Cabbage in a duck pot. Duck stewed with cabbage

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.

In the spring, vitamin deficiency sets in, the body requires vitamins, and white cabbage contains a lot of them. Therefore, to make up for what is missing, today I will cook stewed cabbage with meat, carrots and onions in a duck pot.

The dish is not expensive in terms of price and is prepared quite simply, since few ingredients are needed to prepare it. When combined with meat after stewing, cabbage becomes more satisfying and tasty.

To prepare you will need:

Beef pulp 0.5 kg, white cabbage 2 kg, carrots 0.3 kg, onions 0.2 kg, bay leaves 4 pieces, oil for frying onions 2 tablespoons, water about a liter, salt and pepper to taste.

Stewed cabbage with meat - recipe

First we prepare the products. Peel the onion, wash it and chop it coarsely. Peel the carrots, wash them and grate them on a coarse grater.

Cut the beef into small cubes, and shred the cabbage into large strips, as in the photo.

Heat up the duck roast, pour in the oil and only after it’s warmed up, add the chopped onion. Sauté until slightly golden brown.

Then add pieces of meat and stir-fry over medium heat for 10-15 minutes. Then add the carrots and simmer along with the meat for another 20 minutes.

Pour half a liter of boiled water, add bay leaves, add a little salt, and simmer covered for 10 minutes.

All that remains is to add the main ingredient, which is, of course, the white cabbage itself. Fill the duckling pan to the top with it, lightly compact it, cover with a lid and place on low heat to simmer. If all the cabbage does not fit at once, then during the boiling process it will settle and you can add the rest.

Do you think there is nothing difficult to prepare? Covered yourself with a lid and mascara? Then why does one housewife have delicious, tender and soft cabbage, while another turns out to be too watery, burns or crunches on the teeth? Of course, this matter has its own nuances and little culinary tricks. We will tell you about them.

Stewed cabbage with meat, recipe with photo

Most housewives are sure that cabbage stewed with pork turns out best. And this is true, meat with a layer of fat gives juiciness and goes well with vegetables. But a dish with beef or chicken will be no less tasty.

Any cut will do: shoulder, thigh, ribs, etc. You can take fresh cabbage or half and half with sauerkraut. If you don’t like tomato paste, you can use prunes - scald them with boiling water and add 10 minutes before the end of cooking along with a finely chopped clove of garlic, it will be delicious!

Total cooking time: 60 minutes
Cooking time: 50 minutes
Yield: 6 servings

Ingredients

• white cabbage – 1 kg
• medium fat pork – 400 g
• large onions – 2 pcs.
• carrots – 1 pc.
• tomato paste – 1-2 tbsp. l.
• salt, sugar and black pepper - to taste
• bay leaf – 1-2 pcs.
• coriander seeds – 0.5 tsp.
• sunflower oil – 4 tbsp. l.

How to cook stewed cabbage with pork

I cut a piece of pork pulp into a cube measuring 3x3 cm. I removed the top leaves from the cabbage head and then finely chopped it. I cut the onion into cubes (take a lot, with onions the dish will be tastier and juicier), chopped the carrots on a medium grater.



I preheated a large frying pan (dry, without oil) and placed pieces of pork in it, fat side down. Fry over high heat until crusted, so that each piece “seals” the meat juices inside. If the pork is lean, then pour 1-2 tablespoons of sunflower oil into the pan before frying.



Add onions and carrots to the meat fried on all sides. Sauteed until soft for several minutes (do not fry too much, otherwise they will burn when stewing). Season with pepper and salt, you can add your favorite pork spices. If there is little fat in the pan, then you can add a couple of tablespoons of oil.



I sprinkled the shredded cabbage with salt (2-3 pinches) and mashed it with my hands so that it released juice. I put it in a frying pan - you can pour it in a heap, it will still settle during stewing.



Stir and fry for 8-10 minutes over medium heat. As a result, the cabbage should soften and settle, becoming transparent or a pleasant pinkish tint.



Now you can reduce the heat, cover with a lid (tightly) and simmer for about 30-40 minutes. To prevent anything from burning, do not forget to stir with a spoon or spatula. There is no need to add water. After we mash the cabbage with our hands, it will release a lot of its own juice. I indicated the approximate cooking time, it all depends on your taste preferences, some people like it softer, others, on the contrary, prefer it to be a little crunchy. Much depends on the variety; summer and spring ones cook faster than winter ones. This is what happened in the end after half an hour of stewing, the vegetables became limp and decreased in volume, changing color to a darker one.



All that's left is to add the tomato sauce. I diluted the paste in water (100 ml is enough), you can replace it with fresh pureed tomatoes if you wish. I also added coriander seeds and a few black peppercorns, ground in a mortar, and threw in a couple of bay leaves.



Stir and simmer for another 8-10 minutes. I removed the finished dish from the heat and immediately removed the bay leaves so that they would not become bitter.



Best served hot, alone or with mashed potatoes, buckwheat or rice. Bon appetit!

In what container should you stew cabbage?

It is worth taking thick-walled dishes, then the heating will be uniform and long-lasting, it will ensure stewing, and not just frying. In a thin aluminum frying pan, the moisture will quickly evaporate, the cabbage will turn out dry and will burn from below, which will ultimately ruin the dish. A cast iron frying pan, a duck pot, a cauldron, a cast iron or ceramic grill pan, a pan with a thick bottom and a non-stick coating are suitable. If you don’t have such dishes, you will first have to fry the meat, onions and carrots in a frying pan, then mix with cabbage and simmer in a large saucepan (with a thicker bottom) until cooked. Choose a large volume, because you need to fit a whole heap of shredded cabbage, pieces of meat/sausage/mushrooms/cereals, as well as carrots and onions, perhaps some other vegetables and sauce.

To cook cabbage in the oven, you will need a cast-iron Dutch oven and special ceramic or glassware (heat-resistant). Instead of the “native” lid, the container can be covered with foil.

1. Cabbage will turn out much tastier if you first fry it in hot oil and then simmer until tender.
2. If 5 minutes before the end of cooking you add a little flour, dried in a dry frying pan (1 tablespoon of flour - per 1 kg of white cabbage), the sauce will be thicker, and the dish will acquire a smoky flavor.
3. Try stewing cabbage in unrefined oil, you will be surprised how tasty it will turn out. The main thing is that the sunflower oil is fresh and not bitter.
4. If you want to give a vegetable dish a sweet and sour taste, add a little sugar and table vinegar 10 minutes before the end of cooking, literally 1 teaspoon for every kilogram of cabbage. The same technique works if the sauerkraut is too sour - you don’t need to add vinegar, of course, but sugar will balance the taste.
5. The dish will turn out to be very tender if you mix a spoonful of rich country sour cream with tomato sauce.
6. Rinse the peroxidized sauerkraut with cold water. Of course, some of the vitamin C will be lost, but you won’t ruin the dish.
7. Advice for those who cannot stand the smell of boiled cabbage. Place a large slice of stale rye bread in the cauldron where the vegetables will be stewed. It will absorb all the smell, and you will only have to remove the softened bread at the end of cooking with a slotted spoon.

What to cook for vegetarians?

Finally, I suggest trying recipes for stewed cabbage without meat (suitable for vegetarian and lenten diets): with prunes, beans or mushrooms. Don’t forget to soak the legumes first, then boil them until tender and add them at the final stage of stewing. Any mushrooms you can find will do, and be sure to take prunes with a smoky, “smoked”, elastic-soft smell. Add it at the end of cooking and enjoy a complete hot dish.

And finally, the most important secret of stewed cabbage - cook with pleasure, then it will definitely be delicious!

The other day I had the opportunity to purchase the back part of a duck. I sat, thought and wondered how to make something like this out of it. Without hesitation, I remembered what its meat goes well with and decided to stew it with cabbage. This recipe is very simple and at the same time very tasty - I recommend everyone to try it.

Wash the duck thoroughly and remove any remaining feathers, if any.

Cut the duck into small pieces. At the same time, obviously eliminate excess fat, but without fanaticism, since it will still be useful to us.

I like stewing duck best in a cauldron, although a duck pan or even a stainless steel pan will do. So, pour a little vegetable oil into the bottom of the cauldron and lay out the duck pieces. Fry over medium heat for 7-8 minutes, then turn/stir and cook for another 5 minutes. Turn off the heat and drain almost all the fat that has formed in the cauldron.

Meanwhile, grate the carrots on a medium grater and cut the onion into quarter rings.

Add carrots and onions to the meat. Stir and continue frying over medium heat for about 5-7 minutes.

Add 0.5 cups of water. And also black peppercorns, a teaspoon of basil, bay leaf and barberry. Stir, cover and simmer for about 10 minutes.

Shred the white cabbage and lightly knead it with your hands. Add it to a common cauldron, season with 1.5 teaspoons of salt and pour in 300 ml of water. Cover with a lid and leave to simmer for 20 minutes. When the cabbage becomes more or less soft, mix it with the remaining ingredients.

Add a tablespoon of tomato paste to the prepared stewed cabbage with duck. Stir and cook for literally another 3-5 minutes.

You can serve this dish on its own, or prepare a side dish for it: mashed potatoes or boiled buckwheat. Very tasty and healthy for adults and children!

Bon appetit!

Note: Duck can be stewed without vegetables, we even have it.

We can talk about the benefits of cabbage for a long time and describe it endlessly. But now we will tell you about such, on the one hand, tasty, on the other hand, healthy dish as stewed cabbage with meat and tell you the recipe for cooking step by step with meat. This is a fairly simple recipe and should be prepared in every kitchen. Stewed cabbage is suitable both for serving as a side dish and as a separate dish. Not only the taste, but also the color of the already prepared dish, its benefits and calorie content will depend on the correct preparation. So let's get started. Take a pen, a piece of paper, or simply share the recipe on social networks so that it remains on your wall.

Ingredients for stewed cabbage with meat

Cabbage	1 kg
Meat (pork)	400 g
Onion	2 pcs
Carrot	2 pcs
Salt	taste
Pepper	taste
Sunflower oil (refined)	50 g
Bay leaf	3 pcs
Tomato paste	corner

Stewed cabbage preparation step by step with photos

Cabbage is usually served as a side dish or as a separate dish. Garnish the stewed cabbage with herbs. Bon appetit.