Stewed cabbage with potatoes - the best recipes

stewed cabbage with potatoes One wise book says that it is better to cook a vegetable dish with love than a fattened bull with hatred. An amazing ancient delicacy - stewed cabbage and potatoes - is perfect for a meal with family or friends. Refined aroma, delicate pleasant taste, nutritional value and invaluable benefits for the body. What could be better than stewed vegetables made with love? And if you add a little meat and spices to them, you get a wonderful hearty product.

Experienced housewives certainly know many recipes on how to stew cabbage and potatoes to surprise their household and friends. They generously share their experience, explaining in detail how to learn how to cook delicious vegetable dishes. Let's consider several options for creating this ancient delicacy.

For the dish, you can use white cabbage, Peking cabbage, sauerkraut and even cauliflower. From meat products - pork, beef and chicken fillet.

Vegetable mosaic with meat

vegetable stew with meat

This version of stewed cabbage with meat and potatoes is made from ingredients that are sold in any supermarket or market. It's great if they grew up in their summer cottage. Then the dish will be even tastier.

So, a set of products:

any kind of meat (pork, beef, poultry);
fresh cabbage of any kind;
potatoes;
several bulbs;
carrot;
some sauerkraut;
bell pepper;
tomato or tomato paste;
vegetable oil;
spice;
salt.

The process of cooking stewed cabbage with potatoes consists of the following actions:

The meat is thoroughly washed in a spacious container to remove blood residues. Spread on the table, wipe with a napkin, and then cut into cubes. The meat product is placed in a cauldron, poured with a little water and boiled for about an hour.
The bulbs are peeled off. A sharp knife is chopped into half rings.
Carrots are grated with a coarse base or cut into strips. Then the vegetables are added to the meat in a cauldron and stewed for about 10 minutes.
Peeled potato tubers are cut into pieces of any size and shape (circles, cubes, strips). They are sent to a container and stewed for another 30 minutes.
Sauerkraut is wrung out to remove the brine, washed, and then placed with vegetables.
White cabbage is chopped with a sharp knife in the form of straws. Place in a saucepan and stew until the potatoes are cooked.
The bell pepper and ripe tomato are cut into equal sized pieces. They are lowered into a cauldron. Simmer for about 10 minutes over moderate heat. At the very end of the process, the dish is seasoned with salt and spices.

Depending on the type of meat product, it is necessary to set a different cooking time. Pork needs about 60 minutes, beef - 90 minutes, chicken fillet - 30 minutes.

Impossible to resist - vegetables, chicken and mushrooms

Cabbage dishes are considered the most popular food for Russian families. It is not surprising that housewives try to use the product in different variations, combining it with many ingredients. Quite often, culinary specialists cook stewed cabbage with potatoes and chicken, diluting it with mushrooms. Let's get acquainted with one of these recipes.

List of required components:

White cabbage);
soft potatoes;
chicken fillet (several pieces);
Champignon;
onion;
large carrots;
vegetable oil;
pepper (crushed or in powder);
seasonings;
salt.

Stewed cabbage with potatoes is prepared in a simple way:

First of all, the chicken fillet is cut into pieces. Spread into heated fat. Sprinkle with pepper, then salt. Cook over low heat for 20 minutes.
Try to cut onions into pieces of arbitrary shape. Grate carrots. Stir and send to the pan to fry.
The champignons are thoroughly washed and dried. Cut into small slices. Combine them with the rest of the products in a pan and simmer for 15 minutes. Add tomato paste, mix, salt.
White cabbage is chopped into strips, kneaded by hands. Fry in a separate frying pan until half cooked.
The potatoes, cut into cubes, are added to the cabbage and stewed for about 20 minutes. At the end, the product is mixed with mushrooms and chicken fillet. Add hot water, bay leaves and seasonings if necessary.

To make the dish more aromatic, it is advisable to take royal mushrooms. They are distinguished by a strong odor, which remains even after heat treatment of the product.

Stewed cabbage with potatoes - a spicy delicacy with an exquisite surprise

This original recipe for stewed cabbage with potatoes is used not only by chefs in restaurants, but also by experienced housewives. Let's get acquainted with the rules of cooking in the home kitchen.

Required list of ingredients:

a medium-sized head of cabbage;
oblong potatoes;
chicken meat;
carrot;
large onion;
red bell pepper;
seasonings;
vegetable oil;
dill;
salt;
water.

The classic way to create a savory snack:

Chicken meat is divided into several parts. Spread in a saucepan with butter and fry until golden brown.
The head of cabbage is cut in half and then chopped into strips. Peeled carrots are rubbed on a grater with a coarse base. Chopped vegetables are combined together, lightly kneaded with your hands. Salt is added, sent to the meat. Pour boiling water over and cook for 30 minutes.
The potatoes are cut into small rectangular slices. Spread in a saucepan, mix. The product is stewed until half cooked.
Bell peppers are chopped into pieces. Dip in a saucepan, cover and cook for another 15 minutes.
Sprinkle the finished snack with chopped dill. Served hot as an independent dish for dinner.

To make the product juicy and tender, it is advisable to cook it on the smallest fire under the watchful eyes of the culinary specialist.

Low-calorie lunch in a modern way

In ancient times, housewives prepared various types of food in a special oven, especially from vegetables. Modern chefs easily make low-calorie stewed cabbage with potatoes in a slow cooker, which turns out no worse than in a Russian oven. For the dish, you need to prepare the following products:

cabbage of any kind;
medium-sized potato tubers;
several bulbs;
carrot;
Bell pepper;
tomatoes;
spice;
branches of fresh herbs parsley;
pepper (ground);
salt;
vegetable fat.

The secret of cooking hodgepodge with potatoes and cabbage in a multicooker consists of such actions.

Step # 1

The bulbs are peeled, washed, and then cut into identical miniature cubes. Washed carrots are chopped into large strips and mixed with onions. Vegetable fat is poured into a special container of the multicooker, chopped vegetables are laid out. Set the "Fry" mode, and stew the products for 10 minutes.

Step # 2

Peeled potatoes, which have dried out a little, cut into small cubes. Cabbage is cut into strips, trying to remove all dark leaves. Then the food is lowered into the multicooker.

Some cooks fry potatoes with onions and carrots so that they acquire a golden brown crust. Unfortunately, such a dish will no longer be dietary.

Step # 3

Mix the contents of the bowl gently. Add water.The option "Stewing" or "Baking" is set on the device, depending on the characteristics of the multicooker.

Step # 4

After 40 minutes, tomatoes cut into small slices are added to the product and stewed for some time.

Step # 5

At the final stage, the dish is salted, seasoned with spices, and chopped greens are added. They are eaten with sour cream.

Plant food is relevant

One of the most popular dishes that almost everyone likes is vegetable stew with cabbage and potatoes. It is eaten as a complete and healthy treat, or as a side dish. The stew goes well with sausage, mushrooms, meat and even fish. For its preparation, rather simple components are taken:

dense white cabbage;
medium-sized potatoes;
onion;
large carrots;
tomato sauce;
laurel;
black pepper (ground);
vegetable oil;
dried basil;
salt.

In accordance with this recipe, a vegetable stew with potatoes and cabbage is prepared by performing simple operations:

The first step is to chop onions into miniature cubes. Then they fry it in vegetable oil until golden brown.
Chop the carrots on a coarse grater and add to the onion. Fry for 5 minutes over medium heat.
Shredded cabbage is sent to vegetables. Stir. Cover with a tight lid. Stew for about 6 minutes.
The diced potatoes are mixed with the vegetables and the heat is reduced. After 10 minutes add tomatoes, laurel and a set of spices. Stir. Cover and simmer for about 45 minutes, stirring occasionally.

The finished product is infused for 10 minutes, and then served for dinner. Sprinkle with herbs on top.