Delicious stewed cabbage recipe. Braised cabbage with white beans, recipe

20.04.2022

Braised cabbage is one of the most popular Russian dishes. Stew fresh or sauerkraut 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 bored and is very useful for our body. It normalizes the digestive system, removes toxins and lowers cholesterol levels. How to stew cabbage in order to preserve all the vitamins and nutrients?

Braised white cabbage

For stewing, make sure that the head of cabbage is dense, does not deform when pressed. And it should also be beautiful, without spots, with fresh green leaves.

Now chop the onion, 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 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. Stew 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.

How to stew red cabbage

Red cabbage is useful no less than white cabbage, it is chosen according to the same principle. In addition, a good cabbage should have bright purple leaves. You can stew such cabbage without adding other vegetables - it will be delicious. Just 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 dish with a little oil.

After an hour, 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 or rice. And one more secret - many housewives put salt not immediately, but 10 minutes before the cabbage is ready. If you want to make the dish tastier, add wheat flour browned in butter at the end of the stew at the rate of 1 tbsp. l. flour per 1 kg of cabbage.

Braised sauerkraut

If you are not doing homemade preparations, then choose the right sauerkraut for stewing. It should be crispy, white-golden in color with a pinkish tint. 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 spicier taste, but before cooking it is washed in a colander with running water to remove excess acid.

Before stewing, sauté half-ringed onion in oil, then mix it with cabbage and add a little water, season with salt and black pepper.

After 45 minutes, add tomato paste to the cabbage, a little sugar and spices, such as cumin or cumin. Simmer for another 5 minutes and remove from heat.

Braised cauliflower

Cauliflower has 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.

Braised Brussels sprouts

Brussels sprouts are extraordinarily rich in vitamin C, so they help maintain high immunity and performance. When buying cabbage, choose bright green dense cabbages, 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. True, there is a little secret in it - you must first boil it for 5 minutes, adding a lemon slice to the water.

After that, 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 cooked cabbage with grated cheese.

Braised 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 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 put in a pan with well-heated oil. If the oil is not hot enough, the cabbage will turn soft and brown. Stew broccoli for 20 minutes, seasoning it with salt and any spices.

In full screen

When cutting 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 a lot 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 - so the taste of the dish will be softer and more tender.

For piquancy, before frying, you can throw a pod of red hot pepper into the oil and lightly fry, then remove it and stew the cabbage in fragrant oil. Or you can not clean it, just pre-grind the pepper - 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 an oven at a temperature of 160-170 ° C, the stewing time is up to 40 minutes. In the multicooker, first use the "Frying" mode for sautéing vegetables, and then the "Stewing" 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.

Ready cabbage can be sprinkled with grated cheese and put in the oven until the cheese is melted and browned.

Now you will be surprised how simple and easy it is to put out 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 cabbage and onion.
Finely chop the cabbage.
Put the cabbage in a bowl, pour a glass of water and put on a slow fire.
Pour into the cabbage 1 tbsp. 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 onion roast 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 time for simmering cabbage is 40 minutes.
Remove bay leaf before serving.

Serve mashed potatoes, rice, buckwheat or pasta with cabbage, complement the dish with a cutlet or goulash. Is it really tasty?

Braised Brussels sprouts with ginger sauce

Cabbage goes well with spicy spices - this is how it is cooked in eastern countries.

Fry a glass of finely chopped onion in 1 tbsp. l. sesame oil until the onion is soft, about 3 minutes. Now add 2 tsp to it. minced fresh ginger and 1 clove finely chopped garlic. Fry for 30 more seconds.

Boil 450 g of Brussels sprouts in boiling water for 5 minutes, cut them in half and put them in a pan with onions and ginger. Pour ⅓ cup chicken broth over vegetables and simmer 5 more minutes.

Put the finished cabbage on a flat dish, pour over with soy sauce and sprinkle with any fresh herbs. A healthy and aromatic side dish for meat and fish is ready!

Braised Cauliflower with Tomatoes and Bell Peppers

This dish will surprise you with its pleasant taste and ease of preparation. Even a novice cook can handle it!

Cut 3 onions into half rings and fry them in vegetable oil with 2 cloves of minced garlic. Next, add 5 diced or chopped bell peppers, grated carrots to the onion, and then fry the vegetables for 5 minutes.

Pour boiling water over 5 tomatoes, remove the skin from them, cut into cubes and lay out 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.

Broccoli in orange sauce

You have no idea how amazing the combination of broccoli and citrus fruits is, so orange sauce is the perfect addition to this dish.

First prepare the sauce. Remove the zest from 1 orange and cut it into small thin strips. Squeeze out the juice from the orange. Heat 1 tbsp in a frying pan or saucepan. l. olive oil, throw in orange zest and a third of a glass of walnuts. Fry the ingredients for 2 minutes.

Serve kale with fried bacon and chili peppers.

Try all kinds 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 cook!

Stewed cabbage according to the classic recipe is very tasty - this is a separate dish that is healthy and pleasant to eat at least one without additives, even with meat, chicken, minced meat, mushrooms, sausages or sausage.

Previously, this dish was cooked in a pot or pan. Now it’s delicious, simple and quick to stew cabbage in a slow cooker - it turns out no worse than in the dining room.

Cabbage is one of the main dishes of Russian and European cuisine. Hundreds of recipes and options find their lover, every housewife knows how to cook cabbage, adding her zest to well-known recipes.

So I am no exception, cabbage in all forms is present on my dinner table often and regularly. Pickled and marinated, fresh in salads and side dishes, borscht and cabbage soup, pies and casseroles.

Favorite vegetable goes well with meat and potatoes, dough and other vegetables. Healthy, low-calorie and remarkably tasty - all this is about her, the queen in our gardens and on our table.

A classic recipe for stewed cabbage in Russian. Very tasty and simple, suitable as a side dish for any meat dish.

What products do you need:

cabbage fresh early white cabbage kilo;
one medium carrot;
one bulb;
salt teaspoon;
flour a tablespoon;
tomato paste 2 tablespoons;
bay leaf;
butter 50 g, vegetable 50 g;
ground black pepper to taste.

How to stew cabbage very tasty:

We clean and wash vegetables. Shred cabbage into strips, carrots on a coarse grater, onions into small cubes.
We will cook in a brazier-pan with high walls or in a cauldron.
We put the brazier on the fire and pour in the vegetable oil. Saute the onion until golden brown.
Add carrots and fry together with onions until soft.
We spread the cabbage and reduce the heat to medium, tightly close the lid.
In a small frying pan, fry the flour in butter until golden brown and add tomato paste to it, mix quickly and pour in a glass of water in small portions, stirring constantly, add salt. As soon as it boils, remove from the chase and pour into the cauldron.
Simmer the cabbage under a tightly closed lid until tender for 10-15 minutes. Pepper, add bay leaf and turn off the stove. Let's brew for ten minutes. Can be served on the table.

Your family members will appreciate your efforts!

We will make it for a Sunday family dinner with relatives, the meat can be different, but we will take a turkey fillet so that after dinner we have the strength to go for a joint walk or play outdoor games, and not just lie down, digesting heavy beef or pork. You can do it by laying it out in layers in portioned pots, or you can do it like me - everything in a deep baking sheet and tightly foil on top.

half a kilo of turkey fillet;
half a kilo of potatoes;
a head of cabbage for half a kilogram;
two medium bulbs;
one large carrot;
vegetable oil three tablespoons;
salt pepper;
half a glass of sour cream;
bay leaf.

Cooking:

We clean and wash the vegetables, cut a head of cabbage about a teaspoon into small strips and knead with our hands, thoroughly and diligently, this is necessary to reduce the volume.
We skip the turkey fillet through a meat grinder or cut it into thin strips, as you like.
Pour oil on a baking sheet and spread the meat, evenly distributing it over the entire baking sheet, add a little and pepper.
On top of the meat we place potatoes, chopped into strips.
In the next layer, put a mixture of cabbage with onions and carrots, be sure to pour the released juice into a baking sheet, seal with your hands, grease with sour cream, put a bay leaf and cover with foil.
We put in the oven, heated to 200 degrees, and cook for exactly an hour.

I really like the speed of preparation, and my homemade taste and satiety of the dish!

Well, the multicooker is a well-known assistant, laid everything down and wait for it to ring, that's ready!

Ingredients:

a kilo of white cabbage;
one large carrot;
two bulbs;
packaging of sausages;
two red fleshy tomatoes;
a teaspoon of salt
spices to taste.

Recipe:

We wash, clean and chop the vegetables into small strips, cut the onion into cubes.
We turn on the slow cooker in the frying mode for 15 minutes, pour the oil into the bowl and put the onion, fry, stirring until golden brown and add the carrots.
Fry until tender, and add sausages cut into small pieces. We fry them with care.
We spread the tomatoes and fry together with other vegetables and sausages.
After five minutes, add the cabbage and mix thoroughly, pour in half a glass of water.
Close the lid tightly and switch to the stew or soup mode for 25 minutes. Make sure to keep it closed!
After the signal, you can blow off steam and eat.

Fast and tasty!

I think I have always known this recipe. This is how my grandmother and great-grandmother cooked, this is how my student daughter can cook, and my whole family loves this dish very much, to which we serve push potatoes on the table.

small fork;
a pound of minced meat of any;
two tomatoes;
two bulbs;
bell pepper one;
a teaspoon of salt;
a third of a glass of vegetable oil;
ground black pepper;
bay leaf.

Cooking:

We wash and clean the vegetables, remove the seed chamber from the pepper.
We put a cauldron on the fire and pour oil into it. We spread the minced meat, salt and pepper well. Fry while stirring.
Cut the onion into small cubes and spread it to the meat, when it becomes lightly fried, stir.
Three carrots and add to the cauldron, continue to stir occasionally, at this time we cut the pepper into thin half rings.
We spread the pepper in a cauldron and continue frying, cutting the tomatoes into strips.
We put the tomatoes, mix and chop the forks. It can be launched into the cauldron in batches as it is cut and do not forget to mix.
When all the cabbage is in the cauldron, we throw the lavrushka on top, pour in a glass of water and close the lid tightly.
Simmer over medium heat for half an hour, stirring occasionally.

Well, very tasty and satisfying, bon appetit!

See what you can cook with cabbage for the winter:

Delicious sauerkraut: a classic recipe and recipes for sauerkraut for the winter

Braised cabbage with chicken and potatoes in a saucepan (in a frying pan)

You can cook with fillet, or you can just chop the chicken into small pieces and cook with the bones.

What do you need:

chicken meat half a kilo;
head of cabbage for half a kilo;
potatoes 6 pieces of medium size;
one bulb;
one carrot;
two tomatoes;
vegetable oil 3 tablespoons;
a couple of cloves of garlic;
lavrushka leaf;
a teaspoon of salt with a top;
pepper and seasonings to taste.

Whole cooking process:

Wash and clean vegetables.
We put the cauldron on heating and pour oil into it. Add finely chopped garlic and fry until golden brown, stirring.
We chop the chicken into pieces and send it to fry in a cauldron with salt, pepper and spices, stirring.
We cut the potatoes into large slices and add to the cauldron when the chicken becomes rosy.
We cut the onion into a small slice and send it to the cauldron, do not forget to stir.
Three carrots and send there.
The next turn of tomatoes is in large cubes, and then a head of straw.
Pour a glass of water, close the lid tightly and simmer for a quarter of an hour. Ready!

Enjoy your meal!

It is only as a side dish for a meat dish or as a filling in a cabbage pie.

fresh white cabbage kilo,
onion one piece
two tablespoons of tomato paste,
one carrot,
salt one tsp,
ground black pepper,
three tablespoons of vegetable oil,
a tablespoon of sugar
one leaf of lavrushka.

Cooking:

All at once, except for the tomato paste and lavrushka, put in a roasting pan and mix.
Close tightly with a lid and put on medium heat.
Dilute the pasta in a glass of water and add to the brazier when it boils. Simmer for twenty minutes under a tightly closed lid, stirring occasionally.
Lavrushka put when turn off the stove.
Let stand on a hot plate for 10-15 minutes to come.
You can eat.

If you cook it as a filling in a pie, then the water in which to dilute the tomato paste is a little, literally a couple of tablespoons, and simmer with the lid open so that excess moisture evaporates.

Cabbage stewed from sauerkraut with minced meat

We will cook with minced meat and rice. This is my favorite recipe, I cook it this way most often. It turns out a completely independent dish, tasty and very satisfying. In my family, it is especially loved for its ease of preparation and speed of eating.

Ingredients:

any minced meat, but best of all from pork, so fatty;
rice two glasses;
sauerkraut with carrots liter bowl;
salt and pepper to taste;
onion two pieces;
vegetable oil by eye to cover the bottom of a millimeter by three in the brazier;
lavrushka leaf.

Pour oil into the frying pan and set to fry the minced meat, breaking it into small pieces with a spoon. We salt and pepper it as we would salt if we cooked one minced meat, and pepper, of course, thicker based on the full volume of the dish.
We clean, cut the onion into a small cube, add it to the minced meat when it becomes lightly fried, and fry a little together.
We launch the cabbage, washed from excess salt and thrown into a colander, into the brazier, mix and close the lid tightly. We simmer for ten minutes.
Pour the washed rice and pour three glasses of water, mix and simmer over low heat after boiling for another 15 minutes, throw a leaf of parsley, turn off the heat and do not touch for another fifteen minutes, so that the dish is infused.

It turns out yummy and delicious, you will lick your fingers right to the last!

We have already stewed with sausages in this selection, now let's stew not only with sausages, but also add potatoes.

half a kilo of sausages;
a liter bowl of sauerkraut;
one large onion;
two tomatoes or a tablespoon of tomato paste;
a liter bowl of peeled and cut into large slices of potatoes;
vegetable oil 5 tablespoons;
pepper and salt;
lavrushka leaf.

Cooking:

Pour the oil into the frying pan and set to fry the onion, cut into small cubes, until golden brown.
Pour the sausages, cut into pieces, and lightly fry.
Add potatoes and fry everything together.
We spread the cabbage thoroughly washed and thrown into a colander and pour in the tomato paste diluted in a glass of warm water, mix, throw in the parsley and close the lid tightly.
After boiling, simmer over low heat for about twenty minutes.

When serving, you can sprinkle with finely chopped herbs. Enjoy your meal!

Braised cabbage with mushrooms and chicken in a cauldron

We will do it not only with mushrooms, but also with chicken, you can do without it, but chicken is definitely tastier.

half a kilo of fresh cabbage;
chicken fillet three hundred grams;
one large onion;
one carrot;
boiled mushrooms, any, half-liter bowl, more, you can’t spoil the cabbage with mushrooms;
vegetable oil a quarter cup;
pepper and salt to taste.

Cooking:

Pour oil into a frying pan and fry the mushrooms, cut into small pieces until half cooked, pour in the finely chopped fillet and fry together with the mushrooms.
Add diced onion and fry lightly with mushrooms.
The next turn of carrots, grated on a coarse grater, is also lightly fried.
We lay the cabbage, cut into strips, mix and tightly close the lid. Stew for ten minutes, salt, pepper and again stew for another ten minutes under a tightly closed lid on the smallest fire.

Enjoy your meal!

"Bigos" (Bigus) with cabbage, potatoes and chicken, as in the Soviet soldier's canteen - video recipe

Bigos or in the common people Bigus is a Polish, Lithuanian, Ukrainian or Belarusian traditional dish made from sauerkraut or salted cabbage. During Soviet times, soldiers in the Soviet army were often given such a sauerkraut dish.

Today there is no Soviet Union and housewives have learned to stew Bigus (Bigos) with meat and potatoes from fresh cabbage.

The advantage of this dish is that a very fragrant and interesting combination of meat is obtained from simple ordinary products.

How to cook delicious stewed cabbage: secrets and tips

There is only one secret here - do not leave the dish being prepared unattended! When frying, stir constantly to prevent burning, and if it starts to scald and stick, then quickly pour in a little water and mix!

During stewing on low heat under a tight lid, there is nothing to climb into the pan over and over again and release steam, just mix at the beginning and end of stewing!

Dare, and everything will work out for you!

Cabbage stewed in a pan is a wonderful dish that is eaten cold and hot. It can be eaten on its own, or used as a filling for pies and pancakes. Delicious stew cabbage is not difficult, and the cost is one of the lowest. The technology of how to stew cabbage in a frying pan tasty and fast is easy to master, and the recipe will take root in the piggy bank of zealous housewives who love to pamper their loved ones with goodies.

Meat, sausages, chicken cutlets, and other meat dishes always require a separate side dish. Braised cabbage goes well with these dishes, especially with smoked meats. It is good, both on its own and paired with boiled potatoes. It can be lightly fried or melt in your mouth. The dish is easy to spice up with paprika and tomato paste. The main thing is to master the basic recipe, so that later you can fantasize for your own pleasure.

You will need (based on 2-3 servings)

a large fork of cabbage - 700 g;
bulb - large head;
100 g of vegetable oil;
large carrots;
spices, salt to taste;
100 ml water or broth.

Finely chop the cabbage with a knife or on a special shredder. The main thing is that the stripes are neat and thin. Thick pieces will take longer to stew and cook unevenly, so the final result largely depends on the shredding. Salt chopped cabbage, shake hands, as is usually done for sourdough: this way it will be juicier. Cut the onion into cubes, grate the carrots. Heat up a frying pan and pour vegetable oil into it. Lower the cabbage and fry until crispy, stirring constantly so that the frying comes out evenly.

Now reduce the heat, cover the dish with a lid, simmer until tender. 10 minutes before the end, if desired, you can add a tablespoon of tomato paste, then the cabbage will acquire a characteristic tomato light sourness. Recognizing the finished cabbage is very simple: it becomes oily in texture, shiny, brownish-golden. The total extinguishing time does not exceed 30-40 minutes.

The best combination of cabbage with herbs, and, surprisingly, fresh sour cream. The dish is served with a piece of Borodinsky black bread.

Remember! Any cabbage is not suitable for stewing: the young one is too soft, it will give a lot of juice and it will turn out “boiled”, but the elastic heads of winter varieties (for example, the “Slava” variety) are stewed perfectly and release just enough juice to make the dish juicy. You need to choose such a head of cabbage by the crunch: when squeezing in your hands, a characteristic crunch should be heard.

Meat Recipe

Cabbage with meat is one of the best dishes for the cold season. Such a dish is often called a hodgepodge, it perfectly saturates, warms, but at the same time it never overloads the stomach (especially if you use not pork, but chicken fillet). With proper serving, the dish can easily become a companion for foamy drinks: just season it with fragrant sweet mustard, sprinkle with fresh herbs. Cabbage with meat, red variety, they like to serve in cozy Czech taverns.

For delicious cabbage, prepare: (based on 3-4 servings)

a large fork of cabbage - 1.5 kg;
pork ribs, chicken thighs or legs, chicken fillet - 1 kg;
2 large onions;
150 g of vegetable oil;
two medium carrots;
salt, spices.

The first thing to do is to fry the meat over high heat until crispy. It is better to cook it in a separate pan. Let's prepare the cabbage in the same way as in the classic recipe, but at the cabbage roasting stage, add pieces of meat, salt, spices to taste to it. The dish is stewed over low heat for about an hour. Served with mustard sauce, sour cream, bread, herbs.

Culinary trick! Remember that almost any type of meat can be used for cabbage and each will be combined perfectly. True, if you like beef, it is better to take the youngest - so it will cook faster.

With potato

Potatoes, like meat, give the dish solidity, and besides, it can be served as an independent complex side dish. Cooking time increases slightly, you need to add more water or broth.

In general, the recipe for stewed cabbage with potatoes relies on the basic method. After a quick frying in a skillet, simmer it for 10 minutes, and then combine with potato cubes. It remains to add a little water, spices, and then simmer the dish until fully cooked for another 20-30 minutes. An option for a children's menu is to boil and mash the potatoes, and serve the finished mashed potatoes separately.

Interesting fact. Have you ever wondered how chefs cook cabbage in traditional canteens and why it is so tasty? It turns out that a spoonful of sugar and a tablespoon of 5% vinegar gives a pleasant aftertaste to cabbage. The dish is usually seasoned at the very end, 5-7 minutes before it is ready.

with sausages

Sausages, sausages, any smoked meats are best combined with cabbage. This is a classic of the culinary genre, and you can always sing praises - how tasty the dish is!

With all this, if desired, anyone can cook food - the main thing is to prepare smoked meats in advance, and it is better to take different types.

Suitable for cooking:

pieces of sausages, sausages;
boiled, semi-smoked sausage;
smoked chicken, pork ribs.

The more different pieces used, the more flavorful the finished dish will be. But, if you want to feed your family quickly and satisfyingly, it is quite possible to get by with sausages alone. It will be very tasty to combine cabbage with potatoes and sausages if the potatoes are added during the cooking process at the half-cooked stage and stewed along with the main dish.

Smoked meats are finely cut into cubes or strips, fried in a separate frying pan and added to stewed cabbage 10 minutes before readiness. The most relish is to let all the ingredients come together: smoked meats should give the cabbage a pleasant aftertaste, and absorb the juices of this vegetable themselves. Cabbage-smoked hodgepodge is served with black bread and herbs.

Can't stand the smell of cabbage while cooking? Place a large piece of stale bread, whether black or white, in a dish. It will absorb the bad odor. Before the end of cooking, it is enough to get the soaked bread with a slotted spoon.

With the addition of mushrooms

During the mushroom season, it is simply impossible not to pamper the family with cabbage stewed with wild mushrooms. True, the dish cannot be called light: mushrooms are difficult to digest by the body, so it cannot be included in the children's diet.

Combine with cabbage:

White mushrooms.
Honey mushrooms.
Oily.
Chanterelles.
Russula.

How to cook mushroom cabbage? Mushrooms are pre-cleaned and boil until tender in salted water. Fry with onions in butter. Add mushrooms to the cabbage stewed in a pan, mix thoroughly and let stew for another 15 minutes. Such a hodgepodge is ideally combined with dill - feel free to add a large bunch of fresh herbs. Separately, you can serve mashed potatoes, boiled potatoes and sauce based on sour cream and horseradish. In the winter season, change freshly picked wild mushrooms for frozen ones, or buy champignons - the cabbage will turn out to be no less fragrant.

Easy delicious chicken recipe

Cabbage is a low-calorie vegetable available at any time of the year. In the summer you can buy a young one, in the winter you can add sauerkraut to the dish, due to which the food acquires a pleasant sourness. Nutritionists strongly recommend actively including it in the menu for everyone who monitors their weight, counts calories. Braised cabbage with chicken will fit into the most strict diet, provided that skinless chicken fillet is used as the meat component.

The cooking process is the same as in the preparation of smoked hodgepodge: it is better to fry the chicken pieces in a separate frying pan. And here's why: if you mix chicken with cabbage right away, the bird will extract the juice, the cabbage will begin to boil in it, and the taste will change significantly. Mix the fillet with cabbage, add spices, bring to readiness for 15 minutes.

The total cooking time will not exceed 30 minutes, plus the dish has a great advantage - it can be eaten even cold, it “sounds” differently, but the taste remains rich.

To sum up, each housewife can have her own cooking secrets: someone adds fresh tomatoes instead of pasta, another cannot think without hop-suneli spice (and such cabbage turns out to be spicy, oriental, very fragrant). You can add a large bunch of cilantro or mix with minced meat - there are many variations, and each one deserves to take pride of place in the daily diet.

Braised cabbage has been popular in Russian cuisine for more than a century, and there are three reasons for this: it is hearty, tasty and inexpensive. A huge plus is that you can stew it both fresh and pickled. And it really diversifies our table. Moreover, in different combinations - with meat or mushrooms, rice, beans, poultry or raisins - stewed cabbage will be different every time, and therefore it has not been boring for decades. Of course, there are rules, subtleties and secrets here. We will talk about them.

How to prepare and cut cabbage

We usually start: by cleaning the forks from the top leaves. Then we chop the cabbage in any convenient way: manually or on a shredder, straws or cubes. What is correct or better? Just the way you like it. It’s just that the stewing time will be different, and the dishes will look different.

If the cabbage is sauerkraut, it is sorted out and crushed to the same size pieces. Too acidic should be washed in water. Of course, this will take a lot of vitamin C, but stewing peroxide cabbage is more expensive for yourself: it will still be tasteless.

How long to stew cabbage

If the cabbage is young, 12-15 minutes is enough, but winter varieties require at least 30-40 minutes of general heat treatment.
If you decide to stew cabbage in the oven, then the temperature should be set no higher than 165 ° C ... 170 ° C so that boiling is minimal. The time will be the same - up to 40 minutes.
The multicooker will need two modes: first, to fry onions, carrots and other ingredients, the “Frying” mode is set - for the time specified for the products. Then, already for cabbage - the “Extinguishing” mode for 20-40 minutes, depending on its “age”.
You should not stew cabbage “longer to be softer”: not only will it “bloom” and become less attractive and tasty, it will also lose all its useful properties.
Readiness is determined by taste and softness. The characteristic darkening of cabbage, the appearance of specific sharpness, tenderness and “bitterness” are signs that it is time to turn off the dish.

I would especially like to note that you can stew cabbage anywhere - on the stove, in the oven, in or in a double boiler - and in any dish: in a cauldron, frying pan or in a saucepan with thick walls. That's how unpretentious she is!

Tricks and subtleties of extinguishing

It would seem, what tricks - covered with a lid, and carcasses ... But no, there are secrets here too!

Prepared cabbage can first be fried a little in hot oil (fat) until a pleasant golden hue. Stir gently to ensure it cooks evenly. After that, depending on the idea, add more oil or water (broth) and simmer under a closed lid on the slowest fire until cooked.
But according to the classic "Soviet" recipe, cabbage is not fried, but immediately stewed with a small amount of liquid or broth.
It is better to put salt in cabbage not immediately, but 10-12 minutes before readiness.
If you want to give the dish a pleasant sweet and sour taste, add a spoonful of sugar and table vinegar 7-10 minutes before the end of the stew. Of course, you don’t need to add vinegar to sauerkraut, but an incomplete teaspoon of sugar (for the volume of a liter jar) perfectly balances the taste and softens the sharp sourness.
When choosing sunflower oil, give preference to unrefined, cabbage on it turns out tastier.
If you want the lowest calorie cabbage, add hot water instead of butter. And to increase calorie content and satiety, on the contrary, it is better to add oil or meat broth.
Another little secret that will help give stewed cabbage an unusually original taste: literally 4-5 minutes before it is ready, add wheat flour lightly fried in oil (or simply dried in a dry frying pan to a beige-cream color) at the rate of 1 tbsp. spoon for 1 kg of cabbage. Believe me, it will be delicious!
And this secret is for those who can’t stand the smell of boiling cabbage (it’s really not very pleasant): put a large piece of stale bread in a cauldron or pan where cabbage is boiled or begins to be stewed. It will help get rid of the smell. And before the end of cooking, remove the softened bread with a spoon or slotted spoon.

And the last, most important secret - cabbage must be stewed with pleasure! The way Stalik Khankishiyev does it.

Then she will definitely be incomparable!

Braised cabbage "Student-style"

If mom is far away, what can be cooked without special skills? That's right, make scrambled eggs, boil potatoes and stew cabbage! It is worth trying once, and a cheap hearty dish will become one of your favorites. And even a simple boiled sausage in stewed cabbage will acquire the features and taste of real meat. I remember that in a student dormitory, at least a dozen cabbage fans who “randomly looked in” gathered for the smell of such a “stew”, there weren’t enough forks))

To prepare cabbage "in a student's way" you will need:

white cabbage - 1 fork (about 1.5 kg);
boiled sausage (doctor's, dairy - any, sausages are also suitable) - 300 gr;
carrots - 2-3 pieces of medium size;
tomato paste - 4 tbsp. spoons (or 2 fresh tomatoes);
onion - 2 medium onions;
vegetable oil (unrefined is tastier);
salt - to taste;
bay leaf - 2 pcs;
black pepper - optional and to taste.

Recipe:

In a cauldron, fry the onion, cut into half rings, and carrots, grated on a coarse grater.
Add finely chopped cabbage, mix and pour 1 cup of hot water (boiling water). Close the lid and simmer over low heat until soft.
Sausage (sausages) cut into cubes, strips, uneven "meat" pieces - as fantasy tells, lightly fry in vegetable oil until a beautiful crust and send to cabbage.
On the oil in which the sausage was fried, calcine the tomato paste for a minute (tomatoes are longer so that the juice evaporates) - and also send to the cauldron with cabbage and sausage.
Stir, add salt, pepper, bay leaf - and simmer everything together for another 5-7 minutes.
Eat with pleasure!

Many housewives believe that the most delicious stewed cabbage is obtained with pork meat. And it's true - cabbage with pork is simply divine. But with beef and poultry it will turn out no worse! And imagine how many different dishes will come out!

What you need to know if you decide to stew cabbage with meat:

any meat is suitable - and a shoulder blade, and a tenderloin, and a thigh, and smoked ribs, and even minced meat;
both fresh and sauerkraut are suitable for stewing, you can even stew them together, it will be both original and tasty.

Here is one of those recipes that have long established themselves as "very successful." Try it, you must like it!

white cabbage - 1 kg;
meat (veal, pulp) - 350 gr;
carrots - 2 pieces of medium size;
onion - 1 pc;
sweet bell pepper - 1 pc (optional);
tomato paste or puree - 2 tbsp. spoons;
fresh tomato - 1 pc;
melted butter - 2-3 tbsp. spoons;
sour cream - 1 tbsp. a spoon;
salt - to taste;
ground black pepper - to taste.

Recipe:

Salt the pieces of meat (pepper, who loves) and fry over low heat until golden brown.
Add chopped onions and carrots to it, and sauté them until golden brown.
Then add finely chopped fresh (or skip this operation if there is no tomato) and finely chopped cabbage. After mixing everything, simmer under a lid over low heat for 15-20 minutes.
Add a spoonful of sour cream to the tomato paste (puree), mix, add 100-120 ml of water - and pour the resulting sauce into the cabbage.
Mix and simmer until done. Cabbage is fragrant and delicate in taste.

And in the next video - another recipe for stewed cabbage with meat, which will undoubtedly appeal to many housewives.

Well, have you already wanted to cook cabbage according to this recipe?

Braised cabbage with prunes

An unusually piquant aroma of haze gives cabbage prunes. You can add meat, or you can not add - then it will be a wonderful hearty lenten dish. Preparing such cabbage is also quite simple.

For cooking you will need:

prunes - 200 gr;
carrots - 1 pc. medium size;
onion - 1 pc (large);
tomato paste - 2-3 tbsp. spoons;
bay leaf - 2 pcs.
vegetable oil - for frying onions and carrots;
salt - to taste;
black pepper - to taste.

Recipe:

Fry onions in half rings, carrots “under a large grater”.
Add chopped cabbage, mix, add 200 ml of boiling water - and simmer under a closed lid for 15 minutes.
Add prunes and tomato paste, salt and pepper, put a bay leaf, mix, pour another 150 ml of boiling water and simmer until tender for 15-17 minutes.

good advice: when you buy, choose with the smell of smoke, "smoked". Best of all, if it is resiliently soft. But if you purchased a dry one, it doesn’t matter either: just pour boiling water over it for a few minutes, it will “soften”.

Braised cabbage with mushrooms

It is difficult to answer the question: “What is tastier - cabbage with meat or mushrooms, or with prunes, or beans?” It is difficult to answer. Everything is unusually tasty! But what distinguishes cabbage with mushrooms is its unique complex aroma and simply amazing taste. Try it! And It won’t take much time, and, perhaps, everyone can afford it.

For cooking you will need:

white cabbage - 1 medium fork (1.5 kg);
mushrooms (champignons, oyster mushrooms, any of your own - fresh or even dried) - 500 gr;
carrots - 400-500 gr;
onion - 4-5 pcs;
tomato paste - 100 gr;
bay leaf - 2-3 pieces;
vegetable oil - how much is needed for frying;
salt - to taste;
black pepper - to taste.

Recipe:

Shred the cabbage and fry it in a small amount of oil until it becomes soft.
Chop the onion and carrot according to your taste and fry until half cooked.
Mushrooms cut into either transverse slices or cubes, put in a pan and heat until they release juice. You can stew a little until the juice evaporates, or you can drain the juice and, adding oil, fry (and so, and so it turns out delicious).
Put everything (cabbage, onions with carrots and mushrooms) in one cauldron (or a large deep frying pan), mix, add tomato paste and 300 ml of boiling water and simmer under a lid until cabbage and mushrooms are ready. As a rule, it is 15-20 minutes.
A few minutes before cooking, salt and add bay leaf and pepper.

good advice: Such cabbage turns out to be very tasty if you stew it in the oven at a temperature of 180 ... 190 ° C. I don’t know about you, but since childhood I have loved stewed cabbage in the good old Soviet canteens and cafes. Never tasted bad! And it was not difficult to cook it at home, because almost every family always had a book “On Tasty and Healthy Food”, where hundreds of wonderful recipes are simply and clearly stated.

I just wanted to write a recipe, and then I came across a video where, according to this book, a sweet girl demonstrates the entire manufacturing sequence with this book.
I advise you to take a look!

A classic recipe for Soviet stewed cabbage from the Book of Tasty and Healthy Food.

Be sure to try cooking!

This dish has an original taste, it is hearty and ... beautiful. And it is perfect for those who are fasting. Any beans will do - white or colored, large or small, dry or canned. If you decide to stew cabbage with beans, be prepared for the fact that in time this dish will outperform even cabbage with meat, because the beans are cooked for quite a long time. But the result is worth it))

For cooking you will need:

white cabbage - 1 kg;
beans - 200 gr;
carrots - 1 pc (large);
garlic - 1-2 cloves;
potatoes - 2-3 pieces (medium size);
tomato paste - 2 tbsp. spoons;
cardamom - 0.25 tsp;
coriander (optional) - 0.5-1 teaspoon;
vegetable oil - 25-35 gr;
salt - to taste;
greens (dill).

Recipe:

Beans are best soaked in cold water overnight.
Then rinse and boil in salted water (about 1.5 hours), turn off the heat, hold under the lid for another 20 minutes, then drain the water.
While the beans are cooking, you can cook the rest. Put the garlic in hot vegetable oil and add it, cut into small cubes. Fry everything (2-3 minutes).
Then send carrots cut into half rings to them and fry until a beautiful golden-cream color.
Add diced potatoes and continue to fry for 4-5 minutes, stirring occasionally.
Now it's the turn of thinly shredded cabbage. Continue to fry the whole mixture over medium heat for another 5-6 minutes, stirring occasionally.
Salt, add tomato paste diluted in 50-60 ml of water.
Simmer under a lid over low heat until the cabbage is cooked.
Add to the almost ready cabbage, carefully, so as not to crush the beans, mix, leave on a tiny fire for a few minutes.
At this moment, spice lovers can bring their own zest to the dish (we are held in high esteem). After 5-7 minutes of joint stewing, the dish is ready!

And finally - a recipe for stewed cabbage with smoked meats from Andrey Bugaisky. Real men's food by men's hands))

What a pity that on one page it is impossible to contain those hundreds of wonderful recipes that prove that stewed cabbage is an unusually tasty and infinitely varied dish! “Behind the scenes” were the most delicious ways to stew cabbage with and, with rice, corn, fish and even ... pineapple. But this only means that we will definitely have to meet again, because it will not disappear anywhere either in winter, or in spring, or in summer!

Good afternoon.

Let's talk about one of the most popular vegetables in the country - cabbage. It is equally often used in both winter harvesting and conservation. In addition, each method of preparation gives the dish its own special taste. So, for example, you will never confuse with .

Stewed cabbage, which this selection is dedicated to, also has its own characteristic taste and aroma. And I know a lot of people who don't like it. I am sure that among your friends and acquaintances there will be at least a dozen such people.

And for sure, this dislike comes from the kindergarten, where stewed cabbage was called very healthy, but not at all tasty and fresh vegetable slurry. And the smell alone still evokes unpleasant memories.

Today I propose to see how to properly stew cabbage, so that you get a very tasty dish, so that even children ask for supplements.

Consider several options for all occasions, so that you always have the right recipe on hand.

Braised cabbage in a pan - a step-by-step classic recipe

Let's start with the classic recipe, taking it as a starting point, and then we will start adding and changing the set of products.

Here we will mark each step so as not to repeat ourselves in the future in the description of the same type of actions, because in subsequent recipes the most important thing will be only the sequence of adding ingredients to the pan.

Ingredients:

1 small head of fresh cabbage
1 small carrot
1 medium onion
1 teaspoon salt
A pinch of ground black pepper
Sunflower oil for frying

Cooking:

1. Prepare the vegetables: the onion must be peeled and cut into small cubes.

2. My carrots, peel and rub on a coarse grater.

3. Shred the cabbage with a special grater or cut it with a knife into as thin strips as possible.

4. We heat a couple of tablespoons of vegetable oil in a pan and fry onion and carrots on it. Cook over medium heat, stirring occasionally, until carrots are soft and onions are translucent.

5. Transfer the resulting frying to a plate, and send the cabbage to the pan.

The remaining onions and carrots from the pan should be removed with a paper towel so that they do not burn, and again pour in and heat the vegetable oil before frying the cabbage.

Fry the cabbage over medium heat, stirring, until it acquires a yellowish tint and softens. This will take 10-15 minutes.

6. Then we send the onion and carrot roast to the cabbage, salt, pepper and mix thoroughly.

7. With the final touch, we throw a bay leaf on top, reduce the heat to a minimum and cover the pan with a lid.

It is not necessary to pour in additional water, a sufficient amount of it will stand out from the cabbage during the stewing process.

Simmer for 15 minutes. Done, bon appetit!

How to stew cabbage in a pan with tomato paste

This recipe can also be called a classic. Tomato paste perfectly emphasizes the taste of vegetables and it turns out a very tasty and fragrant dish.

Ingredients:

Cabbage - 1/3 head
Onion - 1 pc.
Water - 0.5 cup (100 ml)
Tomato paste - 1 tbsp
Salt - 1 tsp without a slide
Vegetable oil

Cooking:

1. Shred the cabbage and knead a little with your hands so that it starts to release moisture. Then we send it to a preheated pan with vegetable oil and immediately add the chopped onion.

2. Pour water into the pan, cover it with a lid and simmer for 15-20 minutes over low heat until the cabbage has lost half of its volume.

3. Remove the lid, mix, add salt and tomato paste and mix again. Cover the pan with a lid again and simmer for another 5 minutes.

Done, bon appetit!

Cabbage with minced meat stewed in a pan

So, we figured out the main methods of stewing cabbage in the form of a side dish, now let's move on to full-fledged hearty dishes with meat.

Ingredients:

330 g white cabbage
170 g Chinese cabbage
70 g onion
60 g carrots
200 g minced meat
2 tsp tomato sauce
2 tsp soy sauce
Salt - 1 tsp
Vegetable oil for frying

Cooking:

1. We rub the carrots on a fine grater, finely chop the onion and fry these vegetables together in a pan with vegetable oil over medium heat until soft.

2. Next we send the chopped white cabbage, mix, cover with a lid, reduce the heat to a minimum and simmer for 15 minutes.

3. While the cabbage is stewing, fry the minced meat in a hotel pan until half cooked.

Half-done is when minced meat from red has just begun to change its color to gray.

4. After the prescribed 15 minutes, we send half-finished minced meat, chopped Chinese cabbage to the cabbage, close the lid again and wait another 5 minutes.

5. Open the lid again, mix, add salt, tomato and soy sauces, mix again and close the lid again for 5 minutes so that the vegetables and meat are saturated with spices.

Ready. Enjoy your meal!

Video on how to properly stew cabbage with meat (bigos)

If you use whole meat instead of minced meat, you get bigos, a traditional Polish dish. Let me show you how to cook it right.

Recipe for stewed cabbage with sausages (sausage)

And if you take sausages (or boiled sausage) instead of meat or minced meat, then this will already be the German version of cooking cabbage.

Ingredients:

Cabbage - 700 g
Sausages (boiled sausage) - 300 g
Onion - 100 g
Tomato paste - 2 tbsp.
Salt, pepper - to taste
Bay leaf - 2 pcs

Cooking:

1. Finely chop the onion and fry in a pan with vegetable oil until soft. Then we send chopped cabbage to the pan, reduce the heat to a minimum and simmer for 15 minutes under a closed lid.

2. Add salt, pepper, tomato paste and mix thoroughly. We put a bay leaf on top, close the lid again and continue to simmer until tender (10 minutes).

3. While the vegetables are stewing, take another pan and fry sausages in it, cut into circles about 1 centimeter thick. Fry for a few minutes over medium heat until golden brown.

4. When the vegetables are ready, remove the lavrushka from the pan, pour sausages into them, mix and the dish is ready.

Enjoy your meal!

How to cook vegetables with stew in a pan

Well, the most simple option is to take stew instead of meat or minced meat. Here, too, there are nuances. For example, there is a lot of excess liquid in stew and so that it has time to evaporate, it is added at the initial stage of cooking.

Ingredients:

1/3 medium cabbage
Onion - 1 pc.
Carrots - 1 pc.
Stew - 1 can (400 g)
Tomato sauce
Salt, pepper - to taste

The cooking process itself is practically no different from the classic recipe that I gave at the beginning.

1. Finely chop the onion and fry in vegetable oil over medium heat until golden brown. Then add the grated carrots and continue to fry, stirring occasionally, until it is completely softened.

2. Next comes the stew. We fry it for 5 minutes, stirring occasionally to remove excess moisture.

3. Lastly, add chopped cabbage, salt, pepper, pour tomato sauce and mix everything well.

Then cover the pan with a lid, set the minimum heat and wait 20 minutes.

Ready. Enjoy your meal!

If there is an irresistible desire to pour in a little water before stewing cabbage, then fight it with all your might. There is enough water in the vegetable itself.

Cabbage stewed with chicken

In this recipe, I liked that, in addition to cabbage, other vegetables are used. I love variety.

Delicious vegetable stew with cabbage and zucchini

Well, it seems that all the main meat ingredients have been sorted out, let's now turn our attention to vegetables. I think so, the more different vegetables in the plate, the tastier and healthier in the end the dish itself.

For cooking we need:

1 medium cabbage
Zucchini - 600 g
Carrots - 1 pc.
Tomato - 1-2 pieces
Onion - 2 pcs
Salt - to taste

Cooking:

1. The longest will be the process of preparing vegetables.

Zucchini must be peeled, core with seeds removed (if it is old) and cut into small cubes.

Finely chop the onion, grate the carrots, chop the cabbage, and cut the tomatoes into small slices.

To speed up cooking, vegetables can be cut in sequence while previously prepared ones are cooked.

2. First of all, fry the onion in a small amount of vegetable oil.

3. When the onion becomes translucent, send tomatoes and carrots to the pan. We continue to pass over medium heat for another 7-10 minutes, stirring occasionally.

4. Next, send the zucchini and cabbage, salt (about 1 tablespoon of salt), mix, cover the pan with a lid, reduce the heat to a minimum and leave the vegetables to stew for 40 minutes.

20 minutes after the start of the extinguishing, you need to open the lid and mix everything again. Then close the lid and simmer for the remaining 20 minutes.

Enjoy your meal!

How to stew cabbage with potatoes

Cooking cabbage with potatoes in its sequence of adding ingredients to the pan is somewhat different from previous recipes. And this sequence must be observed so that all vegetables reach readiness at the same time.

For this dish you will need:

Cabbage - 1 medium sized head
Potatoes - 5-6 pcs
Carrots - 1 pc.
Onion - 1 pc.
Tomato paste - 2 tsp
Salt - 2 tsp without a slide

Cooking:

1. As usual, let's start by frying the onion. Only now we fry it not until softened, but until fully cooked. Until it turns golden. And then we remove it to the side, it will be added towards the end of cooking.

2. Salt chopped cabbage with two teaspoons of salt and mix with grated carrots.

In the process of mixing, lightly crush the cabbage so that it releases the juice faster.

We put the vegetables prepared in this way in a deep frying pan, pour in the tomato paste diluted in 1 glass of boiled water, put the pan on a slow fire, close the lid and simmer for 10 minutes.

There is no oil in the pan, so the vegetables need to be mixed a couple of times so that they do not burn.

3. After 10 minutes, send diced potatoes to the pan, add 100 ml of boiled water, close the lid again and simmer for another 15 minutes,

4. After that, add the previously fried onion, mix and simmer until cooked under a closed lid.

The readiness of the stew is determined by the readiness of the potatoes.

If the potatoes are already ready, but there is still a lot of liquid in the pan, then remove the lid and simmer without it for another 5-8 minutes, until the excess moisture boils away.

Enjoy your meal!

Braised cabbage in a pan with rice

A very tasty and satisfying recipe, which is perfect both as a side dish and as an independent dish.

Ingredients:

medium head of cabbage
3 tomatoes
1 bulb
0.5 cup rice (dry)
Vegetable oil
Thyme - 1 tsp
Dried basil - 1 tsp
Dill
Parsley
ground pepper

Cooking:

1. Rice is thoroughly washed under running water and sent to a saucepan with salted water. The water should cover the rice by about 1 cm. Cook for 15 minutes.

The boiled rice will then need to be washed in a sieve to remove the sticky mass.

2. We take a deep frying pan, pour 1 glass of water into it and put the chopped cabbage. We put it on a slow fire, cover with a lid and simmer for 10 minutes, stirring occasionally.

3. Fry the chopped onion separately in a pan with vegetable oil until transparent.

4. Then add sliced tomatoes, dry spices (basil and thyme) to it and fry for another 5 minutes over medium heat, stirring occasionally.

5. We collect all the cooked ingredients in a saucepan where the cabbage was stewed. Salt, pepper, mix and simmer everything together for another 5 minutes over low heat under a closed lid, so that the rice is saturated with vegetable aroma.

6. At the end, add chopped greens, mix again and you're done.

Enjoy your meal!

Recipe for stuffing for pies with cabbage and egg

Do you like cabbage pies? If yes, then here is a great option for stuffing stewed cabbage with an egg. Very tasty. And it's not difficult at all.

We will need:

400 gr cabbage
4 hard-boiled eggs
Water - 80 ml
Vegetable oil - 50 ml
Salt - 1/2 tsp
Sugar - 1/2 tsp

Cooking:

1. Shred the cabbage, put it in a preheated pan with vegetable oil, add water, cover and simmer over low heat for 15 minutes, stirring occasionally.

2. After 15 minutes, the cabbage will get rid of excess moisture and it can already be salted and sweetened. Then close the lid and simmer for another 15 minutes without forgetting to stir.

3. Then remove it from the heat and leave to cool slightly, after which we mix it with eggs, grated on a coarse grater.

That's all. The pie filling is ready.

How to stew sauerkraut?

Well, as a final recipe, I suggest watching a very detailed (but short, which is important) video on how to stew sauerkraut.

Here, it would seem, just stewed cabbage. And there are so many different ways to cook it. And I hope you find the one you like.

And that’s all for today, thanks for your attention and see you on the blog pages.