How to cook cabbage: 12 recipes

Braised cabbage belongs to low-calorie and healthy dishes. It is for this reason that people who are on a diet like it. The cabbage contains many vitamins, in particular groups A, B2-B6, E, C, PP. Also, the vegetable is rich in sulfur, calcium, fiber, potassium, sodium, phosphorus. Thanks to such an impressive list, you will be able to saturate the body with the necessary enzymes even in the cold season. Braised cabbage normalizes intestinal peristalsis and reduces cholesterol.

Braised cabbage: a classic recipe

  • cabbage - 1.8 kg.
  • sunflower oil - 45 gr.
  • rock salt - the amount of taste
  • tomato paste - 120 gr.
  1. Rinse the cabbage, chop off part of the stalk, remove the upper leaflets. Using a sharp knife, cut the head into equal sections, chop each one thinly.
  2. Mash the cabbage to chop the leaves lightly let the juice. Wash the carrot, remove the top layer, rub the root vegetable. Pour the oil into the pan, heat it, fry the carrots.
  3. Send shredded cabbage into heat-resistant dishes with fried, set heating to minimum. Simmer until the leaves have softened.
  4. After 3 minutes after the beginning of the languor pour a little filtered water, add the liquid as it evaporates. When the cabbage softens, salt it.
  5. Add tomato, knead, bring to readiness. When serving the stew is powdered with chopped dill, used with sour cream.

Stewed cabbage with smoked sausage

  • tomato paste - 90 gr.
  • smoked sausage - 480 gr.
  • White cabbage - 800 gr.
  • onion - 80 gr.
  • Laurel - 4 pcs.
  • vegetable oil - 35 ml.
  • crushed pepper - 2 gr.

  1. Prepare the onion for roasting, you need to peel it and chop it with ringlets or half-whelk. Heat oil in a skillet, add onions. Hold it until a brownish crust appears.
  2. While cooking zazharka, chop the sausage. It is best to grind it into cubes or thin round slices. Add the meat component to the onions, cook at a low rate of 5 minutes.
  3. Remove the damaged leaflets from the cabbage, chop the whole head of cabbage into equal parts. Finely chop each section, sprinkle with salt, mash your hands.
  4. Send the composition to the onions and sausage, pour in some water. Stir up the contents of the dish, cover with a lid. Cook for a third of an hour, adding liquid as it evaporates.
  5. Stew the dish at a capacity between the minimum and average. When the specified time comes to an end, add tomato paste, pepper the composition. Pour the laurel, cook the cabbage for another 30 minutes.

Pork Stew

  • onion - 75 gr.
  • fresh or canned tomato - 60 gr.
  • bay leaves - 6 pcs.
  • cabbage - 700 gr.
  • oil - 55 ml.
  • sour cream (fat content - 20%) - 160 gr.
  • pork tenderloin - 550 gr.
  • Bulgarian pepper - 80 gr.
  • Provencal herbs - added to taste.
  • salt - 20-25 grams.
  • carrot - 75 gr.
  1. Prepare the cabbage. To do this, wash it, remove the top leaves, chop a large knife. Sprinkle salt, knead crushed vegetable with your hands.
  2. Pour in a cabbage half a glass of drinking water, leave for half an hour. Move the composition to the pan, simmer for 20 minutes at low power.
  3. While the cabbage is stewing, skip the carrot through a large section of the grater. Free the Bulgarian pepper from the seeds, chop with a bar. Onions rid of the husk, chop rings.
  4. If the tomatoes are fresh, put them in boiling water for 2 minutes, then immediately clean them in ice water. Remove the peel, cut the stem, chop into puree. With canned vegetables, everything is easier.
  5. Rinse the pork tenderloin, chop into squares. Separate from the rest of the components, fry the meat until a golden crust appears, then add water, simmer for half an hour.
  6. When the pork is ready, add salt, Provencal spices, tomato, chopped into porridge. Cook the dish for 5 minutes under the lid, then send the shredded peppers and carrots into the dishes.
  7. Heat the dish at low power for 10 minutes. Drain the cabbage, move it to the main ingredients (vegetables and meat). Add bay leaves, cover the pan with a lid.
  8. Simmer the cabbage for 10 minutes, then add the chilled fat (!) Sour cream. Continue languishing, turn off the stove after 20 minutes.

Chicken Stew

  • Bulgarian pepper - 75 gr.
  • Cabbage - 800 gr.
  • chicken fillet - 600 gr.
  • Tomato - 190 gr.
  • spices - to taste
  • olive oil - 55 gr.
  1. Clean the chicken fillet from the films, wash, dry with paper towels. Chop the breasts into cubes of about 2 cm each. Heat the heat-resistant dishes, send the bird to roast.
  2. Cook at a strong point of 3 minutes. When the crust appears, reduce power to an average. Pour in some water, simmer the chicken for 10 minutes.
  3. Prepare the cabbage. Remove the top leaves, chop the heads of sections. Slice each part very finely. Send the cabbage to the bird, pour in half a glass of clean water.
  4. Cover the dishes, simmer the dish on low heat for a quarter of an hour. If the liquid will evaporate, pour it. Chop the tomatoes into cubes, and the Bulgarian pepper in bars.
  5. Season the vegetables with salt and your favorite spices. When the specified time for stewing cabbage has expired, add tomatoes and peppers. Cover again, simmer until ready (about 30 minutes).

Stewed cabbage with mushrooms

  • Tomato juice - 70 ml.
  • fresh mushrooms (champignons) - 600 g.
  • cabbage (white) - 1.4 kg.
  • oil - 65 ml.
  • carrot - 3 pcs.
  • salt - 18-20 grams.
  • Laurel - 4 pcs.
  • onions - 4 pcs.
  • pea pepper - 8 pcs.
  1. Rinse the cabbage, remove the rotten and old leaves. Cut the fruit into equal parts, finely chop each of them with a knife or cutting for vegetables.
  2. Take a deep heat-resistant container for frying, add oil to it, send the chopped cabbage inside. Fry until tender. If the dishes are small, cook the cabbage in portions.
  3. In another skillet, fry the finely chopped or grated carrots, do the same with onions. Combine the components in one mass.
  4. Rinse the mushrooms, chop them into layers. Fry champignons until they darken, the liquid should evaporate completely.
  5. To the mushrooms, add tomato juice or pasta, pepper, salt. Cover the contents with a lid, simmer for half an hour. After this time, send onions and carrots, as well as cabbage, to the champignons.
  6. Cook the dish on medium power for another quarter of an hour. 5 minutes before the process is completed, pour in the laurel, remove the small peas. Turn off the stove, leave the cabbage to stand for half an hour.

Braised Cabbage with Wieners

  • corn oil - 55 ml.
  • White cabbage - 650-700 gr.
  • Bulgarian pepper - 70 gr.
  • Milk sausages - 350 gr.
  • carrot - 50 gr.
  • laurel - 6 pcs.
  • tomato paste - 70 gr.
  • onions - 60 gr.
  • Paprika - 7 gr.
  • black pepper - 5 gr.
  1. Wash and clean the cabbage from rotten leaves. Chop the head with a sharp knife. Chop the onion plates, coarsely rub the carrots. Free the pepper from the seeds, chop the fruit into strips.
  2. Clean the sausages from the film if it is not edible. Chop into cubes or half rings. Send to the pan with oil, fry to a crust.
  3. When the sausages are reddened, remove them. Add more oil, send onions and carrots to the pan. Fry the vegetables until they lose volume, then add the Bulgarian pepper.
  4. When the composition softens a little, add to it the cabbage. Pour in half a cup of drinking water, cover with a lid. Cook for half an hour with a weak power rating.
  5. Stir the mass periodically. 10 minutes before the expiration of the specified time, add tomato paste, salt, laurel, paprika, sausages. Again, cover the container, simmer another 5 minutes.

Stewed cabbage with potatoes

  • garlic teeth - 3 pcs.
  • potatoes - 500 gr.
  • bay leaves - 5 pcs.
  • ground pepper - 5 gr.
  • tomato paste - 130 gr.
  • onions - 65 gr.
  • oil for frying - 60 gr.
  • cabbage (white head) - 750 gr.
  1. Rinse the cabbage, chop into equal parts, then chop each section. Send in a deep dish, press with your hands, sprinkle with salt. Pour in a glass of filtered water.
  2. Cover the tank, set the minimum fire on the stove. Tomite 25 minutes, then pour 30 ml. oil, add ground pepper. Prepare the potatoes, peeled and chopped into cubes.
  3. Fry shredded onions in a skillet until golden brown. Remove it, put the potatoes in the dish, also prostolhiruyte within 10 minutes.
  4. Add the paste, simmer without a lid for another 5 minutes. Now send onions and potatoes to cabbage, bay leaves, minced garlic.
  5. Stir the dish, simmer for 15-20 minutes. After the time runs out, cover the finished cabbage with a lid, let it stand. Serve with sour cream or mayonnaise sauce.

Stewed cabbage with prunes

  • chicken fillet - 350 gr.
  • cabbage - 1.2 kg.
  • carrot - 55 gr.
  • rock salt - in fact
  • laurel - 4 pcs.
  • butter - 130 g.
  • ground pepper - 5 gr.
  • Smoked prunes (pitted) - 160 gr.
  • onion - 40 gr.
  • tomato based paste - 90 gr.
  1. Wash the chicken breast, remove the film, dry. Chop the loin into cubes, fry in butter until crusted.
  2. Remove the chicken, on the same oil fry onions, carrots, shredded cabbage. Blanch the contents for 15 minutes, then pour in 140 ml. clean water.
  3. Send chicken cubes to the pan, cover with a lid. Set the medium heat, wait 10 minutes. Now add the tomato paste and prunes.
  4. Pour about 150 ml more. water, salt, pepper, throw laurel. Stew cabbage for a third of an hour. Before use, let it stand under the hood.

Braised Cabbage with Rice

  • sunflower oil - 60 ml.
  • cabbage - 750 gr.
  • pea pepper - 8 pcs.
  • steamed rice - 170 gr.
  • onion - 70 gr.
  • tomato paste - 110 gr.
  • carrot - 90 gr.
  1. Peel carrots, wash, chop straws or grate. Chop the onion, pass it with carrots before roasting. When the vegetables fall in volume, add shredded cabbage to them.
  2. Cover the pan with a lid, cook for 15 minutes with a weak power rating. When the set time comes to an end, pour in tomato juice, season with spices.
  3. Salt the dish, mix, reduce the burner to the minimum. Wash the rice, send it to a separate saucepan, pour 0.5 liters. drinking water.
  4. Boil the grits, the liquid should evaporate completely. Pour the rice into the skillet with cabbage, simmer another quarter of an hour. If the mixture is dry, pour in some water.

Braised cabbage with zucchini

  • onion - 60 gr.
  • carrot - 110 gr.
  • sunflower oil - 120 ml.
  • White cabbage - 780 gr.
  • zucchini - 1 kg.
  • salt coarse to taste
  • tomato paste - 225 gr.
  • garlic teeth - 6 pcs.
  • parsley (greens) - 35 gr.
  • Dill - 40 gr.
  1. Remove the top leaflets from the head, chop the fruits in equal parts. Finely chop, remove the stalk.
  2. Peel the carrot, put it through the grater. Crush the onion in small slices, fry it with carrots until golden.
  3. Add cabbage to vegetables, pour in some drinking water. Stew for about 25 minutes under the lid. At this time, rinse the zucchini, chop into cubes, add to the main composition.
  4. Cover heat-resistant dishes with a lid, set the fire to the middle mark. Simmer for 15-20 minutes, then pepper and salt the dish, add laurel.
  5. Mix 100 ml. water with tomato paste, pour into the pan. Cover, cook for a quarter of an hour. Chop the greens, sprinkle with it the cabbage.

Braised cabbage with minced meat

  • garlic teeth - 5 pcs.
  • minced beef and pork - 450g.
  • carrot - 70 gr.
  • White cabbage - 850 gr.
  • tomato paste - 75 gr.
  • black pepper - 3 pinches
  • onion - 70 gr.
  • salt - quantity at the discretion
  1. Remove the cabbage from the stalk, chop the leaves very finely. Peel the carrots and onions, chop the vegetables for further blanching. Dab the cabbage with boiling water, let it infuse for 20 minutes.
  2. At this time, fry the onions and carrots in the butter, add to them the scalded cabbage and tomato paste. Pour in water so that it covers half the contents.
  3. Simmer the dish for 20 minutes at low power, season with spices, salt, and pepper. Cook the cabbage for another half hour. Make minced meat, it needs to be wiped through a sieve or meat grinder, pepper, salt.
  4. Roll the meat into circles with a diameter of 1 cm. Send the minced meat to the cabbage, add the hob to the average. Cook the dish for half an hour. 3 minutes before the end of the process, season the cabbage with chopped garlic.

Braised Cabbage with Beans and Ribs

  • canned beans (red) - 375 gr.
  • onions - 60 gr.
  • white cabbage - 750 gr.
  • pork ribs - 450 gr.
  • sunflower oil - 70 gr.
  • carrot - 40 gr.
  • tomato paste - 85 gr.

  1. Choose pork ribs with a small layer of fat. Separate them individually with a sharp knife. Chop the onion in half rings, wipe the carrot on the grater.
  2. Cook the cabbage. It must be removed from the stalk and finely chopped. Pour the cooking oil into the pan, heat it, lay out the ribs. Add salt and seasonings, fry until golden.
  3. Remove the pork to a separate plate. In the remaining oil, flush the cabbage, carrot, onion. Pour the ground pepper, canned beans, tomato paste.
  4. Stir the contents, move the composition to the middle. Surround the cabbage with ribs. Add 80 ml. drinking water, cover, simmer for 40 minutes at low power.

Practical recommendations

  1. If you do not have fresh cabbage on hand, choose fermented. The main thing is to pre-wash the composition under the tap and remove the remnants of the salty liquid in which the pickling was carried out.
  2. You can replace the white variety with red, Beijing. Choose the "right" dish for frying, suitable duck and cast iron pan.
  3. Similarly, cooked cabbage in a slow cooker or a double boiler. After roasting the vegetables, extinguish the “Stewing” program for 45 minutes.

The most popular recipes for stewed cabbage are options with minced meat, pork ribs, smoked sausage, potatoes, chicken, rice. Traditionally, the dish is served with sour cream, mayonnaise, garlic sauce, mustard.

Watch the video: Cook With Me My Sausage & Cabbage Recipe (January 2020).