White cabbage refers to vegetables that are good both fresh and cooked. Salads, soups, main dishes are prepared from it. Stewed fresh cabbage with meat has long been deservedly one of the most popular dishes.

In many national cuisines there are traditions to cook cabbage. It is difficult to name a European country where there is no famous dish of stewed fresh cabbage with meat. Often a very simple cabbage dish is hidden behind a loud foreign name. In Germany, cabbage is cooked with smoked salted pork kasseler. In Swiss and Alsatian cuisine, this is already called choukrut. For these dishes, cabbage can be used after pre-pickling. In Czech restaurants, you can order Bohemian-style cabbage, which is cooked in fried lard, with the addition of lemon juice and caraway seeds. In the days of Soviet catering in all canteens, cabbage with tomato and meat was called hodgepodge.

Braised fresh cabbage with meat

At home, stewed fresh cabbage with meat will not cause much difficulty even for novice cooks. A few small subtleties below will help you avoid mistakes in the cooking process.

To put out fresh white cabbage with meat in the amount of three to four servings you will need:

Cooking

1. Remove the top outer leaves from the cabbage head. Cut out the stem. After that, about one kg of cabbage will remain.
2. Shred the cabbage. It turns out a fairly voluminous cabbage mass.

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Kuhoman to help

The subtlety of cooking fresh stewed cabbage with meat lies in the fact that after cutting it you need to knead it a little with your hands, then it will not only decrease in volume, but also release juice, which will avoid burning during cooking.

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Kuhoman to help

Important! Water is not added to this dish, stewing occurs due to the released juice.

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6. While the cabbage is stewing, you need to prepare the dressing. For her, finely chop the onion and carrot. Heat the remaining oil in a skillet. Fry the onion first, after five minutes put the carrots, and after another five minutes add the tomato.

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Kuhoman to help

The unique specific taste of stewed fresh cabbage with meat will add a large number of acids. In this case, sourness will give a tomato, which can be replaced with finely chopped ripe tomato.

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Thus, the whole process of preparing stewed fresh cabbage with meat takes just over an hour and consists of the following main steps:

• cut cabbage;
• frying meat;
• stewing cabbage with fried meat;
• cooking dressings from onions, carrots, tomatoes;
• compounds of stewed cabbage with dressing;
• adding salt, pepper and herbs.

Serve it tasty dish need hot. It is worth cooking it once so that stewed fresh cabbage with meat is firmly included in the family menu.

thekitchn.com

This delicious stew cooked first on the stove and then in the oven. A little longer than usual, but the result is worth it.

Ingredients

• 4 tablespoons olive oil;
• 2 large heads of onions;
• 120 g of tomato paste;
• 4 cloves of garlic;
• 1400 g chopped tomatoes in their own juice;
• 3 tablespoons brown sugar;
• 3 tablespoons of apple cider vinegar;
• 1 lemon;
• salt - to taste;
• 2 fresh bay leaves;
• ¼ teaspoon cinnamon;
• ½ teaspoon ground nutmeg;
• 1 large head of cabbage;
• 6 small carrots;
• 300 g spelled;
• 900 ml meat broth;
• 1,400 g ground beef;
• a few sprigs of fresh thyme;
• 1 bunch of dill;
• some vegetable oil.

Cooking

Heat 2 tablespoons olive oil over high heat. Fry one chopped onion. Add tomato paste, stir and cook for another minute. Then put the chopped garlic and chopped tomatoes and mix well again.

Turn off the fire. Add sugar, vinegar, juice of a whole lemon, salt, pepper, bay leaves, cinnamon and nutmeg to the vegetables. Cut the cabbage into small strips, carrots into circles and put them in a pan. Stir, cover and simmer, stirring occasionally, for an hour until the cabbage is very soft. Then take out the bay leaves.

In the meantime, prepare spelled. Heat the remaining oil in a saucepan and fry the chopped onion. Put spelled and cook for a couple of minutes, stirring constantly. Pour in the broth, add the chopped thyme leaves and bring to a boil. Then reduce the heat, cover the saucepan with a lid and cook spelled for another 15 minutes.

In a large bowl, combine minced meat, spelt (with liquid), chopped dill and salt to taste. Grease a large baking dish vegetable oil. Put the meat mixture on the bottom, then the stewed cabbage. Cover with foil and bake in a preheated oven at 180°C for an hour.

thekitchn.com

It is unlikely that you have tried just baking cabbage in the oven. And in vain, because it turns out soft and juicy. And spices and bacon give it a special flavor.

Ingredients

• 1 medium head of cabbage;
• 3 tablespoons of olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 8 slices of bacon.

Cooking

Remove the top leaves from the cabbage and wash it. Cut into quarters, remove the stalk, then cut each piece in half. Place cabbage on a baking sheet, drizzle with olive oil and sprinkle generously with spices.

Cut the bacon slices in half and place over the cabbage. Place in a preheated oven at 230°C for 30 minutes. After 15 minutes from the start of baking, turn the pieces of cabbage over. Serve hot.

chefdehome.com

Soup not in meat broth? Easy! And also hearty and incredibly tasty.

Ingredients

• a little olive oil;
• 1 head of onion;
• 2 cloves of garlic;
• 2 tablespoons of tomato paste;
• ½ teaspoon dried oregano;
• salt - to taste;
• 2 tomatoes;
• ½ teaspoon dried basil;
• a handful of fresh spinach;
• ½ head of cabbage;
• 250 g frozen vegetable mix;
• 900 ml vegetable broth or water;
• ground black pepper - to taste;
• ½ bunch of parsley.

Cooking

Pour olive oil into a deep saucepan, add chopped onion, garlic, tomato paste, oregano and salt. Roast for about 5 minutes, stirring occasionally. Add the diced tomatoes, basil and chopped spinach to the skillet and cook for a couple more minutes.

Add finely chopped cabbage, mixed vegetables, broth or water, salt and pepper. Bring to a boil, lower the heat and simmer for about 10 minutes until the vegetables soften. Add to cooked soup lemon juice, chopped parsley and spices to taste.

natashaskitchen.com

Unusual and simple variation known to all.

Ingredients

• ½ medium head of cabbage;
• 450 g minced pork;
• 450 g minced turkey;
• 700 g boiled rice room temperature;
• 1 large head onion;
• 2 large eggs;
• salt - to taste;
• ground black pepper - to taste;
• a few sprigs of parsley or dill;
• a little vegetable oil;
• 50 g butter;
• 1 large carrot;
• 200 ml;
• 700 ml hot water.

Cooking

Cut the cabbage into small thin strips, after removing the stalk. Pour into boiling water and cook for 10 minutes. Then drain and squeeze out excess liquid.

In a large bowl, mix the minced meat, cabbage, rice, half the chopped onion, eggs, spices (to your taste) and chopped herbs. Mix well, make balls from this mixture and place in a deep baking dish, greased with oil.

Heat the olive oil in a frying pan and melt the butter. Fry the remaining onion on it, add the grated carrots and cook for another 3 minutes until it softens. Add marinara and hot water. Bring to a boil and season with spices.

Pour sauce over lazy cabbage rolls. Cover the mold with foil and place in a preheated oven at 220°C for 40 minutes.

cookingclassy.com

And here's another one interesting option for those who love cabbage rolls, but do not like to wrap them.

Ingredients

• 1 tablespoon of olive oil;
• 700 g ground beef;
• salt - to taste;
• ground black pepper - to taste;
• 1 large onion;
• 2 large carrots;
• ½ medium head of cabbage;
• 3 cloves of garlic;
• 800 ml beef broth;
• 600 g of tomato paste;
• 800 g chopped tomatoes in their own juice;
• 2 tablespoons brown sugar;
• 1 tablespoon Worcestershire or soy sauce
• 1½ teaspoons paprika;
• 1 teaspoon dried oregano;
• ¾ teaspoon dried thyme;
• 1 Bay leaf;
• 140 g long grain rice;
• 1 tablespoon lemon juice;
• ½ bunch of parsley.

Cooking

Heat the oil in a saucepan or cauldron over medium heat. Put the minced meat there, season with spices and fry, stirring occasionally, until the meat is browned. Then put it on a plate.

In the same place, lightly fry the chopped onion and grated carrots. Add finely chopped cabbage and cook for a couple of minutes. Then add minced garlic and mix well.

Pour in the broth, add the tomato paste, chopped tomatoes, sugar, sauce, paprika, oregano, thyme and bay leaf. Put the meat, season with spices and bring to a boil. Take out the bay leaf. Then add the rice, cover and cook over low heat, stirring occasionally, for about 25 minutes. Rice should become soft.

If the soup seems too thick, add a little more water or broth. At the end, add lemon juice, chopped parsley and mix.

thekitchn.com

For this dish, you can use the leftover from yesterday's dinner. boiled potatoes. The main thing is to choose fragrant and tasty.

Ingredients

• 220 g potatoes;
• salt - to taste;
• 220 g pasta (preferably whole grain);
• 1 clove of garlic;
• 1 small head of cabbage;
• ground black pepper - to taste;
• 15 g butter;
• 100 g grated hard cheese.

Cooking

Peel the potatoes, place in a saucepan and pour over cold water. Add salt and bring to a boil over medium heat. Reduce the heat and until it becomes soft. Remove the potatoes and boil the pasta in the same water until al dente. Drain the water, reserving some for later.

Heat the olive oil in a frying pan and sauté the minced garlic in it. Finely chop the cabbage, removing the stalk, and add to the garlic. Season with salt and pepper. Cook the cabbage, stirring occasionally, for a few minutes until softened.

Add pasta, sliced ​​potatoes and remaining water to cabbage. Cook for a few minutes, add butter and grated cheese. Mix well, season with spices and cook for a few more minutes.

centercutcook.com

Incredible aroma is given to cabbage by various spices. Feel free to experiment: add turmeric for color, and asafoetida for an unusual smell.

Ingredients

• 2 tablespoons of olive oil;
• 1 teaspoon of zira;
• a small piece of ginger (about 2.5 cm);
• 1 teaspoon paprika;
• 1 teaspoon ground coriander;
• 1 head of cabbage;
• salt - to taste;
• 60 ml of water;
• 180 g frozen green peas.

Cooking

Heat the oil in a frying pan and add the cumin and grated ginger. Saute for a minute, then add paprika, coriander, chopped cabbage and salt. Stir and add water.

Cover and simmer for 8-10 minutes until cabbage softens. Put the peas in the pan and cook the dish for a couple more minutes.

thekitchn.com

Who said that cabbage can only be stewed in water?

Ingredients

• 1 head of cabbage;
• 50 g butter;
• 4 cloves of garlic;
• 170 ml of white wine;
• salt - to taste;
• ground black pepper - to taste;
• 100 g of grated parmesan.

Cooking

Remove the top leaves from the cabbage and rinse it under running water. Cut the head of cabbage into 4 parts, remove the stalk and cut the cabbage into small strips.

V large saucepan melt the butter over medium heat. Fry chopped garlic on it until golden brown. Put the cabbage in the pan and mix well so that it is completely covered with oil. Cook for 5-8 minutes, stirring constantly, until the cabbage is translucent and starting to brown.

Pour wine into a saucepan and bring to a boil. Then reduce the heat, cover and cook for another 15 minutes or more, until the cabbage reaches the desired softness. Season with spices and stir. Sprinkle shredded cheese over cabbage before serving.

jamieoliver.com

Recipe for hearty and healthy breakfast or a snack from celebrity chef Jamie Oliver.

Ingredients for 4 servings

• 1 ripe avocado;
• 3 limes;
• ½ bunch of cilantro;
• 3 tablespoons of natural yogurt;
• a little olive oil;
• salt - to taste;
• 1 small head of onion;
• 1 carrot;
• ½ head of cabbage;
• 1 chili pepper;
• 8 large eggs;
• ground black pepper - to taste;
• 60g grated cheddar or other hard cheese

Cooking

Place the avocado pulp in a blender, add the juice of 2 limes, cilantro stalks, yogurt and a little bit of olive oil. Blend until smooth and season with salt. Cut the onion, carrot and cabbage into small thin strips. Mix chopped chili, most of the cilantro leaves and yogurt sauce with vegetables. Add salt if necessary.

Whisk the eggs, add some water and season with salt and pepper. Heat the oil in a frying pan and lay out ¼ of the egg mass. Sprinkle ¼ of grated cheese and fry for a couple of minutes on one side. Make three more servings of the omelet in the same way. Put the omelet on a plate, put on top cabbage stuffing and roll up carefully.

thekitchn.com

If desired, you can not spread the mixture on bread, but leave it in the form of a salad.

Ingredients for 10 sandwiches

• 1 can canned tuna;
• ¼ small head of cabbage;
• ½ bunch of green onions;
• 1 tablespoon of mayonnaise;
• 3 tablespoons of Greek yogurt;
• salt - to taste;
• ground black pepper - to taste;
• 10 large slices of bread.

Cooking

Drain the liquid from the tuna and mash the fish with a fork. Chop cabbage and onion and mix them with tuna, mayonnaise, yogurt and spices. Spread cabbage mixture on 5 slices of bread, top with remaining slices and cut in half.

We continue the story about the legendary dishes of the cuisines of different nations.

In Poland, this 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, as bigos is very satisfying and warms well in cold weather. But in other seasons, they also use it with pleasure.

In simple terms, bigos is a stewed cabbage with meat. But the whole secret is how to cook this dish. It is known that "the devil is in the details", so for right taste bigos, it is the nuances and details that are important.

Meat

Bigos requires beef. It is best to take the brisket, it has fat, and cabbage goes well with it. You can also add pork, semi-smoked sausage, sausages. The more varieties of meat, the tastier bigos. It's like in a Russian hodgepodge, she loves too different varieties meat products.

cabbage, onion, carrot

The second component of bigos is cabbage. We take fresh and sour. 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.

Flavor components

In order for the bigos to turn out so that you “swallow your tongue”, you need to conjure over its taste. For this you will need: apple, wine, tomato, garlic, cumin, vinegar, sugar, pepper, any dry seasonings that you like.
Stock up on all of this? Fine. Now you can start cooking.

How to cook bigos

Chop fresh cabbage and add sauerkraut to it. Add some water and put it all to simmer over low heat. Cabbage takes a long time to simmer, so it's best to place the pot on a splitter to avoid burning.

Now cut the meat into small pieces, as for goulash. Put it in a frying pan and fry until lightly browned. Then put the meat into the pot 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, crust is not needed here. Also send them to the pan with bigos.

When the meat and cabbage are soft, 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 sausages significantly improve the taste of bigos, make it richer.

Now you can start the sacrament 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 a saucepan.

Now fill the bigos with tomato paste. You can also take ketchup. But it contains nutritional supplements, so natural tomato paste is preferable.

You can use tomatoes instead of tomato paste. Only in this case they must be scalded with boiling water, skinned, cut into small pieces and then stewed in a frying pan or in a saucepan to evaporate excess liquid. There shouldn't be too many tomatoes. Remember that this is only flavor additive, which should not clog the taste of cabbage, but only set it off.

Peel a few garlic cloves, but don't cut them, leave them whole. Add them to bigos. Sprinkle 1 teaspoon of cumin seeds there.

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

Some housewives add finely chopped prunes there.

Mix 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's not all. Real Polish bigos is cooked on the second day! It is heated up again, allowed to stew a little and turned off. On the third day, repeat the same.

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

Stewed cabbage

Chop the peeled cabbage, put in a saucepan, add a tablespoon of oil, 1/2 cup of water or meat broth, cover the saucepan 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 flour fried with butter in a saucepan, stir and boil. Fresh cabbage can be replaced with sauerkraut, but in this case, you do not need to add vinegar. For 1 kg of cabbage - 2 onions, 2 tbsp. spoons of tomato puree, 1 tbsp. a spoonful of vinegar, 1 tbsp. a spoonful of sugar, the same amount of flour and 3 tbsp. tablespoons of oil.

A book about delicious healthy food. 8th edition, revised and enlarged. - 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 cups of water 1 onion 6 dry porcini mushrooms 0.5 tsp of black pepper 50 75 g of bacon Preparation: Soak the mushrooms and chop or grind dry.… … Big Encyclopedia culinary arts

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

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

WHITE CABBAGE- biennial plant. In the first year it forms a head, in the second year it blooms and forms seeds. The stem, when hilled, forms adventitious roots. The lower part of the stem with fallen old leaves is called the outer stalk. Varieties with high outer ... ... Encyclopedia of seeds. vegetable crops

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, cumin 0.1, herbs 15, salt. Recipe … Encyclopedia of culinary recipes

Books

• Easter table from a slow cooker Delicious and healthy, Lubomirova K. In this book, we have collected 28 best recipes unique Easter dishes from different countries: an unusual Finnish pudding from rye flour, delicious English raisin buns, refreshing German ... Buy for 112 rubles
• Easter table from a multicooker, Ksenia Lyubomirova. From the publisher: In this book, we have collected 28 of the best recipes for unique Easter dishes from around the world: unusual Finnish rye flour pudding, delicious English raisin buns, refreshing ...

Cabbage stew with meat is considered a nutritious and easy-to-cook dish. At the same time, in diet food it occupies a leading position due to the right combination of ingredients. The dish acquires a piquant, unique taste, if you add to it sausages, mushrooms, smoked meats or minced meat.

Classically cooked stewed cabbage with meat is a food that comes from a Soviet-era canteen. Prepare a vegetable in a saucepan with a thick bottom or a cauldron.

Ingredients:

• white cabbage - 1 kg;
• lean meat - 0.5 kg;
• onion turnip - 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 pat dry.
2. Chop onion and cabbage. Use a special knife for shredding.
3. cut meat in small pieces and fry until crispy in oil. 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. Put the tomato paste in a small bowl, add the flour and mix. Then add vinegar, salt, sugar.
6. Add everything to the pot along with the spices.
7. Stir and continue to simmer for another 10 minutes.

The classic recipe is ready.

Braised 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 cooked 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 steps:

1. Wash and then cut the meat into small cubes. Pour oil into a saucepan, fry the product until medium doneness.
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. Pour the potato cubes into a saucepan and cook for 5 minutes.
6. Chop cabbage forks, add to vegetables. Close the lid and then cook for 10 minutes.
7. Dilute in 100 gr. water paste, add salt. Pour into a cauldron, put bay leaf and pepper.
8. Simmer until done.

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

Sausage Recipe

Cooking stewed cabbage with sausages is easy.

This will require:

• 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 carrot 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 carrots, and after 3 minutes pour chopped forks.
5. Simmer for 25 minutes and stir.
6. Chop the tomato and place in a bowl with vegetables.
7. Peel the sausages, finely chop and pour into the cooking dish.
8. Add salt with spices.
9. Continue simmering for another 20 minutes.

The dish cooked according to this recipe is low-calorie.

Sauerkraut stewed with meat

Before cooking sauerkraut squeeze, try. If the taste is sour, then pour cold water and rinse. If it does not help, then it is allowed to boil 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, fragrant 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 pour hot water. The liquid should just cover the contents of the pan.
5. Add sauerkraut to the rest of the ingredients and simmer for 60 minutes. Salt shortly before being ready.

Garlic lovers can add it at the end of cooking.

Cauliflower stew with meat

For cooking, you 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. Dip them in salted boiling water. Withstand 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. Put the meat on the bottom of the container and pour it with low-fat sour cream.
4. Pour cool water, sprinkle with dry spices, as well as salt. Cover with a lid and cook for 20 minutes over low heat.
5. Add inflorescences, simmer for 15 minutes, not forgetting to stir. At the end, sprinkle with herbs.

A little liquid will remain in the cooked dish, this is a mixture of sour cream and meat broth.

with rice

How to stew cabbage with rice, what would be delicious? It's really easy.

For cooking 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.

Cooking progress:

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

With meat and buckwheat

It turns out lovely dish when they stew cabbage with meat and buckwheat.

To cook you need:

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

Step by step description:

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

It takes 50 minutes for the hostess to prepare this wonderful and original dish.

With meat and mushrooms

This recipe for cabbage with meat in a slow cooker will turn out to be unusually 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, chop the cabbage forks. Mushrooms cut in the form of plastics, and the onion in half rings. Grate the carrots, drive the garlic through the press.
2. Pour oil into the capacity of the multicooker and fry the onion in the “Frying” mode.
3. Add mushrooms and continue frying for another 10 minutes.
4. Then it was the turn of meat with carrots. Fry for a quarter of an hour.
5. Add chopped cabbage, salt, add spices, as well as water.

Features of cooking stewed cabbage

Taste ready meal depends not only on the quality of the products and the technology of preparation, but also on the capacity in which the quenching process will take place.

in a frying pan

To stew cabbage, you need to choose a suitable frying pan. A pan with a non-stick coating and standard sides is best suited. Perfectly cope with the task and a cast-iron frying pan. A cooked vegetable in a pan is something between a stew and 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 is firmly established in modern kitchen. 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 delicious and tender.

But you need to know a few points in cooking:

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

Whatever technology is used to cook cabbage, it is always a dietary product. It contains a large amount of vitamins, as well as micro and macro elements that are beneficial to humans.