Stewed cabbage

Chop the peeled cabbage, put it in a pan, add a tablespoon of oil, 1/2 cup of water or meat broth, cover the pan with a lid and simmer for 40 minutes. Then add the fried onion, tomato puree, vinegar, sugar, salt, bay leaf, pepper and continue to simmer until tender, about 10 minutes. When the cabbage is ready, put the flour fried with butter into the pan, stir and boil. Fresh cabbage can be replaced with sauerkraut, but in this case there is no need to add vinegar. For 1 kg of cabbage - 2 onions, 2 tbsp. spoons of tomato puree, 1 tbsp. spoon of vinegar, 1 tbsp. a spoonful of sugar, the same amount of flour and 3 tbsp. spoons of butter.

A book about tasty and healthy food. 8th edition, revised and expanded. - M.: Agropromizdat. L. M. Bogatova. 1987.

• Stewed potatoes with smoked brisket
• Stewed beets in sour cream

See what “Stewed cabbage” is in other dictionaries:

Stewed cabbage- Ingredients: 1 kg of sauerkraut 2 glasses of water 1 onion 6 dry porcini mushrooms 0.5 teaspoons of black pepper 50 75 g of lard Preparation: Soak the mushrooms and chop or grind dry.… … Great Encyclopedia of Culinary Arts

Hungarian stewed cabbage- Cuisine: Hungarian cuisine Type of dish: Main courses Ingredients: Smoked loin 60, sauerkraut 200, pork fat 20, onion 20, flour 10, sour cream 20, red pepper 0.2, salt. Recipe …

Cabbage stewed in Russian style- Cuisine: Russian cuisine Type of dish: Main courses Cooking time (minutes): 5 Ingredients: Fresh cabbage 250, butter or animal margarine 5, pork lard 25, or smoked brisket 35, carrots 10, onions 20, parsley 5, tomato puree 20, vinegar (3%) ... Encyclopedia of culinary recipes

WHITE CABBAGE- biennial plant. In the first year it forms a head of cabbage, in the second year it flowers and produces seeds. When hilled, the stem forms adventitious roots. The lower part of the stem with fallen old leaves is called the outer stump. Varieties with high outer... ... Encyclopedia of seeds. Vegetables

Boiled cabbage- Cuisine: Russian cuisine Type of dish: Main courses Cooking time (minutes): 10 Ingredients: Cabbage 300, butter 20, sour cream 50, herbs, salt. Recipe … Encyclopedia of culinary recipes

Custard cabbage- Cuisine: Russian cuisine Type of dish: Main courses Ingredients: Cabbage 200, water 200, potatoes 200, vegetable oil 10, caraway seeds 0.1, greens 15, salt. Recipe … Encyclopedia of culinary recipes

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• Easter table from a slow cooker, Ksenia Lyubomirova. From the publisher: In this book we have collected 28 of the best recipes for unique Easter dishes from different countries: an unusual Finnish rye pudding, delicious English raisin muffins, a refreshing…

Stewed cabbage with meat is considered a nutritious and easy-to-prepare dish. At the same time, it occupies a leading place in dietary nutrition due to the correct combination of ingredients. The dish acquires a spicy, unique taste if you add sausages, mushrooms, smoked meats or minced meat to it.

Classically prepared stewed cabbage with meat is a food originally from a Soviet-era canteen. Prepare the vegetable in a thick-bottomed pan or cauldron.

Ingredients:

• white cabbage – 1 kg;
• lean meat – 0.5 kg;
• onion – 2 pcs.;
• tomato paste – 2 tbsp. l.;
• vinegar 6% – 1 tbsp. l.;
• sugar – 1 tbsp. l.;
• wheat flour – 1 tbsp. l.;
• spices (pepper, bay leaf);
• salt to taste.

Cooking algorithm step by step:

1. Rinse the meat and dry.
2. Chop the onion and cabbage. Use a special knife for shredding.
3. Cut the meat into small pieces and fry in oil until crust forms. Then add the onion and cook for 5 minutes.
4. Place shredded cabbage on top. Pour in half a glass of broth, if not, then water. Cook on low heat for 45 minutes.
5. Place tomato paste in a small container, add flour and stir. Next add vinegar, salt, sugar.
6. Add everything to the pan along with the spices.
7. Stir and continue simmering for another 10 minutes.

The classic food recipe is ready.

Stewed cabbage with meat and potatoes

The dish is prepared in a cauldron or you can use a large saucepan. Stewed cabbage with meat and potatoes is considered an all-season dish; it is prepared all year round.

Required Products:

• meat – 500 g;
• cabbage – 500 g;
• potatoes – medium 5 pcs.;
• tomato paste – 4 tbsp. l.;
• bulb;
• carrot;
• peppercorns;
• salt.

Cooking stages:

1. Wash and then cut the meat into small cubes. Pour oil into a saucepan and fry the product until medium done.
2. Cut the onion into half rings and the carrots into strips.
3. Combine vegetables with meat. Cook for 15 minutes.
4. Peel and then cut the potatoes.
5. Place the potato cubes in a saucepan and cook for 5 minutes.
6. Chop cabbage forks and add to vegetables. Cover with a lid and then cook for 10 minutes.
7. Dilute in 100 gr. water pasta, add salt. Pour into a cauldron, add bay leaf and pepper.
8. Simmer until done.

If the cabbage turns out to be dry during cooking, you can add half a glass of broth or water.

Recipe with sausages

Stewed cabbage with sausages is easy to prepare.

To do this you will need:

• medium sized cabbage;
• sausages – 2 pcs.;
• carrot;
• large tomato;
• olive or sunflower oil – 3 tbsp. l.;
• salt;
• spices.

Let's start cooking:

1. Chop the cabbage, cut the onion into half rings, and pass the carrots through a grater.
2. Pour oil into the bottom of the pan.
3. Fry onion half rings over low heat until golden brown.
4. Add the carrots, and after 3 minutes add the shredded fork.
5. Simmer for 25 minutes and stir.
6. Chop the tomato and place it in a container with vegetables.
7. Peel the sausages, chop finely and pour into the dish being prepared.
8. Add salt and spices.
9. Continue simmering for another 20 minutes.

The dish cooked according to this recipe is low in calories.

Sauerkraut stewed with meat

Before cooking, squeeze out the sauerkraut and taste it. If the taste is sour, then pour cold water and rinse. If this does not help, then you can boil it for 10 minutes. Then drain the liquid and squeeze out.

Ingredients:

• sauerkraut – 700 gr.;
• meat – 500 gr.;
• onions – 2 pcs.;
• tomatoes 2 pcs. can be replaced with tomato paste - 4 tbsp. l.;
• vegetable oil – 4 tbsp. l.;
• spices (cumin seeds, allspice with hot pepper);
• salt.

Start cooking:

1. Cut the meat into medium-sized pieces.
2. Chop the onion, then fry a little.
3. Fry the meat with cumin until it turns white, about 10 minutes.
4. Add tomatoes and add hot water. The liquid should slightly cover the contents of the pan.
5. Add sauerkraut to the rest of the ingredients and simmer for 60 minutes. Just before it's ready, add salt.

Garlic lovers can add it at the end of cooking.

Cauliflower stewed with meat

For cooking you will need a frying pan with a lid.

You will also need:

• cauliflower – 0.2 kg;
• pork – 0.5 kg;
• sour cream – 0.5 kg;
• water – 1 l.;
• dry, ground spices (paprika, coriander, ginger and garlic) - 0.5 tsp;
• salt.

Cooking steps:

1. Divide the cabbage into inflorescences. Place them in salted boiling water. Leave for no more than 6 minutes. Then separate from the water and let the liquid drain.
2. Cut pork, chicken or young beef into pieces.
3. Place the meat on the bottom of the container and pour low-fat sour cream over it.
4. Pour in cool water, sprinkle with dry spices and salt. Cover with a lid and cook for 20 minutes over low heat.
5. Add the inflorescences, simmer for 15 minutes, remembering to stir. At the end, sprinkle with herbs.

There will be some liquid left in the cooked dish; it is a mixture of sour cream and meat broth.

With rice

How to stew cabbage with rice so it’s delicious? It's actually not difficult.

For preparation you will need:

• cabbage – 0.5 kg;
• rice – 150 gr.;
• tomato juice – 100 gr.;
• water – no more than 1 liter;
• carrots and onions 1 pc.;
• vegetable oil – 4 tbsp. l.;
• ground pepper;
• salt.

Preparation progress:

1. Chop the cabbage, preferably not finely.
2. Rinse the rice well.
3. Place the cabbage in a saucepan, pour in 2 tbsp. l. oil and fry a little, stirring.
4. Add washed rice.
5. Fill the contents of the saucepan with water; it should cover everything completely.
6. Simmer over moderate heat.
7. Fry onion half rings in a frying pan until golden brown in the remaining oil.
8. Add carrots passed through a coarse grater and fry for another 3 minutes.
9. Pour tomato juice into the roast and cook for 5 minutes.
10. Add the contents of the pan to the cabbage and rice. Add salt and pepper, stir.
11. Simmer over moderate heat until done.

With meat and buckwheat

It turns out to be a wonderful dish when you stew cabbage with meat and buckwheat.

To prepare you need:

• cabbage – 400 gr.;
• buckwheat – 200 gr.;
• pork – 700 gr.;
• onion – 50 gr.

Step by step description:

• Cut the onion into half rings, the meat into medium cubes and shred the cabbage.
• Fry the meat until white, then add the onion and after 5 minutes add the cabbage. Simmer everything for 20 minutes.
• Boil the buckwheat separately.
• Mix everything, add salt and simmer until done.

The housewife only needs 50 minutes to prepare this wonderful and original dish.

With meat and mushrooms

This recipe for cabbage with meat in a slow cooker will turn out incredibly tender.

Products:

• mushrooms (champignons) – 200 gr.;
• meat – 400 gr.;
• cabbage – 700 gr.;
• Sunflower oil – 2 tbsp. l.;
• water – 1 glass;
• carrot;
• 2 cloves of garlic;
• ground pepper;
• salt.

Where to begin:

1. Cut the meat into medium pieces, shred the cabbage with forks. Cut the mushrooms into plastic shapes and the onion into half rings. You need to grate the carrots and press the garlic through a press.
2. Pour oil into the multicooker container and fry the onion in the “Fry” mode.
3. Add mushrooms and continue frying for another 10 minutes.
4. Then it was the turn of the meat and carrots. Fry everything for a quarter of an hour.
5. Add chopped cabbage, salt, spices, and water.

Features of preparing stewed cabbage

The taste of the finished dish depends not only on the quality of the products and cooking technology, but also on the container in which the stewing process will take place.

In a frying pan

To stew cabbage, you need to choose a suitable frying pan. A frying pan with a non-stick coating and standard sides is best suited. A cast iron frying pan will do the job perfectly. A cooked vegetable in a frying pan is something between a stew and a fried dish. It is necessary to ensure that the liquid in the pan does not completely evaporate, otherwise the cabbage may fry and then burn.

In a slow cooker

The multicooker has firmly established itself in the modern kitchen. The stewed cabbage in it turns out to be very tender, since the entire cooking process takes place at a constant low temperature.

In the oven

Cabbage cooked in the oven is tasty and tender.

But you need to know a few points in preparation:

1. Bake only ripe, firm heads of cabbage.
2. The weight of the fork is at least 1 kg.
3. The head of cabbage should not have any foreign odors, otherwise they will intensify during baking.
4. The baked vegetable goes well with cheese and white fish.
5. It is not recommended to finely chop the cabbage, otherwise it will resemble porridge.

Regardless of the technology used to prepare cabbage, it is always a dietary product. It contains a large amount of vitamins, as well as micro and macroelements that are beneficial to humans.

In Poland it is bigos (in Russian it is sometimes called “bigus”). This is one of the most famous Polish dishes. The Slavic brothers especially often eat it in winter, since bigos is very filling and warms well in cold weather. But in other seasons they also enjoy using it.

Simply put, bigos is stewed cabbage with meat. But the whole secret is how to prepare this dish. It is known that “the devil is in the details,” so nuances and details are important for the right taste of bigos.

Meat

To prepare bigos you need beef. It is best to take brisket, it has fat, and cabbage goes well with it. You can also add pork, semi-smoked sausage, sausages. The more types of meat, the tastier the bigos. It’s like in the Russian solyanka, she also loves different types of meat products.

Cabbage, onions, carrots

The second component of bigos is cabbage. We take fresh and pickled. The ratio is to taste. Polish housewives usually use the proportion: 50 to 50, that is, half fresh cabbage and half sauerkraut.

You can’t do without onions and carrots either; they are excellent companions for cabbage.

Flavoring components

To make bigos so “tongue-swallowing”, you need to work some magic on its taste. For this you will need: apple, wine, tomato, garlic, cumin, vinegar, sugar, pepper, any dry seasonings you like.
Have you stocked up on all this? Great. Now you can start cooking.

How to cook bigos

Chop fresh cabbage and add sauerkraut to it. Add a little water and simmer it all over low heat. The cabbage should be stewed for a long time, so it is best to place the pan on a divider to avoid burning.

Now cut the meat into small pieces, as for goulash. Place it in a frying pan and fry until slightly golden brown. Then place the meat in the pan with the cabbage.

Finely chop the onion. Grate the carrots on a coarse grater. Mix the vegetables and fry them in the fat rendered from the brisket. Fry until pinkish; no crust is needed here. Also add them to the pan with bigos.

When the meat and cabbage are tender, add the sausage and diced sausages to the pan. Of course, you can do without smoked meats, limiting yourself to one brisket, but sausage and frankfurters significantly improve the taste of bigos and make it richer.

Now you can begin the ritual to achieve the desired taste.

Peel the apple from the skin and seeds and grate it on a coarse grater. Add to bigos.

Pour half a glass of dry white or red wine into the pan.

Now season the bigos with tomato paste. You can also take ketchup. But it contains food additives, so natural tomato paste is preferable.

You can use tomatoes instead of tomato paste. Only in this case, they need to be scalded with boiling water, the skin removed, cut into small pieces and simmered in a frying pan or saucepan so that the excess liquid evaporates. There shouldn't be too many tomatoes. We remember that this is just a flavoring additive that should not overwhelm the taste of cabbage, but only highlight it.

Peel a few cloves of garlic, but do not cut them, let them remain whole. Add them to bigos. Add 1 teaspoon of cumin seeds there.

Add vinegar, add sugar, salt and pepper. Taste the dish all the time, achieving a rich sweet and sour taste. If you want, add dry seasonings: coriander, etc. Bigos likes a lot of seasonings.

Some housewives also add finely chopped prunes.

Stir everything well and let it simmer over low heat. If necessary, add a little water.
When all the ingredients are soft and the dish has acquired the desired taste, turn off the heat and let it cool.

But that is not all. Real Polish bigos is also prepared on the second day! It is heated again, allowed to simmer a little and turned off. On the third day the same thing is repeated.

Well, the most avid housewives, who scrupulously follow ancient recipes, take bigos out into the cold at night and heat it up in the morning. It is believed that from all these manipulations, bigos acquires an unsurpassed, real taste.

Now everyone knows how important it is to regularly consume a product like cabbage. It contains many minerals: calcium, potassium, phosphorus. The product is also rich in vitamins A and B. In addition, cabbage is considered ideal for those who are planning to lose some weight. It also has some medical indications, for example, when consumed regularly, it is released in abundance and therefore it can help people suffering from constipation.

Cabbage, as a rule, is used in many dishes as a component product, in salad or borscht, but it can often be used as a main dish. One of the main ones is stewed cabbage. Even this dish can be prepared in different ways.

Each housewife has her own recipe, loved by her family. If it can’t be considered something gourmet and can’t be served at a holiday table, then it can definitely gather the family together for a Sunday home-cooked dinner. It also makes an ideal pie filling. This article will describe several cooking options that will perfectly diversify the everyday menu.

For lunch, for example, stewed cabbage with an egg or with meat and sausages is suitable. To prepare cabbage with meat you will need two kilograms of kaputa, sausages and meat, one onion, also pepper and salt. It is necessary to finely chop the onion, chop the cabbage, the thinner the better, cut the sausages and meat. After this, the onions are fried with meat products and cabbage is added. After frying, the products should be simmered under the lid. It will take about two hours to fully cook. Sauerkraut is also quite suitable for this dish. Some people add a little prune at the end, which gives the dish a piquant flavor.

Stewed cabbage is good with mushrooms. To prepare this dish you will need champignons, one onion, a carrot, a little tomato paste, 150 grams of sour cream, spices and vegetable oil. The onion must be finely chopped and placed in a preheated and oiled frying pan. After a short frying, mushrooms are added, previously boiled, peeled and chopped. After a few minutes of frying the mixture, grated carrots are added, and after another five minutes, finely shredded cabbage is added to the almost ready-made tomato dressing. Everything is mixed, the temperature is set to low, the lid is closed and everything is cooked for about two hours. The dish is salted half an hour before it is ready, at the same time all the necessary seasonings, pepper and sour cream are added. An important point is that if bay leaf has been added, it must be removed from the dish after cooking, otherwise it will acquire a bitter taste. This cabbage can be served either hot or cold.

Fresh stewed cabbage in pots is considered one of the most delicious dishes, and, by the way, it can also be served on a holiday table. The roots of this dish come from France, which is why it is called “French stewed cabbage.” First you need to fry the bacon, pre-cut into small pieces, in vegetable oil. It must be cooked to such an extent that the fat is completely rendered. You can add some ham to the bacon and fry it too. After this, the meat should be removed and the onion, in the amount of two heads, should be fried in the remaining oil. All vegetables that will be part of the dish are finely chopped or grated and stewed until almost fully cooked. The entire prepared mixture along with the added cabbage should be placed in pots, spices should be added and baked. This dish is quite suitable for a festive table.

As you can see, all cooking recipes are very diverse, so you should not limit yourself to one method of stewing. You can even experiment with cabbage.

Good day, dear readers! Today we will present to your attention a recipe for stewed cabbage with meat or “Bigus”.

Bigus is the national dish of all Slavic peoples. This dish is traditional for Lithuanian, Ukrainian, Latvian, Belarusian and Polish cuisine. Serve stewed cabbage with meat as a second course. As the name suggests, it is prepared from meat and stewed cabbage. There are a huge number of options for preparing this dish. There are approximately the same number of recipes for how many chefs prepare this dish.

One of the main ingredients is pork. Pork is easily digestible and contains huge amounts of protein, zinc, iron and B vitamins, which contribute to the normal functioning of the central nervous system, which affects healthy sleep.

Ingredients:

1. Pork – 500 g

2. Onions – 3 pieces

3. Carrots – 2 pieces

4. Cabbage – 1 kg

5. Salt, spices - to taste

Cooking method:

1. Chop the meat, but not very finely, because when the meat is stewed, it will become smaller.

2. Now let's start chopping the onions. Wash the onions well. It must be cut into half rings and quite thinly.

3. Take a fine grater and grate the carrots on it. It is advisable to take a large carrot so that you have enough for the dish.

4. Take our cabbage, a kilogram head of cabbage, and start chopping. It is advisable to use a shredder.

For convenience, we divide the head of cabbage into two parts, place the half of the head of cabbage vertically on the board, in relation to the flat side of the cabbage head. This way, your cabbage will be quite the same. Some chop thickly, and some thinly, so chop it the way you like.

5. Prepare the spices. Be sure to take bay leaf and black pepper. Also, to taste, you can take a mixture of peppers and a mixture of herbs that you prefer.

In addition, you can take 250-300 grams of pitted prunes and chop them coarsely.

Roasting:

6. Heat the frying pan well, pour nothing in and lay out the meat. The meat should release its juices and give up its fat, and so we cook the meat until half cooked. You do not need to cover the lid; the meat should be fried on all sides until golden brown.

7. When the meat is fried on both sides, salt it to your taste and add onion. The onion must be added after crumbling and without mixing with the meat. Now cover the frying pan with a lid so that the dish simmers under the lid for 3-5 minutes, then remove it and cook until the onion is almost golden brown.

8. When everything has reached a golden color, we add our spices and place grated carrots on top. If your meat was lean, you can add a little oil, because the carrots will absorb almost all the oil from the pan. And simmer until the carrots are ready.

9. The carrots are ready, now we can remove the bay leaf from the pan, since it is no longer needed and has given up its juice.

10. Now let's add cabbage. Next, mix the cabbage with the meat and cover with a lid. The cabbage will simmer for a long time, about twenty minutes to half an hour. First, it will release the juice, and then, when all the water has boiled away, only dry cabbage will remain.

11. Stir the cabbage 10 minutes after adding it to our meat. When the cabbage has stewed a little and began to turn yellow, add salt to the dish to taste. Try it, you may need to add some spices if there is not enough richness.

12. Our dish is ready, anyone who wants can add prunes and another five minutes, simmer under a closed lid and then you can remove from the stove.

This is how cabbage with meat turned out, quite a juicy and tasty dish. The dish is served both warm and cold, depending on your wishes or your guests. Also, be sure to try the option with sauerkraut or prunes, as well as with prunes and sauerkraut.
You can make the dish more “fried” for those who like more fried meat.

Another version of this dish is bigus prepared according to a Polish recipe. To do this, we will add semi-smoked sausages to the pork, but change the grams.

1. Take 300 grams of pork or pork ribs and add 350 grams of semi-smoked sausages, and also prepare a dressing for our dish: one glass of tomato juice and 150 ml of dry white wine.
Simmer the meat over low heat for half an hour. Fry the carrots and onions separately and add to the meat. Then mix the juice with wine and season with black pepper and coriander.

2. Next, add white cabbage and sauerkraut to the meat, in 1:1 proportions, cut the prunes into cubes and add to the dish. Then simmer the dish over low heat for another 30 minutes. This is a variation of the dish that we also recommend trying.

We wish you bon appetit and we think you will like it!