Almost every one of us who lived in the USSR, I must remember the wonderful taste of Soviet stewed cabbage as in the cafeteria, which was given at school or in kindergarten. As in Soviet times and now, cabbage of such preparation is impossible not to recognize from thousands of already very diverse recipes with photos cooking such cabbage. A classic recipe for such cabbage with tomato paste, you can serve both a side dish and a salad for a side dish. It can be prepared with both fresh cabbage and sauerkraut. In addition, the dish is also rich in fiber and has many beneficial vitamins such as calcium, magnesium, phosphorus, potassium and sodium. It is also a dietary dish for which there are even diets. And the most important thing is that it is tasty, fast and inexpensive.

To prepare this chicken dishes initially wash and cut into small cubes 500 g chicken fillet, then season with salt and pepper. Pour meat into a frying pan preheated with sunflower oil. After that, you need to peel 2 small onions and chop finely. (If you like the taste of onions, you can add them at the end to give them a distinct flavor in the dish.) Pour the chopped onions into the pan with the meat. Next, peel and chop approximately the same amount (2-3 pieces) of carrots. Report to onions and meat.

At this time, prepare 1 kg cabbage. It is required to peel the top leaves of the vegetable and cut it in any convenient way: by hand, on a shredder, cut into strips or cubes. The general appearance of the dish will depend on the slicing, and then add to the contents in the pan. If the cabbage is sauerkraut, then it is better to rinse it and chop it to the same size. It is not worth cooking too sour. It is according to the "Soviet" recipe that cabbage is not fried, but water is immediately poured in, namely 160 ml of water, and left on low heat for up to 10-15 minutes.

Then add 4 tablespoons of tomato paste to the dish (if desired, use also ketchup or tomato). Stewing cabbage depends on the "age" of this vegetable. It is enough to stew a young one for 10-15 minutes, for winter varieties of this vegetable it will take from 25 to 40 minutes. For fans of multicooker recipe no less heavy. When using the "Fry" function, fry the onions and carrots for 15 minutes, add cabbage, add water and sauce. With the "Extinguishing" function, simmer for 25 to 40 minutes, depending on its "age". This vegetable is so not picky that it can be cooked as in a slow cooker, frying pan, oven, double boiler, and in pots or cauldrons with thick walls.

It is not worth re-cooking this dish, as it can not only lose its shape, but also lose all its useful substances. To determine the readiness of cabbage, it is enough to look at its color, density and taste. Ideally, the finished dish should have a darkish hue, soft density and slightly bitter taste. It is best to salt food 7-12 minutes before the end of cooking. 8-10 minutes before the end of cooking, you can add 2 tablespoons. vinegar and sugar. This will give the dish a pleasant sweet and sour taste. But to sauerkraut it is enough to add only 1 tsp. sugar to soften the sour taste of sauerkraut. 5 minutes before complete cooking, you can add wheat flour fried in oil or dried in a pan until golden brown to the dish. The proportions of which are 1 tbsp. flour to 1 kg of vegetable. This will make the taste more delicious.

And the most important ingredient is, of course, love, which must be added continuously and absolutely everywhere. If you follow our advice, you will cook the most delicious sauerkraut like in a canteen in the USSR. Bon Appetit!

Want to make nutritious and healthy kale stew for your little one? And also to please your household with a delicious lunch or dinner? They will love the cabbage stew if you cook it like they do in the kindergarten cafeteria.

Of course, it will be quite difficult to prepare just such a dish. Since the recipe was developed by technologists, and the dish was prepared by professional chefs who have vast experience in preparing a children's menu.

There are several recipes for stewed cabbage - soft, tender and aromatic, like in a kindergarten.

Recipe number 1. Classical

Cooking cabbage as follows:

1. Chop one and a half kilograms of cabbage into strips.
2. Dip the prepared cabbage in boiling water (lightly salt the water) for five to ten minutes.
3. Drain the broth.
4. In a small saucepan, put finely chopped onions (200 grams) and carrots chopped through a coarse grater (300 grams).
5. Add a few tablespoons of water, 50 grams of butter and two to three tablespoons of tomato paste to the vegetables.
6. Simmer for five minutes.
7. In a dry skillet, squeeze three to four tablespoons of flour.
8. Combine boiled cabbage and stewed vegetables.
9. Simmer for ten to fifteen minutes.
10. Then add toasted flour, diluted with water, and a couple of tablespoons of vegetable oil.
11. Simmer until tender (the cabbage should be soft).

Recipe number 2. "Nourishing" with meat

Prepare stewed cabbage like this:

1. In a large deep skillet in vegetable oil (three to four tablespoons), fry one finely chopped onion until golden brown.
2. Put pieces of chicken fillet to the onion, add salt and fry until golden brown.
3. Chop the cabbage into cubes and add to the skillet.
4. Pour in water (200 ml), simmer for thirty minutes.
5. Mix the tomato paste with flour, add black pepper (on the tip of a knife), vinegar (a tablespoon) and salt, sugar - to taste. Mix tomato paste with cabbage.
6. Simmer for fifteen minutes.

Sprinkle the finished dish with finely chopped parsley.

Recipe number 3. "Tender" with milk

The stew made according to this recipe is very soft and tender. The secret to making delicious cabbage is simple - when stewing a vegetable, you need to add half a glass of milk.

Cooking steps:

1. Cut the cabbage (800-900 grams) and one onion into cubes.
2. Pour oil into a saucepan with a thick bottom and put onions.
3. Fry the onion until golden brown.
4. Put cabbage to the onion, add two tablespoons of tomato paste and half a glass of milk.
5. Season with salt, add sugar and a little ground pepper.
6. Stir and leave to simmer, covered for about an hour.

How good the stew was, both in Soviet canteens and in cafeterias. Soft, incredibly tasty. So you want to cook a similar dish in your kitchen. True, no matter how much you stew the cabbage, it still does not turn out to be as tasty as in the dining room.

There are several recipes for this dish. It is necessary to experimentally find exactly the recipe according to which the cabbage will turn out like in the canteen. The basic rule for preparing this popular snack is to comply with all proportions and stages of preparation. For cabbage, you can cook cutlets, as in a dining room, and mashed potatoes.

Classic recipe

We prepare an appetizer as follows:

1. Pour vegetable oil (two to three tablespoons) into a frying pan and fry the finely chopped onion.
2. Put chopped cabbage (kilogram) on top.
3. Pour a glass of water and simmer until the water boils away (about half an hour).
4. Prepare the filling: add one spoonful of vinegar (apple cider 6%) and sugar to two tablespoons of tomato paste.
5. Pour the diluted tomato paste into the cabbage, stir and simmer for another fifteen minutes.
6. Add salt and pepper to taste.

If you want to cook a hearty and nutritious cabbage, then add meat (pork or chicken). It must be added at the first stage and fried along with the onions.

Cabbage with boiled beef

In order to cook cabbage with beef as in the dining room, you must:

1. Boil the meat.
2. Season the broth with spices and seasonings and let it brew for 24 hours in a cool place.
3. Chop cabbage thinly (one and a half kilograms), lightly crush it with your hands.
4. Pour 100 grams of vegetable oil into a hot frying pan.
5. Put the cabbage and simmer it for ten minutes without a lid, and fifteen minutes under the lid. Stir the cabbage every five to seven minutes.
6. Then put onions to the cabbage, close the lid and simmer for another ten minutes.
7. After the cabbage acquires a golden color, add 50-70 ml of broth to it.
8. Simmer the appetizer for another ten to twelve minutes.
9. Finely chop three large onions and add to the cabbage.
10. Cut the boiled meat into cubes and add to the vegetables.
11. Simmer the dish for another five to seven minutes.
12. While the cabbage is stewing, prepare the dressing: add a spoonful of flour to three tablespoons of tomato paste and mix thoroughly. Then add a teaspoon of vinegar (apple cider can be 6%), granulated sugar, ground pepper and salt.
13. Pour the resulting mixture into the cabbage.
14. Add bay leaves and a few allspice peas.
15. Simmer for another ten minutes.

Add butter to the finished dish, cool slightly and serve in portions. After completing all the steps exactly, you yourself will remember what the stew was in the dining room, and you will show the children how you were fed in kindergarten. Take your family on a small gastronomic tour, or include this on the theme party menu.

In Soviet catering establishments, stewed cabbage was one of the most popular. The dish was not only very tasty and satisfying, but also very affordable. And modern housewives will be interested in learning how to cook just such a delicious stewed cabbage as in the dining room.

What products are required

Making delicious stewed cabbage is a snap. To do this, you need the following products:

• white cabbage - 1 kg;
• large carrots - 1 pc .;
• large onion - 1 pc .;
• tomato sauce - 1 tbsp l .;
• table vinegar - 1 tsp;
• granulated sugar - 1 tbsp. l .;
• wheat flour - 1 tbsp. l .;
• peppercorns - 10 pcs.;
• bay leaf - several pieces;
• sunflower or olive oil - 1 tbsp. l .;
• broth (you can use meat or vegetable) - 0.5 tbsp.;
• salt to taste.

Recipe for making delicious stewed cabbage like in a dining room

In order for the cabbage to turn out the same as in childhood, it must be cooked like this:

1. The cabbage is chopped into thin strips, the onion is finely chopped, the carrots are grated.
2. Pour oil into a preheated frying pan, fry onions and carrots on it for 2-3 minutes.
3. The frying is transferred to a deeper container with thick walls (cauldron), cabbage is added and poured over with broth.
4. Stew for about half an hour over low heat.
5. Tomato sauce is mixed with flour, spread to vegetables.
6. Add salt, pepper, bay leaf, stew for another 10 minutes, stirring occasionally.

The finished dish is served separately, with meat or a side dish of mashed potatoes. If you wish, you can decorate it with chopped herbs or parsley sprigs.

For many people, stewed cabbage is associated with the taste of childhood. Now they will be able to cook it on their own according to the given recipe.

With this post I open the "GOST" section, which will be marked with the same tag. I am a little tired of the criticism of Soviet cuisine as such, and therefore I will periodically prepare dishes according to the "Collection of recipes". Let me explain what it is, this is a book with recipes, which has been legally approved for all catering establishments, since deeply Soviet times. To make it even more understandable, for any certified chef, she is, in fact, the main assistant in the kitchen, almost the Bible.
A small digression. In the USSR it was impossible to buy this book, they were stolen, they were kept in safes, they were given out with such supervision that the Lenin Library was resting.
I really do not like the fact that the long-standing traditions of the Soviet school are overthrown by people who have a very distant understanding of the technological processes of cooking. But of course they mastered tiramisu and once oysters.
Stewed cabbage, this is the first experience in the last 20 years, which I cooked gram in gram without deviating from the technology. I will say right away that I was delighted.

Recipe for one serving (all products in net).

Fresh cabbage - 200 gr.
Vinegar 9% - 3 gr.
Smoked brisket. - 25 gr.
Tomato paste - 8 gr.
Carrots - 10 gr.
Onions - 15 gr.
Flour - 4 gr.
Sugar - 10 gr.

I cooked in 8 servings, multiply accordingly.

The peculiarity of the "Collection of recipes" is its versatility. Initially, it is divided into 3 "columns", that is, 1- restaurants, 2- cafes and canteens, 3- work canteens, canteens of educational institutions, etc. I will not explain that the first column is much richer than the third). There is also a choice of margarine, or bacon, or smoked brisket. And there are also tables of product interchangeability, let's say there are no turnips, then you can increase the tab of potatoes and parsley root. In short, the book is universal, you will not be lost. And of course I took the richest content. All the same, I am a restaurant student, not a canteen student).
Cooking. Pour 20-30% of water or broth into a saucepan (I have a cauldron) relative to the mass of cabbage, i.e. for 1.5 kg of cabbage, 0.5 l of broth.

Cut the cabbage with a medium break and put it in the broth.

I used this smoked brisket as meat filler and fat for frying.

I cut it into cubes 0.5x0.5 cm and divided it into two halves.

I put half of the brisket in a preheated pan and melted the fat.

Then he poured a tomato diluted with water into the pan. pasta and sautéed until tender.

Tomato sautéing, as well as vinegar, was immediately added to the cabbage and mixed.
After that, he immediately melted the fat from the second half of the brisket and fried onions and carrots on it. By this time, the cabbage has reached half-readiness and the vegetables have gone to her.

He mixed everything and stewed it almost until completely cooked. I want to note that tasting cabbage is a separate pleasure. 5 minutes before readiness, I added flour sauteed with water (I wrote how to do it).

Then he added l leaf, brought to taste with salt, sugar and pepper, let it boil. Ready.
It can be served as a separate dish, or, for example, with mashed potatoes. That's where the wonderful combination is).

All the best!

P.S. Anyone who has memories of stewed cabbage from kindergarten or school, forget it, cook it, you will rediscover it. I opened it and never regretted it!