Contents
Stewed cabbage: how to cook deliciously? Video
Braised cabbage is an excellent side dish for meat, poultry or fried sausages. This dish can be served on its own, for example, on a vegetarian or lean table. You can stew fresh or sauerkraut, add herbs, spices, and other ingredients to it.
Stewed cabbage: how to cook
How to deliciously stew fresh cabbage
You will need: – 1 small fork of white cabbage; – 2 onions; – 3 tablespoons of tomato paste; – parsley or dill; – vegetable oil for frying; – salt; – freshly ground black pepper.
Free the dense cabbage forks from the outer leaves, cut the stalk. Chop the cabbage thinly. Cut the onion into thin half rings. Heat vegetable oil and fry the onion in it until transparent. Put the cabbage in the pan, fry a little, pour in a glass of hot water and add tomato paste. Stir the mixture well and leave to simmer. It will take at least half an hour for the cabbage to become soft.
Especially tasty is the cabbage of the autumn harvest, late varieties
Season with chopped herbs such as dill and parsley five minutes before cooking. Season the cabbage with salt, sprinkle with freshly ground black pepper and mix well. Serve hot as a side dish with grilled meats, cutlets or sausages.
Sauerkraut, stewed with meat
You will need: – 500 g of sauerkraut; – 250 g of lean pork; – 2 large ripe tomatoes; – 1 onion; – 2 cloves of garlic; – 0,25 teaspoon of dried rosemary; – 0,25 teaspoon of cumin seeds; – Bay leaf; – black peppercorns; – vegetable oil for frying; – freshly ground black pepper.
Cut the onion into thin half rings and place in a deep frying pan with heated vegetable oil. Fry it until translucent. Rinse lean pork, peel and cut into cubes. Place the meat over the onion and fry until golden brown, stirring occasionally.
Squeeze sauerkraut and add to the pan to the meat. Cover the dish with a lid, add bay leaves and peppercorns. Simmer for 10-15 minutes until the cabbage is soft.
If the sauerkraut is too sour, rinse it with water and squeeze it well before frying.
Pour boiling water over fresh tomatoes, remove the skin, remove the seeds. Chop the pulp and place in the pan. Throw in chopped garlic, dried rosemary and caraway seeds. Mix everything and simmer for 5-7 minutes without closing the lid. The excess liquid from the pan should evaporate. Make sure that the cabbage does not burn, stir it regularly.
Season the sauerkraut and meat dish with freshly ground black pepper before serving. Serve hot for a second, accompanied by fresh black or cereal bread.