A simple and at the same time elegant dish, which is served in the best restaurants in the Czech Republic and Germany - stewed cabbage. Having diversified it with other ingredients, you can get a full breakfast, lunch or dinner, hearty and healthy. You can use fresh or sauerkraut for cooking, stew in a pan or slow cooker. Preparing a meal is simple and easy, and knowing a few subtleties, you can surprise guests and household members with a real masterpiece.
Material Content:
Braised Cabbage - A Classic Recipe
How to stew cabbage quickly, from a simple set of products, the classic recipe will tell. The main ingredient should be taken 2 times more than the estimated volume of the finished dish - during the stewing of cabbage it will become much less.
To prepare food according to this recipe, it is better to take a ripe vegetable, harvested in the fall. So the final dish will turn out crispy, juicy, and not soft, as from a young vegetable.
Of the ingredients you need to stock up:
- cabbage weighing 1.2 or 1.6 kg;
- onions - 1-4 things, depending on the size and taste preferences;
- tomato paste - 60 g;
- sunflower oil - 20-30 ml;
- spices to taste (salt, sugar, black pepper).
Cabbage is chopped or chopped thinly with a knife. If the child will eat the dish, then it is better to grate the cabbage. In a frying pan with high sides, the oil is heated and the onions, previously chopped into small cubes or half rings, are slightly browned. After that, tomato paste and cabbage diluted in boiled water are added. After boiling the products, reduce the heat, cover the container and simmer until cooked (25-40 minutes, depending on the maturity of the vegetable). Young cabbage can be cooked in 7-12 minutes.
5 minutes before cooking, salt and other spices are added, including a bay leaf.You can put a little sugar and other spices to improve the taste.
Meat recipe
Braised cabbage with meat is cooked in a cauldron or in a deep frying pan. If there are no such containers, a pot with a thick bottom will do.
To prepare the dish, prepare in advance:
- cabbage - 1.6 kg;
- meat of any animal - 500 g;
- carrots - 1 large or a couple of small root crops;
- onion - 1 pc.;
- tomato paste - 2.5 tbsp;
- water - 1 tbsp .;
- sunflower oil - 30-40 ml .;
- table salt and seasonings.
To prepare a tasty dish, all products are first cut, and only after that the cooking process begins. First, the cabbage is shredded or rubbed on a coarse grater. The peeled onions are diced, the carrots are rubbed or chopped with a knife. Separately, dill seeds are prepared - fragrant, they will make the dish tasty and appetizing.
It is interesting: stewed cabbage with minced meat
The meat is cut into small portions. Vegetable oil is well warmed up in the tank and the meat is fried until golden brown. Periodically during the cooking process, the meat should be stirred using a wooden spatula. This is followed by the addition of onions, carrots and dill seeds. Then stew everything under the lid until the vegetables are soft. Then chopped cabbage is added and stewed for another 10 minutes. After thick tomato juice or paste is added, diluted with water, everything is mixed and cooked under the lid for another 10 minutes. Salt and pepper are added at the end to taste.
Potato Stew Recipe
Braised cabbage with potatoes is a versatile dish that can be easily prepared at home, regardless of the season. This dish is suitable as breakfast or dinner, complement the meat side dish. The positive side of such a meal is its satiety and low calorie content. It is perfectly absorbed and causes discomfort in the stomach.
List of ingredients:
- small white cabbage - 1 pc.;
- potatoes - 2-5 (depending on size);
- carrots - 1 pc.
- tomato paste - 2 tbsp .;
- boiled water - 200 ml;
- salt and spices.
How to stew potatoes with cabbage correctly so that both products retain their nutritional value and taste? First, finely chopped onion is fried in vegetable oil, after grated carrots on a coarse grater. Next you need to put peeled and diced potatoes, cover the container with a lid and simmer, stirring constantly, over low heat.
When the potatoes are in a state of semi-preparedness, cabbage, finely chopped or chopped, is added to the pan. Simmer for another 15 minutes, then pour the tomato juice (dilute the paste with water). At the end, pepper, salt and serve.
Chicken Recipe
Chicken meat and stewed cabbage go well together. The recipe for this dish should be preserved in the cookbook, as he will help out with dinner to her husband, who will soon come home from work. The juicy and delicate taste of cabbage will ideally merge in a duet with aromatic chicken meat. A minimum of products, cooking time, and a light nutritious meal will be ready.
From the ingredients should be taken:
- cabbage - 1.3 kg;
- chicken meat (brisket, fillet or ham) - 500 g;
- tomato juice or pasta - a few tablespoons;
- sunflower oil - about 45 ml;
- a mixture of peppers and salt to taste.
The meat should be cut into large or small pieces (optional) and fry in warmed sunflower oil until white. After chopped cabbage is added, everything is mixed and cooked for 15 minutes.
In case of burning a vegetable, a small amount of liquid can be poured into the container.
8 minutes before cooking, tomato paste, salt and pepper are added. Such a dish is best served with stewed potatoes or mashed potatoes.
Cooking with sausages
Tasty and quick cabbage stewed with sausages. This dish can be attributed to diet, suitable for children and those who follow the figure.
It is prepared from:
- cabbage - 1 head of cabbage;
- small carrots - 1-2 pcs.;
- sausages - 300 g;
- olive oil (on the other it will not be so tasty) - 4 tbsp;
- greens and salt.
Oil is heated in a frying pan or a cast-iron casserole, grated carrots and finely chopped cabbage are poured. Vegetables should be thoroughly fried over medium heat, then add 100 ml of hot water, sliced sausages and spices. Simmer for 12 minutes, then add greens.
Braised cabbage with minced meat
The original recipe for this dish does not contain information about which meat to use for minced meat, so you can safely rely on your taste preferences. Cabbage, unlike other recipes, is not necessary to use white cabbage. Colored or Peking is suitable - vegetables that are useful for children and adults.
To prepare the dish you need to prepare:
- cabbage - 700 g;
- minced meat - 250 g;
- carrots - 2 small root vegetables;
- onions - 1 pc.;
- vegetable oil - 40 ml;
- paprika - a pinch;
- salt and pepper.
First you need to peel and cut the carrots into thin strips, then chop the onions. White cabbage is shredded (if colored, it is divided into inflorescences). In preheated vegetable oil, fry onions and carrots until half-cooked, then add minced meat and simmer until it changes color.
After this, chopped cabbage, spices are added and everything is stewed until cooked (about 15 minutes). The finished dish is served warm, decorated with greens - parsley and dill.
Mushroom Recipe
Braised cabbage with mushrooms is prepared in stages in two ways - on the stove and in the oven. Cooking time is about 60 minutes. In the finished dish, the main component becomes a beautiful light brown shade, acquires an amazing taste.
Required Products:
- raw cabbage - 1.4 kg;
- carrots - 400 g;
- onions - 3 large;
- any mushrooms - 500 g;
- 90 ml of tomato paste;
- pepper and salt to taste.
Cabbage is chopped and fried in hot oil. If there is a lot of cabbage, it should be fried one by one, shifting the finished into a clean container. The main product should be fried until it changes color and decreases in volume.
Onions with carrots are fried separately. In a dry frying pan, you need to stew a little mushrooms until they let the juice go. The resulting liquid is poured into a container with cooked vegetables and the mushrooms are further fried in the usual way in vegetable oil.
Vegetables, mushrooms are mixed in a deep baking sheet or a cauldron, spices, tomato paste and 400 ml of boiled hot water are added. The capacity is sent to the oven preheated to 190 degrees, and stewed until fully cooked.
Sauerkraut stew
Sauerkraut is loved and appreciated for its interesting taste, unique vitamin composition. In winter, when the price of fresh leafy vegetables is high enough, you can enjoy sauerkraut stew. It is suitable as a complement to any second dish, it will be a great filling for pies or dumplings.
From the ingredients should be taken:
- sauerkraut - 500 g;
- carrots - 300 g;
- white onion - 2 pcs.;
- sunflower oil (can be cooked on fat) - 30 ml;
- caraway seeds - 0.5 tsp
Onions and carrots are fried alternately in hot oil, after which sauerkraut is added to them. Then you need to add water to the vegetables - about 100 ml. Simmer until fully cooked, adding caraway and seasoning at the end.
Braised Cabbage with Zucchini
It is recommended to cook this dish with the help of a magic pan - a multicooker. Braised cabbage in a slow cooker with zucchini leaves tender, juicy, with the content of a full range of nutrients.
Preparing a meal of:
- cabbage - 1 forks;
- zucchini - 2 small fruits;
- tomatoes - 3 pcs.;
- onions - 2 pcs.;
- potatoes - 4 pcs.;
- carrots - 1 pc.;
- sour cream or mayonnaise - 130 ml;
- vegetable oil - 2.5 tbsp;
- spices;
- garlic - 2 cloves.
First you need to peel the vegetables and cut them - carrots into strips, potatoes and onions into cubes, chop cabbage. Oil is poured into the multicooker and the onion is fried in the appropriate mode.Following is the carrot, a couple of minutes later chopped tomatoes, cabbage and zucchini. When the vegetables are fried, you can put the potatoes and after a while add spices. Then the dish is cooked in the “stew” mode for 8 minutes. After the lid is opened and sour cream is added, greens and cooking continues for another 7 minutes.
To save time, you can immediately cook vegetables in a slow cooker by choosing the “stewing” mode. The taste will be a little different, but no worse than the previous version.
Features of cooking: in a pan, slow cooker, pan
Cooking cabbage in a slow cooker with a closed lid, you can cook a dish similar to that cooked in Russian stoves. This cooking method is convenient because it saves time - all the components are loaded into the bowl and the dish is cooked independently in the selected mode.
In a pan, stewed cabbage is obtained with a traditional smell and taste - juicy, rosy. The cooking process is quick and easy.
In a pan, it is recommended to cook cabbage if a large number of products are placed in addition to it or you need to make a large portion. For people with a disease of the digestive system, it is better to give preference to this method of cooking.
