Braised cabbage cooking time. Stewed cabbage - the best recipes

Stewed cabbage according to the classic recipe is very tasty - it is a separate dish that is healthy and pleasant to eat at least one without additives, even with meat, chicken, minced meat, mushrooms, sausages or sausage.

Previously, this dish was cooked in a pot or pan. Now it’s delicious, simple and quick to stew cabbage in a slow cooker - it turns out no worse than in the dining room.

Cabbage is one of the main dishes of Russian and European cuisine. Hundreds of recipes and options find their lover, every housewife knows how to cook cabbage, adding to famous recipes its own flair.

So I am no exception, cabbage in all forms is present on my dinner table often and regularly. Pickled and marinated, fresh in salads and side dishes, borscht and cabbage soup, pies and casseroles.

Favorite vegetable goes well with meat and potatoes, dough and other vegetables. Healthy, low-calorie and remarkably tasty - all this is about her, the queen in our gardens and on our table.

A classic recipe for stewed cabbage in Russian. Very tasty and simple, suitable as a side dish for any meat dish.

What products do you need:

• cabbage fresh early white cabbage kilo;
• one medium carrot;
• one bulb;
• salt teaspoon;
• flour a tablespoon;
• tomato paste 2 tablespoons;
• bay leaf;
• butter 50 g, vegetable 50 g;
• ground black pepper to taste.

How to stew cabbage very tasty:

1. We clean and wash vegetables. Shred cabbage into strips, carrots on a coarse grater, onions into small cubes.
2. We will cook in a brazier-pan with high walls or in a cauldron.
3. We put the brazier on the fire and pour vegetable oil. Saute the onion until golden brown.
4. Add carrots and fry together with onions until soft.
5. We spread the cabbage and reduce the heat to medium, tightly close the lid.
6. In a small frying pan, fry the flour in butter until golden brown and add tomato paste to it, mix quickly and pour in a glass of water in small portions, stirring constantly, add salt. As soon as it boils, remove from the chase and pour into the cauldron.
7. Simmer the cabbage under a tightly closed lid until tender for 10-15 minutes. Pepper, add bay leaf and turn off the stove. Let's brew for ten minutes. Can be served on the table.

Your family members will appreciate your efforts!

We will make it for a Sunday family dinner with relatives, the meat can be different, but we will take turkey fillet so that after dinner we have the strength to go for a joint walk or play outdoor games, and not just lie down, digesting heavy beef or pork. You can do it by laying it out in layers in portioned pots, or you can do it like me - everything in a deep baking sheet and tightly foil on top.

• half a kilo of turkey fillet;
• half a kilo of potatoes;
• a head of cabbage for half a kilogram;
• two medium bulbs;
• one large carrot;
• vegetable oil three tablespoons;
• salt pepper;
• half a glass of sour cream;
• bay leaf.

Cooking:

1. We clean and wash the vegetables, cut a head of cabbage about a teaspoon into small strips and knead with our hands, thoroughly and diligently, this is necessary to reduce the volume.
2. We skip the turkey fillet through a meat grinder or cut it into thin strips, as you like.
3. Pour oil on a baking sheet and spread the meat, evenly distributing it over the entire baking sheet, add a little and pepper.
4. On top of the meat we place potatoes, chopped into strips.
5. In the next layer, put a mixture of cabbage with onions and carrots, be sure to pour the released juice into a baking sheet, seal with your hands, grease with sour cream, put a bay leaf and cover with foil.
6. We put in the oven, heated to 200 degrees, and cook for exactly an hour.

I really like the speed of preparation, and my homemade taste and satiety of the dish!

Well, the multicooker is a well-known assistant, laid everything down and wait for it to ring, that's ready!

Ingredients:

• a kilo of white cabbage;
• one large carrot;
• two bulbs;
• packaging of sausages;
• two red fleshy tomatoes;
• a teaspoon of salt
• spices to taste.

Recipe:

1. We wash, clean and chop the vegetables into small strips, cut the onion into cubes.
2. We turn on the slow cooker in the frying mode for 15 minutes, pour the oil into the bowl and put the onion, fry, stirring until golden brown and add the carrots.
3. Fry until cooked, and add sausages cut into small pieces. We fry them with care.
4. We spread the tomatoes and fry together with other vegetables and sausages.
5. After five minutes, add the cabbage and mix thoroughly, pour in half a glass of water.
6. Close the lid tightly and switch to the stew or soup mode for 25 minutes. Make sure to keep it closed!
7. After the signal, you can blow off steam and eat.

Fast and tasty!

I think I have always known this recipe. This is how my grandmother and great-grandmother cooked, this is how my student daughter can cook, and my whole family loves this dish very much, to which we serve push potatoes on the table.

• small fork;
• a pound of minced meat of any;
• two tomatoes;
• two bulbs;
• bell pepper one;
• a teaspoon of salt;
• a third of a glass of vegetable oil;
• ground black pepper;
• bay leaf.

Cooking:

1. We wash and clean the vegetables, remove the seed chamber from the pepper.
2. We put a cauldron on the fire and pour oil into it. We spread the minced meat, salt and pepper well. Fry while stirring.
3. Cut the onion into small cubes and spread it to the meat, when it becomes lightly fried, stir.
4. Three carrots and add to the cauldron, continue to stir occasionally, at this time we cut the pepper into thin half rings.
5. We spread the pepper in a cauldron and continue frying, cutting the tomatoes into strips.
6. We put the tomatoes, mix and chop the forks. It can be launched into the cauldron in batches as it is cut and do not forget to mix.
7. When all the cabbage is in the cauldron, we throw the lavrushka on top, pour in a glass of water and close the lid tightly.
8. Simmer over medium heat for half an hour, stirring occasionally.

Well, very tasty and satisfying, bon appetit!

See what you can cook with cabbage for the winter:

1. Delicious sauerkraut: a classic recipe and recipes for sauerkraut for the winter

Braised cabbage with chicken and potatoes in a saucepan (in a frying pan)

You can cook with fillet, or you can just chop the chicken into small pieces and cook with the bones.

What do you need:

• chicken meat half a kilo;
• head of cabbage for half a kilo;
• potatoes 6 pieces of medium size;
• one bulb;
• one carrot;
• two tomatoes;
• vegetable oil 3 tablespoons;
• a couple of cloves of garlic;
• lavrushka leaf;
• a teaspoon of salt with a top;
• pepper and seasonings to taste.

Whole cooking process:

1. Wash and clean vegetables.
2. We put the cauldron on heating and pour oil into it. Add finely chopped garlic and fry until golden brown, stirring.
3. We chop the chicken into pieces and send it to fry in a cauldron with salt, pepper and spices, stirring.
4. We cut the potatoes into large slices and add to the cauldron when the chicken becomes rosy.
5. We cut the onion into a small slice and send it to the cauldron, do not forget to stir.
6. Three carrots and send there.
7. The next turn of tomatoes is in large cubes, and then a head of straw.
8. Pour a glass of water, close the lid tightly and simmer for a quarter of an hour. Ready!

Enjoy your meal!

It is only as a side dish for a meat dish or as a filling in a cabbage pie.

• fresh white cabbage kilo,
• onion one piece
• two tablespoons tomato paste,
• one carrot,
• salt one tsp,
• ground black pepper,
• three tablespoons of vegetable oil,
• a tablespoon of sugar
• one leaf of lavrushka.

Cooking:

1. All at once, except for the tomato paste and lavrushka, put in a roasting pan and mix.
2. Close tightly with a lid and put on medium heat.
3. Dilute the pasta in a glass of water and add to the brazier when it boils. Simmer for twenty minutes under a tightly closed lid, stirring occasionally.
4. Lavrushka put when turn off the stove.
5. Let stand on a hot plate for 10-15 minutes to come.
6. You can eat.

If you cook it as a filling in a pie, then the water in which to dilute the tomato paste is a little, literally a couple of tablespoons, and simmer with the lid open so that excess moisture evaporates.

Cabbage stewed from sauerkraut with minced meat

We will cook with minced meat and rice. This is my favorite recipe, I cook it this way most often. It turns out a completely independent dish, tasty and very satisfying. In my family, it is especially loved for its ease of preparation and speed of eating.

Ingredients:

• ground meat any meat, but best of all from pork, so fatty;
• rice two glasses;
• sauerkraut with carrots liter bowl;
• salt and pepper to taste;
• onion two pieces;
• vegetable oil by eye to cover the bottom of a millimeter by three in the brazier;
• lavrushka leaf.

1. Pour oil into the frying pan and set to fry the minced meat, breaking it into small pieces with a spoon. We salt and pepper it as we would salt if we cooked one minced meat, and pepper, of course, thicker based on the full volume of the dish.
2. We clean, cut the onion into a small cube, add it to the minced meat when it becomes lightly fried, and fry a little together.
3. We launch the cabbage, washed from excess salt and thrown into a colander, into the brazier, mix and close the lid tightly. We simmer for ten minutes.
4. Pour the washed rice and pour three glasses of water, mix and simmer over low heat after boiling for another 15 minutes, throw a leaf of parsley, turn off the heat and do not touch for another fifteen minutes, so that the dish is infused.

It turns out yummy and delicious, you will lick your fingers right to the last!

We have already stewed with sausages in this selection, now let's stew not only with sausages, but also add potatoes.

• half a kilo of sausages;
• a liter bowl of sauerkraut;
• one large onion;
• two tomatoes or a tablespoon of tomato paste;
• a liter bowl of peeled and cut into large slices of potatoes;
• vegetable oil 5 tablespoons;
• pepper and salt;
• lavrushka leaf.

Cooking:

1. Pour the oil into the frying pan and set to fry the onion, cut into small cubes, until golden brown.
2. Pour the sausages, cut into pieces, and lightly fry.
3. Add potatoes and fry everything together.
4. We spread the cabbage thoroughly washed and thrown into a colander and pour in the tomato paste diluted in a glass warm water, mix, throw the lavrushka and close the lid tightly.
5. After boiling, simmer over low heat for about twenty minutes.

When serving, you can sprinkle with finely chopped herbs. Enjoy your meal!

Braised cabbage with mushrooms and chicken in a cauldron

We will do it not only with mushrooms, but also with chicken, you can do without it, but chicken is definitely tastier.

• half a kilo of fresh cabbage;
• chicken fillet three hundred grams;
• one large onion;
• one carrot;
• boiled mushrooms, any, half-liter bowl, more, you can’t spoil the cabbage with mushrooms;
• vegetable oil a quarter cup;
• pepper and salt to taste.

Cooking:

1. Pour oil into a frying pan and fry the mushrooms, cut into small pieces until half cooked, pour in the finely chopped fillet and fry together with the mushrooms.
2. Add diced onion and fry lightly with mushrooms.
3. The next turn of carrots, grated on a coarse grater, is also lightly fried.
4. We lay the cabbage, cut into strips, mix and tightly close the lid. Stew for ten minutes, salt, pepper and again stew for another ten minutes under a tightly closed lid on the smallest fire.

Enjoy your meal!

"Bigos" (Bigus) with cabbage, potatoes and chicken, as in the Soviet soldier's canteen - video recipe

Bigos or in the common people Bigus is Polish, Lithuanian, Ukrainian or Belarusian a traditional dish from sauerkraut or salted. During Soviet times, soldiers in the Soviet army were often given such a sauerkraut dish.

Today there is no Soviet Union and housewives have learned to stew Bigus (Bigos) with meat and potatoes from fresh cabbage.

The advantage of this dish is that a very fragrant and interesting combination of meat is obtained from simple ordinary products.

How to cook delicious stewed cabbage: secrets and tips

There is only one secret here - do not leave the dish being prepared unattended! When frying, stir constantly to prevent burning, and if it starts to scald and stick, then quickly pour in a little water and mix!

During stewing on low heat under a tight lid, there is nothing to climb into the pan over and over again and release steam, just mix at the beginning and end of stewing!

Dare, and everything will work out for you!

Properly stewed cabbage is not only very healthy, but also amazingly tasty. In the process of heat treatment, stewed cabbage almost does not lose its beneficial features and vitamins. The process of stewing cabbage is very long, and therefore a number of other work can be done at the same time. We will share the basic rules for stewing delicious cabbage, as well as cooking recipes, in this article.

Stewed cabbage - cooking methods and general principles

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

Stewed cabbage - food preparation

You can stew not only fresh cabbage, but also sauerkraut, it turns out very tasty. Before stewing, fresh must be washed under water, thoroughly cleaned of hard top leaves, most often they have a greenish tint. Further, if the head of cabbage is whole, then cut it into quarters or in half, and only then chop finely into strips. The stump must be removed.

If sauerkraut is sauerkraut, it must be carefully sorted out, large pieces chopped. If it is very acidic, it is washed in water. But do not forget that together with the water, everything will leave it. useful material and vitamins. And so it is recommended to use sauerkraut moderate acidity, so that later it does not need to be washed and soaked. Ten grams of sugar added to the cabbage while it is cooking can help balance the acidity needed.

How to stew cabbage in a vegetarian way?

Required Ingredients:

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

Cooking

Peel the carrots and grate them on a coarse grater. Finely chop the onion. Heat a large frying pan over high heat, add oil to it. Fry carrots until golden brown. Add the onion and brown it lightly over medium heat. Mix vegetables thoroughly with tomato paste and a small amount of water. Increase the fire a little. Chop the cabbage into strips. Put it in the pan and gently mix with the frying. Salt, season with spices. Cover the skillet with a lid and reduce the heat to low. Simmer cabbage for thirty minutes. A couple of minutes before cooking, mix it thoroughly.

How to stew cabbage with meat?

Required Ingredients:

1. Beef five hundred grams;
2. Two large onions;
3. White cabbage seven hundred grams;
4. Sauerkraut three hundred grams;
5. four tomatoes;
6. Bay leaf five pieces;
7. Vegetable oil; pepper, salt;
8. Spices.

Cooking process

Pour oil into a large skillet. Put it on fire. Finely chop the onion and send it to hot oil, simmer until transparent. Do not under any circumstances fry. Cut the beef into small square pieces about two by three. Send the meat to the onion and simmer over high heat for seven minutes. Add sauerkraut and mix everything thoroughly. Cover the pan with a lid and simmer for twenty minutes over low heat. Cut the fresh cabbage into large cubes and send to the pan, pepper, salt. Simmer over medium heat until cabbage is tender, about an hour and a half. Stir regularly. Thirty minutes before readiness, add peeled tomatoes, cut into large pieces. At the end of cooking, add bay leaf to the cabbage, close the lid, turn off the heat and let the finished dish brew for fifteen minutes.

How to stew cabbage with chicken?

The meat from the previous recipe can easily be replaced with chicken or any other poultry meat. With chicken, the dish will turn out to be lighter and ideal for dinner.

How to stew cabbage with sour cream and beans?

Required Ingredients:

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

Cooking

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

How to stew cabbage in German?

Required Ingredients:

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

Cooking

Finely chop the cabbage, pour over the vinegar and season with salt. Put a load on the cabbage and send it to a warm place for the whole night so that all the juice stands out. Cut the onion into small cubes, fry in a hot frying pan until transparent in vegetable oil. Send him cabbage, juniper berries, pepper, salt, min and bay leaf. It is necessary that the cabbage is well fried until brown. Stir the cabbage regularly, add a little water if necessary. At the end, it is recommended to add ready-made small pieces of smoked sausages.

Stewed cabbage

A fairly simple recipe that even novice hostesses can do. Based on the volume of the cauldron in which the cabbage will be cooked, you should take the amount of cabbage. On average, you can use a head of cabbage weighing two kilograms, this is not much, in the process of stewing, the cabbage will noticeably settle. Cabbage is recommended to choose late varieties. In addition to pepper and salt, you should use bay leaves, dried parsley and dill to your taste. Some prefer fresher cabbage, then during the cooking process, tomato paste should not be added.

Required Ingredients:

1. One head of cabbage;
2. Bulb three pieces;
3. Tomato paste one hundred grams;
4. Oil for frying;
5. Salt pepper;
6. Dried greens

Cooking

Chop the cabbage into small strips, onion into half rings. In a cauldron, heat the oil and add the onion to it, fry until golden brown and then the tomato paste. Mix everything thoroughly and add cabbage. Fry it a little, stir regularly, then pour in one and a half glasses of water. When the whole mass boils, reduce the heat and simmer the cabbage until soft. Approximately forty minutes. Ten minutes before the end of cooking, add dried herbs, salt and pepper. Let the finished dish brew for ten minutes.

Braised cabbage with sausage

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

Ingredients:

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

Cooking

We chop the onion into thin half rings, fry it in a cauldron, add grated carrots, and after a couple of minutes, finely chopped cabbage. Thoroughly mix all the ingredients, and simmer until they are soft, add one hundred ml. water. Stew vegetables over low heat under a tightly closed lid.

We cut sausages and sausage into small pieces, fry to a crust and add to the cauldron to the cabbage. In the oil in which the sausage was fried, fry the tomato paste for two minutes, and send it to the vegetables. Add all the spices, salt, pepper, mix and simmer everything together for ten minutes.

Braised cabbage with prunes

Cabbage stewed with an appetizing smoky aroma. Piquant taste of ready-made cabbage gives prunes. If it is a little dry, then it must be steamed for ten minutes. For a more piquant taste, it is recommended to use smoked prunes, and for the field fast food meat can be excluded altogether.

Required Ingredients:

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

Cooking

Cut the meat into small cubes-pieces and fry it. Then add in turn a little frying, coarsely grated carrots, onions in half rings, finely chopped cabbage. Pour a glass of boiling water and simmer over medium heat for fifteen minutes. Open the lid and add prunes and tomato paste. Pour another half a glass of boiling water, mix everything thoroughly, lower the leaves of parsley, spices, pepper, salt. Close the lid and simmer until tender for twenty minutes.

Braised sauerkraut

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

Required Ingredients:

1. sauerkraut one kilogram;
2. Carrot seven hundred grams;
3. Three onions;
4. Vegetable oil;
5. Cumin twenty grams.

Cooking process

Chop the onion very finely, fry it lightly, add finely grated carrots, and simmer for five minutes. Then add sauerkraut and fill everything with hot water, at the level of cabbage. And let it simmer until done. After thirty minutes, add cumin and continue to simmer until soft.

Cabbage stew with mushrooms

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

Required Ingredients:

1. Fresh cabbage one and a half kilograms;
2. Carrot five hundred grams;
3. Bulb four large;
4. Mushrooms fresh any five hundred grams; tomato paste one hundred grams;
5. Spices, pepper, salt to your taste.

Cooking process

Cut the head of cabbage into quarters and chop into thin strips. Pour a few tablespoons of oil into a frying pan, heat and fry cabbage in it. It is unlikely that all the cabbage will fit. Therefore, it is necessary to fry in batches and transfer to a cauldron. Fry until it softens and decreases in volume. It is not necessary to pour a lot of oil, so that only a little cabbage is moistened with it.

Cut the onion into half rings or small cubes and also fry. Add carrots and simmer until soft - you can pour a little water. Transfer to a cauldron.

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

You should look into the cauldron periodically and be interested in the condition of the cabbage. If the water boils away, you can gradually add it. 15 minutes before the end of the quenching, add a few bay leaves and salt.

A tablespoon of ordinary cabbage will add a peculiar taste and density to stewed cabbage. wheat flour. It should be dried in a dry frying pan until creamy and added to the cauldron five minutes before readiness.

lovers sweet and sour taste, cabbage can be added 5-10 minutes before readiness, a spoonful of sugar and vinegar.

If you love cabbage, but you can’t stand its specific smell when cooking, then put a small slice in the pan stale bread. Remove the softened bread at the end of cooking with a slotted spoon.

Calories: Not specified
Time for preparing: Not specified

It happens when you need to cook a side dish in just 10-15 minutes. And so, for this case, I have one wonderful recipe. Braised cabbage in a pan turns out to be tasty and satisfying, as it is not stewed in a saucepan, as usual, but cooked in a pan. Therefore, it is more crispy and spicy.
You can serve such a side dish with meat, sausages or. And if you are going to cook pies, then for the filling the best dish and you can't imagine. If desired, finely chopped herbs and spices can be added to the cabbage.
To prepare such a dish, we need to buy fresh strong white cabbage. When you choose, pay attention that the head of cabbage is elastic, for this, squeeze the cabbage in your hands, if you hear a crunch, it means that the cabbage is really fresh, not stale. If the top cabbage leaves dryish or frankly lethargic and rotten, then do not take such a head of cabbage at all, because inside, most likely, the cabbage will be spoiled.
Onions for this dish must be taken yellow onion, do not try to replace it with lettuce white or purple. You will only spoil the taste of your dish. Because such an onion is not suitable for heat treatment and becomes sluggish, tasteless.
According to the recipe, I add tomato paste to the dish, but if you wish, you can cut fresh tomato fruits or take it - it will be just as tasty.
The recipe is for 2 servings.

Ingredients:

- fresh cabbage white-headed - 600-700 g,
- carrot root - 2-3 pcs.,
- yellow turnip - 1 pc.,
- vegetable oil - 2 tbsp. l.,
- tomato paste - 1 tbsp. l.,
- pepper, salt, spices.

Recipe with photo step by step:

Cut the white cabbage in half, removing the top leaves. And then chop with a knife or with a shredder.

Then, we lightly crush the shredded cabbage with our hands to knead it.
The peeled carrot root is also chopped or grated.

We clean the onion from the husk and cut it finely with a knife.

Pour oil into the bottom of a deep frying pan. And put chopped cabbage and carrots. Stir, and then simmer over low heat under the lid.

After 5-7 minutes, when the cabbage is already a little soft and starts to shrink, add onion, tomato paste, salt and spices.
You can add some water.

Next, cook the dish for another 5-7 minutes, stirring constantly so as not to burn.
AT ready dish, cabbage should have a pleasant taste, be moderately soft and slightly crunchy.

For Lenten menu you will need a recipe for cooking very tasty

Braised cabbage is one of the most popular Russian dishes. 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 up in a frying pan a large number of vegetable oil, first put the onions, then the 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 replace ordinary vinegar 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 wheat flour browned in butter at the end of the stew 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.

Stewed sauerkraut has a brighter and spicier 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 quality butter with vegetable - 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 pre-grind the pepper - 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 a large family with a 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:

1. Wash cabbage and onion.
2. Finely chop the cabbage.
3. Put the cabbage in a bowl, pour a glass of water and put on a slow fire.
4. Pour into the cabbage 1 tbsp. l. vegetable oil.
5. After 20 minutes, chop the onion into small cubes.
6. Fry the onion in 1 tbsp. l. vegetable oil.
7. At the end of frying, add tomato paste, sugar and one bay leaf to the onion.
8. Mix onion roast with cabbage.
9. Salt, pepper, add vinegar.
10. After 10 minutes, fry the flour in 1 tbsp. l. oils.
11. Add flour to cabbage and stir.
12. The total time for stewing cabbage is 40 minutes.
13. 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 tbsp. 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 finished cabbage on a flat dish, pour over with soy sauce and sprinkle with any fresh herbs. Useful and fragrant garnish ready for meat and fish!

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

From such a seemingly simple and inexpensive vegetable, you can cook truly royal dishes. Braised cabbage is one of them. By varying spices and additional ingredients, sometimes real culinary masterpieces- tasty, nutritious, fragrant. You can stew cabbage modestly on water, with a little oil, or you can put meat, mushrooms, raisins, prunes, tomato paste, beans and other vegetables. Either way, it will be delicious. Try and choose your favorite recipe.

Stewed cabbage - food preparation

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

If the cabbage is sauerkraut, it is sorted out, large pieces finely chopped. If it is strongly acidic, you can wash it in water. But along with water, a large amount of vitamin C will leave the cabbage. Therefore, it is still better to take cabbage of optimal acidity so that it does not have to be soaked and washed. A teaspoon will help balance the acid level. granulated sugar, added to the pot where the dish is being cooked.

Braised cabbage - best recipes

Recipe 1: Braised Cabbage

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

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

Cooking method

Chop cabbage into medium-sized strips, onion - into half rings. In a cauldron with hot oil, fry the onion, then the tomato paste and add the cabbage. Fry it a little, mixing with tomato and onion, add one and a half glasses hot water. When the mass boils, reduce the heat and simmer the cabbage until soft. This will take 30-40 minutes. Ten minutes before the end of the stew, pepper and salt the cabbage.

Recipe 2: Braised Cabbage with Sausage

Meat is not always at hand, but a piece of boiled sausage or a couple of sausages in the refrigerator will be found. They can be paired with cabbage for a quick and inexpensive but tasty and satisfying dinner.

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

Cooking method

Fry onions chopped in half rings in a cauldron, add grated carrots, and after two minutes thinly chopped cabbage. Mix the ingredients and simmer until soft, adding a glass of boiling water. Vegetables are stewed over low heat with the lid closed.

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

The second way to stew cabbage with sausages more dietary and faster to prepare. You will need: all the same cabbage, 2 small carrots, sausages, 3 tablespoons of olive oil (namely olive oil), herbs and salt.

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

Recipe 3: Braised Cabbage with Chicken

The dish is prepared quickly enough, so it is quite possible to have time to cook it for the arrival of the husband from work. Cabbage comes out very juicy and tender, and even in combination with chicken meat turns out perfect. This recipe does not include the addition of onions, but for those who cannot imagine cooking meat and cabbage without onions, they can, of course, add it. In this case, it is pre-fried before adding the meat. If you want to put whole pieces of chicken, before adding cabbage, they must be brought to half-cookedness - fry or stew well.

Ingredients: cabbage 1-1.5 kg, 0.5 kg chicken (breast, fillet or a couple of legs), a couple of tablespoons of tomato paste, salt, pepper, vegetable oil.

Cooking method

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

Add cabbage cut into thin strips, mix and fry under the lid for 20 minutes. If the cabbage burns, you can add a little water from the kettle. Pepper, salt, add tomato paste and mix. Leave to simmer for another 20 minutes so that the cabbage becomes very soft. This cabbage goes well with mashed potatoes or just boiled potatoes.

Recipe 4: Braised cabbage with prunes

Delicious smoky stewed cabbage. Prunes add a piquant taste to the dish. If it is dry, it should be steamed for 10 minutes, i.e. pour boiling water. To make the taste more piquant and the aroma richer, you need to buy smoked prunes. If you want the dish to turn out lean, meat can be excluded from the recipe.

Ingredients: cabbage - 1-1.5kg, 200-300g chicken breast or fillet, one carrot, onion, 150g smoked pitted prunes (incomplete glass), tomato paste 2-3 tablespoons, salt and pepper to taste, a couple of leaves of parsley and vegetable oil.

Cooking method

Cut the meat into cubes and fry it. Then add alternately, gradually frying, onion in half rings, grated carrots, cabbage cut into small strips. Pour about a glass of boiling water and simmer for 15 minutes at medium heat. Open the lid and add the tomato paste and prunes. Pour in about a glass of boiling water, mix, put bay leaves, salt and pepper. Close the lid and simmer for 15 minutes until tender.

Recipe 5: Braised Sauerkraut

Sour taste sauerkraut stew is in perfect harmony with any meat, so it is considered a traditional side dish for many meat dishes. This recipe is taken from Latvian cuisine. The cabbage is very tasty. And the secret is simple - you need a lot of carrots. And it rubs necessarily on a fine grater. You can, of course, grate coarsely, but in the original it is fine.

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

Cooking method

Finely chop the onion and lightly fry, add the grated carrots and sweat them together a little. Then put sauerkraut and pour water - approximately at the level of the cabbage layer. Leave to simmer until done.

After about half an hour, add cumin and continue to simmer until soft. Especially delicious cabbage obtained prepared on pork fat.

Recipe 6: Stewed Cabbage with Mushrooms

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

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

Cooking method:

Cut the head of cabbage into quarters and chop into thin strips. Pour a few tablespoons of oil into the pan, heat it up and fry the cabbage. All the cabbage is unlikely to fit. Therefore, you need to fry in batches and transfer to a cauldron. Fry until it softens and reduces in volume. It is not necessary to pour a lot of oil, so that the cabbage is only slightly moistened with it.

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

Mushrooms randomly cut and put in an almost dry frying pan. As soon as they start up the juice, it must be drained into a cauldron, and add oil to the pan to the mushrooms and fry. Transfer them to the cauldron too. The contents of the cauldron must be salted, mixed, add tomato paste (you can dilute it a little with water), a couple of glasses of boiling water and place in the oven (180-200C). Simmer with lid open until done.

Periodically, you should look into the cauldron and be interested in the condition of the cabbage. If the water boils away, you can add it little by little. 15 minutes before the end of the stew, add a few bay leaves and salt.

Thickness and peculiar taste of stewed cabbage will give a tablespoon of ordinary wheat flour. It must be dried in a dry frying pan to a creamy color and added to the cauldron five minutes before being ready.

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

If you love cabbage but can't stand its peculiar smell when cooked, put a slice of stale bread in the pan. At the end of cooking, remove the softened bread with a slotted spoon.