Any good housewife is pleased to pamper her household with delicious and nutritious dishes. And the ability to use available ingredients makes them even more attractive. Stewed cabbage, which contains many useful trace elements and vitamins, is an excellent option for preparing side dishes or toppings for pies. In addition, it has a low calorie content, which will appeal to those who adhere to the principles of healthy and proper nutrition.

Dish recipes

Almost all methods of stewing cabbage do not imply that the hostess has a great culinary experience and skill. The dishes are prepared quickly enough, and the cooking technology is quite primitive. But the result is excellent.

Classic version

This is a recipe for cooking cabbage using technology that came from the last century, from the "Soviet" times. Preparing a dish of the following products:

• White cabbage - 1 kg (small swing).
• Onions - 2 pcs.
• Water - 0.5 cups (you can use any meat broth).
• Tomato paste - 2 tbsp. l
• Chicken fillet - 0.5 kg.
• Fruit vinegar, sugar, flour - 1 tbsp. l
• Spices: laurel, black pepper.

Fry chopped onions in a pan. There you need to put pieces of chicken breast. Fry the mixture for about ten minutes. In the stewpan, add the resulting frying, chopped cabbage and add water (broth). Stew the mixed mass for about half an hour. Mix tomato paste, flour, spices, sugar and vinegar and add to the cabbage. Stew the side dish for another 15 minutes.

Similarly, you can cook stewed cabbage with mushrooms. To do this, fresh mushrooms should be boiled, cut and used in the recipe instead of chicken.

Two kinds of white-headed lunch

To prepare this dish, you should take an equal amount of sauerkraut and fresh cabbage (chopped), onions (1 pc.), Dried mushrooms and vegetable oil. Dried mushrooms (it is better to take porcini) pour hot water and leave for an hour.

In a pot of water, put fresh cabbage and put on the stove. After boiling, cook for about a third of an hour. After this time, water should be drained. To fresh cabbage is added pickled vegetable, salt and a lot of vegetable oil (not less than half a glass). Vegetables continue to be stewed.

Chopped onions are fried in a pan, chopped porcini mushrooms (already softened) are added to it and also fried a little.

The grill is introduced into the cabbage, the whole mass is mixed and stewed until cooked for at least 20 minutes.

If you have to make a choice of how to cook stewed cabbage deliciously, many will like this recipe. Unlike other methods of stewing cabbage, this option is quite high-calorie (due to the use of a large amount of sunflower oil), but the dish turns out to be very tasty. A special relish is added by the use of this side dish with potatoes cooked in any way: fried, boiled or in the form of mashed potatoes.

Solyanka with sausages

The combination of sausages and stewed cabbage will surely appeal to many. Besides the fact that the dish turns out delicious, it belongs to the category of diet. In addition, it takes very little time to prepare it. If the question arose of how to make stewed cabbage quickly, this option is best. Sausages can be taken and dairy, and smoked. If they are not at hand, boiled sausage or sausages will come in handy.

You will need the following products:

• cabbage forks;
• 0.3 kg of sausages;
• 2 carrots;
• 50 g of vegetable (preferably olive) oil;
• salt and greens.

The stewpan is put on fire, oil is poured. When it warms up, chopped finely (or grated) carrots and chopped head of cabbage are laid out. After the vegetables are fried, hot water (about half a glass) is poured into the container and the side dish is stewed for about a quarter of an hour. At the end of the process, finely chopped greens are added to the cabbage.

Garnish with eggplant

The addition of eggplant brings a certain piquancy to the cabbage stew. This combination will appeal to many.

The following ingredients will be required for preparation:

• White cabbage - 1 forks.
• Eggplant - 0.3 kg.
• Carrots and onions - 1 pc.
• Water is a glass.
• Cooking oil - 50 g.
• Salt, black pepper, ground paprika - to taste.
• Greens (dill is best).

Chopped cabbage is poured in a saucepan with water (cold) and stewed for a quarter of an hour after it boils. In this case, the container should be covered with a lid.

While the cabbage is cooking, finely chopped onions and carrots are fried in a pan with preheated vegetable oil. This process takes approximately 5 minutes. Diced eggplants are added to the vegetables and stewed together for another 10 minutes.

Ready vegetables are mixed, sprinkled with salt and spices and fried together for just two minutes. Serve the side dish is best sprinkled with herbs.

A mixture of vegetables

This dish is being prepared in a slow cooker. This technology allows you to save maximum useful substances in the products.

To prepare the side dish, stock up on the following foods:

• cabbage head out;
• 2 zucchini;
• 3 tomatoes;
• 2 onions;
• 4 potatoes;
• 1 carrot;
• half a glass of sour cream (you can take mayonnaise);
• 2 cloves of garlic;
• sunflower oil (or any vegetable origin) oil;
• spices, herbs.

In a slow cooker, chopped onions are fried. While it is being prepared, potatoes and zucchini are cut into cubes, carrots are cut into strips. Head of cabbage chopped, tomatoes are cut. All vegetables, except potatoes, are added to the slow cooker. When the vegetables are fried, potatoes are introduced there and spices are poured. The cooker lid closes and the side dish is stewed for 8 minutes. After the specified time, the lid should be opened, add sour cream with herbs and simmer for another 7 minutes.

If you are too lazy to perform all of these steps, you can add all the vegetables to the slow cooker at once and put the stew out.

Cabbage cooked with minced meat

For cooking, you will need minced meat. It is allowed to take any: pork, beef or even chicken.

Ingredients required:

• 1 head of white cabbage;
• 0.5 kg of minced meat;
• 3 onions;
• 3 tbsp. l tomato paste;
• vegetable oil for frying;
• ½ cup of water;
• pepper, salt to taste.

Chop the cabbage. Cut thin onions into thin rings. Fry them in a saucepan and leave to simmer for half an hour. Stuffing the salt, pepper and fry in a pan, stirring occasionally. The meat should be added to the cabbage, put the tomato paste in the same place and pour water. Garnish a side dish for a quarter of an hour under the lid, sometimes stirring.

Vegetables with rice

This recipe is classified as rare. However, the dish tastes interesting. Besides all ingredients are quite inexpensive:

• 0.15 kg of rice;
• 0.5 kg of cabbage;
• 0.3 kg of potatoes;
• 0.15 kg of carrots;
• 0.2 kg onion;
• 2 tbsp. l tomato paste;
• sunflower oil;
• spice.

Rinse thoroughly under water, boil until half cooked. Cut the onion into half rings, carrot - into strips. Fry vegetables in vegetable oil. Chop a white vegetable. Add it to the same stewpan, where the onions and carrots were fried and simmer over low heat, adding water or broth.

Put tomato paste in the vegetable mass and leave to stew until the cabbage is ready. Meanwhile, peel the potatoes, cut and boil them until half cooked. In the container for stewed vegetables, add potatoes, rice and salt with spices. Simmer the combined ingredients for another 10 minutes.

The dish can be served on the table.

The combination of rice and vegetables allows you to prepare a nutritious and delicious side dish.

Prune recipe

The addition of this dried fruit gives piquancy to a stewed dish. Smoked prunes are also allowed. The side dish is prepared very quickly and without any wisdom.

The following ingredients should be prepared:

• 1.5 kg of cabbage;
• 0.3 kg of chicken fillet (during fasting, meat can be excluded from the recipe);
• a glass of prunes (seedless);
• 1 pc. onions and carrots;
• 3 tbsp. l tomato paste;
• vegetable oil;
• salt, seasoning.

Fry the diced chicken in a saucepan. Gradually add the onion half rings, carrots, grated, chopped heads of cabbage (without a stump). Pour 100 g of water (boiling water) into the mass and simmer the products for about a quarter of an hour.

After that, remove the lid and put the tomato paste. If prunes are excessively dry, they should be placed in a container of water for a short time. Dried fruit is also added to the stewpan. An additional 100 g of boiling water is poured into the side dish, spices and salt are put. All ingredients are mixed and stewed, covered with a lid, a quarter of an hour.

Sauerkraut stew

This option will be an excellent side dish for all meat dishes. Cabbage cooked according to this recipe is especially loved in the Baltics. A feature of the method is a large number of carrots.

For cooking you will need: a kilogram of sauerkraut, 600 g of fresh carrots, 3 onions, vegetable oil (the dish will turn out more delicious if you take pork fat instead of oil) and ½ tablespoon of cumin.

Fry chopped onions in a saucepan, add grated carrots there and stew them for a while. Put a chopped head of cabbage for vegetables and pour it with water so that it covers the vegetables. Leave the cabbage stewed until ready. After half an hour, you just need to remember to add caraway seeds.

Despite the apparent simplicity of the recipes, each mistress has her own secrets. So that the result of the work done can only be commended you should properly prepare products and take into account the advice of experienced chefs:

1. Many recipes contain sauerkraut as one of the ingredients. It can be too salty, which sometimes affects the taste of the whole dish. In order to remove excess salt, the vegetable can be washed. But this removes vitamin C, which is extremely undesirable. Therefore, it is recommended to use home-made sour cabbage or learn to compensate for the taste by adding granulated sugar.
2. The hard top leaves of the head should not be used in the preparation.
3. Many people cannot stand the smell of cooked cabbage dishes. A dry loaf of bread placed in vegetables will help to cope with this. It absorbs unpleasant odors. You just need to remember to remove the bread from the dish at the end of cooking.
4. A thick consistency of cabbage dishes will give fried (to a light cream shade) wheat flour in a pan. It should be added to the side dish about 5 minutes before the end of the stew. Flour will also give the side dish an original taste.
5. Using a slow cooker to prepare dishes will not only facilitate the process, but will also allow you to save maximum nutrients in the products.
6. Vinegar and sugar (per tablespoon), added at the end of cooking, allow you to add a sweet and sour note to the dish. The addition of vinegar is not used in sauerkraut recipes.
7. You can cut a head of cabbage in different ways: both manually and on a shredder. The thickness of straws or cubes can also be different. This procedure will not affect the taste. Maybe only on the appearance of the side dish and a little while cooking.
8. It should be noted that the stew time of young and winter cabbage is not the same. If 20 minutes are enough to prepare a freshly picked vegetable, then at least forty are required for a long-stored vegetable.
9. When sunflower oil is used in the preparation of side dishes, it is better to take unrefined. The dish will be even tastier.

The use of various spices and variations of ingredients allows you to cook real culinary masterpieces from a simple and inexpensive vegetable.

Going through the options of what to cook for lunch or dinner, cabbage dishes do not always come to mind. But in vain. Why stewed cabbage is good: there are a lot of recipes, side dishes are very tasty and varied, moreover, most of them are not very high in calories.

Attention, only TODAY!

One of the most popular vegetables in the world, of course, is cabbage. Her taste was appreciated in the Stone Age, and the Greeks were the first to do it from European countries. They attributed her excellent taste and significant healing properties.

The highest fame achieved: red and white, Brussels, kohlrabi, broccoli and cauliflower. Some of these species may not be cooked at all, serving whole leaves in dishes. The most common side dishes from cabbage are various hodgepodge, fried and baked cabbage in batter, as well as everyone’s favorite and desired on any table in Eastern Europe - cabbage rolls. An important fact is that cabbage side dishes do not have to be combined with something. It is also very tasty. In turn, cabbage side dishes can be combined with other side dishes. So, for example, stewed cabbage is deliciously combined with mashed potatoes.

Thanks to the use of cabbage all over the world, the recipes for garnishes from cabbage are diverse and sometimes very different from ours. You yourself can try a large number of them on our website.

“Side dishes from cabbage” - the best recipes

White cabbage varieties can become the basis of many dishes. Salads, first and second courses, preparation for the future - all this can be prepared from cabbage.

Cabbage garnished with apple and cucumber

For two servings of cabbage garnish you need:

• fresh cabbage 600 g;
• cucumber 150 g;
• oil 50 ml;
• apple 150 g;
• soybean 30 - 40 ml;
• pepper to taste.

Recipe:

1. Cabbage is chopped into strips.
2. Cucumber is cut with cubes. For this dish, you can use a slightly overripe vegetable.
3. An apple is cut in half, a seed box is cut and cut into slices.
4. In a suitable bowl, combine cabbage with cucumber and apple, mix everything.
5. In a frying pan, heat the oil and spread the resulting mixture on it.
6. Stew the cabbage for 20 to 25 minutes. During this time, the contents need to be mixed 2-3 times.
7. Soy sauce is poured into a pan with cabbage and ground pepper is added to taste.
8. Prepare a side dish of cabbage for another 5-6 minutes.

This side dish goes well with meatballs, meatballs, fried meat and chicken. Braised cabbage with apple and cucumber can also be a separate dish. You can cook a side dish of cabbage in 40 minutes, the calorie content of 100 g of side dish is 71 kcal.

Related video:

Oven cabbage recipe

Crispbread in the oven under a crisp

In the oven, you can cook cabbage with a crispy crust of cheese and crackers. In French cuisine, this crust is called gratin.

To prepare, you will need:

• cabbage 1 kg;
• oil 50-60 ml;
• carrot 80 - 90 g;
• onion 90-100 g;
• salt to taste;
• spices to taste;
• sour cream or cream 10% 0.2 l;
• breadcrumbs 100 g;
• cheese 50 g;
• egg.

1. Carrots are rubbed on a medium grater, chopped onions finely.
2. They chop fresh cabbage with a very thin straw and knead it slightly with your hands;
3. Fry the onion in a pan until soft, add carrot to it;
4. Five minutes later, put the cabbage in the pan, salt and pepper it to taste.
5. For a quarter of an hour, fry the cabbage in a pan.
6. Take a heat-resistant form and lubricate it with oil.
7. Spread in the form of cabbage.
8. Break the egg into sour cream or cream, add salt to taste and add spices as desired. You can add ground pepper, a pinch of caraway seeds, a little ground nutmeg.
9. The resulting fill is poured into a form with cabbage.
10. Rub cheese and combine it with breadcrumbs. The resulting mixture is sprinkled on top of the dish.
11. Preheat the oven to + 180 degrees and put a form with cabbage in its central part.

After 20 minutes, the cabbage in the oven is ready. From the resulting amount, 4-5 servings are obtained, in 100 g of cabbage, baked in the oven, contains 152 kcal.

Related video:

Recipe for salting white cabbage at home

Many housewives still remember the time when cabbage was salted in families for the whole winter. It was filled with huge barrels with a capacity of 100 - 200 liters. Currently, fresh cabbage is on sale all year round, so you can salt it in smaller quantities.

Home-made salted cabbage

For salting you will need:

• cabbage in heads of cabbage 12 - 13 kg;
• salt 200 - 250 g;
• carrot 5-6 pcs. medium size.

1. Cabbage forks clear the upper leaves. The amount of cabbage is given in such a way that 10 kg will be left without top leaves and stalks for salting.
2. The peeled heads are chopped with a knife or a special grater.
3. Carrots are washed, peeled and rubbed on a coarse or medium grater. Its amount can be reduced or slightly increased.
4. In a spacious dish spread cabbage and carrots. Pour salt and mix well.
5. After that, the cabbage is transferred to an enameled pan or a food-grade plastic bucket.
6. A lid or a flat plate is placed on top and a load weighing 1.5 - 2 kg is placed. The brine that has come out should cover the cabbage.
7. For 2-3 days, cabbage is kept indoors, after which it is rearranged in a cool place and stored at a temperature of 2 - 5 degrees.

Salted cabbage prepared according to this recipe can be used after 5-6 days. It is suitable for salads, first and second courses.

Related video:

Instant Pickled Cabbage Recipe

Pickled cabbage, daily

To prepare quick pickled cabbage in 24 hours you will need:

• cabbage 2.8 - 3.0 kg;
• carrots 200 - 250 g;
• garlic 2-3 cloves;
• water 900 ml;
• salt 40 g;
• sugar 40 g;
• vinegar 9% 50 ml;
• oil 50 ml.

Recipe:

1. Cabbage is chopped with medium-sized straws.
2. Carrots are rubbed on a grater with large teeth.
3. Garlic is peeled and cut into slices.
4. Pour salt and sugar into boiling water. Pour in the oil.
5. Remove from heat and add vinegar.
6. The cabbage is transferred to a suitable saucepan, combined with garlic and carrots, mixed.
7. Hot marinade is poured into cabbage.
8. For 24 hours, cabbage is left on the table.

A day later, quick pickled cabbage is ready, then you need to store it in the refrigerator. For convenience, pickled cabbage can be transferred to a jar and covered with a lid.

Related video:

Spicy Cabbage Recipe

Hot cabbage with garlic and pepper

For instant hot cabbage you need:

• chili pepper (fresh or dried) 1-2 pods;
• cabbage 2.0 kg;
• carrots 200 g;
• garlic 5-6 cloves;
• water 800 ml;
• sugar 50 g;
• salt 40 g;
• vinegar 9% 70 ml;
• oil 100 ml.

1. The water is heated until it boils and sugar and salt are poured into it. Pour in oil and vinegar. Remove the marinade from the fire.
2. The forks are freed from the upper leaves. Cut in half, cut stitches from halves.
3. Each half is cut into 6-8 parts.
4. Garlic is cut into pieces.
5. The carrots are chopped large.
6. Fresh pepper is cut in half lengthwise, seeds are harvested, and then cut into pieces. If dry pepper is used, it is simply ground.
7. A layer of cabbage is placed in a suitable container, carrots, garlic and pepper are added on top, then a layer of cabbage, carrots, garlic and pepper are again placed. This is done until all the cabbage is in the container.
8. Pour the marinade, which has cooled to 35 - 40 degrees. He must cover the cabbage.
9. One day they keep cabbage on the table and a day in the refrigerator.

Spicy pickled cabbage perfectly complements dishes of potatoes, meat.

Related video:

Lean recipes from white cabbage

Low-calorie white cabbage recipes will help prepare meals on fasting days.

Cabbage schnitzel

For the lean menu, you can cook schnitzels from cabbage. For them you will need:

• small forks of cabbage weighing about 0.8 kg;
• flour 150 g;
• water 0.4 l;
• salts of 6-7 g;
• ground crackers 0.4 kg;
• oil 150 ml;
• paprika 3-4 g;
• ground pepper to taste.

1. Remove the top leaves from the fork, cut it in half and each half again in half. So cut until you get pieces about 1.5 cm thick, and on each piece will remain part of the stump.
2. The water is heated to a boil, removed from the heat and pour salt and flour. Quickly stir everything. The dough should be cool, fluid.
3. Paprika is added to crackers. In addition to it, you can put spices of your choice, for example, curry, oregano, basil.
4. Each slice of cabbage is dipped in a batter, and then crushed in breadcrumbs.
5. After this, cabbage schnitzels are fried in hot oil on both sides.

Ready-made lean schnitzels go well with boiled rice. The caloric content of one schnitzel weighing 120 g is about 100 kcal.

Of course, it seems like a very simple recipe for stewed cabbage, but if you want a beautiful, tasty dish, I recommend trying to stew the cabbage according to this recipe. I have been cooking this for 2 years and always with a bang, even children ask for supplements.
   And also it is a tasty, healthy, dietary and affordable side dish to any dish. I usually cook it for a garnish for grilled meat for dinner.

Cabbage 1.5 kg medium
   Bell pepper 1 pc
   Bow 1 pc
   Tomatoes 1 pc or 1-2 tablespoons canned tomato
   Tomato paste 2 tbsp. For a brighter color, replace the tomato paste with a paste of red peppers
   Sunflower oil 3 tbsp
   Salt and spices 1 tsp to taste

Finely chop the onions and peppers, lightly fry them in a deep frying pan with oil.

   Then add the tomatoes in cubes (I have canned food).
   Stir and leave for 2-3 minutes stewed.


   Then add the tomato paste, you can have a little paprika, if any.
   Stir and leave for another 2-3 minutes.


   Chop the cabbage but not very finely and add to the pan.
   If there is a lot of cabbage, add in parts. Cabbage sits in the process of stewing and you can add more.


   Usually, I add cabbage to the pan in the process of chopping it. While one run is stewed and sits down, I cut the next.


   When all the cabbage has been added, mix well and cover.
   Then, it is very important to simmer the cabbage over low heat and with a lid - this is how cabbage gives juice and is steamed, no need to add water in the process.


   Every 10 minutes, remove the lid and mix - try not to do this more often, otherwise the cabbage will become porridge.


   In about 25-30 minutes, the cabbage should be ready, if necessary, keep it under the lid until ready.
   Add salt, pepper and other spices to taste.
   Turn off the heat and leave another 10 minutes under the lid so that the cabbage gets well.

This is approximately the whole process, it can be served both warm and cold, to any dish.

The simplest dish is fried cabbage with an egg. It would seem that new or unusual can be invented in this case? Beating such a recipe is like reinventing the wheel. But we are not afraid of difficulties and yet we will try to cook cabbage a little differently or find interesting application for it.

First of all, we recall that there are several types of white-headed, kohlrabi, red-headed, broccoli. Each of the varieties can be fried, boiled, baked. Combining cooking methods, seasonings and fillers, you can get a huge number of options.

White Fried Cabbage with Caraway Seeds
To prepare this tasty and satisfying side dish you will need onions,
white cabbage, caraway seeds, a mixture of dry Italian herbs, lemon juice.

The main secret of this preparation is proper shredding and preparation of products. should be the thinner the better. Mix shredded cabbage with onions directly in the cooking bowl so as not to lose juice. Add vegetable oil. Any one is suitable: olive, sunflower, mustard. Fry without a lid, stirring constantly. Season with lemon juice, caraway seeds, herbs, pepper, salt to taste.
Separately, fry pork sausages to a crust and serve with cabbage, sprinkling the dish with fresh parsley or dill.

White fried cabbage is good not only as a side dish, but also as a filling for thin pancakes. For this, chopped cabbage and onions are enough to fry in a small amount of oil and add chopped boiled eggs to it.

Home-fried white cabbage

For cooking, you need a small head of cabbage, 4 potatoes, onion, one bunch of dill and parsley, 200 grams of low-fat sour cream, vegetable oil.

Thinly chop the cabbage and onion, cut the potatoes into cubes or straws. We spread all the ingredients in the heated oil and fry without a lid until golden brown. Pour the dish with sour cream and simmer for several minutes under the lid over low heat. We serve to the table, sprinkled with chopped herbs.

Fried Cauliflower
To prepare this dish you will need breadcrumbs. They are of two types: finely ground and with larger crumbs. The first ones are more suitable for us, otherwise we won’t get the proper effect. In addition, we prepare a head of cauliflower, a couple of eggs and frying oil.

Pre-sort the cabbage into inflorescences, rinse and boil in salted water for 5 minutes. Mix crackers with a small amount of salt. Separate the yolk from the protein and beat the protein separately. Dip each slice of cabbage first in protein, then in crackers and place in a frying pan in heated oil.

Cauliflower can be served as a side dish or as a separate hot dish. For the second case, we suggest preparing sour cream sauce for it. For it you will need sour cream, herbs, a couple of cloves of garlic, a cucumber. We chop the dill and parsley as small as possible. Pass the garlic through the press. Rub the cucumber on a coarse grater. All components are carefully mixed with sour cream. Add some salt.

Country Solyanka
In fact, this dish is just fried cabbage with meat, cooked with seasonings and sauce. But from this it does not become less tasty.
For cooking, you will need 300 grams of beef, 100 grams of bacon, a small diameter cabbage, a couple of onions, tomato paste, peas, bay leaf, dried dill, and sunflower juice.

Cut the meat and bacon into small pieces and place in a pan. While the meat is fried, chop the onions and cabbage, add a small amount of salt, lemon juice and remember a little with your hands. We spread the vegetables in a pan for meat and continue to cook the dish under the lid. A few minutes before cooking, add a couple of tablespoons of tomato paste, pepper, bay leaf and herbs. The dish is ready.