Cabbage fried in a pan with tomatoes. Braised cabbage recipe in a pan with tomato paste

Braised cabbage - the perfect dish for people who follow the figure. This is a very tasty, nutritious and not high-calorie food. The main thing is to know how to properly prepare stewed cabbage with tomato paste to make the dish truly amazing.

Recipe 1. Simple, with vegetables

Braised cabbage with tomato paste prepared according to this recipe will serve as an excellent side dish for meat, but you can serve it as an independent dish in cold and hot form. Also, cabbage according to this recipe will be an excellent filling for a pie or pies.

Ingredients:

1 kg of white cabbage;
1 large carrot;
1 onion;
3 art. spoons of tomato paste;
1 teaspoon without a slide of sugar;
vegetable oil;
Bay leaf;
ground pepper;
greens;
salt.

Interesting fact: How many calories are in stewed cabbage? There are approximately 102.2 kcal in 100 grams of the dish. Naturally, pork or beef increases the calorie content at times.

How to cook

Peel and grate the carrot on a coarse grater.
Peel the onion and chop finely.
Fry the onion and carrot in a pan in vegetable oil until half cooked.
Finely chop the cabbage and fry with vegetable oil.
Add fried onions and carrots to the pan with cabbage. Stir and simmer over low heat for about 5 minutes, stirring occasionally.
Finely chop the greens, mix with tomato paste, two-thirds of a glass of water, sugar, salt and bay leaf. Mix the ingredients thoroughly and pour into the pan with the cabbage.
Close the lid and simmer - the finished cabbage should be soft.

Recipe 2. With potatoes and tomato paste

Stewed cabbage takes on a new flavor when other vegetables, such as potatoes, are added to it.

Ingredients:

5 medium sized potatoes;
half a head of cabbage (about 700 g);
1 onion;
1 carrot;
2 tbsp. a spoonful of tomato paste;
1.5 glasses of water;
vegetable oil;
1 bay leaf;
caraway;
black pepper;
salt.

Advice! Rinse the sliced potatoes several times under running water. This will remove excess starch.

How to cook

Wash potatoes, peel and cut thin straw.
Peel the onion and carrot, cut into thin strips.
Wash the white cabbage, dry it slightly and cut it with a knife or on a special shredder. Cabbage should be 2 times more than potatoes, as in the process of frying its volume will decrease.
Fry the potatoes in vegetable oil until half cooked, then put them out of the pan on a plate.
In the same pan, fry chopped onions and carrots in vegetable oil, then add cabbage to them. After 5 minutes, pour 1 glass of water. Simmer all ingredients until half cooked.
Add potatoes and spices to vegetables.
Dissolve the tomato paste in the remaining half glass of water and pour into the pan with the rest of the ingredients. Simmer the dish until fully cooked.

Serve warm or cold.

Recipe 3. With chicken

The dish prepared according to this recipe is low-fat, but very juicy and tasty. In many ways, what will be the taste is determined by the tomato paste, which is added at the end of cooking. Therefore, it must be chosen very carefully. Another trick that allows you to get a delicious result is to let the cabbage stand for a while after cooking. This will enable her to rich taste well soaked in the sauce.

Ingredients:

300-400 g chicken meat(you can take any part, but it is better if it is a breast);
700 g fresh white cabbage (this is about half a medium-sized head);
1 onion (about 80 g);
1 carrot (80 g);
3 teaspoons of tomato paste;
half or a third of a large red sweet pepper;
sunflower oil;
seasoning;
salt.

How to cook

wash chicken fillet, shake off the remaining water, cut the meat into strips.
Put the pieces in a pan and fry in vegetable oil until golden brown.
Cut the onion into half rings and add to the meat. Fry, stirring constantly, for 5 minutes. As a result, the onion will become transparent.
Cut carrots and peppers into strips. Add to skillet with chicken and cook, stirring occasionally, for 5 minutes.
Add 4-5 tbsp. tablespoons of water and simmer for another 5 minutes. No need to cover the pan with a lid.
After quenching is completed, chicken bouillon in which cabbage will be cooked. Pepper it and salt, add seasoning, this will provide brightness and richness of taste.
Finely chop the cabbage and place in a pan with vegetables and meat. Fry for 10 minutes, stirring several times during this time.
Add water, loosely cover the pan with a lid (it should be moved about 1 cm) and simmer the dish, reducing the heat to low, about 20 minutes. The cooked cabbage will become translucent and soft.
Add tomato sauce to meat with vegetables. It is its taste that determines how tasty stewed cabbage will turn out. To make your own tomato sauce, take 2 teaspoons of sugar, dilute it with 1 tbsp. spoon of water and add 1 teaspoon without top of tomato paste. Mix ingredients thoroughly. If the sauce still has a sour taste, add sugar and salt to taste.
Mix vegetables, meat and sauce, heat the dish in a pan for three minutes.
Turn off the heat and hold the cooked stewed cabbage in a skillet with closed lid 10 minutes.

Advice! If the cabbage is tough, then increase the stewing time to half an hour or even 40 minutes. Add sauce 10 minutes before cooking.

Recipe 4. With mushrooms

cabbage with mushrooms unique taste. After frying in a pan, vegetables are brought to full readiness in the oven. The cooking process takes a maximum of 1 hour, the duration depends on the temperature in the oven and the softness of the cabbage. The finished dish has a light brown appetizing shade and delicious taste.

Ingredients:

one and a half kilograms of fresh white cabbage;
500 g carrots;
4 onions (large);
500 g of any mushrooms (fresh);
100 g of tomato paste;
vegetable oil for frying;
seasoning;
salt.

Advice! Russula, mushrooms, mushrooms and mushrooms should be soaked for 3-4 hours before cooking, then fry for 40 minutes. Mushrooms and porcini mushrooms must first be boiled for 20 minutes, then fried for 20 minutes. Mushrooms do not need to be washed, as they absorb water very quickly, these mushrooms are cleaned of dirt with a napkin. Fresh champignons fried for 30 minutes, frozen - 12-15.

How to cook

Wash the head, shake off the water and cut into small strips.
Pour vegetable oil into a frying pan, fry chopped cabbage in it - it should become soft, transparent and decrease in volume. Oil should not be too much. If the entire chopped head of cabbage does not fit in the pan, then fry it in portions.
Chop the onion into cubes or half rings, fry in oil until golden brown. Then add grated carrots to it and simmer until it becomes soft. You can add some water.
Cut the mushrooms and put them in a dry frying pan, heat it up and, as soon as the juice appears, pour it into a container with cabbage. After that, pour oil into the pan and fry the mushrooms in it for 15 minutes. As soon as they are ready, mix them with cabbage.
Put all the ingredients (cabbage, mushrooms, carrots, onions) in a thick-walled pan or cauldron.
Add seasoning, salt, put tomato paste slightly diluted with water.
Pour everything with two glasses of boiling water and put in the oven.
Simmer without a lid at a temperature of 180 to 200˚ C for about 20 minutes. If the cabbage is tough, then the cooking time should be increased.
15 minutes before full readiness, add 2-3 bay leaves. Try it, if fresh, add salt.

Advice! From time to time look into the oven and check how the dish is preparing. If the water boils away, add a little more.

The advice of experienced chefs will help you prepare a truly delicious stewed cabbage:

To give the dish piquant note and density, use the usual wheat flour. Dry it in a dry frying pan until it becomes creamy, then add 1 tbsp. spoon into the dish 5 minutes before the final readiness.
Vinegar and sugar will help to give a sweet and sour taste. Add them 1 tbsp. spoon for 5-10 minutes until the dish is ready.
You can remove a specific aroma when cooking any cabbage dish using stale bread. Put a slice in a pot or pan, after the end of cooking, remove the bread with a slotted spoon.

Hello, friends! And again today I want to devote my note to a cabbage dish, namely stewed cabbage with the addition of different ingredients to make it tastier and much more satisfying.

In the last note, I shared recipes with you, whoever has not seen, I recommend to look))).

Why I want to touch on this topic again, all because I myself love this vegetable very much, at least fresh, at least in some other form. After all White cabbage rich in vitamins, micro and macro elements. The people have always said that without potatoes, bread and cabbage - nowhere!

That's probably why there are so many of this vegetable. variety of dishes, which truly look royal, and even tasty, tender and very fragrant.

Probably the easiest option for stewing fresh cabbage without the use of meat and some other additional ingredients. In order to prepare such cooking masterpiece all you need is a couple of products and spices.

It's a traditional classic, one might say basic recipe, which you can later add various products, such as mushrooms, meat, prunes and raisins, or assorted, etc.

They have probably ever tried to cook this at home, or they probably remember that taste from childhood, like in a kindergarten or in a school cafeteria, because everything is always cooked there according to GOST.

We will need:

White cabbage - 0.5 pcs.;
Carrots - 1-2 pcs.;
Onion - 2 pcs.;
Tomato paste - 2 tablespoons;
Black pepper - 1 tsp;
Salt - to taste;
Allspice - 5 pcs.;
Bay leaf - 2 pcs.;
Carnation - 5 pcs.;
Sunflower oil - 5 tbsp.

Cooking method:

1. Grate fresh peeled carrots on a coarse grater.

3. After a sharp knife, chop the cabbage into thin strips.

4. Take a frying pan and fry the carrots and onions in vegetable oil until golden brown so that the onions become soft.

Important! If your cabbage is young, then it will turn out juicy, but if it is old, then in order for it not to turn out tough, you will need to add a little water when frying.

6. Then add the remaining vegetables, tomato paste, pepper and spices to the fried cabbage. Simmer over low heat with the lid closed for another 11 minutes.

7. And here it is ready on your table, very bright and beautiful. Is not it?!

Personally, I still call such stewed cabbage bigus. Although bigus has its own secrets, which I will certainly share with you in future articles. And what do you call it, share your opinion at the end of this article))).

Video: Cooking stewed cabbage at home

This story shows the technology of fried cabbage in a pan. Cabbage is not watery and very pleasant to the taste. You get just a great chic side dish for any meat dish, for example:

How to quickly stew fresh cabbage with potatoes in a pan

So we came to a more satisfying recipe, namely with potatoes. Such a stew is prepared quickly, easily and tasty. The taste is amazing and everyone will love it. It seemed that the most ordinary products make such a dinner or act as a second dish for lunch.

We will need:

Cooking method:

1. Wash the potatoes well and remove the peel, place it in any dish, filling it with water so that it does not darken while it is being cooked. preparatory work for other ingredients.

Remove the top layer from the carrots, rinse well with running water. Clean the onion from the husk. Next, grate the carrots, and cut the onion into half rings.

2. Chop the cabbage with a special vegetable peeler into thin strips, or use an ordinary kitchen knife instead. Mix cabbage and carrots together, add half a teaspoon of salt, mix well with your hands.

Then, in a pan in which it will be fried, stew cabbage, pour 2 tbsp. l vegetable oil, place the vegetables. Move the pan to the side so that the cabbage and carrot juice from the salt appears.

3. Meanwhile, in another pan, fry the onion in sunflower oil until soft.

4. Next, according to the plan, add tomato paste to the mixture of cabbage and carrots, mix with a spatula, pour in half a glass of water. Cover and simmer for 5 minutes. Then, after the time has elapsed, mix the vegetables thoroughly. The cabbage is translucent and half cooked.

5. Put the diced potatoes on top of the cabbage. Add another 100 ml of water, cover and simmer for 10 minutes. Until then, the potatoes are cooked.

5 minutes before cooking, add fried onions, which will add sweetness to the taste. Next, pepper and add granulated sugar, bay leaf, stir and simmer. If necessary, you can add more salt if you did not add salt the previous time.

6. Beautifully put on a plate and call to the table, it looks just perfect and elegant. Enjoy your meal!

Delicious stewed cabbage with sausages

If you don't like making dishes with meat, then perhaps you are a sausage lover? Although in all TV shows about a healthy lifestyle, of course, everyone says that sausages are such a harmful product, and no one argues, but still most of us cook them for breakfast, and sometimes use them for a second course. I also buy them sometimes, and do something.

I don't use tomato paste in this recipe. If desired, you can add, or replace it with ripe chopped tomatoes.

We will need:

cabbage - 1 head
bulb - 1 pc.
sausages - 4 pcs.
carrots - 1 pc.
vegetable oil - for frying
water - 0.5 tbsp.
salt to taste
spices to taste

Cooking method:

1. First, grate the carrots on a coarse grater. Onion cut into half rings. And fry all these vegetables in a pan with vegetable oil. So that they acquire a golden color.

Chop the cabbage with a knife in the form of straws. And then add it to the fried onions and carrots. And without stirring, leave for 15 minutes under a closed lid to simmer.

Important! Add half a cup of water to the pan before throwing in the cabbage.

Then open the lid and mix well with a spatula. Simmer all vegetables under a closed lid until the cabbage is soft. At the very end, salt and pepper, using red and black ground pepper. Wow, straight spicy cabbage will turn out, if you don’t like spiciness, then don’t pepper, be guided by your taste.

2. The final moment, lay out the sausages cut into circles. Simmer another 10 minutes. If you see that all the moisture has evaporated, then pour some more water. I like it to be a little thin.

3. Such a wonderful and sunny dish as fried cabbage made with sausages! Bon appetit and delicious discoveries to you!

Braised cabbage with chicken meat

With chicken it turns out much more tender, chicken meat, it generally belongs to dietary species. Yes, the main plus, it is even cheaper than beef and pork. You can use absolutely any meat in order to prepare this easy simple dish.

We will need:

chicken meat - 300 g
head of cabbage - 1 pc.
onion - 1 head
carrots - 1 pc.
bell pepper- 1 PC.
sunflower oil - for frying
tomato paste - 2 tbsp
salt and spices to taste

Cooking method:

1. Chop the meat together with the onion into small pieces. Pour vegetable sunflower oil into a frying pan and unload meat and onions there.

Important! Fry over low heat so that nothing burns. Stir occasionally with a special silicone spatula so as not to damage the pan if you have it with a non-stick coating, or ceramics.

2. In the meantime, while the meat with onions is fried, take care of the vegetables. Grate carrots and cabbage on a special grater. Salt, that is, add two pinches of salt and a pinch of sugar, mix with your hands and grind well so that the cabbage starts juice.

3. Dissolve two tablespoons of tomato paste in half a glass of water. Pour this red liquid into the meat along with the cabbage and carrots. Next add the bell pepper. It will need to be washed in advance, cleaned of seeds and core removed, cut into strips.

4. Mix everything very carefully and cover with a lid to stew. Simmer over medium heat until tender, stirring occasionally. At the end, add your favorite spices. You can sprinkle with dill and parsley. In about 30-40 minutes your dish will be ready!

Braised cabbage with minced meat - the easiest and easiest recipe

For those who need an option hastily, the better, instead of meat, take ordinary simple minced meat, any, even mixed, for example, beef + pork, or chicken, duck, there is no difference what you have in the refrigerator. Minced meat cooks quickly, and if it’s homemade, then it’s generally fine.

We will need:

Cooking method:

1. Finely chop the cabbage with a knife. Next, cut the peeled onion into half rings or cubes.

Put the minced meat in a pan, salt and pepper. Pour vegetable oil and fry it, stir often with a spatula so as not to burn.

In another pan, the prepared ingredients, onion and cabbage, also fry in a pan with sunflower oil. Cooking time, around 30 minutes, taste, cabbage will settle a little during stewing, decrease in volume.

2. Then add minced meat and tomato paste to the cabbage, as well as a little water for half a glass. Simmer for 10-15 minutes, stirring with the lid closed.

3. Here is such a lightweight recipe for stewed cabbage with minced meat. Put the dish on a plate, cook any on the first and put this plate on the second.

How to cook stewed cabbage with mushrooms

Treat yourself to this Russian dish and all your tasters will be satisfied. After all, it's quick and easy to prepare. After all, such a vegetable gourmet will be not only useful, but also satisfying, because mushrooms are not inferior in calories to meat. Get ready for the fact that your guests or beloved family will just lick their fingers.

We will need:

cabbage - 1 kg
onion - 1 pc.
carrots - 1 pc.
mushrooms - 300 g
water - 1 tbsp.
tomato paste or tomatoes
salt, pepper and bay leaf to taste

Cooking method:

1. Take a large cauldron or use a frying pan. Pour vegetable oil into the bottom. Lay out the shredded cabbage. And fry under a closed lid for 10 minutes over medium heat.

Important! Don't forget to stir occasionally!

2. In the meantime, fry the diced onion in another bowl. Fry until soft. Next, add the carrots and continue frying until golden brown all vegetables.

3. After these steps, put any boiled mushrooms, it can be champignons, boletus, mushrooms or oyster mushrooms for example. Cut them in advance with a kitchen knife into small pieces. Fry for a couple of minutes.

Interesting! You can take fresh sliced \u200b\u200bmushrooms, just then you will have to fry until cooked for a longer time than boiled ones.

4. Stew such a yummy by adding a little water, 1 cup. Let simmer covered for 20 minutes. 10 minutes before cooking, put a couple of tablespoons of tomato paste and bay leaf. Salt and pepper to taste.

3. So weird and fragrant dish made from cabbage. Enjoy your meal!

Bonus: Cabbage stew in a slow cooker

If you want to somehow save time or guests are already on the doorstep, and you have nothing to treat them with, then watch this video from the YouTube channel:

On this I have all my good readers and subscribers. Write your opinions, reviews, wishes below under the article. Share the note on social networks. Look to me more often to visit))).

All the very best and positive. See you! Bye Bye!

This stewed cabbage turns out very tasty, the recipe in a pan with tomato paste is one of the simplest. The dish is inexpensive, easy to prepare and versatile in use. Skillfully and tasty cooked cabbage will be an excellent side dish for meat or fish, it is served as an independent dish or used as a filling for bulk pies, pies, dumplings.

Cabbage can be stewed with other vegetables (potatoes, zucchini, sweet peppers) or with rice, mushrooms, meat, chicken, sausage, bacon. For a more pronounced taste and aroma, stewed cabbage according to the recipe is seasoned with various spices, tomato sauce, bay leaf, fresh or dried herbs are added. Each dish is unique and delicious in its own way. At the same time, the process of cooking cabbage is extremely simple, just for beginner cooks.

To make the cabbage tasty, it must be simmered over low heat and cooked at least 1-2 hours before serving. Freshly cooked it is also delicious, but when it stands for a while, the taste manifests itself and reveals itself in all its splendor. In addition, the taste of hot, warm and cooled cabbage varies somewhat - in hot it is brighter, more contrasting, saturated. Warm and cooled cabbage acquires a mild harmonious taste.

- onion - 2 onions;

- odorless sunflower oil - 4-5 tbsp. l;

- tomato sauce - half a glass (or 3 tablespoons of tomato paste + water);

- salt - 1 tsp without a slide (salt to taste);

- ground black pepper - 0.5-1 tsp (to taste);

- bay leaf - 1 pc.

Peel carrots and onions. Cut the carrot into 2-4 pieces lengthwise, then cut into thin slices. Or rub it on a coarse grater. We cut the onions into 4 parts, each chopped into thin strips.

My head of cabbage, remove the top 2-3 leaves (if they are damaged). Cut the head of cabbage in half or into 4 parts, chop into strips. To make the straw not very long, turn the head of cabbage and chop the cabbage, holding the knife at an angle.

Heat refined vegetable oil in a deep frying pan. Spread the onion, simmer it for 2-3 minutes. When the onion is saturated with oil and becomes almost transparent, add the carrots. We continue to simmer the vegetables for another 3-5 minutes. We make the fire not very strong so that the onion does not burn.

Add cabbage, mix it with butter and vegetables. If all the cabbage does not fit, then add in parts and as soon as it settles, put a new portion. When all the cabbage is added, cover the pan with a lid and simmer for 20-25 minutes over low heat until the cabbage is soft. It happens that the cabbage is not very juicy, then you need to add quite a bit of water, just so that the cabbage does not burn during stewing.

Add tomato sauce to soft cabbage, salt to taste. Instead of tomato sauce you can add 3 tbsp. l. tomato paste diluted in a small amount cold water. Stir, simmer for another 10 minutes. To evaporate excess liquid, we no longer cover the cabbage, increase the fire slightly.

Ready cabbage will acquire a beautiful golden or reddish hue. Season it with black ground pepper, bay leaf and simmer for another 3-5 minutes. Turn off the heat, cover with a lid, let it taste.

Before serving, stewed cabbage can be warmed up or served warm as a side dish for cutlets, chops, fried sausages, meat stew or as an independent dish.

Cabbage stewed in a pan is a wonderful dish that is eaten cold and hot. It can be eaten on its own, or used as a filling for pies and pancakes. Delicious stew cabbage is not difficult, and the cost is one of the lowest. The technology of how to stew cabbage in a frying pan tasty and fast is easy to master, and the recipe will take root in the piggy bank of zealous housewives who love to pamper their loved ones with goodies.

meat, sausages, chicken cutlets, and others meat dishes always require a separate garnish. Braised cabbage goes well with these dishes, especially with smoked meats. She is good, both on her own and paired with boiled potatoes. It can be lightly fried or melt in your mouth. The dish is easy to spice up with paprika and tomato paste. The main thing is to master the basic recipe, so that later you can fantasize for your own pleasure.

You will need (based on 2-3 servings)

a large fork of cabbage - 700 g;
bulb - large head;
100 g of vegetable oil;
large carrots;
spices, salt to taste;
100 ml water or broth.

Finely chop the cabbage with a knife or on a special shredder. The main thing is that the stripes are neat and thin. Thick pieces will take longer to stew and cook unevenly, so the final result largely depends on the shredding. Salt chopped cabbage, shake hands, as is usually done for sourdough: this way it will be juicier. Cut the onion into cubes, grate the carrots. Heat up a frying pan and pour vegetable oil into it. Lower the cabbage and fry until crispy, stirring constantly so that the frying comes out evenly.

Now reduce the heat, cover the dish with a lid, simmer until tender. 10 minutes before the end, if desired, you can add a tablespoon of tomato paste, then the cabbage will acquire a characteristic tomato light sourness. Recognizing the finished cabbage is very simple: it becomes oily in texture, shiny, brownish-golden. The total extinguishing time does not exceed 30-40 minutes.

The best combination of cabbage with herbs, and, surprisingly, fresh sour cream. The dish is served with a piece of Borodinsky black bread.

Remember! Any cabbage is not suitable for stewing: young cabbage is too soft, it will give a lot of juice and turn out to be “boiled”, but elastic heads of winter varieties (for example, Slava variety) are stewed perfectly and release just enough juice to make the dish juicy. You need to choose such a head of cabbage by the crunch: when squeezing in your hands, a characteristic crunch should be heard.

Meat Recipe

Cabbage with meat is one of the the best dishes for the cold season. Such a dish is often called a hodgepodge, it perfectly saturates, warms, but at the same time it never overloads the stomach (especially if you use not pork, but chicken fillet). With proper serving, the dish can easily become a companion for foamy drinks: just season it with fragrant sweet mustard, sprinkle with fresh herbs. Cabbage with meat, red variety, they like to serve in cozy Czech taverns.

For delicious cabbage, prepare: (based on 3-4 servings)

a large fork of cabbage - 1.5 kg;
pork ribs, chicken thighs or chicken legs, chicken fillet - 1 kg;
2 large onions;
150 g of vegetable oil;
two medium carrots;
salt, spices.

The first thing to do is to fry the meat over high heat until crispy. It is better to cook it in a separate pan. Let's prepare the cabbage in the same way as in the classic recipe, but at the cabbage roasting stage, add pieces of meat, salt, spices to taste to it. The dish is stewed over low heat for about an hour. Served with mustard sauce, sour cream, bread, herbs.

Culinary trick! Remember that almost any type of meat can be used for cabbage and each will be combined perfectly. True, if you like beef, it is better to take the youngest - so it will cook faster.

With potato

Potatoes, like meat, give the dish solidity, and besides, it can be served as an independent complex side dish. Cooking time increases slightly, you need to add more water or broth.

In general, the recipe for stewed cabbage with potatoes relies on the basic method. After a quick frying in a skillet, simmer it for 10 minutes, and then combine with potato cubes. It remains to add a little water, spices, and then simmer the dish until fully cooked for another 20-30 minutes. Option for children's menu- boil and mash potatoes, and ready-made puree submit separately.

Interesting fact. Have you ever wondered how chefs cook cabbage in traditional canteens and why it is so tasty? It turns out that a spoonful of sugar and a tablespoon of 5% vinegar gives a pleasant aftertaste to cabbage. The dish is usually seasoned at the very end, 5-7 minutes before it is ready.

with sausages

Sausages, sausages, any smoked meats are best combined with cabbage. This is a classic of the culinary genre, and you can always sing praises - how tasty the dish is!

With all this, if desired, anyone can cook food - the main thing is to prepare smoked meats in advance, and it is better to take different types.

Suitable for cooking:

pieces of sausages, sausages;
boiled, semi-smoked sausage;
smoked chicken, pork ribs.

The more different pieces used, the more flavorful the finished dish will be. But, if you want to feed your family quickly and satisfyingly, it is quite possible to get by with sausages alone. It will be very tasty to combine cabbage with potatoes and sausages if the potatoes are added during the cooking process at the half-cooked stage and stewed along with the main dish.

Smoked meats are finely cut into cubes or strips, fried in a separate frying pan and added to stewed cabbage 10 minutes before readiness. The most relish is to let all the ingredients come together: smoked meats should give the cabbage a pleasant aftertaste, and absorb the juices of this vegetable themselves. Cabbage-smoked hodgepodge is served with black bread and herbs.

Can't stand the smell of cabbage while cooking? Place a large piece of stale bread, whether black or white, in a dish. It will absorb the bad odor. Before the end of cooking, it is enough to get the soaked bread with a slotted spoon.

With the addition of mushrooms

During the mushroom season, it is simply impossible not to pamper the family with cabbage stewed with forest mushrooms. True, the dish cannot be called light: mushrooms are difficult to digest by the body, so it cannot be included in the children's diet.

Combine with cabbage:

White mushrooms.
Honey mushrooms.
Oily.
Chanterelles.
Russula.

How to cook mushroom cabbage? Mushrooms are pre-cleaned and boil until tender in salted water. Fry with onions on the butter. Add mushrooms to the cabbage stewed in a pan, mix thoroughly and let stew for another 15 minutes. Such a hodgepodge is ideally combined with dill - feel free to add a large bunch of fresh herbs. Separately, you can serve mashed potatoes, boiled potatoes and sauce based on sour cream and horseradish. In the winter season, change freshly picked Forest mushrooms for frozen ones, or buy champignons - the cabbage will turn out to be no less fragrant.

Easy delicious chicken recipe

Cabbage is a low-calorie vegetable available at any time of the year. In the summer you can buy a young one, in the winter you can add sauerkraut to the dish, due to which the food acquires a pleasant sourness. Nutritionists strongly recommend actively including it in the menu for everyone who monitors their weight, counts calories. Braised cabbage with chicken will fit into the most strict diet, provided that skinless chicken fillet is used as the meat component.

The cooking process is the same as in the preparation of smoked hodgepodge: it is better to fry the chicken pieces in a separate frying pan. And here's why: if you mix chicken with cabbage right away, the bird will extract the juice, the cabbage will begin to boil in it, and the taste will change significantly. Mix the fillet with cabbage, add spices, bring to readiness for 15 minutes.

The total cooking time will not exceed 30 minutes, plus the dish has a great advantage - it can be eaten even cold, it “sounds” differently, but the taste remains rich.

To summarize, each housewife may have her own secrets of cooking: someone adds fresh tomatoes instead of pasta, another cannot imagine hops-suneli without spices (and such cabbage turns out to be spicy, oriental, very fragrant). You can add a large bunch of cilantro or mix with minced meat - there are many variations, and each one deserves to take pride of place in the daily diet.

Braised cabbage - universal dish. It is used as a filling for pies, pies and pies, served as an addition to the main dishes and eaten on its own. The main beauty of stewed cabbage is that it can be both low-calorie and very satisfying. Another big plus of the dish is the preservation of most of the vitamins even after heat treatment. Today you will learn how to cook a classic version of stewed cabbage with tomato paste in a pan. You can diversify it as you wish. How to do it? Yes, very easy! You can add any mushrooms, all types of meat, potatoes, Bell pepper, various spices, herbs and spices.

If you are on a diet or just avoiding extra calories, then this is for you. classic recipe. And when you want to enjoy a hearty and nutritious cabbage, then you can give free rein to your imagination. This dish is ideal for creating savory home baking, so you can safely put the dough on the pies. Due to the fact that this method involves the use of concentrated tomato paste, and not fresh tomatoes, the taste and color of cabbage are brighter and more saturated. And to make such a universal dish will not be difficult, and even more so, it will not take much time.

Taste Info Second vegetable dishes / Stewed cabbage

Ingredients

Tomato paste - 50 g;
White cabbage - 500 g;
Carrot - 1 pc.;
Onion - 1 pc.;
Vegetable oil - 40 ml;
Allspice, dried clove flowers, bay leaf - 2 pcs.;
Salt, ground black pepper - to taste;
Water - as needed.

How to cook stewed cabbage with tomato paste

So, before stewing cabbage, prepare everything necessary products. You can start with onions and carrots. Peel the vegetables and then rinse. Chop the onion into thin half rings or small cubes, and grate the carrots on a coarse grater.

Send the prepared vegetables to a frying pan with heated vegetable oil. Sauté over moderate heat, stirring occasionally, until all vegetables are soft. Remove the cooked onions and carrots from the pan, placing them on a clean plate.

Free the cabbage head from damaged and sluggish leaves, then wash and dry. Chop the vegetable into thin strips, then place it in a deep bowl. Carefully remember the cabbage with your hands so that it becomes softer and starts up the juice.

Pour some more vegetable oil into the pan. Put prepared cabbage in it. Send the skillet to medium heat.

Immediately add all the fragrant spices: parsley, peppercorns and cloves. Mix the contents of the pan well with a spoon or spatula.

Cover the pot with a lid and simmer for about 15-20 minutes. If the cabbage has little juice, then pour some water on it.

Open the lid and add the veggies to the pan. Send the tomato paste there. Mix all ingredients well. They need to be evenly distributed among themselves.

Cover the skillet with a lid again. Simmer the cabbage for another 5-10 minutes. Salt to taste shortly before the end of cooking.

Cabbage stewed with tomato paste, serve hot, warm or cold. Use it for other purposes if you wish. Enjoy your meal!