Good afternoon.

Let's talk about one of the most popular vegetables in the country - cabbage. It is equally often used in and in winter harvesting and for conservation. Moreover, each cooking method gives the dish its own special taste. So, for example, you will never confuse with.

The braised cabbage, which this collection is devoted to, also has its own characteristic taste and aroma. And I know a bunch of people who don't like him. I am sure that there will be at least a dozen such people among your friends and acquaintances.

And for sure, this dislike comes from the garden, where stewed cabbage was called a very useful, but not at all tasty and insipid vegetable slurry. And the smell alone still evokes unpleasant memories.

Today I propose to see how to stew cabbage correctly, so that you get a very tasty dish, so that even children ask for supplements.

Consider several options for all occasions, so that you always have the right recipe on hand.

Braised cabbage in a pan - a step-by-step classic recipe

Let's start with a classic recipe, taking it as a starting point, and then start adding and modifying a set of products.

Here we will mark each step so as not to repeat in the future in the description of the same type of actions, because in subsequent recipes, the most important thing will be only the sequence of adding the ingredients to the pan.

Ingredients:

• 1 small head of fresh cabbage
• 1 small carrot
• 1 medium onion
• 1 teaspoon salt
• A pinch of ground black pepper
• Sunflower oil for frying

Preparation:

1. Prepare the vegetables: peel the onion and cut it into small cubes.

2. Wash carrots, peel and rub on a coarse grater.

3. We chop the cabbage with a special grater or cut it with a knife as thin as possible.

4. Heat a couple of tablespoons of vegetable oil in a frying pan and fry the onions and carrots in it. Fry over medium heat, stirring occasionally until the carrots are soft and the onions are translucent.

5. Transfer the resulting frying to a plate, and send the cabbage to the pan.

Leftover onions and carrots from the pan must be removed with a paper towel so that they do not burn, and again pour in and heat the vegetable oil before frying the cabbage.

Fry the cabbage over medium heat, stirring occasionally, until it turns yellowish and softens. This will take 10-15 minutes.

6. Then we send the frying of onions and carrots to the cabbage, salt, pepper and mix thoroughly.

7. With the final touch, throw a bay leaf on top, reduce the heat to a minimum and cover the pan with a lid.

You do not need to pour in additional water, a sufficient amount of it will stand out from the cabbage during the stewing process.

Simmer for 15 minutes. Done, bon appetit!

How to stew cabbage in a pan with tomato paste

This recipe can also be called classic. Tomato paste perfectly sets off the taste of vegetables and turns out to be a very tasty and aromatic dish.

Ingredients:

• Cabbage - 1/3 head of cabbage
• Onions - 1 piece
• Water - 0.5 cups (100 ml)
• Tomato paste - 1 tbsp
• Salt - 1 tsp without a slide
• Vegetable oil

Preparation:

1. Shred the cabbage and crush it with your hands a little so that it starts to release moisture. Then we send it to a preheated pan with vegetable oil and immediately add chopped onion.

2. Pour water into the pan, cover it with a lid and simmer for 15-20 minutes over low heat until the cabbage has lost half of its volume.

3. Remove the lid, stir, add salt and tomato paste and stir again. Cover the pan with a lid again and simmer for another 5 minutes.

Done, bon appetit!

Cabbage with minced meat, stewed in a pan

So, we figured out the main ways of stewing cabbage in the form of a side dish, now let's move on to full-fledged hearty dishes with meat.

Ingredients:

• 330 g white cabbage
• 170 g of Peking cabbage
• 70 g onions
• 60 g carrots
• 200 g minced meat
• 2 tsp tomato sauce
• 2 tsp soy sauce
• Salt - 1 tsp
• Vegetable oil for frying

Preparation:

1. Grate the carrots on a fine grater, finely chop the onion and fry these vegetables together in a pan with vegetable oil over medium heat until soft.

2. Next, we send the chopped white cabbage, mix, cover, reduce the heat to a minimum and simmer for 15 minutes.

3. While the cabbage is stewing, fry the minced meat in a hotel pan until half cooked.

Half-done is when the minced meat from red has just begun to change its color to gray.

4. After the allotted 15 minutes to the cabbage, we send the semi-prepared minced meat, the Beijing cabbage cut into strips, close the lid again and wait another 5 minutes.

5. Open the lid again, stir, add salt, tomato and soy sauces, stir again and close the lid again for 5 minutes so that vegetables and meat are saturated with spices.

Ready. Bon Appetit!

Video on how to properly stew cabbage with meat (bigos)

If you use whole meat instead of minced meat, you get bigos - a traditional Polish dish. I propose to see how to cook it correctly.

Stewed cabbage recipe with sausages (sausage)

And if instead of meat or minced meat, you take sausages (or boiled sausage), then this will already be the German version of cooking cabbage.

Ingredients:

• Cabbage - 700 g
• Sausages (boiled sausage) - 300 g
• Onions - 100 g
• Tomato paste - 2 tablespoons
• Salt, pepper - to taste
• Bay leaf - 2 pcs

Preparation:

1. Finely chop the onion and fry in a pan with vegetable oil until soft. Then we send chopped cabbage into the pan, reduce the heat to a minimum and simmer for 15 minutes under a closed lid.

2. Add salt, pepper, tomato paste and mix thoroughly. Put the bay leaf on top, close the lid again and continue to simmer until tender (10 minutes).

3. While the vegetables are stewing, take another pan and fry the sausages in it, cut into circles about 1 centimeter thick. Fry for several minutes over medium heat until golden brown.

4. When the vegetables are ready, remove the lavrushka from the pan, add the sausages to them, mix and the dish is ready.

Bon Appetit!

How to cook vegetables with stew in a pan

Well, the most simple option is to take stew instead of meat or minced meat. There are also some nuances here. For example, there is a lot of excess liquid in stew and so that it has time to evaporate, it is added at the initial stage of cooking.

Ingredients:

• 1/3 medium head of cabbage
• Bulb onion - 1 piece
• Carrots - 1 pc
• Stew - 1 can (400 g)
• Tomato sauce
• Salt, pepper - to taste

The cooking process itself practically does not differ from the classic recipe that I gave at the beginning.

1. Finely chop the onion and fry in vegetable oil over medium heat until golden brown. Then add the grated carrots and continue to fry, stirring occasionally, until they are completely soft.

2. Next comes the stew. We will fry it for 5 minutes, stirring occasionally to remove excess moisture.

3. Finally, add the chopped cabbage, salt, pepper, pour in the tomato sauce and mix everything well.

Then cover the pan with a lid, set the fire to minimum and wait 20 minutes.

Ready. Bon Appetit!

If there is an overwhelming desire to pour in a little water before stewing cabbage, then fight with it with all your might. There is enough water in the vegetable itself.

Cabbage stewed with chicken

What I liked about this recipe is that other vegetables are used besides cabbage. I love variety.

Delicious vegetable stew with cabbage and zucchini

Well, it seems that all the main meat ingredients have been sorted out, let's now turn our attention to vegetables. I think so, the more different vegetables in the plate, the tastier and healthier the dish itself is as a result.

For cooking we need:

• 1 medium head of cabbage
• Zucchini - 600 g
• Carrots - 1 pc
• Tomato - 1-2 pieces
• Onions - 2 pieces
• Salt to taste

Preparation:

1. The process of preparing vegetables will be the longest.

The zucchini must be peeled, cored with seeds (if old) and cut into small cubes.

Finely chop the onion, grate the carrots, chop the cabbage, and cut the tomatoes into small slices.

To speed up cooking, vegetables can be cut sequentially while previously prepared vegetables are cooked.

2. First of all, fry the onion in a small amount of vegetable oil.

3. When the onion becomes translucent, send the tomatoes and carrots to the pan. We continue to sauté over medium heat for another 7-10 minutes, stirring occasionally.

4. Next, we send the zucchini and cabbage, salt (about 1 tablespoon of salt), mix, cover the pan with a lid, reduce the heat to a minimum and leave the vegetables to simmer for 40 minutes.

About 20 minutes after the start of extinguishing, you need to open the lid and mix everything again. Then close the lid and extinguish the remaining 20 minutes.

Bon Appetit!

How to stew cabbage with potatoes correctly

Cooking cabbage with potatoes in its sequence of adding ingredients to the pan is somewhat different from previous recipes. And this sequence must be observed so that all vegetables come to readiness at the same time.

For this dish you will need:

• Cabbage - 1 medium-sized head of cabbage
• Potatoes - 5-6 pieces
• Carrots - 1 pc
• Bulb onion - 1 piece
• Tomato paste - 2 tsp
• Salt - 2 tsp without a slide

Preparation:

1. As usual, let's start by frying the onions. Only now we fry it not until it softens, but until it is fully cooked. Until it turns golden. And then we remove it to the side, it will be added towards the end of cooking.

2. Salt chopped cabbage with two teaspoons of salt and mix with grated carrots.

In the process of mixing, slightly crush the cabbage so that it releases the juice faster.

We put the vegetables prepared in this way in a deep frying pan, pour tomato paste diluted in 1 glass of boiled water there, put the pan on low heat, close the lid and simmer for 10 minutes.

There is no oil in the pan, so stir the vegetables a couple of times so that they don't burn.

3. After 10 minutes, put the diced potatoes into the pan, add 100 ml of boiled water, close the lid again and simmer for another 15 minutes,

4. After that, add the previously fried onion, stir and simmer until tender under a closed lid.

The readiness of the stew is determined by the readiness of the potatoes.

If the potatoes are already ready, but there is still a lot of liquid in the pan, then remove the lid and simmer for another 5-8 minutes without it, until the excess moisture boils away.

Bon Appetit!

Stew cabbage in a skillet with rice

A very tasty and satisfying recipe that is perfect both as a side dish and as an independent dish.

Ingredients:

• Medium head of cabbage
• 3 tomatoes
• 1 onion
• 0.5 cups rice (dry)
• Vegetable oil
• Thyme - 1 tsp
• Dried basil - 1 tsp
• Dill
• Parsley
• Ground pepper

Preparation:

1. Rice is thoroughly washed under running water and sent to a saucepan with salted water. The water should cover the rice by about 1 cm. Cook for 15 minutes.

The boiled rice will then need to be rinsed in a sieve to remove the sticky mass.

2. Take a deep frying pan, pour 1 glass of water into it and put chopped cabbage. We put it on low heat, cover with a lid and simmer for 10 minutes, stirring occasionally.

3. Fry the chopped onion separately in a pan with vegetable oil until transparent.

4. Then add to it the tomatoes, cut into wedges, dry spices (basil and thyme) and fry for another 5 minutes over medium heat, stirring occasionally.

5. We collect all the cooked ingredients in a saucepan where the cabbage was stewed. Salt, pepper, mix and simmer everything together for another 5 minutes over low heat under a closed lid so that the rice is saturated with a vegetable aroma.

6. At the end add the chopped greens, mix again and you're done.

Bon Appetit!

Recipe for filling for pies with cabbage and egg

Do you like cabbage pies? If so, here's a great option for stewed cabbage and egg filling. Very tasty. And it's not difficult at all.

We need:

• 400 gr cabbage
• 4 hard boiled eggs
• Water - 80 ml
• Vegetable oil - 50 ml
• Salt - 1/2 tsp
• Sugar - 1/2 tsp

Preparation:

1. Chop the cabbage, put it in a preheated pan with vegetable oil, add water, cover the lid and simmer over low heat for 15 minutes, stirring occasionally.

2. After 15 minutes, the cabbage will get rid of excess moisture and it can already be salted and sweetened. Then close the lid and simmer for another 15 minutes without forgetting to stir.

3. Then remove it from the heat and leave to cool slightly, then mix it with eggs, grated on a coarse grater.

That's all. The filling for the pies is ready.

How to stew sauerkraut?

Well, as a final recipe, I propose to watch a very detailed (but short, which is important) video on how to stew sauerkraut.

Here, it would seem, is just a stewed cabbage. And there are so many different ways to cook it. And I hope you found the one that you like.

And I have everything for today, thank you for your attention and see you soon on the pages of the blog.

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.

She has a lot of fans. Juicy, aromatic, with meat or mushrooms, sausages or sour cream - delicious! A plate of sweetly steaming cabbage stew 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 ° C ... 170 ° C so that the boil 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, already for cabbage - “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 cooking.
• 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 kale with the fewest calories, 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 cannot stand the smell of boiled cabbage (it really is 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! The way Stalik Khankishiev does it.

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))

To cook cabbage "like a student" you will need:

• white cabbage - 1 fork (about 1.5 kg);
• boiled sausage (doctor's, dairy - any, sausages are also suitable) - 300 gr;
• carrots - 2-3 pieces of 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 - at will and to taste.

Recipe:

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!

• white cabbage - 1 kg;
• meat (veal, pulp) - 350 gr;
• carrots - 2 pieces of medium size;
• onion - 1 pc;
• sweet bell pepper - 1 pc (optional);
• tomato paste or mashed potatoes - 2 tbsp. spoons;
• fresh tomato - 1 pc;
• ghee - 2-3 tbsp. spoons;
• sour cream - 1 tbsp. spoon;
• salt to taste;
• ground black pepper - to taste.

Recipe:

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.

For cooking you will need:

• prunes - 200 gr;
• carrots - 1 pc. medium size;
• onion - 1 pc (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.

Recipe:

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.

For cooking you will need:

• white cabbage - 1 medium fork (1.5 kg);
• mushrooms (champignons, oyster mushrooms, any of your own - fresh or even dried) - 500 gr;
• carrots - 400-500 gr;
• onions - 4-5 pcs;
• tomato paste - 100 gr;
• bay leaf - 2-3 pcs;
• vegetable oil - how much is required for frying;
• salt to taste;
• black pepper to taste.

Recipe:

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.

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))

For cooking you will need:

• white cabbage - 1 kg;
• beans - 200 gr;
• carrots - 1 pc (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 gr;
• salt to taste;
• greens (dill).

Recipe:

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 garlic in hot vegetable oil and

Stewed cabbage is one of the most popular dishes of Russian cuisine. Fresh or sauerkraut is stewed with mushrooms, sausages, carrots, potatoes, rice, beans or raisins. Season it with garlic, sour cream or tomato paste. Always different and very tasty stewed cabbage never gets boring and is very useful for our body. It normalizes the digestive system, removes toxins and lowers cholesterol levels. How to stew cabbage properly in order to preserve all vitamins and nutrients?

Stewed white cabbage

For stewing, make sure that the head of cabbage is dense, does not deform when pressed. It should also be beautiful, without blemishes, with fresh green leaves.

Now chop the onions, chop the carrots on a grater or chop them finely. Heat a small amount of vegetable oil in a frying pan, put onions first, then carrots and sauté vegetables for 5 minutes, until they turn golden. Chop the cabbage into strips or cubes, add to the vegetables and lightly fry for 5 minutes, then add a little water to stew the vegetables. Instead of water, you can add tomatoes or a slightly sweetened tomato paste. Simmer young cabbage for up to 15 minutes, and winter cabbage for up to 40 minutes, until tender. Serve it with herbs, sour cream or mayonnaise, hot or cold.

How to stew red cabbage

Red cabbage is no less useful than white cabbage; it is chosen according to the same principle. Also, good kale should have bright purple leaves. You can stew such cabbage without adding other vegetables - it will be delicious. Simply cut the cabbage into strips, sprinkle with salt, black pepper and nutmeg. Drizzle with 3% vinegar (a couple of tablespoons per head of cabbage) and simmer in a glass or ceramic bowl with a little oil.

An hour later, when the cabbage becomes soft, season it with ketchup or tomato paste, serve as a side dish.

For piquancy and softness of taste, you can add a little sugar, and replace ordinary vinegar with apple cider or rice. And one more secret - many housewives do not put salt immediately, but 10 minutes before the cabbage is ready. If you want to make the dish tastier, add at the end of stewing wheat flour sauteed in butter at the rate of 1 tbsp. l. flour for 1 kg of cabbage.

Stewed sauerkraut

If you are not doing homemade preparations, then choose the right sauerkraut for stewing. It should be crispy, golden-white with a pinkish tint. A slimy and slightly stringy brine is also normal. Good cabbage has no stains, it has a sour-salty fresh taste, it is better if it is taken straight from the barrel. And one more important point - the larger the cabbage is cut, the more vitamins are preserved in it.

Stewed sauerkraut has a brighter and more piquant taste, but before cooking it is washed in a colander with running water to remove excess acid.

Before stewing, salve the onions cut into half rings in oil, then mix them with cabbage and add a little water, seasoning with salt and black pepper.

After 45 minutes, add tomato paste, some sugar and spices, such as cumin or cumin, to the cabbage. Simmer for another 5 minutes and remove from heat.

Stewed cauliflower

Cauliflower contains a lot of protein, so it must be included in the diet of vegetarians and athletes. In addition, this product activates mental activity and is indicated for nervous overload. When choosing cauliflower, make sure that its inflorescences are white and dense, without suspicious spots, and the leaves are fresh and green.

Divide the head of cabbage into inflorescences, rinse them thoroughly and cut into thin slices. Fry the cabbage in vegetable oil for a few minutes, add salt, add tomato paste and water, then simmer for 15-20 minutes.

Season the cabbage with fresh herbs - parsley, basil or dill.

Braised brussels sprouts

Brussels sprouts are unusually rich in vitamin C, so they help maintain high immunity and performance. When buying cabbage, choose bright green dense heads of cabbage, strong and small, as large ones can taste a little bitter.

Brussels sprouts are good for stewing because they have a very pleasant taste and delicate aroma. True, there is a little secret - you must first boil it for 5 minutes, adding a lemon wedge to the water.

After that, the heads of cabbage are cut in half or into quarters and fried in oil with onions or leeks. Then the cabbage is seasoned with salt and pepper and stewed until soft. You can add a little sour cream mixed with water. Sprinkle the cooked cabbage with grated cheese.

Stewed broccoli

Broccoli is valuable because it contains vitamin U, which protects against stomach ulcers. In addition, this type of cabbage is useful in fighting tumors, broccoli also has a beneficial effect on the heart and blood vessels. When choosing cabbage, make sure that the head of cabbage is bright green, with dense and fresh leaves without damage.

Rinse the broccoli, disassemble it into florets, remove the coarse parts and place in a skillet with well-heated oil. If the oil is not hot enough, the cabbage will be soft and brown in color. Simmer broccoli for 20 minutes, season with salt and any spices.

In full screen

When cutting cabbage before stewing, do not use the leaves adjacent to the cabbage, as nitrates and radionucleides accumulate in them. If you are going to fry the cabbage before stewing, make sure it is dry, otherwise the oil will splash heavily during the frying process.

During stewing, make sure that the cabbage does not burn, add water if necessary, even if this is not written in the recipe for stewed cabbage. For frying, you can mix high-quality butter with vegetable oil - so the taste of the dish will be softer and more delicate.

For piquancy, before frying, you can throw a pod of red hot pepper into the oil and lightly fry, then remove it and simmer the cabbage in fragrant oil. Or you don't have to clean it up, just grind the pepper first - it all depends on whether you like spicy dishes. Garlic can be used in place of pepper.

Cabbage is stewed not only in a frying pan, but also in a double boiler and in an oven at a temperature of 160-170 ° C, the stewing time is up to 40 minutes. In a multicooker, first use the "Fry" mode for sautéing vegetables, and then - the "Stew" mode, the time depends on the "age" of the cabbage. Do not overdo it with stewing, otherwise the dish will lose vitamins, become too soft and tasteless.

The cooked cabbage can be sprinkled with grated cheese and placed in the oven until the cheese is melted and browned.

Now you will be surprised how simple and easy it is to stew cabbage and feed a large family with a delicious, satisfying, appetizing and cheap dish.

Ingredients: white cabbage - 1 kg, onions - 2 pcs., Tomato paste - 2 tbsp. l., vinegar - 1 tbsp. l., sugar - 1 tbsp. l., flour - 1 tbsp. l., vegetable oil - 3 tbsp. l., bay leaf - 1 pc., salt and pepper - to taste.

Cooking method:

1. Rinse the cabbage and onions.
2. Chop the cabbage finely.
3. Put the cabbage in a bowl, cover with a glass of water and put on low heat.
4. Pour 1 tbsp into the cabbage. l. vegetable oil.
5. Chop the onion into small cubes after 20 minutes.
6. Sauté the onion in 1 tbsp. l. vegetable oil.
7. At the end of frying, add tomato paste, sugar and one bay leaf to the onion.
8. Combine the onion stir-fry with the kale.
9. Salt, pepper, add vinegar.
10. After 10 minutes, fry the flour in 1 tbsp. l. oils.
11. Add flour to cabbage and stir.
12. The total stewing time for cabbage is 40 minutes.
13. Remove bay leaves before serving.

Serve mashed potatoes, rice, buckwheat or pasta with cabbage, complement the dish with cutlet or goulash. Isn't it tasty?

Stewed Brussels sprouts with ginger sauce

Cabbage goes well with hot spices - this is how it is prepared in eastern countries.

Fry a glass of finely chopped onions in 1 tbsp. l. sesame oil until the onions are soft, about three minutes. Now add 2 tsp to it. chopped fresh ginger and 1 clove of finely chopped garlic. Fry for another 30 seconds.

Boil 450 g of Brussels sprouts in boiling water for 5 minutes, cut it into halves and place in a pan with onions and ginger. Pour ⅓ cup chicken stock over the vegetables and simmer for another 5 minutes.

Place cooked cabbage on a flat dish, top with soy sauce and sprinkle with any fresh herbs. A healthy and aromatic side dish for meat and fish is ready!

Stewed cauliflower with tomatoes and bell pepper

This dish will surprise you with its pleasant taste and ease of preparation. Even a beginner in cooking can handle it!

Cut 3 onion into half rings and fry in vegetable oil with 2 cloves of minced garlic. Then add 5 bell peppers, chopped or diced, and grated carrots to the onion, and then fry the vegetables for 5 minutes.

Pour boiling water over 5 tomatoes, peel them off, cut into cubes and place with vegetables. Season the dish with salt and pepper, add chopped basil and oregano, a bunch of finely chopped parsley and 300 g of cauliflower cut into florets. Simmer for another 10 minutes and serve with boiled potatoes.

Broccoli in orange sauce

You have no idea how amazing the combination of broccoli and citrus fruits is, so orange sauce is the perfect addition to this dish.

Prepare the sauce first. Remove the zest from 1 orange and cut into small, thin strips. Juice the orange. Heat 1 tbsp in a skillet or saucepan. l. olive oil, toss in the orange zest and a third of a glass of walnuts. Cook the ingredients for 2 minutes.

Serve with toasted bacon and chili peppers.

Try all kinds of stewed cabbage, experiment with different foods and spices. You will soon realize that cabbage is the most suitable dish for culinary experiments, especially if you are a beginner chef!

Braised white cabbage is a hearty, tasty and aromatic dish. Today we have recipes that are familiar, not complicated and win-win.

A simple recipe for cabbage stewed in a pan with carrots and onions. Everything seems to be simple, but there are minor implications. For example, the taste of stewed cabbage is entirely dependent on the cut of vegetables. In particular, the most delicious cabbage is obtained by cutting cabbage on a food processor shredder, carrots on a coarse grater, and onions in half rings with a knife, and nothing else. The only suitable alternative is to cut the cabbage by hand, not too finely or too coarsely.

• ¼ a small head of cabbage,
• 2 medium carrots,
• 1 large onion
• 2 tablespoons of refined vegetable oil
• salt,
• seasoning hops-suneli or other to taste.

1. Rub the carrots on a coarse grater.
2. Cut the cabbage into slices approximately 2.5-3 cm thick. Pass them through a food processor shredder or cut them manually across the layers.
3. Cut the onion in half, and then into thin half rings.
4. Heat vegetable oil in a frying pan. Lightly fry the carrots over medium heat, add the onion after a couple of minutes, and after another couple of minutes add the cabbage. Salt to taste and stir. Reduce heat to minimum.
5. Further, if the cabbage is not too juicy, add 50 ml of water. If the cabbage is juicy and fresh - a tablespoon of water. Cover tightly with a lid and leave to simmer over low heat for 30 minutes. Stir occasionally. It is very important not to let the cabbage fry; it should not fry, but stew.
6. 5 minutes before the end of stewing, add the seasoning, stir the cabbage, cover it again, heat it up and turn off the fire. Let stand and saturate with spices for 20 minutes.

Recipe 2: how to deliciously stew cabbage with meat in a slow cooker

• Fresh cabbage - ½ medium-sized head of cabbage,
• pork - 800 g
• onion - 1 head,
• carrots - 1 pc.,
• tomatoes - 3 pcs.,
• water - 1 multi-glass,
• salt,
• pepper,
• dill (I have frozen) - to taste.

Cut the pork into small pieces, put it in the multicooker bowl. Chop the cabbage and put on the meat.
Cut the tomatoes into small slices and put in a slow cooker.
Finely chop the onion, grate the carrots and send everything to the slow cooker.
Add salt, pepper, water.

We turn on the multicooker to the "stewing" mode for 1.5 hours, about an hour after the start of cooking, open the lid and mix the stewed vegetables with meat. After the signal, turn off the multicooker and sprinkle the dish with dill.

Place in a plate and serve.

2.2. Another option for cooking stewed cabbage with meat in a slow cooker

Cut the meat into small pieces. Switch on the multicooker to the "Baking" program, add a couple of tablespoons of vegetable oil and lay out the meat. Fry it lightly with the lid open. Set time depending on the amount of meat, 20-30 minutes will be enough.

Meanwhile, chop fresh cabbage and vegetables.

About 5-10 minutes before the signal, add cabbage with vegetables, water, salt and spices to the meat.

Stir everything and after the signal switch to cook on the "stewing" mode for 1 hour 30 minutes. Ready!

2.3. Svetlana Kislovskaya's recipe

Cut the meat into pieces. Chop fresh white cabbage. Chop the onions. Grate carrots.

Turn the multicooker to the "baking" mode for 65 minutes. Add a couple of tablespoons of vegetable oil and fold the pieces of meat (pork, beef, lamb or chicken). Do not close the lid of the multicooker, but stir fry the meat several times, stirring for 20 minutes.

Add finely chopped onion to the meat and set for another 15 minutes.

This is how the baking program works, and we add fresh cabbage and carrots to the meat. Mix vegetables and meat, add salt, spices and water. Close the lid and leave for another 20 minutes. Stir several times during cooking.

At the very end of cooking, add a tablespoon of tomato paste for color and stir.

It turns out very tasty cabbage!

Recipe 3: how to deliciously stew cabbage with potatoes

• potatoes 5 pieces,
• half a head of cabbage (medium size),
• 1 bay leaf, cumin, black pepper, salt,
• onion 1 pc,
• carrot 1 pc,
• tomato paste 2 tbsp. spoons,
• one and a half glasses of water,
• vegetable oil for frying.

Recipe 4: how to deliciously stew young fresh cabbage (with photo)

We will tell you a simple recipe for stewed cabbage in tomato paste with the addition of carrots. We will stew white cabbage, the cooking time is 40 minutes. Stewing young cabbage will shorten the cooking time by about 10 minutes, as young cabbage cooks faster. We give a basic recipe for stewed fresh cabbage, if you wish, you can add chopped sausage, sausages or pieces of chicken fillet to the cabbage.

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

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 cut the cabbage beautifully and thinly. Lightly wrinkle the shredded cabbage with our hands so that it becomes softer and let the juice flow.


Peel the carrots, cut off the base. Peeled carrots should be grated on a coarse grater.


Add carrots to cabbage.
We will stew the cabbage in a frying pan. This will require a frying pan with high enough sides so that the cabbage does not fall out of the pan during the frying and stirring process.
Pour a little sunflower oil into the pan and spread the cabbage with carrots. Add two or three bay leaves for aroma and piquancy.


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, the cabbage and carrots will become much softer. Add salt and mix the contents of the pan thoroughly.


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


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

Recipe 5: how to deliciously stew cabbage with chicken (step by step with a photo)

• White cabbage;
• chicken fillet;
• carrot;
• yellow onion;
• salt, spices;
• sunflower oil;
• tomato paste.

1. Cut the pre-washed chicken fillet into medium cubes. Salt and pepper it.

2. Fry the meat in sunflower oil.

3. Peel the onion, cut it into large cubes, peel the carrot, wash it, and grate it on the coarsest grater.

4. Add vegetables to meat. We pass for a few minutes.

5. Shred cabbage. It is desirable not very small, but not large.

6. Pour the meat with vegetables into a saucepan, send a third of the shredded cabbage there. Stir, add a little water, simmer over very low heat.

7. When the cabbage is slightly stewed (changes color), you can add another third of the chopped head of cabbage. Stew again. And then add the last portion. If all the cabbage is mixed with meat at once and stewed, then it will "fall" all to the bottom and decrease in volume up to several times.

8. Simmer for about 40 minutes. Do not forget to interfere with it. Add a little water and sunflower oil if necessary. Salt, pepper, etc. When it is almost ready, you need to add a spoon or two of tomato paste, mix, try. If it tastes slightly bitter, then you can add a spoonful of sugar. Simmer the cabbage until tender.

We serve the dish hot.

Recipe 6: how to deliciously stew sauerkraut in German

Stewed sauerkraut is a traditional garnish for pork knuckle, all kinds of sausages and other meat dishes of German cuisine.

Sometimes cabbage is offered to be stewed with lard, but I recommend butter - this way the side dish will be lighter, because it is to be eaten with meat, which already has enough fat. And lovers of lean cuisine can cook such stewed sauerkraut with vegetable oil. The result will not be worse, I assure you.

There is also a small "fly in the ointment" - a strong sour smell when stewing, so be prepared to air out your kitchen.

• Sauerkraut - 1 kg
• Onions - 2 medium onions
• Butter - 100 g
• Cumin - to taste

We can ferment cabbage ourselves, but it's easier to buy ready-made cabbage on the market. It is advisable to take such cabbage, finely chopped. If you try on the market, then choose acidic, after extinguishing the acid will go away. If your cabbage is cut larger, then before stewing it must be chopped with a knife.

Cut the onion into thin half rings.

Melt the butter in a thick-walled deep frying pan. Fry the onion in oil until golden brown, do not burn (it is better to make a small fire).

Add our cabbage and half a glass of water to the onion, close the pan with a lid and simmer over low heat for 1.5-2 hours. Stir occasionally and add water (boiling water from a kettle) if it has evaporated.

After an hour, add caraway seeds (no more than ¼ teaspoon), you do not need to salt the cabbage. We try for hardness - if the cabbage is soft, tender, then it is ready. If crunchy, simmer for another 15-20 minutes. You can also add some pepper if you wish.

I did it - the cabbage is delicious, it melts in your mouth 🙂

Recipe 7: how to deliciously stew cabbage with zucchini

• Carrots - 1pc.
• Onion - 1pc.
• Cabbage - 300 g.
• Zucchini - 400 g.
• Sour cream - 100 ml.
• Tomato juice - 200 ml.
• Sugar - 1 tbsp. spoon (no slide).
• Salt - 3 pinches.
• Ground black pepper - 2 pinches.
• Cumin - 1 pinch.
• Bay leaf - 2 pcs.
• Citric acid - 1 pinch

So, put sugar, salt, pepper, cumin and bay leaf to taste, add a pinch of citric acid.
Mix everything well and cover with a lid. Fry over medium heat.

When the excess liquid evaporates, add sour cream and tomato juice.

Mix everything well, cover with a lid and simmer over low heat until tender. And that's it!

Recipe 8: how to deliciously stew cabbage with minced meat

- cabbage - 1 medium fork (about 1.4 kg);
- minced meat - 500gr.;
- carrots - 1 pc.;
- onion - 1 pc.;
- fresh tomatoes or in their own juice - 2 pcs.;
- water - 100 ml.;
- bay leaves - 2 pcs.;
- vegetable oil - 3 tablespoons;
- salt and ground pepper - to taste.

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

Let's talk about the most "tender" cabbage - stew. Believe me, this modest and inexpensive dish deserves the utmost attention.

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

In Russian cuisine, stewed cabbage has been popular 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? - Just 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 crushed 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 a multicooker or 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 kale with the fewest calories, 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 frying pan until beige-cream color) wheat flour at the rate of 1 tbsp. l. for 1 kg of cabbage. Believe me, it will be delicious!

And this secret is for those who cannot stand the smell of boiled cabbage (it really is 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))

Cabbage is prepared "in a student way" as follows:

White cabbage - 1 fork (about 1.5 kg)

Boiled sausage (doctor's, dairy - any, sausages are also suitable) - 300 g

Carrots - 2-3 medium sizes

Tomato paste - 4 tablespoons (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

In a cauldron, fry the onion, cut into half rings, and carrots, grated on a coarse grater. Add finely chopped cabbage, stir and pour in 1 glass of hot water (boiling water). Cover and simmer over low heat until soft.

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.

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.

Mix everything, add salt, pepper, bay leaf - and simmer everything together for another 5-7 minutes. Eat with pleasure!

Stewed cabbage with meat

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 is suitable - 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!

White cabbage - 1 kg

Meat (veal, pulp) - 350 g

Carrots - 2 medium size

Bulb onion - 1 piece

Sweet Bulgarian pepper - 1 piece (optional)

Tomato paste or puree - 2 tbsp spoons

Fresh tomato - 1 piece

Melted butter - 2-3 tbsp. spoons

Sour cream - 1 tablespoon

Salt to taste

Ground black pepper - to taste

Salt the pieces of meat (pepper, whoever loves) and fry over low heat until golden brown.

Add chopped onions and carrots to it and sauté them until golden brown. Then add finely chopped fresh tomato (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.

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. Stir and simmer until tender. The cabbage is aromatic and tender. The cabbage turns out to be fragrant and delicate in taste.

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 (which is just the way now - the fast has begun).

Preparing such cabbage is also quite simple. We will need:

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

Fry onion in half rings, carrots "coarsely grated". Add chopped cabbage, mix, add 200 ml of boiling water - and simmer under a closed lid for 15 minutes. 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 buying prunes, choose the smoky, smoky-smelling one. 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

To the question “What is tastier - cabbage with meat or mushrooms? or with prunes? or with beans? "It's difficult to answer. Everything is incredibly tasty! But what distinguishes cabbage with mushrooms is its unique complex aroma and simply amazing taste. Try it! And it won't take much time, and, perhaps, everyone can afford it.

What do we need?

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

Onions - 4-5 pieces

Tomato paste - 100 g

Bay leaf - 2-3 pcs

Vegetable oil - how much is required for frying

Salt to taste

Black pepper - to taste

Chop the cabbage and fry it in a little oil until it “softens”. Chop onions and carrots as you like and fry until half cooked. Cut the mushrooms into either transverse slices or cubes, place in a pan and heat until they release juice. You can stew the mushrooms a little before the juice evaporates, or you can drain the juice and, adding oil, fry (and so, and so it turns out delicious).

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. 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.

Stewed cabbage with beans

This dish has an original taste, it is hearty and ... beautiful. And perfect for those who are fasting. Any beans are suitable - 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

White cabbage - 1 kg

Beans - 200 g

Carrots - 1 (large)

Garlic - 1-2 cloves

Potatoes - 2-3 pieces (medium size)

Tomato paste - 2 tbsp spoons

1/4 teaspoon cardamom

Coriander (optional) - 0.5-1 tsp

Vegetable oil - 25-35 g

Salt to taste

Greens (dill)

Beans are best soaked in cold water overnight. 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.

While the beans are cooking, you can cook the rest. Put garlic and ginger, cut into small cubes in hot vegetable oil, add cardamom and fry everything (2-3 minutes). Then send carrots cut into half rings to them and fry until a beautiful golden cream color. Add the diced potatoes and continue to fry for 4-5 minutes, stirring occasionally.

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. Salt, add tomato paste diluted in 50-60 ml of water and simmer under a lid over low heat until the cabbage is cooked. Add the beans to the almost finished cabbage, carefully so as not to crush the beans, mix and leave on a tiny heat for a few minutes. At this moment, spice lovers can add their own flavor to the dish (we have coriander in high esteem). After 5-7 minutes of joint stewing, the dish is ready!