Simple, democratic and very tasty!
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A simple recipe for stewed cabbage with tomato paste in a frying pan is good both as a side dish and as a side dish, but can also serve as a main dish.
As a side dish for any meat or poultry dish, I have a photo with Chicken fillet fried in a frying pan. Stewed cabbage is delicious warm or cold as a side dish if your main side dish is potatoes or buckwheat. It can also serve as a main dish if you add sausages, sausages, and smoked brisket fried in slices separately. It’s easy to prepare, affordable in price, and most importantly, delicious!
Stewed white cabbage
When choosing white cabbage for stewing, make sure that the head is dense and does not deform when pressed. It should also be beautiful, without spots, with fresh green leaves.
Now chop the onions, grate the carrots or chop them finely. Heat a small amount of vegetable oil in a frying pan, add the onions first, then the carrots and sauté the vegetables for 5 minutes until they turn golden. Chop the cabbage into strips or cubes, add to the vegetables and lightly fry for 5 minutes, then add a little water to stew the vegetables. Instead of water, you can add tomatoes or slightly sweetened tomato paste. Simmer young cabbage for up to 15 minutes, and winter cabbage for up to 40 minutes, until it becomes soft. Serve it with herbs, sour cream or mayonnaise, cold or hot.
Stewed cabbage - DIY secrets
What kind of cabbage can be stewed?
There are many types of different cabbage: white cabbage, red cabbage, Brussels sprouts, cauliflower, broccoli, kohlrabi cabbage, etc.
And all types of cabbage can be used for stewing.
Moreover, you can stew both raw and sauerkraut (sour, fermented) cabbage.
In this article we will talk to you about how to cook white cabbage stew so that it is quick, tasty and varied every time.
How to choose the right white cabbage for stewing?
When choosing a cabbage fork, make sure that it is strong, elastic, dense, and not cracked.
The leaves should be tender, not thick, uniform with a fresh, soft green color. Look carefully for any peeling leaves.
The stalk should also not be thick. No rotten places!
Pay special attention to whether some places on the head of cabbage have already been cut off - this is what sellers do when sorting through the goods and removing leaves spoiled by rot with a knife.
It often happens that behind these cut leaves there will again be rot, which has spread to most of the head of cabbage, but seeing this right away when purchasing is a difficult task, so just look carefully.
What varieties of cabbage are best for stewing?
There is no clear answer here. In principle, any variety of cabbage will do and the dish will be tasty if it is prepared correctly and with soul.
Both young and fully mature cabbage, both winter and early varieties, are stewed. It's just that the cooking time is different. And the taste, of course, too.
Winter varieties are coarser and tougher, and “keep their shape” better. Earlier varieties and young cabbage turn out to be very soft and tender, literally “melting in your mouth.” Therefore, experiment and incorporate “your own”.
Better yet, stew any cabbage, regardless of the season, because each cabbage will be good in its own way!
How to prepare cabbage for stewing?
- Fresh cabbage
If the cabbage is fresh, then it is thoroughly washed under running water, the top leaves are removed, and the place where the stalk is cut flat (as a rule, there is stubborn dirt there that cannot be washed off).
Then the cabbage is cut into quarters (if the head is large), or into halves (if it is small), and chopped, leaving only the stalk (it is not suitable and is not used in the dish).
- Sauerkraut
If the cabbage is sauerkraut, then it is reviewed; if there are large pieces, they are finely chopped.
If the cabbage turns out to be too sour, you can wash it: put it in a colander, rinse it under water, let the water drain thoroughly, and even squeeze it lightly with your hands to rid the cabbage of excess tap water.
Better yet, place the sauerkraut in a container with drinking water, rinse it there, and only then put it in a colander, allowing excess water to drain.
But still, it is not advisable to wash sauerkraut, because along with the excess acid, some of the taste of the cabbage goes away.
The result is a blander cabbage that doesn't have as much flavor as cabbage that hasn't been washed.
Therefore, it is best to still take cabbage with optimal “sourness” so that it does not have to be soaked or washed.
If your cabbage is not too acidic, then you don’t need to rinse it, just add a little sugar to the bowl where it will be stewed - literally a teaspoon per large container, and the taste of the cabbage will improve significantly - the sugar will balance the acid.
How to cut cabbage for stewing - equipment and cutting methods?
You can chop cabbage for a dish either with a knife or with a special cabbage shredder.
How to cut: you can cut it into thin strips, you can cut it into thicker strips, or you can cut it into squares (medium or large). Do as you like.
important!
It has been noticed that the same cabbage, prepared in the same way, according to the same recipe, but cut differently, has a different taste. This is an interesting point, so experiment!
Vessels for stewing: what to stew cabbage in?
Any container with a tight-fitting lid is suitable for stewing: a saucepan, frying pan, stewpan, cauldron, etc.
You can steam cabbage, in a slow cooker, or in the oven (it turns out very tasty!).
How to stew red cabbage
Red cabbage is no less useful than white cabbage; it is chosen according to the same principle. In addition, good cabbage should have bright purple leaves. You can stew this cabbage without adding other vegetables - it will be delicious. Simply cut the cabbage into strips, sprinkle with salt, black pepper and nutmeg. Pour 3% vinegar (a couple of tablespoons per head) and simmer in a glass or ceramic bowl with a small amount of oil.
After an hour, when the cabbage becomes soft, season it with ketchup or tomato paste and serve as a side dish.
For a piquant and softer taste, you can add a little sugar, and replace regular vinegar with apple or rice vinegar. And one more secret - many housewives do not add salt immediately, but 10 minutes before the cabbage is ready. If you want to make the dish tastier, add wheat flour sauteed in oil at the end of stewing at the rate of 1 tbsp. l. flour for 1 kg of cabbage.
Stewed sauerkraut
If you do not make homemade preparations, then choose the right sauerkraut for stewing. It should be crispy, white-golden in color with a pinkish tint. A slimy and slightly viscous brine is also normal. Good cabbage has no stains, it has a sour-salty fresh taste, it is better if it is taken straight from the barrel. And one more important point - the larger the cabbage is cut, the more vitamins are preserved in it.
Stewed sauerkraut has a brighter and piquant taste, but before cooking it is washed in a colander with running water to remove excess acid.
Before stewing, sauté onions cut into half rings in oil, then mix them with cabbage and add a little water, seasoning with salt and black pepper.
After 45 minutes, add tomato paste, a little sugar and spices such as caraway or cumin to the cabbage. Simmer for another 5 minutes and remove from heat.
Stewed cauliflower
Cauliflower contains a lot of protein, so it must be included in the diet of vegetarians and athletes. In addition, this product activates mental activity and is indicated for nervous overload. When choosing cauliflower, make sure that its inflorescences are white and dense, without suspicious spots, and that the leaves are fresh and green.
Divide the head of cabbage into inflorescences, wash them thoroughly and cut into thin slices. Fry the cabbage in vegetable oil for several minutes, add salt, add tomato paste and water, then simmer for 15–20 minutes.
Season the cabbage with fresh herbs - parsley, basil or dill.
Stewed cabbage with pumpkin, recipe
Two healthy vegetables - cabbage and pumpkin - are combined in this recipe. They complement each other and create an indescribable taste.
- To prepare stewed cabbage with pumpkin, you will need: white cabbage, pumpkin pulp, onions, carrots, tomato paste or sauce, salt, pepper and herbs to taste
- Prepare the vegetables: cut the onion into small cubes, grate the carrots on a coarse grater, finely chop the cabbage and cut the pumpkin into small portions.
- Heat a little oil in a frying pan and sauté the onion. Add carrots to the onion and fry for a few minutes
- Next, add pieces of pumpkin and fill the dishes with a quarter glass of water or broth
- Simmer the pumpkin for 15 - 20 minutes under a closed lid over low heat.
- Then add cabbage. If the liquid has evaporated, you can add another quarter cup
- Salt, pepper and add tomato paste to our dish, mix. Cover with a lid and leave to simmer until the cabbage softens (20 minutes). The dish is ready
Stewed Brussels sprouts
Brussels sprouts are extremely rich in vitamin C, so they help maintain high immunity and performance. When buying cabbage, choose bright green, dense heads that are strong and small, as large ones can be a little bitter.
Brussels sprouts are good for stewing because they have a very pleasant taste and delicate aroma. However, there is a little secret in preparing this type of cabbage - you need to first boil it for 5 minutes, adding a lemon wedge to the water.
After this, the heads of cabbage are cut in half or into quarters and fried in oil with onions or leeks. Then the cabbage is seasoned with salt and pepper and stewed until soft. You can add a little sour cream mixed with water. Sprinkle the finished cabbage with grated cheese.
Method for preparing steamed chicken fillet with a side dish of stewed cabbage
Open the chicken breast fillet into a butterfly and cut into two parts. If the breast is large, then half a “butterfly” is enough for two servings, which needs to be cut into two pieces approximately 1.5-2 centimeters thick.
Then marinate the chicken - sprinkle with ground paprika and fine salt to taste, these seasonings are enough for steaming.
Cut and marinate chicken breast
Place two large green leek leaves into a saucepan of boiling water for 1 minute. Take the leek out of the boiling water and cool it in cold water. Wrap the meat in leaves and place on the steamer rack. Cook for 7-8 minutes.
Stewed broccoli
Broccoli is valuable because it contains vitamin U, which protects against stomach ulcers. In addition, this type of cabbage is useful in the fight against tumors, and broccoli also has a beneficial effect on the heart and blood vessels. When choosing cabbage, make sure that the head is bright green, with dense, fresh leaves without damage.
Wash the broccoli, disassemble it into florets, remove the rough parts and place in a frying pan with well-heated oil. If the oil is not hot enough, the cabbage will turn out soft and brown. Simmer the broccoli for 20 minutes, seasoning it with salt and any spices.
Stewed Red Cabbage Recipe
You can stew not only the usual white cabbage, but also red cabbage. But keep in mind that the color of the dish will be specific and other products that will be in the dish will darken.
- The recipe for red cabbage is not much different from white cabbage. The only thing is that we need acid to give the dish a beautiful color. I use apple cider vinegar or lemon juice
- We will need: onions and garlic, red cabbage, lemon juice, salt and spices
- Fry the onion. We put cabbage on it. Pour in lemon juice and add grated or crushed garlic. Mix thoroughly, salt and pepper the dish. Simmer covered for 15 minutes. The red cabbage dish turns out appetizing - pink and very piquant, thanks to lemon and garlic
Stewed red cabbage
Stew cabbage correctly: tips and tricks
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When cutting up cabbage before stewing, do not use the leaves adjacent to the stalk, as nitrates and radionuclides accumulate in them. If you are going to fry the cabbage before stewing, make sure that it is dry, otherwise the oil will splatter heavily during the frying process.
During stewing, make sure that the cabbage does not burn; add water if necessary, even if it is not written in the recipe for stewed cabbage. For frying, you can mix high-quality butter with vegetable oil - this will make the taste of the dish softer and more delicate.
To add some spice before frying, you can throw a pod of red hot pepper into the oil and lightly fry it, then remove it and simmer the cabbage in aromatic oil. Or you don’t have to remove it, just chop the pepper first - it all depends on whether you like spicy dishes. You can use garlic instead of pepper.
Cabbage is stewed not only in a frying pan, but also in a double boiler and in the oven at a temperature of 160–170°C, the duration of stewing is up to 40 minutes. In a multicooker, first use the “Frying” mode to sauté vegetables, and then use the “Stewing” mode; the time depends on the “age” of the cabbage. Do not overdo it with stewing, otherwise the dish will lose its vitamins and become too soft and tasteless.
The finished cabbage can be sprinkled with grated cheese and placed in the oven until the cheese melts and browns.
Classic stewed cabbage “Soviet style”
Now you will be surprised how simple and easy it is to stew cabbage and feed a large family with a tasty, satisfying, appetizing and cheap dish.
Ingredients: white cabbage - 1 kg, onions - 2 pcs., tomato paste - 2 tbsp. l., vinegar - 1 tbsp. l., sugar - 1 tbsp. l., flour - 1 tbsp. l., vegetable oil - 3 tbsp. l., bay leaf - 1 pc., salt and pepper - to taste.
Cooking method:
- Wash the cabbage and onions.
- Finely chop the cabbage.
- Place the cabbage in a bowl, add a glass of water and place on low heat.
- Pour 1 tbsp into the cabbage. l. vegetable oil.
- After 20 minutes, chop the onion into small cubes.
- Fry the onion in 1 tbsp. l. vegetable oil.
- At the end of frying, add tomato paste, sugar and one bay leaf to the onion.
- Mix fried onions with cabbage.
- Salt, pepper, add vinegar.
- After 10 minutes, fry the flour in 1 tbsp. l. oils
- Add flour to cabbage and stir.
- The total stewing time for cabbage is 40 minutes.
- Remove bay leaf before serving.
Serve the cabbage with mashed potatoes, rice, buckwheat or pasta, and complement the dish with a cutlet or goulash. Isn't it delicious?
Stewed cabbage with white beans, recipe
Stewed cabbage with beans is a hearty dish, rich in protein and fiber. It can become a full-fledged side dish.
- To prepare this dish we will need: white cabbage, dry white beans, onions and carrots, tomato paste, salt and seasonings to taste
- The beans need to be soaked the day before cooking. It's best if the beans stay in water all night
- Drain the water from the beans and add fresh water. Boil the beans until cooked (but do not want them to fall apart). Approximate cooking time: 45 minutes
- While the beans are cooking, prepare the rest of the ingredients: finely chop the cabbage, cut the onion into cubes or half rings, grate the carrots
- Fry onions and carrots in vegetable oil, add tomato paste and a little water (broth). Pour the boiled beans and carcasses under the lid for 10 minutes
- Mix the beans with the roast and add the cabbage. Add salt and spices, simmer the dish for another 20 minutes
Stewed Brussels Sprouts with Ginger Sauce
Cabbage goes well with spicy seasonings - this is how it is prepared in eastern countries.
Fry a glass of finely chopped onions in 1 tbsp. l. sesame oil until onion is soft, about three minutes. Now add 2 tsp to it. grated fresh ginger and 1 clove of finely chopped garlic. Fry for another 30 seconds.
Boil 450 g of Brussels sprouts in boiling water for 5 minutes, cut them into halves and place them in a frying pan with the onion and ginger. Pour ⅓ cup chicken broth over the vegetables and simmer for another 5 minutes.
Place the finished cabbage on a flat dish, pour over soy sauce and sprinkle with any fresh herbs. A healthy and flavorful side dish for meat and fish is ready!
Stewed cauliflower with tomatoes and bell peppers
This dish will surprise you with its pleasant taste and ease of preparation. Even a beginner in cooking can handle it!
Cut 3 onions into half rings and fry them in vegetable oil with 2 cloves of chopped garlic. Next, add 5 bell peppers, chopped into strips or cubes, grated carrots to the onion, and then fry the vegetables for 5 minutes.
Pour boiling water over 5 tomatoes, peel them, cut them into cubes and add them to the vegetables. Salt and pepper the dish, add chopped basil and oregano, a bunch of finely chopped parsley and 300 g of cauliflower, disassembled into inflorescences. Simmer for another 10 minutes and serve with boiled potatoes.
