Calories: 493
Proteins/100g: 4.72
Carbs/100g: 5.32

Delicious and fragrant hot dish. It turns out that curly Chinese cabbage is great not only for, but for more serious dishes. Thanks to light frying, it remains juicy and tender.

Braised Chinese cabbage with chicken - recipe.

Ingredients:
- chicken fillet - 200 g;
- Beijing cabbage - 1 fork;
- onions - 1-2 heads;
- carrots - 1 pc.;
- soy sauce - 2 tbsp. spoons;
- salt - to taste;
- seasonings - to taste.

How to cook at home

Chinese cabbage stew with chicken cooks very quickly, despite the fact that no preliminary heat treatment of products is required. Peel a large onion and chop finely.



Defrost the chicken fillet. Nutritionists believe that the slower you defrost any food, the better their structure is preserved. Therefore, chicken and other meats are best thawed at room temperature.
Chop the fillet into small pieces.



Now let's start roasting. Despite the mass belief that you need to fry the meat first, only then add vegetables (including onions), we will do the opposite.
Pour sunflower oil into a frying pan and add chopped onion. Fry it for a few minutes over medium heat. Then lay the chicken pieces on top. A little later, you will see for yourself that the meat fried on an onion pillow turns out to be more tender and fragrant.
Salt a little and fry the chicken fillet, stirring it occasionally.
Meanwhile, wash the carrots, peel and cut into thin pieces.





Add them to the pan.
Rinse a head of Beijing cabbage, separate the extreme leaves and cut off the root. Chop the cabbage into thin small pieces.



Beijing cabbage is very loose, juicy and tender. Therefore, it does not need to be subjected to prolonged heat treatment.
Most often it is used in salads, that is, served raw. But you can also extinguish it, but just a little bit - no longer than fifteen minutes.
At the very end, when the chicken fillet pieces are almost ready, add chopped cabbage, salt, a little soy sauce and, of course, a bunch of your favorite seasonings. We add a mixture of aromatic peppers and ground ginger.
Mix all the ingredients well, reduce the heat to a minimum, cover the pan with a lid and cook the dish for another ten minutes.
Braised Chinese cabbage is ready. Serve hot with any favorite side dish.



The combination of stewed Beijing cabbage and fried chicken pieces is so successful that you can experiment and experiment. Add sweet peppers to the list of vegetables, preferably red - then the dish will not only be even tastier, but also even more beautiful. If you are cooking for children, then you can reduce the amount of onion and soy sauce, but it is better to add an apple, previously peeled and chopped into cubes. Your loved ones will love it.
Bon appetit!
Also try

I love Beijing cabbage very much and I highly recommend getting to know it faster for those who have not yet had time to fall in love with it. It is useful in its composition, beautiful in appearance, fresh and crunchy in taste. It can be fried, boiled, make all kinds of salads. I love her in every way. Today I will share the recipe Chinese cabbage with meat. The dish is prepared very quickly. It is important not to overcook the cabbage so that it stays crisp and retains its green color.

Ingredients

To prepare Chinese cabbage with meat you will need:

any meat (I have beef) - 250 g;

Chinese cabbage - 6 leaves;

carrots - 1 pc.;

leek - 1 pc.;

vegetable oil - 3 tbsp. l.;

salt, pepper - to taste.

Cooking steps

Cut the meat into thin small pieces. Heat vegetable oil in a wok and fry the meat in it for 7 minutes, stirring all the time. Those who do not have a wok can use a regular frying pan.

Cut the Chinese cabbage into small pieces, add to the wok. Salt, pepper, mix and fry for 5 minutes.

Turn off the fire, Beijing cabbage with meat is ready. Can be served on plates.

Bon appetit!

Chinese cabbage is no longer a curiosity on the Russian market. Many housewives have managed to appreciate all the advantages of this vegetable and often add it to the menu. Such cabbage has much thinner and more delicate leaves, in comparison with ordinary white cabbage. Beijing cabbage is great for preparing various salads and decorating dishes. However, few people know that it can be extinguished. And if you still have not tried a similar method of cooking a vegetable, then we offer you some simple and tasty recipes.

classical

To get started, try cooking cabbage without any additives in order to best appreciate the taste of such a dish. For the classic recipe you will need:

• 350 g fresh cabbage;
• 2 tablespoons of ketchup, adjika or tomato paste;
• 1 medium sized carrot;
• 3 teaspoons of vegetable oil;
• 1 medium onion;
• salt and other spices.

First, thoroughly but gently rinse the cabbage leaves under cool running water. Then peel the onions and carrots, finely chop all the vegetables. Next, you need to place the onion and cabbage in a preheated pan with sunflower oil. Simmer the vegetables for 8 minutes, then add the grated carrots and simmer in the pan for another 5-7 minutes. After this time, it remains only to fill the dish with tomato paste or ketchup and salt a little.

This is the easiest and fastest way to stew Chinese cabbage deliciously. But the recipe options don't end there.

With Chiken

You will need:

• 200 g of chicken;
• 500 g cabbage;
• 1-2 bulbs;
• 1 carrot;
• salt, spices and soy sauce to taste.

Defrost the chicken in advance. Peel the onion and cut into small cubes. Pour a little butter or vegetable oil into the pan, heat it properly, then put the chopped onion there. Reduce the heat to medium and sauté the onion for a couple of minutes. Next, add finely chopped chicken fillet to it. It is important that the chicken is fried on a "cushion" of onions. Then it will turn out much more tender and soft. Salt the meat a little and fry for some more time.

While the onions and meat are cooking, wash and chop the cabbage. It is necessary to add it to the chicken only in the last minutes of cooking, so as not to expose the tender leaves to excessive heat. Season the dish with soy sauce and seasonings that you like best. Mix everything thoroughly, turn off the heat, cover the pan with a lid and simmer the vegetables with meat for about 10 more minutes. A delicious meal is ready!

Serve hot with your favorite vegetables or rice.

with beans

Beans are a very nutritious food, so this product is great for vegetarians. Prepare the following ingredients ahead of time:

• 400 g of Chinese cabbage;
• 1 head of onion;
• 1 small carrot;
• 1/2 cup beans;
• 150 g of tomatoes;
• 2 tbsp. tablespoons of fat sour cream;
• 1 teaspoon paprika.

As seasonings, you will need a little sugar, salt, bay leaf, paprika, vegetable oil and pepper.

Grease a frying pan with a little oil and heat it up properly. Then put the peeled and chopped onion there, fry it until transparent. Then pour grated carrots into it and fry the vegetables until they are soft. In the meantime, tomatoes (fresh or canned) need to be mashed, add salt and sugar to them, send them to the pan and simmer for about 5 minutes. Next, add pre-cooked beans, sour cream, paprika and bay leaf to the vegetables. Salt to taste. Mix everything thoroughly and simmer until cooked under the lid.

With creamy sauce

Another simple but no less tasty recipe for Chinese cabbage. Take:

• 1 head of cabbage;
• 1 fresh carrot;
• 1 st. a spoonful of homemade cream;
• seasonings to taste.

Heat a frying pan greased with vegetable or butter. Put on cabbage, but fry for a short time, about half a minute. Next, pour some boiled water into it. It is important that it be hot. Now salt and pepper the vegetables, you can add any spices, such as ginger and white pepper. Meanwhile, cook coarsely grated carrots separately, then add them to the spiced cabbage. Stew vegetables under a lid over low heat, no more than 10 minutes. It is important not to overcook the cabbage, otherwise the dish will turn out not so tasty.

Cream must be added after the dish is fully cooked. Use cream with the highest percentage of fat content. Mix everything thoroughly, increase the heat to a maximum and keep the dish for another half a minute so that the cream boils a little. After that, remove the pan from the heat, place the cabbage in a deep plate and serve hot.

It will be useful to know the following.

• If the head of cabbage is too large, then a solid base can be used for stewing, and thin leaves are best left for salad or garnishing dishes.
• The following spices are best combined with Beijing cabbage: turmeric, paprika, white and red pepper, curry. And if you want to give the dish an unusual onion-garlic shade, then you can add a spice called asafoetida. It is important to do this at the end of cooking so that the taste is as bright as possible.
• Cabbage has a hard stem, but fragile and soft leaves. Therefore, for its proper preparation, it is necessary to separate these two parts from each other and cut into small pieces. And the stem cubes must be additionally pierced in several places so that they are better exposed to thermal effects.
• Cook cabbage only in a very well-heated pan with a little oil.
• If you cook cabbage with meat, then it must first be thawed at room temperature. So the structure of the fillet will be preserved much better.

Everyone loves stewed cabbage, but it takes a long time to cook it. It turned out that a quick, tasty and easy dinner can be prepared from a head of Peking salad and a package of frozen mushrooms.

Photo: DR

Chinese salad, also known as Beijing cabbage, which is great fresh in vegetable salads. But stew is also good, even rather fried, despite the almost complete absence of oil and any liquid. With mushrooms and crispy onions - mmmmm ....

1. This time I had frozen mushrooms and champignons, but the tastiest thing is obtained from an assortment of mushrooms, with white, chanterelles. While the mushrooms are defrosting in the microwave, I cut the cabbage. I disassemble into leaves and cut out a dense part, which I cut thinner. I cut the soft part of the leaf as usual for a salad. If in the end everything is not
fits in a frying pan, I leave the dense part of the cabbage for later. It goes great in a vegetable curry, but that's not the point today.

The peculiarity of Beijing cabbage is that it is very strongly fried. Looking ahead, I propose to compare the initial number of shredded leaves - and how much is left in the end (see photo).

A medium head will make one normal serving. If you are cooking cabbage as a side dish for something more substantial, take a large head of cabbage - it will be enough for two. And, most importantly, salt, taking into account the fact that the cabbage is heavily fried.

2. Cut the prepared mushrooms and fry over high heat. Mushrooms do not like a lot of oil, although the illusion is created that it is easier to brown them in it. In fact, the mushroom structure is spongy, porous, and they, like eggplants, absorb a lot of fat, just give them free rein. Therefore, I fry both of them in an almost dry frying pan. I add oil to the mushrooms only at the end, when all the liquid has evaporated from them, and fry some more
five minutes.

3. When the mushrooms are well fried, you need to remove them from the pan. Do not cover them with a lid - this way they will dry out and not lose their crispy roast. In a large frying pan, we begin to fry the cabbage, and in the frying pan freed from mushrooms, onions with spices (I add curry and cumin). The task is to bring the onion to the state of crispy cracklings. The cabbage will be very tender and delicious to mix with something crunchy.

4. First, you need to fry the cabbage over medium heat without oil under the lid, stirring, but at the same time allowing it to brown. After about seven minutes, add salt, black pepper, nutmeg and a little brown sugar. At this point, the cabbage will give juice (and there will be a lot of it), you need to open the lid and evaporate the liquid over high heat. Cabbage is ready, mix it with onions and mushrooms, and you can serve.

Consider whether and how to properly stew vitamin Chinese cabbage. The process itself takes much less time than stewing white cabbage, because it is extremely soft, juicy, so it cooks much faster.

You can stew Beijing cabbage with the addition of various vegetables, such as onions, carrots, sweet peppers in any oil. To add spice, you can add ground pepper.

Dish features

Beijing cabbage is a vegetable that retains all the vitamins and minerals in any cooking method. And whether to extinguish it, how to use it - is already a matter of taste for everyone.

Useful properties of Beijing cabbage are preserved both in stew and in pickled form.

Step-by-step instructions on how to stew with vegetables in a pan

Ingredients:

• Beijing - 1 head.
• Tomato paste - 2 tbsp.
• Carrot - 1 medium root vegetable.
• Onion - 1 head.
• Refined sunflower oil - 2 teaspoons.
• Salt.

Cooking steps:

1. Wash and cut vegetables.
2. Fry the vegetables in a frying pan with oil for 10 minutes.
3. Put the tomato paste and simmer for another 10 minutes. The dish is ready!

cooking recipes

Here are some options for cooking Chinese cabbage recipes.

With meat

• Beef meat - 250 g.
• Beijing - 6 leaves.
• Carrot - 1 medium root vegetable.
• Leek (onion) - 1 pc.
• Vegetable refined oil - 3 tbsp. l.
• Salt pepper.

Cooking steps:

1. Fry beef for 7 minutes.
2. Add carrots, leek and fry for 5 minutes.
3. Add cabbage to stewed vegetables and meat. Salt, pepper, mix and fry for 5 minutes. Ready.

• Pork - 0.5 kg.
• Beijing - 1 head.
• Garlic - 4-5 cloves.
• Refined oil.
• Salt.
• Black pepper (ground, to taste).

Cooking steps:

1. Rinse vegetables and meat and dry with a napkin, cut into pieces.
2. Add vegetable oil, garlic to the cauldron and fry.
3. Add meat. Fry for a quarter of an hour.
4. Add cabbage and simmer for another quarter of an hour. Salt, pepper.

We offer you to watch a video on how to cook stewed Chinese cabbage with meat:

With Chiken

Ingredients for the first option:

• Chicken -500 gr.
• Onion - 1 head.
• Beijing - 0.5 kg.
• Rice - 1 cup.
• Tomato paste -2 tablespoons.
• Ground black pepper and salt to taste.
• Refined oil.

Cooking steps:

1. Wash and chop the vegetables, soak the rice.
2. Fry carrots and onions.
3. Add cabbage and simmer for 5-7 minutes.
4. Add tomato paste.
5. Add rice, salt and pepper. Simmer for another quarter of an hour.
6. Cut the chicken into pieces and boil.
7. Then add to the skillet with the cabbage.
8. Simmer for another quarter of an hour.

Ingredients for the second option:

• Chicken fillet - 1 carcass.
• Beijing - 1 head.
• Onions - 2 heads.
• Carrot - 1 root vegetable.
• Garlic - a couple of cloves.
• Oil for frying.
• Mixture of universal spice - 1 tbsp. l.
• Hard cheese.

Cooking steps:

1. Wash and cut meat and vegetables.
2. Cut the fillet into cubes.
3. Put the meat into a saucepan with oil.
4. Pour carrots, onions, garlic to the chicken. Cook for 10 more minutes.
5. Pour the cabbage into the pan, salt and pepper. Simmer for another 1/6 hour.
6. Grate the cheese and add to the pan five minutes before the end of cooking.

With carrots, tomatoes and beans

Ingredients for the first option:

• Beijing - 400 gr.
• Carrot -1 medium root vegetable.
• Onion - 1 head.
• Tomatoes -1 pc.
• Boiled beans - 200 gr.
• Paprika - 1 tsp
• Lavrushka -1-2 pcs.
• Sour cream - 2 tablespoons.
• Sugar - 0.5 cups.
• Salt.

Cooking steps:

1. Wash and cut vegetables.
2. Fry onions with carrots.
3. Pour tomatoes and pepper, sprinkle with sugar and simmer for 5 minutes.
4. Add cabbage to vegetables.
5. Add sour cream, boiled beans, bay leaf, paprika. Simmer for a quarter of an hour. The dish is ready!

Ingredients for the second option:

• Beijing - 400 gr.
• Tomatoes - 2 pcs.
• Garlic and capsicum - 2 pcs.
• Water.
• Onion - 2 pcs.
• Raisins, almonds.
• Salt.
• Olive oil.
• Fresh herbs (parsley).
• Ground red pepper.
• Cumin and curry.

Cooking steps:

1. Wash and cut vegetables.
2. Fry onion with pepper.
3. Add cabbage and garlic. Fry 1/6 hour.
4. Add raisins, spices, almonds and tomatoes. Simmer for a quarter of an hour.

In a slow cooker

Ingredients for the first option:

• Beijing - 1 head.
• Fresh champignons - 600 gr.
• Onion - 2 root crops.
• Sour cream 10% fat - 250 gr.

Cooking steps:

1. Wash and cut vegetables.
2. Fry the mushrooms.
3. Set mushrooms aside in a bowl.
4. Fry the onion in the same pan. Transfer the onion to the mushrooms. Add garlic and herbs, pepper.
5. Dilute sour cream with water and salt and pepper.
6. Throw mushrooms and onions, Chinese cabbage into the slow cooker and mix.
7. Pour everything with sour cream sauce. Turn on the "Extinguishing" program for 1 hour.
8. After that, the stewed delicious Chinese cabbage in a slow cooker is ready!

Ingredients for the second option:

• Minced meat - 500 g.
• Beijing - 0.5 kg.
• Rice - 150 g.
• Onion - 80 g.
• Carrots - 1 root vegetable.
• Egg - 1 pc.
• Salt.

Cooking steps:

1. Wash and cut vegetables.
2. Boil rice until half cooked.
3. In a bowl, combine minced meat, onion, carrots and salt, egg.
4. Add cabbage.
5. To mix everything.
6. From the minced meat, make balls, put them on the multicooker grate. And cook on the “Steaming” program for 1 hour.

With garlic and soy sauce

Ingredients for the first option:

• Beijing - 800 gr.
• Garlic - 3 cloves.
• Onion - 1 pc.
• Bulgarian pepper - 1 fruit.
• Carrots - 1 root vegetable.
• Soy sauce - 150 ml.
• Tomatoes - 1 fruit.
• Ginger - to taste.
• Sugar - 50 gr.
• Sesame.
• Vegetable oil.

Cooking steps:

1. Wash and cut vegetables.
2. Fry the onion well.
3. Add finely chopped garlic and grated carrots.
4. Add tomato and pepper. Fry 1/12 hour.
5. Pour cabbage and pour soy sauce. Add ginger. Simmer for 5 minutes. The dish is ready!

Ingredients for the second option:

• Beijing - 800 gr.
• Garlic - 3 cloves.
• Onion - 1 root vegetable.
• Carrots - 1 root vegetable.
• Tomato - 1 fruit.
• Eggplant - 1 fruit.
• Sugar - 2 tbsp. l.
• Soy sauce-150 ml.
• Basil.
• Vegetable oil.

Cooking steps:

1. Wash and cut vegetables.
2. Fry the onion.
3. Add carrots and garlic, zucchini and simmer for 1/12 hour.
4. Pour cabbage and simmer for 1/12 hour.
5. Pour in soy sauce, sugar, throw basil. Simmer for another 5 minutes. The dish is ready!

European style

Ingredients for the first option:

• Beijing - 1 head.
• Vegetable broth - 0.5 ml.
• Soy sauce -50 gr.
• Ginger.
• Garlic.
• Salt.

Cooking steps:

1. Wash and cut vegetables.
2. Simmer for a quarter of an hour.

Ingredients for the second option:

• Beijing - 1 head.
• Chicken broth - 0.5 ml.
• Soy sauce - 50 gr.
• Ginger.
• Garlic.
• Salt.

Cooking steps:

1. Wash and cut vegetables.
2. Pour vegetable broth over cabbage.
3. Season it with ginger, garlic and soy sauce.
4. Simmer for a quarter of an hour.

A few quick recipes

Ingredients for the first option:

• Beijing - 1 head.
• Water - 1 glass.
• Spices.
• Vegetable oil.

Cooking steps:

1. Wash and cut the cabbage.
2. Fry cabbage for 10 minutes.
3. Pour in water and spices.
4. Simmer for 10 minutes covered. The dish is ready!

Ingredients for the second option:

• Beijing - 1 head.
• Cream (any fat content) - 1 cup.
• Spices, curry.
• Vegetable oil.

Cooking steps:

1. Wash and cut the cabbage.
2. Fry it for 5 minutes
3. Pour cream, add spices.
4. Simmer for 1/6 hour. The dish is ready!

We offer you to watch a video on how to cook Beijing cabbage simply and tasty:

How to serve meals?

Ready-made stewed cabbage can be served as an independent dish, or as a side dish for meat.

Best served immediately, hot or warm.! Any side dish is suitable for such dishes. It turns out very beautiful and tasty if, when serving cabbage on the table, sprinkle with finely chopped greens.