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Recipe for stewing young cabbage. Stewed cabbage without meat. Stewed cabbage with minced meat - video recipe

Stewed cabbage is a wonderful side dish for meat, poultry or fried sausages. This dish can be served on its own, for example, on a vegetarian or Lenten table. You can stew fresh or sauerkraut, add herbs, spices and other ingredients to it.

Stewed cabbage: how to cook

How to deliciously stew fresh cabbage

You will need: - 1 small fork of white cabbage; - 2 onions; - 3 tablespoons of tomato paste; - parsley or dill; - vegetable oil for frying; - salt; - freshly ground black pepper.

Free the dense cabbage forks from the outer leaves and cut out the stalk. Finely chop the cabbage. Cut the onion into thin half rings. Heat vegetable oil and fry the onion in it until transparent. Place cabbage in a frying pan, fry a little, pour in a glass of hot water and add tomato paste. Mix the mixture well and leave to simmer. It will take at least half an hour for the cabbage to become soft.

Cabbage from the autumn harvest, late varieties, is especially tasty.

Five minutes before cooking, season the dish with chopped herbs, such as dill and parsley. Salt the cabbage, sprinkle with freshly ground black pepper and mix well. Serve the dish hot as a side dish for fried meat, cutlets or sausages.

Sauerkraut stewed with meat

You will need: - 500 g sauerkraut; - 250 g lean pork; - 2 large ripe tomatoes; - 1 onion; - 2 cloves of garlic; - 0.25 teaspoon dried rosemary; - 0.25 teaspoon cumin seeds; - bay leaves leaf; - black peppercorns; - vegetable oil for frying; - freshly ground black pepper.

Cut the onion into thin half rings and place in a deep frying pan with heated vegetable oil. Fry it until transparent. Rinse the lean pork, peel off the films and cut into cubes. Add the meat to the onion and, stirring, fry until golden brown.

Squeeze the sauerkraut and add it to the frying pan with the meat. Cover the dish with a lid, add bay leaf and peppercorns. Simmer for 10–15 minutes until the cabbage is soft.

This simple but vitamin-packed vegetable makes delicious dishes, the preparation process of which any housewife should know. By experimenting with ingredients and spices, you can create incredible culinary masterpieces.

How to deliciously stew cabbage

In order for the food to be appreciated by everyone who tries it, the list of ingredients should include products such as meat, mushrooms or dried fruits. You can stew cabbage deliciously either in oil or in plain water - in any case, the vegetable turns out tender, and if you add more spices, it becomes more aromatic. Prepare the hot dish according to the recipes presented and make sure that it is impossible to spoil the cabbage dish.

How long to simmer

Knowing how to properly stew this vegetable, you can provide your household with a tasty and complete meal of healthy food. So, how long to simmer cabbage in a frying pan depends on what form it is in - fresh or pickled. In the first option, the vegetable will cook for about 30 minutes. In the second, the dish can be removed from the heat within 20 minutes after combining with the rest of the ingredients.

How to stew sauerkraut

If you use sauerkraut for a dish, you first need to sort it out and chop up any large pieces. It is recommended to take a product with optimal acidity, because when washed, most of the vitamin C will be “washed away.” Pickled, fried in a frying pan will turn out to be moderately sour if you pour a little granulated sugar into the bowl during the frying process.

How to stew fresh cabbage

Most people don’t like to experiment, so they prefer regular white cabbage. Before stewing fresh cabbage, it must be cleared of the top hard leaves and washed. Depending on the size, the head of cabbage must be cut, then finely chopped, removing the stalk, then combined with other products, as described in the recipe you have chosen.

Recipes

Due to the fact that cabbage is a budget food option, many different options for its preparation have been created, using different types: Beijing cabbage, white cabbage, cauliflower cabbage. If you have imagination, you can create your own unrivaled recipe for stewed cabbage in a frying pan by adding a few new ingredients or seasonings to the classic method.

With potato

• Cooking time: 60 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 144 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.

Everyone is accustomed to the fact that such dishes with the addition of fresh cabbage leaves can only be made in a cauldron, but they turn out just as well in a frying pan, and the cooking time is noticeably reduced. Find out how to simmer cabbage in a frying pan so that it becomes tender, and in what order to lay out the ingredients. Cabbage with potatoes in a frying pan is a good meal option at any time.

Ingredients:

• pepper, salt - to taste;
• tomato paste – 2 tbsp. l.;
• sugar – 0.5 tsp;
• oil (vegetable) – 50 ml;
• cabbage – 800 g;
• carrot – 1 pc.;
• laurel leaf – 1 pc.;
• onion – 1 pc.;
• water – 200 ml;
• potatoes – 500 g.

Cooking method:

1. Finely chop a pound of potatoes, set aside for now, and cover with water.
2. Peel the carrots, then grate.
3. Shred the cabbage head by hand or on a grater. Mix with carrots, add salt and mash to release the juice.
4. Remove the skins from the onion and cut it thinly into half rings. Send it to fry by pouring a little oil into the frying pan.
5. Place the cabbage and carrot mixture in another frying pan, after pouring oil on it. Add the pasta, pour half of the prepared water, simmer, covering with a lid for 5 minutes.
6. Throw in the potatoes, add more water. Leave the ingredients to cook together for 10 minutes.
7. Add prepared onion, spices, mix.

With sausage

• Cooking time: 35 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 158 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.
• Difficulty of preparation: easy.

This method is considered a budget option for a hearty lunch, because not everyone can have fresh meat, and sausages are always affordable. Stewed cabbage with sausages in a frying pan is easy to prepare, and in return, a flavorful lunch appears on the table in front of you, which is also distinguished by its beneficial effect on the body. Find out how to cook inexpensive but delicious food.

Ingredients:

• onions – 2 pcs.;
• sausages – 300 g;
• pepper, salt - to taste;
• laurel leaf – 1 pc.;
• oil (vegetable) – 2 tbsp. l.;
• carrots – 1 pc.;
• tomato paste – 100 g;
• cabbage – 1 pc.

Cooking method:

1. Peel the onion and cut into thin half rings.
2. Grate the peeled carrots.
3. Chop the head of cabbage into thin strips.
4. First fry the onion in a frying pan, and after 3 minutes. add carrots.
5. Add cabbage leaves, pour a glass of just boiled water over the ingredients, leave the vegetables under the lid closed.
6. Cut the sausages (it’s worth noting that it works just as well with sausage) into rings, fry in another frying pan, and if you wish, you can add some of the onion here too.
7. Send the fried rings to the vegetables, and fry the pasta in this bowl for a minute, then transfer it to the frying pan with the main dish.
8. Season the ingredients, add salt, and leave to simmer for 10 minutes.

With meat

• Cooking time: 1 hour 5 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 179 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.
• Difficulty of preparation: easy.

If you want to make something special, but you only have a “standard” set of products, then don’t miss this step-by-step and easy method. Try stewing cabbage with meat in a frying pan - this hot dish turns out incredibly tasty, without being too high in calories and healthy, and with rice it becomes a complete meal.

Ingredients:

• cabbage – 1 pc.;
• rice – 0.5 tbsp.;
• carrot – 1 pc.;
• oil (vegetable) – 3 tbsp. l.;
• tomato paste – 2 tbsp. l.;
• onion – 1 pc.;
• pork – 400 g;
• sour cream – 2 tbsp. l.;
• water – 1 tbsp.;
• spices, salt - to taste.

Cooking method:

1. Cut the pork (you can use beef if you wish) into small slices.
2. Chop the head of cabbage into small strips.
3. Peel the onion and cut into half rings.
4. Grate the carrots.
5. Boil the rice cereal in salted water, after rinsing it well.
6. Pour oil into a frying pan, fry the pieces of meat, then add the onion, salt, and then fry for another 5 minutes.
7. Add carrots and fry everything together for another 3 minutes.
8. Add tomato paste (if desired, you can make a dish with ketchup), sour cream, and season. Simmer everything together for a couple of minutes.
9. Pour in the cabbage, pour in water, and add salt if necessary.
10. Stirring, simmer for 15 minutes, add rice and leave the container with food for another 15 minutes.
11. Before serving hot, sprinkle it with herbs.

With cauliflower

• Number of servings: 5 persons.
• Calorie content of the dish: 197 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.
• Difficulty of preparation: easy.

This recipe is sure to please those who love to eat delicious food. Cauliflower stewed in a frying pan with the addition of meat and various vegetables creates the perfect flavor bouquet even for a gourmet. Knowing how to prepare such a dish, even before receiving guests, you won’t have to think about what to serve for the main course, because you will already have an excellent option.

Ingredients:

• meat – 600 g;
• onion – 1 pc.;
• Provençal herbs, basil - 0.25 tsp each;
• oil (vegetable) – 60 ml;
• broccoli – 300 g;
• cauliflower – 1 pc.;
• oregano, paprika – 0.25 tsp each;
• carrots – 1 pc.;
• zucchini – 1 pc.;
• dill - 1 bunch.

Cooking method:

1. Rinse the meat, remove films, blot with a napkin, cut into thin and short strips.
2. Divide the cabbage head into florets and cut into cubes. Cut zucchini and broccoli into similar shapes.
3. Make carrots into strips.
4. Before throwing food into the frying pan, pour oil into it and heat it. First fry the meat, as soon as it releases its juice, simmer for 2 minutes, then add cabbage leaves and coarsely chopped onion.
5. Place the carrots in the roasting pan along with the rest of the ingredients, season and mix everything.
6. Add finely chopped dill, salt the mixture, simmer for 20 minutes, stirring, under a closed lid.

With tomato paste

• Cooking time: 40 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 48 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.
• Difficulty of preparation: easy.

This is the fastest way to stew cabbage in a frying pan. You should take a closer look at this recipe if you want to feed your family healthy food. Cabbage stewed in a frying pan with tomato paste can be used as an independent dish or become a filling for pies that you have been wanting to bake or fry for your children for so long.

Ingredients:

• cabbage – 500 g;
• pepper, salt - to taste;
• greens – 0.5 bunch;
• onion – 1 pc.;
• oil (vegetable) – 3 tbsp. l.;
• laurel leaf – 1 pc.;
• tomato juice – 1 tbsp.;
• carrot – 1 pc.

Cooking method:

1. Chop half a head of cabbage thinly using a special grater, place everything in a bowl, kneading with your hands to release the juice.
2. Remove the skins from the onion and cut it into cubes.
3. Peel the carrots, then either grate or cut into strips.
4. Heat vegetable oil in a frying pan, fry the onions and carrots in it first.
5. Pour in the tomato juice (if desired, you can replace it with tomato paste and water), simmer for 12 minutes. Salt the mixture, add bay leaf and pepper.
6. Add the juiced cabbage sticks to the frying pan and stir.
7. Cover the dish with a lid, leave, and let the dish simmer for 15 minutes.
8. If necessary, add a little water and continue simmering.
9. Add the greens, chopping them first, and after 3 minutes turn off the stove.

With mushrooms

• Cooking time: 30 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 53 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.
• Difficulty of preparation: easy.

This recipe with photos will prove to you that you can prepare delicious stewed cabbage in just a little time. The only condition for preparing such a dish is the presence of a head of Beijing lettuce and frozen mushrooms. Try to diversify your menu and start stewing cabbage with mushrooms in a frying pan - a completely dietary dish, because there is a minimal amount of oil.

Ingredients:

• assorted mushrooms – 1 package;
• Chinese cabbage – 1 pc.;
• onion – 1 pc.;
• curry - to taste;
• salt – 1 tsp;
• pepper, nutmeg - 0.25 tsp each;
• brown sugar – 0.5 tsp;

Cooking method:

1. Finely chop a large head of Chinese lettuce.
2. Chop the defrosted mushrooms and fry without adding oil. Add a little oil at the end of the process to brown the mushrooms. Transfer the finished product to a plate.
3. Cut the onion into quarter rings, place it in the same container where the mushrooms were just, add curry.
4. In a separate frying pan without oil, simmer the peking under a closed lid. When the juice comes out, add salt, season with the rest of the spices, and add a little sugar.
5. Open the lid and turn the heat to high and let the liquid evaporate.
6. Mix mushrooms with remaining ingredients.

With Chiken

• Number of servings: 6 persons.
• Calorie content of the dish: 58 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.
• Difficulty of preparation: easy.

This classic recipe will help even an inexperienced housewife to make a dish that every member of the family will like. Stewed sauerkraut with chicken is prepared in olive oil, so in the end the hot dish will not only have a pleasant aroma, but will also bring more benefits to the human body than if the ingredients had to be fried in vegetable oil.

Ingredients:

• olive oil – 25 ml;
• potatoes – 500 g;
• onion – 100 g;
• sauerkraut – 500 g;
• salt, herbs - to taste;
• broth – 500 ml;
• chicken (fillet) – 300 g;
• carrots – 200 g;
• tomato paste – 1 tbsp. l.

Cooking method:

1. Cut the onion into quarter rings, fry by pouring oil into a frying pan.
2. Grate the carrots and also send them after the onions.
3. Peel the chicken from the film, cut it, add the pieces to the vegetables. Cover the dish with a lid and leave the food to simmer.
4. If necessary, rinse the fermented product and cut the potatoes into cubes. Place both pieces in a bowl with the rest of the ingredients.
5. Mix the tomato paste thoroughly in the prepared broth. Pour mixture over chicken and vegetables.
6. Salt the dish and leave to cook for another 20 minutes.

With stew

• Cooking time: 55 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 88 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.
• Difficulty of preparation: easy.

When you need to feed several people a very tasty lunch or dinner, you can consider the excellent option of preparing a hot main dish in a frying pan. Stewed cabbage with stew is an easy and quick way to feed the whole family delicious food, because it takes very little time to cook, because beef stew is a ready-made product.

Ingredients:

• potatoes – 6 pcs.;
• cabbage – 400 g;
• stew - 1 can;
• carrot – 1 pc.;
• salt – 0.5 tsp;
• laurel leaf – 1 pc.;
• greens – 1 bunch;
• oil (vegetable) – 2 tsp;
• pepper - to taste;
• bell pepper – 1 pc.

Cooking method:

1. Chop part of the head of cabbage, peel the potatoes and cut into cubes. Place the pieces in a frying pan where the oil is already hot.
2. Add grated carrots, seeded and chopped peppers to the vegetables.
3. Cover the dishes and simmer the food for 15 minutes.
4. Add the stew to the frying pan with the almost cooked vegetables.
5. Salt the future dinner, add a mixture of your favorite herbs if desired, add one bay leaf and simmer for another 10 minutes.
6. 3 minutes before turning off the heat, sprinkle the dish with herbs, after chopping them.

With minced meat

• Cooking time: 40 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 105 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.
• Difficulty of preparation: easy.

In the step-by-step recipe, even an inexperienced cook will understand how to prepare an excellent dish that even children will love, because thanks to stewing, the cabbage becomes so tender that you don’t even need to chew it. Stewing cabbage in a frying pan means throwing in all the chopped ingredients and waiting for them to cook – ideal for those who don’t have a lot of time.

Ingredients:

• oil (vegetable) – 3 tbsp. l.;
• tomatoes – 2 pcs.;
• onion – 1 pc.;
• cabbage – 700 g;
• minced meat – 400 g;
• pepper, salt - to taste;
• carrots – 1 pc.

Cooking method:

1. Remove the skins from the onion, chop finely, fry by pouring oil into a frying pan.
2. Grate the carrots and set aside for now.
3. Place the minced meat on a frying pan, mix with the onion, do not forget to knead the mass after 3 minutes, otherwise everything will stick together into one lump.
4. Add carrots, salt and pepper the dish to taste. Simmer for 10 minutes.
5. Finely chop part of the head of cabbage, add salt, and mash it a little with your hands.
6. Combine the chopped vegetable with the minced meat, leave, let it simmer for 10 minutes, but do not cover the dish yet.
7. Mix the ingredients, close the lid, simmer for another 15 minutes, and 3 minutes before the end of the process, add small pieces of tomatoes.

Video

When you read all my recipes, you will understand that stewed cabbage is a universal dish to which you can add any ingredients. I hope that the ideas presented in this article will encourage you to experiment in the kitchen!

But first, some tips for those who want to cook stewed cabbage for the first time.

• The top leaves (3 - 4 pieces) must be removed, especially if there is any damage on them. There is no need to wash the head of cabbage.
• Cut the cabbage into 4 parts. Cut out the stalks. Finely chop with a sharp knife or grate on a special grater.
• It is better to choose sauerkraut for stewing that is not very sour. You should not rinse it, otherwise you will wash all the vitamins out of it.
• It’s better to add too much sugar to the sauerkraut for your taste.
• Cut large slices of cabbage.
• If you add 1 - 2 tablespoons of flour, the cabbage will acquire thickness and a unique taste. Fry the flour until golden brown in a frying pan without oil. Stir constantly. Add to cabbage 5 minutes before cooking.
• To give fresh cabbage a more sour taste, you can add a tablespoon of 6% vinegar 15 minutes before cooking. It’s better to dilute 9% with water a little.
• Young cabbage is stewed on average 10 minutes less than old cabbage.
• The unpleasant odor that cabbage gives off when stewing can be neutralized in several ways:

– place a piece of stale bread on top. When it gets wet, remove it with a slotted spoon and replace it. You can wrap it in gauze or a clean cloth;

– put several washed walnuts directly in the shell into the frying pan;

– cover the frying pan with a cloth soaked in vinegar, and then with a lid.

Content:

The easiest recipe for stewed cabbage

Chop the required amount. Sprinkle lightly with salt and rub with your hands to release the juice from the cabbage. To the frying panpour some vegetable oil. Place the cabbage there, cover with a lid and turn the heat to low.

Stir occasionally to prevent the cabbage from burning.

After 20 minutes, when the cabbage becomes a little softer, dilute the tomato paste. You can also useconcentrated tomato juice or tomatoes.

I like there to be more tomatoes. Usually, I put cabbage in a frying panI take 2 tablespoons of concentrated. Add a glass or two of warm water to the pasta (this will help it disperse better), salt, sugar and peppertaste. The tomato should be sweet and sour.

If you stew sauerkraut, make the tomato sweeter.

Pour the mixture into the frying pan until the liquid almost covers the cabbage. Don't be afraid if you think there is too much liquid.Most of it will evaporate during simmering. In extreme cases, it can be drained later.

Simmer the cabbage until tender (it should become soft and absorb the tomato mixture) for another 20 minutes with the lid closed.

Another simple recipe for stewed cabbage with onions

Ingredients:

• head of cabbage;
• onion 1 – 3 heads (depending on the size of the head of cabbage and your taste);
• tomato paste – 1 – 2 tablespoons or tomato juice – a glass, or 5 – 6 tomatoes;
• water - a glass or more;
• salt, sugar. pepper - to taste.

Cut the onion into half rings. Fry it until golden brown in vegetable oil.

Add one to two tablespoons of tomato paste and lightly fry along with the onion. Season the pasta with salt, sugar and pepper.

Add cabbage and mix well. Cover with a lid and reduce heat to low.

After 5 - 7 minutes, add hot water so that the liquid almost covers the cabbage. Let it boil and reduce the heat again. Taste and add salt, sugar and pepper as needed.

Simmer until done under the lid, remembering to stir occasionally.

Cabbage stewed with sausage or sausages

Ingredients:

• head of cabbage;
• onion – 2 large heads;
• carrots – 1 piece;
• tomato paste – 2 tbsp. spoons
• boiled sausage (sausages or wieners) – approximately 300 g;
• salt, sugar, pepper to taste;
• Bay leaf,
• vegetable oil for frying.

Everything is done as in the previous recipe, only we add carrots, sausages or sausage. Cut these sausages into arbitrary pieces and fry in vegetable or butter, as you like.

If you doubt the freshness of sausages or sausages, simply fry them longer. But make sure they don't turn into crackers.

Grate the carrots on a coarse grater and place them in the onion for frying, and then add the tomato paste.

Place the fried sausages in the cabbage about 10 minutes before they are ready.

Stewed cabbage with meat or chicken

Ingredients:

• head of cabbage;
• meat - pork, chicken, veal or beef - about 500 g;
• onion – 2-3 heads;
• tomato paste – 2 – 3 tbsp. spoons (can be replaced with tomatoes or juice);
• water – 1 – 1.5 cups;
• vegetable oil for frying;
• salt, sugar, pepper to taste.

Wash the meat under cold water. If you are cooking with chicken, remove all the bones. Cut into small pieces. Salt and pepper to taste. Fry until golden brown in vegetable oil in a frying pan in which we will make stewed cabbage.

Transfer to another bowl.

Cut the onion into half rings and fry in the oil left over from the meat - it will be tastier.

Add tomato paste to the onion and, stirring constantly, fry it for 3 minutes.

Now we put shredded fresh or sauerkraut there - we must first squeeze it out. Mix well so that the paste is evenly distributed.

Add salt, sugar, pepper.

Fry cabbage with tomatoes and onions for 5 minutes.

Add hot water to lightly cover the cabbage. Let's boil. Reduce heat to low and add meat.

Cover everything with a lid and simmer until cooked (about 40 minutes), remembering to stir and taste periodically to adjust the taste.

There are times when you don’t want to dirty extra dishes. Therefore, the meat can be fried together with onions. Only the onion should be added when the meat is already browned. And then add the tomato and cabbage.

How to deliciously stew cabbage with meat in a slow cooker

• cabbage - half a head of medium size;
• pork - 500 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• tomatoes - 3 pcs.;
• water - 1 glass;
• salt, sugar, pepper to taste;
• dill (can be frozen or dry) - to taste.

Cut the meat into small pieces and place in a bowl. Place shredded cabbage on top.

Next add finely chopped tomatoes.

On them are finely chopped onions and grated carrots.

Add salt, sugar and pepper. Fill with water.

We set the “Quenching” mode and the timer for an hour and a half.

After an hour from the start of cooking, the vegetables must be mixed.

At the end of the process, sprinkle the dish with dill and you can serve.

Recipe for delicious stewed cabbage with potatoes in a frying pan

Ingredients:

• potatoes - 5 pieces;
• cabbage - half a head;
• onion – 1 piece;
• carrots – 1 piece;
• tomato paste – 2 tbsp. spoons;
• water – one and a half glasses;
• 1 bay leaf;
• cumin (to taste);
• salt, sugar, pepper;
• vegetable oil for frying.

Cut the peeled onions and carrots into strips. Cut the potatoes as you like.

Shred the cabbage. It should be about twice as much as potatoes, because its volume will decrease during stewing.

Fry the potatoes in vegetable oil until half cooked. Leave it aside for now.

Fry the onion in the same oil. After 3 minutes, add carrots to it, and then cabbage.

Simmer everything together for about 5 minutes. Add water. We also bring it to half-ready.

Now we add our not quite ready potatoes and spices.

Add tomato paste diluted with water. Bring to a boil. We taste and adjust the taste.

Simmer covered over low heat until done.

A simple recipe for cabbage stewed with zucchini - step-by-step preparation with photos

Ingredients:

• carrot - 1 pc.;
• onion - 1 pc.;
• cabbage - approximately 300 g;
• zucchini - approximately 400 g;
• sour cream - 4 tbsp. spoons;
• tomato juice - a glass;
• sugar - 1 tbsp. spoon (without slide);
• salt - 1.5 teaspoons;
• ground black pepper – 2 pinches;
• bay leaf - 2 pcs.;
• citric acid - on the tip of a knife.

Cut the carrots with a knife.

Place it in a frying pan with heated oil.

Chop the onion coarsely.

And add it to the carrots.

It is better to cut the cabbage into squares. And we send it to the fried carrots and onions. Lightly fry all this.

Wash the zucchini, cut off the peel, also cut into small squares and add to the frying pan with the cabbage.

Lightly fry everything together until the zucchini releases its juice.

As soon as the juice appears, add all the spices and mix.

Fry over medium heat, stirring constantly, until the excess liquid has evaporated. Then add sour cream and tomato juice.

Stir everything thoroughly. Reduce heat, cover with a lid. Taste it about 5 minutes after boiling. Add if some spices are missing. Simmer until done.

You can see how to cook vegetable stew with cabbage in.

Stew cabbage with minced meat

• cabbage - 1 medium fork;
• minced meat (any) - approximately 500 g;
• onion - 1 pc.;
• carrot - 1 pc.;
• tomato – 2 tbsp. l. or fresh tomatoes, or in their own juice - 4 - 5 pcs.;
• water - half a glass;
• bay leaf - 2 pcs.;
• vegetable oil - 3 tbsp. l.;
• salt and ground pepper - to taste.

Cut the onions and tomatoes into small pieces. Grate the carrots on a coarse grater. Finely chop the cabbage. If you use tomatoes in their own juice, mash them with a fork along with the juice.

Heat vegetable oil in a frying pan and add onion to it, lightly fry. Add carrots there.

As soon as the carrots are slightly browned, immediately add the minced meat. Mix it well and mash it with a spatula so that there are no lumps. Cover with a lid and simmer for about 5 minutes.

Place a small portion of cabbage on top, cover with a lid and let simmer for a few minutes until it softens. Then add the next portion and so on until all the cabbage is gone. Do not forget to mix everything well.

When all the cabbage is laid out in the frying pan, season: salt, pepper, add tomato paste, tomatoes or tomato juice. Mix everything well, cover with a lid and leave to simmer for about 5 minutes over medium heat until the cabbage softens.

Mix thoroughly again, reduce the heat to low, cover with a lid and leave to simmer until done.

Cabbage in the oven, stewed with mushrooms

In principle, this recipe can also be used for a frying pan.

Ingredients:

• cabbage – 1.5 kg;
• onions – 4 pcs.;
• carrots - half a kilo;
• fresh mushrooms (any) – half a kilo;
• tomato paste – 2 tbsp. l.;
• salt, sugar, pepper and other spices to taste;
• water – 2 glasses.

Chop the cabbage and fry in pieces in vegetable oil. Place the fried cabbage in a pan, which you put in the oven.

Chop the onion as desired and fry it in a small amount of oil.

Grate the carrots on a coarse grater, add to the onion and lightly fry. Place vegetables in cabbage.

Cut the mushrooms into arbitrary small slices. If you use dried mushrooms, you must first soak them in water. Fry the mushrooms with a minimum amount of oil. The juice they secrete should be poured into a pan with cabbage. Add a little vegetable oil to the mushrooms and fry a little. Place the mushrooms in a saucepan with cabbage, add spices, tomato and water.

Place the pan in an oven preheated to 180 - 200 degrees, do not cover with a lid.

Simmer until tender, stirring occasionally and adding water if it boils over.

About 15 minutes before readiness, add the bay leaf.

Stewed cabbage with chicken liver and hearts

Ingredients:

• cabbage – 1 kg.;
• chicken liver with hearts– 500 gr
• onions – 2 pcs.;
• carrots – 1 pc.;
• tomato paste – 2 tbsp. l.;
• apple cider vinegar – 1 tbsp. l.;
• sugar – 1 tbsp. l.;
• salt – 1 tsp;
• flour – 1 tbsp. l.;
• ground black pepper- taste;
• bay leaf - to taste;
• vegetable oil for frying;
• water – 1 glass.

There is one nuance here: the liver must be cooked quickly. Therefore, it is better to immediately separate it from the hearts, cook it, but add it to the cabbage 10 minutes before it is ready.

Place the hearts on heated vegetable oil. Fry them until slightly browned.

Add finely chopped onions and grated carrots there. Add a little salt to taste and sauté for 3 – 5 minutes.

Add shredded cabbage. Mix everything thoroughly. Add water. Reduce heat, close the lid and simmer for 20 minutes.

Pour the flour directly into the tomato paste, stir well, salt, pepper and add sugar, gradually bringing it to the desired taste. Place the pasta in the cabbage and pour in the vinegar.

10 minutes before readiness, add chicken liver. cabbage – 1 piece;

rice – 200 gr. (1 glass);

hot pepper – 1 piece;

sunflower oil– 50 gr.;

water – 400 gr. (2 glasses);

tomato paste – 100 gr. (2 tbsp);

lemon acid- on the tip of a knife;

salt, sugar - to taste.

Rinse the rice first and boil in slightly salted water until half cooked. It depends on the type of rice, but on average it takes 10 minutes.

Finely chop the onion. Grate the carrots on a coarse grater. Finely chop the hot pepper. If you don’t like spicy food, you can put less pepper or not at all.

Fry everything in a frying pan for a few minutes in a small amount of vegetable oil.

Now add finely chopped cabbage and half-cooked rice. Mix everything well.

Close the lid. Reduce gas to low and simmer, stirring occasionally, for 20 minutes.

In the meantime, you can start preparing the tomato sauce. But be careful and follow the indicated proportions! Rice loves moisture very much. If you add less water, the dish may turn out dry. And if there is too much moisture, it will turn out to be an unsightly mess. In the first case, you can add water.

Mix tomato paste with water, citric acid, salt and sugar. Try it, if you don’t like the taste, adjust it by adding one of the ingredients. Citric acid, accordingly, adds sourness to your sauce. If you don't want it, then don't put it in.

Add all this to the cabbage with rice and simmer until tender, about another 30 minutes.

Stewed cabbage with smoked meats

Products:

• cabbage – 1 head;
• red bell pepper – 1 pc.;
• carrot – 1 pc.;
• onion – 1 pc.;
• smoked chicken leg – 1 pc. – can be replaced with any smoked meats;
• tomato – 2 – 3 tbsp. l.;
• bay leaf – 3 – 5 pcs.;
• allspice peas – 5 pcs.;
• vegetable oil for frying;
• salt, sugar, pepper - to taste.

Finely chop the cabbage and fry lightly in vegetable oil for about 10 minutes.

Add tomato paste, all seasonings and bay leaf. Pour in a glass of hot water.

Mix everything well. Reduce gas to minimum. Cover the frying pan with a lid. Simmer, stirring occasionally, until cooked (about 20 minutes). Don't forget to taste to adjust the taste.

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The question of how to stew cabbage in a frying pan will not confuse anyone, because this is the favorite dish of many people. Firstly, it is nourishing, secondly, tasty, thirdly, inexpensive, fourthly, it is appropriate both on the festive and everyday table. However, even when preparing such a simple dish, you need to follow some specific rules. This, of course, is for those who not only want to set the table faster, but want to learn how to stew cabbage deliciously in order to surprise loved ones.

General principles

Stewed cabbage can serve as a side dish for fish or meat, or as an independent main dish, especially if you add mushrooms and meat to it. Or you can leave the product pure for vegetarians. Stewed cabbage is also very often used as a filling for all sorts of flour products: dumplings, pies, etc. As you can see, such a simple and inexpensive product, and so many things you can prepare! And this takes into account the fact that we are only talking about how to stew cabbage in a frying pan. But it can still be used to prepare a huge number of other dishes.

What kind of cabbage should be stewed, and why should it be done?

The product for preparing the described masterpiece can be taken either fresh or fermented. There is no difference, it’s just a matter of taste, and the body in any case will receive all the vitamins and microelements it needs, especially in spring and autumn. And this is taking into account the fact that the number of calories in this product is negligible. Those who care about their figure can simply stew cabbage in water, and people who are not worried about excess weight, but love to eat tasty things, can add butter, meat, mushrooms, beans, etc.

How to prepare the main product

It’s not enough to know how to stew cabbage in a frying pan; you should approach the preparation process no less responsibly. So, if you are stewing fresh cabbage, first remove all the top leaves from it. They are usually tough, which does not make the dish any better. Then rinse the head of cabbage thoroughly, divide it into about 4 equal parts with a knife, remove the stalk from everywhere, and chop it the way you like it.

If you make sauerkraut, pick it over. Leave the small pieces and chop the large ones. If the product is too acidic, it must be washed. However, there is a disadvantage to this - in this state of affairs, you lose a huge amount of vitamin C. So try not to purchase very sour cabbage for these purposes. If the acid level suits you, then you should not rinse anything, and during the cooking process it is advisable to add 1 tablespoon of sugar to the cabbage.

Classic recipe

Stewing cabbage is not at all difficult, you will now see for yourself. We will need the following ingredients: 1 head of fresh cabbage (weighing no more than 1 kg), 1 fresh carrot, 1 onion, 1 tbsp. l. (as much as possible) tomato paste, salt, sugar, bay leaf and other spices individually.

You still don’t know how to stew cabbage in a frying pan? Remember! To begin, finely chop the onion and grate the carrots. After this, heat the frying pan thoroughly, put the onion on it, and sauté. As soon as it is browned, add carrots and stir.

Now you can start eating cabbage. We chop it, then put it in another frying pan with oil heated in it, add our frying, spices, and tomato paste. Now salt and pepper this aromatic delicacy, cover the dish with a lid and cook. If you are wondering how long to stew cabbage, then it is impossible to give a definite answer in this matter. On average, the stewing process takes 15-20 minutes, it all depends on what kind of cabbage you purchased (early, late, etc.). Keep an eye on the product in the pan. Once it becomes soft, turn it off.

Variations on this theme

We have just described the classic version of preparing stewed cabbage. At your discretion, you can remove from the list or add any ingredients to this culinary masterpiece, the main thing is that they are successfully combined in this dish. For example, many people like parsley and dried dill in this delicacy.

If you miscalculated the amount of shredded cabbage and you end up with a whole mountain in the pan, don’t worry. This is the secret and the main feature of this product - it has the unique property of decreasing in volume due to the release of juice during the cooking process. So don't worry, just mix gently.

If you have little oil left or want to save it, just add water during cooking; it won’t make the dish worse. By the way, keep in mind the fact that cabbage cooked in unrefined sunflower oil will taste better. Now the question of how to stew cabbage for pies or other products has disappeared by itself. Feel free to use the classic recipe or change it as you wish.

How is sauerkraut prepared?

To do this, you should purchase approximately 1 kg of the main product, 500-600 g of carrots, 3-4 medium onions, 2-3 tsp. cumin, vegetable oil.

Here, too, first we chop the onion and sauté it in a well-heated frying pan in oil. After this, add the grated carrots and simmer all together for several minutes. Then put the cabbage here, pour in enough water to cover all the ingredients. After 20 minutes, add cumin and simmer until fully cooked.

How to stew cabbage with chicken?

This dish not only cooks very quickly, but it turns out incredibly tasty, soft, and satisfying. This recipe does not include onions, but if this is strange for you or seems wrong, you can add the product.

So, we will need the following ingredients: a small head of cabbage (up to 1 kg), 500 g of chicken (you can take any part of it), 2-3 tbsp. l. tomato paste, oil, salt, pepper.

Let's start with meat. We cut it into pieces that are most suitable for you in dishes. If you bought chicken legs, then it is advisable to remove the skin from them, and you also need to separate the meat from the bones.

Now add the chopped main product here, mix everything carefully, cover with a lid, simmer for 20 minutes. If the dish suddenly starts to stick to the bottom, add a little water. After the specified time, pepper, salt, add pasta, mix everything thoroughly. Leave to simmer for another 15-20 minutes. Bon appetit!

From such a seemingly simple and inexpensive vegetable you can prepare truly royal dishes. Stewed cabbage is one of them. Varying spices and additional ingredients, sometimes you get real culinary masterpieces - tasty, satisfying, aromatic. You can stew the cabbage modestly in water, with a little added oil, or you can add meat, mushrooms, raisins, prunes, tomato paste, beans and other vegetables. In any case, it will turn out delicious. Try and choose the recipe you like best.

Stewed cabbage - food preparation

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

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

Stewed cabbage - the best recipes

Recipe 1: Stewed cabbage

A very simple recipe, even novice housewives can prepare 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, which weighs 1-1.5 kg. Even if it seems that there is too much chopped cabbage, during stewing it will release 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 add dried dill, parsley and bay leaf to taste. Some people like cabbage to be more bland, so it should be stewed without adding tomato paste.

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

Cooking method

Chop the cabbage into small strips and the 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, stirring with tomatoes and onions, add one and a half glasses of hot water. When the mixture boils, reduce the heat and simmer the cabbage until soft. This will take 30-40 minutes. About ten minutes before the end of stewing, add salt and pepper to the cabbage.

Recipe 2: Stewed cabbage with sausage

You don’t always have meat on hand, but you can find a piece of boiled sausage or a couple of small sausages in the refrigerator. You can combine them with cabbage and quickly prepare an 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 the onions, chopped into half rings, in a casserole, add grated carrots, and after two minutes, thinly sliced ​​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 the sausage or small sausages as desired, fry until crisp and add to the cauldron with cabbage. In the same oil where the sausage was fried, fry the tomato paste for a minute and add to the vegetables. Add all the spices and salt, mix and simmer everything together for another five to seven minutes.

The second method of stewing cabbage with sausages more dietary and quicker to prepare. You will need: the same cabbage, 2 small carrots, sausages, 3 tablespoons of olive oil (exactly olive), herbs and salt.

Pour oil into a frying pan or cast iron casserole, add grated carrots and chopped cabbage into small strips. Cover with a lid and fry over high heat. It is necessary to ensure that the vegetables do not burn; to do this, stir them periodically. When the cabbage is browned, reduce the heat, 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: Stewed cabbage with chicken

The dish cooks quite quickly, so you can easily prepare it before your husband comes home from work. The cabbage comes out very juicy and tender, and when combined with chicken it turns out absolutely perfect. This recipe does not add onions, but those who cannot imagine cooking meat and cabbage without onions can of course add it. In this case, it is pre-fried before adding meat. If you want to add whole pieces of chicken, before adding the cabbage, you need to bring them to half-cooked quality - fry or stew them 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

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

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

Recipe 4: Stewed cabbage with prunes

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

Ingredients: cabbage - 1-1.5 kg, 200-300g chicken breast or fillet, one carrot, one onion, 150g smoked pitted prunes (not a full glass), tomato paste 2-3 tablespoons, salt and pepper to taste, a couple of bay leaves and vegetable oil.

Cooking method

Cut the meat into cubes and fry it. Then add one by one, frying little by little, onion in half rings, grated carrots, cabbage cut into small strips. Pour in about a glass of boiling water and simmer over medium heat for 15 minutes. Open the lid and add tomato paste and prunes. Pour in about another glass of boiling water, stir, add bay leaves, salt and pepper. Close the lid and simmer for 15 minutes until done.

Recipe 5: Stewed sauerkraut

The sour taste of sauerkraut is in perfect harmony with any meat, which is why it is considered a traditional side dish for many meat dishes. This recipe is borrowed from Latvian cuisine. The cabbage turns out very tasty. And the secret is simple - you need lots and lots of carrots. And it must be rubbed on a fine grater. You can, of course, grate it coarsely, but in the original it is finely grated.

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

Chop the onion finely and lightly fry, add grated carrots and simmer them together a little. Then add sauerkraut and add water - approximately to the level of the cabbage layer. Leave to simmer until done.

After about half an hour, add cumin and continue to simmer until soft. Cabbage is especially tasty when cooked in pork fat.

Recipe 6: Stewed cabbage with mushrooms

Cabbage with mushrooms tastes amazing. It is prepared in the oven, but before that the vegetables are fried on the stove in a frying pan. The extinguishing process takes from 40 minutes to one hour. The time depends on the hardness of the cabbage and the temperature in the oven. At the end of the day, the cabbage takes on a beautiful light brown hue and simply 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 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. There is no need 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 add a little water. Transfer to a cauldron.

Chop the mushrooms randomly and place them in an almost dry frying pan. Once they release the juice, you need to pour it into a cauldron, add oil to the mushrooms in a frying pan and fry. Place them in a cauldron too. The contents of the cauldron must be salted, mixed, added 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 the lid open until done.

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

A tablespoon of ordinary wheat flour will add density and a unique taste to stewed cabbage. It must be dried in a dry frying pan until creamy and added to the cauldron five minutes before it is 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 cannot stand its specific smell when cooking, put a slice of stale bread in the pan. At the end of cooking, remove the softened bread with a slotted spoon.