A diet that includes cabbage can significantly reduce weight. This is because, despite the low calorie content, cabbage contains a large amount of vitamins, trace elements and fiber. Subject to low-calorie diets, the menu usually looks meager and monotonous. We will offer several stewed cabbage recipes to help diversify your menu.
The benefits of stewed cabbage
· During heat treatment, it practically does not lose its useful qualities.
· Calorie stewed cabbage is very low - only 17 kcal per 100 grams!
· The fat content in this dish is also very low - about 0.1 grams per serving, while the fiber content is quite high, about 1.4 grams.
· Braised cabbage contains a huge amount of vitamins, such as: vitamin C, potassium, calcium, folic acid, vitamin K.
In addition, cabbage is easy to find in stores and markets at any time of the year.
Multicooked Braised Cabbage
In a regular frying pan, cabbage requires a constant presence in the kitchen, as it often burns and requires stirring. Braised cabbage in a slow cooker has several advantages.
At the bottom of the multicooker, pour 2 tablespoons of vegetable oil. Cut the two middle onions and pour them in the same place. Add a tablespoon or teaspoon of ketchup (depending on its severity), half a bunch of fresh dill, one bay leaf, salt. Add any seasoning or a mixture of dry spices to taste.
Turn on the Baking mode for 45 minutes. While onion with seasoning is fried, cut the cabbage. Enough of one small fork or half large.
Place chopped cabbage in a slow cooker, mix and close the lid. After the signal, mix the resulting mass and switch to the stewing mode - for one and a half to two hours (depending on the type of cabbage and its hardness). If the cabbage stewed in a multicooker, during this time it turns out too soft for you, and you like cabbage harder, time extinguishing can be reduced to 65 minutes. If you use young spring cabbage - it is quite possible that it will be ready after the “Baking” mode. Braised cabbage in a slow cooker will turn out to be much more “elegant” if, along with onions, you add grated or chopped carrots, chopped sweet bell peppers, young green beans. All these ingredients must be added before laying cabbage. After the multicooker gives a signal after the set time has elapsed, open the lid, mix, put the lid back in place, and let the dish “obscure” for five to ten minutes. That's all, the cabbage stewed in a slow cooker is ready! Enjoy your meal!
Steamed Cabbage
Wash and dry the cabbage (one small head or half large). Cut very finely - for this it is convenient to use a shredder with the narrowest clearance. Place chopped cabbage in a double boiler and simmer in vegetable mode for about 15-20 minutes. If the cabbage is stiff, the stew time can be increased up to 30-40 minutes. After the cabbage is steamed well, you need to pour it with sauce. To prepare the sauce in a separate bowl, pour 1 tablespoon of tomato paste with half a glass of boiling water. Add salt, sugar, black and red pepper, spices to taste, shake thoroughly. Pour the cabbage in the double boiler with the mixture and let it simmer for another five minutes. You can serve it to the table!
German Braised Cabbage
In a pan with a wide bottom or in a deep frying pan, heat vegetable oil, add onion chopped in cubes or half rings (1 middle head), pass until transparent, add 2-3 cloves of finely chopped garlic there, sauté another 1 minute. Add diced carrots or cubes (1 large), fry for two minutes. Cut cabbage (one medium head) into small strips or cubes, add to the remaining ingredients in a saucepan, add salt, and mix everything thoroughly. If necessary, add a little more vegetable oil. Cover tightly and leave to simmer for about 10 minutes. German stewed cabbage is cooked with tomato sauce or ketchup and spices. Add three sprigs of fresh thyme (can be replaced with 1 tablespoon of dried), 1 tablespoon of caraway seeds, a pinch of nutmeg, 1 tablespoon of mild mustard, black ground pepper. Move everything carefully and leave to languish under the lid for another 10 minutes. Turn off the fire under the pan, let it brew a little. Thyme sprigs are recommended to be removed from the dish before serving.