Braised red cabbage. Ways to cook stewed red cabbage. Step by step cooking spicy stewed red cabbage with photo

08.09.2020

Stewed cabbage is a very healthy dish, and stewed red cabbage is also a beautiful dish. Today I suggest you cook Czech-style stewed red cabbage with the addition of apple, cumin, honey and prunes. I cook such cabbage as a side dish for the main dish, both meat and fish.

To taste, stewed red cabbage in Czech style turns out to be very tender and spicy, with a slight hint of smoked meat, thanks to prunes. Honey can be replaced with sugar, which I did this time, because my honey turned out to be too flowery. Apples are better to take sour varieties.

Let's prepare the products for this recipe according to the list.

Cut the onion in half, and then cut each half in half again and then cut into thin slices. Pour all the vegetable oil into a frying pan or stewpan, add the onion and fry it until golden brown for 5-6 minutes.

Shred the red cabbage finely and put it in a saucepan with the onions. Fry, stirring, cabbage for 10 minutes, until it is reduced by half.

We rub the apples on a medium grater, after removing the seed boxes from them. Immediately squeeze out the lemon juice, this is necessary so that the apples do not darken.

Then add honey or sugar, at your discretion. We also salt the cabbage to taste.

We add cumin seeds, if you are not a fan of cumin, then you can not add it, but it is cumin that gives the cabbage a unique Czech traditional flavor.

It remains for us to add prunes, this product is optional, you can completely do without it. I love adding prunes. You can leave it whole or cut into small pieces. Everything, all the ingredients are in our saucepan, now we just wait patiently for them to cook and turn red. In the process of stewing, it is worth looking at the cabbage, periodically stirring the contents of the saucepan and, if necessary, adding a little boiling water and salt.

Braised Czech red cabbage is good both hot and cold. Can it and how vegetable caviar put on bread, and serve with potatoes, and it will also go well with fish and meat.

Enjoy your meal!

And ending with and . On the other hand, this is, in principle, an excellent side dish, even for a fat duck, even for a leaner chicken. On the third, if desired, stewed red cabbage easily turns into a completely independent dish: take a little more brisket, and a hearty dinner is ready, replace it with seeds or nuts, and you get a lean dish. The main thing in this instructive story is that no matter how you twist it and whatever you do with it, stewed red cabbage remains invariably tasty and healthy, which, by the way, is especially important in winter.

Braised red cabbage

Low

15 minutes + 1 hour

Ingredients

500 g red cabbage

30 y. brisket or bacon

1 small bulb

2 garlic cloves

1 tsp cumin

1/2 tbsp Sahara

a few sprigs of parsley

Heat a little lard or vegetable oil in a frying pan, add medium-sized chopped brisket and fry over medium heat until golden brown and rendered fat. Add chopped onion and garlic, stir-fry until soft and translucent, then add a teaspoon of cumin. Continue sautéing, stirring constantly, for 1 more minute, then add the thinly sliced red cabbage. Sprinkle the cabbage with sugar, pour in vinegars - wine (this one is responsible for sourness) and balsamic (it will bring a slight piquancy and noble aroma to our dish, but if you don’t have balsamic, replace it with ordinary wine).

Cover the pan with a lid, reduce the heat to low and cook for 1 hour, stirring the contents of the pan a couple of times during the simmering process. Before serving, mix finely chopped parsley and a pinch of smoked paprika into the stew, if you have this not very famous but really wonderful seasoning.

To make a veggie or lean red cabbage stew, use vegetable oil instead of lard and start sautéing the onion and garlic in it right away, and at the very end add some pumpkin seeds or nuts lightly roasted in a dry frying pan.

When preparing dishes, every housewife strives for the culinary masterpiece to be not only healthy, tasty, unusual, but also not expensive for the family budget. Stewed red cabbage can be attributed to this category.

Peculiarities

According to its characteristics, palatability and the structure of purple cabbage is similar to ordinary white cabbage: it has a delicate taste, contains a large number of minerals and trace elements, goes well with fish, meat, mushrooms and various vegetables. Red cabbage can not only be stewed in a pan, but also cooked in a slow cooker. It will add originality and new flavors to soups (especially borscht), salads, hot dishes.

Red cabbage is considered a dietary vegetable. nutritionists different countries advised to eat it for those who try to adhere to healthy eating and cleanse your body of toxins and toxins. Dishes from this product contain a minimum amount of calories.

With the regular use of red cabbage, the circulatory system is strengthened, toxins are removed, blood sugar is normalized, blood pressure is stabilized, the risk of developing leukemia is significantly reduced, the functioning of the gastrointestinal tract is restored, and immunity is strengthened.

Cooking methods

There are a lot of stewed cabbage dishes. We present the most interesting of them.

Czech Braised Cabbage with Honey

This dish has an original taste. It will not only be appropriate as an everyday food, but will also fit perfectly into the festive menu. Cabbage prepared in this way is the perfect accompaniment to pork knuckles. The dish can be served hot or cold. The total cooking time for 4 servings is 45 minutes.

You will need the following products:

medium-sized head of red cabbage;
apple with sourness - 2 pcs.;
onion heads - 1 pc. (if small - several);
9% vinegar (apple, wine) - 45 ml;
fine salt - 2 whispers;
honey - 4 tsp;
paprika - a pinch;
vegetable oil (with a smell) - 45 ml.

To prepare the dish, you will need dishes with a thick bottom, for example, a cauldron. Peel the onion, cut into small cubes. Heat oil in a frying pan and add onion. Fry over moderate heat until golden brown. Chop the cabbage into strips and put in a pan, mix the ingredients. Simmer over moderate heat for 7 minutes (without lid).

Peel apples from seeds and skin, grate on a fine grater, then send to a cauldron. Add vinegar and let simmer for 20 minutes. Add salt, honey, mix well and leave to stew in a cauldron for another 20 minutes. Sprinkle with paprika 5 minutes before the end of cooking.

Bavarian red cabbage

This recipe involves cooking in a slow cooker. Thanks to the use of this technique, the dish will retain the maximum amount of vitamins, it will be very tasty and fragrant. Among connoisseurs of the culinary arts, German-style stewed cabbage is the most popular. It is believed that it is German chefs who prepare the most mouth-watering cabbage dishes.

For cooking you will need:

red cabbage - 1 pc.;
goose or pig fat - 2 tbsp. l.;
onion - 1 pc.;
apples with sourness - 2 pcs.;
sugar - 2 tsp;
table vinegar (apple) - 30 ml;
water - 250 ml;
flour - 60 g;
red wine - 4 tbsp. l.;
lavrushka;
salt.

Cabbage must be finely chopped, apples and onion cut into small size cubes. Turn on the "Frying" mode in the multicooker. Melt fat, put onions, apples, sprinkle with sugar, fry for 6 minutes. Then add the cabbage strips and vinegar (will keep the original color of the cabbage). Fry 6 minutes. Salt, add spices, mix, add a glass of water. Switch the multicooker to the extinguishing mode. Leave the vegetables to cook for 45 minutes.

5 minutes before the end of cooking, mix flour with wine and add to the rest of the ingredients.

Traditionally, Bavarian-style stewed cabbage is served with grilled sausages of the same name.

Red cabbage with meat

Wash the meat, cut into cubes and put in a cast-iron pan with a thick bottom (cauldron). Fill with cool water. After boiling, remove the foam, reduce the heat, remove the lid and continue extinguishing. When the water evaporates, add vegetable oil and fry the meat. Put chopped onions and carrots in a cauldron. Finely chop the cabbage, add to other vegetables, sprinkle with sugar. Close the pan with a lid and continue to simmer, stirring regularly.

When the vegetables and meat become soft, you can add the pepper, cut into strips. Simmer for 1 minute. Pour in the ketchup, mix everything gently. Add salt, spices and sour cream, cover the pan with a lid and leave to simmer for 10 minutes. Before the end of cooking, add the cranberries and mix all the ingredients well again. Serve the dish with finely chopped greens.

Chicken, turkey, goose, and even sea fish can be used as meat.

Red cabbage with beans

This dish will be not only nutritious, but also useful, since the vegetables used for cooking contain a large amount of protein, vitamins, fiber, which allows to normalize the functioning of the gastrointestinal tract.

Ingredients:

red cabbage - forks;
onion heads (small) - 2 pcs.;
beans - 200 g;
flour - 30 g;
margarine - 27 g;
ketchup - 2 tbsp. l.;
sugar and salt - optional.

Soak the beans, then cook without adding salt (as an option, use a canned product).

Cabbage cut into small squares, put in a pan, pour in a little water, add oil, simmer until soft over low heat. As soon as the cabbage becomes soft, add the beans fried in the butter-flour mixture, ketchup, onion, salt, sugar. Mix well and let simmer until done.

Red cabbage with mushrooms

If dried mushrooms are used, it is recommended to soak them in milk for 6 hours before cooking. Fresh mushrooms must be peeled and boiled for half an hour. In addition to mushrooms (200 g), for cooking you will need:

red cabbage - half a fork;
bell pepper - 2 pcs.;
green peas - 0.5 cans;
onion - 1 pc.;
black pepper - optional;
vegetable oil - 4 tsp;
salt, herbs - optional.

Cabbage and onions should be chopped medium-sized, fried with peas, mushrooms and peppers. Pour in water, season with pepper and salt, leave to stew until soft. Serve with your favorite herbs.

Red cabbage is significantly harder than the regular vegetable. white color, respectively, the shredding process should be more thorough and fine. Before mixing cabbage with other ingredients, it must be cut, put in separate container, salt and stir.

Video recipes for cooking stewed red cabbage, see below.

From red cabbage, you can cook healthy and tasty, warm, with the addition of apples. Another ingredient that gives the salad a sweet and sour taste is blackcurrant jam. Black currant It goes well with meat and fish dishes, and in this it acts as a kind of piquant note. Braised cabbage can also be served as an independent dish, as a warm salad or side dish. Thanks to its unusual bright color, red cabbage dishes can also be served on the festive table with baked duck or chicken. Despite its simplicity, you will be delighted with it. Check out step-by-step cooking of spicy stewed red cabbage with a photo And also prepare this wonderful vegetable dish.

Ingredients for Spicy Braised Red Cabbage

Step by step cooking spicy stewed red cabbage with photo

Cut the onion into half rings and fry vegetable oil 2-3 minutes until soft.
Chop the red cabbage, chop the garlic and add to the onion in the pan and fry everything together for another 2-3 minutes.
Pour a little water into the pan to the cabbage, 80-100 grams.
Add salt and brown sugar if available.
Pour in 2 tbsp. l. apple cider vinegar, if table 9% - 1 tbsp. l.
Also add currant jam or jam. Mix all the ingredients, cover with a lid, make medium heat and simmer everything together for about 10 minutes.
Cut the sour apple into strips and add to the cabbage, cover again and simmer for another 10 minutes.
At the very end, add spices such as cardamom, cinnamon, nutmeg to taste, remove from heat.

Serving stewed cabbage to the table, decorate it with fresh dill or green onion. Bon appetit!

Red cabbage is rich in vitamins, minerals and fiber. In addition, it is more tender and has a more delicate aroma compared to the usual white cabbage. Bright reddish-purple cabbage can be fried, stewed, added to salads and sandwiches.

Braised red cabbage: video

Photo Shutterstock

Braised red cabbage

This dish is ideal as a side dish for roast poultry such as stuffed goose or duck, as well as a variety of game. Spices and apples give the dish a piquant, very delicate taste and aroma.

You will need: - 1.1 kg of red cabbage; - 2 onions; - 2 sweet apples; - 1 teaspoon freshly grated nutmeg; - 0.25 teaspoon of cinnamon powder; - 0.25 teaspoon of clove powder; - 1 teaspoon fine dark brown sugar; - 3 tablespoons of red wine vinegar; - 30 g of butter; - thyme greens for decoration.

If you don't have clove powder ready, crush clove buds in a mortar and mortar.

Remove the top leaves from the cabbage head. Chop it as thin as possible. Arrange the chopped cabbage in a spacious fireproof dish. Peel and grate the apples on a coarse grater, chop the onion. Add apples and onions to cabbage. Pour nutmeg, cinnamon, cloves and sugar into the mixture, pour in vinegar, mix everything. Cut the butter into small pieces and spread over the cabbage.

Cover the form with a lid and put it in the oven, preheated to 170 degrees. The cabbage will be stewed for about an hour and a half, during which time it needs to be mixed several times. When it is completely soft, remove the dish from the oven, place on a warmed dish and serve, garnished with thyme sprigs.

Red cabbage with ham

Such cabbage is suitable as a side dish for fried sausages, pork steaks or game. It can be served as an independent dish, accompanied by gray or grain bread. Light cold beer is very suitable for this dish. You can make changes to the recipe by replacing the ham with dry-cured ham or chicken fillet.

You will need: - 1 medium-sized red cabbage; - 60 g butter; - 2 tablespoons of red wine vinegar; - 125 g of low-fat ham; - 1 tablespoon of sugar; - salt; - freshly ground black pepper.

For stewing, choose strong young heads of cabbage, they are juicy and have a pleasant aroma.

Cut the cabbage head into 4 parts, remove the stalk. Finely chop the rest of the cabbage. Melt the butter in a heat-resistant bowl and put the ham cut into noodles in it. While stirring, heat it for about 5 minutes, then add the cabbage and mix from the bottom up several times so that the vegetables are evenly oiled. Cover the dish with a lid and let the dish stand for a few minutes.