An incredibly tasty dish can be prepared from simple, affordable products - cabbage and potatoes. With the help of a simple, understandable recipe described below, anyone, even a novice cook, will master the technology of cooking stewed cabbage with potatoes.

The delicate taste of potatoes and the juiciness of stewed cabbage are in such perfect harmony in one treat that it is simply beyond words!

Such an incomparable yummy must be made for your beloved family!

List of stew ingredients:

• 500-600 grams of potatoes
• 700 grams of cabbage
• medium carrot root
• bulb
• 50-60 grams of butter
• 2 tablespoons tomato paste
• one liter of water
• one tablespoon of vegetable oil
• salt to taste
• 2-3 bay leaves
• a pinch of ground black pepper.

Cooking sequence:

1. Grind, peeled potatoes, medium pieces. Pour water into a saucepan. Send the potato slices to a container of water. Cook until soft.

Salt the water a little while cooking.

2. As soon as the potatoes become soft, send the shredded cabbage to the pan. Stir everything, simmer over low heat for 7-10 minutes.

3. It is necessary to cut the carrots into medium strips. Chop the onion like you would for a salad. Fry onions and carrots in vegetable oil.

4. After that, put the overcooked ingredients into the pan. Gently stir the ingredients in the bowl.

5. Immediately, add butter, tomato paste, ground pepper and bay leaves to the boiling mass. Simmer for 10 minutes.

An ideal dish for lunch or dinner is stewed cabbage with potatoes, how to stew it deliciously in a pan, in a cauldron or a slow cooker, today we’ll talk. The dish is simple, but not everyone succeeds, at first I myself cooked a slurry, which was also burnt.

How delicious to stew cabbage with potatoes

1. You can add any meat, chicken, sausages, and other vegetables to cabbage stewed with potatoes. Tomatoes are often used in the recipe.
2. If the dish uses meat, then it is first fried, it will be more useful to simply stew it, and then add vegetables.
3. Some people like cabbage with a crunch, then it is added at the end of cooking.
4. So that the potatoes do not fall apart during stewing, cut them larger than for soups. Some varieties contain a large amount of starch and therefore quickly boil soft.
5. It turns out delicious to stew cabbage with potatoes in meat broth, even if meat is not used according to the recipe.
6. In the season of vegetables, add fresh herbs to the dish, it will be very useful.

Stew cabbage with potatoes and meat

The most popular cooking option. I usually cook this recipe in a thick-walled roaster or cast iron skillet. I give a classic recipe, then turn on your imagination and add your favorite spices.

We take:

• Half a kilo of meat, optional
• Half a kilo of fresh cabbage
• Large bulb turnip
• medium sized carrot
• Five small potatoes
• Lavrushka
• Salt
• Pepper mix
• Three spoons of tomato paste
• Two tablespoons of sunflower oil

Cooking process:

Meat cut into cubes. We chop the onion into a thin feather, just three carrots. Pour oil into a saucepan or cauldron, wait until it heats up well and lay the meat, fry a little and add the onion and carrot, stirring, wait for the golden color to appear. After the fire, we reduce and add half a glass of water. Now, under the lid, stew the meat until half cooked.

We cut the potatoes into slices, a little more than meat, add to the cauldron, by that time the water has already evaporated, fry for about ten minutes and add finely chopped cabbage. Dissolve tomato paste in half a glass of drinking water, pour it into a dish, immediately salt and season it, put a bay leaf and simmer until cooked.

Cabbage with potatoes stewed in a slow cooker

In our favorite slow cooker, the dish turns out to be more aromatic, due to the fact that it is cooked under a tightly closed lid. It turns out very rich and tasty with duck, which you can replace with pork.

We will take:

• Half carcass of domestic duck
• six medium potatoes
• Half a small head of cabbage
• Bulb
• medium carrot
• Three large spoons of tomato
• A glass of raw water (broth)
• Two tablespoons of vegetable oil
• regular salt
• Pepper mix
• Khmeli-suneli

Meal preparation:

We cut the duck half carcass into small pieces. We drip oil into the bowl and fry the poultry meat for twenty minutes in the baking mode. In the meantime, cut the onion into half rings and carrots into thin circles. Add them to the meat and fry for another ten minutes.

We cut the potatoes into large cubes, cabbage into strips using a special knife. Lay to the meat, salt, add spices and tomato paste diluted with water. We set the extinguishing mode for an hour. After cooking, you can add chopped greens.

Cabbage with potatoes stewed in a pan, fried

Our most favorite recipe. You can cook with or without meat. The main thing here is the ability to fry vegetables well, this changes the taste. To cook the dish, I use a deep frying pan and a regular one.

We will prepare:

• Half a kilo of pork
• Half a kilo of cabbage
• Half a kilo of potatoes
• Half a glass of vegetable oil
• Three large tomatoes
• Bulb-turnip
• Lavrushka
• two cloves of garlic
• medium sized carrot
• table salt
• Pepper mix

Cooking process:

We cut the pork into cubes, pour it into heated oil in a deep frying pan, fry for about twenty minutes. Then add onions and carrots to the same place and also fry.

In a shallow frying pan, fry until a beautiful crust, first potatoes, cut into cubes. We spread it to the meat and fry the finely chopped cabbage in the same pan, after which we also put it in a deep frying pan.

Remove the skins from the tomatoes and cut them into small cubes, add to the dish, salt, season, add half a glass of water and simmer for twenty minutes under the lid, at the end add finely chopped garlic.

Braised cabbage with potatoes and chicken

Always a win-win for dinner. It's quick to prepare and always delicious.

We take:

• One chicken breast
• six medium potatoes
• Half a kilo of cabbage
• medium sized carrot
• medium-sized onion
• Lavrushka
• Two tablespoons of vegetable oil
• Pepper mix

Cooking process:

Rinse the breast and cut into cubes, lower to the bottom of the cauldron with heated oil. Fry a little and add the diced onion and carrot sticks. We let it go until golden brown.

We cut the potatoes into large plastics, we simply chop the cabbage. Lay to the chicken meat, reduce the heat, season and cover with a lid, so simmer until cooked.

Braised cabbage with potatoes and minced meat

We will prepare:

• Half a kilo of minced pork and beef
• five potatoes
• Half a kilo of fresh cabbage
• Three large spoons of tomato
• Two tablespoons of sunflower oil
• large bulb
• Pepper mix
• dried basil
• Salt
• Half glass of water

Cooking process:

We will cook in a deep frying pan or a cauldron with thick walls. Pour oil on the bottom and heat it well, this is a prerequisite for frying the minced meat so that it does not take one lump. Fry until golden brown, add minced onion to minced meat.

We cut the cabbage into strips, send it to the minced meat, mix, fry a little together. The potatoes must be cut into cubes, we also put them in a cauldron, salt, season. We dilute the tomato in water and pour it into the dish. Cover tightly with a lid and simmer for half an hour. At the end, you can sprinkle fresh herbs.

How to stew cabbage with potatoes and sausages

Quite a budget dish comes from students. We then cooked it in a saucepan, in the hostel kitchen.

We will take:

• Four hundred grams of milk sausages
• Half a kilo of cabbage
• Half a kilo of potatoes
• Lavrushka
• Two spoons of tomato
• medium bulb
• one carrot
• Khmeli-suneli
• Pepper mix

Cooking process:

Remove the film from the sausages and cut into slices, chop the onion into half rings, carrots into cubes. Fry everything together until golden brown.

We grate the cabbage, or chop it with a shredder, send it to the sausages and also fry a little.

Cut the potatoes into cubes and add to the pan, let them fry with the rest of the ingredients. Then we reduce the temperature, add the tomato and all the spices along with salt. And simmer for twenty minutes.

Sauerkraut stewed with potatoes

Almost everyone knows about the benefits of sauerkraut, but not everyone loves dishes with it. In this recipe, for flavor and color, I use paprika with turmeric, it turns out fragrant, beautiful and tasty.

We will take:

• Two hundred grams of sauerkraut
• Five medium sized potatoes
• Large onion
• Two large spoons of vegetable oil
• Pepper mix
• Paprika
• Turmeric
• Dried parsley greens
• Hot water glass

Cooking process:

Cabbage needs to be squeezed out of the brine, if it is too sour, then it is better to rinse. Cut the onion into cubes and fry for about twenty minutes together with cabbage in a pan.

We cut the potatoes into large fragments and put them in a saucepan or cauldron, put cabbage and onions on top, season with spices and pour boiling water over it. Do not salt, at the end it will be possible to salt if desired. Simmer for twenty minutes.

Braised cabbage with potatoes and zucchini

The lightest dish of the summer season, when early cabbage ripened and zucchini went. Very tasty, healthy dinner.

We will take:

• Half head of cabbage
• six potatoes
• medium carrot
• small young squash
• Two large spoons of vegetable oil
• Salt
• Pepper mix
• fresh greens
• two cloves of garlic

Cooking process:

We shred the cabbage with a shredder, cut the potatoes and zucchini into identical cubes. We chop the onion into thin feathers, carrots into thin sticks.

We heat the oil in a cauldron and add carrots and onions, then put cabbage on them, also fry a little and add potatoes with zucchini. Simmer covered for thirty minutes. At the end, add chopped garlic and herbs.

The cooking process is quite simple, so even a novice cook can handle it. You can serve it as a side dish or as an independent dish.

1 hour 10 minutes Servings 3 Easy

Braised cabbage with potatoes is a quite ordinary dish, but there are a lot of interpretations of it. We will prepare a classic recipe without additional ingredients, although you can supplement the dish with other vegetables or mushrooms, add meat or poultry. Spices - Provence herbs will be added to our piquancy recipe.

Stewed cabbage is a dish characteristic of the cuisines of many European and Slavic peoples. It has many names, variations of recipes and flavors. Someone stews sauerkraut, and someone - fresh. Vegetables, mushrooms, sausages and sausages, meat and poultry are added to it. But the essence of the dish still remains unchanged - it is tasty, juicy, healthy and inexpensive. That is why it is important for the hostess to be able to stew cabbage.

The following recipe for stewed cabbage with potatoes is universal. The finished dish can be served as a side dish for meat dishes, poultry dishes, sausages and sausages. Also, stewed cabbage can be an independent dish. For example, in fasting or for vegetarians. Vegetables will make the food juicy and appetizing, and potatoes will give it nutrition, making it more satisfying.

• Cabbage - 700 g;
• Carrots - 1-2 pieces;
• Onion - 1 pc.;
• Potatoes - 3 pcs.;
• Tomato juice - 1 tbsp.;
• Parsley - 1 bunch;
• Vegetable oil - 3 tablespoons;
• Black allspice - 3-4 pieces;
• Salt - 1 tsp

How to cook stewed cabbage with potatoes

First, prepare your ingredients. It is best to start with the onion, as it will go to cook the very first. A large onion must be peeled, rinsed under cold water and chopped. The shape of the cut can be a cube or thin half rings.

We clean the juicy carrots, wash them thoroughly and three on a coarse grater. You can cut it into thin strips. If using old wilted carrots, increase the amount.

Remove the top dirty leaves from the head of cabbage. Finely chop the rest of the cabbage. If it is a little old, you can crush it with your hands to soften each piece properly.

Peel the potatoes, wash and cut. Choose the shape and size of the cut at your discretion. The larger the potatoes are cut, the longer it will take to cook.

In this recipe, we will cook stewed cabbage with potatoes in a pan. It is best to use deep dishes with a thick bottom. But if you don’t have a suitable frying pan or want to cook a lot of cabbage at once, you can stew it in a saucepan.

Saute the onions and carrots in a bowl of your choice.

After the vegetables become soft, add cabbage to them. Mix everything together and simmer for 15 minutes.

Add chopped potatoes. Mix again.

Salt, pepper, add tomato juice. If desired, you can also add a bay leaf, a clove of garlic or a few coriander peas.

Simmer for another 10-20 minutes until the potatoes are cooked. Before serving, do not forget to remove the garlic and bay leaves, and sprinkle the dish itself with chopped herbs.

• To test the readiness of the potato slices, pierce one of them with the tip of a knife or fork. Cooked potatoes will easily pierce or break apart.
• Garlic can be added whole or crushed.
• If you do not have tomato juice, you can replace it with diluted tomato paste. To do this, dilute it in half with water, and then use it as juice. In addition to pasta, any tomato sauce or chopped fresh tomatoes will also work.
• For even greater satiety and juiciness, you can stew cabbage with potatoes and mushrooms. Then the latter must be laid simultaneously with potatoes.
• Especially tasty cabbage is stewed together with the meat component. Moreover, it does not have to be pieces of meat. You can add some duck or pork fat to the dish during the cooking process, and use the meat itself for other purposes.
• If you are serving stewed cabbage with sausages, fried ribs, or shank, place the garnish directly under the meat. Then the juice flowing from it will soak the cabbage side dish.

• For stewing, you can use sauerkraut. But in this case, be sure to take into account the cooking time - the fermented product will cook faster than the fresh one. Therefore, reduce the extinguishing time by one and a half to two times.
• The same goes for young cabbage. If you cook this, then keep in mind that its fresh young leaves will cook much faster.
• If the vegetables in the dish turned out to be too juicy and gave excess liquid, do not evaporate it. It is better to add a small spoonful of flour to the dish and mix. It will thicken the resulting juices, turning them into a sauce.

• Cooking time: 2 h
• Servings: 6
• Type of dish: Vegetables
• Cuisine: Ukrainian
• Complexity: Average

It is stewed potatoes with cabbage in a saucepan, and not vice versa. The potato is the main ingredient, and the white-headed beauty is an addition that gives the dish a special touch. If you don't have an oven, slow cooker, or the right size pan, you can easily use a regular pot.

You will say: “How is it that all these necessary things are not in the kitchen?”. And everything is very simple, you have moved to a new house, and have not acquired much more. And rightly so, at first it is not clear what you will need and what not, so you should not immediately run to the store and buy all kinds of kitchen gadgets. Or, for example, you arrived in another city and live in a rented apartment, and do not yet know how long you will stay here. Well, or any other life situation. And the real housewife, according to the public magazine "modern, all-knowing grandmother", should be able to get out of any situation, cook porridge from an ax or replace those who do not have kitchen utensils with improvised means. So my dear, beloved readers, this delicious recipe is for you, and may you not have life's difficulties.

Potato stew with cabbage and vegetables

All products are available and useful. A step-by-step photo recipe will help you easily remember the process.

Ingredients:

• White cabbage - 0.5 kg;
• Potato - 0.5 kg;
• Pumpkin - 150 gr (optional);
• Onion - 1 pc;
• Carrot - 1 pc;
• Bulgarian pepper - 1 pc. (not necessary);
• Vegetable oil - 50 gr;
• Salt - to taste;
• Ground black pepper - to taste;
• Water - 200 gr;
• Tomato sauce - 2-3 tbsp. lodges;
• Bay leaf - 1 pc.

How to cook

First we need to take a pan, it is desirable that it be with a thick bottom, if there is none, then any other will do. Pour vegetable oil. We put on fire. Finely chop the cabbage, send it to the pan, fry for several minutes, stirring occasionally.

Onion cut into small cubes.

Grate carrots.

Bulgarian pepper cut into pieces. You can use fresh, then remove the seeds first, or pickled. You can add frozen vegetables.

Rub it on a grater.

Send all vegetables except potatoes to cabbage, salt, and cook over low heat under a closed lid for 10-15 minutes. Do not forget to stir occasionally so that the contents do not burn.

Peel potatoes, cut into pieces.

Send to the pan, salt, add bay leaf, pour water. Not much liquid is needed, it should not completely cover the vegetables. The level is two fingers below the vegetables.

We continue to cook, after boiling, reduce the heat to a minimum and simmer for about 50-70 minutes until the potatoes are ready. Stir 10 minutes before the end of cooking.

Serve to the table and enjoy a delicious lunch.

The finished dish can be crushed with chopped herbs, prepare a vegetable salad for it.

As you can see, the dish does not contain animal products, so it can be consumed in fasting, or for those people who adhere to the vegetarian diet.

If you do not like vegetable dishes, you can add fried pieces of meat or fresh chicken, smoked meats, pieces of sausage during cooking, this will diversify the dish and your diet.

Bon appetit to you and your family, stewed potatoes with cabbage in a saucepan will not leave you indifferent.

Good day to all.

Very soon, believers will have to go through a difficult and sacred test, when it is necessary to pacify their flesh and cleanse their souls from sinful thoughts and desires - seven weeks of Great Lent. On these days, it is forbidden to eat fast food (animal origin). Therefore, in order not to harm your body with a sharp transition to plant foods, you should carefully approach the preparation of a rational and balanced menu for the period of fasting.

Today I want to invite you to cook with me a simple and tasty lean dish - stewed cabbage with potatoes. The main ingredient is white cabbage. This is just a storehouse of vitamins, micro and macro elements (vitamins B, A, E and C, copper and zinc, calcium and magnesium, potassium and fluorine), and also, like all vegetables, it contains a large amount of fiber and water, therefore it is a low-calorie and dietary product that does not lose its positive properties during heat treatment, on the contrary, in this form it becomes more gentle for the gastrointestinal tract.

Thanks to the properties described above, this dish can and should be eaten not only on fasting days, but throughout the year. It also fits perfectly into the menu of people who do not eat meat, as it is a completely vegetarian culinary product.

Now let's move on to cooking...

Nutritional value of the dish per 100 gr.

BJU: 2/1/10.

Kcal: 55.

GI: medium.

AI: medium.

Cooking time: 40 min.

Servings: 8 servings (1600 g) .

Dish ingredients.

• White cabbage - 700 g.
• Potatoes - 600 g.
• Onion - 50 g.
• Carrot - 150 g.
• Garlic - 10 g.
• Tomato paste - 50 g (2 tablespoons).
• Water - 100 ml (1/2 tbsp).
• Sunflower oil (for frying) - 20 ml (2 tablespoons).
• Salt - 12 g (1/2 tbsp).
• Spices (turmeric, paprika) - 4 g (1 tsp).
• Bay leaf - 2-3 pcs.

Recipe of dish.

Let's prepare the ingredients. Onions, potatoes, garlic and carrots are peeled, cabbage is freed from the upper leaves.

Finely chop the cabbage.

In order for the vegetable to be softer and cook faster, place it in a deep bowl, knead a little with your hands and pour boiling water for 5-10 minutes.

Onion cut into small cubes.

Fry it in a hot frying pan with oil for 2-3 minutes.

Meanwhile, grate the carrots. The size depends on your preferences, I like the shape of the chopped vegetable on a grater for Korean carrots.

Add the carrots to the onions and continue to fry the vegetables, stirring occasionally, for another 3 minutes.

Squeeze the cabbage and drain excess water from it. We spread the vegetable in a frying pan and cook at maximum heat for 5 minutes. Stir more often so that nothing burns.

Cut potatoes into medium cubes.

We put it in a pan with fried vegetables. Reduce the power of the burner to medium (6 out of 9).

Mix tomato paste (2 tablespoons) with water, add finely chopped garlic or garlic passed through a garlic press.

Potatoes with meat and cabbage. Potato with meat and cabbage is very satisfying, tasty and popular. This dish will be especially tasty in a stew, and how good pork with potatoes and sauerkraut is simply beyond words! Such a dish will be appropriate both in winter and in summer, both for an ordinary lunch or dinner, and for a festive table!

You can take any meat for cooking this wonderful dish: pork, lamb, and beef are equally well suited for this. However, poultry meat (turkey, duck or chicken) is also quite suitable. The meat is usually cut into pieces and lightly fried (it must be fried separately, without mixing with the rest of the ingredients). And if the meat is too tough or not very young, it can be stewed until half cooked under the lid. Then the meat is combined with separately fried onions and carrots. But the potatoes are most often put raw, although some hostesses lightly fry them too (in a frying pan with butter). At the same time, the tubers can be cut as you like - cubes, cubes, slices, etc.

If fresh cabbage is used for cooking, then it can be put raw or lightly fried, and nothing else needs to be done with sauerkraut. It is important not to forget that if fresh cabbage is taken for stewing, then the finished dish can turn out to be tasteless and quite bland. To remedy the situation, at the very end of cooking, add apple cider vinegar or lemon juice to the dish, the main thing is not to overdo it. You can add a little sour cream at the end of cooking.

In addition to the main ingredients, tomatoes or tomato paste are often added to this dish. They are also put into the dish towards the end of cooking (in the most extreme case, in the middle), since they slow down the cooking of vegetables to a large extent. And if the vegetables turned out not very juicy, it is quite acceptable to pour a small amount of broth or water into them. As for spices, salt, bay leaf and pepper are most often used to cook potatoes with meat and cabbage. Quite often, the food is seasoned with fresh herbs. However, it is not forbidden to diversify it with fresh vegetables: zucchini, pepper, pumpkin or eggplant.

You can stew potatoes with meat and cabbage both in a spacious cauldron and in a good saucepan, but the first option will still be the most preferable. And to make the dish especially tasty and fragrant, you can add mushrooms to it - you can use fresh mushrooms, which are pre-fried in a frying pan with the addition of oil, or you can limit yourself to a jar of canned champignons.