Cabbage is a unique vegetable. It is good from all sides and is an ideal product for harmony. Crispy multi-layer head in the hands of experienced chefs in a matter of minutes turns into a delicious aromatic dish. They know how much cabbage is stewed and how to make its taste as saturated as possible. Find out their secrets.
The benefits of cabbage
The best helper for our body is cabbage. It is it that allows you to maintain balance in it, establish the work of the intestine and normalize weight. The preservation of nutrients in it, especially vitamin C, which is simply abundant here, completely depends on how much cabbage is stewed. With moderate heat treatment, the amount of ascorbic acid in the vegetable increases even more. Vitamin C (ascorbigen) not only helps to strengthen the immune system, but also has strong antitumor abilities. In addition, cabbage contains a large amount of minerals and other useful compounds necessary for the body:
- folic acid is responsible for blood circulation and the establishment of metabolic processes;
- sodium and potassium provide the output of excess fluid;
- choline normalizes the amount of stored fat;
- fiber contributes to the proper functioning of the intestine, the removal of toxins from it.
Cabbage is a low-calorie product, recommended by experts as a daily dish that helps to get rid of extra pounds and normalize the work of the whole body.
A matter of taste
How much cabbage is stewed over time depends on various factors. First of all, individual taste preferences play a role here. As a rule, the variety of the product also affects the readiness, and many believe that the vegetable shows true taste when it darkens to the shade of “coffee with milk”. At this stage of the heat treatment, the cabbage becomes optimally soft, and a little pungency appears in the taste.
However, some prefer it only in half-baked form or as one of the ingredients of vitamin salad. It should be noted that fresh cabbage is allowed to be eaten only by people with strong stomachs, it is digested worse and can lead to severity in it. In this case, experts consider the stewed version to be the most tender and useful.
Having decided how long fresh cabbage is being stewed and with the number of additional bright ingredients to it, as a result we will get a delicious aromatic dish that will be appreciated by all homemade ones, without exception.
Choose the best cabbage
How long the cabbage is stewed in time, completely depends on the correct choice of this healthy vegetable, and in order to prevent mistakes, a number of recommendations should be taken into account:
- high-quality ripe cabbage should be dense, and when squeezed with its hands, do not deform, but only it is pleasant to crunch
- consider a vegetable; externally it should be clean, without visible defects and specks, indicating the development of putrefactive processes in it;
- often sellers, in order to profitably sell stale cabbage, remove its upper leaves, this can easily be determined by the stump, on which there are traces of their broken off;
- large heads of cabbage are cut and sold in halves for convenience; here it is worth paying attention to the cut, it should not be windy, white, already withered edges and darkening of the stump indicate the staleness of this product.
Combination Options
Braised cabbage is an original Russian dish that is prepared in every family. Our grandmothers knew how much cabbage is stewed and how to make it as tasty as possible. Based on this multilayer vegetable, a lot of simple and very useful recipes were made.
Why is sauerkraut worth its taste does not compare with anything, and the benefits of its use are great. Always tasty, satisfying, inexpensive.
You can cook cabbage in any form - pickled and fresh, supplemented with mushrooms, poultry, beef, rice, beans, spices. The process of quenching is different, it depends on a number of nuances, and the dish as a result is completely different. That is why recipes with cabbage do not bore for decades and include a number of subtleties and rules for their successful preparation.
Preparation for cooking
Any preparation should begin by removing the upper leaves, they are especially rude and can ruin the taste of the dish. Next is the shredder. The size of the sliced slices completely depends on how long the cabbage is stewed.
Fresh chopped in small cubes or shredded in strips, and acidic must be sorted out and washed. If it is very salted, leave it in the water for a while, grind large parts to stripes of the same size. It is impossible to extinguish cabbage that is too peroxidized; during the heat treatment, its taste is even more concentrated, and the finished dish becomes extra-acidic.
How much cabbage is stewed
They mainly prepare white-headed vegetables, but cauliflower is no less tasty in this form, the main thing here is to put it out correctly and pay special attention to some nuances.
- ten-minute heat treatment will be enough for a young head of cabbage with tender leaves, but it is better to keep dense winter varieties on fire for about forty or even an hour;
- how much fresh or sauerkraut is being stewed is always determined by its softness, color and taste - if it began to get dark, the bitterness and tenderness characteristic of the finished vegetable appeared, then it was time to turn off the fire;
- prolonging the stewing time is not worth it, the taste of the vegetable will not improve from this, rather, on the contrary, it will completely soften, turn into porridge and lose all vitamins;
- cabbage is very tasty to cook in the oven, but it is necessary to set a slight temperature so that the dish does not boil, but languishes for forty minutes;
- how much cauliflower is stewed will also depend on personal preferences and degree of maturity, 15-20 minutes are enough for a fresh young vegetable.
Cabbage can be stewed in any way - in a slow cooker, oven or on a stove in a bowl with thick walls, everywhere it turns out harmonious and tasty.
Simple recipe
Before cooking, prepare the vegetables, peel the onions, carrots, chop them as you wish, chop the cabbage. In this recipe, you can use fresh or pickled version of it.
- This dish is quickly and simply cooked in an ordinary frying pan. Fry the onion on it, add carrots, bring the vegetables to a golden color.
- Add cabbage, a little water and mix. Close the lid tightly, set medium heat.
- After 10 minutes, the dish can be salted and tasted. How much cabbage is stewed, we also decide at this stage - the young vegetable can already be turned off, last year will require a longer heat treatment.
- At the very end of cooking, you can add tomato paste, garlic and your favorite spices.
In this way, adding additional ingredients (mushrooms, chicken), you can quickly and easily cook a new version of the dish. Remember to let her brew. How much sauerkraut is stewed will depend solely on individual preferences: love a thick and crispy - twenty minutes is enough, well-roasted coffee shade - you can stew for an hour.
Subtleties and Tricks
In the preparation of any dish there are secrets, and to make the cabbage really tasty, it is worth observing them:
- it will turn out very appetizing if the chopped vegetable is previously fried in butter, and then seasoned with broth and simmer under a closed lid;
- it is better to put salt in cabbage five to ten minutes before the end of cooking;
- ordinary flour makes the dish saturated and tasty, fry it separately in a dry frying pan until golden brown and add a couple of minutes until cooked;
- to get rid of the sharp cabbage smell, put a piece of stale black bread on top of the chopped vegetable, during the cooking process it will absorb all the aromas and prevent them from spreading around the house.