Cabbage stewed in cream (leaf, savoy or white cabbage). Cabbage stewed with cream Cabbage stewed in butter with cream

Everyone has probably cooked stewed cabbage. I usually stew it with the addition of a small amount of tomato sauce; then the cabbage turns out salty, sour, spicy, and has a nice reddish-brown color.
And when stewed with cream, stewed cabbage produces a completely different taste - softer and more delicate. And the aroma is pleasant - buttery and creamy.
The richer the cream (ideally country cream), the tastier and more aromatic the cabbage will be. But milk or cream of low fat content can also be used, but it is very likely that they will curdle - this will not affect the taste, but only the appearance.
I also like to add eggs to stewed cabbage - their taste is very harmonious with cabbage, and the dish turns out to be more satisfying.

COMPOUND

50g butter, 1 kg white or Chinese cabbage, 2/3 cup cream or milk, 2/4 teaspoon salt, pepper optional

Cut the cabbage as desired (into squares or strips), but not too large.
If the cabbage is dense, i.e. autumn or winter varieties, then put it in a saucepan and pour boiling water over it. If the cabbage is very dry, then boil for 3~5 minutes. If it is quite juicy, then let it stand in water for 5~10 minutes. Drain the water thoroughly.
With spring white cabbage or Chinese cabbage, such manipulations are not required.
Melt the butter in a saucepan over high heat and add the cabbage.

Fry while stirring for 5~7 minutes.
Pour in cream or milk.

If the cabbage is young, then leave the heat high. Otherwise, reduce the heat to medium.
Simmer the cabbage uncovered, stirring occasionally, until soft.
All liquid should be completely evaporated by the end of simmering.
If the liquid has evaporated before the cabbage is cooked, then add another 1/3 cup of cream or milk or water and simmer until done.
5~10 minutes before the end of cooking, salt and pepper the cabbage to taste.
If desired, you can release 2 or 3 raw eggs into the finished cabbage. Stir and simmer until the eggs are ready.

Stewed cabbage recipes:

LEAVING

50g butter, 1 kg white or Chinese cabbage, 2/3 cup cream or milk, 2/4 teaspoon salt, pepper optional

Fry while stirring for 5~7 minutes.
Pour in cream or milk.

Cabbage stewed with cream

Stewing cabbage with cream produces a softer and more delicate taste. And the aroma is pleasant - buttery and creamy. The richer the cream (ideally country cream), the tastier and more aromatic the cabbage will be.

But milk or cream of low fat content can also be used, but it is very likely that they will curdle - this will not affect the taste, but only the appearance.

I also like to add eggs to stewed cabbage - their taste is very harmonious with cabbage, and the dish turns out to be more satisfying.

Ingredients:

50 g butter,

1 kg white cabbage,

2/3 cup cream or milk,

2/4 tsp. salt,

pepper optional

Preparation:

Cut the cabbage as desired (into squares or strips), but not too large. If the cabbage is dense, i.e. autumn or winter varieties, then put it in a saucepan and pour boiling water over it.If the cabbage is very dry, then boil for 3~5 minutes. If it is quite juicy, then let it stand in water for 5~10 minutes. Drain the water thoroughly. With spring white cabbage or Chinese cabbage, such manipulations are not required.

Melt the butter in a saucepan over high heat and add the cabbage.

Fry while stirring for 5~7 minutes. Pour in cream or milk.

If the cabbage is young, then leave the heat high. Otherwise, reduce the heat to medium.

Simmer the cabbage uncovered, stirring occasionally, until soft. All liquid should be completely evaporated by the end of simmering. If the liquid has evaporated before the cabbage is cooked, then add another 1/3 cup of cream or milk or water and simmer until done.

5~10 minutes before the end of cooking, salt and pepper the cabbage to taste. Mix.

Cabbage stewed in milk

Thanks to stewing in milk, white cabbage becomes very soft and tender. This is an excellent side dish for a meat dish. It won’t be too difficult to prepare it - everything is very simple and accessible! The recipe is adapted for cooking in a slow cooker, but if you don’t have one, you can easily repeat it in a saucepan or deep fryer.

Ingredients for 4 servings:

Cabbage - 1 pc.

Vegetable oil - 4 tbsp. l.

Table salt - 1 tsp.

Ground black pepper - 0.2 tsp.

Allspice - 0.2 tsp.

Nutmeg - 1 g

Milk - 0.5 cup.

Fresh herbs - 0.5 bunch

Butter - 50 g

Preparation:

Finely chop the white cabbage.

Add salt, ground and allspice to the cabbage. Mix.

Pour a little vegetable oil into the multicooker bowl. Turn on the “frying” or “baking” program, place shredded cabbage with spices added to it in a bowl. After starting the program, the cabbage will be fried until soft. During cooking, stir the contents of the bowl periodically with a spatula. When the cabbage softens, add milk and switch the multicooker to the “stew” program.

Continue cooking the cabbage for another 20-25 minutes. During this time, the milk will almost evaporate, and the cabbage will become unusually juicy and soft.

At the end, add herbs (can be dried), dill and parsley, as well as butter, mix everything.

Soft, juicy and incredibly tasty cabbage stewed in milk is ready. Bon appetit!

http://findfood.ru/recept/kapusta-tushenaya-v-moloke

Filling of pies "cabbage with egg"

I chop the cabbage finely, grind it with salt, add milk and simmer for 15 minutes.

Separately, fry the onion in butter. When the cabbage becomes soft, add the onion, stir, and cool slightly. Then I add boiled eggs, mashed with a fork, a little chopped dill and ground black pepper. Very tasty and aromatic!
I make the sauerkraut filling differently. I squeeze the cabbage out of the brine. In a frying pan, I simmer the onions in vegetable oil until golden brown. I put cabbage there, add a little boiling water, sugar, bay leaf, ground coriander. Cover with a lid and simmer over low heat for about 30 minutes, until the cabbage is soft. I don't put eggs in sauerkraut. Delicious pies to you!

***

My mother’s simple recipe: chop half a head of cabbage, place it in a saucepan, add about half a glass of milk and simmer until the cabbage is soft over low heat until all the liquid has boiled away. Cool slightly, add butter, chopped 2 eggs and salt well, you can add ground black pepper. I do the same, the filling turns out bright, juicy and tasty)))

***

I cut the cabbage and pour boiling water over it. Then immediately under cold water. As soon as the water drains, put it in a frying pan, simmer it in butter, and add a little milk. Salt. Then I finely chop the boiled eggs into cabbage. My grandmother did this, her cabbage pies are the most delicious.

IN I usually take vacations to read light novels, detective stories or love stories. I read it while lying on the beach or sitting on a plane - and forgot. But when you read about ancient England, it is often said that young lettuce or cabbage stewed in cream was served at the table. And it stuck in my memory. Cabbage is a winter vegetable, so it's time to try this recipe. I tried it. And why haven’t I cooked cabbage like this before? It's very tasty. I remember my grandmother boiling pieces of cabbage in milk, but somehow I didn’t remember that cabbage. And I really liked this one, stewed in cream. It’s interesting that even men, who are often indifferent to vegetables, received this cabbage with a bang. I alternated between making three varieties of cabbage. And although they taste different, I combined them into one recipe: kale that is wilder in taste, but extremely healthy (kale), tender Savoy (Savoy cabbage) and traditional white cabbage.

6-10 servings (depending on the size of the head of cabbage)

Ingredients

1 small head of white cabbage

1 head of savoy cabbage

1-2 bunches of kale
1 small onion for kale
1 cup heavy cream
A pinch of grated nutmeg
Hot red pepper flakes or a pinch of cayenne pepper
Salt
Ground black pepper
Olive oil

Preparation

For kale:

Wash the leaves and cut off the hard stems.

Cut the onion into thin strips.

Heat olive oil in a wide, shallow saucepan or deep frying pan. Add the onion and sauté over medium heat for about 7 minutes. The onions should become translucent and begin to turn golden. Add cabbage leaves, salt, cover with a lid.

After 2-3 minutes, remove the lid - the cabbage will “settle” during this time. Stir everything well and simmer for about 5 minutes.

Add ground black pepper, nutmeg, hot pepper flakes, cream, cover and simmer for about 10 minutes until the cabbage is cooked. At the end of the stew, you can cook without a lid to allow the cream to evaporate a little.

For the savoy cabbage:

Cut the head of Savoy cabbage in half, then each half into 4-6 segments. You should cut along the stalk so that the segments do not fall apart.

For white cabbage:

Cut the head of cabbage in half, then each half into 4-6 segments. You should cut along the stalk so that the segments do not fall apart.

Boil water, add salt and place cabbage in boiling water. Bring to a boil over high heat and boil the cabbage for about 4-5 minutes.

Heat olive oil in a deep frying pan or shallow pan with a wide bottom, place the cabbage segments and fry for 1 minute.

Add salt, ground black pepper, nutmeg, cayenne pepper, cream, cover with a lid and simmer the cabbage until cooked for about 10-15 minutes. At the end of the stew, you can cook without a lid to allow the cream to evaporate a little.

Serve sprinkled with grated cheese or a drizzle of balsamic glaze (or a few drops of good quality red balsamic vinegar).