More recently, cauliflower seemed a wonder, but today Russian housewives cook this healthy vegetable much more often. There are many ways to cook cauliflower, but most often a multicooker is used for cooking. It significantly reduces the cooking time, freeing the hostess from constant presence in the kitchen and desktop monitoring of the workpiece.
In the summer, cauliflower is sold fresh, and in winter it is most often bought frozen. The recipe for stewed cauliflower with sour cream, which we will consider in more detail today, allows you to use both fresh and frozen vegetables. By the way, this dish is perfect for those who follow a diet and try to eat properly. Cauliflower is a godsend for losing weight. In a slow cooker, it can be steamed, boiled in water or stewed (as in our recipe) in cream with vegetables or mushrooms.
List of Essential Ingredients
- 320 g of cauliflower;
- 4 large champignons;
- 20 g sour cream or heavy cream;
- 1 onion;
- salt;
- 1 carrot;
- a spoonful of oil;
- ground pepper.
Description of the cooking process
To make stewed cabbage with sour cream cooked faster and more beautiful when served, it is recommended to sort the vegetables into inflorescences (clusters) before starting to cook. Peel the onion, wash it and cut into thin half rings. Mushrooms are also washed under cold water, get rid of the hat. The leg is cut into large enough pieces. Carrots for this dish are recommended to be cut into very thin strips (you can use a special grater to cook carrots in Korean).
Mix vegetables with each other, add salt, pepper. Pour oil into the bottom of the bowl, spread the vegetables. All that remains is to close the lid and set the quenching mode. Cooking time - 12 minutes. After that, the lid opens, and sour cream is added to the vegetables. Close the lid, turn on the same program at the same time. If you want to cook stewed cabbage with sour cream, but there is no slow cooker, then an ordinary pan with a thick bottom is suitable for cooking.
Cauliflower with sun-dried tomatoes
It turns out very tasty in a slow cooker stewed cabbage with sour cream and dried tomatoes. It is being prepared very quickly thanks to the use of the “kitchen assistant”. This dish can be used both independently and as a side dish for meat, crumbly cereals or fish.
Grocery list
- 420 g of cabbage;
- one carrot;
- bulb;
- 120 g sour cream;
- a couple of tablespoons of oil;
- a spoon of good quality tomato paste;
- 70 g of sun-dried tomatoes;
- salt;
- greens (any);
- ground pepper;
- 220 ml of broth;
- a couple of teaspoons ground paprika.
Cooking steps
As in the first recipe for stewed cabbage with sour cream, at the beginning of cooking, we sort the vegetable into inflorescences. Without adding any seasonings and spices, we send the cabbage for 10 minutes to the slow cooker. The program is a couple. During this time, you can peel onions and carrots. Open the lid, pour the oil, spread the vegetables and gently mix with cabbage. We start the "frying" mode. Cook for 10 minutes, stirring constantly.
In a separate bowl, mix the oil, ground red pepper, paprika, sugar, tomato paste, sour cream and sun-dried tomatoes. Add the resulting sauce to the cabbage, pour hot broth or water. We turn on the quenching program for 20 minutes. Braised cabbage with sour cream is served with the addition of a large amount of fresh herbs. If the dish is used as a full meal, it is recommended to serve it with broth.
Calorie content
Very often, before starting to cook a dish, the hostess is interested in its energy value. Cauliflower in its raw form "weighs" about 25 kilocalories per 100 grams. A boiled vegetable will contain about 30 Kcal, but fried cabbage will "pull" 120 kilocalories. As for our dish, stewed cabbage with sour cream contains about 67 calories.