Stewed potatoes with cabbage

Popular recipes for stewed potatoes and cabbage with step-by-step photos and instructions. We will tell you and show you how to cook stewed potatoes with cabbage simply and deliciously!

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Recipes for stewed potatoes and cabbage

Ingredients

Onion - 1 pc.

Potatoes - 3 pcs.

Tomato paste - 1 tablespoon.

Dried basil - 1 teaspoon.

Vegetable oil - 3 tablespoons.

Dark aromatic pepper - 3-4 pcs.

Salt - 1 teaspoon.

Ingredients

Sauerkraut – 140 g

Onion – 100 g

Sunflower oil – 4 tbsp.

Potatoes – 6 pcs.

Ground black pepper - to taste

Turmeric – 3 pinches

Ingredients

Cabbage – 0.5 fork

Snow-white onion – 1 pc.

Potatoes – 4-5 pcs.

Dried small mushrooms – 15-20 pcs.

Parsley - a few sprigs

Pepper, h.m. - taste

Vinegar 6% – optional

Vegetable oil – 2-3 tbsp.

Ingredients

Potatoes – 300 g

Cauliflower – 150 g

Champignons – 150 g

Salt, pepper - to taste

Dry garlic – 1 tsp.

Ingredients

White cabbage – 350 g

Potatoes – 2 pcs.

Salt, ground black pepper - to taste

Tomato paste – 1 tbsp.

Vegetable oil – 2 tbsp.

Greens – 2 sprigs

Ingredients

Potatoes – 300 g

Cauliflower – 300 g

Curry paste – 1.5 tsp.

Ground coriander – 0.5 tsp.

Ground ginger – 0.5 tsp.

Hot pepper - to taste

Salt and pepper, h.m. - taste

Vegetable oil – 2 tbsp.

Fresh greens - for serving

Ingredients

Potatoes – 300 g (3 pcs.)

Red cabbage – 300 g

Onion – 50 g (1/2 pcs.)

Lemon – 20 g (1/4 pcs.)

Salt, pepper - to taste

Dried juniper – 10 pcs.

Oregano - to taste

Dried garlic - to taste

Fresh herbs – 20 g (or to taste)

Vegetable oil – 20 g (2 tbsp)

Ingredients

Potatoes – 830 g

White cabbage – 250 g

Canned peas – 100 g

Vegetable oil – 3 tbsp.

Ground dark pepper - to taste

Ingredients

Potatoes – 350 g (4-5 pieces)

Cabbage – 350 g (1/4 fork)

Carrots – 60 g (1 pc.)

Rice – 0.5 multi-cup

Seasoning for potatoes – 1-2 tsp. (taste)

Vegetable oil – 2-3 tbsp.

Water – 2.5 multi-cups

Fresh dill - to taste

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Savory potato and cabbage recipes

Around the 2nd half of the 19th century, potatoes became a popular vegetable in home cooking on the Eurasian continent. A huge number of dishes are prepared from it.

Stewed cabbage with potatoes
Potatoes with sauerkraut
Potatoes with cabbage and meat
Cabbage soup from the freshest cabbage with potatoes
Borscht with cabbage and potatoes
Cabbage and potato stew
IT IS VERY INTERESTING!

Stewed cabbage with potatoes

To make stewed potatoes with cabbage you need:

cabbage forks weighing approximately 1 kg;
potato tubers – 1 kg;
one onion weighing 100 g;
one carrot weighing 100 g;
ground pepper to taste;
tomatoes – 40 g;
salt;
oil for frying – 100 ml;
dill and (or) parsley – 10 g.

Pour half the oil into a high frying pan or cauldron and heat it up.
Peel the tubers, cut them into small cubes and fry in oil for 10 minutes.
The cabbage is chopped into narrow strips, lightly crushed and added to the potatoes.
Simmer the vegetables covered for 10 minutes. When the cabbage does not produce much juice, add 100 ml of broth or water to the dish.
The remaining oil is poured into another frying pan.
Finely chop the onion and fry it until soft.
Grate the carrots on a large grater and add them to the onions. Fry the vegetables for another 5 minutes.
Add the tomato and heat everything together for about 3-4 minutes.
The dressing is transferred to the stewed cabbage and potatoes, everything is mixed well.
Take a test for salt and add it to taste. After this, add pepper to taste. You can use a mixture of peppers.
Simmer the vegetables under the lid for another 7-8 minutes.
Add chopped herbs and remove the dish from the heat.

Potatoes with sauerkraut

To make stewed potatoes with sauerkraut you will need:

cabbage – 0.5 kg;
onion – 100 g;
ground dark pepper to taste;
potatoes – 1 kg;
vegetable oil – 70 ml;
salt;
carrots (if cabbage does not contain it) – 1 pc.

To make the dish cook faster and the potatoes in it to be more tasty, boil the peeled and quartered tubers in salted water until tender.
Chop the onion and fry it in oil until lightly colored. If there are no carrots in the cabbage, then add grated carrots to the onions.
Add the cabbage to the onion and fry it for 11 - 15 minutes.
Drain the potatoes and add them to the cabbage. Pour in 200 ml of water in which the potatoes were boiled.
Simmer the vegetables under the lid for another 10 - 12 minutes.
Taste the dish for salt. Salt it to taste and add pepper. Stir everything well and leave on the fire for another 3-4 minutes.

Stewed potatoes with sauerkraut are ready. Because the dish is quite acidic, tomato is not added to it. Potatoes are combined with sauerkraut only after it is cooked.

Potatoes with cabbage and meat

To make potatoes with cabbage and meat you need the following set of goods:

pork with lard – 0.6 kg;
peeled potatoes – 0.5-0.6 kg;
fresh cabbage - 0.5 - 0.6 kg;
onion – 90 g;
carrots – 90 g;
tomato – 50 g;
vegetable oil – 50 ml.

The fat is trimmed from the pork, cut into cubes and fried in a high frying pan or saucepan.
The meat is cut into pieces weighing about 30 g. It is fried in lard for 9-10 minutes.
Thinly chopped cabbage is added to the meat, and the vegetables and meat are simmered under the lid for another 10 minutes. If the cabbage has not released enough juice, then add about 150 ml of water or broth to the vegetables.
In a separate pan, fry chopped onions and carrots. Add tomato to them. Simmer the dressing for 5-6 minutes.
The resulting dressing is transferred to vegetables and meat. By this time the potatoes should be one hundred percent ready.
Add salt to the dish and pepper it to taste.
Keep the potatoes stewed with meat and cabbage over moderate heat for about 5 minutes.

The finished dish can be sprinkled with green onions and dill.

Cabbage soup from the freshest cabbage with potatoes

For savory cabbage soup made from the freshest cabbage and potatoes you need:

meat broth - 1.6 - 1.8 l;
cabbage forks weighing about 1 kg;
potatoes – 0.5 kg;
carrots, parsley root, celery root - about 200 g;
onion – 90 g;
salt to taste;
greens – 20 g;
pepper, bay leaf and other spices as desired.

Shchi differs from borscht in that no fried vegetables are added to them. Potato tubers cut into cubes are placed in the bubbling broth.
Next they send chopped parsley roots, celery and carrots. They are cut into cubes of a smaller size than potatoes.
After 10 minutes, add fresh cabbage and onions to the cabbage soup. The cabbage must be cut into medium-thick strips, and the onion into small pieces. Bring everything to a boil and cook covered for 7-8 minutes.
Salt cabbage soup to taste. Add ground pepper and bay leaf and cook for another 5 minutes.
Finely chop the greens and add them to the cabbage soup. Turn off the fire and keep the cabbage soup on the hot stove for about a quarter of an hour.

Be sure to serve with sour cream. The cabbage soup will be tastier if you add chopped and cooked meat for the broth.

Borscht with cabbage and potatoes

For a tasty and satisfying borscht with cabbage and potatoes, we will need:

meat broth - 2.5 l;
cabbage – 1 kg;
potatoes – 1 kg;
beets – 200 g;
tomatoes – 50 g;
onion – 90 – 100 g;
carrots – 80 – 90 g;
salt to taste;
vegetable oil – 50 ml;
pepper to taste;
bay leaf – 3 pcs.;
dill – 10 g.

Peeled potato tubers are cut into medium cubes.
Shred the cabbage into medium-thick strips.
Place the vegetables in the broth, bring to a boil and cook for about a quarter of an hour over moderate heat under a lid.
Immediately heat a frying pan with oil.
First, fry the onion until soft.
Add finely chopped beets and carrots to it. If desired, vegetables can be grated. Simmer the borscht dressing for another 3-4 minutes.
Add the tomato and continue cooking the vegetables with it for another 5 minutes.
Place the dressing in a saucepan, where by this time the potatoes should be one hundred percent cooked.
Add pepper and bay leaf.
Take a salt test. If necessary, borscht is salted to taste.
After 5 minutes, add chopped dill and turn off the heat.

Cabbage and potato stew

During the season of ground vegetables, stews from cabbage, potatoes, zucchini, and vegetable peppers can be prepared at the first opportunity.

For the stew you will need:

potatoes – 800 g;
cabbage – 500 g;
carrot – 1 pc.;
onion – 1 pc.;
sweet vegetable pepper – 1 pc.;
young zucchini – 1 pc. weighing about 300 g;
vegetable oil – 100 ml;
salt, herbs, ground pepper to taste;
tomato – 150 g.

Cut the potatoes into thin slices and fry them first in oil for 7-8 minutes.
Grate the carrots and finely chop the onions. Add them to the potatoes and fry for another 5 minutes.
Shred the cabbage and cut the zucchini or zucchini into cubes. There is no need to peel young vegetables.
Place cabbage and zucchini in the pan with the potatoes.
Simmer the vegetables under the lid for 8-9 minutes. If there is not a lot of water in the pan, then half a glass of water can be added halfway through the process.
Pepper and tomato are cut into slices and added to the vegetables. Mix everything well and continue cooking covered for another 5 minutes.
Add salt to the dish to taste. Also add pepper to taste and desire.
Sprinkle the stew of potatoes, cabbage and vegetables with herbs and turn off the heat.

A variety of seasonal vegetables can be added to this stew.

Stewed cabbage with potatoes – 6 recipes

Cabbage is simply a storehouse of necessary parts and vitamins. It has an abundance of necessary parameters and virtually no contraindications. Many different dishes are prepared from cabbage. Now we will look at stewed cabbage with potatoes.

Stewed cabbage with potatoes and meat

Stewed cabbage with potatoes and meat is prepared in several steps, but don’t let this scare you, because everything is simple to prepare. The quantity of goods is designed for 6 servings.

Products you need:

Pork – 0.50 kg;
cabbage – 0.5 kg;
potatoes – 0.5 kg;
carrot – 1 pc.;
onion (large) – 1 pc.;
tomato paste – 2 tbsp. l.;
vegetable oil – 2 tbsp. l.;
zira – 0.5 tsp;
bay leaves – 3 pcs.;
salt, dark ground pepper to your taste;
water – 0.30 l.

Manufacturing:

The meat must be rinsed and blotted with thick cardboard napkins. Then cut into pieces. Fry the pork in a frying pan until golden brown over high heat. Add spices, cook for another 2 minutes and place in a separate bowl.

Remove the skin from the onion and cut into half rings or quarter rings. Peel the carrots and cut into narrow strips. Send both carrots and onions to the frying pan where the meat was fried. Fry for about 5 minutes.

In a saucepan or saucepan, combine the meat and roast, stir and pour boiling water over it. Place on the stove and simmer for 25 minutes with the lid closed.

While the meat is cooking, you need to chop the cabbage. The pieces should be larger than for salads. Add a little salt and fry a little in vegetable oil, stirring often. Cook for 15 minutes. During this period of time, the cabbage should be half ready.

Interesting to know! Cabbage contains a rare substance called methionine or vitamin (a low molecular weight organic compound of relatively simple structure, necessary for all living things) U. It heals various wounds, erosions and ulcers on the mucous membranes.

Add tomato paste to the cabbage, stir and simmer for 5 minutes. Pour the cabbage into the meat and continue to simmer.

Rinse the potatoes, remove the skin with a knife and cut any tuber into huge cubes. Place them in a hot frying pan with oil. Fry until crispy and transfer to the pan with the meat and cabbage. Sprinkle with pepper and throw in a bay leaf. Mix everything well and simmer until done.

After finishing cooking, let the dish sit, covering the pan with a lid for another 15 minutes.

Fragrant cabbage with chicken

This dish will help vary your daily menu. It can be served without a side dish, adding only a piece of the freshest bread.

Products you need:

Cabbage – 1.5 kg;
potatoes – 4 pcs.;
chicken leg – 2 pcs.;
onion – 1 pc.;
carrot – 1 pc.;
tomato – 1 pc.;
ketchup – 2 tbsp. l.;
sunflower oil – 0.05 l.;
water – 1 tbsp.;
salt, ground dark pepper to your taste.

Manufacturing:

Remove skin and bones from the legs. Divide the pulp into pieces. Heat a frying pan, pour sunflower oil on it and fry the meat on all sides until golden brown. Salt and pepper. Place in a saucepan with a thick bottom.

Peel the onion and cut into half rings. Place in a frying pan with oil. Fry lightly and add carrots grated on a medium grater. Simmer for a couple of minutes.

Rinse the tomato and pour boiling water over it. Create a cross-shaped cut in the center and remove the skin. Cut out the dense space where the stalk was attached. Cut the pulp into cubes and add to the frying of onions and carrots. Sprinkle with salt and pepper. Simmer until the roast becomes thickest. Transfer it to the meat, leaving all the liquid in the pan.

Wash and peel the potatoes. Cut into huge pieces. Place in a frying pan and fry. At the end, add ketchup and fry for a few more minutes. Then transfer to the roasted meat.

Pour water into a saucepan and place on the stove over low heat. Chop the cabbage coarsely and immediately throw it into the pan. If necessary, add salt and pepper again. Simmer everything, covering the pan with a lid. The dish is ready when the potatoes, chicken and cabbage are one hundred percent soft.

Interesting to know! Cabbage has been eaten since the Stone Age. This is substantiated by archaeological excavations.

Stewed cabbage with potatoes and sausages in a slow cooker

If you don’t have any meat in your refrigerator, but you need to prepare a hearty dinner, replace it with sausages. By cooking in a slow cooker, you can cope with this task quite quickly.

Products you need:

Cabbage – 0.40 kg;
potatoes – 6 pcs.;
sausages – 3 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
water – 2 tbsp.;
bay leaf – 3 pcs.;
salt and dark pepper to your taste.

Manufacturing:

Remove the skins from the onion and cut into cubes. Rinse the carrots, remove the skin with a knife and cut into slices.

Remove the casing from the sausages and cut into slices. Pour a little vegetable oil into the multicooker bowl and turn on the “frying” mode. When the oil is hot, add onions, carrots and sausages. Fry for 5-7 minutes, stirring occasionally.

Wash and peel the potatoes, cut into large pieces. Remove the top leaves from the cabbage and cut it in half, shred the required amount, into larger pieces than usual.

Place potatoes and cabbage in a multicooker pan. Sprinkle with pepper and salt, add bay leaves. Stir everything and add water. Set the “quenching” program on the device for 50 minutes. When the device beeps, the stewed cabbage with potatoes and sausages is ready.

Good to know! The heating time and temperature of each multicooker are different, so the cooking time may vary slightly.

Recipe with mushrooms, potatoes and eggplants

Stewed cabbage is quite tasty even without any additions, but if you still add mushrooms, eggplants and potatoes to it, it will turn out very tasty, satisfying and fragrant.

Products you need:

Cabbage – 0.50 kg;
potatoes – 0.50 kg;
eggplants – 0.30 kg;
champignons – 0.30 kg;
onion – 0.10 kg;
carrot – 1 pc.;
tomato paste – 2 tbsp. l.;
vegetable oil for frying.

Fried potatoes with cabbage

If you love fried potatoes, I highly recommend preparing them with cabbage. This recipe will please everyone, and it’s also very economical! Believe me, it's very tasty!

Total cooking time – 0 hours 30 minutes
Active cooking time – 0 hours 15 minutes
Cost - very economical
Calorie content per 100 g – 92 kcal
Number of servings – 2 servings

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How to cook fried potatoes with cabbage

Ingredients:

Potatoes – 5 pcs.
White cabbage – 200 g
Onions – 1 pc.
Vegetable oil – 3 tbsp.
Salt - to taste
Dark pepper - to taste
Greens - to taste

Manufacturing:

First you need to cook the vegetables. Peel the potatoes, wash and cut into strips approximately 0.5-1 cm wide. Try to create a similar cut so that the potatoes are moderately fried.

Peel a medium-sized onion and cut into small cubes.

Finely chop the white cabbage with a knife or on a special grater-shredder.

Heat flavorless vegetable oil in a frying pan and add chopped potatoes (the heat under the frying pan should be medium). Carefully stirring the potatoes from time to time, fry them until a light crust forms.

Add onion and shredded cabbage to the potatoes, salt and pepper the contents of the frying pan, and mix carefully. Fry the potatoes and cabbage until the vegetables are one hundred percent cooked.

During the frying process, watch the amount of oil in the pan; if there is not enough of it, add a little more. Also check the degree of readiness of the cabbage; if it starts to burn, you can reduce the heat a little.

During the manufacturing process, it is better not to cover the pan with a lid, otherwise the potatoes will become soft and may fall apart.

When serving, fried potatoes with cabbage can be sprinkled with chopped herbs, for example, dill. A salad of fresh vegetables or pickles is perfect for this side dish.

Stewed potatoes with cabbage