Stewed cabbage — popular dish, both in the daily diet and on the festive table.

In this article, the team will tell you how to make an amazingly tasty and nutritious dish from such a simple vegetable as cabbage!

During the period of winter-spring avitaminosis, the human body experiences a severe shortage of nutrients... Therefore, stewed cabbage at this time of the year is simply irreplaceable. Moreover, for stewing it is better to take cabbage of late varieties, that is, the autumn harvest.

Many housewives often cook it with onions and carrots in vegetable oil. You can also stew cabbage in water, with a small addition of oil. Or you can improve the recipe and put meat, raisins, prunes, mushrooms, tomato paste, beans and other ingredients to which the soul lies. In addition to salt and pepper, the dish can be seasoned with dried dill, parsley and bay leaves. Also, some hostesses add a little sugar. In any case, it will be delicious, because stewed cabbage is tasty both sweet and salty!

Advice: stewed cabbage on unrefined sunflower oil will turn out to be more aromatic and tasty.

You can stew fresh and sauerkraut.

If you have chosen a fresh head of cabbage to prepare this dish, then it must be cleaned of the upper hard leaves and rinsed well with running water. Then you need to cut the stump and finely chop the cabbage into strips.

If you prefer sauerkraut, then you need to sort it out, choose large pieces and finely chop. Very acidic can be washed under water.

Note: rinsing the sauerkraut thoroughly will deprive the cabbage of the vitamin C your body needs.

A teaspoon of granulated sugar added to the saucepan will help balance the acid levels.

Braised cabbage can be served both as an independent dish and as a side dish. Also in the tradition of Ukrainian national cuisine use it as a filling for butter pies or dumplings.

The classic stewed cabbage recipe

Ingredients:

• 1 kg. white cabbage
• 1-2 pcs. onions
• 2 tbsp. l. tomato paste
• 1.5 cups water (or chicken stock)
• vegetable oil, pepper and salt to taste

Cooking method:

1. Chop the cabbage finely into strips.
2. Cut the onion into half rings.
3. Fry the onions in a deep skillet.
4. Add the tomato paste and kale when the onion has set.
5. Mix the ingredients thoroughly.
6. Saute the cabbage a little, stirring occasionally.
7. Add 1.5 cups of warm water.
8. When the mixture boils, reduce heat.
9. Simmer cabbage for 30-40 minutes until complete cooking(it should be soft).
10. 10 minutes before the end of cooking, pepper and salt the dish.

Ingredients:

• 5 pieces. carnation
• 2 pcs. bay leaves
• 1 kg. white cabbage
• 2 pcs. onions
• 2 pcs. carrots
• 2 tbsp. l. tomato paste

vegetable oil, allspice, ground black pepper, salt to taste

Cooking method:

1. Cut the onion into cubes.
2. Peel and grate the carrots on a coarse grater.
3. Heat vegetable oil in a skillet and fry the onions and carrots.
4. Chop the cabbage into thin strips.
5. Separately from frying, place the cabbage with bay leaves, cloves and allspice to stew.
6. Stir the mixture thoroughly.
7. When the cabbage is half done, add frying, tomato paste, salt and pepper to taste.
8. Mix the ingredients thoroughly and simmer, covered for about 15 minutes. The cabbage should be soft.

Stewed cabbage with chicken, pumpkin and apple

Salad cabbage (Ukrainian recipe) is drier, crisper and softer in taste than German-style sauerkraut. This dish is very tasty both in itself and as an ingredient in various soups and side dishes.

Cooking salad greens requires the following ingredients:

1. The cabbage itself. Regardless of how much salad you want to make, it is recommended that you purchase small and firm heads of cabbage rather than larger ones. Cabbage tends to have more juice and a crunchy result.
2. Carrots.
3. Salt. It is advisable to purchase a marine one, but it is also great.
4. Cranberries. It is not a required ingredient, but it adds flavor and aroma to the dish.

For salting, you need a decent-sized container - a jug, a large bowl or a bucket. Whichever you choose, you will need to find something large, with as much open surface as possible.

Salad cabbage, recipe: preparation of ingredients

Chop the cabbage. Today, many people use a food processor for this purpose, but it is quite possible to cut it into thin shavings with an ordinary sharp knife. It depends on your personal preference and capabilities. Then you need to grate the carrots. Some people add it at the end of the cooking process, but it is advisable to put it in right away.

Salad cabbage - recipe

Add 1 tablespoon salt to the cabbage. Thoroughly stir the carrots, cabbage and salt together with your hands, squeezing the liquid out of the vegetables. As soon as the cabbage slices lose their lightness and splendor, they must be folded into a prepared container.

Cover the top of the bowl or bucket with a piece of plastic wrap to keep out flies and dust, and place something on top as a press. A small plate or saucer with something heavy, such as a jar of water or whatever you use, is best suited for this, the main thing is that the cabbage is not exposed to air and kept closed as tightly as possible. The more liquid you squeeze out, the more crispy your salad will be.

finishing touches

Your food will be ready in 3-5 days. You must constantly monitor the degree of his readiness and condition. From the very beginning to the last moment, there should always be a layer of liquid above the layer of cabbage. If not, you probably weren't squeezing it hard enough.

Keep the container of kale at room temperature. If you don't have a thermometer, the optimal temperature can be determined as follows - if you feel comfortable with your sweater on and without turning on the heater - the salad recipe will be followed. A cool room will increase the fermentation time, and keeping the workpiece in a warm room will not allow you to get a good result at all.

Also, be sure to taste the liquid that comes out. If it's too salty, rinse the cabbage lightly and fold back. For four days, you can test the taste of cabbage daily and determine the amount of salt. As soon as the result is completely satisfactory for you, put the salad in the jars and refrigerate.

To the question borscht in Ukrainian asked by the author Sound combination the best answer is You will need: 2 beets, 1 head of cabbage, 1 turnip, 1 carrot, 2 onions, 6 potatoes, 6 glasses of bread kvass, ½ cup sour cream, 4 tbsp. tablespoons of vegetable oil Bay leaf, dill, parsley, salt.
Preparation:
Chop the beets and fry in oil.
Chop cabbage, turnips, carrots and onions, pour over bread kvass and, with salt, boil.
Add bay leaves and potatoes, boil.
Then add the fried beets, sour cream, butter and dilute with bread kvass.
Heat without boiling and sprinkle with chopped herbs.
Serve with sour cream.

Answer from European[guru]
"Ukrainian borsch"
Pour the meat with 2 1/2 liters of cold salted water and cook until almost cooked. Cut the beets into small pieces, add vinegar and tomato paste and simmer in lard. Finely chop the carrots, parsley and onions and lightly brown in a skillet. Cut the potatoes into cubes. Finely chop the cabbage, put in the boiling broth and cook for 20 minutes. Add vegetable stew... Dilute the flour with cold water, pour it into the borscht, add sugar and red pepper. Season with salt, black pepper and, if desired, vinegar. Not long before serving, add finely chopped garlic, bacon, parsley and dill to the borscht and let it boil.
Pour borsch into plates and pour a spoonful of sour cream into each.
Products for 5 servings: 250 g of meat, 250 g of beets, 350 g of white cabbage, 400 g of potatoes, 1-2 carrots, 1 parsley root, 1 onion, 2 cloves of garlic, 80 g of tomato paste, 1 tbsp. a spoonful of flour, 1 tbsp. a spoonful of diced bacon, 2 tbsp. tablespoons of lard, 1 tbsp. spoon (no top) sugar, a little vinegar, 1/2 teaspoon of ground red pepper, salt, black pepper, 1 bay leaf, dill, parsley, sour cream, 2 liters of water.
Bon Appetit!!!

Answer from Anna ulyanenko[guru]
Put pieces of lean pork in a small amount of water, bring to a boil, remove the froth, cook for about 30 minutes, then chop half of the red beet, and add half of the sugar beet to the pan with the meat and cook until the color of the red beet is boiled. Then add half a medium onion and chopped carrots, potatoes, salt, add spices to taste, 10 minutes before the end of cooking, add chopped cabbage and frying onions and tomatoes to the pan, taste and color are excellent)))))))

Answer from Irina Vedeneeva (Burlutskaya)[guru]
Ukrainian borsch with donuts
- beef meat - 300 g
- beets - 1 pc. medium size
- fresh cabbage - 1/2 head of cabbage
- potatoes - 5-6 tubers
- carrots - 1 pc.
- parsley root - 1 pc.
- onion - 1 onion
- garlic - 3-4 cloves
- fresh tomatoes - 4-5 pcs.
- flour - 1 tbsp. l.
- fat - 200g
- lard- 50g
- sour cream - 1/2 cup
- sugar - 1 tbsp. l.
- juice of half a lemon
- parsley, black ground fragrant and bell pepper, bay leaf - to taste
for donuts:
- flour - 1.5 cups
- milk - 3/4 cup
- sugar - 1 tbsp. l.
- fresh yeast - 10g
- vegetable oil - 2 tbsp. l.
- garlic - 3 cloves
- kvass for garlic dressing or boiled water - 1/3 cup
Peel the meat from films, pour cold water and boil until tender.
Cut the peeled beets into strips, sprinkle with salt, sprinkle with lemon juice, stir, put in a saucepan or deep frying pan, add the fat collected from meat broth, tomatoes, sugar and simmer until half cooked. Chop the peeled and washed roots and onions and sauté with fat.
Strain the broth, cut the meat into pieces. In the strained broth, add the potatoes cut into wedges, bring to a boil, lower the fresh cabbage cut into strips, and cook for about 15 minutes, add the sautéed vegetables, flour dressing, bell pepper, chopped into thin strips, spices and bring to readiness.
Season the finished borsch with lard, crushed with garlic and herbs, bring to a boil, let it brew for 20-25 minutes. When serving, add sour cream, meat, herbs to the table. Serve donuts with garlic to borscht.
For donuts in warm milk, dilute yeast, salt, sugar, add vegetable oil and flour, knead the dough and leave to ferment. Ready dough divide into small pieces, roll up the balls, place on a greased baking sheet and leave to proof. Bake at 180-210 degrees. For garlic dressing, salt, vegetable oil, kvass are added to the crushed garlic and everything is evenly mixed, then freshly baked donuts are poured with the resulting dressing. They are served hot.

Answer from Spillway[guru]
you need it. Ukrainian soup and Ukrainian soup cook normal cabbage soup ikushai

Answer from W0lf[master]
we go to Ukraine, go to a restaurant, pay 10-20 hryvnia and get it. enjoy ...

Answer from Larisa Alexandrovna[guru]
Real Ukrainian borsch cooked from a beef tail, or rather from its thick part. It turns out rich and delicious. Three tail links are enough for two liters. I put the bay leaf, some of the salt and peppercorns right away. Cook the tail until tender, separate the meat from the bone and put it back in the broth. Prepare frying: fry one onion until yellow on pork fat(I cook in sunflower oil), add carrots grated on a coarse grater, fry lightly and add small beets cut into long cubes. Toast lightly and add tomato juice... Everything should be stewed for about 10 minutes. Put two coarsely chopped potatoes into the broth, as soon as it boils, add the frying and chopped cabbage (with cabbage, adjust the thickness of the borscht as you like). Salt until tasteful, ground pepper to taste, herbs and cook until the potatoes are tender. The cabbage will come by itself, it should not be overcooked. It is good to put sour cream and boil it, it is laid down along with the potatoes. Or you can put it on a plate. This is my mother-in-law's recipe, and she is Ukrainian from the provinces.

Answer from Eugene[guru]
Ukrainian borsch
Required products:
beef pulp - 160 g
beets - 120 g
white cabbage - 80 g
potatoes - 160 g
carrots - 1/2 pc.
parsley root - 16 g
onions - 1/2 head
Bell pepper- 1/2 pcs.
garlic - 1 clove
liver - 1 tbsp. a spoon
hot red pepper - 1 pc.
ghee - 50 g
bacon - 15 g
sour cream - 4 tsp


ground red pepper, salt
bay leaf - 1 pc.
* For donuts:
wheat flour - 320 g
water - 120 g
sugar - 2 tsp
yeast - 10 g

egg - 1 pc.
For the sauce:
garlic - 20 g

water - 80 g
salt
Cooking method:

Answer from Le Sha Sharov[guru]
I eat borscht.
I love Ukrainian cuisine, a bit fatty, of course, but tasty. I'll cook a saucepan for borscht. I divide a piece of pork into four parts. I separate the bone, cut off the fat from the meat and separate the skin from the fat. I set the bone and skin to boil, adding carrots, onions and bay leaves to the pan. An hour later I put the meat in the pan and cook for another half hour. In the meantime, I prepare the dressing, fry the finely chopped bacon in a frying pan, put the beetroot cut into strips, the broth diced carrot, finely chopped onion and, adding a little broth, I let it stew. I filter the boiled broth, put it on the fire, put potatoes and meat cut into pieces in it. Add chopped sauerkraut, garlic, and tomato paste to the skillet with dressing. The potatoes are half cooked, I spread the dressing and let it cook for another 15-20 minutes. The apartment was filled with the pleasant aroma of BORSHCHA. Even a neighbor in the stairwell asked what I was cooking there. Finely chopping dill, parsley and some green onions, pour a couple of soup ladles into a clay bowl. I put the hot bowl on the table and take out a jar of fat sour cream and a misted bottle of vodka from the refrigerator. Lightly salt the borscht, sprinkle it with herbs, after thinking a little, add black pepper and put a large spoonful of sour cream. I drink a glass of vodka, eat a piece of soft black bread with salt and begin to smoothly stir the sour cream into the borscht. A wonderful aroma fills my lungs, scooping up a full spoon from the bottom, put the burning thick in my mouth. Slightly undercooked pieces of beets crunch slightly on the teeth, and the potatoes gently crumble on the tongue. Now the pork. Delicate pieces melt in your mouth to chew without needing teeth. I didn't even notice how I ate everything. Shooting another ladle!

Answer from ЍLEONORA[guru]
Required products:
beef pulp - 160 g
beets - 120 g
white cabbage - 80 g
potatoes - 160 g
carrots - 1/2 pc.
parsley root - 16 g
onions - 1/2 head
bell pepper - 1/2 pc.
garlic - 1 clove
liver - 1 tbsp. a spoon
hot red pepper - 1 pc.
ghee - 50 g
bacon - 15 g
sour cream - 4 tsp
sugar and vinegar 3% - 1 teaspoon each
chopped parsley and dill - 1 tbsp. a spoon
ground red pepper, salt
bay leaf - 1 pc.
* For donuts:
wheat flour - 320 g
water - 120 g
sugar - 2 tsp
yeast - 10 g
sunflower oil- 2 tsp
egg - 1 pc.
For the sauce:
garlic - 20 g
vegetable oil - 1 tbsp. a spoon
water - 80 g
salt
Cooking method:
1. Pour 1 liter of beef cold water and on high fire bring to a boil. When the water comes to a boil, skim off the foam, reduce heat, and simmer the meat on a low boil until tender.
2. Chop the beets into strips, add a little oil, vinegar, sugar, salt and simmer first over high, and then under a lid over low heat until almost cooked.
3. Chop carrots, parsley root, onion, cabbage and bell peppers, cut potatoes into cubes.
4. Save the carrots and parsley root on a piece of butter. Onion lightly fry in the remaining oil, add diluted broth tomato puree, sauté for 10-15 minutes, then combine with carrots and parsley.
5. Remove the boiled meat from the broth and place in another bowl. Lightly salt the meat, add a little broth, cover and put in a warm place.
6. The broth in which the meat was cooked, strain, bring to a boil, put the chopped
cabbage, hot pepper, potatoes and cook for 15–20 minutes with a low boil. Then remove the pepper, add stewed beets, sautéed roots, bell peppers, bay leaf and cook for another 5-7 minutes.
7. Finely chop the bacon and garlic, add herbs, salt, pepper and rub with a pestle.
8. Put the crushed bacon with herbs in the borscht, bring it to a boil, remove from heat and let it brew under the lid for 30–40 minutes.
9. For donuts, mix 1/4 of the sifted flour, sugar, salt and yeast diluted in warm water, put in a warm place. As soon as the dough rises, add the remaining flour, sunflower oil to the dough, knead thoroughly and place in a warm place for fermentation.
10. From ready-made dough shape into small balls, place on a greased baking sheet, brush with egg, lightly beaten with 2 tablespoons of water, set apart and bake until golden brown.
11. For sauce for donuts, rub the garlic with salt, add sunflower oil, water, mix.
12. Serve borsch with meat and sour cream, sprinkle with chopped herbs. Serve the donuts separately, sprinkling with the prepared sauce.

1 cabbage

1) bot. Brassica oleracea - cabbage, mind.-caress. cabbage, cabbage, cabbage. [Grow yak and cabbage on the city (Shevch.). Water the cabbage, then you will give birth (Chub. V). My cabbage has a bullet from the root, from the leaf to the head (Nomis)]. Brussels-that - Brusselska (green) cabbage. Cabbage (fork) -ta - cabbage cabbage, usually just cabbage. Blue, red - that - blue, red cabbage. Garden, greenhouse -ta - gorodnya, greenhouse cabbage. Cauliflower -ta - kucheryava, kvitna cabbage, flowers. Kocheryzhka -ty - kachan (-na). Kochen (forks) -ty - head of cabbage, kachan (-na), mind.-caress. rocking (-ka). [I between and with cabbage good buvaє bagatsko rotten roaches (Nomis). Buli three sinks, mov three sings (Basis)]. -that with a big bump - a bighead, a bighead, a rocking cabbage. [My rocking cabbage (Grіnch. III)]. -that with a hummock sitting low on the ground - a low-stalk. -that is not curled into a kochen - shulyak (-ka), shulik. [Shulyaki will be, not cabbage (Lipov.)]. -that ankle-headed - golinata cabbage. -that rolls into a kochen - cabbage in "yazhetsya in heads. Shredded, chopped -tu - shatkuvati, krishiti cabbage. Shredded, chopped, chopped -ta - shattered, sichena, krishena cabbage. Sich-tu - sikti cabbage. Chopped, chopped - ta - sichena cabbage, sikanka. Sour -ta - sauerkraut, sour cabbage. Cabbage soup from sour -ty - cabbage, cabbage, cabbage, kapusnyak (- pot for cooking - you - cabbage (Gol. II). The place where the cabbage grew - cabbage, cabbage (-ku), cabbage (Vr.). Chop in someone (enemy) - for cabbage (voroga). [Yak uzyav ylyakhiv, yak uzyav panіv on cabbage sіkti (Lukash.)];

2) bot., hare -ta - (Sedum Telephium) hare cabbage; (Bupleurum) laskavets (- vcyu); (Oxalis Acetosella) hare sorrel (-wl) or simply shchavuh (-hu). - that Tatar (Bashkir), Polygonum polymorphum - Tatar buckwheat.

See also other dictionaries:

CABBAGE- CABBAGE. Distinguish between white cabbage, red cabbage, savoy, cauliflower, Brussels sprouts and kohlrabi. White cabbage. A head of cabbage consists of a white stalk and curled leaves of light green and white, the number of which depends on the variety ... ... Brief Encyclopedia of Household

Cabbage- white cabbage. Cabbage, genus one, two and perennial herbaceous plants (cruciferous family). About 35 species, in Eurasia and North Africa, most originate from the Mediterranean and China. Cultivated (since the early Neolithic) ... ... Illustrated Encyclopedic Dictionary

CABBAGE- wives. a food plant Brassica oleracea. Gray, outer leaves of a swing or a fork; white, clean forks, without these leaves. Curly, wintry or bruccole, no forks; there are also breeds: safoy, colored, etc. we have a more common fork, head. ... ... Dictionary Dahl

cabbage- bit. zool. Cabbage (qyrykabat) ziyankesterinin biri. Vegetable daқyldarynyң negizgі ziyankesterі - tүrlі burgeler, cabbage kobelegi, k a p u s t a b and t i, cabbage kүyesi zhune kapustv shybyna (Communism tuy, 6, 05, 1967, 2). Cabbage cabbage. zool. ... ... Kazakh tilinin tusindirme sozdigi

cabbage- One of the oldest cultivated garden plants, widely used in cooking. The most widespread use of cabbage for boiling in soups all over the world is not the most correct one. Boiled cabbage loses many useful things ... ... Culinary vocabulary

CABBAGE- CABBAGE, cabbage, many others. no, wives. Garden plant, uptr. in food growing in clubs, heads of cabbage. Sour cabbage. Fresh cabbage... A pie with cabbage. Sauerkraut. Shred the cabbage. Chop cabbage (chop for fermentation). Cauliflower(special… … Ushakov's Explanatory Dictionary

CABBAGE- (Brassica), a genus of plants (one, two or perennial) family. cruciferous. OK. 35 species, in Eurasia and North. Africa, most in the Mediterranean. In the USSR approx. 10 types. Long day plants, self and cross-pollinated. Many types of vegetables, fodder ... Biological encyclopedic dictionary

cabbage- grannies, vegetable, safoy, savoy, penny, grandmother, biennial, kimchi, finance, fiti miti, bashli, petit meti, money, cabbage, despicable metal, provencal, beans, money, mani, manyuhi, money, capital, broccoli, crunches, broccoli, kelp, ... ... Synonym dictionary

CABBAGE- CABBAGE, s, wives. Garden plant of this. cruciferous, usually growing in cabbage. Head of cabbage. Colored to. (With a white head formed by the buds of inflorescences tightly adjacent to each other). K. kohlrabi. Seaweed genus of seaweed ... Ozhegov's Explanatory Dictionary

cabbage- 1. CABBAGE, s; f. Garden plant of this. cruciferous with leaves curling into the head, which are used for food. Sauerkraut cabbage soup with fresh cabbage. A pie with cabbage. Shred the cabbage. Chop the cabbage. Hare k. (Popular name for some ... encyclopedic Dictionary

CABBAGE- genus one, two and perennials of the cruciferous family, vegetable culture. OK. 35 species, in Eurasia and North Africa, most in the Mediterranean. Cabbage is cultivated (in heads of cabbage sugar, proteins, vitamin C, minerals), ... ... Big Encyclopedic Dictionary

Books

• Cabbage, E. V. Pylneva, M. S. Morozova, In Russia, cabbage is one of the main vegetable crops, occupying 40% of the cultivated area. Its consumption rate per person per year is 24 kg. It gives high yields, frost-hardy and ... Category: Home & Hobby Series: New and promising for amateur gardeners Publisher: Niola-Press, UNION-Public, Buy for 223 rubles
• Cabbage, G. Shcherbo, Cabbage is one of the main vegetables on the Russian table at any time of the year, but in winter it is simply irreplaceable. The book contains more than 350 homemade recipes with ... Category:

I would like my dear readers to tell you how we are fermented cabbage according to an old family recipe.

Well, the recipe was written down, the cabbage was prepared and the whole bowl was finely chopped.

Then they grated the carrots.

Then they prepared pickle for cabbage. For 1 liter of purified or well water, add 2 tbsp. tablespoons of salt and 3 tbsp. tablespoons of sugar. Black peppercorns and pieces of 5 bay leaves.

Then the shredded cabbage was mixed with carrots and placed in a saucepan with brine for about 2 hours.

It was thoroughly mixed and tamped so that the brine covered the cabbage.

You can, of course, leave the cabbage to salt and so on in a saucepan, you just need to press down on top with oppression and leave it like that for about three days. After 2 hours, I transferred the cabbage with brine in 3 liter jar and left to sour for 3 days in a cool place.

After three days, you can take out sauerkraut and eat it in two cheeks with potatoes and butter.