Simple and tasty dishes in your kitchen: stewed cabbage with beans

Cabbage is one of the most accessible vegetables. It stores well, and dishes from it can be prepared all year round. This vegetable is both tasty and healthy; it makes hearty and juicy dishes. It can be fried. Often the main ingredient is supplemented with potatoes, meat, sausages, rice, mushrooms, and legumes. Cabbage stewed with beans, served as a side dish or separately, is suitable for consumption during Lent and for a vegetarian table. This dish is inexpensive, but many people like it.

Stewed cabbage with red beans and tomato

Red beans will saturate your body with protein, and you will never feel hungry like after eating just vegetables. Well, in addition to fasting, there are also various diets and proper nutrition. So, stewed cabbage with beans is perfect for such cases, but naturally, for a diet you need to prepare this dish without tomato paste at all. The recipe is not suitable for the Dukan diet, since beans are not included in the diet.

It turns out incredibly tasty if you do not take canned red beans for stewing with cabbage, but boil dry ones. If you only have canned food in your kitchen, then you need to rinse it before cooking.

Ingredients:

• Dry red beans - 1 cup;
• White cabbage - 1/2 large head;
• Tomato paste - 4 tbsp. l.;
• Vegetable oil - 4 tbsp. l.;
• Bay leaf - 2 pcs.;
• Peppercorns - 7 pcs.;
• Salt - 1/2 tbsp. l.;
• Carrot - 1 pc. medium size;
• Onion - 1 pc. large.
• Granulated sugar - 1/2 tbsp. l.

How to cook:

1. If you plan to use dry beans in cooking, then this is very good and much healthier than canned products. But the beans must first be boiled until tender in unsalted water. This will take you an hour

2. Try not to overcook the legumes, otherwise they will turn mushy in the dish. Once ready, rinse the beans under running water. In the same way, if there is no dry beans and you use canned beans, then they also need to be washed.

3. As in preparing any soup, in this recipe you must prepare the frying. But not separately, and not at the end, as is traditionally done. In this Lenten dish, we first peel the onions and carrots and chop them. Grind the carrots on a coarse grater, and chop the onion into strips. It is advisable that the onion and cabbage slices do not differ from each other in the finished dish, then the stewed cabbage with beans will be ideal.

4. Take a deep saucepan or frying pan and simmer the onion and carrots in vegetable oil for about 5 minutes.

5. Meanwhile, finely chop the cabbage. This can be done using a special knife or shredder. You can even mash the slices a little before putting them in the pan so that the cabbage releases some of its juice.

6. Add shredded cabbage, salt and bay leaf to the stewed vegetables in a saucepan. At this time, you can add peppercorns. Cover with a lid and simmer the vegetables over low heat for another 7 minutes so that the cabbage releases its juice.

7. Combine tomato paste with 50 grams of boiled water and sugar. Stir the tomato sauce until the sugar dissolves and immediately add it to the cabbage.

8. Now you need to simmer the cabbage with the tomato and vegetables without adding beans for another 20 minutes. All this time, you need to stir the dish periodically with a wooden spatula and check that the liquid does not evaporate. If all that liquid has evaporated, then you will need to add a little boiling water from the kettle.

9. After 20 minutes, add boiled beans to the cabbage, stir and simmer again until tender under the lid.

This is about another 20 minutes, although the result depends on the type of vegetable. You need to try and be sure to check the moisture.

Remember that if stewed cabbage with beans is prepared for a diet, then tomato sauce and beans cannot always be used. This dish can truly be enjoyed during Lent.

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Stewed cabbage with beans

Ingredients for Stewed Cabbage and Beans:

• Onion - 1 piece;
• Beans () - 4 tbsp. l.;
• Carrots - 1 piece;
• White cabbage / Cabbage (1/4 head);
• Sour cream - 2 tbsp. l.;
• Olive oil - 3 tbsp. l.;
• Salt (to taste);
• Basil (to taste);
• Garlic - 2 teeth;
• Black pepper (to taste).

Recipe for Stewed Cabbage and Beans:

Heat olive oil in a frying pan and fry onion half rings in it for 1-2 minutes.

Add grated carrots to the onion.

Finely chop the cabbage and add to the pan.

Add salt, ground black pepper and basil to taste. Cut the garlic into pieces and add to the vegetables. Stir, cover with a lid and simmer until the vegetables are soft. If the vegetables start to burn, add a little water.

You will need boiled beans. I have red beans.

Add sour cream 10 minutes before readiness and simmer.

5 minutes before readiness, add boiled red beans. Serve the finished dish hot to the table, or you can serve it in a frying pan. Bon appetit!

This dish is healthy because it contains beans, which are rich in protein necessary for the human body. In addition, beans have calming properties, that is, dishes made from them have a positive effect on the nervous system. Cabbage saturates the dish with ascorbic acid, sulfur, magnesium and phosphorus. The potassium contained in both beans and cabbage supports the functioning of the heart muscles. Carrots are rich in vitamin A, and together with sour cream its digestibility increases significantly.

Cooking secrets

To prepare dishes according to the rules of dietary cooking, use simple tips.

Preparing beans:

1. Dry legumes need to be soaked. To do this, they are washed and filled with clean water for several hours (preferably overnight). You can add 0.5-1 tsp to the water. baking soda. Beans, soaked to the desired state, become convex and plump (easy to bite). Its skin is completely smoothed out.
2. You can use canned beans. Open the jar and drain the marinade. Beans are added to the dish 5 minutes before the end of cooking.
3. Thaw frozen green beans for 1 hour before cooking.

Preparing cabbage:

1. Rinse the head of cabbage with cool water. Remove the top leaves. Cut out all dirty or rotten parts.
2. Scald the forks with boiling water on all sides. Dry with a kitchen towel.
3. Shred cabbage (white, red) with a sharp kitchen knife (or using a food processor or a special grater). Then it is salted and kneaded thoroughly with your hands (to make the leaf softer). This method is also used to soften: to 0.5 tbsp. add 0.5 tsp of water. apple cider vinegar (or a couple of drops of regular vinegar), pour over the cabbage and knead.
4. Cauliflower and broccoli are cut into florets.

General principles for preparing dietary dishes with cabbage and beans:

1. When frying, vegetables will absorb a lot of high-calorie oil. Therefore, stewing (the ingredients are first lightly fried in a small amount of oil) or baking in the oven is preferable.
2. Ingredients with a large number of calories, for example, pork or fatty parts of beef, smoked meat, sausages, potatoes, etc., are excluded from food recipes.

Less fat, more greens - and the diet dish will not add a single extra centimeter to your waist.

Stewed cabbage with beans

Ingredients:

• White cabbage – 500g;
• Beans – 200g;
• Onions – 1 pc.;
• Sunflower oil – 3 tbsp;
• Tomato paste – 2 tbsp;
• Salt - to taste;
• Allspice - to taste;
• Greens – 2 tbsp.

Preparation:

Pour cold water over the beans and leave to soak for 6-8 hours. Afterwards, boil the beans in the same water until tender over low heat for 35-40 minutes.

Pour vegetable oil into a large frying pan or saucepan, add the onion chopped into small cubes and fry, stirring, for about 3-4 minutes.

Add shredded white cabbage to the pan, stir and fry, stirring occasionally, for about 15-20 minutes.

Add tomato paste and stir.

Place the beans in a sieve or colander and add them to the cabbage. Add salt and pepper, mix gently, cover with a lid and simmer over low heat for another 5 minutes.

Add chopped fresh or frozen herbs, stir, turn off the heat. The dish is ready.

Tips from experienced cooks

It would seem that stewed cabbage is a very simple dish, in the preparation of which there is no room for any tricks. However, this is not the case, and you even need to be able to stew cabbage.

1. If young cabbage is cooked, then 13-15 minutes will be enough for it, while its winter varieties require at least 35-40 minutes of heat treatment in general;
2. Cabbage can also be stewed in the oven if you set the temperature to 160 degrees so that boiling in the pan is minimal. But the cooking time will take the same;
3. There is no point in trying to stew the cabbage for longer, because even if it does become softer, it will lose not only all its beneficial qualities, but even its taste;
4. If the vegetables in the dish give off little juice, you can add a little boiled water;
5. You can give the dish a special sweet and sour flavor by adding a teaspoon of sugar and vinegar a few minutes before the end or adding a little sauerkraut;
6. If you have unrefined sunflower oil at home, it is better to cook cabbage in it - this way the dish will turn out indescribably aromatic and tasty “country-style”;
7. To increase the calorie content and nutritional value of the dish, you can add meat broth rather than water to the stewed cabbage. This will have a positive effect on its taste;
8. Beans canned in original tomato sauces - for example, barbecue sauce, adjika, sauce with vegetables, etc. can give a dish a special taste.

Bon appetit!

Stewed cabbage with beans

Ingredients:

• White cabbage – 500 g;
• Onions – 1 pc. (large);
• Carrots – 1 pc. (large);
• Vegetable oil – 2 tbsp;
• Bay leaf – 2 pcs.;
• Tomato paste – 2 tbsp;
• Water – 150 ml;
• Canned/boiled beans – 400 g;
• Salt - to taste;
• Ground black pepper - to taste;
• Sugar – 1 pinch (optional);
• Garlic – 1 clove (optional);
• Parsley – 2-3 pinches.

Step-by-step recipe with photos and videos

For cooking you will need these ingredients.

Fry finely chopped onions and coarsely grated carrots over medium heat for 8-10 minutes until soft and golden brown.

Add finely shredded white cabbage, bay leaf, 1-2 pinches of salt and ground black pepper. In order to speed up the cooking process a little, you can first lightly mash the chopped cabbage with your hands so that it releases the juice.

Mix everything well, cover the pan with a lid and, stirring occasionally, simmer the vegetables over low heat for 15-20 minutes until the cabbage is soft.

Then add 2 tbsp. tomato paste. Stir and fry the mixture for another 1-2 minutes.

Pour in water. Stir and bring the mixture to a boil again.

Add canned or boiled beans (without liquid) and simmer the mixture, covered, over low heat for another 3 minutes.

Add a little more salt, sugar, ground black pepper and 1 small finely chopped garlic clove (optional) to taste. Stir and simmer the mixture for another 1-2 minutes.

Then turn off the heat and sprinkle the dish with 2-3 pinches of finely chopped parsley.

Stewed cabbage and beans is ready. The dish can be served immediately, or you can let it sit for another 5-10 minutes before serving.

Dishes for weight loss

There are no magic foods that “burn fat” on their own. Losing extra pounds occurs according to certain laws, the main one of which: a person must spend more energy per day than he receives with food.

To calculate this exchange, a unit of energy is established - kilocalorie (kcal). Diet foods include foods and dishes that contain fewer calories.

If you cook stewed cabbage with beans according to the rules of dietary nutrition, the calorie content will be only 50 to 100 calories. The dishes are suitable for almost all diets: vegetable, carbohydrate, cabbage, protein.

Cabbage stewed with canned beans in a slow cooker

Ingredients

• white cabbage - 600 g;
• any canned beans in their own juice - 1 can (mine - 300 g);
• onion (large) - 1 pc.;
• carrots - 1 pc.;
• spicy tomato sauce (or ketchup) - 2 tbsp. l.;
• tomato paste - 2 tbsp. l.;
• salt - 1 tsp;
• ground black pepper - to taste;
• sugar - 2 tsp;
• khmeli-suneli - 1 tsp;
• ground paprika - 1 tsp;
• vegetable oil - 3 tbsp. l.;
• water - 200 ml;
• bay leaf - 1-2 pcs.

Cooking steps

Open the can of beans and rinse the canned beans under running water.

Finely chop the cabbage and place in the multicooker bowl.

Peel the carrots and onions. Place coarsely grated carrots and randomly chopped onions into the multicooker bowl on top of the cabbage.

Next, lay out the beans, add tomato paste and tomato sauce, add salt, ground black pepper, paprika, sugar and suneli hops, pour in vegetable oil.

Pour in water, stir, then add bay leaves.

Close the multicooker lid and set the “Stew” mode for 1 hour.

Cabbage stewed with canned beans in a slow cooker is ready and can be placed on plates. This is a hearty, delicious meatless dish that you are sure to love! Bon appetit!

Stew

Any budget dish can be made even more satisfying (and tasty) by adding potatoes to it. If you stew cabbage like this, you will get a real vegetable stew.

• 0.5 kg of fresh white cabbage;
• a can of canned beans (without tomato filling);
• 3 medium potatoes;
• medium carrot;
• medium onion head;
• Art. spoon with tomato paste on top;
• refined vegetable oil for frying;
• salt, black pepper.

Cooking time: about 40 minutes.

Calorie content: approximately 90 Kcal/100 g.

First you need to finely chop the onion and saute it in a frying pan with oil. Then send carrots cut into strips and fry everything together. Next comes potatoes cut into small pieces, with which the vegetables need to be fried for a few more minutes.

The next bookmark is cabbage cut into squares. At this stage, you need to close the pan with a lid and simmer the vegetables in this way for 5 minutes.

Then all that remains is to add beans (directly along with the liquid from the jar), tomato paste, spices and simmer everything together for another 10 minutes. The dish will be tasty and cold.