Cabbage stewed with cream. Cabbage stewed in cream (leaf, savoy or white cabbage) Cook cabbage with cream

IN I usually take holidays to read light novels, detective stories or love stories. I read it while lying on the beach or sitting on an airplane - and forgot. But when you read about ancient England, it is often said that young lettuce or cabbage stewed in cream was served at the table. And it stuck in my memory. Cabbage is a winter vegetable, so it's time to try out this recipe. I tried it. And why have I not cooked such cabbage before? It's very tasty. I remember my grandmother boiled pieces of cabbage in milk, but I somehow didn’t remember that cabbage. And I really liked this one, stewed in cream. Interestingly, even men, who are often indifferent to vegetables, took this cabbage with a bang. I alternately made three varieties of cabbage. And although they taste different, I combined them into one recipe: a more “wild” taste, but extremely healthy kale (kale), tender Savoy (Savoy cabbage) and traditional white cabbage.

6-10 servings (depending on head size)

Ingredients

• 1 small white cabbage

• 1 head of savoy cabbage

• 1-2 bunches of kale
• 1 small onion for kale
• 1 cup heavy cream
• A pinch of grated nutmeg
• Hot red pepper flakes or a pinch of cayenne pepper
• Salt
• Ground black pepper
• Olive oil

Cooking

For kale:

Rinse the leaves, cut off the hard stems.

Cut the onion into thin strips.

Heat olive oil in a wide and not deep saucepan or deep frying pan. Add the onion and saute over medium heat for about 7 minutes. The onion should become translucent and begin to turn golden. Add cabbage leaves, salt, cover.

After 2-3 minutes, remove the lid - the cabbage will “settle” during this time. Mix everything well and simmer for about 5 minutes.

Add ground black pepper, nutmeg, hot pepper flakes, cream, cover and simmer for about 10 minutes until the cabbage is tender. At the end of the stew, you can cook without a lid to allow the cream to evaporate a little.

For the savoy cabbage:

Cut a head of savoy cabbage in half, then cut each half into 4-6 segments. It should be cut along the stalk so that the segments do not fall apart.

For white cabbage:

Cut the head of cabbage in half, then cut each half into 4-6 segments. It should be cut along the stalk so that the segments do not fall apart.

Boil water, salt and dip cabbage into boiling water. Bring to a boil over high heat and simmer for about 4-5 minutes.

In a deep frying pan or a shallow saucepan with a wide bottom, heat the olive oil, lay the cabbage segments, fry for 1 minute.

Add salt, ground black pepper, nutmeg, cayenne pepper, cream, cover and simmer cabbage until tender, about 10-15 minutes. At the end of the stew, you can cook without a lid to allow the cream to evaporate a little.

Serve topped with grated cheese or drizzled with balsamic glaze (or a few drops of good quality red balsamic vinegar).

Cabbage stew with cream

When stewing cabbage with cream, a softer and more delicate taste is obtained. And the aroma is pleasant - butter-creamy. The fatter you take cream (ideally, rustic), the tastier and more aromatic the cabbage will be.

But milk or cream of low fat content, although it can also be used, it is very likely that they will curdle - this will not affect the taste, but only the appearance.

I also like to add eggs to stewed cabbage - their taste is very in harmony with cabbage, and the dish comes out more satisfying.

Ingredients:

50 g butter,

1 kg of white cabbage,

2/3 cup cream or milk

2/4 tsp salt,

pepper as desired

Cooking:

Cabbage cut arbitrarily (squares or straws), but not too large. If the cabbage is dense, i.e. autumn or winter varieties, then put it in a saucepan, pour boiling water over it.If the cabbage is very dry, then boil for 3~5 minutes. If quite juicy, then let stand in water for 5~10 minutes. Drain water thoroughly. With spring white or Chinese cabbage, such manipulations are not required.

Melt the butter in a saucepan over high heat, put the cabbage.

Stir-fry for 5~7 minutes. Pour in cream or milk.

If the cabbage is young, then leave the fire large. Otherwise, reduce the fire to medium.

Simmer the cabbage without a lid, stirring occasionally until soft. All liquid should be completely evaporated by the end of the extinguishing. If the liquid has evaporated before the cabbage is cooked, then pour in another 1/3 cup of cream or milk or water and simmer until tender.

5~10 minutes before the end of cooking, salt and pepper the cabbage to taste. Mix.

Cabbage stewed in milk

Thanks to stewing in milk, white cabbage becomes very soft and tender. This is a great side dish for a meat dish. Cooking it will not be very difficult - everything is very simple and affordable! The recipe for the dish is adapted for cooking in a slow cooker, but if it is not available, you can easily repeat it in a saucepan or deep roasting pan.

Ingredients for 4 servings:

Cabbage - 1 pc.

Vegetable oil - 4 tbsp. l.

Edible salt - 1 tsp

Ground black pepper - 0.2 tsp.

Allspice - 0.2 tsp

Nutmeg - 1 g

Milk - 0.5 stack.

Fresh greens - 0.5 bunch

Butter - 50 g

Cooking:

Finely chop white cabbage.

Add salt, ground and allspice to the cabbage. We mix.

Pour a little vegetable oil into the multicooker bowl. Turn on the “frying” or “baking” program, put chopped cabbage with spices added to it in a bowl. After starting the program, the cabbage will be fried until soft. During cooking, periodically stir the contents of the bowl with a spatula. When the cabbage softens, add milk and switch the multicooker to the “stewing” program.

Continue to cook cabbage for another 20-25 minutes. During this time, the milk will practically evaporate, and the cabbage will become unusually juicy and soft.

At the end, add greens (can be dried) dill and parsley, as well as butter, mix everything.

Soft, juicy and incredibly tasty cabbage stewed in milk is ready. Bon appetit!

http://findfood.ru/recept/kapusta-tushenaya-v-moloke

Stuffing in pies "cabbage with egg"

Finely chop the cabbage, grind it with salt, pour it with milk and simmer for 15 minutes.

Separately, I fry the onion in butter. When the cabbage becomes soft, add the onion, mix, cool a little. Then I put boiled eggs, mashed with a fork, a little chopped dill and ground black pepper. Very tasty and fragrant!
I make the stuffing from sour cabbage in a different way. I squeeze the cabbage from the brine. In a frying pan, I sauté onions in vegetable oil until golden brown. I put cabbage there, add a little boiling water, sugar, bay leaf, ground coriander. Cover with a lid and simmer over low heat for 30 minutes, until cabbage is soft. I don't put eggs in sauerkraut. Delicious pies for you!

***

My mother's simple recipe: chop half a head of cabbage, put in a saucepan, add about half a glass of milk and simmer until the cabbage is soft over low heat until all the liquid has boiled away. Cool a little, add butter, chopped 2 eggs and salt well, you can add black ground pepper. I do the same, the filling is bright, juicy and tasty)))

***

I cut the cabbage, pour boiling water over it. Then immediately under cold water. As the water drains - into the pan, carcass in butter, and add a little milk. Salt. Then I finely cut the boiled eggs into cabbage. My grandmother did this, her pies with cabbage are the most delicious.

Everyone probably cooked stewed cabbage. I usually stew it with a small amount of tomato sauce, then the cabbage turns out to be salty-sour-spicy, a pretty reddish-brown color.
And when stewed with cream, stewed cabbage produces a completely different taste - softer and more tender. And the aroma is pleasant - butter-creamy.
The fatter you take cream (ideally, rustic), the tastier and more aromatic the cabbage will be. But milk or cream of low fat content, although it can also be used, it is very likely that they will curdle - this will not affect the taste, but only the appearance.
I also like to add eggs to stewed cabbage - their taste is very in harmony with cabbage, and the dish comes out more satisfying.

COMPOUND

50 g butter, 1 kg white or Chinese cabbage, 2/3 cup cream or milk, 2/4 teaspoon salt, pepper optional

Cabbage cut arbitrarily (squares or straws), but not too large.
If the cabbage is dense, i.e. autumn or winter varieties, then put it in a saucepan, pour boiling water over it. If the cabbage is very dry, then boil for 3~5 minutes. If quite juicy, then let stand in water for 5~10 minutes. Drain water thoroughly.
With spring white or Chinese cabbage, such manipulations are not required.
Melt the butter in a saucepan over high heat, put the cabbage.

Stir-fry for 5~7 minutes.
Pour in cream or milk.

If the cabbage is young, then leave the fire large. Otherwise, reduce the fire to medium.
Simmer the cabbage without a lid, stirring occasionally until soft.
All liquid should be completely evaporated by the end of the extinguishing.
If the liquid has evaporated before the cabbage is cooked, then pour in another 1/3 cup of cream or milk or water and simmer until tender.
5~10 minutes before the end of cooking, salt and pepper the cabbage to taste.
If desired, 2 or 3 raw eggs can be released into the finished cabbage. Mix and simmer until the eggs are cooked.

Braised cabbage recipes:

Everyone probably cooked stewed cabbage. I usually stew it with a small amount of tomato sauce, then the cabbage turns out to be salty-sour-spicy, a pretty reddish-brown color.
And when stewed with cream, stewed cabbage produces a completely different taste - softer and more tender. And the aroma is pleasant - butter-creamy.
The fatter you take cream (ideally, rustic), the tastier and more aromatic the cabbage will be. But milk or cream of low fat content, although it can also be used, it is very likely that they will curdle - this will not affect the taste, but only the appearance.
I also like to add eggs to stewed cabbage - their taste is very in harmony with cabbage, and the dish comes out more satisfying.

LEFT

50 g butter, 1 kg white or Chinese cabbage, 2/3 cup cream or milk, 2/4 teaspoon salt, pepper optional

Cabbage cut arbitrarily (squares or straws), but not too large.
If the cabbage is dense, i.e. autumn or winter varieties, then put it in a saucepan, pour boiling water over it. If the cabbage is very dry, then boil for 3~5 minutes. If quite juicy, then let stand in water for 5~10 minutes. Drain water thoroughly.
With spring white or Chinese cabbage, such manipulations are not required.
Melt the butter in a saucepan over high heat, put the cabbage.

Stir-fry for 5~7 minutes.
Pour in cream or milk.

If the cabbage is young, then leave the fire large. Otherwise, reduce the fire to medium.
Simmer the cabbage without a lid, stirring occasionally until soft.
All liquid should be completely evaporated by the end of the extinguishing.
If the liquid has evaporated before the cabbage is cooked, then pour in another 1/3 cup of cream or milk or water and simmer until tender.
5~10 minutes before the end of cooking, salt and pepper the cabbage to taste.
If desired, 2 or 3 raw eggs can be released into the finished cabbage. Mix and simmer until the eggs are cooked.