Stewed cabbage as a side dish: 5 best recipes

Stewed cabbage can serve as a good side dish.

It is also a great dish to serve on your own from time to time. It can be eaten both hot and cold. I recommend! To stew vegetables, you need a fairly spacious vessel - a cauldron, a saucepan with a thick bottom, or a frying pan with very high walls. You can also add a variety of spices, depending on what you like. In the traditional version it is bay leaf, peppercorns, cloves. Cumin, a mixture of peppers, paprika and other herbs will also sound great. In general, in any recipe I wrote lists of ingredients, but you can adjust them to suit yourself.

Cabbage stewed with lemon juice

Products

cabbage – 500 g.,
sweet sand - 1 tbsp. l.,
diluted lemon juice - 1/2 cup,
salt,
pepper,
little vegetable oil.

Manufacturing:

Shred the cabbage.
In a frying pan heated with oil, dissolve and brown the sweet sand, add cabbage, salt, pepper, diluted lemon juice and simmer until soft.

Stewed cabbage

Products:

cabbage – 200 g.,
butter – 1 tsp,
milk – 1/2 cup,
flour - 1 tsp, salt.

Manufacturing:

We wash half a small fork of fresh cabbage, separate it into leaves and cut out the stalk.
Finely chop the leaves and simmer in 1/2 cup of milk, half diluted with water.
When the cabbage becomes soft, add oil and, stirring, add flour in a thin stream.
Stir until smooth, boil for 5-7 minutes and serve.

Cabbage with beets

Products:

sauerkraut – 1 kg.,
onion – 1 pc.,
boiled beets – 1 kg.,
vegetable oil – 2 tbsp. l.,
flour – 1 tbsp. l.,
salt,
sweet sand.

Manufacturing:

Fry the chopped onions, add sauerkraut, a little water and simmer under the lid.
We clean the boiled beets and grate them with shavings.
Add beets, flour, spices to the half-cooked cabbage and simmer until done.

Cabbage stewed with rice

Products:

cabbage – 500 g.,
rice – 100 g.,
vegetable oil – 4 tbsp. l.,
onion – 1 pc.,
tomato – 1 pc.,
parsley – 1 bunch,
pepper and salt to taste.

Manufacturing:

Wash and chop the cabbage.
Peel the onion, wash and finely chop.
Wash the tomato and rub through a sieve.
Wash and chop the parsley.
Mix the cabbage with onion, put it in a saucepan, add water, add rice, add vegetable oil, pepper, salt and simmer for 15 minutes over low heat, then add the grated tomato and simmer until everything is ready.
Place the cabbage on a dish, sprinkle with parsley and serve.

Steamed cabbage with carrots and peas

Products:

cabbage – 150 g.,
carrots – 70 g.,
green peas – 30 g.,
vegetable oil – 30 g.,
tomato sauce – 30 g.,
salt, spices to taste.

Manufacturing:

Cut the cabbage into strips, the carrots into cubes and simmer everything in a small amount of water and tomato sauce.
Add green peas, salt, pepper.

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Cabbage side dishes

You can always choose a suitable side dish to complement the main hot dish. The prepared cabbage side dishes are tasty, but rather ordinary for a special occasion. Stewed cabbage perfectly complements cutlets, sausages or chops. Moreover, it doesn’t necessarily need to be combined with something else; the side dish will be good on its own.

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Cabbage stewed with apples is the key to a perfect autumn or winter dinner. The excellent combination of ingredients and flavors makes cabbage prepared according to this recipe a good side dish for fish, poultry or meat. Everything is excellent here: cabbage and apples, the freshest greens, fragrant herbs, rendered lard and the slight sourness of lemon.

Vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) and microelements found in vegetables are destroyed during heat treatment, but there is one excellent method to minimize losses. Thanks to modern multicookers, we can simply and easily steam vegetables, thereby preserving the taste and benefits.

The beneficial properties of cauliflower have long been known; it is rich not only in vitamins and minerals, but cauliflower has the best taste. There are a huge number of cooking recipes, but when baked in the oven, cauliflower comes out especially tasty and retains its beneficial characteristics. Our recipe once again proves that a delicious cauliflower dish can be prepared with even the bare minimum of ingredients.

Stewed red cabbage is a pleasant and very typical side dish that perfectly complements dishes prepared from meat, including poultry. Prepare a dish according to this recipe and you will be amazed by the sweet and spicy taste of stewed cabbage. In addition, with all the rich range of smells and tastes of this dish, the process of preparing it is quite simple, as you can see by reading the recipe.

Cauliflower in spicy sauce is not only a tasty and very spicy dish, it is also quite healthy because it contains useful vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) and microelements and, importantly, not enough calories . This dish is quite simple to prepare, but it turns out quite appetizing and wonderful. This cabbage is best served at a dinner party or holiday as an appetizer along with vegetable salads.

Try making a simple, light, cold salad with reddish cabbage and raisins for dinner now. A good addition to a hearty dinner. An exciting combination of flavors and a huge amount of substances necessary for our body.

Cauliflower puree is often called linden potato puree because of its virtually similar color, although they taste and smell significantly different from each other and, of course, as you realize, the calories in them are different. The cabbage version of this dish turns out to be the most tender, light and necessary. Such magic will come in handy when you need a light side dish for fatty baked or fried dishes made from meat, poultry or game.

Stewed cabbage with lentils is a lean winter dish that our grandmothers and great-grandmothers often prepared. The tradition of cooking it for New Year and Christmas has been preserved to this day in some families, but others did not even know about such a dish. And quite in vain. This is an ordinary and tasty food, rich in beneficial substances.

Although Brussels sprouts came to our table quite recently, we have already heard a lot about their usefulness and nutritional value. You probably already understand more than one or even two recipes for making this vegetable, but do you understand the most common and one of the most delicious methods of production? After all, Brussels sprouts baked in the oven have an indescribably appetizing appearance and great taste, and at the same time they still remain very dietary and healthy.

Cabbage cutlets with semolina can be called lean or vegetarian; they are prepared simply, from ordinary, constantly available goods and turn out to be very pleasant to the taste. If you decide to vary the family menu, then this dish can become your favorite, because it is not only appetizing, but also quite healthy!

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Cabbage recipes from “TASTY MINUTE” and “INSIDE-OUT KITCHEN”

Mon, April 20, 2020 02:41 + to quote book

Cabbage recipes from “TASTY MINUTE” and “INSIDE-OUT KITCHEN”:

— 6 —

Cabbage pancakes in the oven

• Hard cheese – 70 g

• Parsley 3-4 sprigs

• Ground pepper (I have a mixture of 5 peppers)

— 7 —

Fried potatoes with cabbage

— 8 —

Lazy cabbage pie

• Boiled eggs – 2 pcs.

• Baking powder – 1 tsp.

• Sour cream – 100 ml

— 9 —

Cabbage appetizer

• Cabbage – 6 leaves

• Bell pepper – 1 pc.

— 10 —

Cabbage puff

• Minced meat – 800 g

• Potatoes – 500 g

7 recipes for stewed cabbage

Stewed cabbage, I cook it in a frying pan, in a slow cooker, and in the oven - in a mold, in a bag, in a jar... Any recipe is good in its own way.

Cabbage for cabbage rolls WITHOUT WATER: 5 methods

PS: The quickest method is to take soft cabbage (tight cabbage is better suited for borscht), cut the stalk deeply along its entire length, place the stalk upside down in a saucepan with a very suitable diameter and from the kettle pour a stream of boiling water into the hole in which the stalk was. And if the cabbage is not corrugated and not tight, then before your eyes it will disintegrate into petals in the blink of an eye, like a rose blooming in accelerated motion.

Option No. 2: I put the cabbage in a bowl, put the bowl in the microwave (without water!) and turn it on at the highest power for 5-6 minutes. I pull it out and immediately run it under a stream of cool water. The leaves move away as if by a wave of a magic wand. Not all, of course, there are 5-6 of them. The pumpkin is back in the micro, and for now I’m working on the leaves: I cut off the thick vein, wrap the minced meat (I have the traditional one - meat, rice and vegetables), and so on until the inside is complete!

Stewed cabbage: a common recipe for making rural food

Greetings to all readers of the magazine In Your Own House! Now on the menu is stewed cabbage. Let's quickly find out how to cook a greenish vitamin vegetable so that it turns out delicious and you want to repeat it.

The recipe is completely ordinary: washed, cut, stewed. But in order for it to work out perfectly, we must follow certain rules. Now we are looking at the traditional recipe and 5 other options, although there are even more of them:

meat: with meat, with chicken, with mushrooms, with sausage, with stew, with beef, with pork, with ribs, with sausages, with eggs, with fish, with turkey;
vegetable: with potatoes, with tomato paste, with vegetables, with carrots and onions, with eggplants;
cereals: with rice, with pasta, with buckwheat, with beans.

Choose any option to your taste, and we will help you with this by publishing various ordinary recipes.

Stewed cabbage is good because it can be eaten both hot and cool. As it cools, it turns into a snack and is in no way inferior to pickled cabbage, differing only in its softness and delicate jelly mixture. It will turn out just as appetizing as in kindergarten, and we will eat it in a minute. After all, all the tastes and smells have been preserved in our memory since youth, and the smell of stewed cabbage will remind us of carefree days.

Now we cook from the freshest cabbage, but in the winter cold, sauerkraut is also suitable. If it is very sour and spicy, then just rinse it and squeeze it a little. By the way, we have a selection of sauerkraut recipes for every taste on our website.

So, quickly and simply prepare the most delicious lunch dish from crispy, fresh, juicy vegetables. The smell will spread throughout the kitchen, just like in the cafeteria during school days.

Ingredients

Traditional recipe

Video recipe

Other recipes

In Czech

The vegetable is marinated and then stewed. It is mainly used as a side dish. If Czechs prepare reddish cabbage, they stew it with apples in wine, adding cranberries. The apple-sour taste of the side dish is especially good in poultry dishes.

Czechs love to stew cauliflower and add it to soups and salads. It is excellent as a snack. Serve it with pork sausages, wash it down with beer and enjoy.

Cooking in Bavarian style. The trick is to eat bacon and Bavarian sausages, and also acidify with wine or vinegar. It's very German.

Cut the bacon into thin strips and fry it in a large frying pan in which we will prepare the dish. Add finely chopped onions and carrots. Mix everything and fry. Place shredded cabbage, chopped apple, salt, sugar, spices and pour wine or vinegar. Mix everything, simmer covered over low heat until soft. This is quite tasty!

We prepare the food according to the traditional recipe, and add the sausages 10 minutes before the dish is ready, so that they are soaked in vegetable juice.

Read a detailed description of stewed cabbage with sausages on our website.

The option with minced meat is a regular and real second course. We cook it in a cauldron so that there is more and enough for everyone.

We start by frying the minced meat with onions and carrots. Add cabbage, tomato paste, spices, bay leaves, and salt. Simmer for another 20–30 minutes until the food is completely soft. Although I don’t really like very soft vegetables, so I simmer for only 10–15 minutes. Naturally, this is not for everybody, but I like the toughest option.

For pies

Stewed cabbage makes a delicious interior for pies. They can be cooked in a frying pan or baked in the oven. Pies with such insides are perfect for vegans and vegetarians. This is a very tasty, beloved pastry that is easy to prepare. Let's stew the cabbage in advance according to the traditional recipe, buy puff pastry or yeast dough at the store and bake delicious pies. Although you can create a frisky dough yourself using flour, salt, water, baking powder, and vegetable oil. I really love these pies; I often make them for my own family simply because they are delicious!

I also bake a shanga pie with the innards of stewed cabbage. I put the yeast dough, roll out the shangu on a sheet, spread the filling in a thick layer and cover it with a layer of dough on top. All my relatives like this shanga pie and eat it right away.

Useful tips

For stewing, take white cabbage; Peking cabbage will not work. Although you can, of course, eat it, the taste changes, and the food will be completely different.
To make it delicious, we choose a flexible, juicy fork.
Young cabbage comes out the softest and cooks even faster.
In order for the food to turn out boiled, fluffy and tender, it must be simmered in the oven in a clay pot.
Vegetable dishes without meat are perfect for vegetarians and anyone who observes Orthodox fasting.
If you do not add water during cooking, the cabbage comes out fried, and if you cook with water, it turns out stewed. Instead of water, you can pour milk. Vegetables stewed in milk will be soft and fatty. To prevent the food from coming out bland, add paprika and a mixture of peppers.
You can add brewed flour to our current dish. Melt the butter in a frying pan, add flour and salt, stirring vigorously, pour in water a tablespoon at a time, and bring the mixture to the state of watery sour cream. Then pour it into the stewed cabbage, which will immediately acquire a jelly-like consistency.
Pickled cauliflower is also suitable for stewing, you just need to wash it well and discard it in a colander, then stew it using a different recipe. The stewing time will be significantly reduced, because the cabbage itself is already soft. With pickled white cabbage you get a Czech version.
The cooking time of the dish depends on the cutting, the thinner we chop it, the faster it cooks, but you shouldn’t chop it too much so that the dish doesn’t turn into porridge.
Add finely grated potatoes to the almost finished dish, this will give it crunch and starch.
The food should be served with black bread, preferably in beautiful rustic dishes.

Benefits of the main ingredient

We used white cabbage for making, although cauliflower and red cabbage are also suitable, it all depends on our choice. A dish made from cabbage is the most economical option, but this does not make it the least tasty and healthy.

Cabbage is a very necessary vegetable, it contains potassium, calcium, vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) group B, PP, nicotinic acid, but the main thing is that it contains a lot of ascorbic acid, which our body needs so much.

A lot has been written about the usefulness of the greenish vegetable; we would only like to note that there are early and late ripening varieties. Early ripening will feed us with vitamins already in the summer, and dishes prepared from late ripening will delight us in winter and spring, when the body especially needs vitamins and microelements.

Read more about the usefulness of the main ingredient in the article about the necessary properties of cabbage.

Cabbage is a dietary product and is unsurpassed for those who decide to lose weight. Dishes prepared from it are low-calorie and very healthy.

Conclusion

We have prepared an independent dish; you can use it as a side dish for meat and fish dishes, or you can add meat, chicken or turkey directly to it - it will turn out great, but that’s another story.

Now we stewed in a frying pan, you can also cook in a cauldron, pot, or miracle pan. I suggest you look at making it in a slow cooker in the near future, as always, a step-by-step recipe.

How and what do you use to cook this vegetable? What ingredients do you add? Tell us about it in the comments.