Cabbage dishes are tasty and nutritious; cabbage contains a large amount of nutrients. We will tell you a simple recipe for stewed cabbage in tomato paste with carrots. We will stew white cabbage, the cooking time is 40 minutes. If you stew young cabbage, the cooking time will be reduced by about 10 minutes, since young cabbage cooks faster. We give a basic recipe for stewed fresh cabbage, you can add chopped sausage, sausages or pieces of chicken to the cabbage if you wish.

Taste Info Vegetable Main Dishes / Braised Cabbage

Ingredients

• white cabbage - a small swing;
• 1-2 carrots;
• tomato paste - 2-3 tablespoons;
• sunflower oil - 30 ml;
• salt - a teaspoon;
• bay leaf - 2-3 leaves.

How to cook stewed fresh cabbage with carrots

The first step is to chop the cabbage. It is better to do this with a knife, and not in a combine or with a grater. Only by hand is it possible to chop cabbage beautifully and finely. Mash the shredded cabbage slightly with your hands so that it becomes softer and lets the juice out.


Carrots should be peeled, cut off the base. Peeled carrots should be grated.


Add the carrots to the cabbage.
We will stew the cabbage in a pan. To do this, you need a pan with high enough sides so that the cabbage does not fall out of the pan during the roasting and stirring.
Pour a little sunflower oil into the pan and spread the cabbage with carrots. Add two or three bay leaves for aroma and piquancy of taste.

Fry the cabbage for the first five minutes over high heat, stirring with a spatula every 20-30 seconds, otherwise the cabbage will start to burn. After a few minutes, cabbage with carrots will become much softer. Add salt and mix thoroughly the contents of the pan.


Next, add tomato paste to the cabbage. To do this, in a cup of water, stir two tablespoons of tomato paste. Then pour the water with the paste directly into the pan with cabbage.


We cover the pan with a lid and continue to simmer the cabbage on low heat for about 15 minutes (do not forget to periodically mix). The amount of liquid in the cabbage should be controlled. When the bulk of the water evaporates, the cabbage is ready. Turn off the heat and transfer the stewed cabbage to the salad bowl. For information: in the process of frying and stewing, cabbage will die and decrease in volume by about half.


As you can see, putting out fresh cabbage was not difficult. Such dishes as mashed potatoes, jacket baked potatoes, buckwheat porridge are perfect for stewed cabbage in tomato cabbage.

Each housewife is pleased to please their beloved and loved ones with not only delicious, but also healthy dishes. It is even more healthy if the treat is prepared from the most affordable and simple food. These are cabbage. It contains a large number of vitamins, micro and macro elements, such as calcium, phosphorus, potassium, magnesium, vitamins PP, C, B2, etc.

No wonder they used to always say that without bread, potatoes and cabbage - nowhere!

Meatless stewed cabbage

Braised white cabbage is a tasty, satisfying and aromatic dish. Despite the fact that it has very few calories, it is quite nutritious, since it contains fiber, which has a beneficial effect on the intestines and gives a feeling of satiety. This dish is perfect for those who want to lose extra pounds or just follow their figure. Cabbage is good both as a side dish and as an independent dish.

How to cook white cabbage: a classic recipe

There are many different recipes for this delicious, healthy and nutritious dish. Consider the most common of them.

We offer the simplest version of stewed cabbage without meat and other additional ingredients. To prepare such a culinary masterpiece, you only need a couple of products and some spices. This is a classic, one might even say a basic recipe, which can be further supplemented with other products, such as mushrooms, meat, prunes, raisins, etc.

Before without meat, you need to prepare all the ingredients. You will need:

• head of cabbage;
• bow 1-2 heads;
• salt, herbs, pepper (to taste);
• tomato paste 1 tbsp. l

Cooking

Now you can start cooking:

1. First of all, you need to cut a head of cabbage. To do this, remove the upper leaves and discard. Head of cabbage is cut in half, after which they divide each half into two more parts. A stump is cut out (i.e. a solid base). Each of the four parts is chopped into thin strips. The smaller the stripes, the more tender and softer the finished dish turns out.
2. One or two onion heads are cleaned (if it is small, then it is better to use two pieces), washed in cool water. Then chop the onion in half rings.
3. Heat a deep frying pan over high heat, add 2 tablespoons of vegetable oil and fry the chopped onion on it until golden and soft. After that, reduce the heat and add chopped cabbage to the pan.
4. Take a large cup, pour boiling water into it, then add one or two tablespoons of tomato and mix until it is completely dissolved.
5. Pour the resulting tomato liquid into the cabbage, add salt to taste and mix.
6. Cover the pan with a lid and let it simmer for about half an hour. After this time, open the pan, mix the contents and again leave to simmer.

Cooking stewed cabbage without meat will take about 50-60 minutes. Readiness is determined by the softness of the dish.

If desired, the taste of cabbage can be varied by adding different products to it. The hostess can surprise her family and friends by making this dish even more healthy and tasty. For example, add bell pepper cut into thin oblong strips into it (it is added at the stage of frying the onion). Tomatoes also fit perfectly in this composition.

You can make the dish even more nutritious by adding beans to it. It is soaked overnight, and immediately before cooking, boil until half cooked. Fry onions, add chopped cabbage and beans, pour them with water and tomato paste, and then stew until all products are cooked.

Garnish of stewed cabbage with potatoes

Braised cabbage with potatoes without meat is a tasty and at the same time quite satisfying side dish for dinner. This is a simple and affordable way of cooking that will appeal to absolutely any housewife.

To prepare a delicious stewed cabbage without meat according to this recipe, you need to prepare:

• head of cabbage;
• potatoes (about 0.5 kg);
• 1 large carrot;
• 1-2 bulbs;
• 2 tbsp. tablespoons of tomato paste;
• sunflower oil;
• salt, bay leaf and pepper.

Cooking method

The recipe for stewed cabbage without meat and potatoes is quite simple, and it is very simple to cook. The most convenient and easy way is to boil the potatoes separately until half ready, and then add it to the cabbage. But you can also stew potatoes with cabbage. In this case, it is placed in the middle of the cooking process of the latter.

1. Chop the cabbage into small strips in any convenient way. Do not leave it in too long pieces, it is better to cut them across.
2. Peel the carrots and rub on a coarse grater. Then put it to the cabbage and mix.
3. Heat a deep frying pan with vegetable oil. Put slaw cabbage into it and put on a stove with medium heat.
4. Finely chopped onions are fried in a separate frying pan until soft and golden brown.
5. Next, in a cabbage, which has already begun to stew, put tomato paste, add half a glass of hot water and stir. Cover the pan with a lid and simmer for about 5 minutes.
6. Peeled potatoes are cut into small cubes and added to the cabbage. Continue stewing all the vegetables under the lid until the potatoes are ready.
7. When the cabbage and potatoes are almost ready, add fried onions to them. Salt and pepper to taste. Mix well.
8. Turn off the stove and keep the stewed cabbage for about 5 minutes under the lid.

Everything, the dish is ready to be served!

Stewed cabbage with mushrooms

This is not only healthy, but also a satisfying dish, since mushrooms are almost as good as meat in caloric value. For cooking you will need:

• head of cabbage;
• bulb;
• one carrot;
• 300 g of mushrooms;
• 1 glass of water;
• tomatoes or tomato paste;
• salt, bay leaf, pepper.

Cooking process

Prepare the dish like this:

1. Vegetable oil is poured into the bottom of the pan, finely chopped cabbage is laid out and fried under a closed lid for about 10 minutes. over medium heat.
2. In another bowl, fry the diced onions until soft, add the grated carrots and continue to fry all the vegetables until golden brown.
3. Spread in the pan for carrots and onions any boiled and fried mushrooms (champignons, butter, oyster mushrooms, honey mushrooms, etc.).
4. Mushrooms are mixed with cabbage.
5. Add 1 cup of water and stew under a closed lid for about 20 minutes.
6. About 10 minutes before being ready put tomato paste and bay leaf. Salt and pepper to taste.

Delicious cabbage is ready!

Multicooked Braised Cabbage

For fans of a healthy and delicious diet, there is another no less interesting and very simple recipe. To add some variety to the menu, you can put out the cabbage not on the stove, but in the slow cooker. In the presence of this useful and functional device, the hostess has the opportunity to cook many healthy, satisfying and very tasty dishes.

To cook stewed cabbage without meat in a slow cooker, you will need the same products as in previous recipes.

Cooking

• Finely chop the carrots and onions.
• Cabbage is chopped into thin strips. Then the cabbage is tastefully salted, peppered and squeezed well with hands until soft.
• Mix with onions and carrots and dip into the capacity of the multicooker.
• The cooking time is set to start at 20 minutes. A more accurate time can be determined by the readiness of the cabbage.
• When the dish is ready, you need to add tomato paste and stew for another five minutes.

This cooking method is convenient not only because the resulting dish is very useful, but the crock-pot is easy to use. The advantage of this recipe is that in the capacity of the multicooker there are often special openings that do not allow excess moisture to accumulate, so that the stewed cabbage turns out to be very soft and not raw at the same time.

As you can see, stewed cabbage without meat, the photo of which you could see in the article, is not only very tasty, but also very useful treat, which allows you to come up with a variety of cooking and serving recipes. Bon Appetit!

Cabbage is a unique vegetable. It is good from all sides and is an ideal product for harmony. Crispy multi-layer head in the hands of experienced chefs in a matter of minutes turns into a delicious aromatic dish. They know how much cabbage is stewed and how to make its taste as saturated as possible. Find out their secrets.

The benefits of cabbage

The best helper for our body is cabbage. It is it that allows you to maintain balance in it, establish the work of the intestine and normalize weight. The preservation of nutrients in it, especially vitamin C, which is simply abundant here, completely depends on how much cabbage is stewed. With moderate heat treatment, the amount of ascorbic acid in the vegetable increases even more. Vitamin C (ascorbigen) not only helps to strengthen the immune system, but also has strong antitumor abilities. In addition, cabbage contains a large amount of minerals and other useful compounds necessary for the body:

• folic acid is responsible for blood circulation and the establishment of metabolic processes;
• sodium and potassium provide the output of excess fluid;
• choline normalizes the amount of stored fat;
• fiber contributes to the proper functioning of the intestine, the removal of toxins from it.

Cabbage is a low-calorie product, recommended by experts as a daily dish that helps to get rid of extra pounds and normalize the work of the whole body.

A matter of taste

How much cabbage is stewed over time depends on various factors. First of all, individual taste preferences play a role here. As a rule, the variety of the product also affects the readiness, and many believe that the vegetable exhibits true taste when it darkens to the shade of “coffee with milk”. At this stage of the heat treatment, the cabbage becomes optimally soft, and a slight pungency appears in the taste.

However, some prefer it only in half-baked form or as one of the ingredients of vitamin salad. It should be noted that fresh cabbage can be eaten only by people with strong stomachs, it is digested worse and can lead to severity in it. In this case, experts consider the stewed version to be the most tender and useful.

Having decided how long fresh cabbage is being stewed and with the number of additional bright ingredients to it, as a result we will get a delicious aromatic dish that will be appreciated by all homemade ones, without exception.

Choose the best cabbage

How much cabbage is being stewed in time, completely depends on the correct choice of this useful vegetable, and in order to prevent mistakes, a number of recommendations should be taken into account:

• high-quality ripe cabbage should be dense, and when squeezed with its hands, do not deform, but it is only pleasant to crunch;
• consider a vegetable; externally it should be clean, without visible defects and specks, indicating the development of putrefactive processes in it;
• often sellers, in order to profitably sell stale cabbage, remove its upper leaves, this can easily be determined by the stump on which there are traces of their broken off;
• large heads of cabbage are cut and sold in halves for convenience; here it is worth paying attention to the cut, it should not be windy, white, already withered edges and darkening of the stump indicate the staleness of this product.

Combination Options

Braised cabbage is an original Russian dish that is prepared in every family. Our grandmothers knew how much cabbage is stewed and how to make it as tasty as possible. Based on this multilayer vegetable, a lot of simple and very useful recipes were made.

Why is sauerkraut worth its taste does not compare with anything, and the benefits of its use are great. Always tasty, satisfying, inexpensive.

You can cook cabbage in any form - pickled and fresh, supplemented with mushrooms, poultry, beef, rice, beans, spices. The process of quenching is different, it depends on a number of nuances, and the dish as a result is completely different. That is why recipes with cabbage do not bore for decades and include a number of subtleties and rules for their successful preparation.

Preparation for cooking

Any preparation should begin by removing the upper leaves, they are especially rude and can ruin the taste of the dish. Next is the shredder. The size of the sliced \u200b\u200bslices completely depends on how long the cabbage is stewed.

Fresh chopped into small cubes or shredded in strips, and acidic must be sorted out and washed. If it is very salted, leave it in the water for a while, grind large parts to stripes of the same size. It is impossible to extinguish cabbage that is too peroxidized; during the heat treatment, its taste is even more concentrated, and the finished dish becomes extra-acidic.

How much cabbage is stewed

They mainly prepare white-headed vegetables, but cauliflower is just as tasty in this form, here the main thing is to put it out correctly and pay special attention to some nuances.

• ten-minute heat treatment will be enough for a young head of cabbage with tender leaves, but it is better to keep dense winter varieties on fire for about forty or even an hour;
• how much fresh or pickled cabbage is stewed is always determined by its softness, color and taste - if it began to get dark, the bitterness and tenderness characteristic of the ready-made vegetable appeared, then it was time to turn off the fire;
• prolonging the stewing time is not worth it, the taste of the vegetable will not improve from this, rather, on the contrary, it will completely soften, turn into porridge and lose all vitamins;
• cabbage is very tasty to cook in the oven, but it is necessary to set a slight temperature so that the dish does not boil, but languishes for forty minutes;
• how much cauliflower is stewed will also depend on personal preferences and degree of maturity, 15-20 minutes are enough for a fresh young vegetable.

Cabbage can be stewed in any way - in a slow cooker, oven or on a stove in a bowl with thick walls, everywhere it turns out harmonious and tasty.

Simple recipe

Before cooking, prepare the vegetables, peel the onions, carrots, chop them as you wish, chop the cabbage. In this recipe, you can use fresh or pickled version of it.

1. This dish is quickly and simply cooked in an ordinary frying pan. Fry onion on it, add carrots, bring vegetables to a golden color.
2. Add cabbage, a little water and mix. Close the lid tightly, set medium heat.
3. After 10 minutes, the dish can be salted and tasted. How much cabbage is stewed, we also decide at this stage - the young vegetable can already be turned off, last year will require a longer heat treatment.
4. At the very end of cooking, you can add tomato paste, garlic and your favorite spices.

In this way, adding additional ingredients (mushrooms, chicken), you can quickly and easily cook a new version of the dish. Remember to let her brew. How much sauerkraut is stewed, will depend solely on individual preferences: love a thick and crispy - twenty minutes is enough, well-roasted coffee shade - you can stew for an hour.

Subtleties and Tricks

In the preparation of any dish there are secrets, and to make the cabbage really tasty, it is worth observing them:

• it will turn out very appetizing if the chopped vegetable is first fried in butter, and then seasoned with broth and simmer under a closed lid;
• it is better to put salt in cabbage five to ten minutes before the end of cooking;
• ordinary flour makes the dish saturated and tasty, fry it separately in a dry frying pan until golden brown and add a couple of minutes until cooked;
• to get rid of the sharp cabbage smell, put a slice of stale black bread on top of the chopped vegetable, during the cooking process it will absorb all the aromas and prevent them from spreading around the house.

Many women like to collect recipes, so that later they will amaze their loved ones with original dishes. Every good housewife should know how to stew cabbage, because this gives it a new taste and helps diversify the daily menu. If you want to learn how to cook it like this, study the recipes below and choose the best one.

How to cook stewed cabbage

To choose the right forks, guided by such tips:

1. In most cases, stewed cabbage. To select the appropriate forks, hold it tightly in your hands. If it is fully ripe, it will not deform.
2. In any of the recipes, ordinary cabbage can be replaced with Beijing, colored.
3. Do not take heads of cabbage with spots, dark specks, cracks. Most likely, these vegetables are affected by a fungus.
4. If you buy a half or part fork, carefully inspect the cut. If it is brown, then the fruit has already begun to deteriorate.

How to stew cabbage:

1. A quarter-hour stew is enough for a young vegetable. If it is winter varieties, then the process will take about half an hour. The characteristic slightly bitter taste will tell you that it is time to serve the dish.
2. Wheat flour will help to make the delicacy even more original. Fry it in a frying pan without oil until creamy and add to the dish almost before turning it off. Literally 15-20 grams of flour is needed per kilogram of the main ingredient.
3. If you don’t like the smell during cooking, put a slice of stale bread in a bowl. Remove carefully with a slotted spoon before serving.
4. If you want to add a sweet and sour taste to the treat, add a teaspoon of vinegar and sugar to it just before the end of the stew.
5. Serve the dish with sour cream. She will emphasize amazing taste.

Product Preparation

Fresh and pickled cabbage is suitable for stewing. If you take a whole fork, then first remove the top leaves from it. Remove the stump by cutting the head into 4 parts and finely chop the vegetable in strips. You can do it manually or use a food processor. Rinse sauerkraut before cooking, wring out with your hands and sort through. If there are large pieces, cut them.

Cooking Recipes:

The beauty of this dish is that, in addition to the main component, you can add anything you like to it: meat, poultry, stew, sausages. Mushrooms, eggplant, beans or eggs will not interfere. Even the first person in the kitchen will cope with the cooking process. Check out a few step-by-step instructions and be sure to use them.

Braised Cabbage with Meat

This dish not only tastes great, but is nutritious and satisfying. Serve it better hot. For stewing, you can add any meat: pork, beef, lamb. It is advisable to take the pulp, which will not be too oily. You can cook it for ordinary days as well as for holidays in order to diversify the table.

Ingredients:

• carrots - 1 small;
• cabbage - 750 g;
• onion - 1 small head;
• meat - 350 g;
• butter (melted) - 25-30 g;
• low-fat sour cream - 30 ml;
• tomato - 1 pc.;
• black pepper, table salt - to your taste.
• tomato paste - 40-50 g.

Cooking method:

1. To make this recipe, first heat the oil in a skillet. Meanwhile, cut the meat into small slices, season with pepper and salt. Sauté until browned.
2. Grate carrots, chop onions. Fry them in a separate frying pan, later add chopped tomato. Stir, simmer for about five minutes.
3. Chop the cabbage, put to the other vegetables, add meat, tomato paste with sour cream, a little water there. Simmer for a quarter of an hour over low heat under a lid.

Cooking in this kitchen appliance is a pleasure! The dish tastes very pleasant and tender. If you use a multicooker for cooking, choose a low temperature mode. Steaming or Stewing is fine.

Ingredients:

• cabbage - 500 g;
• ketchup (non-sharp) - 30 ml;
• carrot - 1 pc.;
• salt - 1 tsp;
• cloves - 1 bud;
• lavrushka - 1 leaf;
• onion - 1 pc.;
• vegetable oil - a quarter cup;
• black pepper - 3 peas.

Cooking method:

1. Wash the vegetables. Chop forks, grate carrots, chop onions.
2. Fill the multicooker bowl with sunflower oil, put the program “Frying”. After a minute, drop the carrots there, cook with the lid closed for three minutes, then add the onions. Toast as much.
3. Put cabbage and bay leaf in the bowl, cook for 5 minutes.
4. Turn off the multicooker. Add salt, ketchup, cloves and pepper to the bowl, mix.
5. Put the "Stew" program and cook for about half an hour.

Stewed cabbage with potatoes

This dish is perfect as a side dish for any meat: pork, lamb, beef. It is advisable to serve it warm. Such a delicacy will also appeal to those people who, following any beliefs, do not eat meat. The proposed recipe with potatoes is very simple, and the products are inexpensive.

Ingredients:

• potatoes - 10 small pieces;
• water - 300 ml;
• bay leaf - 1 pc.;
• cabbage - 0.75 kg;
• garlic - 1 clove;
• onion - 1 medium head;
• tomato paste - 120 grams;
• salt, allspice, vegetable oil.

Cooking method:

1. Wash the heads and chop, place in a deep saucepan, fill with water. Turn on a small fire, begin to simmer under the lid. When the boiling process begins, add a little vegetable oil, pepper, mix.
2. Peel the potatoes, cut into strips or a small cube. Fry in a skillet with onion in oil. Before turning off the potatoes, put tomato paste on it and after two to three minutes move these products to the saucepan. Shuffle all components.
3. Simmer for about 15 minutes. Salt, add the lavrushka and crushed garlic before turning it off.

Chicken Stew

Kids like this food very much. If you cook for them, then add the chicken fillet to make the food light and healthy. By adding other parts of the carcass, you will make the dish more bold. Before stewing it with chicken, you can bring the meat to half-preparedness. Then it will become even more tender, softer and juicier. You can replace chicken in the recipe with the meat of another bird: duck, turkey.

Ingredients:

• cabbage - one and a half kilogram forks;
• chicken breast - 600 g;
• bulgarian red pepper - 1 large;
• tomatoes - 3 pcs.;
• seasonings, salt, olive oil.

Cooking method:

1. Chicken, cut into small cubes, fry in oil.
2. Chill and add cabbage to the meat. Simmer for 15 minutes in a sealed container, adding warm water as needed.
3. Cut the tomatoes into cubes, pepper - into thin strips, put in a dish with salt and seasonings. Stew until all vegetables are tender.

Braised Cabbage with Sausages

If a couple of sausages are left in your refrigerator, you can put them out with cabbage, and this is enough to feed all family members. For cooking, you can use not only the stove. A recipe with sausages in a slow cooker comes out surprisingly tasty, and making it even easier than in a pan. For the recipe, sausages or boiled sausage are suitable.

Ingredients:

• sausages - 230 g;
• cabbage - 750 g;
• onion - 1 large;
• tomato paste - 30-40 grams;
• carrots - 1 small;
• bay leaf - 2 pcs.;
• vegetable oil;
• pepper, salt.

Cooking method:

1. Fry the onion in a cauldron with butter until soft, after cutting into cubes.
2. Add the grated carrots, cook for 5 minutes.
3. Put chopped cabbage and half a glass of boiling water in a cauldron. Leave stewing under the lid (small fire).
4. Sausages cut into circles, fry. Add them to the dish.
5. In a skillet where sausages were cooked, heat tomato paste with pepper and salt by pouring a little water. Pour the sauce over the dish, drop the bay leaves there. Tomite about 10 minutes.

This is a hearty and at the same time healthy dish. A tasty dish with minced meat does not contain too many calories, because the meat is not fried. You can serve it with steamed rice, or boiled mashed potatoes. Be sure to make sure that your meat is not too fat, otherwise the food will turn out to be a little heavy for the stomach.

Ingredients:

• minced pork or beef - 400 g;
• onion - 1 small head;
• cabbage - 800 g;
• tomato paste - 2 tbsp. l .;
• young garlic - 1 clove;
• carrots - 150 g;
• salt, pepper - a pinch.

Cooking method:

1. Place a full pot of water on the stove and boil.
2. Chop the cabbage, cut the onion into cubes, grate the carrots.
3. Pour the vegetables with a little boiling water, put the tomato paste, season, simmer under the lid, making a very small fire.
4. Salt the minced meat, pepper and roll small balls out of it, about a centimeter in diameter.
5. Add the resulting meatballs to the vegetables when they are softer. Add heat, continue cooking for another quarter hour.
6. Put chopped garlic a couple of minutes before turning it off. Before serving, you can decorate the dish with fresh herbs.

It turns out that this dish is simply delicious and looks amazing even in the photo. For the recipe, you can take any fresh mushrooms. All of them are equally harmoniously combined with the main component. A great appetizer, at a festive feast it diverges almost instantly. You must remember the instructions and learn how to cook this treat.

Ingredients:

• fresh mushrooms - 750 g;
• one and a half kilogram head;
• carrot - 5 pieces;
• onion - 6 heads;
• tomato paste - 150 ml;
• pepper, salt, oil.

Cooking method:

1. Pour a little oil into the pan. Chop the forks and fry.
2. In a separate frying pan, pass the grated carrot with half rings of onion.
3. Cut the mushrooms for five minutes and fry in a dry saucepan. Transfer all vegetables to a heat-resistant pan. Add mushrooms there along with the juice that they let go.
4. Stir everything, pour salt and pepper. Dilute the tomato paste with boiled water (approximately two to three glasses), pour into a container with food.
5. Put the dish in the oven, warming it to 190 degrees. Stew for 40 minutes with the lid open.

Stewed sauerkraut

If you made preparations for the winter, then you can make a dish of them. You can serve sauerkraut as a side dish to any meat, fish, poultry. This delicacy turns out to be very light and perfect for those young ladies who are following the figure or are on a diet. Before cooking, be sure to rinse the pickles and squeeze so that the dish does not turn out too acidic.

Ingredients:

• carrots - 450 g;
• sauerkraut - 0.8 kg;
• caraway seeds - 1.5 tsp;
• vegetable oil - for frying;
• onion - 2 heads;
• salt.

Cooking method:

1. Heat oil in a frying pan and fry chopped onion. When it becomes transparent, add the grated carrot. Fry for 5-7 minutes.
2. Put cabbage in a frying pan, mix everything, add caraway seeds and salt.
3. Pour the vegetables with water to cover them.
4. Simmer the dish over low heat until cooked. As a rule, turn it off after evaporating the liquid.

In addition to using sausages in a dish, you can add cooked sausage and even smoked sausages, preferably Bavarian or hunting sausages. Thanks to this component, the dish turns out to be spicy and satisfying, it looks original in the photo. Probably, this dish will add to your favorite list.

Ingredients:

• smoked sausage - 250 g;
• white cabbage - 0.5 kg;
• tomato paste - 1.5 tbsp. l .;
• salt - 0.5 tsp;
• onion - 1 small;
• bay leaf - 1 pc.;
• ground black pepper - two pinches;
• lean oil - 15 ml.

Cooking method:

1. Heat oil in a deep saucepan. In it, fry the chopped onion until it becomes golden.
2. Finely chop the sausage. Add to the pan to the onion, fry for a couple of minutes.
3. Chop the cabbage. Sprinkle it with salt, remember. Add to other products. Make the fire minimal. Mix everything, pour a little water. Quench a quarter of an hour under the lid.
4. Put tomato paste, pepper, lavrushka. Stir and simmer for another half hour.

Braised Cabbage with Zucchini

An excellent dish for the summer season is very light, even dietary. Its calorie content is minimal. The delicacy will be to your taste both hot and cooled, if served with greens and sour cream. The food is in perfect harmony with mashed potatoes and cereals. It will become a gorgeous snack on the table on the occasion of any celebration.

Ingredients:

• carrot - 5 pcs.;
• bay leaf - 2-3 pcs.;
• cabbage - 1 large head of cabbage;
• tomato paste - 300 ml;
• zucchini - 7-8 medium fruits;
• onions - 2 large;
• garlic - 5 cloves;
• vegetable oil - a little less than half a glass;
• ground black pepper, salt;
• dill, parsley - 1 bunch.

Cooking method:

1. Remove the top leaves from the fork, remove the stump, chop.
2. Zucchini cut into circles, and then chop each into strips.
3. Peel and grate the carrots. Cut the onions into smaller cubes, crush the garlic.
4. Fry onions with carrots in vegetable oil until soft. Then add cabbage and zucchini to the pan. Make the fire medium, cover the container. Quench a quarter of an hour.
5. Open the pan, salt and pepper, drop the bay leaf there. Dilute the tomato paste with water, pour into a dish. Stew for 10 minutes under the lid.
6. Remove the dish from the stove, add chopped herbs, garlic, let it brew a little, and then serve.

Than useful

This question excites all adherents of a healthy diet. Let's see how useful it is:

1. The food is low in calories.
2. Cooking at low temperatures helps to preserve all the nutrients. It is rich in vitamins B2, E, A, PP, C, fiber, calcium, as well as potassium, sulfur, phosphorus and sodium.
3. Eating a meal will help establish the intestines, relieve you of constipation, reduce blood cholesterol.

Video:

If you want to cook something very quickly, tasty and satisfying, then stewed cabbage is the best option (see also "What to cook from cabbage?"). This dish contains a huge amount of useful trace elements, salts, vitamins. The great taste of stewed cabbage will delight your loved ones and guests. Let's see how to stew the cabbage correctly, and what cooking options for this dish exist.

Braised Cabbage: Cooking Options

Stewed cabbage is any sort of cabbage except salad. It is important to note that winter cabbage varieties usually stew longer than the rest. There are many stewing recipes, and the choice of recipe depends on your preference. But there are certain rules that must be followed when preparing any recipe.

How to stew cabbage with meat

• Fry minced meat with onions and carrots in animal fat.
• Take a pound of cabbage in one kilogram.
• Cut the cabbage into strips.
• The strips should be about a centimeter thick.
• Discard chopped cabbage in a roasting pan to fry.
• Fill with water.
• How to stew cabbage? Salt and simmer until soft for about 30 minutes.
• Add pepper or other spices to the cabbage.
• After five minutes, add bay leaf to the dish and turn off the heat.
• Hold the stewed cabbage under the lid for five to ten minutes.
• The dish is ready. Bon Appetit.

Bigos

Bigos is a recipe for stewed cabbage, in which two types of cabbage are used for stewing - ordinary and sauerkraut. At the end of cooking, various sausages and sausages are usually added to the dish. As a quenching liquid, half a glass of red wine can be used, but opinions differ here. Each cook prefers a different stew.

How to stew cabbage: a simplified recipe

Ingredients: head of cabbage (1-1.5 kg), medium carrot (2 pcs), large onion (1 pc), vegetable oil, tomato paste, salt, spices.

Cooking method:

• Peel the carrots. Grate the carrots on a coarse grater.
• Fry the carrots in vegetable oil until golden brown.
• Finely chop the onion and add to the carrots.
• Fry a little over medium heat, then add the tomato paste (1-2 tablespoons diluted in cold water).
• Increase the fire.
• Wait for the frying to boil.
• Put the sliced \u200b\u200bcabbage and mix.
• Salt the dish to taste.
• The amount of water should not exceed two to three centimeters to the surface of the cabbage.
• Braised cabbage will settle.
• Stew cabbage for 25 minutes, then add spices and bay leaf.
• Stew for another 5 minutes.
• The dish is ready.

The main thing in braising cabbage is to show your "culinary" imagination. From simple stewed cabbage you can get a completely magnificent dish that will become a brand of your home cooking.

Braised cabbage can be consumed with a different side dish. Let's see how to cook stewed cabbage with potatoes.

How to stew cabbage with potatoes

Ingredients: head of cabbage (1 kg), medium potato (5-6 pcs), medium carrot (1 pc), large onion (120 g), lemon juice (2-3 tablespoons), vegetable oil (3 tablespoons), salt (1-1.5 teaspoons), pepper, bay leaf (3-5 pcs), tomato paste if desired (1 tablespoon).

Cooking method:

• Finely chop the onion and grate the carrots.
• Heat the oil in a saucepan and put onions with carrots there.
• Fry with occasional stirring until soft.
• While the onion is fried, cut the cabbage into thin strips or small squares.
• Put the cabbage in a saucepan to the onion and carrots and fry over high heat until the cabbage has lost in volume.
• Pour in a little boiling water and reduce the heat to almost a minimum.
• Cover the stewpan with a lid.
• Simmer for 15 to 40 minutes. Time depends on the variety of cabbage. Check the cabbage - it should remain a little harsh.
• At the time of stewing the cabbage, cut the potatoes into small cubes with a side of 1-1.5 centimeters.
• In order for the potatoes not to darken, you need to put it in cold water.
• When the cabbage is almost ready, it is necessary to drain the water from the potatoes and place the potatoes in a stewpan.
• Stir the contents of the saucepan well and close the lid. Stew for 15-20 minutes until the potatoes are soft.
• Stir the mass occasionally and make sure that it does not burn.
• Add a small amount of boiling water, if necessary.
• After the potatoes are ready, pour the lemon juice into the stewpan, salt and pepper to taste.
• You can add tomato paste.
• Add bay leaves and mix.
• Turn off the heat and close the stewpan with a lid.
• Five minutes later, the dish will be ready.