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 it can be 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, under a closed lid.
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 cabbage is a tasty and multifunctional dish that is very easy to prepare. The dish is used as a side dish, snack and even filling for savory pies, pies and pies. And stewed young cabbage has a special taste, delicate structure and pleasant aroma. Just the smell of a cooking dish causes profuse salivation and an irresistible desire to immediately taste this yummy! Stewing young cabbage is even easier than old cabbage. Indeed, thanks to its delicate structure, the vegetable cooks much faster. Just 30-40 minutes of your time, and a delicious, aromatic dinner is ready to delight your whole family. Stewed young cabbage can be used for the same purposes as a dish made from an old vegetable.

Taste Info Vegetable main courses / Stewed cabbage

Ingredients

• Onions – 2 pcs.;
• Young cabbage – 1 large head;
• Medium-sized carrots – 2 pcs.;
• Tomato paste or Krasnodar sauce – 2 tbsp;
• Salt, ground black pepper - to taste;
• Vegetable oil – 6 tbsp.

How to cook young stewed cabbage

Remove the top leaves from the head of cabbage. Rinse the cabbage under running water. Divide the head into two halves, then remove the stalk. Chop the young cabbage into thin strips.

Peel the onion, rinse and cut into small cubes.

Peel, wash and chop the carrots using a coarse grater.

Pour vegetable oil into a deep frying pan. Place the dishes on the stove and heat them well. Place the prepared onions and carrots in hot oil.

Fry vegetables over medium heat for 5 minutes. Remember to stir the contents of the pan periodically to avoid burning.

Add the chopped cabbage to the golden vegetable fry. Mix the contents of the pan thoroughly.

Simmer vegetables over moderate heat for 20 minutes.

Add tomato paste or sauce. Salt and pepper to taste.

Mix all the ingredients of the dish thoroughly, ensuring their even distribution. Simmer over moderate heat for another 5-7 minutes.

Delicious young stewed cabbage is completely ready. Place the contents of the pan on a plate and serve. Cabbage is good both hot and cold. Bon appetit!

Cooking tips:

• Instead of tomato paste (sauce), you can use fresh tomatoes. Vegetables should be washed, cored and cut into small cubes or grind in a blender. Add the crushed tomatoes to the pan at the same stage as the pasta. For a more delicate taste, peel the vegetables by first scalding them with boiling water.
• Tomato can be replaced with sour cream. In this case, the taste of the dish will be creamy and very tender. The product is sent to the pan 5-7 minutes before the end of cooking. Cabbage can also be stewed in tomato-sour cream sauce. To do this, the dairy product and tomato paste are mixed in equal quantities and then added to the rest of the ingredients.
• Various vegetables, meat, sausages or mushrooms will help diversify the taste of stewed cabbage. When using pork or chicken, you should consider the cooking time. You should put the meat in the pan first. Potatoes must be cut into small pieces and added to the frying along with cabbage. Mushrooms are placed immediately after onions and carrots, and sausages or sausage - at the very end of cooking. Tender vegetables such as zucchini, bell peppers or fresh green peas are added along with the gravy.
• Pressing garlic, allspice, bay leaf and your favorite aromatic spices through a press will help give the dish a piquant touch. Fresh parsley or dill, added at the end of cooking, will give the stewed cabbage new bright colors.

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 gathered; 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!

The question of how to stew cabbage in a frying pan will not confuse anyone, because this is a favorite dish of many people. Firstly, it is nourishing, secondly, tasty, thirdly, inexpensive, fourthly, it is appropriate both on the festive and everyday table. However, even when preparing such a simple dish, you need to follow some specific rules. This, of course, is for those who not only want to set the table faster, but want to learn how to stew cabbage deliciously in order to surprise loved ones.

General principles

Stewed cabbage can serve as a side dish for fish or meat, or as an independent main dish, especially if you add mushrooms and meat to it. Or you can leave the product pure for vegetarians. Stewed cabbage is also very often used as a filling for all sorts of flour products: dumplings, pies, etc. As you can see, such a simple and inexpensive product, and so many things you can prepare! And this takes into account the fact that we are only talking about how to stew cabbage in a frying pan. But it can still be used to prepare a huge number of other dishes.

What kind of cabbage should be stewed, and why should it be done?

The product for preparing the described masterpiece can be taken either fresh or fermented. There is no difference, it’s just a matter of taste, and the body will in any case receive all the vitamins and microelements it needs, especially in spring and autumn. And this takes into account the fact that the number of calories in this product is negligible. Those who care about their figure can simply stew cabbage in water, and people who are not worried about excess weight, but love to eat tasty things, can add butter, meat, mushrooms, beans, etc.

How to prepare the main product

It’s not enough to know how to stew cabbage in a frying pan; you should approach the preparation process no less responsibly. So, if you are stewing fresh cabbage, first remove all the top leaves from it. They are usually tough, which does not make the dish any better. Then rinse the head of cabbage thoroughly, divide it into about 4 equal parts with a knife, remove the stalk from everywhere, and chop it the way you like it.

If you make sauerkraut, pick it over. Leave the small pieces and chop the large ones. If the product is too acidic, it must be washed. However, there is a disadvantage to this - in this state of affairs, you lose a huge amount of vitamin C. So try not to purchase very sour cabbage for these purposes. If the acid level suits you, then you should not rinse anything, and during the cooking process it is advisable to add 1 tablespoon of sugar to the cabbage.

Classic recipe

Stewing cabbage is not at all difficult, you will now see for yourself. We will need the following ingredients: 1 head of fresh cabbage (weighing no more than 1 kg), 1 fresh carrot, 1 onion, 1 tbsp. l. (as much as possible) tomato paste, salt, sugar, bay leaf and other spices individually.

You still don’t know how to stew cabbage in a frying pan? Remember! To begin, finely chop the onion and grate the carrots. After this, heat the frying pan thoroughly, put the onion on it, and sauté. As soon as it is browned, add carrots and stir.

Now you can start eating cabbage. We chop it, then put it in another frying pan with oil heated in it, add our frying, spices, and tomato paste. Now salt and pepper this aromatic delicacy, cover the dish with a lid and cook. If you are wondering how long to stew cabbage, then it is impossible to give a definite answer in this matter. On average, the stewing process takes 15-20 minutes, it all depends on what kind of cabbage you purchased (early, late, etc.). Keep an eye on the product in the pan. Once it becomes soft, turn it off.

Variations on this theme

We have just described the classic version of preparing stewed cabbage. At your discretion, you can remove from the list or add any ingredients to this culinary masterpiece, the main thing is that they are successfully combined in this dish. For example, many people like parsley and dried dill in this delicacy.

If you miscalculated the amount of shredded cabbage and you end up with a whole mountain in the pan, don’t worry. This is the secret and the main feature of this product - it has the unique property of decreasing in volume due to the release of juice during the cooking process. So don't worry, just mix gently.

If you have little oil left or want to save it, just add water during cooking; it won’t make the dish worse. By the way, keep in mind the fact that cabbage cooked in unrefined sunflower oil will taste better. Now the question of how to stew cabbage for pies or other products has disappeared by itself. Feel free to use the classic recipe or change it as you wish.

How is sauerkraut prepared?

To do this, you should purchase approximately 1 kg of the main product, 500-600 g of carrots, 3-4 medium onions, 2-3 tsp. cumin, vegetable oil.

Here, too, first we chop the onion and sauté it in a well-heated frying pan in oil. After this, add the grated carrots and simmer all together for several minutes. Then put the cabbage here, pour in enough water to cover all the ingredients. After 20 minutes, add cumin and simmer until fully cooked.

How to stew cabbage with chicken?

This dish not only cooks very quickly, but it turns out incredibly tasty, soft, and satisfying. This recipe does not include onions, but if this is strange for you or seems wrong, you can add the product.

So, we will need the following ingredients: a small head of cabbage (up to 1 kg), 500 g of chicken (you can take any part of it), 2-3 tbsp. l. tomato paste, oil, salt, pepper.

Let's start with meat. We cut it into pieces that are most suitable for you in dishes. If you bought chicken legs, then it is advisable to remove the skin from them, and you also need to separate the meat from the bones.

Now add the chopped main product here, mix everything carefully, cover with a lid, simmer for 20 minutes. If the dish suddenly starts to stick to the bottom, add a little water. After the specified time, pepper, salt, add pasta, mix everything thoroughly. Leave to simmer for another 15-20 minutes. Bon appetit!

Calories: Not specified
Cooking time: Not indicated

There are times when you need to prepare a side dish in literally 10-15 minutes. And so, for this case I have one wonderful recipe. Stewed cabbage in a frying pan turns out tasty and satisfying, since it is not stewed in a saucepan, as usual, but cooked in a frying pan. Therefore, it is more crunchy and piquant.
You can serve this side dish with meat, sausages or. And if you are planning to make pies, then you can’t imagine a better dish for filling. If you wish, you can add finely chopped herbs and spices to the cabbage.
To prepare such a dish, we need to buy fresh, strong white cabbage. When you choose, make sure that the head of cabbage is elastic; to do this, squeeze the cabbage in your hands; if you hear a crunch, it means the cabbage is really fresh and not overstayed. If the top cabbage leaves are dry or frankly limp and rotten, then do not take such a head of cabbage at all, because the cabbage inside will most likely be spoiled.
For this dish, you must take yellow onions; do not try to replace them with salad white or purple ones. You will only spoil the taste of your dish. Because such onions are not suitable for heat treatment and become limp and tasteless.
According to the recipe, I add tomato paste to the dish, but if you wish, you can cut fresh tomato fruits or take them - it will be just as tasty.
The recipe is for 2 servings.

Ingredients:

- fresh white cabbage - 600-700 g,
- carrot root - 2-3 pcs.,
- yellow onion - 1 pc.,
- vegetable oil - 2 tbsp. l.,
- tomato paste - 1 tbsp. l.,
- pepper, salt, spices.

Recipe with photos step by step:

Cut the white cabbage in half, removing the top leaves. And then we chop it with a knife or using a shredder.

Then we lightly press the shredded cabbage with our hands to knead it.
We also chop or grate the peeled carrot root.

Peel the onion and finely chop with a knife.

Pour oil into the bottom of a deep, heated frying pan. And add shredded cabbage and carrots. Stir and then simmer over low heat with a lid.

After 5-7 minutes, when the cabbage is already a little soft and begins to shrink, add the onion, tomato paste, salt and spices.
You can add a little water.

Next, cook the dish for another 5-7 minutes, stirring constantly so as not to burn.
In the finished dish, the cabbage should have a pleasant taste, be moderately soft and slightly crispy.

For the Lenten menu, you will need a recipe for preparing a very tasty