared dish. You can add a little mushrooms at the end of the cooking: I grew up in the north, where I'm used to salted mushrooms. So that the cabbage with mushrooms and meat was not too salty, I prefer not to add salt: the salt will be given mushrooms.

Brush hand with flour, press. Heat the fat in a shallow saucepan, place the grilled roasted on the flour side down, brown brown, the other on the side. Remove the pomegranate from the pan, drain excess fat, pour the remainder of the brine with water, soup or brown smell, boil well, mix the pieces of butter, add the juice.

Braised onion rye

Place the fried fried in the juice with the first baked side and leave for a few minutes for a few minutes. Organize the pieces fried meat, pour into juice and pile a crunchy, slightly salted onion. Recipe. Salt, pepper, place in a place with mustard and wipe well. Cut the onion into thin strips. Heat the oil, put fried fried with mustard side down, brown, brown, and pull them out of the pan. In the remaining fatty onions sunburn, dust with flour and roast.

Watch a video on how to cook a stewed cabbage:

Cauliflower can also be cooked unusually delicious. On how to do this, read.

Cabbage steamed with egg

Summer I always spent in the village with my grandmother, and my memories are connected not only with a cheerful rest, but also with special flavors of the kitchen and delicious dinners. Grandma in a special way knew how to cook the most simple dishes. I also fell in love with her cabbage, which the grandmother called "stewed with eggs," but I understand that she, most likely, "steamed".

Add the soup or water, season it, cover the fried sausage for about 1 hour. Recommendation: Baked noodles. Ingredients for 4 servings: 700 g ROSBRATRIDRID or BERRIG 60 g butter 20 g butter, iced garlic, 3 fingers, crushed 1, 5 ml water, soup or brown rear salt pepper, black color from mill flour, smooth for dust.

Preparation: Grate finely with 4 slices, slightly flat, season with salt and pepper on both sides, wipe with half of garlic. Heat the fat in a shallow saucepan, place the roasted roast from the flour side down, brown it on both sides in one turn. Remove the grate from the pan, pour off excess fat, remove the remainder of the brine with water, soup or brown smell, boil well, add the remaining garlic and stir in butter pieces.

It is not difficult to prepare such a dish, the main thing is to prepare:

  • a small head about 400 grams;
  • half a glass of milk;
  • chicken egg - 3-4 pieces;
  • salt, spices to taste.

First of all, I am determined with the eggs: how much to take depends on the purpose for which this dish is prepared. A ready-made dish can simply be served to the table as a garnish, or it can be used as a filling for pies or pancakes. In the first case, enough 2-3 eggs, for the filling you need more.

How to cook:

  1. Eggs I put to cook, itself at this time shredded cabbage straws.
  2. I heat the frying pan over a small fire, pour out the milk, salt a little and send shredded straws there.
  3. I mix well with a wooden spatula and carcass for 20-30 minutes. Cover does not necessarily cover: cabbage should become slightly dry.
  4. Finished eggs cut into cubes (for the filling can be grated), mixed with the finished hot cabbage  and can be covered with a lid.

To the table it is served with sour cream or low-fat cream. I prefer sour cream or yogurt and sprinkle with fresh herbs.

The same way is prepared and cauliflower: I boil and disassemble it on the inflorescence. You can only extinguish it in milk with raw eggs - it will be more delicious.

On the photo: stewed cabbage with tomato sauce

And how do you cook stewed cabbage, dear readers? My recipes have a traditional approach, perhaps you have something unusual in your culinary recipes? Tell us about them? You can share the article on social networks, so as not to lose the excellent dietary recipes!

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