Hello dear friends! Today I have prepared for you a lot of interesting step-by-step recipes on how you can make incredibly delicious stewed cabbage.

It would seem like an ordinary vegetable, and how many things you can make from it, do not even list everything. I have already introduced you to the recipes and preparations for the winter. But you want to make something from a fresh head of cabbage.

You can cook wonderful cabbage soup from it, stew and fry, make lazy cabbage rolls. And how wonderful they are with such a filling, you just lick your fingers.

But today I will introduce you to the simplest, but at the same time, very tasty stewed cabbage dishes. When serving, I like to season it with fresh herbs and sour cream. And the husband and son add mayonnaise. But this is already a matter of taste.

Such a dish can be served both independently and with an additional side dish. For example, with fried potatoes, it will be simply delicious. What can I say, just cook and taste.

You will spend no more than an hour on the preparation of this dish, taking into account the preparation of products for stewing. It turns out both delicious and not a hassle. And sausages, if desired, can be replaced with boiled or smoked sausage, sausages or ham.

Ingredients:

• Cabbage - 1 small head of cabbage (1 kg)
• Sausages - 300 - 400 gr
• Onions - 2 pieces (medium)
• Carrots - 1 pc
• Tomato paste - 3 tablespoons
• Bay leaf - 2 pcs
• Salt and ground pepper to taste
• Vegetable oil

Preparation:

1. Peel the onion and cut into half rings. Chop the cabbage thinly. Peel and grate the carrots or cut into strips.

2. In a saucepan, preferably with thick walls, pour vegetable oil, put on fire and heat. Put chopped vegetables in there, add some water and stir. Leave on low heat to simmer for 15 minutes.

You can also use a frying pan with high sides for this.

3. While the vegetables are starting to stew, cut the sausages into slices 0.5-0.7 mm thick. Choose any variety you like. I like creamy or smoked ones.

4. Add tomato paste, salt and pepper to vegetables. Put the sausages there. Mix everything evenly.

If desired, sausages can be fried separately in a pan, and then added to vegetables.

5. Add bay leaf there and simmer all together for another 10 minutes with the lid closed. After that, you can serve it on the table.

Delicious cabbage with pork in a saucepan

In addition to sausages, this dish can be made with meat, and it does not matter with which one. I usually take pork or chicken. And someone also prefers beef or veal. In general, choose the meat yourself, in my recipe it is pork. Our dish turns out to be very aromatic and appetizing, partly due to the spices that are put there.

Ingredients:

• Cabbage - 1 head of cabbage (about 1.5 kg)
• Pork - 0.5 kg
• Bulb onions - 2 pieces
• Carrots - 1 pc (large)
• Tomato paste - 50 gr
• Sugar - 25 gr (1 rounded tablespoon)
• Salt, ground pepper - to taste
• Bay leaf - 3 pieces
• Refined vegetable oil
• Water - 150 ml
• Any spices to taste

Preparation:

1. First, let's prepare the products. Cut the meat into pieces. Cut the onion into quarters of the rings. Grate the carrots on a coarse grater.

2. Place a heavy-bottomed saucepan on fire, add oil and heat. Place the chopped meat in a heated saucepan and fry lightly.

Then add the onion there and continue to fry until it becomes soft and translucent. Then add the carrots, stir and fry until the carrots are tender too.

3. Put bay leaves, salt and 100 ml hot water in a saucepan. Mix everything. Cover and simmer for 15 minutes over medium heat.

4. While the meat is being cooked, let's take care of the cabbage. Cut the head of cabbage, for convenience, in half and chop in any convenient way.

5. Add tomato paste to the prepared meat with vegetables and stir. Then add the chopped cabbage. Stir everything evenly, cover and simmer for 10 minutes.

6. After the elapsed time, add your favorite spices, ground pepper, sugar to the pan and taste. Add more salt if needed. Mix everything with a spoon.

7. Cover the pot with the lid again and simmer the vegetables and meat for another 15-25 minutes. The time depends on how soft you want to cook your cabbage. When it's done, serve. It turns out to be very tasty.

Step-by-step recipe for fresh stewed cabbage without meat, like in the dining room

Here is such a tasty treat according to this recipe. This dish is very suitable for those who do not eat meat. Or for those on a diet. It is very reminiscent of the taste of the Soviet canteen, when everything was cooked in accordance with strict GOST.

Ingredients:

• Cabbage - 1 kg
• Carrots - 1 pc
• Onions - 1 piece
• Tomato paste - 3 tablespoons
• Butter - 50 gr
• Flour - 1 tablespoon
• Water - 250 ml
• Salt, pepper - to taste
• Sugar - 1 teaspoon
• Bay leaf
• Allspice

Preparation:

1. Chop the cabbage into strips. Season with salt and remember well with your hands so that she draws out the juice. Then pour vegetable oil into a deep frying pan and put it there.

2. Put the tomato paste there. Stir evenly and bring to a boil. You do not need to close the lid.

You can buy pasta in the store or make it at home. for this, it will be enough to take tomatoes (200 g), peel and bring to a pasty state with a blender.

3. While the vegetables are stewing in the pan, cut the carrots into strips or grate them on a coarse grater. Cut the onion into cubes. Heat another skillet well, add oil and onion. Saute lightly, then add the carrots and continue to brown until golden brown.

4. By this time the cabbage will be half cooked. Add the roast there, stir and continue to simmer.

5. Now let's get started with the sauce. Place the butter in a ladle and heat to melt. Then add flour there and stir. Gradually, literally one spoon at a time, add water there until a homogeneous mass without lumps forms. Then add a little salt and bring to a boil.

6. When the cabbage is almost ready, add the sauce to it. Stir well. Add bay leaves, allspice, sugar and salt as needed. Simmer for another 5 minutes and turn off. Our delicious dish is ready.

If the vegetables seem too thick to you, add a little boiled water to the pan, along with the spices, and simmer further.

Video on how to cook cabbage with chicken in a slow cooker

I could not ignore the recipe for cooking such a simple and delicious dish in a slow cooker. The result is a very satisfying dinner for the whole family with minimal effort.

Ingredients:

• White cabbage - 650-700 gr
• Chicken fillet - 400 gr
• Carrots - 1-2 pieces
• Onions - 2 pieces
• Vegetable oil - 2 tablespoons
• Bay leaf - 2 pcs
• Salt and spices to taste
• Ground black pepper - to taste

You can also diversify this dish with other vegetables. For example, add zucchini, eggplant or bell peppers. You can even add hot peppers for savory food lovers. But in any case, stewed cabbage with chicken and vegetables will be incredibly tasty.

Stewed sauerkraut with sausages in German

The distinguishing feature of this recipe is that we use sauerkraut here. This is one of the easiest ways to serve our German dish. You can use any other meat or smoked meats instead of sausages. Such a dish is suitable even as an appetizer for a festive table.

Ingredients:

• Sauerkraut - 1 kg
• Bulb onions - 2 pieces
• Sausages - 200 gr
• Garlic - 2-3 cloves
• Butter - 30 gr
• Tomato paste - 2 tablespoons
• Salt, pepper - to taste
• Bay leaf - 2 pcs
• Vegetable oil

Preparation:

1. Place the cabbage in a large saucepan and cover with water until it is completely covered. Put on fire, bring to a boil and simmer for 20 minutes.

If it is too salty or sour, then you can rinse it first.

2. In the meantime, let's take care of the rest of the products. Cut the onion into half rings. Cut the sausages at random. Chop the garlic.

3. Pour some vegetable oil into a frying pan and put on fire. When it warms up a little, put a piece of butter in it. After the butter has melted, add the onion and fry until translucent.

4. Then add the tomato paste to the onion and stir. Then add sausages and cabbage, pour half a glass of water, add chopped garlic and bay leaf. Season with salt and pepper to your liking. Reduce heat, cover and simmer for 10 minutes.

5. Then stir it and continue simmering, covered for another 20-30 minutes, until fully cooked. After making sure she's fully cooked, call your family for a delicious dinner.

Stewed cabbage with mushrooms and potatoes - very tasty and satisfying

And this recipe is my favorite, it uses all my favorite foods together. A very satisfying dish. Be sure to try it.

Ingredients:

• Cabbage - 700 gr
• Carrots - 1 pc
• Bulb onion - 1 piece
• Champignons - 200 gr
• Hunting sausages - 150 gr
• Potatoes - 3 pieces
• Salt, pepper - to taste
• Tomato paste - 2-3 tablespoons
• Vegetable oil

Preparation:

1. Let's prepare the products first. Chop the cabbage as you like. Peel and dice the onions and potatoes. Peel the champignons and cut into slices. Chop the garlic.

2. Preheat a frying pan, pour in oil and put the cabbage there. Fry, stirring occasionally, until tender. Then add the grated carrots to it and continue to simmer under the lid.

Fry the onions in a separate frying pan until transparent and add chopped sausages to them. Stir and fry a little more.

3. At the same time, put another pan on the fire and preheat. Pour in vegetable oil and put the mushrooms. Fry them until they are done, remembering to stir.

4. When the carrots are soft, add tomato paste, salt and pepper to the vegetables. Stir evenly, cover and simmer until tender.

5. Place the chopped potatoes on top of the stews, add a little water and continue to simmer under the lid.

6. When the potatoes are half cooked, add all the other ingredients - mushrooms, onions and sausages to the pan. Close the lid and simmer until the potatoes are fully cooked.

In time, everything takes no more than an hour and you will get a very tasty and satisfying dish. All that remains is to remove it from the heat, put it in a plate and try.

How to stew cauliflower quickly and tasty in a pan

Another great video recipe for stewed cabbage. But, in this case, it is colored. It turns out to be a very satisfying and appetizing dish, even though it is low in calories.

Ingredients:

• Cauliflower - 700 gr
• Tomatoes - 8 pieces
• Onions - 3 pieces
• Garlic - 2-3 pieces
• Vegetable oil - 3-4 tablespoons
• Any greens - a bunch
• Salt, pepper - to taste

Preparing such a dish is simple and quick. To feed a hungry family, and you have little time, this option will definitely suit you. I highly recommend you try it.

Recipe for delicious cabbage with minced meat and rice in a cauldron

This is one of the variations of "lazy cabbage rolls". And I don't know a single person who doesn't like them. But there is one secret here - our dish is packed in a special way and stewed in a very tasty sauce. Try it, don't hesitate. This is delicious.

You can take any meat and pass it through a meat grinder. Or buy ready-made minced meat. I usually take mixed - beef plus pork in equal proportions.

Ingredients:

• Cabbage - 1 kg
• Minced meat - 500 gr
• Rice - 0.5 cups
• Onions - 1 piece
• Carrots - 1 pc
• Flour - 0.5 tablespoon
• Tomato paste - 1 tablespoon
• Sour cream - 1 tablespoon
• Water - 2 glasses
• Salt and pepper to taste
• Vegetable oil for extinguishing

Preparation:

1. Soak rice in water for 20 minutes, and then rinse thoroughly 5-6 times. Peel and grate the carrots. Peel the onion and cut into cubes. And chop the white cabbage into strips and salt. Stir, kneading it lightly with your hands, so that it gives a little juice. Leave to brew for 15 minutes.

2. Take a cauldron or just a saucepan with a thick bottom and pour vegetable oil there, then put half of the cabbage and pour the juice from it there. Sprinkle with ground pepper to taste.

3. Place the minced meat in the next layer, spreading evenly around the perimeter of the pan. Sprinkle it with salt and pepper.

3. The next layer consists of onions. Place a layer of soaked and washed rice on top of it. Salt. Then lay a layer of grated carrots. Place the rest of the cabbage in the last layer.

4. Now let's prepare the sauce. Pour vegetable oil into a preheated pan and add flour. Fry it a little and add sour cream, mayonnaise, tomato paste and pour in water. Mix everything evenly, salt and bring to a boil.

5. Pour the prepared sauce into a saucepan with food. It should take up half the volume. Place the saucepan over low heat, cover and simmer until cooked through, about 40-45 minutes. Then let it sit, covered for another 15 minutes, and you can serve an amazingly tasty dish to the table.

Stewed cauliflower in milk with cheese

And finally, I offer you another interesting and easy-to-prepare recipe. To prepare this dish, taking into account the preparation of the products, it will take you no more than half an hour and you will get an amazing aromatic dish. I like to serve it for breakfast. It is light and satisfying.

Ingredients:

• Cauliflower - 400 gr
• Cheese - 100 gr
• Carrots - 1 piece
• Milk - 5-6 tablespoons
• Vegetable oil - to taste
• Salt to taste
• Ground black pepper - to taste

Preparation:

1. Let's prepare the products. Divide the cauliflower into florets. Grate the carrots on a coarse grater. Grate the cheese on a fine grater.

2. Heat a frying pan and add some vegetable oil. Add cabbage with carrots and fry a little. Then pour in the milk, salt and pepper. Cover and simmer for 10 minutes over medium heat.

3. Then sprinkle with grated cheese on top and simmer for another 5 minutes, covered. If the milk has boiled away, you can add it.

4. It turns out just an amazing and unusual dish. Surprise your loved ones with such sophistication. By the way, if you mix cheese with a raw egg and pour into a frying pan, you get something like a casserole. It also turns out very tasty.

I hope, dear friends, today I was able to surprise you with new and interesting recipes. Surely you will find something new for yourself. I would only be glad of that.

Cook with pleasure and good mood. Bon Appetit! Bye.

Stewed cabbage with meat is considered nutritious and easy to prepare. At the same time, it occupies a leading place in dietary nutrition due to the correct combination of ingredients. The dish acquires a spicy, unique taste if you add sausages, mushrooms, smoked meats or minced meat to it.

Classically cooked stewed cabbage with meat is a food that hails from the canteen of the Soviet era. Prepare the vegetable in a heavy-bottomed saucepan or cauldron.

Ingredients:

• white cabbage - 1 kg;
• lean meat - 0.5 kg;
• turnip onions - 2 pcs.;
• tomato paste - 2 tbsp l .;
• vinegar 6% - 1 tbsp. l .;
• sugar - 1 tbsp. l .;
• wheat flour - 1 tbsp. l .;
• spices (pepper, bay leaf);
• salt to taste.

Cooking algorithm step by step:

1. Rinse the meat and pat dry.
2. Chop the onion and cabbage. Use a special knife for shredding.
3. Cut the meat into small pieces and fry in oil until crusty. Then add the onion and cook for 5 minutes.
4. Top with chopped cabbage. Pour in half a glass of broth, if not, then water. Cook over low heat for 45 minutes.
5. Put the tomato paste in a small container, add flour and stir. Then add vinegar, salt, sugar.
6. Add everything to the pan along with the spices.
7. Stir and continue simmering for another 10 minutes.

The classic recipe is ready.

Stewed cabbage with meat and potatoes

The dish is prepared in a cauldron or you can use a large saucepan. Stewed cabbage with meat and potatoes is considered an all-season dish and is cooked all year round.

Required products:

• meat - 500 g.;
• cabbage - 500 g;
• potatoes - medium 5 pcs.;
• tomato paste - 4 tbsp. l .;
• bulb;
• carrot;
• peppercorns;
• salt.

Cooking stages:

1. Wash and then cut the meat into small cubes. Pour oil into a saucepan, fry the product until medium cooked.
2. Cut the onion into half rings and cut the carrots into strips.
3. Combine vegetables with meat. Cook for 15 minutes.
4. Peel and then chop the potatoes.
5. Pour the potato cubes into a saucepan and cook for 5 minutes.
6. Chop cabbage forks, add to vegetables. Close the lid and then cook for 10 minutes.
7. Dilute in 100 gr. water paste, add salt. Pour into a cauldron, put bay leaf and pepper.
8. Simmer until tender.

If the cabbage turns out to be dry during cooking, it is allowed to add half a glass of broth or water.

Sausage recipe

Making sausage stew is easy.

This will require:

• medium sized cabbage;
• sausages - 2 pcs.;
• carrot;
• large tomato;
• olive or sunflower oil - 3 tbsp. l .;
• salt;
• spices.

Let's start cooking:

1. Chop the cabbage, cut the onion into half rings, and pass the carrots through a grater.
2. Pour oil into the bottom of the pan.
3. Fry half rings of onion over low heat until golden brown.
4. Add the carrots, and after 3 minutes add the chopped forks.
5. Simmer for 25 minutes and stir.
6. Chop the tomato and place in a bowl with vegetables.
7. Peel the sausages, chop finely and pour into the cooking dish.
8. Season with salt.
9. Continue simmering for another 20 minutes.

The food cooked according to this recipe turns out to be low in calories.

Sauerkraut stew with meat

Before cooking sauerkraut is squeezed and tasted. If the taste is sour, then you need to pour cold water and rinse. If it does not help, then it is allowed to boil for 10 minutes. Then drain and squeeze out the liquid.

Ingredients:

• sauerkraut - 700 gr.;
• meat - 500 gr.;
• onions - 2 pcs.;
• tomatoes 2 pcs. can be replaced with tomato paste - 4 tbsp. l .;
• vegetable oil - 4 tbsp. l .;
• spices (caraway seeds, allspice with hot pepper);
• salt.

They start to cook:

1. Cut the meat into medium sized pieces.
2. Chop the onion, then fry a little.
3. Fry the meat with caraway seeds until it turns white, this is about 10 minutes.
4. Add tomatoes and cover with hot water. The liquid should slightly cover the contents of the pan.
5. Add sauerkraut to the rest of the ingredients and simmer for 60 minutes. Shortly before salt is ready.

Garlic lovers can add garlic at the end of cooking.

Stewed cauliflower with meat

For cooking, you need a frying pan with a lid.

You will also need:

• cauliflower - 0.2 kg;
• pork - 0.5 kg;
• sour cream - 0.5 kg;
• water - 1 l.;
• dry, ground spices (paprika, coriander, ginger and garlic) - 0.5 tsp;
• salt.

Cooking steps:

1. Divide the cabbage into inflorescences. Dip them in salted boiling water. Withstand no more than 6 minutes. Separate further from water and drain off liquid.
2. Cut pork, chicken or young beef into chunks.
3. Put the meat on the bottom of the container and pour low-fat sour cream over it.
4. Pour cool water, sprinkle with dry spices and salt. Cover and cook over low heat for 20 minutes.
5. Add inflorescences, simmer for 15 minutes, not forgetting to stir. Sprinkle with herbs at the end.

A little liquid will remain in the cooked dish, this is a mixture of sour cream and broth from meat.

With rice

How to stew cabbage with rice, what would be delicious? It's actually not difficult.

For cooking you will need:

• cabbage - 0.5 kg;
• rice - 150 gr.;
• tomato juice - 100 gr.;
• water - no more than 1 liter;
• 1 carrot and onion;
• vegetable oil - 4 tbsp. l .;
• ground pepper;
• salt.

Cooking progress:

1. Chop the cabbage, it is better not finely.
2. Rinse well the rice.
3. Put the cabbage in a saucepan, pour 2 tbsp. l. oil and fry a little while stirring.
4. Add washed rice.
5. Pour the contents of the saucepan with water, it should close everything completely.
6. Simmer over moderate heat.
7. Fry half rings of onion in a pan until golden brown in the remaining oil.
8. Add the carrots passed through a coarse grater and fry for another 3 minutes.
9. Pour tomato juice into the roast and cook for 5 minutes.
10. Add the contents of the pan to the cabbage and rice. Add salt and pepper, mix.
11. Simmer over medium heat until tender.

With meat and buckwheat

It turns out to be a wonderful dish when stewed cabbage with meat and buckwheat.

To cook you need:

• cabbage - 400 gr.;
• buckwheat - 200 gr.;
• pork - 700 gr.;
• onions - 50 gr.

Step by step description:

• Cut the onion into half rings, the meat into medium cubes and chop the cabbage.
• Fry the meat until white, then add the onion and after 5 minutes add the cabbage. Simmer everything for 20 minutes.
• Boil buckwheat separately.
• Mix everything, salt and simmer until tender.

The hostess needs 50 minutes to prepare this wonderful and original dish.

With meat and mushrooms

This recipe for cabbage with meat in a slow cooker will turn out to be unusually tender.

Products:

• mushrooms (champignons) - 200 gr.;
• meat - 400 gr.;
• cabbage - 700 gr.;
• sunflower oil - 2 tbsp. l .;
• water - 1 glass;
• carrot;
• 2 cloves of garlic;
• ground pepper;
• salt.

Where to begin:

1. Cut the meat into medium pieces, chop cabbage forks. Cut the mushrooms into plastics, and cut the onion into half rings. Grate the carrots, drive the garlic through a press.
2. Pour oil into a multicooker container and fry the onion in the "Fry" mode.
3. Pour in the mushrooms and continue to fry for another 10 minutes.
4. Then it was the turn of the meat and carrots. Fry all over for a quarter of an hour.
5. Add chopped cabbage, salt, add spices and water.

Features of cooking stewed cabbage

The taste of the finished dish depends not only on the quality of the products and the cooking technology, but also on the container in which the stewing process will take place.

In a frying pan

To stew cabbage, you need to choose a suitable pan. A non-stick frying pan with standard rims works best. A cast-iron frying pan will perfectly cope with the task at hand. A cooked vegetable in a pan is a cross between a stew and a fried dish. It is necessary to ensure that the liquid in the pan does not completely evaporate, otherwise the cabbage may fry and then burn.

In a multicooker

The multicooker is firmly established in the modern kitchen. The stewed cabbage in it turns out to be very tender, since the entire cooking process takes place at a constant low temperature.

In the oven

Oven-baked cabbage is delicious and tender.

But you need to know a few points in preparation:

1. Bake only ripe, dense heads of cabbage.
2. Fork weight not less than 1 kg.
3. The head of cabbage should not have extraneous odors, otherwise they will intensify when baked.
4. The baked vegetable goes well with cheese and white fish.
5. It is not recommended to chop the cabbage finely, otherwise it will resemble porridge.

No matter what technology cabbage is cooked, it is always a dietary product. It contains a large amount of vitamins, as well as micro and macronutrients useful for humans.

How good the cabbage is! Juicy crispy heads of cabbage in the skillful hands of professionals and housewives magically turn into different ones: cold and hot, salty and sour, pickled and fried, instantly swept off the table or stored in cellars until the cherished day ...

We are already familiar with the secrets, but today let's talk about the most "delicate" cabbage - stew. Believe me, this modest and inexpensive dish deserves the utmost attention.

Braised cabbage

Stewed cabbage has a lot of fans. Juicy, aromatic, with meat or mushrooms, sausages or sour cream - delicious! A plate of sweet steaming cabbage is still in front of your eyes, right?

A few secrets of delicious stewed cabbage

Stewed cabbage has been popular in Russian cuisine for centuries, and there are three reasons for this: it is nourishing, tasty and inexpensive. A huge plus is that it can be stewed both fresh and sour. And this greatly diversifies our table. Moreover, in different combinations - with meat or mushrooms, rice, beans, poultry or raisins - stewed cabbage will be different every time, therefore it does not become boring for decades. Of course, there are rules, subtleties and secrets here. We will talk about them.

How to prepare and chop cabbage

We usually start: by cleaning the forks from the upper leaves. Then we chop the cabbage in any convenient way: manually or on a shredder, straws or cubes. Which is more correct or better? The way you like it. It's just that the stewing time will be different, and the dishes will look different.

If the cabbage is sauerkraut, it is sorted out and chopped to the same size pieces. Too acidic should be washed in water. Of course, this will take away a lot of vitamin C, but stewing peroxidized cabbage is more expensive for yourself: it will still be tasteless.

How long to stew cabbage

• If the cabbage is young, 12-15 minutes is enough, but winter varieties require at least 30-40 minutes of general heat treatment.
• If you decide to stew cabbage in the oven, then the temperature should be set no higher than 165 ... 170 ° C so that boiling is minimal. The time will be the same - up to 40 minutes.
• In a multicooker, you will need two modes: first, for frying onions, carrots and other ingredients, the "Fry" mode is set - for the time specified for the products. Then, for the cabbage - the "Stew" mode for 20-40 minutes, depending on its "age".
• You should not stew the cabbage “longer, so that it is softer”: not only will it “ferment” and become not so attractive and tasty, it will also lose all its useful properties.
• Readiness is determined by taste and softness. The characteristic darkening of the cabbage, the appearance of a specific pungency, tenderness and "bitterness" are signs that it is time to turn off the dish.

I would especially like to note that you can stew cabbage anywhere - on the stove, in the oven, in or in a double boiler - and in any dish: in a cauldron, a frying pan or in a saucepan with thick walls. Here she is so unpretentious!

Tricks and subtleties of stewing

It would seem, what tricks - covered with a lid, and mascaras ... But no, there are secrets here too!

• Prepared cabbage can first be fried a little in hot oil (fat) until a pleasant golden hue. While doing this, stir gently so that it cooks evenly. After that, depending on the idea, add more oil or water (broth) and simmer under a closed lid over the slowest heat until tender.
• But according to the classic "Soviet" recipe, cabbage is not fried, but immediately stewed with a small amount of liquid or broth.
• It is better to put salt in cabbage not immediately, but 10-12 minutes before being ready.
• If you want to give the dish a pleasant sweet and sour aftertaste, add a spoonful of sugar and table vinegar 7-10 minutes before the end of stewing. Of course, you don't need to add vinegar to sauerkraut, but an incomplete teaspoon of sugar (for the volume of a liter jar) will perfectly balance the taste and soften the sharp sourness.
• When choosing sunflower oil, give preference to unrefined, cabbage is tastier on it.
• If you want the lowest calorie meal, add hot water instead of oil. And to increase the calorie content and satiety, on the contrary, it is better to add oil or meat broth.
• Another little secret that will help to give the stewed cabbage an unusually original taste: literally 4-5 minutes before complete readiness, add to it lightly fried in oil (or simply dried in a dry pan until beige-cream color) wheat flour at the rate of 1 tbsp. spoon for 1 kg of cabbage. Believe me, it will be delicious!
• And this secret is for those who can't stand the smell of boiled cabbage (it's really not very pleasant): put a large piece of stale bread in a cauldron or saucepan, where cabbage is boiled or begins to stew. It will help get rid of the smell. And before the end of cooking, remove the softened bread with a spoon or slotted spoon.
• And the last, most important secret - cabbage should be stewed with pleasure! Then she will definitely be incomparable!

Stewed cabbage "Student style"

If mom is far away, what can you cook without special skills? That's right, make scrambled eggs, boil potatoes and stew cabbage! It is worth trying once, and the cheap hearty dish will become one of your favorites. And even simple boiled sausage in stewed cabbage will acquire the features and taste of real meat. I remember that at least a dozen of cabbage fans who "accidentally dropped in" gathered at the smell of such "stew" every time in a student hostel, there were not enough forks))

Ingredients

• White cabbage - 1 fork (about 1.5 kg)
• Boiled sausage (doctor's, dairy - any, sausages are also suitable) - 300 g
• Carrots - 2-3 pcs. medium size
• Tomato paste - 4 tbsp spoons (or 2 fresh tomatoes)
• Onions - 2 medium onions
• Vegetable oil (unrefined is tastier)
• Salt to taste
• Bay leaf - 2 pcs.
• Black pepper - optional and to taste

Preparation

1. In a cauldron, fry the onion, cut into half rings, and carrots, grated on a coarse grater.
2. Add finely chopped cabbage, stir and pour in 1 glass of hot water (boiling water). Cover and simmer over low heat until soft.
3. Cut the sausage (sausages) into cubes, strips, uneven "meat" pieces - as your fantasy tells you, lightly fry in vegetable oil until a beautiful crust and send to the cabbage.
4. In the oil in which the sausage was fried, heat the tomato paste for a minute (the tomatoes take longer to evaporate the juice) and also send it to the cauldron with cabbage and sausage.
5. Stir, add salt, pepper, bay leaf and simmer everything together for another 5-7 minutes.
6. Eat with pleasure!

Many housewives believe that the most delicious stew is obtained with pork. And it's true - cabbage with pork is simply divine. But with beef and poultry, it will turn out just as well! Imagine how many dishes of different tastes will come out!

What you need to know if you decide to stew cabbage with meat:

• any meat will do - and a shoulder blade, and a tenderloin, and a thigh, and smoked ribs, and even minced meat;
• both fresh and sauerkraut are suitable for stewing, you can even stew them together, it will be both original and tasty.

Here is one of those recipes that have long established themselves as "very successful." Try it, you should like it!

Ingredients

• White cabbage - 1 kg
• Meat (veal, pulp) - 350 g
• Carrots - 2 pcs. average size
• Bulb onions - 1 pc.
• Sweet Bulgarian pepper - 1 pc. (optional)
• Tomato paste or puree - 2 tbsp spoons
• Fresh tomato - 1 pc.
• Melted butter - 2-3 tbsp. spoons
• Sour cream - 1 tbsp. spoon
• Salt to taste
• Ground black pepper - to taste

Preparation

1. Salt the pieces of meat (pepper, whoever loves) and fry over low heat until golden brown.
2. Add chopped onions and carrots to it and sauté them until golden brown.
3. Then add finely chopped fresh (or skip this operation if there is no tomato) and finely chopped cabbage. After mixing everything, simmer covered over low heat for 15-20 minutes.
4. Add a spoonful of sour cream to the tomato paste (puree), mix, add 100-120 ml of water - and pour the resulting sauce into the cabbage.
5. Stir and simmer until tender. The cabbage turns out to be fragrant and delicate in taste.

And in the next video there is another recipe for stewed cabbage with meat, which, undoubtedly, will appeal to many housewives.

Well, have you already wanted to cook cabbage according to this recipe?

Stewed cabbage with prunes

Prunes give cabbage an unusually spicy aroma of smoke. You can add meat, or you can not add - then it will be a wonderful hearty lean dish. Preparing such cabbage is also quite simple.

Ingredients

• Prunes - 200 g
• Carrots - 1 pc. average size
• Onion - 1 piece (large)
• Tomato paste - 2-3 tbsp spoons
• Bay leaf - 2 pcs.
• Vegetable oil - for frying onions and carrots
• Salt to taste
• Black pepper - to taste

Preparation

1. Fry onion in half rings, carrots "coarsely grated".
2. Add chopped cabbage, mix, add 200 ml of boiling water and simmer under a closed lid for 15 minutes.
3. Add prunes and tomato paste, salt and pepper, put bay leaf, mix, pour in another 150 ml of boiling water and simmer until tender for 15-17 minutes.

Good advice: When you buy, choose the smoky, hazy scent. It is best if it is elastic and soft. But if you bought a dryish one, it doesn't matter either: just pour boiling water over it for a few minutes, it will "soften".

Stewed cabbage with mushrooms

It is difficult to answer the question: "What is tastier - cabbage with meat or mushrooms, or with prunes, or with beans?" it won't take much time, and, perhaps, everyone can afford it.

Ingredients

• White cabbage - 1 medium fork (1.5 kg)
• Mushrooms (champignons, oyster mushrooms, any of your own - fresh or even dried) - 500 g
• Carrots - 400-500 g
• Bulb onions - 4-5 pcs.
• Tomato paste - 100 g
• Bay leaf - 2-3 pcs.
• Vegetable oil - how much is required for frying
• Salt to taste
• Black pepper - to taste

Preparation

1. Chop the cabbage and fry it in a little oil until it “softens”.
2. Chop onions and carrots as you like and fry until half cooked.
3. Cut the mushrooms into either transverse slices or cubes, place in a pan and heat until they release juice. You can stew it a little before evaporating the juice, or you can drain the juice and, adding oil, fry (and so, and so it turns out delicious).
4. Put everything (cabbage, onions with carrots and mushrooms) in one cauldron (or a large deep frying pan), mix, add tomato paste and 300 ml of boiling water and simmer under the lid until the cabbage and mushrooms are cooked. As a rule, this is 15-20 minutes.
5. A few minutes until ready, season with salt and add bay leaf and pepper.

Good advice: This cabbage turns out to be very tasty if it is stewed in the oven at a temperature of 180 ... 190 ° C. I don’t know about you, but since childhood I loved stewed cabbage in good old Soviet canteens and cafes. Never got a tasteless one! And it was not difficult to cook it at home, because almost every family always had a book "About tasty and healthy food", where hundreds of wonderful recipes are simply and easily presented.

Stewed cabbage "Soviet classic"

I just wanted to write a recipe, but then a video caught my eye, where, using this book, a sweet girl clearly and with pleasure demonstrates the entire manufacturing sequence. I advise you to see it too!

A classic recipe for Soviet stewed cabbage from the "Book of Delicious and Healthy Food".

Be sure to try cooking!

This dish has an original taste, it is hearty and ... beautiful. And perfect for those who are fasting. Any beans will do - white or colored, large or small, dry or canned. If you decide to stew cabbage with beans, be prepared for the fact that this dish will "surpass" even cabbage with meat in time, because beans are cooked for a long time. But the result is worth it))

Ingredients

• White cabbage - 1 kg
• Beans - 200 g
• Carrots - 1 piece (large)
• Garlic - 1-2 cloves
• Potatoes - 2-3 pieces (medium size)
• Tomato paste - 2 tbsp spoons
• Cardamom - 0.25 tsp
• Coriander (optional) - 0.5-1 tsp
• Vegetable oil - 25-35 g
• Salt to taste
• Greens (dill)

Preparation

1. Beans are best soaked in cold water overnight.
2. Then rinse and boil in salted water (about 1.5 hours), turn off the heat, hold it under the lid for another 20 minutes, then drain the water.
3. While the beans are cooking, you can cook the rest. Put the garlic in hot vegetable oil and cut into small cubes. Fry everything for 2-3 minutes.
4. Then send carrots cut into half rings to them and fry until a beautiful golden cream color.
5. Add the diced potatoes and continue to fry for 4-5 minutes, stirring occasionally.
6. Now it's the turn of the finely chopped cabbage. Continue frying the whole mixture over medium heat for another 5-6 minutes, stirring occasionally.
7. Salt, add tomato paste diluted in 50-60 ml of water.
8. Simmer covered over low heat until the cabbage is tender.
9. Add to the almost finished cabbage, carefully so as not to crush the beans, mix, leave on a tiny heat for a few minutes.
10. At this moment, spice lovers can add their own flavor to the dish (we hold it in high esteem). After 5-7 minutes of joint stewing, the dish is ready!

What a pity that one page cannot contain those hundreds of wonderful recipes that prove that stewed cabbage is an unusually tasty and infinitely varied dish! "Behind the scenes" were the most delicious ways to stew cabbage with and, with rice, corn, fish and even ... pineapple. But this only says that we will definitely have to meet again, because

Making moonshine and alcohol for personal use
absolutely legal!

After the end of the existence of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and an article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law prohibiting you and me from engaging in our favorite hobby - making alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ "On Administrative Liability of Legal Entities (Organizations) and Individual Entrepreneurs for Offenses in the Field of Production and Turnover of Ethyl Alcohol, Alcohol and Alcohol-Containing Products" (Collected Legislation of the Russian Federation, 1999, N 28 , art. 3476).

Excerpt from the Federal Law of the Russian Federation:

"The effect of this Federal Law does not apply to the activities of citizens (individuals) who produce products containing ethyl alcohol not for the purpose of marketing."

Home brewing in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan On Administrative Offenses of January 30, 2001 N 155, the following liability is provided. So, according to article 335 "Manufacture and sale of home-made alcoholic beverages", the illegal manufacture for the sale of moonshine, chacha, mulberry vodka, home brew and other alcoholic beverages, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with the confiscation of alcoholic beverages , devices, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Ukraine on Administrative Offenses provide for the imposition of fines in the amount of three to ten non-taxable minimum wages for the manufacture and storage of moonshine without the purpose of sale, for storage without the purpose of selling devices * for its production.

Article 12.43 repeats this information almost word for word. "Making or purchasing strong alcoholic beverages (moonshine), semi-finished products for their manufacture (mash), storage of devices for their manufacture" in the Code of the Republic of Belarus on Administrative Offenses. Clause No. 1 informs: "The production of strong alcoholic beverages (moonshine) by individuals, semi-finished products for their manufacture (mash), as well as the storage of devices * used for their manufacture, - entail a warning or a fine of up to five basic units with the confiscation of the specified drinks, semi-finished products and apparatus ".

* It is still possible to purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumery.