How to stew cabbage in a frying pan

Features and benefits

This dish is very simple, but at the same time tasty and healthy. Very often, people who cannot eat this vegetable raw are happy to eat it after stewing.

It should be noted that any heat treatment reduces the usefulness of the product, but still with this method of preparation it is possible to preserve a sufficient amount of valuable elements and vitamins. This dish is characterized by the following useful features:

strengthening the immune system;
normalization of metabolism;
removal of toxins and carcinogens;
stimulation of the gastrointestinal tract;
preventing the formation of gallstones;
improved vision;
beneficial effects on the endocrine system;
weight loss;
improving the functioning of the heart and blood vessels;
cancer prevention;
eliminating skin problems.

In general, regular consumption of stewed cabbage contributes to the overall health of the body.

Selecting stewing ingredients

To get the maximum benefit from using this product, you need to choose it correctly. You need to focus on the following features:

A suitable vegetable has a bright color - green for cabbage and dark purple for cauliflower.
The head of cabbage should be firm. This means that the inside of the vegetable is not rotten.
On fresh vegetables, the leaves are dense and pressed together. They should not show significant damage or stains.
Heads of different sizes vary in taste. The taste of large heads of cabbage is milder.

At first, choosing good cabbage is difficult, but over time you will be able to distinguish a quality product from one that has fallen into disrepair.

How long to simmer

The cooking time may vary. It depends on taste preferences, and is also influenced by the type of vegetable, its size, variety and degree of freshness. For young heads of cabbage, heat exposure for 15-20 minutes is sufficient.

Old cabbage takes longer. The best way to taste food is as it cooks.

It is not worth prolonging the heat treatment process, as this will cause the product to become too soft and lose its beneficial properties.

Cooking cabbage in a saucepan

This is one of the traditional cooking options. Ingredients for it:

cabbage;
onion;
sunflower oil;
tomato paste;
salt;
sugar;
water or broth.

You need to chop the main ingredient, place it in a saucepan and add water and butter or broth. You need to simmer with the lid closed for 40-50 minutes, adding water as needed.

Separately, fry the onion, add sugar, salt, tomato paste and ground pepper. Pour the resulting mixture into the pan and stir. The product should boil for a few minutes, after which it can be considered ready.

How to stew cabbage with tomatoes

You can make a fragrant and tasty side dish if you properly simmer cabbage in tomato sauce. Half a head of cabbage is suitable for this recipe.

In addition, you will need:

bulb;
oil;
tomato paste - 2 or 3 tablespoons;
pepper and bay leaf;
maybe cumin.

First, the onion is fried until it turns golden, and carrots are added to it. After this is fried, cabbage is added. Simmer it all using medium heat. Salt and pepper when the vegetables are well browned. After this, you need to add a little sugar (less than a small spoon) and a drop of citric acid. When all the liquid is gone, add tomato paste. Bring to readiness by reducing the heat.

On a Lenten table, this cabbage is also used as a main dish. Having mastered this method of preparation, proceed to more complex ones.

Braising in a frying pan

Another classic recipe. In order to prepare this dish, you need:

a quarter of a head of cabbage;
bulb;
carrots (2 pcs.);
sunflower oil (2 tbsp.);
salt;
khmeli-suneli.

You need to chop the cabbage, cut the onion into rings, and grate the carrots on a coarse grater. Fry carrots in heated sunflower oil in a frying pan, add onions and then cabbage. All this needs to be salted and mixed, then reduce the heat to low.

If necessary, add water, cover the pan with a lid and leave to simmer for half an hour. Spices are added 5 minutes before the end of cooking. Mix everything again and close it. The dish should sit for about 20 minutes to absorb the flavor of the spices.

Cabbage and zucchini recipe: simmer in a frying pan

Today we will prepare the simplest and most dietary dish from autumn products that are available to the lucky owners of cottages and gardens - stewed cabbage with zucchini in a frying pan. The preparation is quick, the ingredients are affordable, the dish is light – the ideal solution for a healthy lunch.

Ingredients

New harvest cabbage – 1 medium head
Zucchini (zucchini) – 200-300 g
Carrots – 100 g
Onions – 150 g
Khmeli-suneli seasoning - ½ tsp.
Garlic cloves – 4 pcs.
Fresh tomato – 1-2 pcs.
Salt - to taste.

How to stew cabbage and zucchini in a frying pan

First, let's prepare all the components. We clean the zucchini from the skin and seeds, and then cut it into small cubes. Chop the onion into half rings, chop the carrots on a coarse grater, and chop the cabbage into strips on a shredder. Cut the tomato in half and grate it to separate the pulp from the skin.
Fry onions and carrots in hot oil, then add zucchini and cook until browned.
After 5 minutes, pour the cabbage into the frying pan and fry it with the rest of the vegetables for 5-7 minutes, and then add the tomato, finely chopped garlic and coat the vegetables with salt and seasoning.
If the tomato is juicy, then you can simmer the cabbage in vegetable juice, but if there is not enough liquid, then you can add a quarter glass of water and, under the lid, bring the dish to readiness for 10 minutes.

Vegetable stew should be served with fresh finely chopped dill, cilantro or parsley.

With added meat

This vegetable can be cooked in combination with meat. Pork, beef, and poultry are suitable for this. It doesn't matter which pieces are used.

You can add ribs, minced meat, tenderloin, etc. There are no particular differences in the cooking process. You just need to know how long it takes for the selected meat to reach readiness, and take this into account in your work.

It is worth considering one of the existing methods of stewing with meat. For this you will need:

cabbage – 1 kg;
veal – 35 g;
onions – 1 pc.;
carrots – 2 pcs.;
sweet pepper – 1 pc.;
tomato – 1 pc.;
pasta – 2 tbsp. l.;
sour cream – 1 tbsp. l.;
ghee – 2-3 tbsp. l.;
salt;
ground black pepper.

The meat is cut into pieces and fried until crisp. Next, grated carrots and chopped onions are added to it. When the vegetables acquire a golden hue, chop and add the tomato. This is followed by shredded cabbage. All this must be mixed, covered and left to simmer over low heat (for 20 minutes).

Mix tomato paste with sour cream, add 100 ml of water. The resulting sauce is poured into the pan when 20 minutes have passed. Then stir, cover and simmer until done.

Cabbage with meat - a complete dish

The main advantage of any meat is that it goes well with almost any side dish. Stewed cabbage will be indispensable in this case. Thanks to it, the dish becomes light and easily digestible.

Ingredients:

cabbage – 1 kg;
chicken – 0.5 kg;
oil;
salt;
pepper;
a few spoons of tomato.

Preparation:

Separate the meat from the skin and bones and cut into pieces acceptable for consumption.
Pour oil into a hot frying pan and fry the chicken in it for 5 minutes.
Chop the prepared cabbage and add to the meat.
Cover with a lid and simmer for 20 minutes. If the cabbage burns, add some water.
Add salt, sprinkle with pepper, mix with tomatoes and simmer for another 20 minutes.

Cabbage stewed with vegetables

Adding other vegetables will give the dish a more original taste. There are many options for this preparation, for one of them you will need:

carrots – 1 pc.;
onions – 2 pcs.;
pumpkin – 300 g;
corn – 100 g;
salt;
coriander;
paprika;
pepper mixture;
sunflower oil – 5 tbsp. l.

For such a dish you need 300 g of cabbage.

Oil is poured into a frying pan and heated. At this time, you can chop the onion and add it to the frying pan. Next comes the corn, if it's frozen. Canned corn should be added last - 5 minutes before cooking.

After this, add grated carrots. The pumpkin also needs to be grated, after removing the seeds. Finely chopped main vegetable is added after the pumpkin. Mix everything, fry for 5 minutes and reduce heat. Then add spices, cover with a lid and simmer for 10-20 minutes.

Recipe 6: Stewed cabbage with mushrooms

Cabbage with mushrooms tastes amazing. It is prepared in the oven, but before that the vegetables are fried on the stove in a frying pan. The extinguishing process takes from 40 minutes to one hour. The time depends on the hardness of the cabbage and the temperature in the oven. At the end of the day, the cabbage takes on a beautiful light brown hue and simply melts in your mouth.

Ingredients . 1.5 kg of fresh cabbage, 0.5 kg of carrots, 4 large onions, half a kilogram of any fresh mushrooms, tomato paste - 100 g, salt and spices to taste.

Cut the head of cabbage into quarters and chop into thin strips. Pour a few tablespoons of oil into the pan, heat it and fry the cabbage. All the cabbage is unlikely to fit. Therefore, you need to fry in batches and transfer to a cauldron. Fry until it softens and reduces in volume. There is no need to pour a lot of oil, so that the cabbage is only slightly moistened with it.

Cut the onion into half rings or small cubes and fry. Add carrots and simmer until soft - you can add a little water. Transfer to a cauldron.

Chop the mushrooms randomly and place them in an almost dry frying pan. Once they release the juice, you need to pour it into a cauldron, add oil to the mushrooms in a frying pan and fry. Place them in a cauldron too. The contents of the cauldron must be salted, mixed, added tomato paste (you can dilute it a little with water), a couple of glasses of boiling water and place in the oven (180-200C). Simmer with the lid open until done.

Periodically you should look into the cauldron and inquire about the condition of the cabbage. If the water boils away, you can add it little by little. 15 minutes before the end of stewing, add a few bay leaves and salt.

With onions and carrots

This combination is traditional. In addition to a small head of cabbage you need:

carrots – 2 pcs.;
onions – 2 pcs.;
pepper;
greenery;
salt;
paste or ketchup.

Grate the carrots on a large grater, finely chop the onion. Heat a frying pan, add both ingredients and fry. After frying, add chopped cabbage. Based on your taste preferences, you need to add salt and seasonings.

The added ingredients also need to be fried for a few minutes. Then add a little water, reduce the heat and leave to simmer. This takes about half an hour. Shortly before the dish is ready, you need to add tomato paste to it.

Classic recipe for stewed cabbage in a slow cooker

This dish can be served with meat or just like that, with bread. It cooks quickly and turns out very tasty!

Ingredients:

Half a kilo of cabbage;
Vegetable oil, approximately 60 milliliters;
Medium carrot;
250 milliliters of tomato sauce (I use homemade tomatoes, which I preserve for the winter);
Medium bulb;
Salt and spices to taste.

Preparation:

1. This dish is very easy to prepare. You can cut the cabbage into fine strips using a knife. But if you have a special shredder, it’s more convenient to use it.

2. Cut the onion into quarter rings or cubes - as you like.

3. You can simply grate the carrots on the coarse side of a grater.

4.First of all, you need to pour vegetable oil into the multicooker bowl so that it covers the entire bottom. This will take approximately 50-70 milliliters. Add the carrots and onions here, stir, close the lid and turn on the “Fry” mode for 12 minutes. The valve must be open.

5.Then add cabbage here and pour in the sauce. You can simply use pureed tomato. If your cabbage is a little dry and not juicy enough, you can add a little water.

6.Lock the lid, set the extinguishing mode for 30 minutes. During this time, you need to turn the dish 2-3 times. 10 minutes before readiness, add salt and season to taste. You can use any seasonings. Even regular ground pepper is enough.

If you like softer cabbage, you can add another 10-15 minutes of simmering. It also depends on the cabbage.

The finished cabbage can be served. You can also use this dish as a filling for baked goods.

With potato

The ingredients for this dish are as follows:

potatoes – 5 pcs.;
half a head of cabbage;
bay leaf – 1 pc.;
carrots – 1 pc.;
black pepper;
salt;
caraway;
onion – 1 pc.;
sunflower oil;
pasta – 2 tbsp. l.;
water – 1.5 cups.

Preparation begins by peeling and cutting the potatoes into thin slices. Carrots and onions should be cut into strips, cabbage should be shredded (there should be twice as much as potatoes). Potato slices are fried and removed from the pan.

In their place there should be onions and carrots - also for frying. Then cabbage is added to them and water is poured. When the dish is half ready, add potatoes and spices. You also need to pour in tomato paste diluted with water. All ingredients are mixed and simmered until cooked.

Recipe 3: how to deliciously stew cabbage with potatoes

potatoes 5 pieces,
half a head of cabbage (medium size),
1 bay leaf, cumin, black pepper, salt,
onion 1 piece,
1 carrot,
tomato paste 2 tbsp. spoons,
one and a half glasses of water,
vegetable oil for frying.

1) The potatoes need to be washed, peeled and cut thinly. Then rinse the chopped potatoes a couple more times with water, letting the excess starch wash off.

2) Peel the onions and carrots, cut into thin strips.

3) Wash the white cabbage, shake off the water and chop it finely with a knife or on a special shredder. Cabbage needs to be chopped twice as much in volume as potatoes. As the cabbage cooks, it will decrease in volume and the proportions will balance.

4) Fry thinly sliced potatoes in vegetable oil until half cooked. Transfer to a saucer.

5) In the same frying pan, first fry the onions and carrots, then add all the shredded cabbage. After five minutes, add a glass of water to the pan. Simmer until half done.

6) Pour the fried potatoes into the frying pan and add spices (the best option, personally tested, is cumin, bay leaf, salt and ground black pepper).

7) We dilute the tomato paste with water, pour the resulting juice over the potatoes and cabbage and bring the dish to full readiness over medium heat.

You can serve stewed cabbage with potatoes hot or warm.

Stewing sauerkraut

Not only fresh vegetables are suitable for stewing. You can use fermented one. For its preparation the following are used:

onions – 2 pcs.;
sugar – 1 tsp;
salt;
spices;
sunflower oil – 2 tbsp. l.;
tomato paste – 1 tbsp. l.

There should be about 1 kg of cabbage. It must be squeezed out to remove excess moisture. The onion is cut into pieces and fried. After this, it is combined with cabbage and fried for about 10 minutes. Pour in 1 glass of water, add pepper, salt and other seasonings.

Stewing is carried out with a closed frying pan for half an hour. Then you need to add sugar and tomato paste to the dish. Mix everything and bring to readiness.

Cooking in a slow cooker

Stewing using a slow cooker is often used. In this case, the following products are used:

half a head of cabbage;
carrots – 1 pc.;
onions – 1 pc.;
pork – 800 g;
water – 1 glass;
tomato – 3 pcs.;
pepper;
dill;
salt.

The meat is cut into pieces and placed in a bowl. This is followed by shredded cabbage and sliced tomatoes. Grate the carrots, chop the onion and also place in the bowl.

Next add pepper, salt and water. Cooking is carried out in the “quenching” mode for 1.5 hours. Half an hour before cooking, mix the ingredients. Once the process is complete, you can sprinkle dill on top.

Secrets of stewing

To make your food tasty and healthy, you should use the recommendations of experienced chefs. There are many of them, and each housewife also has her own secrets. You should take into account your own preferences and habits of family members, which is why there are different ways to prepare this dish.

How to give a dish a special taste

Seasonings are often used to add flavor. By combining them with each other, you can create unusual food. But there are also general recommendations. This:

Do not add salt too early - this should be done before the product is ready.
When pre-frying vegetables, it is better to use unrefined types of oil.
The dish will be more satisfying if you stew it in broth rather than in water. If you use water, the product will be low-calorie.
To add sweetness, you can use vinegar (not applicable to sauerkraut recipes).

Everyone has their own idea of what is tasty and tasteless, so you need to focus on your preferences. It is important to monitor the cooking process, try and experiment.

How to replace tomatoes

Tomatoes or tomato paste are recommended for use in many recipes. You can replace this ingredient with tomato juice. But this is optional. You can simply omit the tomatoes and use seasonings or other vegetables for flavor.

Braising without oil

You can use water or broth instead. Some recipes require pre-frying, but if you don’t want to add oil, you can do without it. All ingredients can be prepared this way, although it may slightly change the taste of the dish.

If the cabbage turns dark

When stewing, the vegetable should not darken. This happens in cases where a stale product is used, or if the cooking time is exceeded. You should not overexpose the product over the fire - this affects not only its color, but also its taste. Normally, this vegetable should acquire a rich golden color.

Additional recommendations

It is worth paying attention to the following features:

Pre-soaking sauerkraut. This will eliminate excess acid, but may reduce the benefits. Therefore, sometimes sugar is added to eliminate the sour taste.
The dish can be made thicker and tastier by using flour fried in a frying pan, which is added a few minutes before it is ready.
A slice of black bread placed in a frying pan during cooking will help combat the smell of the vegetable. Then it is removed.

Stewed cabbage is a very healthy and tasty product. Using it, you can make the menu more diverse. It is prepared with mushrooms, beans, prunes, sausages, etc. Everyone can find a suitable option.