You can stew cabbage in different ways. In this way, it is prepared for side dishes, for filling in baked goods, for borscht, etc. Consider a few simple recipes for different varieties of this healthy vegetable.
Rustic cabbage
Here is the simplest example of how to stew cabbage in a pan, if it is an ordinary white cabbage. Cut the head into pieces. Finely chop the required amount with straws. Pour vegetable oil or fat into the pan (lard, preferably pork) and pour the vegetable. Fry a little, then add water (about half a glass), make the fire small, cover with a lid. Let the dish be cooked for about 30 minutes, just remember to interfere from time to time. And before stewing the cabbage in a pan or while the process is going on, separately fry one large onion or two medium-sized ones until golden brown (cut into half rings).
When the specified time is up, add onion to cabbage, put 2-3 tablespoons of table tomato paste, salt to taste. Do not forget about allspice, bay leaf and other spices. And let it stand on the fire for another 10-15 minutes. Fans of spicy food can be given such advice on how to stew cabbage in a pan: chop a few (4-5) cloves of garlic and put them in a dish before removing from heat. Then pepper and let it brew a little before serving. To improve the taste, you can add a little vinegar and sugar.
Experienced culinary experts suggest how to stew cabbage in a pan: when it is ready, put a tablespoon of fried flour and boil for a couple of minutes. The dish will turn out to be satisfying, nutritious, beautiful in appearance, and taste more delicate, bright, original.
If kohlrabi is available
Kohlrabi is a valuable variety of cabbage, it is prepared in a slightly different way. But it turns out fine too, lick your fingers! For 500 grams of vegetable, you need a little flour, a glass of sour cream (preferably not liquid and not acidic, good fat content), a few spoons (to taste) of tomato paste, salt, spices and frying oil.
Preparing such stewed cabbage in a pan as follows. Kohlrabi need to be cleaned, washed, cut into slices. Salt them, dip in flour and fry on both sides in vegetable oil. Then put in a pan with high walls, sprinkle with hot pepper, add spices - cinnamon, bay leaf, coriander, you can cumin. Pour all the sour cream, which is pre-mixed with tomato. Cover and simmer the cabbage over low heat until tender (30-35 minutes). When serving, be sure to chop the greens (dill and parsley). A great dish came out, right?
Filling for pies and coulibia
You are faced with the question of how to put out cabbage for pies? If it is fresh, proceed as follows: divide the head of cabbage into pieces, cut into strips, pour well with boiling water to soften the vegetable. Then rinse under cold water and drop it onto a sieve or colander so that the glass liquid. To save time, you can squeeze slightly with your hands. Then put everything in a pan with hot oil and simmer for about 10-15 minutes, stirring. Salt, acidify with a little vinegar. This filling will turn out very tasty if you mix cabbage with a cool chopped egg and pepper. That is how pies were baked in the old days, and such a recipe for national Russian cuisine came to us.
Bon appetit to all!