Calorie content Stewed cabbage with stewed meat and potatoes. Chemical composition and nutritional value.

Classic stewed cabbage with potatoes

This recipe is the simplest and most budget-friendly. You can even prepare it for breakfast.

You will need:

6 medium potato tubers;
a quarter of one and a half kilograms of cabbage;
150 ml of tomato or 5-6 tomatoes;
1 medium onion and carrot;
50 ml sunflower oil;
300-400 ml of water (it will be added during the cooking process);
laurel leaf;
a little pepper and salt (to taste).

Preparation:

the potatoes are washed and chopped;
the onion is peeled and chopped into half rings;
Peel the carrots and then rub them on a grater (preferably a large one);
the cabbage is shredded. As a result (visually) there will be 2 times more of it than potatoes;
First, the potatoes are fried and placed in a saucepan. Then chopped onions and carrots are fried. Cabbage is laid out on top;
everything is simmered under the lid for 5 minutes;
After a while, 200 ml of water is poured into the frying pan. After 20 minutes, pour out the potatoes, salt and pepper everything. Filled with tomato;
if the liquid has evaporated, add another 100-200 ml of water.

Before serving, you can sprinkle the dish with parsley and dill. It tastes best when it's hot.

Cabbage with potatoes and meat

The dish will be enhanced, of course, by the meat. You can put either chicken, pork or beef. In the first case, the cooking time will not be delayed. In the last two options you will have to work hard and be patient.

Need to take:

about 500 g of meat product;
half a kilogram head of cabbage;
large onion;
medium carrot;
half a kilogram of potatoes;
bay leaf – 3-5 leaves;
salt, various peppers - at your discretion;
20 ml refined oil;
0.5 liters of tomato.

Preparation procedure:

wash the meat and cut it into small cubes;
peel onions, carrots and potatoes. Before this, of course, we also rinse;
pour oil into a cauldron or deep cast-iron frying pan and wait until everything warms up well;
First we fry the meat. After 10 minutes, add chopped onions and grated carrots;
After the color of the vegetables has turned golden, set the heat to low and pour in 100 ml of water. Cover everything with a lid and simmer until the meat is half cooked;
add potatoes, which we previously cut into bars, and after 10-15 minutes cabbage (pre-shredded);
At the end, fill everything with tomato, add bay leaf, pepper and salt. Simmer for another 5-10 minutes and enjoy your meal.

In any case, you need to try your ingredients. The above times do not always coincide with the real ones. It all depends on the variety and type of ingredients used.

How to deliciously stew cabbage with potatoes, recipes

There are vegetables that are available in the refrigerator of a thrifty housewife all year round. It is from these vegetables that the ideal lunch is prepared, with stewed cabbage and potatoes. Today we’ll look at how to deliciously stew them in a frying pan, in a cauldron or a slow cooker. The recipes are simple and quick to prepare. The cabbage is stewed slowly so as not to burn.

And the best recipe is based on pickled white cabbage, when stewed vegetables are stewed and the taste remains good, not very sour.

Stewed potatoes with cabbage in the oven

The process of preparing stewed cabbage with potatoes in the oven is not original, but it is valued for its nutritional value. It is achieved due to the presence of many other components in the dish, namely lard, cheese and sour cream.

Ingredients:

Potatoes – 5 pcs.
Cabbage – 600 gr.
Carrots – 1 pc.
Onion – 1 pc.
Garlic – 5 teeth.
Cheese – 200 gr.
Lard – 300 gr.
Tomato paste – 2 tbsp.
Sour cream – 6 tbsp.
Water – 1 tbsp.

Cooking process:

Potatoes, carrots and onions need to be peeled. Cut the onion and potatoes into cubes, grate the carrots.
Remove the top leaves from the cabbage and cut into strips.
Heat vegetable oil in a saucepan, add onions and carrots. Let it languish slightly. Then add potatoes and cabbage. Keep the lid closed for 5-7 minutes.
Dissolve tomato paste in water and pour into a frying pan. Stew vegetables in a frying pan until tender.
Line a baking sheet with foil. Thinly slice the lard and place it on foil. Place a mixture of stewed cabbage on top of it.
Grease the surface with sour cream and place in the oven at 180 degrees for 20 minutes.
Grate the hard cheese and sprinkle it over the contents of the baking sheet. Bake for 3-5 minutes until the cheese is melted.
Turn off the oven and leave the dish in it for 30 minutes.

Bon appetit!

Cooking steps

Grate the peeled carrots on a medium grater.

Cut the peeled onion into small cubes.

Heat a small amount of vegetable oil in a frying pan, add cabbage, carrots and onions, stir.

Simmer the vegetables over low heat, stirring occasionally, for 15 minutes.

Stewed potatoes with cabbage and zucchini

Cabbage stewed with potatoes and zucchini is a classic stew. The process of preparing it is simple and known to many housewives, but we will reveal some secrets. For example, this - if the potatoes are pre-fried, the dish will receive a richer taste and aroma.

Ingredients:

Potatoes – 500 gr.
Zucchini – 2 pcs.
Cabbage – 400 gr.
Tomato – 5 tbsp.
Fresh herbs - 1 bunch.
Salt and pepper - to taste.
Vegetable oil - for frying potatoes.
Water – 300 ml.

Cooking process:

The cooking process should begin with peeling the potatoes. It should be fried until golden brown in vegetable oil.
While the vegetable is frying, you can start preparing the zucchini - cut it into cubes, and chop the cabbage into small strips.
Place all prepared vegetables into a deep saucepan and place on the fire. Add water, cover and simmer for 30 minutes. During this time, all products will be fully cooked.
Add tomato, salt and pepper to taste.
Open the lid to allow excess liquid to evaporate and simmer until completely evaporated. Sprinkle the finished dish with chopped herbs.

Bon appetit!

Description of preparation:

The recipe for stewed cabbage with potatoes and meat is probably the simplest and most often used in our everyday cuisine.
At least I cook this dish quite often. And why not, because every housewife always has potatoes, meat and cabbage in her house, both in winter and in summer, so why not combine them in one tasty and satisfying dish. And for those who are not yet familiar with it, or have simply forgotten all the intricacies of cooking, I will tell you how to make stewed cabbage with potatoes and meat. Purpose: For lunch / For dinner / Inexpensive Main ingredient: Meat / Vegetables / Cabbage Dish: Hot dishes

Recipe for potatoes with sauerkraut

We will need a simple set of products:

Onion - one large head.
Sauerkraut - 200 grams.
Potatoes - five pieces.
Vegetable oil - for frying.
Turmeric, black pepper - to your taste.
Water - 200 milliliters.

The algorithm for preparing potatoes with sauerkraut is as follows:

Cut the onion into medium cubes and fry in a frying pan with oil until transparent.
Squeeze the cabbage from the brine and place in the onion. Stir and simmer for about 15 minutes.
Cut the potatoes into medium slices and place in a saucepan.
Place fried cabbage with onions on top, sprinkle turmeric and ground pepper on top. Pour in hot water and close the lid.
Simmer for about 10 minutes, then lift the lid, stir everything and check the amount of liquid. If it's not enough, add more.
Reduce heat and simmer the potatoes and sauerkraut until tender.

How to stew potatoes and cabbage in a frying pan

This recipe is a lifesaver for any housewife. It can be prepared not only in summer, but also in winter. The dish is so simple that even with minimal cooking skills it will not be difficult to make. And you can serve it as an independent dish or as a side dish for meat.

Required ingredients:

4-5 potatoes;
1 white cabbage (not large);
1 carrot;
1 onion;
1 glass of water;
2-3 tbsp. spoons of tomato paste;
vegetable oil;
salt, pepper (to taste).

Cooking process:

First, peel the vegetables.
Chop the onion into small pieces and fry in vegetable oil.
Grate the carrots. When the onions turn golden, add the carrots to the pan.
Cut the potatoes into small cubes. Add to roasting vegetables.
Cover with a lid and leave everything to simmer over low heat. Don't forget to stir them.
Chop the cabbage into thin strips. Add to the rest of the vegetables and leave to simmer for another 7-10 minutes.
Mix a glass of water with tomato paste, salt and pepper.
Pour this mixture into the dish being prepared and stir.
Simmer everything until done.

Dish with mushrooms

You can add not only meat and vegetables to potatoes with sauerkraut, but also mushrooms.

We will need the following ingredients:

Sauerkraut - half a kilogram.
Potatoes - five pieces.
Onion - one large head.
Carrots - two pieces.
Mushrooms - 500 grams.
Sour cream - 300 grams.
Cream - 100 milliliters.
Salt, spices - to your taste.
Butter - for frying.
Cabbage brine - 100 milliliters.

Cooking method:

If you took fresh wild mushrooms, then soak them in water, rinse and peel. Then boil and fry. Fresh champignons do not require such lengthy preparation; they just need to be cut and fried with onions. And you can also use canned gifts of nature. It all depends on your taste preferences.
Finely chop the onion and grate the carrots on a coarse grater.
Melt the butter in a deep bowl and add the onions first, after a couple of minutes the carrots and chopped mushrooms. Season and add seasonings.
Squeeze the cabbage and pour the brine over the mushrooms. Simmer for 10 minutes.
Now add the cabbage and potatoes cut into medium cubes into the total mass.
After 25 minutes, pour sour cream diluted with cream over everything and bring everything to readiness over low heat.

Recipe for stewed cabbage with sausages and potatoes in a slow cooker

We all remember the taste of stewed cabbage with sausages from Soviet times. Previously, this dish was served in all canteens, schools and kindergartens. For those who love healthy and inexpensive recipes, I offer my version of a dish with sausages, potatoes and cabbage in a slow cooker.

Cooking time: 1 hour. Number of servings: 4. Kitchen utensils: board, knife and slow cooker.

Ingredients:

fresh cabbage 700 g
potatoes 600 g
sausages 8 pcs.
onion 1 pc.
carrots 1 pc.
vegetable broth 1 cup.
vegetable oil 2-3 tbsp. l.
bay leaf 1-2 leaves
salt to taste
pepper to taste
fresh herbs to taste

The finished dish is satisfying and healthy. All stages of cooking are carried out in the multicooker bowl, which eliminates the need to use additional dishes.

Cooking process:

For the dish I used “amateur sausages”, but you can use any kind.
Smoked ones, for example, will add an interesting aroma.
I made vegetable broth from a cube. Add a 0.5 liter cube and boil for 2 minutes. And the multicooker is my invaluable assistant in the kitchen.

Onion – 1 head – cut into cubes.
Carrots – 1 piece – grated on a coarse grater.
I add 2-3 tbsp to the multicooker bowl. l. vegetable oil and fry the onions and carrots in the “Frying” mode for 10 minutes.
Divide the potatoes (about 5 pieces) in half and cut into thin slices.
I chop 700 g of cabbage into large strips.
I divide the sausages (8 pcs.) into three parts with a knife.
Add the sausages to the multicooker bowl and fry with vegetables for 5 minutes.
I transfer the potatoes into a bowl. Then cabbage. Season to taste with salt and pepper and mix gently. I add 2 bay leaves and 1 cup of vegetable broth. I fill it with two glasses of water.
I set the “Extinguishing” mode and leave for 40 minutes.

I place the finished dish on a plate and garnish with fresh herbs. From the simplest and most affordable products you can get this unpretentious dish, which is much healthier than frying vegetables in a frying pan. Products retain more vitamins, food is better absorbed. See for yourself, there are no difficulties in cooking.

Recipe: Stewed cabbage with potatoes and bell peppers - Quick side dish of potatoes and cabbage

Ingredients:

potatoes - 300 grams; white cabbage - 300 grams; bell pepper - 100 grams; vegetable oil - to taste; spices - to taste

Cooking method

: The second course is rarely complete without a side dish. The most common side dish option is either cereal or vegetables. Vegetables can be combined in different ways. Sometimes I make a mix of two seemingly incompatible vegetables at first glance - potatoes and cabbage, and I stew this as a side dish. Often adding other vegetables, for example, green beans, broccoli, cauliflower, zucchini, eggplant, tomato or, as in this recipe, bell pepper. Stewed cabbage with potatoes and bell peppers is prepared very quickly, the side dish turns out to be satisfying and not too high in calories, at least sometimes you can afford it. So, we chop the cabbage, I like long strips, you can do it in cubes, as you like.

Pour vegetable oil into a frying pan and send the white cabbage to stew in it.

We peel and cut the potatoes; here, too, the cutting can be whatever your heart desires.

The chopped potatoes go into the frying pan with the cabbage.

Sauerkraut stewed with potatoes and chicken legs

Ingredients:

Potatoes – 5 pieces
Sauerkraut – 300 grams
Chicken broth - 100 Milliliters
Onion – 1 piece
Ground black pepper - 2 Pinches
Chicken leg – 2 pieces
Sunflower oil – 100 Milliliters (refined)
Salt - 1 teaspoon

Cooking process:

Wash the chicken, cut the legs into 2 parts at the joints and add a little salt. Peel the onion and cut into half rings. Fry the onion and chicken in a well-heated frying pan with oil until the two ingredients are golden.
At this time, let's take care of the potatoes. Let's wash it and clean it. Let's cut it quite large. Place in the container in which you will simmer (you can take a saucepan or a regular pan). Season with salt and pepper.
Place onion and chicken on top. And we cover it all with sauerkraut. Pour in the broth and cover the container with a lid. First keep it on high heat, and when it starts to boil, reduce the heat and simmer for half an hour (do not interfere!).

After half an hour, the contents of the pan need to be stirred. And now let’s finish cooking our stew for another ten minutes. Bon appetit!

Stewed potatoes with cabbage in a cauldron

The easiest way to prepare stewed potatoes and cabbage is using a cauldron. A cauldron is a deep, thick-walled pan that has a non-stick coating. Its walls withstand long-term exposure to temperatures, which allows you to preserve maximum benefits from the product.

Ingredients:

Potatoes – 500 gr.
Cabbage – 400 gr.
Carrots – 1 pc.
Onion – 2 pcs.
Sunflower oil – 2 tbsp.
Tomato paste – 5 tbsp.
Salt and pepper - to taste.

Cooking process:

Peel the potatoes and cut into cubes.
Remove the top leaves from the cabbage and cut into thin strips.
Peel the carrots and grate them. Peel the onion and chop into cubes.
Coat a cauldron with vegetable oil and place carrots and onions in it. Cover with a lid and keep on low heat for 10 minutes.
Add potatoes, mix well and leave for another 10 minutes.
Place cabbage in a cauldron, pour in 2 cups of water. Reduce the heat to low and simmer the dish for 20 minutes.
Add tomato paste, salt and pepper to taste.
Simmer the dish for another 10 minutes without a lid. During this time, excess water should evaporate.
The finished dish can be served to the table.

Bon appetit!

Recipe for stewed cabbage with rice and stew

To make the dish more filling, you can add rice. Many people call it vegetable pilaf, but we suggest adding canned meat, which will make the dish even more delicious.

a can of stew;
onion;
a couple of carrots;
small head of cabbage;
a couple of tomatoes;
100 g rice;
1 tbsp. water, salt;
pepper;
greenery.

Cut the peeled onion into half rings and the carrots into rings.
Place the fat from the jar into the cauldron, separating the meat, and when it melts, add the vegetables and fry them until soft.
Also handle the rice and rinse it in water.
Wash the head of cabbage and chop it into thin strips, and then add it to the vegetables in the cauldron.
Fry over low heat until the cabbage changes color.
Tomatoes can be peeled by dipping them in boiling water or simply grated.
Add rice, tomato puree, salt and pepper to the vegetables, and add water.
Mix everything well and simmer, covered, over low heat until the rice is soft.
When the cereal is half cooked, add the pieces of meat.
Serve with chopped herbs.

Stewed potatoes with cabbage and mushrooms

Potatoes are often stewed with the addition of mushrooms, because this combination has the most beneficial taste and aroma that will surprise even a gourmet. To prepare this dish, you can use any mushrooms, but it is better to give preference to forest mushrooms. Unfortunately, it is not always possible to get them, so oyster mushrooms or champignons are often used for cooking.

Ingredients:

Potatoes – 400 gr.
Champignons – 300 gr.
Cabbage – 300 gr.
Onion – 2 pcs.
Vegetable oil – 2 tbsp.
Tomato – 2 tbsp.
Salt - to taste.
Pepper - to taste.
Greens - several branches.

Cooking process:

Peel the potatoes, rinse and cut into medium-sized cubes.
Cut the champignons into thin slices.
Shred the cabbage into strips.
Cut the onion into small cubes.
Pour vegetable oil into a frying pan and add onions. It should become transparent, after which you can introduce the mushrooms.
Fry the champignons over medium heat, stirring thoroughly for 10 minutes.
Place potatoes in a saucepan. Achieve the appearance of a golden brown crust on it.
You can lay out the cabbage and add water. Simmer the mixture, stirring occasionally for 20 minutes, until all components are fully cooked.
Once all the ingredients are soft, you can open the lid. This will allow excess moisture to evaporate faster.
Add tomato paste, salt and pepper to taste.
Finely chop the greens and sprinkle them over the finished dish. You can serve it with sour cream.

Bon appetit!

Stewed potatoes with cabbage

Despite the fact that the simple and inexpensive dish is very convenient to prepare, it can also be supplemented with a variety of additives in the form of other vegetables, spices and meat.

Stewed cabbage with potatoes and minced meat

Ingredients:

minced meat (pork, beef, or chicken) – 500 g;
cabbage - 1 head;
tomatoes - 2 pcs.;
carrots – 1 pc.;
potatoes – 2 pcs.;
onions – 1 pc.;
salt, pepper - to taste;
bay leaf – 2 pcs.

Preparation

The recipe is painfully familiar to every housewife. Shred the cabbage and knead with salt. We also season the minced meat generously and fry in a frying pan until half cooked.

Finely chop the onion and simmer along with the grated carrots. To the sauteing add potatoes cut into small cubes, shredded white cabbage, mix and season with either tomato paste or a couple of pureed tomatoes. Pour water or broth into the pan with cabbage, enough to cover the vegetables. Simmer the cabbage, adding bay leaves, until the moisture evaporates, then add the fried minced meat and bring the mixture to readiness over low heat.

The finished dish can be served on its own, or used as a filling for baked goods.

Stewed cauliflower with potatoes

Let's figure out how to stew cabbage. A hearty and very affordable dish that will be an amazing addition to the meat main dish.

Ingredients:

cauliflower – 1 kg;
potatoes – 3 pcs.;
onions – 1 pc.;
sour cream – 120 g;
greens (dill, parsley) - to taste;
salt, pepper - to taste.

Preparation

Wash the cauliflower and separate it into florets, boil them in salted water. Separately, cook the potatoes until half cooked. Chop the onions and fry in butter, add cabbage inflorescences, potatoes, mix and pour in sour cream. Add water to the pan to cover the vegetables, add salt and pepper. Simmer the cabbage until the moisture has completely evaporated and the sauce thickens. If the sauce still remains watery even after the vegetables are cooked, you can add a tablespoon of sifted flour to it.

Before serving, sprinkle the dish with chopped herbs.

Stewed sauerkraut with potatoes

During the mushroom season, it would be a sin not to use the collected reserves and not prepare aromatic stewed cabbage with potatoes. This hearty dish has its own “zest”, thanks to the sourness that cabbage adds.

Ingredients:

sauerkraut – 500 g;
wild mushrooms – 200 g;
carrots – 2 pcs.;
onions – 1 pc.;
tomato paste – 2 tbsp. spoons;
potatoes – 2 pcs.;
vegetable oil;
salt, pepper - to taste.

Preparation

Boil wild mushrooms for 5-7 minutes, then cool and fry in vegetable oil until tender.

Cut the potatoes into cubes and soak for 1-2 hours to remove excess starch, then cook the tubers until half cooked. Sauté chopped onions and grated carrots in vegetable oil until golden brown, then add mushrooms and potatoes.

Squeeze the sauerkraut from the remaining brine and add it to the vegetables. Season the dish with tomato paste, salt and pepper, and simmer with a little water until the cabbage is soft.

To prepare such a dish, you can also use fresh cabbage, but in this case the cooking time will increase and the potatoes will need to be added only when the cabbage has had time to soften significantly. In a recipe with fresh cabbage, it is better to replace tomato paste with juice, or canned tomatoes in their own juice.

Solyanka recipe

We looked at the basic recipe above. Let's prepare hodgepodge with sauerkraut and potatoes, but diversify it with sausages and get a complete second course.

Ingredients:

Potatoes - three tubers.
Sauerkraut - half a kilogram.
Pickled cucumbers - two pieces.
Sausages - five pieces.
Tomato juice - one glass.
Granulated sugar - one tablespoon.
Peppercorns - six pieces.
Bay leaves - three pieces.
Vegetable oil - for frying.

Cooking method:

Cut the onion into half rings.
Squeeze the cabbage from the brine and chop.
Cut potatoes and cucumbers into small cubes.
Cut the sausages into slices.
Fry the onion in a deep frying pan in oil, add the cabbage to it and simmer for five minutes.
Now add cucumbers, potatoes, sausages, mix and fry for about 10 minutes.
Now pour in the tomato juice, close the lid and simmer for about half an hour. Don't forget to stir periodically.

With new potatoes and smoked meats

Ingredients:

young cabbage – 400-500 g;
medium-sized young potatoes – 10-12 pcs.;
medium onion – 1 pc.;
medium carrots – 0.5 pcs.;
smoked brisket, bacon or lard with a layer - 100-150 g;
vegetable oil – 2-3 tablespoons;
salt – 2-4 pinches;
ground black pepper – 1/3 teaspoon;
favorite spices – 0.5 teaspoon;
garlic – 1-2 cloves;
green onions and dill - to taste.

Preparation

Wash and peel the young potatoes thoroughly. Place the potatoes in boiling salted water and cook for 7-8 minutes until half cooked.
Sauté half of the chopped onion in a few tablespoons of vegetable oil.
Add half the grated carrots to the onions and continue frying the vegetables until soft.
Chop the young cabbage into strips. Late-ripening varieties of cabbage are also suitable for the dish, but stewing time will take a little longer.
Add the cabbage to the fried vegetables, add salt and stir. Fry lightly so that the cabbage releases its juice and settles a little.
Sprinkle the cabbage with your favorite spices and, if desired, acidify with a pinch of citric acid. Pour in half a glass of boiled water, simmer under a closed lid for 5-7 minutes until cooked.
Remove the potatoes with a slotted spoon to a separate plate.
Cut smoked brisket (bacon) or smoked lard with a layer into oblong, thin slices.
Pour 1-2 tablespoons of vegetable oil into a deep cauldron or saucepan, fry the remaining half of the onion, cut into thin quarter rings. Then add smoked meats, fry for 2-3 minutes until the brisket (bacon or lard) browns.
Fry the potatoes with onions and smoked meats until light golden brown, add salt as needed.
Combine the finished cabbage with the potatoes, stir, and let simmer over low heat for 3 minutes.
Sprinkle the dish with chopped garlic and chopped herbs. Cover the saucepan with a lid, turn off the heat and let sit for a couple of minutes

Enjoy your meal!