Stewed cabbage in a pan is a wonderful dish that is eaten cold and hot. It can be eaten as an independent side dish, or used as a filling for pies and pancakes. It’s not difficult to put out the cabbage, and the cost is one of the lowest. The technology of how to stew cabbage in a frying pan is delicious and fast, easy to learn, and the recipe will take root in the piggy bank of zealous housewives who like to indulge loved ones with goodies.

The classic recipe for stewed cabbage in a pan

Meat, sausages, chicken cutlets, and other meat dishes always require a separate side dish. Braised cabbage is ideally combined with these dishes, especially with smoked meats. She is good, both in and of itself, and paired with boiled potatoes. It can be slightly fried, or it can be melted in the mouth. It is easy to give a dish to the dish with paprika and tomato paste. The main thing is to master the basic recipe, then to fantasize for your pleasure.

You will need (based on 2-3 servings)

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

Finely chop the cabbage with a knife or a special shredder. The main thing is that the stripes turn out neat and thin. Thick pieces will be stewed longer and cooked unevenly, so the final result largely depends on the shredder. Salt chopped cabbage, shake hands, as is usually done for the leaven: it will be juicier. Dice the onions, grate the carrots. Heat a skillet and pour in vegetable oil. Dip the cabbage and fry until crunchy, stirring constantly so that the roast comes out uniform.

Now turn down the heat, cover the dish with a lid, simmer until cooked.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. Serve a dish with a slice of black bread of the Borodinsky variety.

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

Meat recipe

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

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

  • large forks 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 fruits of carrots;
  • salt, spices.

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

Cooking Trick! Remember that almost any kind of meat can be used for cabbage and each one will combine perfectly. True, if you like beef, it is better to take the youngest - so it cooks faster.

With potato

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

Tasty recipe: stewed cabbage with potatoes

In general, the recipe for stewed cabbage with potatoes is based on the basic method. After a quick frying in a pan, simmer it for 10 minutes, and then combine with cubes of potatoes. It remains to add a little water, spices, and then stew the dish until cooked for another 20-30 minutes. An option for the children's menu is to boil and mash the potatoes, and serve the finished puree separately.

Interesting fact. Have you ever wondered how cooks cook cabbage in traditional dining rooms and why is it so tasty? It turns out that a spoonful of sugar and a tablespoon of vinegar 5% gives a pleasant aftertaste to cabbage. Season the dish usually at the very end 5-7 minutes before being cooked.

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 delicious the dish is!

 

With all this, if you wish, anyone will cook the food - the main thing is to prepare smoked meats in advance, and it’s better to take different types.

For cooking:

  • pieces of sausages, sausages;
  • cooked, half-smoked sausage;
  • smoked chicken, pork ribs.

The more different pieces used, the more aromatic the finished dish will be. But, if you want to feed the family quickly and satisfying, it is quite possible to do with some sausages. 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 straws, fried in a separate pan and added to stewed cabbage 10 minutes before being cooked. The most relish is to let all the ingredients come together: smoked meats should give the cabbage a pleasant aftertaste, and soak up the juices of this vegetable. They serve cabbage-smoked hodgepodge with brown bread and herbs.

Do not take out the smell of cabbage during cooking? Put a large piece of stale bread in the dish, no matter black or white. It absorbs unpleasant aroma. Before finishing the cooking, it is enough to get the soaked bread with a slotted spoon.

With mushrooms

In the mushroom season, one simply cannot but indulge in a family of cabbage stewed with forest mushrooms. True, the dish cannot be called light: mushrooms are difficult to absorb by the body, so it cannot be included in the children's diet.

Combined with cabbage:

  1. White mushrooms.
  2. Again
  3. Butterflies.
  4. Chanterelles.
  5. Russula.

How to cook mushroom cabbage? Clean the mushrooms and cook until cooked in salted water. Sauté with onion in butter. Add the mushrooms to the cabbage stewed in a skillet, mix thoroughly and let it 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 sour cream and horseradish sauce. In the winter season, change freshly picked forest mushrooms to frozen ones, or buy champignons - cabbage will turn out to be no less fragrant.

Simple delicious chicken recipe.

Cabbage is a low-calorie vegetable available at any time of the year. In summer, you can buy a young one, in winter add fermented to the dish, due to which the food acquires a pleasant sourness. Nutritionists strongly recommend actively including it in the menu for everyone who watches their weight, counts calories. Braised cabbage with chicken will fit into the most strict diet, provided that the skinless chicken 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 isolate the juice, the cabbage starts to boil in it, and the taste changes 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 huge advantage - it can even be eaten in cold form, it “sounds” differently, but the taste remains saturated.

To summarize, each housewife can have her own cooking secrets: someone instead of pasta adds fresh tomatoes, others do not think of 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 is worthy of a place of honor in the daily diet.

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