What can you easily cook with fresh cabbage. Cooking cabbage deliciously: how to stew different types of cabbage correctly
Pickled cabbage is one of the most popular preparations, the preparation of recipes for which we will take care of. Now is the time to marinate it.
Since childhood, I remember how my mother pickled cabbage, it was very crispy, and it tasted spicy chopped in large pieces and we crunched it with appetite. Our vitamin cabbage it will turn out to be healthy, pleasantly crispy with a sweet and sour taste. Such pickled cabbage can either be prepared for the winter, or you can cook it quickly and the next day eat it as a ready-made dish by crumbling the onion and pouring it with oil. This kind of cabbage keeps well in the refrigerator. Recipes for making pickled cabbage can be changed several times over the winter, it leaves with a bang. This is how you can find your favorite pickled cabbage recipe. I propose to get acquainted with another recipe for delicious cooked by hand.
Instant Pickled Cabbage Recipe
Ingredients:
- cabbage - 2.5 kg
- garlic - 3-4 cloves
- carrots - 5 pieces
For the marinade:
- water - 1 liter
- sugar - 1 glass
- vinegar - 0.5 cups (100 ml)
- vegetable oil - 0.5 cups (100 ml)
- salt - 2 tablespoons
Preparation:
- Wash all vegetables.
- Chop the cabbage finely.
- Wash the carrots, peel and grate on a coarse grater.
- Gently mix cabbage with carrots with your hands, no need to press. Finely chop the garlic and add to the carrots and cabbage.
- Put everything in a deep saucepan
Cooking the marinade:
- To prepare it, we need: 1 liter of water, sugar, salt, vinegar and vegetable oil.
- Boil water in a saucepan, add everything necessary ingredients, mix.
- Pour the hot marinade over the cabbage and cover.
- After a day, you can try cabbage. Put the finished pickled cabbage in jars and put in the refrigerator.
Bon Appetit!
Delicious pickled cabbage
Ingredients:
- white cabbage - 1 fork, 2 kg
- carrots - 2 pieces
- sweet pepper - 1 pc (optional)
- garlic - 3 cloves
For the marinade:
- water - 1 liter
- vegetable oil - 1 cup (200 ml)
- table vinegar - 1 cup (200 ml)
- salt - 3 tbsp with a slide
- sugar - 8 tbsp. spoons
- bay leaf 2 - 3 pieces
Preparation:
- Wash all vegetables
- Coarsely chop the cabbage
- Peel and grate the carrots.
- Cut sweet pepper into thin strips. (Pepper optional.)
- Peel, chop and mix the garlic with the carrots.
- Put all vegetables in a saucepan. We put vegetables in layers, a layer of cabbage, then a layer of carrots with garlic.
Cooking the marinade:
- To prepare the marinade, add salt, sugar, bay leaf to the water and boil. When the water with spices boils marinade turn off, add vegetable oil and vinegar.
- Pour the hot marinade over the cabbage and put the oppression on top, it can be an inverted plate.
When the marinade cools down, our pickled cabbage can be eaten in 2-3 hours.
Bon Appetit!
Pickled cabbage with cranberries - a step by step recipe
Cooking such cabbage is very simple, it turns out to be very tasty and appetizing. Marinade gives it a crunch, and cranberries sourness and piquancy.
Ingredients:
- Cabbage - 2 kg
- Carrots - 1-3 pieces
- Cranberries - 40 gr (1 handful per 1 kg of cabbage)
For the marinade:
- Water - 1 liter
- Salt - 1 tbsp l
- Sugar - 1 tbsp. l
- bay leaf - 1-2 leaves
- allspice - 2-3 peas
- Vinegar - 0.5 cups
- Vegetable oil - 0.5 cups
Preparation:
Wash the cabbage, remove the upper leaves. Chop and place in a deep bowl, not too finely to keep the cabbage crisp.
Peel the carrots. Cut it into thin cubes with a knife (you can grate it for Korean cabbage). Add 1-3 carrots to taste.
Cooking the marinade:
Pour water into a saucepan, add salt, sugar and pour in vegetable oil. We put everything on fire. The proportions of salt, sugar and vinegar can be changed if desired and taste. We are waiting for the marinade to boil, and the sugar and salt will dissolve. Add vinegar (bay leaf and allspice if desired) Remove from heat and let cool slightly.
Mix cabbage with carrots and add cranberries, one handful per kilogram of cabbage.
Pour the marinade over the cabbage and press it for two days. Pickled cabbage appetizer with cranberries is ready.
Bon Appetit!
Pickled cabbage with beets per day
Such cabbage is prepared very quickly and easily in a day. It attracts with its beautiful and bright color. It is not recommended to store such cabbage for a long time.
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White cabbage dishes are very healthy and satisfying, they are included in national cuisine Russia, Belarus and Ukraine. There are dozens of recipes for white cabbage dishes, but today we will focus on cabbage rolls.
Cabbage rolls - belong to Eastern European cuisine, and represent: a leaf of cabbage with meat or minced vegetables with boiled rice or buckwheat, wrapped in a roll. The stuffing of cabbage rolls can be varied.
A simpler version of cabbage rolls is lazy cabbage rolls, the cooking process resembles the preparation of cutlets. They are traditionally cooked in a saucepan, cauldron or oven, and, like cabbage rolls, are poured with tomato-sour cream sauce.
White cabbage dishes are simple and tasty, do not require large material and physical costs. They are suitable for both regular and lean meals, and are equally tasty.
Today we will cook the following dishes from white cabbage:
White cabbage dishes - cabbage rolls with lean vegetables
Required products:
- 2 heads of cabbage
- 3 cups rice
- 2 tbsp vinegar
- 4 carrots
- 2 onions
- vegetable oil
- salt, pepper, spices.
Prepare like this:
1. Blanch the cabbage in salted water with the addition of vinegar.
2. Chop the peeled onions and carrots and sauté in vegetable oil.
Divide the frying in half: 1 part will go to the filling, and the second part - with tomato paste and stew for 3 minutes.
3. Combine boiled rice with 1 part of sautéed vegetables. Salt and mix.
4. The filling is wrapped in cabbage leaves and formed cabbage rolls, put in a saucepan.
5. Stewed vegetables with tomato, pour cabbage rolls on top in a saucepan.
6. Cabbage rolls are languishing in the oven until cooked.
Instead of rice, you can use boiled buckwheat, and also add stewed mushrooms to the minced meat.
Lazy cabbage rolls - a delicious dish with white cabbage
We need:
- minced meat - 500 g
- boiled rice - 400 g
- cabbage -500 g
- egg - 1 pc
- breadcrumbs
- salt pepper
For the sauce:
- tomatoes - 3-4 pieces
- onion -1 pc
- carrots - 1 pc
- sour cream 20% - 3-4 tablespoons
- salt pepper
- water - 0.5 l
Preparation:
1. Finely chop the cabbage and fill it with boiling water, let it stand for 5 minutes. Strain through a colander.
2. Put the minced meat, boiled rice, cabbage into a bowl and salt and pepper.
3. Stir the minced meat, form cabbage rolls. Grease the baking dish with vegetable oil and fold the cabbage rolls.
4. It turns out 16 pieces. We send the form with cabbage rolls to the oven for 20 minutes, at a temperature of 230 degrees.
Cooking the sauce:
1.Set the chopped onions to sauté.
2.Add carrots and tomatoes to the onion, fry everything together.
3. Take 3-4 tbsp. fat sour cream, dilute it in 0.5 l cold water, and fill in browned vegetables, stew for another 3 minutes.
4. Pour the resulting sauce into the cabbage rolls and keep in the oven for another 20 minutes. After 10 minutes, we check if there is still liquid in the cabbage rolls, if not. If necessary, add 1/2 cup hot water and cover with foil so as not to burn. Leave in the oven for another 10 minutes.
Cabbage rolls with potatoes - recipes with photos are simple and tasty
We need:
- cabbage -1 head
- potatoes - 1 kg
- carrots - 1 pc
- onions - 3 pieces
- flour - 3 tablespoons
- lean oil
- salt, ground black pepper to taste
- peppercorns, bay leaf
- water -300 ml
- sweet pepper - 1 piece
Preparation:
1. Boil cabbage, as for ordinary stuffed cabbage. We cut off the leaves, cut off the thickenings.
2. Peel the potatoes and rub on a fine grater, evaporate the juice a little.
3. Fry chopped onions with carrots and combine with potatoes. Salt, pepper - mix.
4. Since cabbage rolls are prepared lean, we do not add the egg to the minced meat. But if someone does not adhere to the fast, then you can add it, as well as finely chopped bacon or bacon.
5. Spread the bottom of the pan with slices of cabbage with thickenings. Put the bay leaf and allspice peas. We form cabbage rolls.
6. Put the stuffed cabbage into a bowl and fill it with hot water. Cover with a lid and set to cook.
7. For the sauce, fry the onion, add flour, a little water to it, stir everything so that no lumps form. Stew a little and put the carrots, cut into strips, and then sweet pepper. Simmer for another 5 minutes.
8. After extinguishing the sauce for about five minutes, fill it with stuffed cabbage, which by that time had been cooked for 1 hour.
9. Cabbage rolls filled with sauce, boil for another 15-20 minutes.
Stuffed cabbage according to the recipe of Ukrainian Polesie with potatoes
We need:
- white cabbage - 1 head
- potatoes - 6 large tubers
- bow - 1 head
- assorted meat (chicken, lamb, veal)
- carrots - 2 medium
- sour cream 2.5% or homemade - 200 ml
- lard - 1 tablespoon
Preparation:
1.Prepare the cabbage and separate the leaves from the stump.
2. For minced meat:
- cut the meat into small cubes;
- rub the potatoes on a fine grater;
- we also grate the carrots.
3. All prepared ingredients for minced meat, mix. Salt and pepper to taste.
To pour stuffed cabbage, you can fry a couple of cloves of chopped garlic, remove it from the pan, and sauté onion and carrots in this oil. Mix sour cream with 2 tablespoons of tomato or mashed tomatoes and pour over carrots and onions. Simmer for 3 minutes and pour the cabbage rolls.
4. Form cabbage rolls, put them in a cauldron.
5. Lard, evenly distribute on the surface of stuffed cabbage, pour sour cream on top, cover with a lid and send it to the oven at 180 degrees, at a time of 1.5-2 hours. Stuffed cabbage rolls from the Russian oven are especially tasty.
Video recipe - Lithuanian cabbage rolls
//www.youtube.com/watch?v=_A_AtRgOouc
Bon Appetit!
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So, you decided to cook cabbage, it remains to find out what to cook from cabbage. First of all, cabbage dishes differ in the types of cabbage. There are dishes with white cabbage, dishes from savoy cabbage, dishes from Chinese cabbage or dishes from Chinese cabbage... You can cook a wide variety of dishes from cabbage: salads, first courses from cabbage, second courses from cabbage. Cabbage recipes are relevant almost at any time of the year. And there are a lot of ways to cook cabbage. You can choose how to cook the cabbage yourself. Of course, it is advisable to eat cabbage in fresh, so the maximum will be preserved in the cabbage useful properties... Sour cabbage is also the champion in the content of vitamins. Cabbage in brine is often used in salads and cold cuts. but cabbage can be prepared, for example, boiled cabbage, cabbage in batter, stewed cabbage. Many peoples have recipes for cooking cabbage, but kimchi or Korean cabbage has earned popular love with us. For this, white cabbage or Chinese cabbage can be used. Korean cabbage recipes help you cook delicious, savory salads and snacks, this is Korean cabbage with beetroot, korean cabbage with mushrooms, recipe for Korean cabbage with rice. But there are also more traditional for us cabbage dishes... These are, first of all, cabbage rolls, cabbage with rice, stewed cabbage with meat, bigus. For many, stuffed cabbage is the main dish of cabbage. We give you a hint on how to quickly cook cabbage for cabbage rolls. Cabbage for cabbage rolls in the microwave cooks very well. If you are interested in delicious second a dish of cabbage, we also recommend cauliflower in batter, this is also cabbage fast food... First, the cabbage is boiled, then fried a little in batter. Cabbage is also cooked in the oven. For example, a cauliflower casserole. Simple and delicious recipe instant cabbage, this is stewed cabbage with rice.
A separate group of cabbage recipes is cabbage preparations or cabbage twists. Of course sauerkraut, pickled cabbage. Here you can specify such recipes from cabbage as cabbage with instant beets or cabbage with beetroot, cabbage in brine, cabbage with vinegar recipe, Korean cabbage recipe. The popularity of the last dish more and more often makes housewives look for information on how to cook cabbage in Korean. It's really a good option what to cook from Chinese cabbage. If you are cooking this cabbage for the first time, we recommend that you look at our cabbage recipes with a photo.
World cuisine knows many cabbage dishes. But in this article we will deliberately not talk about dishes that everyone knows how to cook - neither about cabbage soup, nor cabbage rolls, nor a word about pies with cabbage. Many others can be made from cabbage unusual dishes, be it salads, side dishes or even desserts.
But first, a few rules that will help you choose cabbage and cook the most the best dishes from cabbage:
... When choosing cabbage, pay attention to it appearance... Leaves should be firm, fresh, and free from damage or blemishes.
... Squeeze the head of cabbage in your hands - it should be dense and tight if the cabbage is late, or, conversely, soft, tender and loose if the cabbage is early.
... Pay attention to the stump - there should be no stains or mold on the cut.
... Do not hesitate and sniff the head of cabbage, fresh cabbage smells nice and slightly sweet. But if it smells of rot, acid or ammonia, then the purchase should be abandoned, since it is quite possible that such cabbage was stored incorrectly.
... And remember, of all the dishes that can be prepared from cabbage, the most useful is the one that does not need to be cooked (well, or almost does not need to be cooked), that is, salad. Yes, the simplest is often the most useful.
In salads with cabbage, sweet and sour apples, walnuts, tomatoes, parsley, dill, celery, green and onions, rice and raisins are well combined. Shrimp and soy sauce will add an oriental flavor, while curry, paprika and red pepper will inspire thoughts of India.
Ingredients:
200 g white cabbage,
300 g sour apples
2 tbsp chopped dill
1 tbsp lemon juice
2 tsp olive oil,
1 tsp liquid honey.
Preparation:
Chop the cabbage thinly, grate the apples on a coarse grater. Combine cabbage, apples and dill and season with a mixture of olive oil, honey and lemon juice.
Ingredients:
1 head of early cabbage,
2 stacks peeled boiled shrimp,
3 tbsp vegetable oil,
2 tbsp grated ginger
2 cloves of garlic
1 tbsp soy sauce,
ground red pepper, salt, parsley - to taste,
lemon for decoration.
Preparation:
Chop the cabbage and chop the garlic. Heat a skillet with vegetable oil, add ginger and garlic, stir and fry for a minute, then add cabbage and fry, stirring occasionally, for another 5 minutes. Add shrimp, stir and cook for about 2 minutes. At the end of cooking, pour in the soy sauce, add pepper and salt, heat for a minute and remove from heat. Garnish with parsley leaves and lemon slices when serving.
Ingredients:
400 g cabbage
1 boiled beet
1 tbsp grated horseradish
2-3 tbsp vegetable oil,
a pinch of sugar
parsley.
Preparation:
Grate peeled beets and mix with chopped cabbage. Add horseradish, sugar and butter, stir and serve, garnish with parsley.
Pickling and pickling cabbage can be a good alternative. fresh salads... Moreover, sauerkraut contains many times more vitamin C than fresh one.
Kimchi 
Ingredients:
1 kg of cabbage
3 tbsp salt,
1 onion
1-2 cloves of garlic
vinegar, red ground pepper - to taste.
Preparation:
Cut the cabbage into long strips, sprinkle with salt and let sit for a few hours. Finely chop the onion and garlic and mix with the red pepper. Mix with cabbage, transfer to a glass or earthenware dish, place a load on top and leave for 2-3 days. If you don't have the patience to wait, just add some vinegar to the cabbage.
Ingredients:
1 small head of cabbage
1 onion
1 bunch of greens
1 stack walnuts,
½ tsp adjika (real!),
parsley, pomegranate seeds - for decoration.
Preparation:
Cut a head of cabbage into 4-6 pieces and boil in salted water. Throw in a colander. Pass the cooled cabbage through a meat grinder. Chop the onion and herbs, crush the walnuts in a mortar or finely chop with a knife. Combine all the ingredients, add adjika, mix and place in a salad bowl. Garnish with parsley and pomegranate seeds.
Ingredients for brine:
1 liter of water
25-30 g of salt
anise, mint, cumin - to taste.
Preparation:
Peel the cabbage, cut the head of cabbage into 4 pieces and place in an enamel or glass dish. Boil the brine (at the rate of 1 liter of brine per 1 kg of cabbage). Sprinkle the cabbage with anise, cumin or mint (or a mixture of spices to taste), cover with boiling brine and let the cabbage cool in it. Press down on the cabbage. Put a crust of black bread in the cooled cabbage and leave to ferment for 3-4 days in a warm place. You can add some beets, cut into pieces, to the cabbage.
You can make main dishes or side dishes from cabbage. Hearty, and at the same time not heavy - you definitely won't spoil your figure (though you can't say that about bigos, but every rule has its own exceptions!).
Ingredients:
1 head of cabbage
1 stack rice,
6 tbsp butter or ghee (can be replaced with vegetable oil),
2 sweet peppers
4 tomatoes,
1 onion
1 liter of vegetable broth or water,
salt to taste.
Preparation:
Cut the cabbage into thin strips, grind with salt and squeeze. Finely chop the onion and save in butter for 5 minutes until transparent. Then add the cabbage, stir and simmer for 10 minutes. Cut the pepper into thin strips, mix with the cabbage, add the vegetable broth and let it boil. Add washed rice, stir and smooth the surface. Peel the tomatoes, cut into wedges and place on top of the rice. Cover the pan with a lid and place in the oven for 10-20 minutes.
Ingredients:
1.5 kg of fresh cabbage,
1 kg of sauerkraut,
2 kg of smoked meats (sausages, meat, ham, etc.),
250 g smoked brisket,
5-6 pcs. boiled dry mushrooms,
2-3 tbsp plum jam
1 stack red wine,
5-10 juniper berries,
bay leaf, black peppercorns, salt to taste.
Preparation:
Chop fresh cabbage and lightly fry it on vegetable oil... Place in a cauldron or other thick-walled dish. Sauerkraut also fry a little and add to fresh ones. Cut the smoked meats and brisket, add to the cabbage, put boiled dry mushrooms, juniper berries, plum jam and spices. Pour in the wine, stir, cover and simmer over low heat until the cabbage is soft and the whole mass is homogeneous. Poles prepare bigos in winter in large quantities and display them on the balcony. Bigos freezes and is reheated over low heat. Just like in ancient Russia with its daily cabbage soup!
Ingredients:
1 medium head of cabbage
400 g minced meat,
100 g champignons (or white),
1 stack tomato paste
1-2 onions
5 tbsp vegetable oil,
1 bunch of different greens,
lemon juice,
red or black ground pepper,
salt, sugar.
Preparation:
Cut the champignons into thin slices and pour over lemon juice... Cut the onion into cubes and salve in vegetable oil until translucent. Add mushrooms and tomato paste and put on low heat. Simmer, stirring constantly, until thickened. Add the minced meat and cook for 5 minutes, stirring occasionally to prevent it from burning. Put finely chopped cabbage in a colander and dip in salted boiling water with spices. Cook for 5 minutes, remove from water and squeeze. Put the cabbage in the tomato paste, stir, season to taste and simmer over low heat for 10 minutes, stirring occasionally. Serve garnished with herbs, with loose rice or potatoes.
Ingredients:
600 g cabbage
4-5 potatoes,
4-5 onions
100 g tomato paste
200 ml of vegetable oil,
1 tbsp curry powder,
2 bay leaves
½ tsp cumin,
½ tsp ground red pepper,
4-5 cloves,
1 stack water or broth,
salt.
Preparation:
Heat the oil in a deep frying pan and fry the onion sliced into rings in it. Dissolve the curry powder separately in a few tablespoons of water and heat slightly over low heat to prevent the curry from losing its flavor. Pour into a skillet with onions, add the rest of the spices, chopped cabbage, stir and simmer, stirring constantly, for 10 minutes. Cut the potatoes into cubes, add to the cabbage, pour in the tomato paste diluted with water or broth and cook over low heat until tender. Remove bay leaves and cloves before serving, and season with salt.
Ingredients:
400 g cabbage leaves
200-250 g of cottage cheese,
2 tbsp mayonnaise,
greens of onions and parsley, garlic, salt - to taste.
Preparation:
Disassemble the loose head of cabbage into leaves, scalding in boiling water. Beat off the rough parts of the leaves or simply cut them off. Chop greens, mix with cottage cheese and mayonnaise, add garlic, passed through a press. Put the curd mass on cabbage leaves, wrap in tubes and fry in vegetable oil. Serve with sour cream.
Ingredients:
1 kg of cabbage
250 g mushrooms
200 g of rice
1-2 tbsp tomato sauce
50 g butter
1 stack broth,
salt, pepper - to taste.
Preparation:
Scald the cabbage with boiling water and remove the top layer of leaves. Scald the head of cabbage again and take it all apart into leaves. Chop the mushrooms, chop the onion and simmer them in oil for 10 minutes. Combine with boiled crumbly rice and tomato sauce, salt and pepper. Spread the cabbage leaves on the table, overlapping them, put the minced meat on them, evenly distributing them over the entire surface, and roll into a roll. Tuck the edges of the cabbage leaves to prevent the filling from falling out of the roll. Tie the roll with thread, roll in flour and fry in a pan. Then transfer to a rooster, fill with broth, cover and simmer until tender over low heat.
Cabbage snack cake
Ingredients:
500-600 g of cabbage,
200 g of boiled beef,
3 eggs,
1 tbsp sour cream,
1 tbsp without a hill of flour,
3-5 cloves of garlic
salt, pepper, herbs, walnuts - to taste,
mayonnaise (better, of course, homemade) or fresh sauce - for greasing the layers.
Preparation:
For the first layer, cut the beef into thin strips, place in a salad bowl and brush with mayonnaise. Finely chop the cabbage, grind with your hands and put half the amount on top of the beef. Prepare an omelet from eggs, sour cream, flour, salt and ground pepper, cool and cut into strips. Lay on top of the cabbage and brush with mayonnaise. Place the rest of the cabbage on the omelet. Chop the garlic finely (do not rub or press!) And sprinkle on top. Brush with mayonnaise, sprinkle with chopped walnuts and refrigerate for an hour. This salad can be prepared in portions. Take cans with smooth sides (olives, mushrooms, or canned fruits), cut out the bottom, and place one at a time per serving plate. Put the salad products in layers in the resulting tubes, smearing each layer with mayonnaise, then put the plates in the refrigerator, and carefully remove the jars before serving.
Ingredients:
1 stack very finely chopped cabbage (you can chop it in a food processor),
1 egg,
500 ml of kefir (better than the old one),
5 tbsp flour,
1 tbsp vegetable oil,
salt, sugar - to taste.
Preparation:
Beat the egg. Combine with kefir, add flour, salt, sugar, vegetable oil and cabbage. Stir and bake small pancakes in a greased skillet.
And now - the promised cabbage desserts. Children will be happy!
Ingredients:
500 g cabbage
2 red onions
4 overripe plums,
1 clove of garlic
1 ½ tbsp brown sugar
1 ½ tbsp apple cider vinegar
1 tbsp butter,
grated nutmeg, ground cloves - to taste.
Preparation:
Chop the cabbage, chop the onion thinly, remove the stone from the plums and chop the pulp, pass the garlic through a press. Combine all ingredients except oil and place in a baking dish. Put the butter on top, cover tightly and place in the oven, preheated to 180 ° C, for 1 hour. During this time, you can stir the cabbage several times so that it does not burn.
Ingredients:
1 small head of cabbage
½ stack. prunes,
400 g of cottage cheese,
6 tbsp sour cream,
1 tbsp chopped walnuts,
2 tbsp butter,
2 eggs,
2 tbsp Sahara,
flour - for breading,
butter- for frying.
Preparation:
Disassemble the cabbage into individual leaves and boil them in salted water until soft. Boil prunes without pits in sweetened water, cool and chop. Walnuts lightly fry in a dry skillet. Rub the cottage cheese through a sieve, mix with 1 egg, nuts, 2 tbsp. sour cream and 2 tbsp. butter, mix thoroughly. For every cabbage leaf put in 3 tbsp. curd mass, wrap with a roll. Breaded rolls in flour and sauté in butter until golden brown... Place the rolls in a baking dish and top with 4 tablespoons sauce. sour cream, 1 egg and 2 tbsp. Sahara. Put in hot oven for 10-15 minutes. Serve with jam.
Bon Appetit!
Larisa Shuftaykina
Stewed cabbage is one of the most popular dishes Russian cuisine. Fresh or sauerkraut is stewed with mushrooms, sausages, carrots, potatoes, rice, beans or raisins. Season it with garlic, sour cream or tomato paste. Always different and very tasty stewed cabbage never gets boring and is very useful for our body. It normalizes the digestive system, removes toxins and lowers cholesterol levels. How to stew cabbage properly in order to preserve all vitamins and nutrients?
Stewed white cabbage
For stewing, make sure that the head of cabbage is dense, does not deform when pressed. It should also be beautiful, without blemishes, with fresh green leaves.
Now chop the onions, chop the carrots on a grater or chop them finely. Heat a small amount of vegetable oil in a frying pan, put onions first, then carrots and sauté 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 a slightly sweetened tomato paste. Simmer young cabbage for up to 15 minutes, and winter cabbage for up to 40 minutes, until tender. Serve it with herbs, sour cream or mayonnaise, hot or cold.
How to stew red cabbage
Red cabbage is no less useful than white cabbage; it is chosen according to the same principle. Also, good kale should have bright purple leaves. You can stew such cabbage without adding other vegetables - it will be delicious. Simply cut the cabbage into strips, sprinkle with salt, black pepper and nutmeg. Drizzle with 3% vinegar (a couple of tablespoons per head of cabbage) and simmer in a glass or ceramic bowl with a little oil.
An hour later, when the cabbage becomes soft, season it with ketchup or tomato paste, serve as a side dish.
For piquancy and softness of taste, you can add a little sugar, and replace ordinary vinegar with apple cider or rice. And one more secret - many housewives do not put salt immediately, but 10 minutes before the cabbage is ready. If you want to make the dish tastier, add the sautéed in butter at the end of the stewing wheat flour at the rate of 1 tbsp. l. flour for 1 kg of cabbage.
Stewed sauerkraut
If you are not doing homemade preparations, then choose the right sauerkraut for stewing. It should be crispy, golden-white with a pinkish tint. A slimy and slightly stringy brine is also normal. Good cabbage has no stains, it has sour and salty fresh taste, it is better if it is taken directly from the barrel. And one more important point - the larger the cabbage is cut, the more vitamins are preserved in it.
Stewed sauerkraut is brighter and spicy taste, but before cooking, it is washed in a colander with running water to remove excess acid.
Before stewing, salve the onions cut into half rings in oil, then mix them with cabbage and add a little water, season with salt and black pepper.
After 45 minutes, add tomato paste, some sugar and spices, such as cumin 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 the leaves are fresh and green.
Divide the head of cabbage into inflorescences, rinse them thoroughly and cut into thin slices. Fry the cabbage in vegetable oil for a few minutes, salt, add tomato paste and water, then simmer for 15-20 minutes.
Season the cabbage with fresh herbs - parsley, basil or dill.
Stewed brussels sprouts
Brussels sprouts are unusually rich in vitamin C, so they help maintain high immunity and performance. When buying cabbage, choose bright green dense heads of cabbage, strong and small, as large ones can taste a little bitter.
Brussels sprouts are good for stewing because they have a very pleasant taste and delicate aroma. True, there is a little secret - it must first be boiled for 5 minutes, adding a lemon wedge to the water.
After that, the heads of cabbage are cut in half or into quarters and fried in oil with onions or leek. 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 cooked cabbage with grated cheese.
Stewed broccoli
Broccoli is valuable because it contains vitamin U, which protects against stomach ulcers. In addition, this type of cabbage is useful in fighting tumors, broccoli also has a beneficial effect on the heart and blood vessels. When choosing cabbage, make sure that the head of cabbage is a bright green hue, with dense and fresh leaves without damage.
Rinse the broccoli, disassemble it into florets, remove the coarse parts and place in a skillet with well-heated oil. If the oil is not hot enough, the cabbage will be soft and brown in color. Simmer broccoli for 20 minutes, season with salt and any spices.
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When cutting cabbage before stewing, do not use leaves adjacent to the cabbage, as they accumulate nitrates and radionucleides. If you are going to fry the cabbage before stewing, make sure 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 this is not written in the cooking recipe stewed cabbage... For frying, you can mix high-quality butter with vegetable oil - so the taste of the dish will be softer and more delicate.
For piquancy, before frying, you can throw a pod of red hot pepper and lightly fry, then remove it and simmer the cabbage in aromatic oil... Or you don't have to clean it up, just grind the pepper first - it all depends on whether you like spicy dishes. Garlic can be used in place of pepper.
Cabbage is stewed not only in a frying pan, but also in a double boiler and in an oven at a temperature of 160-170 ° C, the stewing time is up to 40 minutes. In a multicooker, first use the "Fry" mode for sautéing vegetables, and then - the "Stew" mode, the time depends on the "age" of the cabbage. Do not overdo it with stewing, otherwise the dish will lose vitamins, become too soft and tasteless.
The cooked cabbage can be sprinkled with grated cheese and placed in the oven until the cheese is melted and browned.
Now you will be surprised how simple and easy it is to stew cabbage and feed big family delicious, 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:
- Rinse the cabbage and onions.
- Chop the cabbage finely.
- Put the cabbage in a bowl, cover with a glass of water and put on low heat.
- Pour 1 tbsp into the cabbage. l. vegetable oil.
- Chop the onion into small cubes after 20 minutes.
- Sauté the onion in 1 tbsp. l. vegetable oil.
- At the end of frying, add tomato paste, sugar and one bay leaf to the onion.
- Combine the onion stir-fry with the kale.
- 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 leaves before serving.
Serve with cabbage mashed potatoes, rice, buckwheat or pasta, complement the dish with cutlet or goulash. Isn't it tasty?
Stewed Brussels sprouts with ginger sauce
Cabbage goes well with hot spices- this is how it is prepared in eastern countries.
Fry a glass of finely chopped onions in 1 tbsp. l. sesame oil until the onions are soft, about three minutes. Now add 2 tsp to it. chopped fresh ginger and 1 clove of finely chopped garlic. Fry for another 30 seconds.
Boil in boiling water for 5 minutes 450 g brussels sprouts, cut it into halves and place in the pan with the onions and ginger. Pour vegetables ⅓ cup chicken broth and simmer for another 5 minutes.
Place cooked cabbage on a flat dish, pour soy sauce and sprinkle with any fresh herbs. Useful and aromatic side dish ready for meat and fish!
Stewed cauliflower with tomatoes and bell pepper
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 minced garlic. Next, add 5 chopped strips or cubes to the onion. bell peppers, grated carrots, and then fry the vegetables for 5 minutes.
Pour boiling water over 5 tomatoes, peel them off, cut into cubes and place with vegetables. Season the dish with salt and pepper, add chopped basil and oregano, a bunch of finely chopped parsley and 300 g of cauliflower cut into florets. Simmer for another 10 minutes and serve with boiled potatoes.
Broccoli in orange sauce
You have no idea how amazing the combination of broccoli and citrus fruits is, so orange sauce will be the perfect addition to this dish.
Prepare the sauce first. Remove the zest from 1 orange and cut into small, thin strips. Juice the orange. Heat 1 tbsp in a skillet or saucepan. l. olive oil, toss in orange zest and a third of a glass of walnuts. Cook the ingredients for 2 minutes.
Serve with toasted bacon and chili peppers.
Try all types of stewed cabbage, experiment with different foods and spices. You will soon realize that cabbage is the most suitable dish for culinary experiments, especially if you are a beginner chef!