Need a recipe for stewed cabbage. Stewed cabbage with meat. The most delicious recipe for cabbage stewed with meat

Stewed cabbage is great for a second course and as a filling for pies and other baked goods. How to cook delicious stewed cabbage? You just need to know how to combine cabbage with other ingredients correctly, and you can create a simply delicious dish.

Lean stewed cabbage

Ingredients:

Cabbage - 1 piece (medium).
Carrots (medium size) – 2 pieces.
Tomato paste – 100 g.
Vegetable oil – 30 ml.
Fresh parsley (you can replace it with dried or a mixture of spices) – 1 bunch.
Salt.
Pepper.

Preparation:

Wash the cabbage, cut off the tip of the stalk, remove the spoiled leaves. Finely chop the cabbage. Salt it and knead it with your hands, it will be much softer.
Coarsely grate the carrots. Fry it in vegetable oil until semi-soft.
Add cabbage, stir and simmer on low heat until done. Add a little boiled water as needed.
When the cabbage becomes almost soft, add salt and tomato paste, stir and continue to simmer until the cabbage is completely softened.
Sprinkle the finished cabbage with finely chopped parsley.

Stewed cabbage with mushrooms

Ingredients:

White cabbage – 1 head (large).
Carrots (medium size) – 3 pieces.
Onions (medium size) – 3 pieces.
Vegetable oil – 30 ml.
Fresh champignons – 500 g.
Tomato sauce – 50 g.
Bay leaf – 1 piece.
Black peppercorns.
Salt.

Preparation:

Wash the cabbage, remove the spoiled leaves, chop finely.
Fry the cabbage in vegetable oil until it begins to soften. If the pan is small, fry the cabbage in batches.
Separately, fry the carrots until they become soft.
Cut the onion into cubes and fry until translucent.
Cut the mushrooms into slices and fry until darkened so that all excess liquid evaporates.
Place all the fried ingredients in a saucepan, add salt, pepper and tomato sauce.
Carcasses in the oven at 180 degrees for 1 hour.
Add the bay leaf and simmer for another 15 minutes, or a little longer (until the cabbage has softened sufficiently).

Stewed cabbage with meat

Ingredients:

Cabbage – 500 g.
Pork – 500 g.
Sour cream (choose any fat content to suit your taste) – 150 g.
Fresh tomato (in winter you can replace it with a thick pickled one) – 1 piece.
Onions – 1 piece.
Carrots (medium size) – 1 piece.
Sweet bell pepper – 1 piece.
Vegetable oil – 50 ml.
Bay leaf – 2 pieces.
Seasonings.
Salt.
Pepper.

Preparation:

Wash and prepare the cabbage as in previous recipes, shred it. Add a little salt and knead.
Pour 150 ml of water over the cabbage and simmer for 15 minutes over low heat.
Grate the carrots on a coarse grater.
Cut the sweet pepper into strips.
Cut the onion into thin half rings.
Scald the tomatoes, peel them and cut them into cubes.
Cut the meat into small pieces.
Fry the meat in vegetable oil for 5 minutes on high heat.
Add a little ground pepper and salt, onions. Fry for another 5 minutes at medium heat, stirring.
Add tomato, bell pepper and carrots. Mix everything and simmer covered for 10 minutes. Make the heating moderate.
Add cabbage to the vegetables, first carefully draining all the liquid from it. Add bay leaf, spices, salt and black pepper there. Mix everything and simmer for another 7-8 minutes.
Add sour cream, stir, continue simmering for 5 minutes. The dish is ready.

Stewed cabbage with sausages

Essentially, this is a simplified version of the recipe with meat. Choose high-quality sausages, and the dish will be in no way inferior to the previous version.

Ingredients:

Cabbage – 0.5 heads.
Sausages – 6 pieces.
Carrots – 1 piece.
Vegetable oil – 50 ml.
Onions – 1 piece.
Sweet pepper – 1 piece.
Tomato paste – 2 tbsp.
Paprika – 1 tsp.
Bay leaf – 1 piece.
Black pepper.
Salt.

Preparation:

Peel, rinse and chop the cabbage.
Cut the onion into cubes.
Coarsely grate the carrots.
Cut the sweet pepper into cubes.
Cut the sausages into slices and fry in vegetable oil until browned.
Fry the onion in vegetable oil until translucent.
Add carrots and bell peppers. Fry until they soften a little.
Add cabbage, pour in 100 ml of water and mix everything. Simmer covered for 20 minutes at moderate heat. Stir occasionally.
Add tomato paste and sausages. Stir and simmer for another 10 minutes.
Add spices and carrots. Simmer for 5 minutes.

If you don’t have fresh cabbage on hand, you can also stew sauerkraut. To do this, first soak in cold water and rinse it to remove excess acid. If the product is still too sour, add a little sugar during cooking.
You shouldn’t chop the cabbage too finely, otherwise it may turn into “porridge” during the cooking process.
During stewing, all vegetable juice may evaporate ahead of time. Then add a little boiled water.
To prepare stewed cabbage, it is best to use a thick-bottomed pan or a duck pot. A deep frying pan with thick walls will also work.

Stewed cabbage is good with any additions: meat, mushrooms, vegetables... So don’t forget to try different cooking options and be sure to share your findings.

There are quite a few excellent dishes in the culinary world that remain undeservedly underrated, and a prime example of this is stewed cabbage. And if you still don’t particularly like this traditional Russian treat, then it’s time to learn all the intricacies of how to simmer fresh cabbage in a frying pan correctly and for how long. And only when you learn how to perfectly cook classic bigus, with potatoes or sausage, this dish will become a frequent guest not only on the everyday table, but also on the holiday table.

How to stew young cabbage in a frying pan

It would seem that what could be easier than stewing cabbage in a frying pan? Our grandmothers and mothers repeatedly performed this culinary “trick” with their own hands before our eyes, preparing the filling for pies or aromatic hodgepodge with meat and potatoes.

And how delicious it was, words just can’t describe it! However, repeating the family recipe without tips, photos and videos turned out to be not so easy: the cabbage turned out either raw, or, on the contrary, it became like porridge or a rag.

At what point was the mistake made? Let's look at all the nuances of stewing cabbage step by step.

Both young white cabbage and winter varieties are suitable for stewing cabbage. However, the stewing time in one and the other case will differ significantly: stewing young cabbage will take only 10-15 minutes, excluding frying, while coarser winter cabbage should be stewed from half an hour to 45 minutes after frying for 10-15 minutes.
Well, since we are talking about frying, it is worth noting that the cabbage should be sent to the frying pan when the oil is very hot, so that the vegetable does not have time to release its juice, but begins to brown - a sort of deep-frying effect. And as soon as the cabbage “straws” acquire a brownish “tan,” we can proceed directly to stewing, adding water, diluted tomato paste or broth, and reducing the cooking temperature to the minimum level.
The cabbage should be salted and anointed with spices at the final stage of cooking, literally a couple of minutes before turning off. Also during the same period, you can add a piece of melted butter to the cabbage for flavor.
During cooking, it is best to stir the cabbage with a wooden spatula so as not to damage the pieces and turn them into a mushy mess.
For stewing, you should choose a thick-bottomed and thick-walled, preferably cast iron frying pan, in which the heat is distributed evenly and the heat is retained for a long time.

Cabbage for pies: how to stew in a frying pan

Ingredients

Young white cabbage— 1 medium fork + -
— 2 large heads + -
- 5 pieces. + -
- 1 glass + -
— 1/2 tbsp. or to taste + -
- 1/4 tsp. + -
— 80-100 ml + -

How to stew cabbage with sausage in a frying pan

Pies are the most favorite delicacy for many of us. The main secret of successful baking lies not only in the airy dough, but also in the delicate, aromatic filling - stewed cabbage with onions and eggs. And that’s exactly what our step-by-step recipe is about today.

First of all, we send the hard-boiled eggs to boil for 15 minutes. Meanwhile, chop the cabbage into thin strips and chop the onion into small cubes.
Fry the onion in hot oil until golden brown and place it on a plate.
Add more oil to the vacated frying pan, and as soon as it starts to smoke, put the cabbage in the container and fry it for 10 minutes until brown.
Then pour water into the frying pan, reduce the heat and simmer the cabbage under a closed lid on burner setting 1-2 for 15 minutes. And 5 minutes before the end of cooking, put fried onions and boiled eggs grated on a coarse grater or cut into small cubes into the cabbage. Mix everything and bring to readiness.

You can stew cabbage in a frying pan in many different ways. This is an excellent side dish that can be served with any meat product, or without meat at all, for example, with sausage. We went even further and decided to prepare the simplest, but no less tasty version of the classic cabbage solyanka with sausage.

Ingredients

Winter white cabbage – 0.3 kg
Carrot – 1 root vegetable
Onion – 1 onion
Smoked sausage – 0.2 kg
Tomato paste – 1-2 tsp.
Table salt - to taste
Seasoning “mixed peppers” - 1/3 tsp.
Unscented sunflower oil – 50 ml.

How to stew cabbage in a frying pan

Cut the sausage into large cubes and fry in oil for a couple of minutes.
Next, add the onion, quartered into rings, into the frying pan and continue frying until the vegetable is golden.
Next, put the grated carrots into a container and, after mixing everything, sauté the vegetables for about 5 minutes.
At this time, using a shredder, chop the cabbage into strips and then put it in a frying pan with the vegetables and sausage. Mix all the ingredients and lightly fry the cabbage for 5-10 minutes, and then add some salt, pepper and pour in 1 tbsp. boiling water Cover the pan with a lid and reduce the heat, simmer the cabbage and sausage for 30-40 minutes.
When the cabbage becomes semi-soft, add tomato paste to the dish, mix everything well and cook until the cabbage is tender.

Cabbage and zucchini recipe: simmer in a frying pan

Today we will prepare the simplest and most dietary dish from autumn products that are available to the lucky owners of cottages and gardens - stewed cabbage with zucchini in a frying pan. The preparation is quick, the ingredients are affordable, the dish is light – the ideal solution for a healthy lunch.

Ingredients

New harvest cabbage – 1 medium head
Zucchini (zucchini) – 200-300 g
Carrots – 100 g
Onions – 150 g
Khmeli-suneli seasoning - ½ tsp.
Garlic cloves – 4 pcs.
Fresh tomato – 1-2 pcs.
Salt - to taste.

How to stew cabbage and zucchini in a frying pan

First, let's prepare all the components. We clean the zucchini from the skin and seeds, and then cut it into small cubes. Chop the onion into half rings, chop the carrots on a coarse grater, and chop the cabbage into strips on a shredder. Cut the tomato in half and grate it to separate the pulp from the skin.
Fry onions and carrots in hot oil, then add zucchini and cook until browned.
After 5 minutes, pour the cabbage into the frying pan and fry it with the rest of the vegetables for 5-7 minutes, and then add the tomato, finely chopped garlic and coat the vegetables with salt and seasoning.
If the tomato is juicy, then you can simmer the cabbage in vegetable juice, but if there is not enough liquid, then you can add a quarter glass of water and, under the lid, bring the dish to readiness for 10 minutes.

Vegetable stew should be served with fresh finely chopped dill, cilantro or parsley.

Stewed cabbage with potatoes in a frying pan

Using the same technology, we can also stew cabbage and potatoes in a frying pan, replacing only fresh tomatoes with tomato paste and slightly increasing the cooking time: after all, potatoes need to be stewed longer than zucchini.

How to stew cabbage with potatoes

So, in a frying pan in hot oil, first fry the chopped onion (1 head), and after 3-5 minutes add the grated carrots (1 pc.).
Add shredded winter cabbage (300 g) to the sautéed vegetables, fry it for 5-10 minutes and pour in ½ tbsp. hot water.
Simmer the cabbage under the lid for 15-20 minutes, and then put potatoes (2 tubers) cut into small cubes (1.5x1.5 cm), salt to taste, bay leaf, ½ tsp. black pepper and add a little more water if necessary. Mix everything and cook covered for 15 minutes.
When the potatoes are already soft, but not falling apart, add 1 tsp to the dish. tomato paste, 50 g of finely chopped parsley, garlic (2 cloves) passed through a press, mix everything again and bring to readiness (5-7 minutes).

You can make any additions and changes to this recipe at your discretion. For example, how do you like the idea of stewing cabbage with mushrooms in a frying pan? Or maybe add aromatic slices of chicken fillet to the dish? Or prepare an even more original treat - stewed cabbage with salmon? The choice is yours!

Welcome everyone to my blog! Today I am writing for you recipes for the most everyday dish, familiar to everyone - stewed cabbage. Despite its apparent simplicity, this side dish has several cooking options. And today I will write as many as 10 ways to deliciously stew cabbage white beauty.

If this is your first time visiting me, be sure to check out other cabbage recipes. I recommend her, too!

To stew vegetables, you need a fairly spacious vessel - a cauldron, a thick-bottomed pan or a frying pan with high walls. You can also add a wide variety of spices, depending on what you like. In the classic version, it is bay leaf, peppercorns, cloves. Cumin, a mixture of peppers, paprika and other herbs will also sound good. In general, I wrote lists of ingredients in each recipe, but you can adjust them to suit yourself.

Want to make a delicious and easy side dish? I suggest preparing stewed cabbage according to the classic recipe, without any additives in the form of meat or sausage. Utensils you will need are a frying pan and a saucepan. And the dish will turn out just like in a canteen - tasty and cheap.

Ingredients:

white cabbage - 1.2 kg
water - 1 tbsp.
onions - 1-2 pcs.
carrots - 1-2 pcs.
butter and vegetable oil for frying
tomato paste - 2 tbsp.
wheat flour - 1 tbsp.
sugar - 1.5 tbsp
salt - to taste
vinegar 9% - 1 tbsp.
black peppercorns - 15 pcs.
allspice peas - 3 pcs.
cloves - 5 pcs.
universal seasoning - to taste

Preparation:

1. Wash the cabbage, remove the top leaves and chop. The cutting method can be any - thin and long strips, short wide strips, squares.

The stewing time will depend on the size of the pieces - the finer you chop, the faster it will cook. But you shouldn’t make it too small, because it won’t be very presentable when finished.

2. Melt butter in a frying pan - 30 grams. Add cabbage and fry over high heat, stirring constantly so as not to burn. There is no need to fry for a long time, just wait for the specific smell to appear. Be careful not to turn the white cabbage into coals, it should remain light.

3.Pour the pieces into the pan. You already want to eat them, they attract with a pleasant creamy aroma.

4.Pour a little vegetable oil into the frying pan - no more than a couple of spoons - and heat it up. Add tomato paste and fry it for 2-3 minutes. This is necessary to remove the “raw” smell.

5.Add a glass of water, pasta and vinegar to the cabbage. Stir and simmer until half cooked. Stir occasionally and make sure there is always liquid covering the bottom of the pan. Add water if necessary. Cooking time can vary from 15 to 40 minutes. This will depend on the type of white cabbage and the size of the cut. Try it - the vegetable should be crunchy and not too soft.

6.Meanwhile, fry finely chopped onion in a frying pan until golden. Add carrots to it - grated or cut into thin quarter circles. Fry for a couple more minutes and pour the dressing into the cabbage.

7.Also add all the spices to taste - universal seasoning (preferably natural), cloves and peppercorns. Spices can be anything, but they must be there to give the side dish a bright taste.

Without spices it will be bland (you can take, for example, coriander, a mixture of peppers, hot peppers for those who like hot dishes, Italian herbs).

8.If there is not enough moisture, add water, stir and continue to simmer until fully cooked. Now decide and try it yourself. You can cook until very soft so that the cabbage just melts in your mouth. Or you can leave a little crunchiness. Everything is done according to preference.

9.Pour the flour into a dry frying pan and dry it a little until it turns the color of baked milk. 5 minutes before the dish is ready, add flour, salt and sugar. Stir, wait until everything dissolves and taste. If necessary, balance the taste by adding the desired ingredient.

10.Serve hot. This dish will be an excellent addition to the main dish. Try it this way, it’s really delicious!

The most delicious recipe for cabbage stewed with meat

If you stew cabbage with meat, you get a dish called bigos. The main ingredient can be either fermented or fresh. This recipe will require fresh white vegetables. But you can take any meat - pork, beef, veal. It will be delicious in any case.

Ingredients:

pork (any meat) - 300 gr.
cabbage - 1 kg
onions - 1 pc.
carrots - 1 pc.
fresh tomatoes - 4 pcs.
salt, pepper - to taste
vegetable oil for frying

Cooking method:

1. Rinse the meat well, remove excess films if any. Cut this product into cubes.

2. Heat vegetable oil in a frying pan (you don’t need a lot, the meat will release more fat) and fry the pork pieces until golden brown. Stir occasionally. This will take about 15 minutes.

There is no need to salt the meat right away, otherwise it will release juice and end up dry.

3. Peel the onion and cut into half rings. Add to the fried meat, stir and cook with the lid open for about 5-8 minutes.

4. Cut the carrots into thin strips. To do this, first cut the vegetable into circles, doing it diagonally. And then, stacking the resulting pieces on top of each other, cut them into strips. Place the carrots in the pan and simmer everything together for another 5-8 minutes.

5.Cut the tomatoes into cubes and send them to the already pleasantly smelling roaster. Pepper and stir. Continue simmering the dish for another 5 minutes.

6. Chop the cabbage in your favorite way (preferably into medium strips), add salt well and mix in a bowl. Add to the meat and other vegetables in the pan. Stir, cover and simmer over medium heat for about 40-60 minutes. The pork should be completely cooked at this point.

7.Stir the bigos occasionally to ensure everything cooks evenly. The volume of cabbage will greatly decrease and it will produce juice. If there is not enough juice, add a little water, which should cover the bottom. At the end, taste your dish. If it seems too sour, you can add a little sugar. Also add spices and herbs to taste.

During fasting, meat can be replaced with separately boiled beans. To save time, you can buy ready-made beans in their own juice. It will also be satisfying and tasty.

8. That's all, serve hot, sprinkled with fresh herbs.

Video on how to make stewed cabbage with potatoes

As you know, potatoes are not translated in our country. This is one of the most popular vegetables. And it can not only be boiled, fried or baked. Or you can put it out! Not just like that, but together with your favorite cabbage and in tomato sauce. To give this side dish a special flavor, use Provençal herbs or other spices to taste.

How to deliciously stew cabbage with potatoes, watch the video - there will be a golden crust, a rich color and an appetizing smell (although, unfortunately, you won’t feel the latter through the monitor). For your convenience, I will write how much of what you need.

Ingredients:

potatoes - 4-5 pcs.
onions - 1-2 pcs.
white cabbage - 1/4 fork
tomato paste 30% – 70 ml
water - 150 ml
salt - 0.5 tbsp.
Provençal herbs - to taste

//www.youtube.com/watch?v=5BKGsqE15aI&t=2s

How to cook fresh stewed cabbage with chicken

The chicken cooks quickly, is soft and tender, and has little fat. And it costs less than beef or pork. Therefore, it can often be found on our tables. And the cabbage that we are preparing today can be stewed with this bird. The chicken can be any part: dietary breast or thigh fillet, which is fattier but also tastier.

Ingredients:

cabbage - 1.5 kg
chicken - 500 gr.
tomato paste - 3 tbsp.
onions - 2 pcs.
carrots - 1 pc.
refined vegetable oil for frying
water - 100 ml
salt - to taste
oregano, ground black pepper, ground coriander
butter - 20 gr. (optional)

Preparation:

1. It is convenient to cook in a cauldron or in a frying pan with high sides. If you don’t have such utensils in your kitchen, first fry the food in your frying pan and then simmer it in the pan. Pour vegetable oil into the bottom of the cauldron and heat it. Wash the chicken, pat dry with paper towels and cut into portions. Place in boiling oil.

2.Fry the meat over high heat, stirring, until golden brown. The photo shows until what point it should be cooked. This will allow the chicken to release more juice.

As you know, most modern chickens are pricked with a saline solution to make them weigh more. During heat treatment, this liquid is released from them. If desired, it can be drained.

3.When the pieces are browned, add onion, cut into half rings, and carrots, grated on a coarse grater.

4. Stir and fry over high heat until the onion becomes transparent and the carrots soften. Only now you can salt the dish and add the spices you want. I like to add coriander, oregano and the classic black pepper to this product composition. But you can add what you have in stock and what you like. Fry for a couple more minutes to allow the seasonings to release into the oil.

5. Dissolve tomato paste in water and pour into a cauldron, stir. Reduce heat to medium.

6. Chop the cabbage into medium strips and place in a deep bowl. Lightly salt and mix with your hands. At the same time, you need to mash it so that the juice begins to stand out. Actions similar to those we do with .

7.Place the white cabbage in a saucepan, cover with a lid. There is no need to stir yet, just let it simmer and release the juice. It will noticeably decrease in volume. Simmer the dish covered for 10 minutes.

8.Now it's time to mix everything together. Cover the lid again and simmer until done. Don’t forget to look into the pan periodically and stir. Make sure that the water does not completely boil away; there should always be liquid at the bottom. If there is none, add more.

9. For a dish to turn out tasty, you need to taste it and not overcook it. Cook until the cabbage is just the way you like it. Young vegetables will generally become soft very quickly, while late varieties will simmer longer.

10. As soon as you are completely satisfied with the taste, turn off the stove. For example, I don’t like vegetables that are too soft. I prefer them to crunch, so I don’t simmer cabbage for longer than 25 minutes. I know people who want everything to be soft. Then you need to simmer for a whole hour. Choose your option and delight your loved ones with a delicious meal (or lunch).

5 minutes before cooking, you can add a piece of butter to the dish. When serving, sprinkle with fresh herbs.

Recipe for stewed cabbage in a slow cooker (cook with beef)

I wrote above how to stew cabbage with pork. Now I want to offer a recipe with beef. And we will cook in a slow cooker. This is convenient if you don’t want to stand near the stove, stirring and making sure nothing burns. It is also convenient if you need to go somewhere, take a walk with your child. Come and dinner is ready!

Ingredients:

beef - 0.5 kg
cabbage - 0.8 kg
onion - 1 pc. large
carrots - 1 pc. large
tomato paste - 3 tbsp.
hot water - 1 tbsp.
vegetable oil - 3 tbsp.
salt, spices, sugar - to taste

Preparation:

1. Let's start with the bow. It needs to be peeled and cut into cubes. Pour vegetable oil into the multicooker bowl, pour in the onions and set the “Frying” mode. Cook the onion until translucent with the lid open (this will take about 3 minutes).

2. Grate the carrots on a coarse grater and add to the onion. Stir and fry for another 5 minutes.

3. Wash the meat very well and cut into small cubes. Place in the slow cooker with the vegetables and stir. Fry everything together for another 10-15 minutes, but with the lid closed.

4.Meanwhile, chop the cabbage into small pieces.

5.Add tomato paste to the beef, add salt and stir. Now it's time to add the cabbage. Add it in portions and mix everything. Finally, pour a glass of hot water.

At this stage you can add any spices. Cumin and coriander go well with cabbage. Or you can just take complex seasoning or “tasty” salt. I also add a little sugar along with salt to compensate for the acidity of the tomato.

6.Close the lid and set the “Extinguishing” mode for 1.5 hours. Usually in this mode everything is cooked for quite a long time, at a low temperature, and simmers. If you want to speed up the process, you can cook in the “Baking” mode. But in this case, you will need to pour in not one glass of water, but three and a half, because it will actively evaporate. Time for “Baking” will be enough for 1 hour.

If you cook in an accelerated version, you will definitely need to stir the dish a couple of times. You don’t have to do this in the “Extinguishing” mode.

7.After the kitchen assistant’s signal, you can serve the finished cabbage to the table. It will sound very tasty with mashed potatoes or pasta. Help yourself and treat your loved ones!

Classic stewed cabbage with sausages in a frying pan

Probably everyone has tried such a classic combination as stewed cabbage with sausages. This option is easier to prepare than with meat. But how delicious it turns out!

Just choose high-quality sausages made in accordance with GOST. They do not contain unnecessary additives in the form of flavor enhancers, starch, etc. But, sad as it may seem, absolutely all of them contain sodium nitrite - a dye that makes meat pink. But that’s not about that now. Let's start cooking.

Ingredients:

white cabbage - 700 gr.
sausages - 300 gr.
onions - 100 gr.
tomato paste - 2 tbsp.
water - 100 ml
salt, pepper, bay leaf - to taste
vegetable oil for frying

Cooking method:

1.Chop the onion into small cubes. Pour sunflower oil (refined) into a frying pan and heat it. Fry the onion until translucent, but do not overcook it, it should not turn golden.

2. Finely chop the cabbage and add to the onion. Pour 100 grams of water and stir. Cover with a lid and cook for about 15 minutes.

When stewing, there should always be liquid at the bottom of the pan. But there shouldn’t be too much of it, because it will already be cooking.

3.Next add salt, ground black pepper and bay leaf. Also add tomato paste. Stir and simmer until done. To determine this moment, you need to taste the cabbage. Perhaps after a couple of minutes it will be possible to turn off the heating.

4. Cut the sausages into circles, preferably not very thin, about half a centimeter. In another frying pan, heat a little vegetable oil, add the sausages and fry over high heat until golden brown, stirring occasionally.

5.Add sausages to the finished cabbage, remove the bay leaf and stir. Turn off the stove and let the dish sit for 5 minutes under the lid. That's all, you can put this simple food on plates, but very tasty. It goes great with mashed potatoes.

Cabbage with mushrooms, stewed in a pan: step-by-step recipe

If you put mushrooms instead of meat or sausages, you get a good lean side dish. It can be cooked in a thick-bottomed saucepan or a large frying pan, as you wish. You can take any ratio of products according to your taste. If you like mushrooms, add more of them.

For example, I really love it when there is a lot of tomato paste in stewed cabbage; it produces a very rich taste. True, you then have to compensate for the acid with sugar, otherwise it will be too sour.

Ingredients:

white cabbage – 1 kg
mushrooms (champignons) - 400 gr.
carrots - 2 pcs.
onions - 1 pc.
tomato paste - 3 tbsp.
sugar - 1 tbsp.
basil, pepper mixture, Svan salt - to taste
sunflower oil for frying

Preparation:

1.Cut the onion into cubes and grate the carrots. Pour vegetable oil into the bottom of the pan and heat it. First, quickly fry the onion, not for long, about 1-2 minutes. Next, add the carrots and fry them for a couple of minutes. Stir the vegetables all this time so that they do not burn.

2. Wash the mushrooms; you can peel the champignons by removing the skin from the cap. Cut into large pieces because they will shrink significantly during cooking.

3. Chop the cabbage quite thinly. Place mushrooms and cabbage in a saucepan, stir. Add spices to taste: basil, a mixture of peppers, Svan salt, sugar. Stir again, cover with a lid and simmer for 10 minutes over low heat.

4. It's time to add the tomato paste. Also pour in half a glass of water and mix everything thoroughly. Simmer covered until required degree of readiness.

5.Serve immediately. Mushrooms go very well with cabbage. And, if you like this symbiosis, prepare it for the winter with these ingredients.

How to deliciously stew cabbage with minced meat - recipe from the cookbook

In one of my articles I already wrote several recipes on the topic: . And there you will find very tasty and unusual cooking methods that you may have never heard of. Now I will write a very simple version of using this product, maybe even banal. I found this recipe in an old cookbook. And now I’m sharing with you.

Ingredients:

white cabbage - 900 gr.
minced pork and beef - 900 gr.
onions - 1 pc.
carrots - 1 pc.
bell pepper - 1-2 pcs.
salt - 1 tsp.
sugar - 1.5 tbsp.
tomato paste - 70 gr.
water - 1 tbsp.
mixture of peppers and red hot pepper - to taste
sunflower oil for frying - 4 tbsp.

Ingredients:

1. First you need to bring the vegetables into the desired form: wash, peel. Cut the onion into half rings, carrots and peppers into thin strips, and chop the cabbage.

2. Pour vegetable oil into a frying pan (it is better to use refined oil for this purpose) and heat it. First, sauté the onions until translucent. Next, add the carrots and cook until lightly golden. Pepper is added next. Fry everything together for about 5 minutes, stirring occasionally.

3. Place the vegetable mixture on a sieve to drain the oil into a bowl. Pour this oil back into the pan and let the vegetables remain in the sieve.

4.Now you need to fry the minced meat. Place it in a heated frying pan and fry for about 10 minutes, breaking up any lumps.

5.Add cabbage to the meat, smooth it out and cover with a lid. Reduce the heat. At first there will be a large volume, but after a few minutes the cabbage will extinguish, release juice and shrink. When this happens, stir the contents of the container. Simmer for about half an hour, during which time stir a couple of times.

6.In a separate bowl, prepare the dressing. Mix tomato paste, water, salt, sugar and pepper until smooth.

7.After half an hour of cooking the cabbage, add the roast that has been on the sieve all this time and the tomato sauce. Mix everything well, taste for salt and acid. Simmer for another 2 minutes to allow all the flavors to combine.

8.Now you can put it on a plate and eat this hearty dish. I think it should appeal to all family members.

Stewed cabbage with pork without tomato paste

As you can see, all recipes for stewed cabbage involve the use of tomato paste or fresh tomatoes. They provide both color and taste. But there is another cooking option - with sour cream. It will be very unusual. A creamy taste will appear. You just need to try it to see if you are a fan of this dish.

For meat you can take pork, beef, chicken or just minced meat. Here, use what you have in the refrigerator.

Ingredients:

pork - 300-400 gr.
cabbage - 1-1.5 kg
onion - 1 pc. large
sour cream - 200 gr. (can be replaced with natural yogurt)
salt, pepper, sweet paprika - to taste
vegetable oil for frying

Preparation:

1. Rinse the meat, cut into small pieces. The smaller the cutting, the faster it will cook. To make this easier, you can lightly freeze the pork first.

2. Pour sunflower oil into a cauldron or deep frying pan, heat it well until it bubbles. Place the meat and fry for about 20 minutes. During this time, juice should appear. There is no need to fry until crusty.

3.Cut the onion into small cubes and finely chop the cabbage. Add onion to the meat, stir and cook until the liquid evaporates.

4.Now add the cabbage, cover with a lid, reduce the heat and simmer for 5 minutes. Then open the lid, add salt on top, but do not stir. Simmer again for 10 minutes. There is no need to add water, everything will stew in its own juice.

5. At this point, the volume of products in the cauldron will decrease and everything can be mixed. Immediately add sour cream and stir everything again. If you didn’t add enough salt at first, you can add more salt now. Simmer covered until cooked (about half an hour). Naturally, don’t forget to look into the container, make sure it doesn’t burn, stir, and taste.

6.At the end of cooking, season the dish with paprika and black pepper. Turn off the heat and let sit for another 10-15 minutes.

7. If everything is done correctly, the meat will be soft and melt in your mouth. The cabbage will be tender and with a pleasant aroma. I think you should definitely try this unusual way of preparing this ordinary dish.

Stewed sauerkraut: recipe from the USSR

You can not only eat it fresh, but you can also stew it. The result is an excellent side dish that will suit any meat or fish dish. This snack can also be used as a filling for pies. In the Soviet Union, similar dishes were often prepared; they were cheap and accessible.

There is no need to use any unusual spices, everything is according to the classics: pepper and bay leaf. You also won’t need tomato paste, just a minimum.

Ingredients:

sauerkraut - 400 gr.
onions - 100 gr.
water - 200-400 gr.
vegetable oil - 50 gr.
sugar - 1.5 tsp.
peppercorns - 7-10 pcs.
bay leaf - 1 pc.

Preparation:

1. Place the sauerkraut in a colander and rinse under cold running water. Let the water drain by placing a sieve over a bowl.

2.Cut the onion into small cubes.

3.Heat half the vegetable oil in a frying pan and add the squeezed cabbage to it. Immediately pour some water, 200 ml will be enough to start. Add black peppercorns and bay leaves. Also add sugar. Stir everything well. After boiling, reduce the heat to low, cover and simmer for 40-50 minutes until tender.

4. During the process, check that there is always water in the pan and stir. After 40 minutes, check for doneness. Everyone chooses for themselves the degree of softness and crunchiness.

5. While stewing is happening, you need to fry the onion. Do this in another pan. First, heat the oil as usual, then add the onion. Fry over high heat until lightly golden, stirring constantly.

6. 10 minutes before the cabbage is ready, add fried onions to it. Simmer, be sure to taste for acid (you can compensate for it with sugar).

7. That's it! It's very simple and easy. Also all ingredients are available. It’s very tasty to serve this appetizer with sausages, potatoes, and cutlets. I wish everyone bon appetit!

Here is a selection of recipes for stewing cabbage. You saw that this is very easy to do. Write in the comments how you prepare this dish and what you combine it with. Or maybe you have some secrets of extraordinary taste, share them with other readers. I look forward to seeing everyone on the pages of my blog, there’s a lot of delicious stuff here!

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

It would seem like an ordinary vegetable, but there are so many things that can be made from it, it’s not even possible to list them all. I have already introduced you to recipes and preparations for the winter. But I also want to make something from a fresh head of cabbage.

You can use it to cook wonderful cabbage soup, stew and fry, or make lazy cabbage rolls. And how wonderful they turn out with such a filling, you’ll just lick your fingers.

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

This dish can be served either on its own or with an additional side dish. For example, with fried potatoes, it will be simply delicious. What can I say, just cook and try.

You will spend no more than an hour preparing this dish, taking into account the preparation of food for stewing. It turns out delicious and doesn’t cause any 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
Onions - 2 pcs (medium)
Carrots - 1 pc.
Tomato paste - 3 tablespoons
Bay leaf - 2 pcs
Salt and ground pepper - to taste
Vegetable oil

Preparation:

1. Peel the onion and cut into half rings. Chop the cabbage thinly. Peel the carrots and grate them on a coarse grater or cut them into strips.

2. Pour vegetable oil into a saucepan, preferably with thick walls, put on fire and heat up. Put chopped vegetables there, add a little water and stir. Leave to simmer over low heat for 15 minutes.

You can also use a frying pan with high walls 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 prefer creamy or smoked ones.

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

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

5. Add the bay leaf and simmer everything together for another 10 minutes with the lid closed. After this you can serve.

Delicious cabbage with pork meat in a pan

In addition to sausages, this dish can also be made with meat, no matter what kind. I usually take pork or chicken. And some people prefer beef or veal. In general, choose the meat yourself; in my recipe it is pork. Our dish turns out to be very aromatic and appetizing, partly thanks to the spices that are put in it.

Ingredients:

Cabbage - 1 head (about 1.5 kg)
Pork – 0.5 kg
Onions - 2 pcs.
Carrots - 1 piece (large)
Tomato paste – 50 g
Sugar - 25 g (1 heaped tablespoon)
Salt, ground pepper - to taste
Bay leaf - 3 pcs
Refined vegetable oil
Water – 150 ml
Any spices - to taste

Preparation:

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

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

Then add the onion and continue to fry until it becomes soft and translucent. After this, add the carrots, stir and fry until the carrots also become soft.

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

4. While the meat is cooking, let's start with the cabbage. For convenience, cut the head of cabbage in half and chop it in any convenient way.

5. Add tomato paste to the finished meat and vegetables and stir. After this, 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 it. If necessary, add more salt. Mix everything with a spoon.

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

Step-by-step recipe for fresh stewed cabbage without meat, like in a canteen

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

Ingredients:

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

Preparation:

1. Chop the cabbage into strips. Add salt and remember well with your hands so that it releases the juice. Then pour vegetable oil into a deep frying pan and place it there.

2. Place tomato paste there. Stir evenly and bring to a boil. There is no need to close the lid.

You can buy pasta at the store or prepare it at home. To do this, it will be enough to take tomatoes (200 g), peel them and bring them to a paste using a blender.

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

4. By this time the cabbage will be half cooked. Add the frying mixture, stir and continue simmering.

5. Now let's make the sauce. Place the butter in a saucepan and place on the heat until it melts. Then add flour there and stir. Gradually, literally one spoon at a time, add water until a homogeneous mass without lumps is formed. Then add a little salt and bring to a boil.

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

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

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

I couldn’t ignore the recipe for preparing such a simple and tasty dish in a slow cooker. You'll get a very satisfying dinner for the whole family with minimal effort.

Ingredients:

White cabbage - 650-700 g
Chicken fillet – 400 gr
Carrots - 1-2 pcs.
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 sweet peppers. You can even add hot peppers for those who like spicy food. But in any case, stewed cabbage with chicken and vegetables will be incredibly tasty.

Stewed sauerkraut with sausages in German style

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

Ingredients:

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

Preparation:

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

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

2. In the meantime, let's move on to the rest of the products. Cut the onion into half rings. Cut the sausages as desired. Chop the garlic.

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

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

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

Stewed cabbage with mushrooms and potatoes - very tasty and satisfying

This recipe is my favorite, it uses all my favorite ingredients together. A very filling dish. Be sure to try it.

Ingredients:

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

Preparation:

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

2. Heat a frying pan, pour in the oil and put the cabbage in it. Fry, stirring occasionally, until softened. Then add grated carrots to it and continue to simmer under the lid.

Fry the onions in a separate frying pan until translucent and add the chopped sausages. Stir and fry a little more.

3. At the same time, place another frying pan on the fire and heat it up. Pour in vegetable oil and add 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 done.

5. Place the chopped potatoes on top of the stewed vegetables, add a little water and continue to simmer under the lid.

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

Everything takes no more than an hour and you will get a very tasty and satisfying dish. All you have to do is remove it from the heat, put it in a plate and try it.

How to stew cauliflower quickly and tasty in a frying pan

Another great video recipe for making stewed cabbage. But, in this case, it is colored. It turns out to be a 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 pcs.
Vegetable oil - 3-4 tablespoons
Any greenery - a bunch
Salt, pepper - to taste

This dish is simple and quick to prepare. If you want to feed a hungry family and you're short on time, this option is perfect for 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 of “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 placed in a special way and stewed in a very tasty 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 minced meat. I usually take a mixed one - beef plus pork in equal proportions.

Ingredients:

Cabbage - 1 kg
Minced meat – 500 g
Rice - 0.5 cups
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

Preparation:

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

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

3. Place the minced meat in the next layer, evenly distributing it around the perimeter of the pan. Sprinkle it with salt and pepper.

3. The next layer consists of onions. Place a layer of soaked and washed rice on top of it. Add some salt. Then add a layer of grated carrots. Place the remaining cabbage in the last layer.

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

5. Pour the prepared sauce into the pan with the ingredients. It should take up half the volume. Place the pan over low heat, cover and simmer until cooked through, about 40-45 minutes. Then let it sit covered for another 15 minutes and you can serve the amazingly delicious dish.

Stewed cauliflower in milk with cheese

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

Ingredients:

Cauliflower - 400 gr
Cheese - 100 gr
Carrots - 1 pc.
Milk - 5-6 tablespoons
Vegetable oil - to taste
Salt - to taste
Ground black pepper - to taste

Preparation:

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

2. Heat a frying pan and pour in some vegetable oil. Add cabbage and carrots and fry a little. Then pour in the milk, salt and pepper. Cover with a lid 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, you can add it.

4. It turns out to be a simply stunning and unusual dish. Surprise your loved ones with such a delicacy. By the way, if you mix cheese with a raw egg and pour it into a frying pan, it will look like 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'll be happy about that.

Cook with pleasure and good mood. Bon appetit! Bye.

There is a huge variety of dishes, there are also housewives who cook the same, but at the same time the taste of the dishes is different. Cabbage is one such dish. How to do it right Almost no one asks this question, since everyone prepares it according to approximately the same recipe.

How to deliciously stew cabbage

Traditionally, our grandmothers with their huge recipe books, in which the sheets have already turned yellow from age, know exactly how to put it out. All recipes say that the cabbage must be prepared, that is, it must be cut. The oil for stewing can be anything, the main thing is that it is suitable for it. Oil with a pronounced taste will transfer it to the cabbage, which is why the taste of the dish will become similar to the taste of oil. The frying pan with oil must be heated, only then can you start stewing. There is no exact recipe for how to properly stew cabbage, but there is a set of general recommendations. When you place the cabbage in a frying pan, you will need to wait for it to fry a little on one side, then you need to turn it over, using a wooden spatula, so you do not damage the cabbage. The cooking process must be carried out over high heat, so it is important to ensure that the cabbage does not burn. You should not leave her unattended for a long time.

The fire can be reduced when the cabbage acquires a pleasant golden color. If after this there is very little oil left in the pan, then you should add more. The amount of oil absorbed by cabbage depends entirely on its variety. The pan must be covered with a lid, after which the cabbage will be stewed for another twenty minutes on the lowest heat. If you are interested in how to properly stew cabbage if it is young, then you can note that it must be stewed for no more than twelve minutes, otherwise you risk getting cabbage porridge. A few minutes before it's ready, you can add spices to taste. You need to add salt and pepper, everything else is added to your taste. If you are a garlic lover, you can add that too. Mix everything thoroughly. To make the dish even more tasty and aromatic, you can add a certain amount to it. Let your dish simmer under the lid over low heat for another four to five minutes. You can decorate everything with herbs before serving.

How to properly stew cabbage for a special occasion?

It will be very useful for you to know that ordinary cabbage can turn into a festive dish if prunes are added to it. It will be enough to add a few berries; it can remove excess fat and give the dish a very refined taste.

How to properly stew cabbage with potatoes?

You can also mention such a tasty and beloved dish as There is nothing complicated here either, so it should be very easy to cope with. To do this, you need to prepare a head of cabbage and potatoes, onions, tomatoes, carrots, seasonings, salt and herbs. Vegetables must be thoroughly washed and peeled. After this, you need to cut the carrots into medium cubes, and divide the medium-sized potatoes into 4-6 parts. Cut the onion into half rings and chop the cabbage into strips. Fry carrots and onions in vegetable oil, add tomatoes to the container and simmer for fifteen minutes. After this, you need to add potatoes, simmer it all until the potatoes are ready. When this stage is completed, you need to add the cabbage, salt and pepper, mix thoroughly, cover with a lid, and let simmer for twenty minutes over low heat. After this, the dish is completely ready. Now you can put it on plates, sprinkle with chopped herbs and serve.

Bon appetit!