How good is cabbage! Juicy crispy heads of cabbage in the skillful hands of professionals and housewives magically turn into various 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 - stewed. Believe me, this modest and inexpensive dish deserves the closest attention.
She has a ton of fans. Delicious, aromatic, with meat or mushrooms, sausages or sour cream - delicious! A plate of sweetly steaming stewed cabbage just stands before your eyes, right?
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 either fresh or pickled. And this adds a lot of variety to our table. Moreover, in different combinations - with meat or mushrooms, rice, beans, poultry or raisins - stewed cabbage will be different every time, and therefore does not get boring for decades. Of course, there are rules, subtleties and secrets here. We'll talk about them.
How to prepare and cut cabbage
We usually start by cleaning the forks from the top leaves. Then we chop the cabbage in any convenient way, manually or on a shredder, into strips or cubes. Which is more correct or better? - Just as you like. It’s just that the simmering time will be different, and the dishes will look different.
If the cabbage is sauerkraut, it is sorted and crushed to the same size pieces. If it is too acidic, it should be washed in water. Of course, this will take up a lot of vitamin C, but it’s more expensive to stew peroxidized cabbage: 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 total 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.
The multicooker will need two modes: first, to fry onions, carrots and other ingredients, set the “Frying” mode for the time specified for the products. Then, for cabbage, use the “Stew” mode for 20-40 minutes, depending on its “age”.
You shouldn’t stew the cabbage “longer to make it softer”: not only will it “leave” and become less attractive and tasty, but it will also lose all its beneficial properties.
Readiness is determined by taste and softness. The characteristic darkening of cabbage, the appearance of specific sharpness, tenderness and “bitterness” are signs that it’s 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 slow cooker or double boiler - and in any container: in a cauldron, frying pan or in a saucepan with thick walls. She's so unpretentious!
Tricks and subtleties of stewing
It would seem like some tricks - cover it with a lid, and mascara... But no, there are some secrets here too!
The prepared cabbage can first be fried a little in hot oil (fat) until it has a pleasant golden hue. Stir carefully so that it cooks evenly. After this, depending on the idea, add more oil or water (broth) and simmer under a closed lid over low heat until cooked.
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 add salt to cabbage not immediately, but 10-12 minutes before it is ready.
If you want to give the dish a pleasant sweet and sour taste, 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 turns out tastier with it.
If you want cabbage with the fewest calories, add hot water instead of oil. To increase caloric content and satiety, on the contrary, it is better to add butter or meat broth.
Another little secret that will help give stewed cabbage an unusually original taste: literally 4-5 minutes before it is fully cooked, add lightly fried in oil (or simply dried in a dry frying pan until a 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 cooking cabbage (it really is not particularly pleasant): put a large piece of stale bread in the cauldron or pan where the cabbage is boiling or starting to stew. It will help get rid of the smell. Before finishing cooking, remove the softened bread with a spoon or slotted spoon.
And the last, most important secret - you should enjoy stewing cabbage! 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’s 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 in the student dormitory, at the smell of such “stew”, every time at least a dozen “randomly dropped in” cabbage fans would gather; there weren’t enough forks))
Cabbage is prepared “student style” like this:
White cabbage - 1 fork (about 1.5 kg)
Boiled sausage (doctor’s sausage, milk sausage - any, sausages will do) - 300 g
Carrots - 2-3 medium sizes
Tomato paste - 4 tablespoons (or 2 fresh tomatoes)
Onions - 2 medium onions
Vegetable oil (unrefined tastes better)
Salt - to taste
Bay leaf - 2 pcs
Black pepper - optional and to taste
In a cauldron, fry onions, cut into half rings, and carrots, grated on a coarse grater. Add finely shredded cabbage, stir and pour in 1 glass of hot water (boiling water). Cover with a lid and simmer over low heat until soft.
Cut the sausage into cubes, strips, uneven “meat” pieces - as your imagination dictates, lightly fry in vegetable oil until nicely crusted and send to the cabbage.
In the oil in which the sausage was fried, heat the tomato paste for a minute (longer the tomatoes so that the juice evaporates) and also add it to the cauldron with cabbage and sausage.
Mix everything, add salt, pepper, bay leaf - and simmer everything together for another 5-7 minutes. Enjoy eating!
Stewed cabbage with meat
Many housewives believe that the most delicious stewed cabbage is made with pork meat. And it's true - cabbage with pork is simply divine. But it will turn out just as good with beef and poultry! Imagine how many different tasting dishes there will be!
What you need to know if you decide to stew cabbage with meat:
Any meat is suitable - shoulder blade, tenderloin, thigh, smoked ribs and even minced meat.
Both fresh and pickled cabbage 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 proven themselves to be “very successful.” Try it, you might like it!
White cabbage - 1 kg
Meat (veal, pulp) - 350 g
Carrots - 2 medium size
Onion - 1 piece
Sweet bell pepper - 1 piece (optional)
Tomato paste or puree - 2 tbsp. spoons
Fresh tomato - 1 pc.
Ghee butter - 2-3 tbsp. spoons
Sour cream - 1 tbsp
Salt - to taste
Ground black pepper - to taste
Salt the pieces of meat (pepper, if you like) and fry over low heat until golden brown.
Add chopped onions and carrots to it and saute them until golden brown. Then add finely chopped fresh tomato (or skip this operation if there is no tomato) and finely shredded cabbage. After mixing everything, simmer covered over low heat for 15-20 minutes.
Add a spoonful of sour cream to the tomato paste (puree), stir, add 100-120 ml of water - and pour the resulting sauce into the cabbage. Stir and simmer until done. The cabbage turns out aromatic and tender. The cabbage turns out aromatic and tender in taste.
Stewed cabbage with prunes
Prunes give cabbage an unusually spicy smoky aroma. You can add meat, or you don’t have to add it - then it will be a wonderful hearty Lenten dish (which is just in time now - Lent has begun).
Preparing this 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 the onion in half rings and the carrots “under a coarse grater”. Add shredded cabbage, stir, add 200 ml of boiling water - and simmer under a closed lid for 15 minutes. Add prunes and tomato paste, salt and pepper, add bay leaf, stir, pour in another 150 ml of boiling water and simmer until tender for 15-17 minutes.
Good advice: when you buy prunes, choose ones with a smoky, “smoked” flavor. It is best if it is elastic-soft. But if you purchased a slightly dry 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 tastes better - 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! 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 pcs.
Tomato paste - 100 g
Bay leaf - 2-3 pcs
Vegetable oil - as much as needed for frying
Salt - to taste
Black pepper - to taste
Chop the cabbage and fry it in a small amount of oil until it becomes limp. Chop the onions and carrots according to your taste and fry until half cooked. Cut the mushrooms either into transverse slices or into cubes, place them in a frying pan and heat until they release their juice. You can simmer the mushrooms a little until the juice evaporates, or you can drain the juice and add oil and fry (either way, it turns out delicious).
Place everything (cabbage, onions with carrots and mushrooms) in one cauldron (or large deep frying pan), stir, add tomato paste and 300 ml of boiling water and simmer under the lid until the cabbage and mushrooms are ready. As a rule, this is 15-20 minutes. A few minutes before cooking, add salt and bay leaf and pepper.
Good advice: This cabbage turns out very tasty if you stew it in the oven at a temperature of 180-190°C.
Stewed cabbage with beans
This dish has an original taste, it is satisfying and... beautiful. And it’s perfect for those who fast. 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 in terms of time this dish will “outdo” even cabbage with meat, because the beans take quite a long time to cook. 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
Cardamom 1/4 teaspoon
Coriander (optional) - 0.5-1 teaspoon
Vegetable oil - 25-35 g
Salt - to taste
Greens (dill)
It is best to soak the beans in cold water overnight. Then rinse and boil in salted water (about 1.5 hours), turn off the heat, keep covered for another 20 minutes, then drain the water.
While the beans are cooking, you can prepare everything else. Put garlic and ginger, cut into small cubes, into hot vegetable oil, add cardamom and fry everything (2-3 minutes). Then add carrots cut into half rings and fry until they have 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 finely shredded cabbage. Continue to fry the entire mixture over medium heat for another 5-6 minutes, stirring. Add salt, add tomato paste diluted in 50-60 ml of water and simmer under the lid over low heat until the cabbage is ready. Add the beans to the almost finished cabbage, carefully so as not to crush the beans, stir and leave on low heat for a few minutes. At this point, spice lovers can add their own flavor to the dish (we hold coriander in high esteem). After 5-7 minutes of simmering together, the dish is ready!
We stew the cabbage correctly, and most importantly, it’s delicious! Every housewife loves to pamper her household with delicious and healthy dishes, especially if they are prepared from simple ingredients that can be found in any kitchen. Stewed cabbage is a real storehouse of vitamins and beneficial microelements.
It is a low-calorie dish, which is very important for those who adhere to proper nutrition and watch their weight.
General methods and principles of proper stewing of cabbage
The ideal way to stew cabbage is to stew it with onions and carrots. In order to prepare such cabbage, you need to take a small head of white cabbage, 2 medium carrots and 2 large onions. Season with salt, pepper, herbs and herbs to taste, and, of course, don’t forget to add tomato sauce, ketchup or tomato paste.
Preparing the ingredients for stewed cabbage
1. Peel the carrots, mine and three on a grater (large link).
2. Chop the onion into small pieces.
3. Place the sauteed onions and carrots in a preheated frying pan and fry them until golden brown.
4. While our sauté is being prepared, chop the cabbage. Then we put it in a frying pan with onions. Salt, pepper and lightly fry for a few minutes over medium heat. Next, pour a little water and simmer for about 30 minutes with the lid closed.
5. 10 minutes before cooking, add tomato sauce to the vegetables. The cooking time for cabbage can vary greatly; for example, winter varieties of cabbage will have to be simmered a little longer.
Therefore, check it for readiness; it should not be too soft (stewed).
Serve the finished, aromatic cabbage to the table, garnished with herbs or sour cream.
Bon appetit!
1. Classic recipe for stewed cabbage
There are a huge number of recipes for stewed cabbage on the Internet. However, it is very difficult to find a recipe that will resemble the taste of cabbage prepared in the school cafeteria.
In order to prepare cabbage tasty and correctly “as in a cafeteria”, we will need the following set of ingredients:
Head of white cabbage
2 large onions
150 ml. water or meat broth
1 dessert spoon of sugar (the amount depends on your taste preferences)
2 small carrots.
15 ml. apple cider vinegar
30 gr. heaps of flour
Bay leaf.
Spices, allspice and salt
2 spoons of tomato paste
Unscented sunflower oil for frying
Guide to stewing homemade cabbage
1. Three carrots on a coarse grater, finely chop the onion. Fry them in vegetable oil until golden brown.
2. Shred the cabbage into strips and send it to the finished sauté. Fry everything together for 5-7 minutes, then add a little water or broth again. Cover with a lid and continue to simmer for 20 minutes.
3. Next, add your favorite spices, sugar, vinegar, tomato, flour, salt and pepper. Add the bay leaf a couple of minutes before it’s ready.
4. Simmer for a quarter of an hour.
Fragrant and tasty cabbage is ready!
Enjoy your meal!
Do you want to surprise your family and friends with something for lunch? Prepare them stewed cabbage with sausage. Believe me, all plates will remain empty. To prepare stewed cabbage with sausage we will need:
300 gr. any sausage (you can take 2-3 types)
500 gr. cabbage 1-2 carrots 2 pcs. bulbs
1 teaspoon ketchup or tomato sauce
Any spices, salt, pepper
Step-by-step guide to the cooking process
1. Cut the sausage into cubes or strips (here it all depends on your imagination), fry it in oil.
2. While our sausage is fried, chop the vegetables – carrots and onions. Onion mode in half rings, three carrots on a coarse grater.
3. As soon as the sausage is slightly browned, we send our sauté to it. Fry for 5 minutes, stirring occasionally.
4. Finely chop the cabbage and place it in a frying pan with carrots, sausage and onions. Salt, pepper, season with your favorite spices, add tomato sauce and fry it a little.
5. Next, add water, about half a glass, and simmer for half an hour under a closed lid. Serve the finished cabbage to the table, garnished with herbs. Bon appetit!
The recipe for stewed cabbage with chicken involves preparing a dish from fresh white cabbage and chicken breast or fillet. These products will certainly be found in the kitchen of any housewife. You can stew cabbage in the oven using a casserole dish, or you can do it much easier - on the stove, in a regular frying pan.
We take the following ingredients:
500 gr. chicken fillet or breast
Shredded cabbage – 1 kg
2 spoons of tomato sauce or ketchup
One medium onion
Glass of sour cream
1 medium carrot
Half a glass of water or chicken broth
Pepper and salt mixture
Cooking process
1. Wash the chicken in small cubes or thin strips. We salt it and pepper it.
2. Place the chicken in a hot frying pan and lightly brown it over low heat.
3. Grate or grate the carrots, chop the onion and fry with the chicken fillet.
4. Add sour cream and a little water, simmer everything for 15 minutes. 5. While the chicken is cooking, let's start with the cabbage.
6. Place shredded cabbage tightly on onion with sour cream and
chicken and salt.
7. Spread the tomato sauce on top of the cabbage, add salt and allspice.
8. Add a little more water and let it simmer over low heat for about 20 minutes. Then mix all the ingredients thoroughly, cover with a lid and keep on the fire until fully cooked. If you decide to stew the cabbage in a cauliflower in the oven, the cooking time will increase to 90 minutes, until the excess liquid evaporates.
Bon appetit!
The presence of prunes in the dish gives it an unusual, refined taste. In order to prepare spicy cabbage with prunes, we will need the following products:
1 large carrot
1 kg. white cabbage
2 onions
A glass, perhaps a little less, of pitted prunes.
Bay leaf (optional)
25 gr. granulated sugar
Vegetable oil for frying 30 grams of tomato puree.
Salt, pepper, spices to taste
Preparation
1. Shred the cabbage into thin strips
2. Three carrots on a grater.
3. Chop the onion.
4. In a hot frying pan, fry the onions and carrots until golden brown.
5. Wash the prunes; if there are seeds, remove them and pour boiling water over them for 10 minutes.
6. Combine prunes with cabbage and combine them with the finished sauté.
7. Next, add our spices, tomato and salt to taste.
8. Pour 1/2 cup of broth or water over the vegetables and simmer for about 30 minutes.
Recipe 5. Sauerkraut stewed cabbage
No matter how you prepare this dish, it will always turn out very tasty! In order to prepare stewed sauerkraut, take the following set of simple ingredients:
1 kg. sauerkraut
2 large onions
1 tbsp. spoon of tomato paste
2 tablespoons vegetable oil
1 teaspoon sugar
Salt, favorite spices
1. Squeeze out the sauerkraut. We try to squeeze so that there is no juice left.
2. Cut the onion into pieces.
3. Place the onion in a hot frying pan and fry it until transparent
4. Then add the cabbage to the onion and fry together for 10 minutes.
5. Pepper and salt.
6. Add water, about 1 glass.
7. Simmer our cabbage for 30 on medium heat, with the lid closed
8. Next, add tomato sauce and sugar. We continue to simmer for another half an hour. You can also add cumin, this will only give the dish its own unique flavor.
Tip: if the sauerkraut is too sour, soak it in water. Bon appetit!
Stewed cabbage with mushrooms can be prepared quickly enough, and most importantly, it’s not troublesome. It can be served as a separate dish or as a side dish for meat. Also, this cabbage can be used as a filling for pies and vegetable pies. To prepare hodgepodge we will need:
1 kg. cabbage
About 500 gr. any mushrooms (especially tasty when honey mushrooms are used)
2 tbsp. spoons of tomato sauce
1 tbsp. spoon of apple cider vinegar
2 medium carrots
1 teaspoon granulated sugar
2 medium onions
Salt, pepper, spices to taste
Step-by-step cooking process
1. Make sauteed onions and carrots.
2. Fry our sauté until golden brown over low heat.
3. Add mushrooms to it and fry over high heat until the excess liquid from the mushrooms evaporates. You can fry the mushrooms separately, which is even more convenient.
4. Shred the cabbage, add it to the sauté and fry for 10 minutes over medium heat.
5. After this time, add tomato paste, salt, pepper, spices, sugar, vinegar and water (1/2 cup). Close the lid and simmer until fully cooked. Stewed cabbage with mushrooms will be an excellent cold appetizer on the holiday table.
Stewed white cabbage is a hearty, tasty and aromatic dish. Today we have familiar recipes, not complicated and win-win.
A simple recipe for cabbage stewed in a frying pan with carrots and onions. Everything seems simple, but there are some minor issues. For example, the taste of stewed cabbage depends entirely on the cutting of vegetables. In particular, the most delicious cabbage will be obtained by slicing cabbage on the shredder of a food processor, carrots on a coarse grater, and onions in half rings using a knife, and nothing else. The only suitable alternative is to cut the cabbage by hand, neither too small nor too large.
- ¼ small head of cabbage,
- 2 medium carrots,
- 1 large onion,
- 2 tablespoons refined vegetable oil,
- salt,
- khmeli-suneli seasoning or another to taste.
- Grate the carrots on a coarse grater.
- Cut the cabbage into slices approximately 2.5-3 cm thick. Pass them through a food processor shredder or cut them across the layers by hand.
- Cut the onion in half, and then into thin half rings.
- Heat vegetable oil in a frying pan. First lightly fry the carrots over medium heat, after a couple of minutes add the onion, after another couple of minutes add the cabbage. Salt to taste and mix. Reduce the heat to minimum.
- Next, if the cabbage is not too juicy, add 50 ml of water. If the cabbage is juicy and fresh, add 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 be fried, but stewed.
- 5 minutes before the end of stewing, add seasoning, stir the cabbage, cover again, heat through and turn off the heat. Let stand and soak in the spices for 20 minutes.
Recipe 2: how to deliciously stew cabbage with meat in a slow cooker
- Fresh cabbage - ½ head of medium size,
- pork - 800 g,
- onion - 1 head,
- carrots - 1 pc.,
- tomatoes - 3 pcs.,
- water - 1 multi-glass,
- salt,
- pepper,
- dill (I used frozen) - to taste.
Cut the pork into small pieces and place in the multicooker bowl. Chop the cabbage and place on the meat.
Cut the tomatoes into small slices and place in a slow cooker.
Finely chop the onion, grate the carrots and place everything in the slow cooker.
Add salt, pepper, water.
Turn on the multicooker to the “stew” mode for 1.5 hours, after about an hour from 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 on a plate and serve.
2.2. Another option for preparing stewed cabbage with meat in a slow cooker
Cut the meat into small pieces. Turn on the multicooker to the “Baking” program, add a couple of tablespoons of vegetable oil and lay out the meat. Lightly fry it with the lid open. Set the 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.
Mix everything and after the signal, switch to the “stew” mode for 1 hour 30 minutes. Ready!
2.3. Recipe by Svetlana Kislovskaya
Cut the meat into pieces. Chop fresh white cabbage. Chop the onion. Grate the carrots.
Turn the multicooker on to the “baking” mode for 65 minutes. Add a couple of tablespoons of vegetable oil and fold in pieces of meat (pork, beef, lamb or chicken). Do not close the multicooker lid, but stir fry the meat several times for 20 minutes.
Add finely chopped onion to the meat and simmer for another 15 minutes.
The “baking” program works just like that, 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. You can stir several times during cooking.
Almost 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 piece,
- 1 carrot,
- 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 making stewed cabbage in tomato paste with the addition of carrots. We will simmer white cabbage, cooking time - 40 minutes. If you stew young cabbage, the cooking time will be reduced by about 10 minutes, since 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 - a small cabbage;
- 1-2 carrots;
- tomato paste - 2-3 tablespoons;
- sunflower oil - 30 ml;
- salt - 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 food processor or using a grater. Only by hand is it possible to beautifully and thinly slice cabbage. Lightly mash the shredded cabbage with your hands so that it becomes softer and releases the juice. 
The carrots should be peeled and the base cut off. Peeled carrots should be grated on a coarse grater. 
Add carrots to cabbage.
We will simmer the cabbage in a frying pan. To do this, you will need a frying pan with high enough sides so that the cabbage does not fall out of the pan during frying and stirring.
Pour a little sunflower oil into the frying pan and add cabbage and carrots. Add two or three bay leaves for aroma and piquant taste. 
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 thoroughly mix the contents of the pan. 
Next, add tomato paste to the cabbage. To do this, mix two tablespoons of tomato paste in a cup of water. Then pour the pasta water directly into the pan with the cabbage. 
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). You should control the amount of liquid in the cabbage. When most of the water has evaporated, the cabbage is ready. Turn off the heat and transfer the stewed cabbage to the salad bowl. Please note: during the process of frying and stewing, the cabbage will shrink and decrease in volume by about half. 
Recipe 5: how to deliciously stew cabbage with chicken (step by step with photos)
- White cabbage;
- chicken fillet;
- carrot;
- yellow onion;
- salt, spices;
- sunflower oil;
- tomato paste.
1. Cut pre-washed chicken fillet into medium cubes. Salt and pepper it. 
2. Fry the meat in sunflower oil. 
3. Peel the onion, cut into large cubes, the carrots also need to be peeled, washed, and grated on the coarsest grater. 
4. Add vegetables to meat. Sauté for a few minutes. 
5. Shred the cabbage. Preferably not very small, but not large either. 
6. Pour the meat and vegetables into a saucepan, and add 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 shredded head of cabbage. Let's simmer again. And then add the last portion. If you mix all the cabbage with meat at once and put it to simmer, then it will all “fall” to the bottom and decrease in volume up to several times. 
8. Simmer for about 40 minutes. Don't forget to stir it. If necessary, add a little water and sunflower oil. Salt, pepper, etc. When it is almost ready, you need to add a spoon or two of tomato paste, stir, and taste. If it is slightly bitter, you can add a spoonful of sugar. Simmer the cabbage until done. 
Serve the dish hot.
Recipe 6: how to deliciously stew sauerkraut in German
Stewed sauerkraut is a traditional side dish for pork knuckle, all kinds of sausages and other meat dishes of German cuisine.
Sometimes they suggest stewing cabbage with lard, but I recommend butter - this way the side dish will be lighter, because it will be eaten with meat, which already has enough fat. And lovers of lean cuisine can prepare this stewed sauerkraut with vegetable oil. The result will be no worse, I assure you.
There is also a small “fly in the ointment” - a strong sour smell when stewing, so be prepared to ventilate 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 at the market. It is advisable to take cabbage like this, finely shredded. If you try it at the market, choose something more acidic; after stewing, 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, deep frying pan. Fry the onion in oil until golden brown, do not allow it to burn (it is better to keep the heat low).
Add our cabbage and half a glass of water to the onion, cover 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 cumin (no more than ¼ teaspoon), no need to salt the cabbage. We test for firmness - if the cabbage is soft and tender, then it is ready. If it crunches, simmer for another 15-20 minutes. You can add more pepper if you wish.
Everything worked out for me - the cabbage is delicious, it melts in your mouth :)
Recipe 7: how to deliciously stew cabbage and zucchini
- Carrot - 1 pc.
- Onion - 1 pc.
- Cabbage - 300 g.
- Zucchini - 400 g.
- Sour cream - 100 ml.
- Tomato juice - 200 ml.
- Sugar - 1 tbsp. spoon (without a slide).
- Salt - 3 pinches.
- Ground black pepper - 2 pinches.
- Cumin - 1 pinch.
- Bay leaf - 2 pcs.
- Citric acid - 1 pinch.
So, add 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 has evaporated, add sour cream and tomato juice.
Mix everything well, cover with a lid and simmer over low heat until cooked. That's all!
Recipe 8: how to deliciously stew cabbage with minced meat
- cabbage - 1 medium fork (about 1.4 kg);
- minced meat - 500g;
— carrots — 1 pc.;
— onion — 1 pc.;
— fresh tomatoes or in their own juice — 2 pcs.;
- water - 100 ml;
— bay leaf — 2 pcs.;
- vegetable oil - 3 tbsp;
- salt and ground pepper - to taste.
Do you think there is nothing difficult to prepare? Covered yourself with a lid and mascara? Then why does one housewife have delicious, tender and soft cabbage, while another turns out to be too watery, burns or crunches on the teeth? Of course, this matter has its own nuances and little culinary tricks. We will tell you about them.
Stewed cabbage with meat, recipe with photo
Most housewives are sure that cabbage stewed with pork turns out best. And this is true, meat with a layer of fat gives juiciness and goes well with vegetables. But a dish with beef or chicken will be no less tasty.Any cut will do: shoulder, thigh, ribs, etc. You can take fresh cabbage or half and half with sauerkraut. If you don’t like tomato paste, you can use prunes - scald them with boiling water and add 10 minutes before the end of cooking along with a finely chopped clove of garlic, it will be delicious!
Total cooking time: 60 minutes
Cooking time: 50 minutes
Yield: 6 servings
Ingredients
- white cabbage – 1 kg
- medium fat pork – 400 g
- large onions – 2 pcs.
- carrots – 1 pc.
- tomato paste – 1-2 tbsp. l.
- salt, sugar and black pepper - to taste
- bay leaf – 1-2 pcs.
- coriander seeds – 0.5 tsp.
- sunflower oil – 4 tbsp. l.
How to cook stewed cabbage with pork
I cut a piece of pork pulp into a cube measuring 3x3 cm. I removed the top leaves from the cabbage head and then finely chopped it. I cut the onion into cubes (take a lot, with onions the dish will be tastier and juicier), chopped the carrots on a medium grater.
I preheated a large frying pan (dry, without oil) and placed pieces of pork in it, fat side down. Fry over high heat until crusted, so that each piece “seals” the meat juices inside. If the pork is lean, then pour 1-2 tablespoons of sunflower oil into the pan before frying.
Add onions and carrots to the meat fried on all sides. Sauteed until soft for several minutes (do not fry too much, otherwise they will burn when stewing). Season with pepper and salt, you can add your favorite pork spices. If there is little fat in the pan, then you can add a couple of tablespoons of oil.
I sprinkled the shredded cabbage with salt (2-3 pinches) and mashed it with my hands so that it released juice. I put it in a frying pan - you can pour it in a heap, it will still settle when stewing.
Stir and fry for 8-10 minutes over medium heat. As a result, the cabbage should soften and settle, becoming transparent or a pleasant pinkish tint.
Now you can reduce the heat, cover with a lid (tightly) and simmer for about 30-40 minutes. To prevent anything from burning, do not forget to stir with a spoon or spatula. There is no need to add water. After we mash the cabbage with our hands, it will release a lot of its own juice. I indicated the approximate cooking time, it all depends on your taste preferences, some people like it softer, others, on the contrary, prefer it to be a little crunchy. Much depends on the variety; summer and spring ones cook faster than winter ones. This is what happened in the end after half an hour of stewing, the vegetables became limp and decreased in volume, changing color to a darker one.
All that's left is to add the tomato sauce. I diluted the paste in water (100 ml is enough), you can replace it with fresh pureed tomatoes if you wish. I also added coriander seeds and a few black peppercorns, ground in a mortar, and threw in a couple of bay leaves.
Stir and simmer for another 8-10 minutes. I removed the finished dish from the heat and immediately removed the bay leaves so that they would not become bitter.
Best served hot, alone or with mashed potatoes, buckwheat or rice. Bon appetit!
In what container should you stew cabbage?
It is worth taking thick-walled dishes, then the heating will be uniform and long-lasting, it will ensure stewing, and not just frying. In a thin aluminum frying pan, the moisture will quickly evaporate, the cabbage will turn out dry and will burn from below, which will ultimately ruin the dish. A cast iron frying pan, a duck pot, a cauldron, a cast iron or ceramic grill pan, a pan with a thick bottom and a non-stick coating are suitable. If you don’t have such dishes, you will first have to fry the meat, onions and carrots in a frying pan, then mix with cabbage and simmer in a large saucepan (with a thicker bottom) until cooked. Choose a large volume, because you need to fit a whole heap of shredded cabbage, pieces of meat/sausage/mushrooms/cereals, as well as carrots and onions, perhaps some other vegetables and sauce.
To cook cabbage in the oven, you will need a cast-iron Dutch oven and special ceramic or glassware (heat-resistant). Instead of the “native” lid, the container can be covered with foil.
- Cabbage will turn out much tastier if you first fry it in hot oil and then simmer until tender.
- If 5 minutes before the end of cooking you add a little flour, dried in a dry frying pan (1 tablespoon of flour - per 1 kg of white cabbage), the sauce will be thicker, and the dish will acquire a smoky flavor.
- Try stewing cabbage in unrefined oil, you will be surprised how tasty it will turn out. The main thing is that the sunflower oil is fresh and not bitter.
- If you want to give a vegetable dish a sweet and sour taste, add a little sugar and table vinegar 10 minutes before the end of cooking, literally 1 teaspoon for every kilogram of cabbage. The same technique works if the sauerkraut is too sour - you don’t need to add vinegar, of course, but sugar will balance the taste.
- The dish will turn out to be very tender if you mix a spoonful of rich country sour cream with tomato sauce.
- Rinse the peroxidized sauerkraut with cold water. Of course, some of the vitamin C will be lost, but you won’t ruin the dish.
- Advice for those who cannot stand the smell of boiled cabbage. Place a large slice of stale rye bread in the cauldron where the vegetables will be stewed. It will absorb all the smell, and you will only have to remove the softened bread at the end of cooking with a slotted spoon.
What to cook for vegetarians?
Finally, I suggest trying recipes for stewed cabbage without meat (suitable for vegetarian and lenten diets): with prunes, beans or mushrooms. Don’t forget to soak the legumes first, then boil them until tender and add them at the final stage of stewing. Any mushrooms you can find will do, and be sure to take prunes with a smoky, “smoked”, elastic-soft smell. Add it at the end of cooking and enjoy a complete hot dish.
And finally, the most important secret of stewed cabbage - cook with pleasure, then it will definitely be delicious!
From such a seemingly simple and inexpensive vegetable you can prepare truly royal dishes. Stewed cabbage is one of them. Varying spices and additional ingredients, sometimes you get real culinary masterpieces - tasty, satisfying, aromatic. You can stew the cabbage modestly in water, with a little added oil, or you can add meat, mushrooms, raisins, prunes, tomato paste, beans and other vegetables. In any case, it will turn out delicious. Try and choose the recipe you like best.
Stewed cabbage - food preparation
You can stew both fresh cabbage and sauerkraut. Fresh ones must be washed under water and removed from the upper hard leaves; they usually have a greenish color. Then, if it is a whole head of cabbage, it needs to be cut into quarters and then finely chopped into strips. The stalk must be removed.
If the cabbage is sauerkraut, it is sorted, large pieces are finely chopped. If it is very acidic, you can rinse it in water. But along with the water, a large amount of vitamin C will leave the cabbage. Therefore, it is still better to take cabbage with optimal acidity so that it does not have to be soaked and washed. A teaspoon of granulated sugar added to the pan where the dish is being prepared will help balance the acid level.
Stewed cabbage - the best recipes
Recipe 1: Stewed cabbage
A very simple recipe, even novice housewives can prepare it. The amount of cabbage should be taken based on the volume of the cauldron, where it will be stewed and the number of eaters. On average, you can take one small head of cabbage or half a large one, which weighs 1-1.5 kg. Even if it seems that there is too much chopped cabbage, during stewing it will release juice and settle, i.e. will decrease in volume. It is better to take cabbage of late varieties, i.e. autumn harvest. In addition to salt and pepper, you can add dried dill, parsley and bay leaf to taste. Some people like cabbage to be more bland, so it should be stewed without adding tomato paste.
Ingredients: head of cabbage, 2-3 medium onions, 50-70g tomato paste, oil for frying, pepper and salt.
Cooking method
Chop the cabbage into small strips and the onion into half rings. In a cauldron with hot oil, fry the onion, then the tomato paste and add the cabbage. Fry it a little, stirring with tomatoes and onions, add one and a half glasses of hot water. When the mixture boils, reduce the heat and simmer the cabbage until soft. This will take 30-40 minutes. About ten minutes before the end of stewing, pepper and salt the cabbage.
Recipe 2: Stewed cabbage with sausage
You don’t always have meat on hand, but you can find a piece of boiled sausage or a couple of small sausages in the refrigerator. You can combine them with cabbage and quickly prepare an inexpensive, but tasty and satisfying dinner.
Ingredients: cabbage, 2 large onions, 1 carrot, 100g tomato paste, boiled sausage (sausages, sausages) - 300g, pepper-salt, bay leaf, vegetable oil.
Cooking method
Fry the onions, chopped into half rings, in a casserole, add grated carrots, and after two minutes, thinly sliced cabbage. Mix the ingredients and simmer until soft, adding a glass of boiling water. Vegetables are stewed over low heat with the lid closed.
Cut the sausage or sausages as desired, fry until crusty and add to the cauldron with cabbage. In the same oil where the sausage was fried, fry the tomato paste for a minute and add to the vegetables. Add all the spices and salt, mix and simmer everything together for another five to seven minutes.
The second method of stewing cabbage with sausages more dietary and quicker to prepare. You will need: the same cabbage, 2 small carrots, sausages, 3 tablespoons of olive oil (exactly olive), herbs and salt.
Pour oil into a frying pan or cast iron casserole, add grated carrots and chopped cabbage into small strips. Cover with a lid and fry over high heat. It is necessary to ensure that the vegetables do not burn; to do this, stir them periodically. When the cabbage is browned, reduce the heat, pour in half a glass of boiling water, chopped sausages, salt and simmer for ten minutes. Sprinkle the finished cabbage with fresh herbs - dill, parsley, etc.
Recipe 3: Stewed cabbage with chicken
The dish cooks quite quickly, so you can easily prepare it before your husband comes home from work. The cabbage comes out very juicy and tender, and when combined with chicken it turns out absolutely perfect. This recipe does not add onions, but those who cannot imagine cooking meat and cabbage without onions can, of course, add it. In this case, it is pre-fried before adding meat. If you want to add whole pieces of chicken, before adding the cabbage, you need to bring them to half-cooked quality - fry or stew them well.
Ingredients: cabbage 1-1.5 kg, 0.5 kg chicken (breast, fillet or a couple of legs), a couple of tablespoons of tomato paste, salt, pepper, vegetable oil.
Cooking method
Cut the meat into large pieces. If it is a leg, then the meat must be cut off, separating it from the bones. For cooking, you can take a frying pan, cauldron or thick-walled dishes. Place the meat in it and fry for about four minutes until it turns white on all sides.
Add cabbage cut into thin strips, stir and fry covered for 20 minutes. If the cabbage burns, you can add a little water from the kettle. Pepper, salt, add tomato paste and stir. Leave to simmer for another 20 minutes until the cabbage becomes very soft. This type of cabbage goes well with mashed potatoes or just boiled potatoes.
Recipe 4: Stewed cabbage with prunes
Delicious stewed cabbage with a smoky aroma. Prunes add a piquant taste to the dish. If it is dry, it should be steamed for 10 minutes, i.e. pour boiling water over it. To make the taste more piquant and the aroma richer, you need to buy smoked prunes. If you want the dish to be lean, you can omit meat from the recipe.
Ingredients: cabbage - 1-1.5 kg, 200-300g chicken breast or fillet, one carrot, one onion, 150g smoked pitted prunes (not a full glass), tomato paste 2-3 tablespoons, salt and pepper to taste, a couple of bay leaves and vegetable oil.
Cooking method
Cut the meat into cubes and fry it. Then add one by one, frying little by little, onion in half rings, grated carrots, cabbage cut into small strips. Pour in about a glass of boiling water and simmer over medium heat for 15 minutes. Open the lid and add tomato paste and prunes. Pour in about another glass of boiling water, stir, add bay leaves, salt and pepper. Close the lid and simmer for 15 minutes until done.
Recipe 5: Stewed sauerkraut
The sour taste of sauerkraut is in perfect harmony with any meat, which is why it is considered a traditional side dish for many meat dishes. This recipe is borrowed from Latvian cuisine. The cabbage turns out very tasty. And the secret is simple - you need lots and lots of carrots. And it must be rubbed on a fine grater. You can, of course, grate it coarsely, but in the original it is finely grated.
Ingredients: 1 kilogram of sauerkraut, 0.6 kg of carrots, 3 onions, vegetable oil or fat (any - pork, chicken), one or two teaspoons of cumin.
Cooking method
Chop the onion finely and lightly fry, add grated carrots and simmer them together a little. Then add sauerkraut and add water - approximately to the level of the cabbage layer. Leave to simmer until done.
After about half an hour, add cumin and continue to simmer until soft. Cabbage is especially tasty when cooked in pork fat.
Recipe 6: Stewed cabbage with mushrooms
Cabbage with mushrooms tastes amazing. It is prepared in the oven, but before that the vegetables are fried on the stove in a frying pan. The extinguishing process takes from 40 minutes to one hour. The time depends on the hardness of the cabbage and the temperature in the oven. At the end of the day, the cabbage takes on a beautiful light brown hue and simply melts in your mouth.
Ingredients: 1.5 kg of fresh cabbage, 0.5 kg of carrots, 4 large onions, half a kilogram of any fresh mushrooms, tomato paste - 100 g, salt and spices to taste.
Cooking method:
Cut the head of cabbage into quarters and chop into thin strips. Pour a few tablespoons of oil into the pan, heat it and fry the cabbage. All the cabbage is unlikely to fit. Therefore, you need to fry in batches and transfer to a cauldron. Fry until it softens and reduces in volume. There is no need to pour a lot of oil, so that the cabbage is only slightly moistened with it.
Cut the onion into half rings or small cubes and fry. Add carrots and simmer until soft - you can add a little water. Transfer to a cauldron.
Chop the mushrooms randomly and place them in an almost dry frying pan. Once they release the juice, you need to pour it into a cauldron, add oil to the mushrooms in a frying pan and fry. Place them in a cauldron too. The contents of the cauldron must be salted, mixed, added tomato paste (you can dilute it a little with water), a couple of glasses of boiling water and place in the oven (180-200C). Simmer with the lid open until done.
Periodically you should look into the cauldron and inquire about the condition of the cabbage. If the water boils away, you can add it little by little. 15 minutes before the end of stewing, add a few bay leaves and salt.
A tablespoon of ordinary wheat flour will add thickness and a unique taste to stewed cabbage. It must be dried in a dry frying pan until creamy and added to the cauldron five minutes before it is ready.
Lovers of sweet and sour taste can add a spoonful of vinegar and sugar to the cabbage five to ten minutes before the end of its stewing.
If you love cabbage, but cannot stand its specific smell when cooking, put a slice of stale bread in the pan. At the end of cooking, remove the softened bread with a slotted spoon.
