How to cook stewed cabbage. Braised cabbage in a pan - a step-by-step classic recipe

Many women love to collect recipes to impress their loved ones later. original dishes. Each good hostess should know how to stew cabbage, because this gives it a new taste and helps to diversify daily menu. If you want to learn how to cook it like this, check out the recipes below and choose the best one.

How to cook stewed cabbage

To choose the right fork, guided by these tips:

In most cases, stew white cabbage. To select the appropriate fork, hold it tightly in your hands. If it is fully ripe, it will not deform.
ordinary cabbage in any of the recipes you can replace Beijing, color.
Do not take heads of cabbage with spots, dark specks, cracks. Most likely, these vegetables are affected by a fungus.
If you buy half or part of a fork, carefully inspect the cut. If it is brown, then the fruit has already begun to deteriorate.

How to stew cabbage:

Young vegetable a quarter of an hour of quenching is enough. If he winter varieties the process will take about half an hour. A characteristic slightly bitter taste will tell you that it is time to serve the dish.
Wheat flour will help make the delicacy even more original. Fry it in a skillet without oil until creamy and add to the dish almost before turning it off. Literally 15-20 grams of flour is needed per kilogram of the main ingredient.
If you don't like the smell while cooking, put a slice of stale bread. Remove carefully with a slotted spoon before serving.
If you want to give a treat sweet and sour taste, add a teaspoon of vinegar and sugar to it shortly before the end of the stew.
Serve with sour cream. She will emphasize the amazing taste.

Food preparation

Suitable for stewing fresh and sauerkraut. If you take a whole fork, then first remove the top leaves from it. Remove the stalk by cutting the head of cabbage into 4 parts, and finely chop the vegetable into strips. You can do this by hand or use a food processor. Rinse the sauerkraut before cooking, wring it out with your hands and sort it out. If there's 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 to it: meat, poultry, stew, sausages. Mushrooms, eggplant, beans or eggs will not interfere. Even a 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 not only tastes great, but is nutritious and satisfying. It is better to serve it hot. For stewing, you can add any meat: pork, beef, lamb. It is advisable to take the pulp, which will not be too greasy. You can cook it both for ordinary days and for holidays to diversify the table.

Ingredients:

carrots - 1 small;
cabbage - 750 g;
onion - 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:

To make this recipe, first heat the oil in a frying pan. In the meantime, cut the meat into small slices, season with pepper and salt. Fry until browned.
Grate the carrot, chop the onion. Fry them in a separate pan, later add chopped tomato. Stir, simmer for about five minutes.
Chop the cabbage, put it with the rest of the vegetables, add the meat there, tomato paste with sour cream, a little water. Simmer on low heat covered for a quarter of an hour.

cook in it kitchen appliance- pure pleasure! The taste of the dish will be very pleasant and tender. If you use a slow cooker for cooking, the mode should be set to low temperature. “Steaming” or “Stew” are quite suitable.

Ingredients:

cabbage - 500 g;
ketchup (mild) - 30 ml;
carrot - 1 pc.;
salt - 1 tsp;
cloves - 1 bud;
lavrushka - 1 leaf;
onion - 1 pc.;
vegetable oil - a quarter cup;
black pepper - 3 peas.

Cooking method:

Wash vegetables. Chop forks, grate carrots, chop onions.
Fill the multicooker bowl sunflower oil, put the program "Frying". After a minute, throw a carrot there, cook with the lid closed for three minutes, then add the onion. Fry the same amount more.
Put the cabbage in the bowl and Bay leaf, cook 5 minutes.
Turn off the multicooker. Add salt, ketchup, cloves and pepper to the container, mix.
Set the program "Extinguishing" and cook for about half an hour.

Braised cabbage with potatoes

This dish is perfect as a side dish for any meat: pork, lamb, beef. It is advisable to serve it warm. Such a delicacy will be to the liking of those people who, following any beliefs, do not eat meat. The proposed recipe with potatoes 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 clove;
onion - 1 medium head;
tomato paste - 120 grams;
salt, allspice, vegetable oil.

Cooking method:

Wash the head of cabbage and chop, place in a deep saucepan, fill with water. Turn on a small fire, start simmering under the lid. When the boiling process starts, add a little vegetable oil, pepper, mix.
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. Mix all ingredients.
Simmer the dish for about 15 minutes. Salt, add parsley and crushed garlic before switching off.

Braised cabbage with chicken

Kids love this food. If you are cooking for them, then add chicken fillets to make the food light and healthy. By adding other parts of the carcass, you will make the dish fatter. Before you stew it with chicken, you can bring the meat to half-cooked. Then it will become even more tender, softer and juicier. You can replace the chicken in the recipe with the meat of another bird: duck, turkey.

Ingredients:

cabbage - one and a half kilogram forks;
chicken breast- 600 g;
red bell pepper - 1 large;
tomatoes - 3 pcs.;
spices, salt, olive oil.

Cooking method:

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

Braised cabbage with sausages

If you have a couple of sausages left in your refrigerator, you can stew them with cabbage and that's enough to feed the whole family. For cooking, you can use not only the stove. The recipe with sausages in a slow cooker comes out surprisingly tasty, and making it is even easier than in a pan. Sausages or boiled sausage are suitable for the recipe.

Ingredients:

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

Cooking method:

Fry the onion in a cauldron with oil until soft, after cutting into cubes.
Add grated carrots, cook for 5 minutes.
Put chopped cabbage and half a glass of boiling water in a cauldron. Leave to simmer under the lid (fire is small).
Cut sausages into slices, fry. Add them to your dish.
In the pan where the sausages were cooked, heat the tomato paste with pepper and salt, pouring a little water. Pour the sauce over the dish, throw in the bay leaves. Simmer for about 10 minutes.

It's satisfying and at the same time healthy dish. A delicious minced meat dish 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 do not have too fatty minced meat, otherwise the food will turn out to be a little heavy for the stomach.

Ingredients:

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

Cooking method:

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

It turns out this dish is simply delicious 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. Great appetizer, festive feast it disperses almost instantly. You should definitely remember the instructions and learn how to cook this delicacy.

Ingredients:

fresh mushrooms - 750 g;
one and a half kilogram head of cabbage;
carrots - 5 pieces;
onions - 6 heads;
tomato paste - 150 ml;
pepper, salt, oil.

Cooking method:

Pour a little oil into the pan. Chop the forks and fry.
In a separate pan, pass the grated carrots with onion half rings.
Mushrooms cut for five minutes, fry in a dry saucepan. Transfer all vegetables to a heatproof saucepan. Add the mushrooms there along with the juice that they let in.
Mix everything, add salt and pepper. Dilute the tomato paste boiled water(approximately two to three glasses), pour into a container with food.
Put the dish in the oven, warming it up to 190 degrees. Simmer for 40 minutes with the lid open.

Sauerkraut stew

If you made preparations for the winter, then you can make a dish out of them. You can serve sauerkraut as a side dish with any meat, fish, poultry. This delicacy turns out to be very light and is perfect for those young ladies who follow their figure or are on a diet. When starting cooking, be sure to rinse the pickle and squeeze it out 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:

Heat the oil in a frying pan and fry the finely chopped onion. When it becomes transparent, add the grated carrot. Fry for 5-7 minutes.
Put cabbage in a pan, mix everything, add cumin and salt.
Pour water over the vegetables to cover them.
Simmer over low heat until cooked through. As a rule, it is necessary to turn it off after the liquid has evaporated.

In addition to using sausages in a dish, you can add boiled sausage and even smoked sausages, preferably Bavarian or hunting. Thanks to this component, the dish turns out to be spicy and satisfying, it looks original in the photo. Probably, this dish 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;
vegetable oil - 15 ml.

Cooking method:

Heat oil in a deep saucepan. Fry the chopped onion in it until it becomes golden.
Finely chop the sausage. Add to the skillet with the onions, fry for a couple of minutes.
Shred the cabbage. Sprinkle it with salt, remember. Add to other products. Keep the fire to a minimum. Mix everything, pour a little water. Simmer covered for a quarter of an hour.
Put tomato paste, pepper, lavrushka. Stir and simmer for another half hour.

Braised cabbage with zucchini

Great dish for the summer season - very light, even dietary. Its calorie content is minimal. You will like the delicacy both hot and cold if you serve it with herbs and sour cream. Food is in perfect harmony with mashed potatoes, cereals. She will become chic appetizer on the table on the occasion of any celebration.

Ingredients:

carrots - 5 pcs.;
bay leaf - 2-3 pieces;
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:

Remove the top leaves from the fork, remove the stalk, chop.
Cut the zucchini into slices, and then chop each into strips.
Clean and grate the carrot. Cut the onion into smaller cubes, crush the garlic.
Fry onions with carrots vegetable oil until soft. Then add cabbage and zucchini to the pan. Make the fire medium, cover the container. Simmer for a quarter of an hour.
Open the pan, salt and pepper, throw in the bay leaf. Dilute the tomato paste with water, pour into a dish. Simmer for 10 minutes covered.
Remove the dish from the stove, add chopped herbs, garlic, let it brew for a while, and then serve.

What is useful

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

The food is low in calories.
Cooking at low temperatures helps preserve everything useful material. It is rich in vitamins B2, E, A, PP, C, fiber, calcium, as well as potassium, sulfur, phosphorus and sodium.
Eating the dish will help to improve the functioning of the intestines, relieve you of constipation, and lower the level of cholesterol in the blood.

Video:

Cabbage stewed in a pan wonderful dish, which is eaten cold and hot. It can be eaten as independent garnish, or use as a filling for pies and pancakes. Delicious stew cabbage is not difficult, and the cost is one of the lowest. The technology of how to stew cabbage in a frying pan is tasty and fast, easy to master, and the recipe will take root in the piggy bank diligent housewives who love to pamper loved ones with goodies.

Classic recipe for stewed cabbage in a pan

meat, sausages, chicken cutlets, and others meat dishes always require a separate garnish. Stewed cabbage It goes well with these dishes, especially with smoked meats. She is good, both on her own and paired with boiled potatoes. It can be lightly fried or melt in your mouth. The dish is easy to spice up with paprika and tomato paste. The main thing is to master basic recipe to then fantasize at your pleasure.

You will need (based on 2-3 servings)

a large fork of cabbage - 700 g;
bulb - large head;
100 g of vegetable oil;
large carrots;
spices, salt to taste;
100 ml water or broth.

Finely chop the cabbage with a knife or on a special shredder. The main thing is that the stripes are neat and thin. Thick pieces will take longer to stew and cook unevenly, so the final result largely depends on the shredding. Salt chopped cabbage, shake hands, as is usually done for sourdough: this way it will be juicier. Cut the onion into cubes, grate the carrots. Heat up a frying pan and pour vegetable oil into it. Lower the cabbage and fry until crispy, stirring constantly so that the frying comes out evenly.

Now reduce the heat, cover the dish with a lid, simmer until tender. 10 minutes before the end, if desired, you can add a tablespoon of tomato paste, then the cabbage will acquire a characteristic tomato light sourness. recognize cooked cabbage very simple: it becomes oily in texture, shiny, brownish-golden. The total extinguishing time does not exceed 30-40 minutes.

The best combination of cabbage with herbs, and, surprisingly, fresh sour cream. The dish is served with a piece of Borodinsky black bread.

Remember! Any cabbage is not suitable for stewing: the young one is too soft, it will give a lot of juice and it will turn out “boiled”, but the elastic heads of winter varieties (for example, the “Slava” variety) are stewed perfectly and release just enough juice to make the dish juicy. You need to choose such a head of cabbage by the crunch: when squeezing in your hands, a characteristic crunch should be heard.

Meat Recipe

Cabbage with meat is one of the best dishes for the cold season. Such a dish is often called a hodgepodge, it perfectly saturates, warms, but at the same time never overloads the stomach (especially if you use not pork, but chicken fillet). With proper serving, the dish can easily become a companion dish. foamy drinks: just season it with fragrant sweet mustard, sprinkle with fresh herbs. Cabbage with meat, red variety, they like to serve in cozy Czech taverns.

For delicious cabbage, prepare: (based on 3-4 servings)

a large fork of cabbage - 1.5 kg;
pork ribs, chicken thighs or chicken legs, chicken fillet - 1 kg;
2 large onions;
150 g of vegetable oil;
two medium carrots;
salt, spices.

The first thing to do: fry the meat on strong fire until crispy. It is better to cook it in a separate pan. Let's prepare the cabbage in the same way as in the classic recipe, but at the cabbage roasting stage, add pieces of meat, salt, spices to taste to it. The dish is stewed over low heat for about an hour. Served with mustard sauce, sour cream, bread, herbs.

Culinary trick! Remember that almost any type of meat can be used for cabbage and each will be combined perfectly. True, if you like beef, it is better to take the youngest - so it will cook faster.

With potato

Potatoes, like meat, give the dish solidity, and besides, it can be served as an independent complex side dish. Cooking time increases slightly, you need to add more water or broth.

In general, the recipe for stewed cabbage with potatoes relies on the basic method. After a quick frying in a skillet, simmer it for 10 minutes, and then combine with potato cubes. It remains to add a little water, spices, and then simmer the dish until fully prepared another 20-30 minutes. Option for children's menu- boil and mash potatoes, and serve the finished mashed potatoes separately.

Interesting fact. Have you ever wondered how chefs cook cabbage in traditional canteens and why it is so tasty? It turns out that a spoonful of sugar and a tablespoon of 5% vinegar gives a pleasant aftertaste to cabbage. The dish is usually seasoned at the very end, 5-7 minutes before it is ready.

with sausages

Sausages, sausages, any smoked meats are best combined with cabbage. This is a classic of the culinary genre, and you can always sing praises - how tasty the dish is!

With all this, if desired, anyone can cook food - the main thing is to prepare smoked meats in advance, and it is better to take different types.

Suitable for cooking:

pieces of sausages, sausages;
boiled, semi-smoked sausage;
smoked chicken, pork ribs.

The more different pieces used, the more flavorful it will be. ready meal. But, if you want to feed your family quickly and satisfyingly, it is quite possible to get by with sausages alone. It will be very tasty to combine cabbage with potatoes and sausages, if the potatoes are added during the cooking process at the half-cooked stage and stewed together with the main dish.

Smoked meats are finely cut into cubes or strips, fried in a separate frying pan and added to stewed cabbage 10 minutes before readiness. The most relish is to let all the ingredients come together: smoked meats should give the cabbage a pleasant aftertaste, and absorb the juices of this vegetable themselves. Cabbage-smoked hodgepodge is served with black bread and herbs.

Can't stand the smell of cabbage while cooking? Put in a dish big piece stale bread, no matter black or white. He will absorb unpleasant odor. Before the end of cooking, it is enough to get the soaked bread with a slotted spoon.

With the addition of mushrooms

During the mushroom season, it is simply impossible not to pamper the family with cabbage stewed with wild mushrooms. True, the dish cannot be called light: mushrooms are difficult to digest by the body, so it cannot be included in the children's diet.

Combine with cabbage:

White mushrooms.
Honey mushrooms.
Oily.
Chanterelles.
Russula.

How to cook mushroom cabbage? Mushrooms are pre-cleaned and boil until tender in salted water. Fry with onions in butter. Add mushrooms to the cabbage stewed in a pan, mix thoroughly and let stew for another 15 minutes. This hodgepodge is ideally combined with dill - feel free to add big beam fresh greens. Separately, you can serve mashed potatoes, boiled potatoes and sauce based on sour cream and horseradish. V winter time years, change freshly harvested Forest mushrooms for frozen ones, or buy champignons - the cabbage will turn out to be no less fragrant.

The cooking process is the same as in the preparation of smoked hodgepodge: it is better to fry the chicken pieces in a separate frying pan. And here's why: if you mix chicken with cabbage right away, the bird will extract the juice, the cabbage will begin to boil in it, and the taste will change significantly. Mix the fillet with cabbage, add spices, bring to readiness for 15 minutes.

The total cooking time will not exceed 30 minutes, plus the dish has a great advantage - it can be eaten even cold, it “sounds” differently, but the taste remains rich.

To summarize, each housewife may have her own cooking secrets: someone adds instead of pasta fresh tomatoes, another does not think without hops-suneli spice (and such cabbage turns out to be spicy, oriental, very fragrant). You can add a large bunch of cilantro or mix with minced meat - there are many variations, and each one deserves to take pride of place in the daily diet.

Good afternoon.

Let's talk about one of the most popular vegetables in the country - cabbage. It is equally often used in both winter preparations and for conservation. In addition, each method of preparation gives the dish its own special taste. So, for example, you will never confuse with .

Stewed cabbage, which this selection is dedicated to, also has its own characteristic taste and aroma. And I know a lot of people who don't like it. I am sure that among your friends and acquaintances there will be at least a dozen such people.

And for sure, this dislike comes from the kindergarten, where stewed cabbage was called very healthy, but not at all tasty and fresh vegetable slurry. And the smell alone still evokes unpleasant memories.

Today I propose to see how to properly stew cabbage, so that you get a very tasty dish, so that even children ask for supplements.

Consider several options for all occasions, so that you always have the right recipe on hand.

Braised cabbage in a pan - a step-by-step classic recipe

Let's start with the classic recipe, taking it as a starting point, and then we will start adding and changing the set of products.

Here we will note each step so as not to repeat ourselves in the future in the description of the same actions, because in subsequent recipes the most important thing will be only the sequence of adding ingredients to the pan.

Ingredients:

1 small head of fresh cabbage
1 small carrot
1 medium onion
1 teaspoon salt
A pinch of ground black pepper
Sunflower oil for frying

Cooking:

1. Prepare the vegetables: the onion must be peeled and cut into small cubes.

2. My carrots, peel and rub on 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 sets off the taste of vegetables in the best possible way and it turns out 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 the floor to the cabbage minced meat, chopped into strips chinese 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. Bon Appetit!

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.

Bon Appetit!

How to cook vegetables with stew in a pan

Well, the most simple option is to take stew instead of meat or minced meat. Here, too, there are nuances. For example, there is a lot of excess liquid in stew and so that it has time to evaporate, it is added at the initial stage of cooking.

Ingredients:

1/3 medium cabbage
Onion - 1 pc.
Carrots - 1 pc.
Stew - 1 can (400 g)
Tomato sauce
Salt, pepper - to taste

The cooking process itself is practically no different from the classic recipe that I gave at the beginning.

1. Finely chop the onion and fry in vegetable oil over medium heat until golden brown. Then add the grated carrots and continue to fry, stirring occasionally, until it is completely softened.

2. Next comes the stew. We fry it for 5 minutes, stirring occasionally to remove excess moisture.

3. Lastly, add 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. Bon Appetit!

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, like all the main meat ingredients dismantled, let's now pay attention to the vegetables. I think the more different vegetables in a 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.

Bon Appetit!

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 the tomato paste diluted in 1 glass of boiled water into the same place, put the frying pan on 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.

Bon Appetit!

Braised cabbage in a pan with rice

Very tasty and hearty recipe, which is perfect both as a side dish and as an independent dish.

Ingredients:

medium head of cabbage
3 tomatoes
1 bulb
0.5 cup rice (dry)
Vegetable oil
Thyme - 1 tsp
Dried basil - 1 tsp
Dill
Parsley
ground pepper

Cooking:

1. Rice is thoroughly washed under running water and sent to a saucepan with salted water. The water should cover the rice by about 1 cm. Cook for 15 minutes.

The boiled rice will then need to be washed in a sieve to remove the sticky mass.

2. We take a deep frying pan, pour 1 glass of water into it and put the chopped cabbage. We put it on a slow fire, cover with a lid and simmer for 10 minutes, stirring occasionally.

3. Fry the chopped onion separately in a pan with vegetable oil until transparent.

4. Then add sliced tomatoes, dry spices (basil and thyme) to it and fry for another 5 minutes over medium heat, stirring occasionally.

5. We collect all the cooked ingredients in a saucepan where the cabbage was stewed. Salt, pepper, mix and simmer everything together for another 5 minutes over low heat under a closed lid, so that the rice is saturated with vegetable aroma.

6. At the end, add chopped greens, mix again and you're done.

Bon Appetit!

Recipe for stuffing for pies with cabbage and egg

Do you like cabbage pies? If yes, then here great option stewed cabbage stuffing with 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.

Hello dear friends! Today I have prepared for you a lot of interesting step by step recipes how to make incredibly delicious stewed cabbage.

It would seem like an ordinary vegetable, but how much can be made from it, not even to list everything. I have already introduced you to recipes and preparations for the winter. But you also want to make something from a fresh head of cabbage.

From it you can cook wonderful cabbage soup, stew and fry, make lazy cabbage rolls. And what wonderful ones turn out with such a filling, you just lick your fingers.

But today I will introduce you to the simplest, but, at the same time, very tasty stewed cabbage dishes. When serving, I like to season it with fresh herbs and sour cream. And the husband and son add mayonnaise. But here it is a matter of taste.

Such a dish can be served both on its own and with an additional side dish. For example, with fried potatoes, will be just overeating. What can I say, just cook and try.

To prepare this dish you will spend over an hour taking into account the preparation of products for stewing. It turns out delicious and does not cause trouble. And sausages, if desired, can be replaced with boiled or smoked sausage, sausages or ham.

Ingredients:

Cabbage - 1 small head (1 kg)
Sausages - 300 - 400 gr
Onion - 2 pcs (medium)
Carrots - 1 pc.
Tomato paste - 3 tablespoons
Bay leaf - 2 pcs
Salt and ground pepper - to taste
Vegetable oil

Cooking:

1. Peel the onion and cut into half rings. Shred the cabbage finely. Peel and grate the carrots on a coarse grater or cut into strips.

2. In a saucepan, preferably with thick walls, pour vegetable oil, put on fire and heat. Put chopped vegetables there, add some water and mix. Leave to simmer on low heat for 15 minutes.

You can also use a high sided pan for this.

3. While the vegetables begin to stew, cut the sausages into slices 0.5-0.7 mm thick. Choose any variety you like. I like creamy or smoked.

4. Add tomato paste, salt and pepper to vegetables. Put the sausages in there. Mix everything evenly.

If desired, sausages can be fried separately in a pan, and then added to vegetables.

5. Add bay leaf there and simmer everything together for another 10 minutes at closed lid. After that, you can serve.

Delicious cabbage with pork meat in a saucepan

In addition to sausages, this dish can also be made with meat, and it doesn’t matter with what. I usually take pork or chicken. And someone prefers beef or veal. In general, choose the meat yourself, in my recipe it is pork. Our dish turns out to be very fragrant and appetizing, partly due to the spices that are put there.

Ingredients:

Cabbage - 1 head (about 1.5 kg)
Pork - 0.5 kg
Onion - 2 pcs
Carrots - 1 pc (large)
Tomato paste - 50 gr
Sugar - 25 gr (1 heaping tablespoon)
Salt, ground pepper - to taste
Bay leaf - 3 pcs
Vegetable refined oil
Water - 150 ml
Any spices - to taste

Cooking:

1. First, let's prepare the products. Cut the meat into pieces. Cut the onion into quarter rings. Grate carrots on a coarse grater.

2. Put a heavy-bottomed pan on the fire, pour in the oil and heat. Put the chopped meat into a heated pan and lightly fry.

Then add the onion there and continue to fry until it becomes soft and translucent. Then add the carrots, stir and fry until the carrots are soft too.

3. Put bay leaves, salt and pour 100 ml hot water. Mix everything. Close the lid and simmer for 15 minutes over medium heat.

4. While the meat is cooking, let's take care of the cabbage. Cut the head of cabbage, for convenience, in half and chop in any convenient way.

5. Add tomato paste to the prepared meat with vegetables and mix. Then add shredded cabbage. Stir everything evenly, close the lid and simmer for 10 minutes.

6. After the elapsed time, add your favorite spices, ground pepper, sugar to the pan and taste. Add more salt if needed. Mix everything with a spoon.

7. Close the pan again with a lid and simmer vegetables with meat for another 15-25 minutes. The time depends on how soft you want your cabbage to be. When it's cooked, serve it on the table. It turns out very tasty.

A step-by-step recipe for fresh stewed cabbage without meat, like in the canteen

This is such a delicious recipe. This dish is very suitable for those who do not eat meat. Or for those who are on a diet. It is very reminiscent of the taste of the Soviet canteen, when everything was cooked according to strict GOST.

Ingredients:

Cabbage - 1 kg
Carrots - 1 pc.
Onion - 1 pc.
Tomato paste - 3 tablespoons
Butter - 50 gr
Flour - 1 tablespoon
Water - 250 ml
Salt, pepper - to taste
Sugar - 1 teaspoon
Bay leaf
Allspice

Cooking:

1. Chop the cabbage into strips. Salt and remember well with your hands so that she highlights the juice. Then pour vegetable oil into a deep frying pan and put it there.

2. Put the tomato paste there. Stir evenly and bring to a boil. It is not necessary to close the lid.

You can buy pasta at the store or make it at home. for this it will be enough to take tomatoes (200 gr), peel and bring to a pasty state with a blender.

3. While the vegetables are stewing in the pan, cut the carrots into strips or grate on a coarse grater. Onion cut into cubes. Heat another frying pan well, pour oil into it and put the onion. Lightly fry and then add the carrots and continue frying until golden brown.

4. By this time, the cabbage will be half cooked. Add the roast there, stir and continue to simmer.

5. Now let's deal with the sauce. Put the butter in a saucepan and put it on the fire to melt it. Then add flour there and mix. Gradually, literally one spoon at a time, add water there until it forms homogeneous mass without lumps. Then add a little salt and bring to a boil.

6. When the cabbage is almost ready, add the sauce to it. Stir well. Add bay leaf allspice, sugar and salt if required. Simmer for another 5 minutes and turn off. Our delicious dish is ready.

If the vegetables seem too thick to you, add a little boiled water to the pan, along with spices, and simmer further.

Video on how to cook cabbage with chicken in a slow cooker

I couldn't get over the recipe for making such a simple and delicious dish in a multicooker. It will turn out very hearty dinner for the whole family with minimal effort.

Ingredients:

White cabbage - 650-700 gr
Chicken fillet - 400 gr
Carrots - 1-2 pieces
Onion - 2 pcs
Vegetable oil - 2 tablespoons
Bay leaf - 2 pcs
Salt and spices - to taste
Ground black pepper - to taste

This dish can also be varied with other vegetables. For example, add zucchini, eggplant or Bell pepper. You can even add hot peppers for lovers of spicy cuisine. But in any case, stewed cabbage with chicken and vegetables will be incredibly tasty.

Braised sauerkraut with German sausages

What makes this recipe different is that we use sauerkraut here. This is one of simple ways our dish in German. You can use any other meat or smoked meats instead of sausages. Such a dish is suitable even as an appetizer for the festive table.

Ingredients:

Sauerkraut - 1 kg
Onion - 2 pcs
Sausages - 200 gr
Garlic - 2-3 cloves
Butter - 30 gr
Tomato paste - 2 tablespoons
Salt, pepper - to taste
Bay leaf - 2 pcs
Vegetable oil

Cooking:

1. Put the cabbage in a large saucepan and cover with water to completely cover it. Put on fire, bring to a boil and cook for 20 minutes.

If it is too salty or sour, then you can rinse it first.

2. In the meantime, let's take care of the rest of the products. Onion cut into half rings. Cut the sausages randomly. Chop the garlic.

3. Pour a little vegetable oil into the pan and put on fire. When it warms up a little, put a piece of butter in it. Once the butter has melted, add the onion and fry until translucent.

4. Then add tomato paste to the onion and mix. Next, add sausages and cabbage, pour half a glass of water, add chopped garlic and bay leaf. Salt and pepper to your taste. Reduce heat, cover and simmer for 10 minutes.

5. Then mix it and continue to simmer under the lid for another 20-30 minutes, until fully cooked. After you make sure she's fully cooked, call your family and treat them to a delicious dinner.

Cabbage stew with mushrooms and potatoes - very tasty and satisfying

And this recipe is my favorite, it uses all my favorite ingredients together. Very hearty meal. Be sure to try it.

Ingredients:

Cabbage - 700 gr
Carrots - 1 pc.
Onion - 1 pc.
Champignons - 200 gr
Hunting sausages - 150 gr
Potatoes - 3 pcs
Salt, pepper - to taste
Tomato paste - 2-3 tablespoons
Vegetable oil

Cooking:

1. Let's prepare the products first. Shred the cabbage however you like. Peel the onion and potatoes and cut into cubes. Clean the mushrooms and cut into slices. Chop the garlic.

2. Heat the pan, pour in the oil and put the cabbage there. Fry, stirring occasionally, until it becomes soft. Then put the grated carrots to it and continue to simmer under the lid.

Fry the onion in a separate pan until transparent and add chopped sausages to them. Stir and fry a little more.

3. At the same time, put another pan on the fire and heat it up. Pour in the vegetable oil and put the mushrooms. Fry them until they are ready, remembering to stir.

4. When the carrots have already become soft, add tomato paste, salt and pepper to the vegetables. Stir evenly, cover with a lid and simmer until tender.

5. Put the chopped potatoes to stewed vegetables top, add some water and continue to simmer covered.

6. When the potatoes are half cooked, put all the other ingredients in the pan - mushrooms, onions and sausages. Close the lid and simmer until the potatoes are fully cooked.

In time, everything takes no more than an hour and you will get a very tasty and satisfying dish. It remains only to remove from the fire, put in a plate and try.

How to stew cauliflower quickly and tasty in a pan

Another great video recipe for cooking stewed cabbage. But, in this case, it is colored. It turns out very satisfying and appetizing dish even though it is low in calories.

Ingredients:

Cauliflower - 700 gr
Tomatoes - 8 pcs
Onion - 3 pcs
Garlic - 2-3 pieces
Vegetable oil - 3-4 tablespoons
Any greens - a bunch
Salt, pepper - to taste

Preparing this dish is simple and fast. To feed a hungry family, and you have little time, this option will definitely suit you. I highly recommend you try it.

Recipe for delicious cabbage with minced meat and rice in a cauldron

This is one of the variations lazy cabbage rolls". And I don't know a single person who doesn't love them. But there is one secret here - our dish is packed in a special way and stewed in a very delicious sauce. Try it, don't be shy. This is delicious.

You can take any meat and pass it through a meat grinder. Or buy ready-made stuffing. I usually take mixed - beef plus pork in equal proportions.

Ingredients:

Cabbage - 1 kg
Minced meat - 500 gr
Rice - 0.5 cup
Onion - 1 pc.
Carrots - 1 pc.
Flour - 0.5 tablespoon
Tomato paste - 1 tablespoon
Sour cream - 1 tablespoon
Water - 2 glasses
Salt and pepper - to taste
Vegetable oil for stewing

Cooking:

1. Soak rice in water for 20 minutes and then rinse thoroughly 5-6 times. Peel the carrots and grate on a coarse grater. Peel the onion and cut into cubes. And chop the white cabbage into strips and salt. Stir, kneading it slightly with your hands so that it gives some juice. Leave for 15 minutes to brew.

2. Take a cauldron or just a pan with a thick bottom and pour vegetable oil into it, then put half of the cabbage and pour in the juice from it. sprinkle ground pepper taste.

3. Put the next layer chopped meat, evenly distributing around the perimeter of the pan. Sprinkle it with salt and pepper.

3. The next layer consists of onions. Put a layer of soaked and washed rice on top of it. Salt. Then put a layer of grated carrots. Put the rest of the cabbage in the last layer.

4. Now let's prepare the sauce. Pour vegetable oil into a heated frying pan and pour in the flour. Fry it a little and add sour cream, mayonnaise, tomato paste and pour in water. Stir evenly, season with salt and bring to a boil.

5. Pour in ready sauce in a food bowl. It should take up half the volume. Place the saucepan over low heat, cover and simmer until fully cooked, about 40-45 minutes. Then let stand under the lid for another 15 minutes and you can serve a stunningly delicious dish to the table.

Braised cauliflower with milk and cheese

And finally, I offer you another interesting and easy-to-cook recipe. It will take you no more than half an hour to prepare this dish, taking into account the preparation of products, and you will get an amazing fragrant dish. I like to serve it for breakfast. It is light and tasty.

Ingredients:

Cauliflower - 400 gr
Cheese - 100 gr
Carrot - 1 piece
Milk - 5-6 tablespoons
Vegetable oil - to taste
Salt - to taste
Ground black pepper - to taste

Cooking:

1. Let's prepare the products. Divide the cauliflower into florets. Grate carrots on a coarse grater. Cheese grate on a fine grater.

2. Heat up a frying pan and add some vegetable oil. Put cabbage with carrots and fry a little. Then pour in the milk, salt and pepper. Cover and simmer for 10 minutes over medium heat.

3. Then sprinkle grated cheese on top and simmer for another 5 minutes under the lid. If the milk has boiled away, then it can be added.

4. It turns out just amazing and unusual dish. Surprise your loved ones with this delight. By the way, if cheese is mixed with raw egg and pour into the pan, it will turn out as if it were a casserole. It also turns out very tasty.

I hope, dear friends, today I was able to surprise you with new and interesting recipes. Surely you will find something new for yourself. I will only be happy about it.

Cook with pleasure and good mood. Bon Appetit! Till.

Braised cabbage is one of the most popular dishes Russian cuisine. Stew fresh or sauerkraut with mushrooms, sausages, carrots, potatoes, rice, beans or raisins. Season it with garlic, sour cream or tomato paste. Always different and very tasty stewed cabbage never gets bored and is very useful for our body. She normalizes the work digestive system, removes toxins and lowers cholesterol levels. How to stew cabbage in order to preserve all the vitamins and nutrients?

Braised white cabbage

For stewing, make sure that the head of cabbage is dense, does not deform when pressed. And it should also be beautiful, without spots, with fresh green leaves.

Now chop the onion, chop the carrots on a grater or chop them finely. Heat a small amount of vegetable oil in a frying pan, put onions first, then carrots and sauté the vegetables for 5 minutes until they turn golden. Chop the cabbage into strips or cubes, add to the vegetables and lightly fry for 5 minutes, then add a little water to stew the vegetables. Instead of water, you can add tomatoes or slightly sweetened tomato paste. Stew young cabbage for up to 15 minutes, and winter cabbage for up to 40 minutes, until it becomes soft. Serve it with herbs, sour cream or mayonnaise, cold or hot.

How to stew red cabbage

Red cabbage is useful no less than white cabbage, it is chosen according to the same principle. In addition, a good cabbage should have bright purple leaves. You can stew such cabbage without adding other vegetables - it will be delicious. Just cut the cabbage into strips, sprinkle with salt, black pepper and nutmeg. Pour 3% vinegar (a couple of tablespoons per head) and simmer in a glass or ceramic dish with a little oil.

After an hour, when the cabbage becomes soft, season it with ketchup or tomato paste, serve as a side dish.

For piquancy and softness of taste, you can add a little sugar, and regular vinegar replace with apple or rice. And one more secret - many housewives put salt not immediately, but 10 minutes before the cabbage is ready. If you want to make the dish tastier, add browned in butter at the end of the stew. wheat flour at the rate of 1 tbsp. l. flour per 1 kg of cabbage.

Braised sauerkraut

If you are not doing homemade preparations, then choose the right sauerkraut for stewing. It should be crispy, white-golden in color with a pinkish tint. Slimy and slightly viscous brine is also normal. There are no spots on good cabbage, it has sour-salty fresh taste, it is better if it is taken directly from the barrel. And one more important point- the larger the cabbage is cut, the more vitamins are preserved in it.

Braised sauerkraut is brighter and piquant taste, but before cooking it is washed in a colander with running water to remove excess acid.

Before stewing, sauté half-ringed onion in oil, then mix it with cabbage and add a little water, season with salt and black pepper.

After 45 minutes, add tomato paste to the cabbage, a little sugar and spices, such as cumin or cumin. Simmer for another 5 minutes and remove from heat.

Braised cauliflower

Cauliflower has a lot of protein, so it must be included in the diet of vegetarians and athletes. In addition, this product activates mental activity and is indicated for nervous overload. When choosing cauliflower, make sure that its inflorescences are white and dense, without suspicious spots, and the leaves are fresh and green.

Divide the head of cabbage into inflorescences, rinse them thoroughly and cut into thin slices. Fry the cabbage in vegetable oil for a few minutes, salt, add tomato paste and water, then simmer for 15-20 minutes.

Season the cabbage with fresh herbs - parsley, basil or dill.

Braised Brussels sprouts

Brussels sprouts are extraordinarily rich in vitamin C, so they help maintain high immunity and performance. When buying cabbage, choose bright green dense cabbages, strong and small, as large ones can be a little bitter.

Brussels sprouts are good for stewing because they have a very pleasant taste and subtle aroma. True, there is little secret- it must first be boiled for 5 minutes, adding a lemon slice to the water.

After that, the heads of cabbage are cut in half or into quarters and fried in oil with onions or leeks. Then the cabbage is seasoned with salt and pepper and stewed until soft. You can add a little sour cream mixed with water. Sprinkle the cooked cabbage with grated cheese.

Braised broccoli

Broccoli is valuable because it contains vitamin U, which protects against stomach ulcers. In addition, this type of cabbage is useful in the fight against tumors, and broccoli also has a beneficial effect on the heart and blood vessels. When choosing cabbage, make sure that the head of cabbage is a bright green hue, with dense and fresh leaves without damage.

Rinse the broccoli, disassemble it into florets, remove the coarse parts and put in a pan with well-heated oil. If the oil is not hot enough, the cabbage will turn soft and brown. Stew broccoli for 20 minutes, seasoning it with salt and any spices.

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When cutting cabbage before stewing, do not use the leaves adjacent to the stalk, as nitrates and radionuclides accumulate in them. If you are going to fry the cabbage before stewing, make sure that it is dry, otherwise the oil will splatter a lot during the frying process.

During stewing, make sure that the cabbage does not burn, add water if necessary, even if it is not written in the recipe for stewed cabbage. For frying, you can mix high-quality butter with vegetable oil - so the taste of the dish will be softer and more tender.

For piquancy before frying, you can throw a red pod into the oil. hot pepper and lightly fry, then remove it and simmer the cabbage in fragrant oil. Or you can not clean it, just chop the pepper beforehand - it all depends on whether you like spicy dishes. You can use garlic instead of pepper.

Cabbage is stewed not only in a frying pan, but also in a double boiler and in an oven at a temperature of 160-170 ° C, the stewing time is up to 40 minutes. In the multicooker, first use the "Frying" mode for sautéing vegetables, and then the "Stewing" mode, the time depends on the "age" of the cabbage. Do not overdo it with stewing, otherwise the dish will lose vitamins, become too soft and tasteless.

Ready cabbage can be sprinkled with grated cheese and put in the oven until the cheese is melted and browned.

Now you will be surprised how simple and easy it is to put out cabbage and feed big family tasty, satisfying, appetizing and cheap dish.

Ingredients: white cabbage - 1 kg, onions - 2 pcs., tomato paste - 2 tbsp. l., vinegar - 1 tbsp. l., sugar - 1 tbsp. l., flour - 1 tbsp. l., vegetable oil - 3 tbsp. l., bay leaf - 1 pc., salt and pepper - to taste.

Cooking method:

Wash cabbage and onion.
Finely chop the cabbage.
Put the cabbage in a bowl, pour a glass of water and put on a slow fire.
Pour into the cabbage 1 tbsp. l. vegetable oil.
After 20 minutes, chop the onion into small cubes.
Fry the onion in 1 tbsp. l. vegetable oil.
At the end of frying, add tomato paste, sugar and one bay leaf to the onion.
Mix onion roast with cabbage.
Salt, pepper, add vinegar.
After 10 minutes, fry the flour in 1 tbsp. l. oils.
Add flour to cabbage and stir.
The total time for stewing cabbage is 40 minutes.
Remove bay leaf before serving.

Serve with cabbage mashed potatoes, rice, buckwheat or pasta, complement the dish with a cutlet or goulash. Is it really tasty?

Braised Brussels sprouts with ginger sauce

Cabbage goes well with hot spices- this is how it is prepared in eastern countries.

Fry a glass of finely chopped onion in 1 st. l. sesame oil until the onion is soft, about 3 minutes. Now add 2 tsp to it. chopped on a grater fresh ginger and 1 clove of finely chopped garlic. Fry for 30 more seconds.

Boil in boiling water for 5 minutes 450 g Brussels sprouts, cut it in half and put in a pan with onions and ginger. Pour vegetables over ⅓ cup chicken broth and simmer for another 5 minutes.

Put the cooked cabbage on flat dish, water soy sauce and sprinkle with any fresh herbs. A healthy and aromatic side dish for meat and fish is ready!

Braised Cauliflower with Tomatoes and Bell Peppers

This dish will surprise you with its pleasant taste and ease of preparation. Even a novice cook can handle it!

Cut 3 onions into half rings and fry them in vegetable oil with 2 cloves of minced garlic. Next, add to the onion 5 chopped or diced bell peppers, grated carrots, and then fry the vegetables for 5 minutes.

Pour boiling water over 5 tomatoes, remove the skin from them, cut into cubes and lay out to the vegetables. Salt and pepper the dish, add chopped basil and oregano, a bunch of finely chopped parsley and 300 g of cauliflower sorted into inflorescences. Simmer for another 10 minutes and serve with boiled potatoes.

Broccoli in orange sauce

You have no idea how amazing the combination of broccoli and citrus fruits is, so orange sauce would be the perfect accompaniment to this dish.

First prepare the sauce. Remove the zest from 1 orange and cut it into small thin strips. Squeeze out the juice from the orange. Heat 1 tbsp in a frying pan or saucepan. l. olive oil, throw it in orange peel and a third of a glass walnuts. Fry the ingredients for 2 minutes.

Serve kale with fried bacon and chili peppers.

Try all types of stewed cabbage, experiment with different products and spices. You will soon realize that cabbage is the most suitable dish for culinary experiments, especially if you are a beginner cook!