Recipes for making stewed cabbage like in a kindergarten cafeteria

Reviews (2)

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Prepared by: AlenaPrika

11/04/2019 Cooking time: 15 min

Juicy and aromatic stewed cabbage, just like in a dining room, is ideal as a side dish for any meat dish or when served with sausages and offal dishes.

Stewed cabbage like in Soviet canteens: simple recipes for a popular side dish

Modern housewives know many original recipes for cabbage dishes. We all try to prepare it in such an interesting way that our loved ones and guests will simply gasp! Fortunately, the Internet and television give us the opportunity to explore cuisines from all corners of the world. But I often remember the tastes of childhood: simple, unpretentious dishes that we were fed in canteens back in Soviet times. And no matter how hard we try to repeat them in our kitchen, something doesn’t work out. Let's learn together how to cook the same stewed cabbage as in the Soviet canteen.

Recipe for stewed cabbage according to GOST

The main mistake in preparing such a dish is the incorrect sequence of adding ingredients. Their number and combination are also important.

• 1 kg of white cabbage (1 large head);
• 2 onions;
• 1 carrot;
• 2–3 tbsp. l. tomato paste;
• 1 tbsp. l. vinegar (preferably apple cider vinegar);
• 1 tbsp. l. flour;
• 1 tbsp. l. Sahara;
• 1 glass of water (can be replaced with chicken broth);
• bay leaf and black pepper - to taste;
• salt - to taste;
• vegetable oil for frying.

Prepare the vegetables: cut the onion into small cubes, finely chop the cabbage, grate the peeled carrots. Fry the onions and carrots in vegetable oil for about 2-3 minutes, stirring all the time.

Fry onions and carrots in oil

Mix vegetables in a cauldron and simmer covered

Mix vegetables with seasonings and tomato paste

Stewed cabbage can be served immediately or a little later.

The good thing about stewed cabbage is that it can be served as a separate dish. But it is also perfect as a side dish for almost anything. It can be boiled, fried or baked meat, any poultry, cutlets and fish. Cabbage is also combined with boiled and fried potatoes, pasta, rice and buckwheat porridge and legumes.

Video recipe for stewed cabbage like in a Soviet canteen

Different ways to stew cabbage

Let's start with the simplest, accessible to every novice cook. Take a head of cabbage, preferably of late varieties. The product is cut into strips, not very large. Onions are cut into half rings. In a bowl with heated oil, first fry the onion with added tomato paste, then add the cabbage. After lightly frying everything, add about half a liter of water and bring to a boil. After this, reduce the heat and begin to simmer until fully cooked. Before completing the process, the cabbage must be salted and peppered.

If you want to cook a hearty dish, but don’t have meat, you can replace it with sausages or boiled sausage. Onion half rings are fried, grated carrots are added to them, and after a couple of minutes cabbage is added. Everything is mixed, up to three hundred grams of boiling water is poured in and kept over low heat. Cut the sausages, fry until crust forms, add to the cabbage. Next, fry the tomato paste and add it to the pan with the cabbage along with the spices.

It won’t take very long to stew cabbage with the addition of chicken. By the way, in this recipe, onions are added as desired and pre-fried. If you decide to add chicken in large portions, first bring it until half cooked. The chicken is cut into pieces and the bones are removed. The meat is pre-fried for several minutes. Add chopped cabbage, mix everything and fry for another twenty minutes. At the same time, water is periodically added to prevent the product from burning. Reducing the heat, leave the pan to simmer for another fifteen minutes, after adding the tomato and spices.

You can add piquancy by adding prunes to the cabbage, but this is a new way of cooking. Smoked plums are soaked to make them soft. This cabbage can be cooked with or without meat. Meat, onions, carrots - pre-fry everything separately, combine everything gradually. Add water and simmer over medium heat for ten to fifteen minutes. After this, add the plums, tomato dressing and water. Add spices and finish cooking.

Hearty option with sausages or sausages

I cook cabbage very often, including stewed cabbage. Fortunately, her harvest in my garden always pleases me. But if you cook only according to the classic recipe, the dish will soon become boring. So I try to diversify it with something. For example, sometimes I add potatoes or mushrooms. Family members really love cabbage with meat or sausage, and kids simply squeal over sausages and small sausages.

• 1 kg of white cabbage;
• 1–2 onions;
• 1 carrot;
• 300–400 g sausages;
• 3 tbsp. l. tomato paste;
• 2 bay leaves;
• salt and ground black pepper;
• vegetable oil.

We will prepare it like this:

Prepare vegetables in the same way as in the previous recipe. The onion can be cut into half rings, if desired.

Chop and grate vegetables

Cabbage will taste better if you fill it with broth rather than water.

Sausages need to be cut so that the thickness of the circles is 5–7 mm

Stewed cabbage with sausages can be served as a separate dish

Video recipe for cabbage stewed with sausages

Stewed cabbage, prepared as in Soviet canteens, is an inexpensive, tasty and healthy dish that is perfect for both children and adults. In addition, all family members will surely like it, and will not take much of your time and effort. Bon appetit!

How to deliciously cook cabbage with stew in a frying pan

Whatever you add to cabbage, you still get a delicious dish, and a low-calorie one at that. The stewed one has a special taste and healthiness. It goes well with meat, potatoes, mushrooms, and sausage.

When you add stew, you get a dish with an unusual taste that is worth trying.

Ingredients:

• cabbage,
• carrot,
• onion,
• stew,
• tomato paste,
• vegetable and butter,
• garlic,
• spices and parsley.

Step-by-step preparation:

1. Preparing all the ingredients for the dish. The cabbage should be washed, chopped and doused with boiling water, after which it will be soft during cooking.

2. The onion is cut into half rings, and the carrots are grated or cut into slices.

3. These ingredients need to be mixed in a deep bowl.

4. Pour vegetable oil into a heated frying pan and add cooked vegetables, then season with salt and pepper. Add tomato paste and dilute vegetables with butter.

All ingredients should be mixed and left to simmer for 20 minutes over low heat.

5. It's time to add the stew. There are 10 minutes left before final cooking.

6. For a stunning aroma and mild taste, add cloves of garlic and finely chopped parsley. It is recommended to use them 2 minutes before putting out the fire, this way all the vitamins will be preserved and the dish will be not only tasty, but also healthy.

It is necessary to let the culinary masterpiece brew for 10 minutes, after which it can be served.

Bon appetit.

Stewed cabbage, like in a Soviet canteen: 2 recipes for a delicious side dish

In search of something new for the daily menu, we often forget that we can use simple, but time-tested and never-lose-popular recipes. For example, stewed cabbage. The older generation probably remembers this unique smell, which always accompanied crowded Soviet catering establishments. Despite the most ordinary products, this dish is tasty, aromatic, satisfying and also healthy.

Video recipe

We stew the cabbage correctly, and most importantly, it’s delicious! Every housewife loves to pamper her household with delicious and healthy dishes, especially if they are prepared from simple ingredients that can be found in any kitchen. Stewed cabbage is a real storehouse of vitamins and beneficial microelements.

It is a low-calorie dish, which is very important for those who adhere to proper nutrition and watch their weight.

Step-by-step recipes for stewed cabbage, like in a Soviet canteen

I cook stewed cabbage often, at least 5-7 times a month. And I never cease to be amazed at how such an amazingly tasty dish can be made from the simplest vegetable. Of course, to achieve variety, I have to make some changes to the main recipe every time. So, the vegetable can be stewed simply with carrots and onions; for a more satisfying option, add potatoes, meat or sausages. But for pies, I always make cabbage with mushrooms. No matter how you prepare the dish, the dizzying aroma begins to awaken your appetite already during stewing. And what’s most interesting is that you never get tired of the taste of such cabbage.

A classic version of stewed cabbage, like in a Soviet canteen

The same recipe, using which you can enjoy cabbage with the taste of childhood or youth. Well, the younger generation, born and raised in post-Soviet times, will get acquainted with one of the dishes that their parents and grandparents enjoyed during the lunch break.

• 1 kg of white cabbage;
• 1 carrot;
• 1 onion;
• 2 tbsp. l. tomato paste;
• 1 tsp. 9% vinegar;
• 1 tbsp. l. granulated sugar;
• 1 tbsp. l. flour;
• 1/2 tsp. ground black pepper;
• 1–2 bay leaves;
• 3 tbsp. l. vegetable oil;
• 1/2 tbsp. water;
• salt - to taste.

Cabbage stewing process

First, you need to wash the cabbage and then remove the top leaves, which, as a rule, are dirty, torn and even harsh. After this, the fork is divided into parts and cut into strips. Don't forget to remove the stalk. The cabbage is placed in a saucepan, oil and a little water are added. Everything is covered and simmered until soft.

If you decide to stew sauerkraut, then you should first sort it out, chopping large pieces. It is recommended to rinse a product that tastes too sour with water and even soak it slightly. It should be remembered that water will remove a large amount of vitamin C. For this reason, it is recommended to stew cabbage that is not too sour, so that you can do without washing. And if there is still sourness, add a spoonful of sugar to the pan to neutralize it.

Times may vary. Early cabbage is stewed for about fifteen minutes, later cabbage is stewed for up to half an hour. At the same time, fry the carrots and onions in a frying pan, add the tomato. The finished frying is transferred to the cabbage, spices are added to taste. The simmering process lasts another five minutes. Before finishing cooking, add garlic and herbs.

Stewed cabbage “Classic”

There are plenty of recipes for stewed cabbage on the site. I honestly reviewed all the options - this is not the case. I found this recipe on the Internet under the name “Stewed cabbage” (a classic recipe, like in canteens). The author writes that this classic Soviet recipe is taken from “The Book of Tasty and Healthy Food.” The cabbage really turns out very tasty. No matter how much I tried to cook it using other recipes, it was not the same. If you decide that the recipe is superfluous and unnecessary, I will accept it normally and will not be against its removal. Many thanks to Vera splena for the recipe.

Recipe for “Classic Stewed Cabbage”:

Fry finely chopped onion in vegetable oil until golden brown, add diced chicken fillet. Add a little salt. Fry for a few minutes.

Add shredded cabbage, pour in half a glass of water. Cover with a lid and simmer for about 20 minutes. (the author of the original recipe advises simmering for 40 minutes, which seemed like a lot to me).

Add tomato paste mixed with flour, vinegar, sugar, pepper (I used a mixture of peppers), bay leaf (optional, I did not add). Simmer for about 10 more minutes.

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Comments and reviews

December 28, 2021 inna_2107 #

December 28, 2021 Dama-Lorik #

December 15, 2021 Slavovna 29 #

November 19, 2021 listv #

Some useful tips

It is recommended to lightly fry cabbage prepared for stewing first in fat or oil so that it acquires a golden hue. At this time, the cabbage should be carefully stirred so that frying occurs evenly.

Many, trying to adhere to classic methods, stew the cabbage immediately without frying.

The dish should be salted immediately before the end of cooking, about ten minutes.

When preparing fresh cabbage and wanting to add a sour taste, add a little vinegar and a spoonful of sugar.

Stewed cabbage “Classic, like in a cafeteria”

Published 05/14/2015 Posted by: Enchantress [offline]

Calorie content:
Not specified
Cooking time:
Not specified
The taste of this juicy cabbage may remind many of their Soviet childhood. Such cabbage could be found in almost every canteen of that time. This recipe is even set out in the famous cookbook “On Tasty and Healthy Food.” Cabbage is really very tasty and healthy. All ingredients in it are balanced and beneficial to the human body.

The process of preparing stewed cabbage begins, as in a cafeteria, by frying the onions and only then adding the meat and cabbage. This may seem strange to many housewives, but it is in this sequence that the dish turns out very tasty. Instead of pork, you can use chicken or even cook cabbage without meat as a side dish.

The process of stewing cabbage is not troublesome; the ingredients in it are the simplest. The combination of vinegar, sugar, flour and tomato paste imbues cabbage with an interesting sweet and sour taste. Vinegar may seem unnecessary to some, but it is not. It’s better not to ignore this ingredient; it makes cabbage completely different!

We will use the following set of products:

- 1 kg of white cabbage, - ½ kg of pork pulp, - 1 or 2 onions, - 2 table. spoons of tomato paste - 1 table. spoon of apple cider vinegar or any other - 1 table. spoon of granulated sugar - 1 table. a spoonful of wheat flour, - black pepper and table salt - to taste, - bay leaf (you don’t have to put it in), - a little vegetable oil for frying, - ½ glass of water or broth.

Chop the onion into medium pieces.

Wash the pork, remove the veins and film. Cut into small pieces.

Heat a frying pan with vegetable oil on the stove. Pour the onion into it, fry, stirring. The onion should have a nice golden hue.

Place the pork pieces into the pan with the onions. Add some salt, fry a little, stirring.

Shred the cabbage.

And pour it into the frying pan.

Add water (1/2 cup) to the cabbage. Stir well. Reduce the heat, place a lid on the pan and simmer for about 20 minutes. Those who like very soft cabbage can simmer longer (up to 40 minutes).

Mix two tablespoons of tomato paste with a tablespoon of flour. We put this mixture into the cabbage, pour in a tablespoon of vinegar, a tablespoon of sugar. Season with pepper and add a little salt if necessary. And if desired, add a bay leaf.

Simmer everything together for another ten minutes.

The cabbage is ready, put it on plates and serve hot!

Eat cabbage for your health! Enjoy your meal!

Starinskaya Lesya

How to properly stew cabbage with meat (bigos)

Bigos is considered a traditional dish of Eastern European cuisine. Its main ingredients are still meat and cabbage. There are many known ways to prepare it, and each of them gives a special taste to the dish, from sourness to the taste of smoked meat.

Ingredients:

• beef - 300 g,
• onion,
• tomatoes - 2 pcs.,
• seasonings to taste,
• cabbage - 700 g,
• carrot,
• sunflower oil.

Step-by-step preparation:

The dish is easy to prepare at home and does not take much time, and the cooking process is possible both in a cauldron and in a slow cooker.

1. You should prepare all the products necessary for the culinary masterpiece. It is recommended to cut the meat into medium-sized pieces so that the taste of raw meat does not remain during cooking. If you don't have beef, you can choose pork belly or something else.

2. Add chopped meat to the heated oil. Cooking time - until golden brown.

3. Add vegetables. After mixing with onions, simmer for no more than 9 minutes, after which carrots cut into strips are added. It's time to season with your desired range of spices.

4. At this time, you should chop the tomatoes, then send them to simmer in the total mass for no more than 6 minutes, otherwise the dish will start to burn.

5. Now the chopped cabbage needs to be salted, wait until the juice comes out and then sent for frying with the meat and other ingredients. Then it will take about an hour over low heat until it is completely cooked. Don't forget about stirring.

6. 5 minutes before turning off, you can add chopped parsley and let it brew for 15 minutes.

That's all, the dish is ready to eat. Can be served with white or black toasted bread. You can surprise lovers of healthy eating.

If desired, you can consume bigos at lunchtime or in the evening. Your family will love this hearty dish. Bon appetit.

LiveInternetLiveInternet

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