How best to cook stewed eggplant with cabbage

Autumn is not just the time of year. This is the time when you can pamper your body with vitamins from the heart. You do not have to be a skilled chef for this. You can just cook stewed eggplant with cabbage, made according to all the rules of cooking. To do this, it is better to use the simplest recipes.

Vegetable feast of taste

It is best to make eggplant with cabbage, stewed with other vegetables. This is simple and, in addition, will add a slight smell of autumn to the dish. For work you will need: two eggplants for a cabbage, a couple of tomatoes, one and a half glasses of fresh meat broth, onion, 35 grams of vegetable oil, a tablespoon of lemon juice, a little salt and a couple of black pepper peas.

To cook stewed eggplant with cabbage is necessary as follows:

1. First, all vegetables must be thoroughly washed.
2. Cut eggplant into cubes of arbitrary size, salt and pour in water, leave for 20 minutes. This will free the product from bitterness.
3. At this time, the cabbage must be finely chopped and fried in oil with the addition of water.
4. There, add the peeled tomatoes. Together, the products should be put out for another third of an hour.
5. At this time, fry the eggplant with onion, chopped in half rings in another pan.
6. Combine the products and simmer for 8-10 minutes.

Eggplant with cabbage, stewed in this way, it is better to use cold.

Winter stocks

It is so arranged by nature that each product has its own term. Therefore, since ancient times, people have tried to make stocks so that in the cold season they can also eat their favorite dishes. One of the options for such preparations is cabbage with eggplant. For the winter, they are best done in the form of a salad. You will need the following set of products: 2 kilograms of cabbage 3 kilograms of eggplant, half a kilogram of onions, carrots and sweet pepper, 300 grams of garlic, salt, 2 bitter peppers, ½ liter of vegetable oil and 30 grams of vinegar essence.

Everything is done in a matter of minutes:

1. To begin with, eggplant should be boiled in salt water for 5-7 minutes, and then squeezed and cut into pieces.
2. Grind the remaining vegetables as follows: carrots - on a grater, onions - rings, cabbage - on a shredder, pepper - straws, garlic and bitter pods - in a meat grinder.
3. Collect the products in a deep bowl, add the remaining components and mix well.
4. Pack the mass in half-liter jars, sterilize for 20 minutes, and then roll up.

Such cabbage with eggplant, prepared for the winter, can perfectly stand until next season. And the salad itself will perfectly decorate the dining table on cold days.

Oven Dishes

Any cook can confirm how well cabbage and eggplant work. The recipe can be supplemented with other vegetables and cook a wonderful casserole. The list of products is quite large: 3 eggplants have the same number of sweet pepper pods, ½ cabbage, 6 tomatoes, 2 onions, salt, 1 carrot, 2 eggs, ground pepper, 200 grams of cheese, 60-70 grams of flour, vegetable oil, a couple of spoons tomato paste and greens.

1. To wash and prepare all products in a certain way (each in its own way).
2. Soak the eggplants in cold water, and then cut across and fry in oil, first chopping each piece in flour.
3. Cut tomatoes into thin slices.
4. Fry the onion slices with grated carrots to a characteristic shade.
5. Add salt, pepper and cabbage, cut into strips, and pepper to them. Simmer until the volume of the mixture is reduced by about half.
6. Put the paste in the boiling mass and wait another 5 minutes.
7. Make a sauce of eggs, flour and sour cream.
8. The preparatory process is over. Now you can start assembling. To do this, put the products on a baking sheet in the following order: eggplant - tomatoes - stewed vegetables - grated cheese - sauce - eggplant.
9. Put the form in the oven for 40 minutes at a temperature of 200 degrees.

Before serving, you can sprinkle the dish with herbs.

Benefit in every spoon

Any housewife knows what to do when fresh eggplant, cabbage, carrots and onions are at hand. And if you add some more vegetables to this, you can get great stew. Products will be needed in the following quantities: for 200 grams of cabbage, 2 eggplant, a couple of carrots, onions, 1 zucchini, 40 grams of vinegar and 3 tablespoons of tomato paste.

Such a stew is being prepared in literally three steps:

1. First you need to bake eggplant with zucchini in the oven . Then remove the skin from them, and cut the flesh with a knife.
2. Chop the onion into cubes, grate the carrots, and chop the cabbage. Fold the products in a deep pan, add oil and simmer until soft. Add vinegar and pasta.
3. Zucchini and eggplant combine with other vegetables, salt and add pepper.

The dish is completely ready to eat. And for those who like it sharper, you can put a little garlic in the overall mixture. True, it is better to pass it through a press beforehand or simply chop it with a knife.