How to cook stewed cabbage: 12 recipes

Braised cabbage is a low-calorie and healthy dish. It is for this reason that dieters love her. 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 can saturate the body with the necessary enzymes even in the cold season. Braised cabbage normalizes intestinal motility and lowers cholesterol.

Braised Cabbage: A Classic Recipe

• cabbage - 1.8 kg.
• sunflower oil - 45 gr.
• rock salt - the amount to taste
• tomato paste - 120 gr.

1. Rinse the cabbage, chop off part of the stalk (stumps), remove the upper leaves. Using a sharp knife, cut the head of cabbage into identical sections, chop each of them thinly.
2. Mash the cabbage so that the crushed leaves slightly let the juice. Wash the carrots, remove the top layer, rub the root crop. Pour the oil into the pan, heat it, fry the carrots.
3. Send chopped cabbage to heat-resistant cookware with frying, set the heat to minimum. Simmer until the leaves soften.
4. After 3 minutes after the beginning of languishing, pour in a little filtered water, add liquid as it evaporates. When the cabbage softens, salt it.
5. Add tomato, knead, bring to readiness. When serving, sprinkle with chopped dill, served 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.
• chopped pepper - 2 gr.

1. Prepare the onion for roasting, you need to peel it and chop it with rings or half rings. Heat the oil in a frying pan, pour onions. Hold it until a brownish crust appears.
2. Chop the sausage while preparing the roasting. It is best to grind it with cubes or thin round slices. Add the meat component to the onion, cook with a low indicator for 5 minutes.
3. Remove the spoiled leaves from cabbage, chop a whole head of cabbage into equal parts. Finely chop each section, sprinkle with salt, and mash hands.
4. Send the composition to the onion and sausage, pour in some water. Mix the contents of the dishes, cover with a lid. Cook a third of the hour by adding liquid as it evaporates.
5. Stew the dish at a power between minimum and medium. When the set time comes to an end, add tomato paste, pepper composition. Pour laurel, cook cabbage for another 30 minutes.

Stewed cabbage with pork

• 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 gr.
• carrot - 75 gr.

1. Prepare the cabbage. To do this, wash it, remove the upper leaves, chop with a large knife. Pour salt, mash the chopped vegetable with your hands.
2. Pour into 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, pass the carrots through a large section of the grater. Free bell pepper from seeds, chop in a bar. Remove the onion from the husk, chop the rings.
4. If the tomatoes are fresh, dip them in boiling water for 2 minutes, then immediately put them in ice water. Remove the peel, cut the stalk, chop in mashed potatoes. With canned vegetables, everything is simpler.
5. Rinse the pork tenderloin, chop with squares. Separate the meat from the remaining components until golden brown, then add water, stew for half an hour.
6. When the pork is ready, add salt to it, Provence spices, tomato chopped into porridge. Cook the dish for 5 minutes under the lid, then send chopped peppers and carrots to the dishes.
7. Heat at low power for 10 minutes. Drain the liquid from the cabbage, move it to the main ingredients (vegetables and meat). Add bay leaves, cover the pan with a lid.
8. Stew cabbage for 10 minutes, then add chilled fatty (!) Sour cream. Continue languishing, turn off the stove after 20 minutes.

Chicken Stew

• bell 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 about 2 cm each. Heat the heat-resistant dishes, send the bird to fry.
2. Cook at a strong mark of 3 minutes. When the crust appears, reduce the power to an average. Pour in a little water, simmer the chicken for 10 minutes.
3. Prepare the cabbage. Remove the top leaves, chop the head of cabbage in sections. Chop each piece very finely. Send cabbage to the bird, pour half a glass of clean water.
4. Cover the dishes, simmer the dish over low heat for a quarter of an hour. If the liquid will evaporate, add it. Chop the tomatoes into cubes and the bell pepper into pieces.
5. Season the vegetables with salt and your favorite spices. When the indicated time for braising the cabbage expires, add the tomatoes and pepper. Cover again, simmer until tender (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 gr.
• laurel - 4 pcs.
• onion - 4 pcs.
• peas - 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 a sharp one for vegetables.
2. Take a deep heat-resistant container for frying, add oil to it, send chopped cabbage inside. Fry until soft. If the dishes are small, cook the cabbage in parts.
3. In another skillet, fry finely chopped or grated carrots, do the same with onions. Combine the components into one mass.
4. Rinse the mushrooms, chop them in layers. Fry the mushrooms until they darken, the liquid should completely evaporate.
5. Add tomato juice or paste, pepper, salt to the mushrooms. Cover the contents with a lid, simmer for half an hour. After this time, send the onion and carrot frying to the mushrooms, as well as the cabbage.
6. Cook at medium power for another quarter of an hour. 5 minutes before the completion of the process, pour laurel, remove small peas. Turn off the stove, let the cabbage stand for half an hour.

Sauerkraut stew

• corn oil - 55 ml.
• white cabbage - 650-700 gr.
• Bulgarian pepper - 70 gr.
• dairy sausages - 350 gr.
• carrot - 50 gr.
• laurel - 6 pcs.
• tomato paste - 70 gr.
• onion - 60 gr.
• paprika - 7 gr.
• black pepper - 5 gr.

1. Wash and peel the cabbage from rotten leaves. Chop the head with a sharp knife. Grind the onions in plates, grate the carrots coarsely. Free the pepper from the seeds, chop the fruit into strips.
2. Peel the sausages from the film if it is not edible. Cut into cubes or half rings. Put in a frying pan with oil, fry until crusty.
3. When the sausages are browned, remove them. Add more oil, send onions and carrots to the pan. Sauté the vegetables until they lose volume, then add the bell peppers.
4. When the composition is slightly softened, add cabbage to it. Pour in half a cup of drinking water, cover with a lid. Cook for half an hour with a low power rating.
5. Stir the mass periodically. 10 minutes before the expiration of the specified period add tomato paste, salt, laurel, paprika, sausages. Cover again, simmer another 5 minutes.

Stewed cabbage with potatoes

• garlic teeth - 3 pcs.
• potatoes - 500 gr.
• laurel leaves - 5 pcs.
• ground pepper - 5 gr.
• tomato paste - 130 gr.
• onion - 65 gr.
• frying oil - 60 gr.
• cabbage (white head of cabbage) - 750 gr.

1. Rinse the cabbage, chop into equal parts, then chop each section. Send to a deep bowl, press with your hands, sprinkle with salt. Pour a glass of filtered water.
2. Cover the container, set the minimum heat on the stove. Stew for 25 minutes, then pour 30 ml. oil, add ground pepper. Cook the potatoes by peeling and chopping them into cubes.
3. Fry chopped onions in a skillet until golden brown. Remove it, send the potatoes to the dishes, also blanch for 10 minutes.
4. Add the paste, simmer without a lid for another 5 minutes. Now send the onions and potatoes, bay leaves, crushed garlic to the cabbage.
5. Stir the dish, simmer for 15-20 minutes. After the time runs out, cover the finished cabbage with a lid, let it brew. Serve with sour cream or mayonnaise sauce.

Braised Cabbage with Prunes

• chicken fillet - 350 gr.
• cabbage - 1.2 kg.
• carrot - 55 gr.
• rock salt - in fact
• laurel - 4 pcs.
• butter - 130 gr.
• 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, fry onions, carrots, chopped cabbage in the same oil. Blanch the contents for 15 minutes, then pour 140 ml into the composition. pure water.
3. Put the chicken cubes in the pan, cover with a lid. Set medium heat, wait 10 minutes. Now add the tomato paste and prunes.
4. Pour in another 150 ml. water, salt, pepper, throw a laurel. Stew cabbage for a third of an hour. Allow it to stand under the lid before use.

Stewed cabbage with rice

• sunflower oil - 60 ml.
• cabbage - 750 gr.
• peas - 8 pcs.
• steamed rice - 170 gr.
• onion - 70 gr.
• tomato paste - 110 gr.
• carrot - 90 gr.

1. Peel the carrots, wash, chop with straws or grate. Chop the onion, pass it with carrots before frying. When the vegetables fall in volume, add chopped cabbage to them.
2. Cover the pan with a lid, cook for 15 minutes with a low power indicator. When the set time comes to an end, pour in tomato juice, season with spices.
3. Salt the dish, mix, reduce the burner to a minimum. Rinse the rice, send it to a separate pan, pour 0.5 liters. drinking water.
4. Boil the cereal, the liquid should evaporate completely. Pour rice into a frying pan with cabbage, simmer another quarter of an hour. If the mixture is dry, add a little water.

Stewed cabbage with zucchini

• onion - 60 gr.
• carrot - 110 gr.
• sunflower oil - 120 ml.
• white cabbage - 780 gr.
• zucchini - 1 kg.
• coarse salt - to taste
• tomato paste - 225 gr.
• garlic teeth - 6 pcs.
• parsley (greens) - 35 gr.
• dill greens - 40 gr.

1. Remove the top leaves from the head, chop the fruits in equal parts. Chop finely, remove the stump.
2. Peel the carrots, pass it through the grater. Grind onions in small slices, fry it with carrots until golden.
3. Add cabbage to vegetables, pour some drinking water. Simmer for about 25 minutes under the lid. At this time, rinse the zucchini, chop into cubes, mix into the main composition.
4. Cover the heat-resistant cookware with a lid, set the fire to the middle mark.Stew for 15-20 minutes, then pepper and salt the dish, add the laurel.
5. Mix 100 ml. water with tomato paste, pour into a pan. Cover, cook a quarter of an hour. Chop greens, sprinkle cabbage with it.

Stewed 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 - discretionary quantity

1. Remove the cabbage from the stump, chop the leaves very finely. Peel the carrots and onions, chop the vegetables for further blanching. Sprinkle cabbage with boiling water, let it brew for 20 minutes.
2. At this time, fry the onions and carrots in oil, add scalded cabbage and tomato paste to them. Pour in water so that it covers the contents in half.
3. Stew the dish for 20 minutes at low power, season with spices, salt, pepper. Cook the cabbage for another half hour. Take minced meat, you need to wipe it through a sieve or meat grinder, pepper, salt.
4. Roll circles of meat with a diameter of 1 cm. Send the minced meat to the cabbage, add the burner to an 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.
• onion - 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 onions in half rings, wipe the carrots on a grater.
2. Cook the cabbage. It must be removed from the stump and finely chopped. Pour the frying oil into the pan, heat it, put the ribs. Add salt and seasonings, fry until golden brown.
3. Remove the pork on a separate plate. In the remainder of the oil, flan the cabbage, carrots, onions. Add ground pepper, canned beans, and tomato paste.
4. Knead the contents, slide 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 there is no fresh cabbage on hand, choose sauerkraut. The main thing is to pre-wash the composition under the tap and remove the remains of the salty liquid in which the salting was carried out.
2. You can replace the white variety with red, Beijing. Choose the “right” pan for frying; the ducklings and cast-iron skillet are suitable.
3. Similarly, stewed cabbage is cooked in a slow cooker or double boiler. After frying vegetables, set the “Stewing” program for 45 minutes.

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

Video: How to Make Braised Cabbage Deliciously