Braised cabbage - a popular and very simple dish. It seems like there might be secrets. The recipe for cabbage stewed in a pan is banal, but there are many nuances that someone does not know about. But thanks to them, you can avoid mistakes and make the dish tastier. We will share the secrets and step by step recipes of cabbage stewed in a pan. This vegetable is not only tasty, but also healthy.
There are many ways to cook stewed cabbage in a pan: with vegetables, potatoes, meat, potatoes and meat, boiled sausage, mushrooms, prunes, chicken, rice ...
Calorie content
Calorie stewed cabbage depends on the ingredients. A dish consisting of vegetables alone and cooked without oil will have an energy value of about 60 kcal per 100 g. With the addition of minced chicken, calories will reach 100 kcal, potatoes 130 kcal, pork 140 kcal, tomato sauce 90 kcal, beef 160 kcal.
With vegetables
You will need:
- a kilogram of white cabbage;
- carrot;
- two onions;
- three tomatoes;
- black peppercorns;
- Bay leaf;
- salt;
- vegetable oil;
- sugar.
Cooking stewed cabbage in a pan:
- Chop cabbage.
- Pour oil into the pan, put the cabbage, close the lid and simmer over low heat for about 20 minutes.
- Peel the onion and cut into half rings, grate the carrots.
- Scald the tomatoes, immediately dip them into cold water and peel them off. Slice the tomatoes into slices.
- Fry onions and carrots in hot oil for about three minutes.
- Send tomatoes and onions and fry for another three minutes.
- Combine the fried onions, carrots and tomatoes with cabbage and simmer for about ten minutes.
- Five minutes before the dish is ready to salt, toss a little sugar, to taste pepper peas and lavrushka.
When the cabbage is ready, turn off the fire, let it stand for several minutes and you can lay it out on plates. To prevent the cabbage from turning dry, you need to add water during cooking, and so as not to be stiff, stew a little longer.
Recipe for Braised Cabbage with Meat in a Pan
Products:
- 500 g lean pork;
- 120 g carrots;
- a kilogram of white cabbage;
- 100 g of onions;
- 50 g of capsicum red pepper;
- 150 g of green peas;
- 150 g celery;
- 5 g of curry powder;
- 20 ml of vegetable oil;
- 25 g of flour;
- Bay leaf;
- garlic;
- salt.
How to cook stewed cabbage in a pan? Step by step description below:
- Prepare a thick-walled pan. Pour vegetable oil onto its bottom. When heated, pour onion chopped into small cubes and chopped garlic.
- Grate a juicy carrot (large) and put onion and garlic.
- Dice celery, send to the pan. Cook the vegetables until soft, about six minutes over medium heat.
- Cut the meat into small cubes, roll each in flour and put in a saucepan to the vegetables. Cook for about three minutes.
- Chop the cabbage quite thinly and send to the pan.
- Add hot peppers, which need to be cleaned of partitions and seeds, cut into thin rings.
- Salt, toss the bay leaf (1-2), close the pan with a lid. No need to add water. Cook over low heat for 35 minutes. Open the lid periodically and interfere. If the liquid excreted by the vegetables is not enough, pour a glass of broth (vegetable or meat). If there is no broth - hot water.
- 10 minutes before the end, put green peas and curry in a pan.
Put the cabbage stewed with meat from the pan into plates and serve. The dish is better to eat hot. Seasoned with sour cream or sprinkled with green onions.
With potatoes and meat
This dish is very satisfying, so many housewives cook it for their home. A cast iron pan, ducklings or even a real cauldron is best suited for stewing.
Products:
- 0.5 kg of meat;
- five potato tubers;
- one large onion;
- 0.5 kg of fresh white cabbage;
- one carrot;
- three tablespoons of tomato paste (optional);
- salt, parsley, a mixture of peppers;
- two tablespoons of vegetable oil.
Stages of cooking stewed cabbage with potatoes in a pan:
- Grate the carrots, chop the onion into small squares, and the meat into small cubes.
- Pour vegetable oil into a cast-iron pan and heat it.
- Send meat to the pan, lightly fry, add onions and carrots, mix and cook until golden brown.
- As soon as the meat with onions and carrots reach the desired condition, reduce the heat, pour water (half a cup), cover and simmer until half ready.
- Cut large potatoes (so that the pieces are larger than meat), put in a pan, cook for about ten minutes, then add the cabbage, finely chopped.
- Dilute the tomato paste with half a glass of water and pour into the cooking dish.
- Salt, toss the lavrushka and simmer until cooked.
Potato Cabbage Cooking Tips
- Potato with cabbage goes well with vegetables, meat, sausages, chicken.
- The meat should be slightly fried or stewed before being sent to the pan.
- So that the potatoes do not break up during the stew, it must be left whole or cut in large pieces. Better not to take varieties with a high starch content, which are quickly digested.
- Cabbage stewed with potatoes in a pan without meat will be tastier if you use meat broth.
- To cabbage slightly crunched, you need to put it in the dish last.
Sausage
Cabbage stewed in a pan with boiled sausage or sausages is familiar to everyone. This simple dish cooks faster than with meat, and many find it delicious.
Products:
- head of cabbage;
- one carrot;
- two onions;
- 100 g of tomato paste;
- 300 grams of cooked sausage (or half-smoked);
- vegetable oil;
- salt;
- pepper;
- Bay leaf.
Stages of preparation:
- Cut the onion into rings and fry in a cast-iron pan.
- Grate the carrots and send to the onion.
- After a couple of minutes, put chopped cabbage in a pan.
- Stir all the ingredients, pour a glass of hot water, cover, reduce heat and cook until soft.
- Cut the sausage into cubes or thin strips (sausages in circles or halves of circles), fry until golden brown and send to a pan with vegetables.
- For one minute, fry the tomato paste in the same pan where the sausage was, then put in a pan.
- Salt, sprinkle pepper, toss the lavrushka and simmer another seven to eight minutes.
Quick recipe with sausages
You can cook stewed cabbage in a pan with sausages faster. Required:
- head of cabbage;
- sausages;
- three tablespoons of olive oil;
- two carrots;
- salt;
- parsley greens.
Stages of preparation:
- Pour olive oil into the pan, pour the grated carrots and finely chopped cabbage. Fry over high heat under the lid, stirring occasionally so as not to burn.
- When the cabbage is slightly fried, reduce the flame, pour in water (0.5 cups), pour out the chopped sausages, add salt and cook for about ten minutes.
Cabbage stewed in a pan is ready. It remains to arrange it on plates and toss into each serving chopped parsley.
Pickled
You can also put out sauerkraut. It has a characteristic sourness and will serve as a good side dish for meat dishes.
Products:
- kilogram of sauerkraut;
- three onions;
- 0.7 kg of carrots;
- vegetable oil;
- a teaspoon of caraway seeds.
Stages of preparation:
- Finely chop the onion, grate the carrots on the finest grater, lightly fry the onions and carrots in vegetable oil.
- Then put sauerkraut in a saucepan, add water to lightly cover the cabbage and simmer until cooked.
- After half an hour, put the caraway seeds into the cabbage and continue cooking until the cabbage is soft.
The finished dish is incredibly tasty. To achieve this for sure, you need to know a couple of secrets:
- Instead of vegetable oil, use pork fat.
- Put carrots a lot.
- Rub the carrots on a fine grater.
Cooking Tips
First you need to choose the right cabbage. The usual option is white-cabbage, while fresh and pickled are well suited. You can stew red-headed, but keep in mind that the color of the dish will change. As for the Beijing and Savoy, it takes them the least time to cook.
Cabbage must be properly prepared for work. The order is the same for all varieties - tear off the upper leaves, rinse with water, wipe with napkins. Then you need to cut into quarters and cut the stump. Shredded cabbage into narrow strips or into small squares.
Other rules apply to sauerkraut: put in a colander, rinse under running tap water, and squeeze it properly.
White cabbage is first lightly fried in preheated vegetable or butter over moderate heat until golden brown, then water is added. When the boil begins, reduce the flame, cover and cook for about 40 minutes. It is allowed to put herbs, dill, caraway seeds, chopped apple, slices of bacon, small sausages in cabbage.
More tender savoy or Beijing cabbage is stewed, like white cabbage, but it will take much less time - about 8-10 minutes.
When cooked, red cabbage can color the dish purple. You can deal with this: before adding it to the pan, you need to pour a little vinegar into it.
The most common question for novice housewives is how much to stew. Young cabbage cooks faster than old cabbage. Also, the cooking time depends on how coarsely chopped it is. The process can take from 15 minutes to half an hour. Readiness should be checked with a knife or fork: if vegetables are easily pierced, then you can turn it off.
So that the cabbage is not fried, but stewed, you need to pour water on half of its volume and cook it under a lid over moderate heat.
Seasonings such as anise, caraway seeds, dill will help reduce gas production from eating cabbage.
For the sharpness of taste at the very end, you can pour apple cider vinegar.
Secrets of the hostesses
- Cabbage has a not too pleasant smell. If you want to get rid of it during cooking, you need to put in a pan a piece of black bread.
- If you want sourness, you need to add a small spoon of vinegar and a little sugar to fresh cabbage ten minutes before being ready.
- Sauerkraut can be made more delicious if you put a little sugar.
- For a peculiar taste, five minutes before cooking, you can put a little fried flour in the finished dish.
Recipes and photos of cabbage stewed in a pan will help to master the preparation of this dish.