We stew the cabbage correctly, and most importantly, it’s delicious! Every housewife loves to pamper her household with delicious and healthy dishes, especially if they are prepared from simple ingredients that can be found in any kitchen. Stewed cabbage is a real storehouse of vitamins and beneficial microelements.
It is a low-calorie dish, which is very important for those who adhere to proper nutrition and watch their weight.
General methods and principles of proper stewing of cabbage
The ideal way to stew cabbage is to stew it with onions and carrots. In order to prepare such cabbage, you need to take a small head of white cabbage, 2 medium carrots and 2 large onions. Season with salt, pepper, herbs and herbs to taste, and, of course, don’t forget to add tomato sauce, ketchup or tomato paste.
Preparing the ingredients for stewed cabbage
1. Peel the carrots, mine and three on a grater (large link).
2. Chop the onion into small pieces.
3. Place the sauteed onions and carrots in a preheated frying pan and fry them until golden brown.
4. While our sauté is being prepared, chop the cabbage. Then we put it in a frying pan with onions. Salt, pepper and lightly fry for a few minutes over medium heat. Next, pour a little water and simmer for about 30 minutes with the lid closed.
5. 10 minutes before cooking, add tomato sauce to the vegetables. The cooking time for cabbage can vary greatly; for example, winter varieties of cabbage will have to be simmered a little longer.
Therefore, check it for readiness; it should not be too soft (stewed).
Serve the finished, aromatic cabbage to the table, garnished with herbs or sour cream.
Bon appetit!
1. Classic recipe for stewed cabbage
There are a huge number of recipes for stewed cabbage on the Internet. However, it is very difficult to find a recipe that will resemble the taste of cabbage prepared in the school cafeteria.
In order to prepare cabbage tasty and correctly “as in a cafeteria”, we will need the following set of ingredients:
Head of white cabbage
2 large onions
150 ml. water or meat broth
1 dessert spoon of sugar (the amount depends on your taste preferences)
2 small carrots.
15 ml. apple cider vinegar
30 gr. heaps of flour
Bay leaf.
Spices, allspice and salt
2 spoons of tomato paste
Unscented sunflower oil for frying
Guide to stewing homemade cabbage
1. Three carrots on a coarse grater, finely chop the onion. Fry them in vegetable oil until golden brown.
2. Shred the cabbage into strips and send it to the finished sauté. Fry everything together for 5-7 minutes, then add a little water or broth again. Cover with a lid and continue to simmer for 20 minutes.
3. Next, add your favorite spices, sugar, vinegar, tomato, flour, salt and pepper. Add the bay leaf a couple of minutes before it’s ready.
4. Simmer for a quarter of an hour.
Fragrant and tasty cabbage is ready!
Enjoy your meal!
Do you want to surprise your family and friends with something for lunch? Prepare them stewed cabbage with sausage. Believe me, all plates will remain empty. To prepare stewed cabbage with sausage we will need:
300 gr. any sausage (you can take 2-3 types)
500 gr. cabbage 1-2 carrots 2 pcs. bulbs
1 teaspoon ketchup or tomato sauce
Any spices, salt, pepper
Step-by-step guide to the cooking process
1. Cut the sausage into cubes or strips (here it all depends on your imagination), fry it in oil.
2. While our sausage is fried, chop the vegetables – carrots and onions. Onion mode in half rings, three carrots on a coarse grater.
3. As soon as the sausage is slightly browned, we send our sauté to it. Fry for 5 minutes, stirring occasionally.
4. Finely chop the cabbage and place it in a frying pan with carrots, sausage and onions. Salt, pepper, season with your favorite spices, add tomato sauce and fry it a little.
5. Next, add water, about half a glass, and simmer for half an hour under a closed lid. Serve the finished cabbage to the table, garnished with herbs. Bon appetit!
The recipe for stewed cabbage with chicken involves preparing a dish from fresh white cabbage and chicken breast or fillet. These products will certainly be found in the kitchen of any housewife. You can stew cabbage in the oven using a casserole dish, or it can be much easier - on the stove, in a regular frying pan.
We take the following ingredients:
500 gr. chicken fillet or breast
Shredded cabbage – 1 kg
2 spoons of tomato sauce or ketchup
One medium onion
Glass of sour cream
1 medium carrot
Half a glass of water or chicken broth
Pepper and salt mixture
Cooking process
1. Wash the chicken in small cubes or thin strips. Let's salt it and pepper it.
2. Place the chicken in a hot frying pan and lightly brown it over low heat.
3. Grate or grate the carrots, chop the onion and fry with the chicken fillet.
4. Add sour cream and a little water, simmer everything for 15 minutes. 5. While the chicken is cooking, let's start with the cabbage.
6. Place shredded cabbage tightly on onion with sour cream and
chicken and salt.
7. Spread the tomato sauce on top of the cabbage, add salt and allspice.
8. Add a little more water and let it simmer over low heat for about 20 minutes. Then mix all the ingredients thoroughly, cover with a lid and keep on the fire until fully cooked. If you decide to stew the cabbage in a cauliflower in the oven, the cooking time will increase to 90 minutes, until the excess liquid evaporates.
Bon appetit!
The presence of prunes in the dish gives it an unusual, refined taste. In order to prepare spicy cabbage with prunes, we will need the following products:
1 large carrot
1 kg. white cabbage
2 onions
A glass, perhaps a little less, of pitted prunes.
Bay leaf (optional)
25 gr. granulated sugar
Vegetable oil for frying 30 grams of tomato puree.
Salt, pepper, spices to taste
Preparation
1. Shred the cabbage into thin strips
2. Three carrots on a grater.
3. Chop the onion.
4. In a hot frying pan, fry the onions and carrots until golden brown.
5. Wash the prunes; if there are seeds, remove them and pour boiling water over them for 10 minutes.
6. Combine prunes with cabbage and combine them with the finished sauté.
7. Next, add our spices, tomato and salt to taste.
8. Pour 1/2 cup of broth or water over the vegetables and simmer for about 30 minutes.
Recipe 5. Sauerkraut stewed cabbage
No matter how you prepare this dish, it will always turn out very tasty! In order to prepare stewed sauerkraut, take the following set of simple ingredients:
1 kg. sauerkraut
2 large onions
1 tbsp. spoon of tomato paste
2 tablespoons vegetable oil
1 teaspoon sugar
Salt, favorite spices
1. Squeeze out the sauerkraut. We try to squeeze so that there is no juice left.
2. Cut the onion into pieces.
3. Place the onion in a hot frying pan and fry it until transparent
4. Then add the cabbage to the onion and fry together for 10 minutes.
5. Pepper and salt.
6. Add water, about 1 glass.
7. Simmer our cabbage for 30 on medium heat, under a closed lid.
8. Next, add tomato sauce and sugar. We continue to simmer for another half an hour. You can also add cumin, this will only give the dish its own unique flavor.
Tip: if the sauerkraut is too sour, soak it in water. Bon appetit!
Stewed cabbage with mushrooms can be prepared quickly enough, and most importantly, it’s not troublesome. It can be served as a separate dish or as a side dish for meat. Also, this cabbage can be used as a filling for pies and vegetable pies. To prepare hodgepodge we will need:
1 kg. cabbage
About 500 gr. any mushrooms (especially tasty when honey mushrooms are used)
2 tbsp. spoons of tomato sauce
1 tbsp. spoon of apple cider vinegar
2 medium carrots
1 teaspoon granulated sugar
2 medium onions
Salt, pepper, spices to taste
Step-by-step cooking process
1. Make sauteed onions and carrots.
2. Fry our sauté until golden brown over low heat.
3. Add mushrooms to it and fry over high heat until the excess liquid from the mushrooms evaporates. You can fry the mushrooms separately, which is even more convenient.
4. Shred the cabbage, add it to the sauté and fry for 10 minutes over medium heat.
5. After this time, add tomato paste, salt, pepper, spices, sugar, vinegar and water (1/2 cup). Close the lid and simmer until fully cooked. Stewed cabbage with mushrooms will be an excellent cold appetizer on the holiday table.
So summer reminded us that it exists. Spring flared up and went out this year. And now it’s summer, not a calendar year, but obvious. Nature woke up long ago, turned green and began to delight us with vegetables and fruits of the new season. As usual, the first tomatoes, cucumbers, radishes, cabbage.
A strong belief is that you can’t eat the first vegetables, they contain nitrates. I am sure that 99 out of 100 do not know what nitrates are. You might think that vegetables with nitrates are grown separately especially for us so that we don’t eat them. Here is a bed with nitrates, and here without.
All winter we cooked and stewed with white cabbage:, and of course.
But then the first wave of fresh young vegetables passed. Everyone has already eaten. Then, as a rule, your loved one is already tired of you, and you want something more significant.
In such cases, we prepare sauteed young vegetables, stew or warm. This is almost a hallmark of home cooking for us - lots of vitamins, garlic for prevention and in general, it’s very tasty.
We often prepare a quick dish for breakfast - stewed young cabbage without meat with vegetables and herbs. The dish is prepared in half an hour, and is very suitable for a good breakfast before work, just like.
Stewed cabbage without meat. Quick recipe
Ingredients (2 servings)
- Young cabbage 0.5 heads
- Onion 1-2 pcs
- Carrot 1 piece
- Tomatoes 2 pcs
- Parsley 4-5 sprigs
- Vegetable oil 2 tbsp. l.
- Salt, tomato paste, black pepper, coriander taste
- Wild cabbage is said to come from southern England and Ireland, northwestern France, and grows in Heligoland, Denmark and along the northern shores of the Mediterranean near Nice, Genoa and Luca - in other words, in Europe. Nowadays cabbage does not grow, except perhaps in Antarctica and deserts. Cabbage is considered one of the most important food plants, containing a huge amount of vitamins, fiber and nutrients.
Young cabbage and vegetables
- Stewed cabbage without meat takes about 30 minutes to prepare, which makes this dish quite appropriate for breakfast. However, it is also great as a snack.
- If you can buy young vegetables at the same time as a young head of cabbage, that’s great.
- Peel the onion. and cut into large strips. Peel the carrots and grate them on a coarse grater or cut them into strips. Wash the tomatoes and cut them into slices; you can leave the seeds and skins.
- Fry the onion in vegetable oil until golden brown.
Fry the onion until golden brown
- Add tomato and carrot. Simmer the vegetables covered for 3-5 minutes.
Add tomato and carrot
- Add salt and ground black pepper to taste. I recommend adding 1-2 pinches of ground coriander. Dilute 1 tbsp. l. tomato paste with water and add to vegetables.
Add spices and tomato
- Finely chop a head of young cabbage with a knife or a special device. Place the cabbage on top of the stewed vegetables and cover the pan tightly with a lid. Simmer without stirring for 10-12 minutes. During this time, the cabbage will become soft and lose its volume, as they say - it will settle.
Place cabbage on top of stewed vegetables
- Stir the vegetables and let the cabbage without meat simmer for another 10 minutes.
Simmer cabbage covered
- Ready-made young cabbage stewed without meat can be an independent dish, very tasty with fresh bread. It can also serve as a snack or even a vegetable side dish. Very tasty with boiled new potatoes sprinkled with dill.
Every housewife is pleased to please her loved ones with not just tasty, but also healthy dishes. It’s even better if the treat is prepared from the most affordable and simple food products. White cabbage is one of these. It contains a large amount of vitamins, micro- and macroelements, such as calcium, phosphorus, potassium, magnesium, vitamins PP, C, B2, etc.
It’s not for nothing that they always used to say that without bread, potatoes and cabbage, you can’t go anywhere!
Stewed cabbage without meat
Stewed white cabbage is a tasty, satisfying and aromatic dish. Despite the fact that it has very few calories, it is quite nutritious, since it contains fiber, which has a beneficial effect on intestinal function and gives a feeling of fullness. This dish is perfect for those who want to lose extra pounds or are simply watching their figure. Cabbage is good both as a side dish and as an independent dish.
How to cook white cabbage: classic recipe
There are many different recipes for this tasty, healthy and nutritious dish. Let's look at the most common of them.
We offer the simplest version of stewed cabbage without meat and other additional ingredients. To prepare such a culinary masterpiece, you only need a couple of ingredients and some spices. This is a classic, one might say, even a basic recipe, which can later be supplemented with other products, such as mushrooms, meat, prunes, raisins, etc.
Before going meatless, you need to prepare all the ingredients. You will need:
- head of cabbage;
- onion 1-2 heads;
- salt, herbs, pepper (to taste);
- tomato paste 1 tbsp. l.
Preparation
Now you can start cooking:
- First of all, you need to cut up a head of cabbage. To do this, remove the top leaves and throw them away. The head of cabbage is cut in half, after which each half is divided into two more parts. Cut out the stalk (that is, the solid base). Each of the four parts is chopped into thin strips. The smaller the stripes, the more tender and soft the finished dish turns out.
- Peel one or two onions (if it is small, it is better to use two pieces), wash in cool water. Then cut the onion into half rings.
- Heat a deep frying pan over high heat, add 2 tablespoons of vegetable oil and fry the chopped onion in it until golden brown and soft. After this, reduce the heat and add chopped cabbage to the pan.
- Take a large cup, pour boiling water into it, then add one or two tablespoons of tomato and stir until it is completely dissolved.
- Pour the resulting tomato liquid into the cabbage, add salt to taste and stir.
- Cover the pan with a lid and leave on low heat for about half an hour. After this time, open the pan, mix the contents and leave to simmer again.
It will take approximately 50-60 minutes to prepare stewed cabbage without meat. Readiness is determined by the softness of the dish.
If desired, the taste of cabbage can be varied by adding different products to it. The hostess can surprise your family and friends by making this dish even healthier and tastier. For example, add bell pepper cut into thin oblong strips (it is added at the stage of frying the onions). Tomatoes also fit perfectly into this composition.
You can make the dish even more nutritious by adding beans. It is soaked overnight, and immediately before cooking it is boiled until half cooked. Fry the onion, add shredded cabbage and beans, fill them with water and tomato paste, and then simmer until all the products are completely cooked.
Side dish of stewed cabbage with potatoes
Stewed cabbage with potatoes without meat is a tasty and quite filling side dish for lunch. This is a simple and quite affordable cooking method that will appeal to absolutely any housewife.
To prepare delicious stewed cabbage without meat according to this recipe, you need to prepare:
- head of cabbage;
- potatoes (about 0.5 kg);
- 1 large carrot;
- 1-2 onions;
- 2 tbsp. spoons of tomato paste;
- sunflower oil;
- salt, bay leaf and pepper.
Cooking method
The recipe for stewed cabbage without meat with potatoes is not at all complicated, and it is very easy to prepare. The most convenient and easiest way is to boil the potatoes separately until half cooked, and then add them to the cabbage. But you can also stew potatoes together with cabbage. In this case, it is placed in the middle of the cooking process last.
- Cabbage is chopped into small strips in any convenient way. You shouldn’t leave it in too long pieces; it’s better to cut them crosswise.
- The carrots are peeled and grated on a coarse grater. Then add it to the cabbage and stir.
- Heat a deep frying pan with vegetable oil. Place shredded cabbage in it and place on the stove over medium heat.
- In a separate frying pan, fry finely chopped onion until soft and golden brown.
- Next, add tomato paste to the cabbage, which has already begun to stew, add half a glass of hot water and stir. Cover the pan with a lid and simmer for about 5 more minutes.
- Peeled potatoes are cut into small cubes and added to the cabbage. Continue to simmer all the vegetables under the lid until the potatoes are ready.
- When the cabbage and potatoes are almost ready, add fried onions to them. Add salt and pepper to taste. Mix well.
- Turn off the stove and keep the stewed cabbage covered for about 5 minutes.
That's it, the dish is ready to serve!
Stewed cabbage with mushrooms
This is not only healthy, but also a satisfying dish, since the calorie content of mushrooms is almost as good as meat. To prepare you will need:
- head of cabbage;
- bulb;
- one carrot;
- 300 g mushrooms;
- 1 glass of water;
- tomatoes or tomato paste;
- salt, bay leaf, pepper.
Cooking process
Prepare the dish like this:
- Pour vegetable oil into the bottom of the frying pan, lay out finely shredded cabbage and fry under a closed lid for about 10 minutes. over medium heat.
- In another bowl, fry the diced onion until soft, add the grated carrots and continue to fry all the vegetables until golden brown.
- Place any boiled and fried mushrooms (champignons, boletus, oyster mushrooms, honey mushrooms, etc.) in a frying pan with carrots and onions.
- Mix mushrooms with cabbage.
- Add 1 glass of water and simmer under a closed lid for about 20 minutes.
- About 10 minutes before readiness add tomato paste and bay leaf. Salt and pepper to taste.
Delicious cabbage is ready!
Stewed cabbage in a slow cooker
For fans of healthy and tasty food, there is another equally interesting and very simple recipe. To add some variety to the menu, you can stew the cabbage not on the stove, but in a slow cooker. With this useful and functional device, the housewife has the opportunity to prepare many healthy, satisfying and very tasty dishes.
To prepare stewed cabbage without meat in a slow cooker, you will need the same products as in previous recipes.
Cooking
- Finely chop carrots and onions.
- The cabbage is chopped into thin strips. Then the cabbage is salted to taste, peppered and squeezed well with your hands until softened.
- Mix with onions and carrots and lower into the multicooker container.
- The cooking time is set to start at about 20 minutes. A more accurate time can be determined by the readiness of the cabbage.
- When the dish is ready, add tomato paste and simmer for another five minutes.
This method of cooking is convenient not only because the resulting dish is very healthy, and the multicooker is easy to use. The advantage of this recipe is that there are often special holes in the multicooker container that do not allow excess moisture to accumulate, so the stewed cabbage turns out to be both very soft and at the same time not soggy.
As you can see, stewed cabbage without meat, a photo of which you could see in the article, is not just a very tasty, but also a very healthy treat that allows you to come up with a variety of recipes for cooking and serving. Bon appetit!
Stewed white cabbage is a hearty, tasty and aromatic dish. Today we have familiar recipes, not complicated and win-win.
A simple recipe for cabbage stewed in a frying pan with carrots and onions. Everything seems simple, but there are some minor issues. For example, the taste of stewed cabbage depends entirely on the cutting of vegetables. In particular, the most delicious cabbage will be obtained by slicing cabbage on the shredder of a food processor, carrots on a coarse grater, and onions in half rings using a knife, and nothing else. The only suitable alternative is to cut the cabbage by hand, neither too small nor too large.
- ¼ small head of cabbage,
- 2 medium carrots,
- 1 large onion,
- 2 tablespoons refined vegetable oil,
- salt,
- khmeli-suneli seasoning or another to taste.
- Grate the carrots on a coarse grater.
- Cut the cabbage into slices approximately 2.5-3 cm thick. Pass them through a food processor shredder or cut them across the layers by hand.
- Cut the onion in half, and then into thin half rings.
- Heat vegetable oil in a frying pan. First lightly fry the carrots over medium heat, after a couple of minutes add the onion, after another couple of minutes add the cabbage. Salt to taste and mix. Reduce the heat to minimum.
- Next, if the cabbage is not too juicy, add 50 ml of water. If the cabbage is juicy and fresh, add a tablespoon of water. Cover tightly with a lid and leave to simmer over low heat for 30 minutes. Stir occasionally. It is very important not to let the cabbage fry; it should not be fried, but stewed.
- 5 minutes before the end of stewing, add seasoning, stir the cabbage, cover again, heat through and turn off the heat. Let stand and soak in the spices for 20 minutes.
Recipe 2: how to deliciously stew cabbage with meat in a slow cooker
- Fresh cabbage - ½ head of medium size,
- pork - 800 g,
- onion - 1 head,
- carrots - 1 pc.,
- tomatoes - 3 pcs.,
- water - 1 multi-glass,
- salt,
- pepper,
- dill (I used frozen) - to taste.
Cut the pork into small pieces and place in the multicooker bowl. Chop the cabbage and place on the meat.
Cut the tomatoes into small slices and place in a slow cooker.
Finely chop the onion, grate the carrots and place everything in the slow cooker.
Add salt, pepper, water.
Turn on the multicooker to the “stew” mode for 1.5 hours, after about an hour from the start of cooking, open the lid and mix the stewed vegetables with meat. After the signal, turn off the multicooker and sprinkle the dish with dill.
Place on a plate and serve.
2.2. Another option for preparing stewed cabbage with meat in a slow cooker
Cut the meat into small pieces. Turn on the multicooker to the “Baking” program, add a couple of tablespoons of vegetable oil and lay out the meat. Lightly fry it with the lid open. Set the time depending on the amount of meat, 20-30 minutes will be enough.
Meanwhile, chop fresh cabbage and vegetables.
About 5-10 minutes before the signal, add cabbage with vegetables, water, salt and spices to the meat.
Mix everything and, after the signal, continue cooking to the “stew” mode for 1 hour 30 minutes. Ready!
2.3. Recipe by Svetlana Kislovskaya
Cut the meat into pieces. Chop fresh white cabbage. Chop the onion. Grate the carrots.
Set the multicooker to “baking” mode for 65 minutes. Add a couple of tablespoons of vegetable oil and fold in pieces of meat (pork, beef, lamb or chicken). Do not close the multicooker lid, but stir fry the meat several times for 20 minutes.
Add finely chopped onion to the meat and simmer for another 15 minutes.
The “baking” program works just like that, and we add fresh cabbage and carrots to the meat. Mix vegetables and meat, add salt, spices and water. Close the lid and leave for another 20 minutes. You can stir several times during cooking.
Almost at the very end of cooking, add a tablespoon of tomato paste for color and stir.
It turns out very tasty cabbage!
Recipe 3: how to deliciously stew cabbage with potatoes
- potatoes 5 pieces,
- half a head of cabbage (medium size),
- 1 bay leaf, cumin, black pepper, salt,
- onion 1 piece,
- 1 carrot,
- tomato paste 2 tbsp. spoons,
- one and a half glasses of water,
- vegetable oil for frying.
Recipe 4: how to deliciously stew young fresh cabbage (with photo)
We will tell you a simple recipe for making stewed cabbage in tomato paste with the addition of carrots. We will simmer white cabbage, cooking time - 40 minutes. If you stew young cabbage, the cooking time will be reduced by about 10 minutes, since young cabbage cooks faster. We give a basic recipe for stewed fresh cabbage; if you wish, you can add chopped sausage, sausages or pieces of chicken fillet to the cabbage.
- white cabbage - a small cabbage;
- 1-2 carrots;
- tomato paste - 2-3 tablespoons;
- sunflower oil - 30 ml;
- salt - teaspoon;
- bay leaf - 2-3 leaves.
The first step is to chop the cabbage. It is better to do this with a knife, and not in a food processor or using a grater. Only by hand is it possible to beautifully and thinly slice cabbage. Lightly mash the shredded cabbage with your hands so that it becomes softer and releases the juice. 
The carrots should be peeled and the base cut off. Peeled carrots should be grated on a coarse grater. 
Add carrots to cabbage.
We will simmer the cabbage in a frying pan. To do this, you will need a frying pan with high enough sides so that the cabbage does not fall out of the pan during frying and stirring.
Pour a little sunflower oil into the frying pan and add cabbage and carrots. Add two or three bay leaves for aroma and piquant taste. 
Fry the cabbage for the first five minutes over high heat, stirring with a spatula every 20-30 seconds, otherwise the cabbage will start to burn. After a few minutes, the cabbage and carrots will become much softer. Add salt and thoroughly mix the contents of the pan. 
Next, add tomato paste to the cabbage. To do this, mix two tablespoons of tomato paste in a cup of water. Then pour the pasta water directly into the pan with the cabbage. 
Cover the pan with a lid and continue to simmer the cabbage over low heat for about 15 minutes (do not forget to stir periodically). You should control the amount of liquid in the cabbage. When most of the water has evaporated, the cabbage is ready. Turn off the heat and transfer the stewed cabbage to the salad bowl. For your information: during the process of frying and stewing, the cabbage will shrink and decrease in volume by about half. 
Recipe 5: how to deliciously stew cabbage with chicken (step by step with photos)
- White cabbage;
- chicken fillet;
- carrot;
- yellow onion;
- salt, spices;
- sunflower oil;
- tomato paste.
1. Cut pre-washed chicken fillet into medium cubes. Salt and pepper it. 
2. Fry the meat in sunflower oil. 
3. Peel the onion, cut into large cubes, the carrots also need to be peeled, washed, and grated on the coarsest grater. 
4. Add vegetables to meat. Sauté for a few minutes. 
5. Shred the cabbage. Preferably not very small, but not large either. 
6. Pour the meat and vegetables into a saucepan, and add a third of the shredded cabbage there. Stir, add a little water, simmer over very low heat. 
7. When the cabbage is slightly stewed (changes color), you can add another third of the shredded head of cabbage. Let's simmer again. And then add the last portion. If you mix all the cabbage with meat at once and put it to simmer, then it will all “fall” to the bottom and decrease in volume up to several times. 
8. Simmer for about 40 minutes. Don't forget to stir it. If necessary, add a little water and sunflower oil. Salt, pepper, etc. When it is almost ready, you need to add a spoon or two of tomato paste, stir, and taste. If it is slightly bitter, you can add a spoonful of sugar. Simmer the cabbage until done. 
Serve the dish hot.
Recipe 6: how to deliciously stew sauerkraut in German
Stewed sauerkraut is a traditional side dish for pork knuckle, all kinds of sausages and other meat dishes of German cuisine.
Sometimes they suggest stewing cabbage with lard, but I recommend butter - this way the side dish will be lighter, because you have to eat it with meat, which already has enough fat. And lovers of lean cuisine can prepare this stewed sauerkraut with vegetable oil. The result will be no worse, I assure you.
There is also a small “fly in the ointment” - a strong sour smell when stewing, so be prepared to ventilate your kitchen.
- Sauerkraut - 1 kg
- Onions - 2 medium onions
- Butter - 100 g
- Cumin - to taste
We can ferment cabbage ourselves, but it’s easier to buy ready-made cabbage at the market. It is advisable to take cabbage like this, finely shredded. If you try it at the market, choose something more acidic; after stewing, the acid will go away. If your cabbage is cut larger, then before stewing it must be chopped with a knife.
Cut the onion into thin half rings.
Melt the butter in a thick, deep frying pan. Fry the onion in oil until golden brown, do not allow it to burn (it is better to keep the heat low).
Add our cabbage and half a glass of water to the onion, cover the pan with a lid and simmer over low heat for 1.5-2 hours. Stir occasionally and add water (boiling water from a kettle) if it has evaporated.
After an hour, add cumin (no more than ¼ teaspoon), no need to salt the cabbage. We test for firmness - if the cabbage is soft and tender, then it is ready. If it crunches, simmer for another 15-20 minutes. You can add more pepper if you wish.
Everything worked out for me - the cabbage is delicious, it melts in your mouth :)
Recipe 7: how to deliciously stew cabbage and zucchini
- Carrot - 1 pc.
- Onion - 1 pc.
- Cabbage - 300 g.
- Zucchini - 400 g.
- Sour cream - 100 ml.
- Tomato juice - 200 ml.
- Sugar - 1 tbsp. spoon (without a slide).
- Salt - 3 pinches.
- Ground black pepper - 2 pinches.
- Cumin - 1 pinch.
- Bay leaf - 2 pcs.
- Citric acid - 1 pinch.
So, add sugar, salt, pepper, cumin and bay leaf to taste, add a pinch of citric acid.
Mix everything well and cover with a lid. Fry over medium heat.
When the excess liquid has evaporated, add sour cream and tomato juice.
Mix everything well, cover with a lid and simmer over low heat until cooked. That's all!
Recipe 8: how to deliciously stew cabbage with minced meat
- cabbage - 1 medium fork (about 1.4 kg);
- minced meat - 500g;
— carrots — 1 pc.;
- onion - 1 pc.;
— fresh tomatoes or in their own juice — 2 pcs.;
- water - 100 ml;
— bay leaf — 2 pcs.;
- vegetable oil - 3 tbsp;
- salt and ground pepper - to taste.
