Cabbage is an incredibly useful product. She deserves to be present in the daily diet of each person. However, with its supply, difficulties often arise: few people understand how to cook tasty cabbage. If you want something tasty, it is best to extinguish the vegetable in a saucepan: this will allow it to retain all the beneficial properties.
How to stew cabbage in a saucepanright?
The most important problem that often confronts housewives is the determination of the time required to cook the product and the power of the hotplate. When violations of these items is obtained or very soft cabbage, similar to porridge, almost tasteless, or does not want to stew. Where are the mistakes and how to avoid them?
- First, prepare the product for use: wash the forks, remove the upper hard leaves. Then cut and wash again. The part that connected with the leg is also recommended to cut.
- If you work with sauerkraut, it should be washed well under running water, especially if it is very acidic. Or it is soaked in cold water (3-4 hours) with a little added sugar.
- How long does the cabbage stew? Young and finely chopped prepares instantly - 15 min. for her "ceiling", but the old may require 30 minutes, if its leaves are very hard. It is for this reason that professionals advise checking the leaves for readiness as often as possible: when they can easily pierce cabbage with a fork, it is ready.
- To make cabbage douche, and not just roast, keep it on medium heat under the lid, and pour water in half its volume. If you completely block the cabbage with water, at the end you will also have broth.
- As for seasonings, cumin, anise and dill are valuable, which reduce the likelihood of gas formation after eating the dish. In order to give a spicy-sweet taste, it is recommended to add apple vinegar (at the very end). But still the most usual way to make cabbage stew is mouth-watering: add browned onions to it.
Despite the fact that cabbage is a completely self-sufficient product, not everyone can be fed only with vegetable food, so you have to add protein to it. And what can be more nutritious than meat? Cooking cabbage with it is no more difficult than without everything, but you need to know some subtleties.
Tasty stewed cabbage with meat
For most people, braised cabbage is a dish from childhood, but there they cooked it with chopped sausages, which were pre-fried. It turned out tasty, but not too useful, especially considering that store sausages today cannot boast with high-quality ingredients. Therefore, it is better to replace them with meat: if you do not adhere to a strict diet, professionals advise to take beef or mutton on the bone, and for a light version of the dish any bird that preferably has fillets will do. From the volume of components specified below, 3 large portions are obtained.
- White cabbage - 600 g
- Carrots - 1 pc.
- Onion - 1 pc.
- Tomato paste - 100 g
- Meat - 300 g
- Olive oil - 2 tbsp.
- Cumin - 1 tsp.
- Fresh dill - a bunch
- Salt, pepper - to taste
- First of all, you should decide in what form the meat will be present in the dish: if you want to make small meatballs, they will cook very quickly, so they are added last. If you want to use cut pieces or even large pieces (for example, ribs), some preliminary steps will be required.
- Hold the meat in cold water for 30-40 minutes, rinse under running water, cut into large pieces or disassemble into separate bones (for ribs). Rub with salt and pepper, leave for 15-20 minutes.
- Wash and clean the onion, chop it very finely.
- Do the same with the carrots, but you need to skip it through the grater; side does not matter.
- Heat olive oil in a pan, throw onions and carrots in it, fry on medium heat without a lid for 3 minutes, then add salt and pepper, and also tomato paste. After 5 minutes there also put the pieces of meat, cover with a lid. Simmer for 30 minutes. on low heat.
- Wash the cabbage, chop, put in a deep pan. Fill with water so that it occupies only half the height of the cabbage, put on fire. Wait until the water boils, then reduce the power of the burner by 2 times, add cumin, slide the lid.
- Tom cabbage for about 20 minutes, then add to the pan the entire contents of the pan. Hold the dish on medium heat for another 10 minutes. Mix the ingredients well.
Serve the stewed cabbage with meat recommended hot, seasoned with sour cream or garnished with slices of fresh tomatoes, as well as hand-torn bunch of fresh dill.
With the same technology, you can put out the cabbage in the pan, for which you need to choose dishes with very high and thick walls that will allow you to keep warm for a long time, as well as with a non-stick coating. The main advantage of this alternative is the ability to lightly fry foods before serving.