Cabbage stewed with tomato paste. Stewed cabbage recipe in a frying pan with tomato paste

The stewed cabbage is amazing. It can be eaten as an independent food, added as a side dish and used for filling baked goods and dumplings. The vegetable is stewed with and without tomato paste, with mushrooms, meat, and fresh tomatoes. How to cook stewed cabbage? Usually this does not cause difficulties even for the youngest and most inexperienced housewives. We’ll start today’s selection with a basic recipe, once you master it you can experiment and create the perfect dish every time.

Classic recipe with tomato paste

The preparation of the vegetable delicacy begins with processing the head of cabbage. The top leaves are removed, the head of cabbage is rinsed, wiped and the rough stalk is removed. Then the cabbage is finely shredded and cut into cubes. The speed of cooking depends on how finely the vegetable is chopped. But you shouldn’t chop it too finely, otherwise you’ll end up with a green mush. The workpiece is lightly salted, crushed by hand and timed for 10 minutes. During this time, the chopped greens should soften, and in this form you can stew the cabbage in a frying pan with tomato paste as quickly as possible.

While the vegetable releases juice, deal with carrots and onions. The carrots are grated and the onion is cut into cubes, after which they are sautéed until lightly golden in vegetable oil. Now add the cabbage and fry for 3-4 minutes, stirring occasionally. Next, pour a little water into the frying pan and simmer the contents for another quarter of an hour over low heat. The vegetable mix is processed under the lid.

At the next stage, tomato paste and sugar are added. Mix everything and add water as needed. Allspice and bay leaf are a must - they will make the side dish aromatic. Stewing continues under the lid until all ingredients are completely softened, then remove the bay leaf. The dish is salted and peppered to taste.

Sauerkraut stew

Interestingly, stewed cabbage with tomato paste can be made not only from a fresh head of cabbage, but also from pickled preparations for the winter. In this case, excess acidity is removed and softness is achieved by first boiling the sauerkraut for 10 - 15 minutes. Tomato grounds are added to the already softened cabbage.

Head of cabbage - 0.5 kg.
Onion - 1 pc.
Carrots - 1 pc.
Tomato puree - 1 tbsp. l.
Vegetable oil - 3 tbsp. l.
Salt.
Ground pepper.
Bay leaf.
Sugar - 1/2 tsp.
Allspice - 3 - 4 peas.

This stewed cabbage recipe does not use tomato paste. The dish will be prepared in a slow cooker with mushrooms.

Head of cabbage - 300 g.
Onions - 1 unit.
Carrots - 1 unit.
Champignon mushrooms - 300 g.
Sweet pepper - 1 pc.
Vegetable oil.
Salt and pepper - to taste.

How to stew cabbage with mushrooms without tomato paste in a slow cooker:

Cut the pepper and onion into strips.
Grate the peeled carrots.
Place the vegetables in the unit and fry until soft in the “Frying” mode.
Cut the mushrooms into medium pieces and add them to the carrots and onions.
Chop the cabbage leaves and add to the bowl 10 - 15 minutes after the mushrooms go for frying.
Salt and pepper the contents of the bowl.
Switch the appliance to the “Stew” mode and cook the dish for another 60 - 90 minutes.

When serving, cabbage can be chopped with chopped dill and parsley.

Stewed cabbage with chicken

More satisfying stewed cabbage is obtained by adding chicken meat. It is prepared in an aluminum pan. To pre-process vegetables, use a frying pan.

Chicken fillet;
White cabbage;
Salt;
Spices;
Tomato paste;
Carrot;
Sunflower oil.

The fillet is rinsed with running water, cut into medium cubes, pepper and salt to taste. Sliced meats are fried in vegetable oil. Peeled onions are cut into large cubes, and carrots are grated on a coarse grater. Vegetables are placed in a frying pan with meat and sautéed for several minutes.

Cabbage is chopped into strips of medium width. The contents of the frying pan are placed in an aluminum pan and 1/3 of the prepared cabbage is poured in. The composition is mixed, water is added and simmered over low heat.

The rest of the cabbage is added in portions, 1/3 at a time. If you put all the cabbage and meat to simmer at once, it will settle to the bottom and become very fried. Simmer the dish for 40 minutes, stirring occasionally and adding water and vegetable oil. Salt, pepper, a little tomato paste and sugar are added a couple of minutes before turning off the stove.

Zucchini caviar with tomato paste Recipe for borscht without beets, but with tomato paste How to cook spaghetti or pasta with tomato paste Stewed chicken in tomato paste

This stewed cabbage turns out very tasty; the recipe in a frying pan with tomato paste is one of the simplest. The dish is inexpensive, easy to prepare and versatile to use. Skillfully and tasty cooked cabbage will be an excellent side dish for meat or fish; it can be served as an independent dish or used as a filling for pies, pies, and dumplings.

Cabbage can be stewed with the addition of other vegetables (potatoes, zucchini, sweet peppers) or with rice, mushrooms, meat, chicken, sausage, bacon. For a more pronounced taste and aroma, stewed cabbage according to the recipe is seasoned with various spices, tomato sauce, bay leaf, and fresh or dried herbs are added. Each dish turns out to be different from the others and delicious in its own way. At the same time, the process of preparing cabbage is extremely simple, just for beginner cooks.

To make cabbage tasty, it needs to be simmered over low heat and cooked at least 1-2 hours before serving. Freshly cooked, it is also delicious, but when it sits for a while, the taste emerges and reveals itself in all its splendor. In addition, hot, warm and cooled cabbage has a slightly different taste - hot cabbage has a brighter, more contrasting, richer taste. Warm and cooled cabbage acquires a soft, harmonious taste.

- onions - 2 onions;

- odorless sunflower oil - 4-5 tbsp. l;

— tomato sauce – half a glass (or 3 tbsp. tomato paste + water);

- salt - 1 tsp. without a slide (salt to taste);

— ground black pepper – 0.5-1 tsp (to taste);

- bay leaf - 1 pc.

We clean the carrots and onions. Cut the carrots into 2-4 pieces lengthwise, then cut into thin slices. Or grate it on a coarse grater. Cut the onions into 4 parts, shred each into thin strips.

Wash the head of cabbage, remove the top 2-3 leaves (if they are damaged). Cut the head of cabbage in half or into 4 parts, chop into strips. To ensure that the straws are not very long, turn the head of cabbage and chop the cabbage, holding the knife at an angle.

Heat refined vegetable oil in a deep frying pan. Add the onion and simmer for 2-3 minutes. When the onion is saturated with oil and becomes almost transparent, add the carrots. Continue to simmer the vegetables for another 3-5 minutes. We do not make the fire very strong so that the onion does not burn.

Add cabbage, mix it with oil and vegetables. If all the cabbage does not fit, then add it in parts and as soon as it settles, add a new portion. When all the cabbage has been added, cover the pan with a lid and simmer for 20-25 minutes over low heat until the cabbage is soft. It happens that the cabbage is not very juicy, then you need to add just a little water, just so that the cabbage does not burn during stewing.

Add tomato sauce to the soft cabbage and salt to taste. Instead of tomato sauce, you can add 3 tbsp. l. tomato paste diluted in a small amount of cold water. Stir and simmer for another 10 minutes. To evaporate the excess liquid, do not cover the cabbage any longer and increase the heat slightly.

The finished cabbage will take on a beautiful golden or reddish hue. Season it with ground black pepper, bay leaf and simmer for another 3-5 minutes. Turn off the heat, cover with a lid, and leave to absorb the flavor.

Before serving, stewed cabbage can be heated or served warm as a side dish for cutlets, chops, fried sausages, meat stew, or as an independent dish.

Healthy and tasty stewed cabbage will complement any lunch with its juicy vegetable taste. This simple recipe will also come in handy when you decide to make pies, dumplings or pie. In a word, stewed cabbage is a worthy filling and addition to most dishes. Accompanying the recipe with step-by-step photos will help those who prefer images to words.

Ingredients:

1 cabbage;

1 onion;

1 tbsp. spoon of tomato paste;

1 tsp salt;

vegetable oil;

pepper to taste.

How to cook delicious stewed cabbage

The first thing to do is peel and finely chop the onion.

Then chop the cabbage. It is better to throw coarse veins to the side.

Fill the pan with oil (about a centimeter in height). The onion should drown in it. Fry it lightly. And immediately, without waiting for the golden color, we lay the cabbage on top of the onion.

Simmer, stirring occasionally. Be sure to cover with a lid.

15-20 minutes pass. The cabbage has become relatively soft and will no longer crunch. It's time to lightly salt/pepper it.

Add tomato paste.

The paste can be replaced with fruit drink, dressing or ketchup. Whatever tomato is on the shelves of the refrigerator - everything will do. The main thing is that if a homemade tomato already contains salt, then take this into account when initially salting. The cabbage is stewed and soaked in tomatoes for at least another 10 minutes.

Let's taste for salt. If necessary, add more, after which do not forget to stir and simmer a little. That's it, the dish is ready.

If you want to stew cabbage in a slow cooker, then preparation is even simpler: add all the ingredients prepared as described above into the bowl at once and turn on the stewing mode for 25-30 minutes.

As you can see, you can prepare delicious stewed cabbage with tomatoes easily and quickly in any way. Cook and eat with pleasure.

Secrets of how to stew cabbage with meat are passed down from generation to generation and become the property of every family. The juicy taste of meat, the aroma of herbs and cabbage are familiar to many from childhood, from where the love for them continues into adulthood. What is the best recipe for stewing cabbage to create a unique duet of meat and vegetables? Read in the article.

Stewed cabbage with meat: recipe, ingredients

Cabbage is a versatile ingredient for many recipes. It is used fresh, and also boiled, baked, stuffed, pickled and stored for the winter. However, the queen of all beautiful white cabbage dishes is still stewed cabbage.

To prepare cabbage deliciousness according to this recipe, you will need the following ingredients:

meat - 500 g;
cabbage (medium size) - 1 pc.;
onion - 300 g;
carrots - 150 g;
sunflower oil - 70 ml;
tomato paste - 100 g;
salt, spices - to taste.

Before you stew the cabbage, let's talk about some important details:

How to choose meat for stewed cabbage.

The meat for this recipe should not be too fatty or lean. With pork it will turn out juicy and tasty, with chicken it will be more dietary and dry, with beef it will be tender and aromatic. The original taste comes from stewed cabbage with rabbit meat, domestic goose or nutria meat. Which option is closer is up to you to decide.

Can the tomato paste be replaced with homemade tomato in this recipe?

Tomato, which is prepared from ripe red and brown tomatoes, is usually always kept in the refrigerator. If you replace store-bought paste with it, nothing bad will happen. The main thing is that the tomato is of high quality.

Cabbage varieties that are best suited for stewing.

In this case there is no single rule. Some people like early varieties of white cabbage, while others prefer cauliflower or Brussels sprouts. An option that is easy to please most is one of the late varieties. Even after shredding on a fine grater, such cabbage will not spread and will retain the correct firmness.

If you arm yourself with these tips, stewed cabbage with meat will become a family favorite dish for a long time.

Stewed cabbage with meat and tomato paste: how to cook

You can always get stewed cabbage if you follow the step-by-step instructions:

Remove the meat (in this case, beef) from the refrigerator and rinse under running water.
After letting it dry, cut it into small pieces of arbitrary size. Do not crush too much: 2- or 3-centimeter cubes will have time to fry and will be juicier.
Prepare the cabbage. To do this, remove the top leaves, hard and spoiled, from the head of cabbage.
Chop the cabbage with a sharp knife or a special grater.
Peel the remaining vegetables - onions and carrots - and chop them. If the carrots are too hard, use a coarse grater.
Place a thick-walled frying pan with high sides on the fire and pour a couple of tablespoons of sunflower oil into it. It's good if there is cast iron. In it you can not only fry, but also stew cabbage and meat.
When the oil is hot, add the meat and fry on each side until golden brown.
Add carrots to the meat, and after a minute - onions. Reduce the flame and saute the vegetables for another 3-4 minutes, stirring them occasionally with a wooden spatula.
Salt the mixture of meat and vegetables, add spices - ground bay leaf, allspice or black peppercorns, dried basil, parsley or garlic.
Before adding the cabbage to the pan, add salt and knead it with your hands. This way it will release the juice faster, and the dish will not seem dry after stewing.
Add cabbage to the meat and fry over medium heat for no more than 10 minutes.
When it reduces in volume and becomes translucent, reduce the heat, cover the pan with a lid and simmer the mixture for 20–30 minutes. Don't forget to stir so the dish doesn't burn.
Pour in the tomato or paste diluted in 100 ml of water and simmer the meat and vegetables for another 7-8 minutes.
Once cooking is complete, remove the pan from the stove and serve.

As you can see, stewing cabbage is not difficult. The main thing is to do it with love and not be afraid to try something new!

Cabbage is a versatile, simple and budget-friendly product that is used to prepare many royal dishes. Today he offers a simple recipe for stewed cabbage with tomato paste and carrots.

Cabbage is a very healthy vegetable; it successfully supplies the body with a whole range of useful vitamins and microelements. Cabbage is great in any form: fried, boiled, fresh, pickled. But stewed cabbage truly occupies one of the main places in cooking. In any dish, when stewed, a lot of useful vitamins are retained, the same applies to white cabbage cooked together with carrots. By varying additional ingredients and spices, you can get a real masterpiece - nourishing, aromatic and tasty.

I would like to offer you a basic recipe - white cabbage stewed in a frying pan. If you wish, you can add chopped pieces of meat, mushrooms or sausage to the dish. You can season cabbage not only with tomato paste, but also with tomato juice, or use raw tomatoes, which need to be chopped and pre-fry a little along with other vegetables in a frying pan.

At first glance, it seems that preparing stewed cabbage is very simple: chop it, fry it, stew it. However, in fact, without knowing the intricacies of preparation, it may crunch on the teeth or turn out to be too watery. To prevent this from happening, the tips below will help make the dish flavorful and appetizing.

Secrets of making delicious stewed cabbage

You can stew not only fresh cabbage, but also sauerkraut, or take both types in equal proportions.
If you use it for this recipe, you must first sort it out and chop it into equal pieces, and rinse the highly acidic one with water (but then some of the vitamin C will go away).
You can diversify the taste of the dish by combining cabbage with other products: ribs, sausages, raisins, prunes, beans, carrots, mushrooms, potatoes...
If you are counting calories, then using hot water instead of oil will help make the dish less calorie-dense. However, with butter the dish is more filling.
You can stew cabbage in almost any vessel (cauldron, frying pan, saucepan) and anywhere: on the stove, in the oven, in a slow cooker, in a double boiler.

Each time, combining cabbage with different products, sauces and spices, you will diversify your daily menu, it will be different and will never become boring. Of course, this dish cannot be called solemn and refined, but it can diversify the festive table. Cabbage is prepared in different ways: modestly in water or with the addition of tomato paste, ketchup, sour cream, dry white wine, etc. In today's recipe we will use tomato paste as a sauce and prepare delicious cabbage in tomato sauce.

How to cook stewed cabbage with tomato paste

White cabbage – 1 medium sized head
Carrots – 1 piece
Tomato paste – 1-2 tablespoons
Salt and ground pepper - to taste
Refined vegetable oil - for frying

1. Peel the cabbage from the top leaves, rinse and dry with a paper towel. Then chop into strips using a special shredder or into cubes by hand with a sharp knife. The cutting method will affect the duration of stewing and the appearance of the dish.

2. Peel the carrots, wash them and grate them on a coarse grater.

3. Place the frying pan on the fire, pour in oil and heat. Then add the cabbage and fry over medium heat, stirring gently.

4. When the cabbage has reduced in size by about 1.5 times and has acquired both transparency and a pleasant golden hue, add carrots to the pan.

5. Stir the vegetables, add oil if necessary and continue frying.

6. After 10 minutes, add tomato paste, pour in 50 ml of drinking water and mix.

7. Bring to a boil, cover the pan with a lid, turn the heat to low and leave to simmer for about half an hour. Readiness can be determined by softness and taste. The finished dish is characterized by darkening of the cabbage from the tomato sauce, as well as the appearance of a delicate, specific pungency and a slight “bitterness” of taste.
10 minutes before cooking, season the cabbage with salt and ground pepper.

8. Ready-made cabbage stewed in tomato sauce can be consumed immediately after cooking with mashed potatoes, boiled spaghetti or rice. In addition, you can serve the food as an independent dish or as a side dish for meat or fish. Stewed cabbage can also be perfectly used as a filling for rich pies, pies or dumplings. This is an excellent Lenten dish for people who observe Lent.

Bon appetit!

Note. If cabbage is stewed in the oven, then the temperature should be set to 165-170°C. It will be ready in 40 minutes.
For young cabbage, stewing for 15 minutes is sufficient, and winter varieties require a total heat treatment of at least 30-40 minutes. In the multicooker, the “frying” mode is first set, then “stewing” for 20-40 minutes. It depends on the age of the vegetable.
Please note that you do not need to simmer for longer than the allotted time, otherwise the cabbage will become sour, become unattractive, untasty and lose all its beneficial properties.

Video recipe

I suggest watching a video on how to cook cabbage stewed with tomato paste.

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Sincerely, Lyubov Fedorova.