Stewed cabbage with beans. Stewed cabbage with canned beans in tomato sauce

Prepare stewed cabbage and beans in a slow cooker

not that difficult. The whole process takes no more than two hours, of which for an hour we do not go near our favorite saucepan, which stews cabbage and beans on its own. And what a result!

Cabbage stewed with canned red beans is a delicious vegetarian dish that can be eaten even during the strictest fast. At the same time, it is so satisfying that you can fill yourself up with just a small plate.

And about the benefits of cabbage and beans stewed in a slow cooker

we can talk for a very long time. Everyone knows that cabbage is considered one of the healthiest foods. This is an excellent source of vitamins, which, when cooked in a slow cooker in the stewing mode, are destroyed much less than with any other type of heat treatment. And beans are an excellent source of valuable and easily digestible protein, and in addition, a very filling product.

So let's get started.

• one or two carrots
• one onion
• 450 grams of white cabbage
• 2-3 tablespoons tomato paste
• can of canned red beans
• a little salt and spices
• sunflower oil 2-3 tablespoons

How to stew cabbage with canned red beans in a slow cooker:

Shred the cabbage. Peel and cut the onions into cubes. Peel and grate the carrots on a coarse grater.

Set the multicooker to the “baking” program for 30 minutes. Pour sunflower oil into a saucepan and add onions and carrots. Fry under a closed lid for ten minutes.

Add tomato paste.

Mix well.

Add shredded cabbage, salt, spices and mix again. And cook for the remaining 20 minutes in the same mode.

Pour the liquid out of the canned beans and add it to the slow cooker, mix everything.

Cook cabbage and beans in a slow cooker in the “stew” mode for one hour.

After the signal , stewed cabbage in a slow cooker

ready! We put it on plates and invite the household to have dinner. Bon appetit!

Canned red beans complement cabbage perfectly. The dish can be served both as a main dish and as a side dish.

This dish can be prepared both in late autumn and early spring, not to mention winter. Neither strict fasting nor vegetarian beliefs will stop those who want to enjoy stewed cabbage. In addition, such a dish will greatly please people who do not like onions, because there are none here. By the way, there are no classic spices of Russian cuisine - bay leaf and black pepper. Only pure taste!

For 3 servings you need:

• about 50 g of dried wild mushrooms (I used white ones);
• 1/4 small head of cabbage;
• 100 g dry beans (but you can also take a can of canned beans);
• 2-3 tablespoons of soy sauce;
• a little salt (to taste);
• a couple of tablespoons of vegetable oil;
• greenery.

Multicooker: Polaris, Redmond, Panasonic

Stew

Any budget dish can be made even more satisfying (and tasty) by adding potatoes to it. If you stew cabbage like this, you will get a real vegetable stew.

Required ingredients:

• 0.5 kg of fresh white cabbage;
• a can of canned beans (without tomato filling);
• 3 medium potatoes;
• medium carrot;
• medium onion head;
• Art. spoon with tomato paste on top;
• refined vegetable oil for frying;
• salt, black pepper.

Cooking time: about 40 minutes.

Calorie content: approximately 90 Kcal/100 g.

First you need to finely chop the onion and saute it in a frying pan with oil. Then send carrots cut into strips and fry everything together. Next comes potatoes cut into small pieces, with which the vegetables need to be fried for a few more minutes.

The next bookmark is cabbage cut into squares. At this stage, you need to close the pan with a lid and simmer the vegetables in this way for 5 minutes.

Then all that remains is to add beans (directly along with the liquid from the jar), tomato paste, spices and simmer everything together for another 10 minutes. The dish will be tasty and cold.

Cooking

First of all, you need to cook the beans. To do this, it is soaked in the evening (or at least 2 hours in advance), then placed in a “multi”, filled with water and cooked on “Stew” for exactly an hour.

If the beans are not cooked enough (for example, they were very dry at the end of winter), then this is not a problem. Although, in general, this time should be enough for the soaked beans to not just cook, but soften.

Along with the beans, you need to soak dried mushrooms in hot water.

After cooking, you need to remove the beans until time is up, wash the bowl, pour oil into it, and fry finely chopped mushrooms in it for 5 minutes. You need to use the “Frying” mode, set the time to about 15-20 minutes.

While the mushrooms are frying, you need to chop the cabbage as finely as possible and add it to the slow cooker. Add soy sauce to it, as well as 1/2 cup of water.

Switch the multicooker to the “Stew” mode.

After 20-30 minutes of cooking, you can add beans and chopped herbs. And at the same time, taste the cabbage for salt - maybe it needs more salt.

After another 10-15 minutes, you can turn off the multicooker - the dish is ready. Or, if you don’t have time, you can “allow” it to cook longer (if you have the “Stewing” mode automatically set for only 1 hour and no less). The cabbage will not burn, it will only become softer and more tender.

Cabbage stewed with canned beans in a slow cooker -

This is a completely simple, very tasty and satisfying Lenten dish that can be served for lunch or dinner. Nothing is fried here, so you just need to prepare all the vegetables, put them in the multicooker bowl, turn on the “Stew” mode and go about your business. After the signal, you will receive a delicious dish that can be eaten both warm and chilled. Great everyday dish, try it!

Tips from experienced cooks

It would seem that stewed cabbage is a very simple dish, in the preparation of which there is no room for any tricks. However, this is not the case, and you even need to be able to stew cabbage.

1. If young cabbage is cooked, then 13-15 minutes will be enough for it, while its winter varieties require at least 35-40 minutes of heat treatment in general;
2. Cabbage can also be stewed in the oven if you set the temperature to 160 degrees so that boiling in the pan is minimal. But the cooking time will take the same;
3. There is no point in trying to stew the cabbage for longer, because even if it does become softer, it will lose not only all its beneficial qualities, but even its taste;
4. If the vegetables in the dish give off little juice, you can add a little boiled water;
5. You can give the dish a special sweet and sour flavor by adding a teaspoon of sugar and vinegar a few minutes before the end or adding a little sauerkraut;
6. If you have unrefined sunflower oil at home, it is better to cook cabbage in it - this way the dish will turn out indescribably aromatic and tasty “country-style”;
7. To increase the calorie content and nutritional value of the dish, you can add meat broth rather than water to the stewed cabbage. This will have a positive effect on its taste;
8. Beans canned in original tomato sauces - for example, barbecue sauce, adjika, sauce with vegetables, etc. can give a dish a special taste.

Bon appetit!

And although Lent has almost come to an end and it’s time to prepare for Easter, this dish is still suitable for a regular weekday lunch. Red beans will saturate your body with protein, and you will never feel hungry like after eating just vegetables. Well, in addition to fasting, there are also various diets and proper nutrition. So, stewed cabbage with beans is perfect for such cases, but naturally, for a diet you need to prepare this dish without tomato paste at all. The recipe is not suitable for the Dukan diet, since beans are not included in the diet. It turns out incredibly tasty if you do not take canned red beans for stewing with cabbage, but boil dry ones. If you only have canned food in your kitchen, then you need to rinse it before cooking. Ingredients:

• Dry red beans - 1 cup;
• White cabbage - 1/2 large head;
• Tomato paste - 4 tbsp. l.;
• Vegetable oil - 4 tbsp. l.;
• Bay leaf - 2 pcs.;
• Peppercorns - 7 pcs.;
• Salt - 1/2 tbsp. l.;
• Carrot - 1 pc. medium size;
• Onion - 1 pc. large.
• Granulated sugar - 1/2 tbsp. l.

Cooking steps

Open the can of beans and rinse the canned beans under running water.

Peel the carrots and onions. Place coarsely grated carrots and randomly chopped onions into the multicooker bowl on top of the cabbage.

Next, lay out the beans, add tomato paste and tomato sauce, add salt, ground black pepper, paprika, sugar and suneli hops, pour in vegetable oil.

Pour in water, stir, then add bay leaves.

Close the multicooker lid and set the “Stew” mode for 1 hour.

Cabbage stewed with canned beans in a slow cooker is ready and can be placed on plates. This is a hearty, delicious meatless dish that you are sure to love!

Bon appetit!
5
or more servings

• We will need:
• 1 tbsp. beans
• 1 tbsp. water
• 500 g white cabbage
• 1 carrot
• 1 onion
• 1 bell pepper (optional)
• 2 table lie tomato paste
• salt pepper
• vegetable oil

Step-by-step recipe description

1. Pour vegetable oil into the multicooker bowl. Turn on the baking/quick cooking/frying mode. Chop the onions, carrots, cabbage one by one and add them to the slow cooker. Add sweet pepper if desired.

Red meat and dairy are responsible for nearly half of the greenhouse gas emissions from the average US family's diet.

2. Mix everything and cook for 10 minutes.

3. Beans must first be soaked overnight. You can use canned beans, then you don’t need to soak them and the cooking time will be reduced. Add the beans to the multicooker bowl and pour in a glass of boiling water. If you want cabbage that is not too liquid, you can use less water. Turn on the Extinguishing mode for 2 hours.

4. An hour before the end of cooking, add salt, pepper, tomato paste and stir.

5. Serve as an independent dish. Bon appetit!

Just so you don't get confused by the subcategories of vegetarianism: ovo-vegetarians eat eggs but do not consume dairy products; Lacto-vegetarians consume dairy products but do not eat eggs; Lacto-ovo vegetarians eat both eggs and dairy products.

I also love beans. And today I decided to combine these products by cooking them together in a slow cooker, it turned out very tasty. Stewed cabbage generally goes well with many dishes as a base; you can add whatever you like to it, any vegetables and legumes, and be sure that you will get a tasty, satisfying dish. We can say that this food is from the category of “cheap and cheerful”. This dish is suitable for those who observe fasting and lovers of original side dishes.

How to cook a dish with green beans?

This light summer dish goes perfectly with any side dish. It will turn out even tastier if you use young potatoes for cooking, and use fresh and firm green beans, not frozen.

The cooking process includes several main steps:

1. Wash the potatoes (800 g) well and, without peeling them, cut into slices.
2. (1 kg) rinse and cut into pieces 3-4 cm long.
3. In a frying pan with a thick bottom, fry the potatoes in vegetable oil until tender. Salt and pepper.
4. At the same time, fry finely chopped onion in another frying pan.
5. As soon as it becomes soft, add green beans and immediately add salt. Cook the vegetables under the lid for 7 minutes, then add the garlic squeezed through a press.
6. Add to the potatoes, stir and serve.

A hearty and very simple Lenten dish. It can be served as a side dish or as a main dish.

Ingredients

• Cabbage-600g (half a medium head).
• Dry beans - 1 tbsp.
• Potatoes-500g.
• Markov-1 piece.
• Onions - 2-3 pcs.
• Tomato paste - 2-3 tbsp.
• Bay leaf - 1-2 pcs.
• Vegetable oil.
• Salt.
• Freshly ground pepper.

STAGE 1

Soak the beans for 5 - 6 hours, or overnight. Then add water. After this, pour fresh water over the beans and cook over low heat until tender. Just before it’s ready, add salt. Salt the water from the finished beans.

STAGE 2

Peel and wash the onions and carrots. Cut the onion into small pieces. Grate the carrots on a coarse grater.

STAGE 3

Peel the potatoes, wash them, cut them into large pieces.

STAGE 4

Shred the cabbage into thin strips.

STAGE 5

Fry the potatoes in vegetable oil over high heat until half cooked. Then, using a slotted spoon or slotted spoon, transfer the potatoes to a bowl. We try to ensure that the oil in which the potatoes were fried remains in the pan.

STAGE 6

Let's prepare the frying: Add onion to the frying pan with oil. Fry the onion until transparent.

STAGE 7

Add carrots to the onion, mix and fry for 2 - 3 minutes.

STAGE 8

Now let's add tomato paste. Dilute the thick tomato paste with water or broth (about 100 ml is needed). Simmer over medium heat under the lid for 5 – 7 minutes. The roast is ready.

STAGE 9

Stew the cabbage in a thick-bottomed saucepan or cauldron. Simmer in a small amount of vegetable oil with the addition of water or broth (add water or broth if the cabbage is not juicy). Simmer for about 20 - 25 minutes.

STAGE 10

After this, salt and pepper the cabbage and add bay leaf. Let's mix.

STAGE 11

Next add the potatoes. Let's add a little salt.

STAGE 12

Then boiled beans and fried.

Ingredients

• white cabbage – 800 g;
• dry beans – 200 g;
• carrots – 350 g;
• vegetable oil - for frying;
• salt and spices - to your taste;
• parsley - 10 sprigs.

How to cook stewed cabbage with white beans

Rinse white or red beans under running water. 5-8 hours before preparing the dish, pour cold water over the beans; it is most convenient to do this in the evening and leave overnight. Thanks to soaking, the beans will cook much faster and will taste more tender.

In the morning, drain the liquid, add fresh water, and cook the beans over high heat. As soon as the water boils, reduce the heat and cook until soft, about 1-1.5 hours. Cooking time depends on the type and size of the beans. When the beans are soft, transfer them from the pan to a colander to cool and drain off any excess water.

Rinse the cabbage head and remove damaged top leaves. Divide into manageable pieces and chop into strips. Lightly salt and press with your hands so that the cabbage releases its juice and becomes a little softer.

Heat a frying pan or casserole with a thick bottom where you will stew the vegetables. Add a little vegetable oil and let it warm up slightly. Transfer the chopped cabbage and cover with a lid. Simmer over low heat for 10 minutes, stirring occasionally.

During this time, peel the carrots, wash them, and grate them on a medium grater. Add to cabbage and stir. If you don't have a grater, cut the carrots into thin strips or small cubes. Simmer over low heat for 25-30 minutes, sometimes adding a little water so that the cabbage does not burn.

When the vegetables acquire a golden color and become softer, add salt and spices. Stir and continue to simmer with the lid closed for 5-10 minutes.

Place the beans into the cabbage, mix everything again, and continue to simmer for 7-10 minutes.

Wash, dry and finely chop the greens. Sprinkle the finished dish and turn off the heat.

Delicious stewed cabbage with beans in a frying pan is ready. Bon appetit!

Cooking tips

• If you have no contraindications against tomato juice or paste, you can diversify this recipe. Stew cabbage in a cauldron. In a separate frying pan, fry the chopped onion and carrots, then pour in the tomato and sauté for 5 minutes. After this, combine all the vegetables, add beans and herbs.
• If you are not fasting and you have sausages or smoked sausage, you can safely add them 5-10 minutes before cooking.

Measure out the required amount of beans. You can take any beans you want: small or large, white or red.

Boil beans according to package instructions.

Prepare the vegetables: chop the cabbage into strips, cut the carrots into half rings, potatoes into cubes, garlic into small cubes. Peel the ginger and also cut into small cubes.

Pour vegetable oil into the multicooker bowl or frying pan. Let it warm up, and then add garlic and ginger root, add cardamom and, stirring, fry until a characteristic smell appears.

Add carrots to the spices and continue to fry, stirring.

After 5-8 minutes, add potatoes to the bowl. Stirring, fry for another 5-8 minutes.

Dilute the tomato paste in about 1/4 cup of warm boiled water and pour over the vegetables. Mix. Close the lid and simmer until the vegetables are ready. If you are cooking in a skillet, stir the vegetables occasionally to prevent them from burning.

A hearty dietary side dish or a complete meatless dish? All this is stewed cabbage with beans, which, among other things, is also very easy to prepare. Products are always at hand, available for any financial situation, and their combination gives excellent results.

It turns out that no matter how you look at it, the dish turns out perfect. And this statement is definitely worth checking in practice. How? Just cook it.

Recipe for stewed cabbage and beans

In the most traditional version of preparing this dish, cabbage is stewed with beans and tomatoes. Moreover, the beans are not canned, but regular beans: dry beans.

On the eve of the day of preparing the dish, the beans should be washed, filled with tap water and left to swell overnight. In extreme cases, it should stand for several hours.

Then the beans need to be washed again, filled with plain water again and cooked over low heat for at least 1.5 hours, adding salt at the very end of cooking.

Then (or at the same time) you need to finely chop the cabbage, cut the onion into half rings, grate the carrots on a regular grater and put all the vegetables in a deep frying pan with vegetable oil, then leave them to simmer under the lid over low heat for about 40 minutes.

During this time, the vegetables need to be stirred periodically. When the cabbage is stewed, you need to add tomato paste, spices, chopped garlic and boiled beans and let all the ingredients warm up together and soak in each other.

This dish is ready!