Braised cabbage with carrots and beans. Braised cabbage with beans

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Step-by-step recipes for making hearty and tasty stewed cabbage with beans

2018-10-29 Natalia Danchishak

Grade
prescription

1445

Time
(min)

servings
(people)

In 100 grams of the finished dish

4 gr.

3 gr.

carbohydrates

11 gr.

88 kcal.

Option 1. Classic recipe for stewed cabbage with beans

Braised cabbage is a delicious dish of Russian cuisine. For cooking, you will need affordable and simple products. Beans will make the dish nutritious. Braised cabbage according to this recipe can be served during the fasting period.

Ingredients

• 200 g of red beans;
• 200 ml of boiling water;
• 100 g carrots;
• 50 g of tomato paste;
• 100 g of onion;
• 800 g fresh white cabbage;
• 40 ml olive oil.

Step-by-step recipe for stewed cabbage with beans

Wash beans and soak in cold water. We leave for the night. The next day, we wash the beans, put them in a saucepan, pour in purified water and set to boil over moderate heat. Cooking for about an hour. Salt about ten minutes before readiness. Drain the broth by throwing the beans in a colander.

We clean and wash vegetables. Chop the onion into small cubes. Three large carrots. Pour the oil into the cauldron, spread the vegetables, mix and fry over moderate heat for about five minutes until the onion is soft.

Remove the top leaves from the cabbage. Cut out the stem. Finely chop the vegetable. Put it in a bowl and stir. Pour a glass of boiling water and add tomato paste. We pepper and salt. Stir, close the lid tightly and simmer over low heat until the cabbage is soft.

Put the boiled beans into the cabbage and mix. Cover again and continue to simmer for another ten minutes. Serve sprinkled with chopped fresh herbs.

You can use any color beans. In order for the beans to cook quickly, they need to be soaked for several hours in water.

Option 2. A quick recipe for stewed cabbage with beans

Cabbage stewed with beans is a simple, tasty and hearty dish that diversifies the daily menu. It is prepared without animal products, so it is suitable for vegetarians and those who fast. Using canned beans, the dish can be cooked much faster.

Ingredients

• three sprigs of fresh parsley;
• 500 g fresh cabbage;
• a clove of garlic;
• large carrot;
• a pinch of sugar;
• large onion;
• 400 g canned beans;
• 50 ml refined oil;
• 150 ml of purified water;
• 2 bay leaves;
• 50 g tomato paste.

How to quickly cook stewed cabbage with beans

We clean a large onion from the husk. We crush it finely. Coarsely grate the peeled carrots. We spread the chopped vegetables in a pan with hot oil and fry, stirring, until golden brown.

Add finely chopped cabbage, put bay leaf, pepper and salt. We mix. Cover the pan with a lid and simmer for 20 minutes over low heat, stirring occasionally, until the cabbage is soft. Add tomato paste, stir and fry for a couple more minutes.

Add water, stir and bring the contents to a boil. We spread the canned beans and simmer under the lid for another three minutes. Add finely chopped garlic and cook for the same amount of time. Sprinkle with chopped herbs before serving.

For cooking, you can use canned beans in their own juice or in tomato. Cabbage will cook faster if you knead it well with your hands beforehand.

Option 3. Stewed cabbage with beans and potatoes

The dish can be made even tastier and more nutritious if you add potatoes to it. It turns out fragrant and juicy vegetable stew with beans.

Ingredients

• refined oil - 50 ml;
• fresh cabbage - half a kilogram;
• tomato paste - 40 g;
• canned beans in their own juice - a can;
• small bulb;
• carrot;
• spices.

How to cook

Rinse the peeled onion and chop finely. Put the chopped vegetable in a pan with hot oil and fry, stirring, until transparent. Cut the skin off the carrot, wash it and cut into thin strips. Add to the onion and continue cooking until soft.

Free the potatoes from the peel and chop into small pieces. Send the vegetable to the pan, stir and fry for a few more minutes. Cut the cabbage into squares and send after the potatoes. Cover and simmer for five minutes.

Open a can of beans. Pour the contents into the pan. Add tomato paste, season with spices and simmer everything together for another ten minutes.

The cooking time depends on the cabbage. A quarter of an hour is enough for a young vegetable, and winter varieties need to be heat treated for at least forty minutes. Cabbage can be stewed in the oven by covering the pan with foil.

Option 4. Stewed cabbage with beans and mushrooms

Cabbage stewed with beans and mushrooms is a fragrant and tasty dish. Sweet peppers and celery will make it useful.

Ingredients

• dill greens;
• fresh or frozen mushrooms - 400 g;
• garlic - two cloves;
• three pods of sweet red pepper;
• a small head of cabbage;
• a can of beans in their own juice or tomato;
• two carrots;
• large onion;
• celery - a quarter of the root.

Step by step recipe

If using fresh mushrooms, clean them, rinse thoroughly, pat dry and cut into random pieces. Peel the onion from the husk and chop into half rings. Put the mushrooms with onions in a pan with hot oil and fry, stirring, until golden brown.

Peel the celery and cut into thick strips. Grind the peeled carrots in the same way. Add the prepared vegetables to the mushrooms, mix and simmer for ten minutes.

Free the pods of sweet pepper from the stem. Cut the pulp of the vegetable into strips and send to the rest of the vegetables. Remove the top leaves from the cabbage fork. Finely chop the vegetable, lightly add salt and knead well with your hands. Combine with the rest of the vegetables, mix and simmer until soft.

Add canned beans, minced garlic and herbs. Stir and cook for another three minutes.

Do not cook cabbage longer than the specified time, otherwise it will lose its taste and useful properties. If there is not enough juice in the dish, pour in a little boiled water or broth. Mushrooms can use forest or champignons.

Option 5. Stewed cabbage with beans and hunting sausages

Hunting sausages will give the stewed cabbage a pleasant smoked aroma and taste. Fresh tomatoes will make the dish juicy. If there are no tomatoes, you can replace them with juice or sauce.

Ingredients

• fresh cabbage - 700 g;
• refined oil;
• beans - 200 g;
• spices;
• hunting sausages - 300 g;
• carrots - 150 g;
• fresh greens;
• onion - 150 g;
• tomatoes - 300 g.

How to cook

Wash the beans, fill them with purified water and leave for four hours. Then rinse again, transfer to a pot of water and cook until soft, following the instructions on the package.

Finely chop the peeled onion. Peel the carrots and chop on a medium grater. Wash the tomatoes, dry and cut into small pieces. Free the cabbage from the upper leaves and cut the stalk. Chop the vegetable into strips. Cut hunting sausages into thin circles. Chop greens.

Put the onion in a cauldron with hot oil and fry until transparent, add the carrots and continue to fry, stirring, until soft. Lay out sausages and tomatoes. Stir and simmer for two minutes. Now add cabbage and simmer, stirring, for about 20 minutes. After the allotted time, put the beans and continue cooking for about three minutes. Stir and remove from stove.

The dish will acquire a pleasant sweet and sour taste if a little vinegar and sugar are added at the end of cooking. If you want stewed cabbage to be hearty, add meat broth to it.

On the eve of the Easter holiday, I decided to publish another simple Lenten recipe. This is stewed white cabbage with tomato paste and beans. Thanks to legumes, the dish turns out to be especially tasty and satisfying. I hope you will also enjoy this recipe, and you will often cook it not only for fasting, but also as a side dish for the main course.

Advice! If you want to add sourness to the dish, add a spoonful of apple cider vinegar or drizzle with lemon juice at the end of cooking.

Ingredients:

beans 200 g

white cabbage600 g

onion 1 pc.

refined vegetable oil 2 tbsp. l.

tomato paste 2 tbsp. l.

small bunch of fresh dill

granulated sugar 1 tsp

salt to taste

ground black pepper 0.5 tsp.

Servings: 6 Cooking time: 60 minutes

Recipe calories
"Stewed cabbage with beans" per 100 g

Calories

• Carbohydrates

Pay attention to the low calorie content. The dish is quite satisfying even with such a low energy value (less than 100 kcal per 100 g). The recipe is budget and simple, but very tasty and interesting. Therefore, I invite you to the kitchen to try it as soon as possible!

Recipe

Step 1: Boil the beans

Any type of bean will work for this recipe, so use whatever beans you have. To speed up the cooking process, you can pre-soak it in cold water overnight or at least a few hours before cooking. I use a different cooking method. Thoroughly rinse the beans, pour into a saucepan and fill with cold water. When the water boils, pour it out of the pot. Again, pour the ingredients with cold water and add vegetable oil at the rate of 1 tablespoon per glass of beans. We will cook the beans over low heat until soft. In 30-40 minutes they will be completely ready.



Step 2: Cut the onion and fry in vegetable oil

In the meantime, prepare the vegetables. We clean the large onion from the husk, wash and cut into cubes. Pour vegetable oil into a large frying pan or stewpan and pour chopped onion into it.



Saute over medium heat until soft, stirring occasionally with a spatula.



Step 3: Add cabbage and simmer ingredients until soft

Remove the top damaged and contaminated leaves from white cabbage. Cut off the stalk and cut the head of cabbage into large pieces. We chop the vegetables into thin strips with a knife or a special shredder.



When the onion is fried and becomes transparent, pour the chopped cabbage into the pan.



Stirring, we will fry the ingredients together until the vegetables are ready. If necessary, you can add a little more vegetable oil so that the ingredients do not burn.

Stewed cabbage with beans is a tasty, unpretentious dish that pleasantly diversifies the lean, vegetarian and everyday menu. Made from basic and affordable vegetables (white cabbage, carrots and onions), seasoned with a small amount of fresh herbs and tomato paste, supplemented with canned or boiled beans, the dish will help out at any time of the year, will not cause trouble in the kitchen, it will turn out to be nutritious and satisfying and will be ready to serve to the table in 35-40 minutes. Try it!

For cooking, you will need such components.

Fry finely chopped onions and grated carrots on a coarse grater over medium heat for 8-10 minutes, until soft and golden brown.

Add finely chopped white cabbage, bay leaf, 1-2 pinches of salt and ground black pepper. In order to slightly speed up the cooking process, chopped cabbage can be lightly mashed with your hands beforehand so that it starts up the juice.

Mix everything well, cover the pan with a lid and, stirring occasionally, simmer the vegetables over low heat for 15-20 minutes until the cabbage becomes soft.

Then add 2 tbsp. tomato paste. Stir and fry the mixture for another 1-2 minutes.

Pour in water. Stir and bring the mixture back to a boil.

Add canned or boiled beans (no liquid) and simmer the mixture, covered, over low heat for another 3 minutes.

Add more salt, sugar, ground black pepper, and 1 small, finely chopped garlic clove (optional) to taste. Stir and sweat the mixture for another 1-2 minutes.

Then turn off the heat and sprinkle the dish with 2-3 pinches of finely chopped parsley.

Braised cabbage with beans is ready. The dish can be served immediately, or let it brew for another 5-10 minutes before serving.

• Beans - 200 gr.
• Cabbage - ¼ medium head
• Onion - 150 gr.
• Carrots - 150 gr.
• Tomato paste - 2 tablespoons
• Salt, ground black pepper - to taste
• Vegetable oil (for frying)

Recipe "stewed cabbage with beans"

First of all, let's decide on the beans. To prepare this recipe, you can use any: red, white, large or small. We all know that before cooking, legumes must first be soaked in water for 4-6 hours. I usually leave beans like this overnight. Boil the soaked beans until cooked, according to package instructions. As a last resort, canned beans can be used in the recipe.

After we figured out the beans, we move on to the next stage of cooking, cutting vegetables. We free the onion from the husk and chop it finely. We chop the cabbage into small strips, and rub the peeled carrots on a coarse grater.

We put the prepared vegetables in a pan with vegetable oil, pour in 1/3 cup of water, cover with a lid and put on the slowest fire. Simmer until half cooked. This process will take you about 20 minutes. After, add tomato paste, salt, black pepper to the vegetables.

Add boiled vegetables to the pan.

We mix everything well. We continue under the lid until cooked over low heat for 15-20 minutes. If necessary, you can add a little water so that the cabbage does not burn. In this case, the vegetables should not float in the pan.

Lean cabbage with beans is ready! You can use cabbage prepared according to this recipe both cold and hot.

Bon appetit!