Step-by-step recipe with photos. Stewed red cabbage How to stew blue cabbage

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

Braised red cabbage: video

Braised red cabbage

This dish is ideal as a side dish for roasted 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 butter; - thyme greens for decoration.

If you don't have ready-made clove powder, crush the clove buds in a mortar

Remove the top leaves from the cabbage head. Chop it as thinly as possible. Place the chopped cabbage in a large ovenproof dish. Peel the apples and grate them 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 place on top of the cabbage.

Cover the pan with a lid and place it in the oven preheated to 170 degrees. The cabbage will simmer for about an hour and a half, during which time it needs to be stirred several times. When completely soft, remove from the oven, place on a warm platter and serve, garnished with thyme sprigs.

Red cabbage with ham

This 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. A light, cold beer goes very well with 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 head of red cabbage; - 60 g butter; - 2 tablespoons of red wine vinegar; - 125 g lean ham; - 1 tablespoon of sugar; - salt; - freshly ground black pepper.

For stewing, choose strong young heads of cabbage; they are distinguished by their juiciness and pleasant aroma.

Cut the cabbage head into 4 parts, remove the stalk. Finely chop the remaining cabbage. Melt the butter in a heatproof bowl and add the ham cut into noodles. Stirring, heat it for about 5 minutes, then add the cabbage and stir several times from bottom to top so that the vegetables are evenly oiled. Cover the dish with a lid and let the dish sit for a few minutes.

In a separate container, mix wine vinegar, sugar, salt and freshly ground pepper, pour the resulting sauce over the cabbage. Place it in the oven, preheated to 170 degrees, and simmer for 2 hours, stirring from time to time.

Red cabbage salad

You will need: - 0.5 heads of red cabbage; - a bunch of parsley; - olive oil; - a handful of lingonberries; - 1 tablespoon of wine vinegar; - 1 teaspoon of sugar; - 1 teaspoon sweet mustard; - salt.

Peel the head of cabbage from the top leaves, cut out the stalk. Finely chop the cabbage and place in a deep bowl. Pour hot salted water over it for 5 minutes, then drain the water and squeeze out the cabbage. In a separate container, mix olive oil, vinegar, mustard, salt and sugar, pour the sauce over the cabbage and stir. Let it stand in the cold for about an hour, then transfer it to a salad bowl and sprinkle with lingonberries.

Red cabbage is practically no different from its familiar white relative. Therefore, you can do the same thing with it: stew, boil, fry, with the only difference that it may take a little more time.

Harm and benefit

Red cabbage is incredibly rich in B, C, PP, H, A, K. In addition, it contains a huge amount of useful microelements - from magnesium and potassium to phytoncides. Despite the enormous benefits, you should not rely on this product. It contains a large dose of vitamin K, which helps increase blood thickness. If you are experiencing problems related to thick blood, you may want to avoid consuming this vegetable in excess.

Attention: The calorie content of stewed cabbage is 58 calories, but depending on the other components, it can increase several times.

Cooking recipes in German (Bavarian)

With red wine

Products:

• 1 medium cabbage head;
• 2 large spoons of lard;
• 1 large or 2 medium onions;
• 2-3 sweet and sour apples;
• 250 ml water;
• 1-2 tablespoons of sugar;
• 2 large spoons of vinegar;
• bay leaf;
• a pinch of cloves, salt;
• 3-4 large spoons of red wine.

How to cook:

1. Chop the cabbage into thin strips.
2. Peel the apples if desired, then cut into small pieces.
3. Cut the onion into half rings.
4. Sprinkle apples and onions with sugar and sauté in lard for 5 minutes.
5. Place cabbage in the same pan. Don't forget to add vinegar so that the cabbage doesn't lose its rich color. Fry for 10-15 minutes.
6. Fill everything with water, then add spices. Simmer for 35-40 minutes.
7. Add wine. Cook for another 5 minutes.

With onion

Products:

• 1 kilogram of cabbage;
• 1 piece of red or white onion;
• a tablespoon of vegetable oil;
• 1 teaspoon salt;
• 2-3 tablespoons of balsamic vinegar;
• 2 teaspoons sugar.

How to cook:

1. Wash the cabbage leaves and chop very finely.
2. Fry the onion, cut into small pieces, in hot oil.
3. Next, add cabbage. Mix thoroughly.
4. Reduce heat and cover the pan with a lid. Simmer for about 10-15 minutes, stirring occasionally.
5. Pour in vinegar, add sugar, salt. Leave on the stove for another 5 minutes.

With the addition of apples

With lime juice

Products:

• head of cabbage;
• 1 large red apple;
• pearl onions;
• 2 large spoons of lime juice;
• 35 g butter;
• 2 tbsp. spoons of brown sugar;
• a pinch of dried basil;
• a quarter teaspoon of sea salt (you can use regular table salt).

How to cook:

1. Remove rotten cabbage leaves, then rinse the forks under running water. Chop the cabbage into thin slices.
2. Peel the onion, rinse under cold water along with a knife so that your eyes don’t water while slicing. Cut the onion into half rings.
3. Heat oil in a large, deep frying pan. Place onions, cabbage, and garlic in it. Fry for 2 minutes.
4. Add lime juice and sugar, as well as 90-100 ml of hot water. Mix everything thoroughly, reduce heat and cover with a lid.
5. Core the apple, then cut it into medium-sized slices. Add to cabbage.
6. Add salt, stir and simmer for another 20-30 minutes.
7. Add spices to the finished dish.

Spicy with garlic

Products:

• 2 tablespoons olive sunflower;
• 1 small onion head;
• 2 medium apples;
• a couple of tablespoons of water;
• 3 large spoons of vinegar, sugar;
• 2 tbsp. spoons of jam;
• 3 cloves of garlic;
• salt, ground black pepper (optional).

How to cook:

1. Heat olive oil in a medium frying pan. Place finely shredded cabbage and chopped onion in this frying pan. Simmer until the food becomes soft.
2. Core the apples, then cut them into plastic pieces and add to the cabbage. At the same time add water, 2 tbsp. spoons of jam, salt and chopped garlic. Cover with a lid and simmer for 30 minutes.
3. Add vinegar, sugar. Cook for another 5-7 minutes.

With added beans

With carrots

Products:

• 1 onion;
• 3-4 tablespoons of beans;
• 1 large carrot;
• a quarter of cabbage fork;
• 2-3 tablespoons of olive oil;
• 2 cloves of garlic;
• ground pepper;
• basil;
• salt.

How to cook:

1. Prepare the beans in advance: a few hours before preparing the dish, cover with water and leave to soak. Before boiling, drain and rinse the beans.
2. Peel the onion, cut it in your usual way, and fry it in olive oil.
3. Chop the carrots on a coarse grater and combine with the onion.
4. Chop the cabbage into thin small strips and add to the onions and carrots.
5. 10 minutes before the end of cooking, add sour cream.
6. 5 minutes before complete readiness, add boiled beans and spices.

With tomato paste

Products:

• 1 head of cabbage;
• 1 cup boiled beans;
• 40 grams of butter;
• 2 small onions;
• 2 tablespoons of tomato paste;
• salt, sugar - to taste.

How to cook:

1. Boil the pre-soaked beans in water without salt.
2. Divide the cabbage fork into 4 quadrangular parts, place in a saucepan, cover with water, add oil. Simmer until the cabbage softens.
3. At the same time, fry the beans in oil.
4. Cut the onion into small pieces, add to the cabbage along with beans, sugar, salt and tomato paste. Mix everything well and simmer until fully cooked.

With meat

With beef

Products:

• 2-3 tablespoons of vegetable oil;
• 2 thirds of a head of cabbage;
• 1 small onion;
• bell pepper;
• tomato;
• 150-200 grams of beef;
• a small bunch of parsley, dill;
• salt, favorite spices.

How to cook:

1. To prepare cabbage for this recipe, you will need a cauldron.
2. Rinse the meat, remove veins and cartilage, chop into small pieces. Fry and simmer a little.
   then add finely chopped onion to it.
3. Cut the cabbage into thin, short ribbons. Add to the rest of the ingredients, add salt and seasonings. Simmer until the cabbage settles. Then add chopped bell pepper and tomato.
4. Simmer the resulting mixture for 30 minutes. Finally, add your favorite spices to the dish.

With sour cream

Products:

• 1 large red bell pepper;
• 1 large onion;
• 500 grams of beef meat;
• 700 grams of cabbage leaves;
• 1 tablespoon of tomato paste;
• 1-2 tablespoons of thick sour cream;
• 50 grams of cranberries;
• ground black and red peppers, salt, cloves, bay leaf, salt.

How to cook:

1. Rinse the meat, cut into large pieces, place in a deep bowl. Fill with water so that it barely covers the meat, place on the stove, and bring to a boil.
2. Drain the water, add oil, fry the meat over low heat.
3. Chop the onion into medium-sized pieces, grate the carrots on a coarse grater. Add them to the meat.
4. Chop the cabbage finely, place in the same bowl, and stir.
5. Peel the pepper from seeds and cut into thin strips. Simmer with the rest of the ingredients for one minute.
6. Add pasta, sour cream, simmer for 10 minutes, stirring lightly.
7. Sprinkle with cranberries, mix, remove from heat.
8. Before serving, sprinkle with finely chopped herbs.

With Chiken

With onions

Products:

• 400 grams of chicken;
• 200 grams of apples;
• 800 grams of cabbage;
• 150 grams of onions;
• 1-2 cloves of garlic;
• a pinch of allspice, salt.

How to cook:

1. Rinse the chicken, cut into pieces. Cut the apples into plastic pieces, chop the garlic with a knife. Place all ingredients in the multicooker bowl.
2. Cut the cabbage into thin slices, add some salt, press it a little with your hands so that it releases juice. Place the cabbage in the slow cooker. Add pepper and bay leaf.
3. Cook in the “stew” mode for about 40 minutes.

With vinegar

Products:

• half a kilogram of cabbage;
• 100 gr. chicken fillet;
• 1 garlic clove;
• 2 tbsp. vegetable oil;
• 1 tbsp. balsamic vinegar;
• 1 tbsp. l. wine vinegar;
• 1 tsp. cumin, sugar;
• 1 piece of onion;
• a pinch of black pepper, salt.

How to cook:

1. Chop the fillet into medium-sized cubes.
2. Heat vegetable oil in a saucepan and fry the chicken fillet in it.
3. Finely chop the garlic with a knife, chop the onion into squares.
4. Add the onion and garlic to the saucepan and simmer together with the meat for 4-5 minutes.
5. Grate the cabbage on a special grater and add to the chicken, onion and garlic. Add sugar, cumin, vinegar. Pepper and salt. Cover the saucepan with a lid and leave on the stove for 50-60 minutes, stirring occasionally.

With potatoes

With lemon juice

Products:

• large head of cabbage;
• 5-6 small potatoes;
• large onion;
• 1 medium sized carrot;
• 2-3 tbsp. lemon juice;
• 3-4 tbsp. vegetable oil;
• 2 tbsp. tomato paste;
• bay leaf, salt, pinch of pepper.

How to cook:

1. Chop the onion as you like. Pass the carrots through a large grater.
2. Heat vegetable oil in a frying pan, add carrots and onions. Sauté the vegetables until they soften.
3. Chop the cabbage into thin strips and add to the stir-fry of carrots and onions. When the cabbage softens, add a little water and cover with a lid. Simmer for 30 to 40 minutes.
4. While stewing the cabbage, take care of the potatoes: peel them and cut them into small cubes. Add the potatoes to the cabbage along with a little water. Cook for 15-20 minutes.
5. When the potatoes are fully cooked, add lemon juice, spices, and tomato paste. Cover with a lid and let simmer for 5 minutes.

With lard

Products:

• 3 potatoes;
• 1 onion;
• carrot;
• 100 grams of lard;
• 300 grams of cabbage leaves;
• 1 tbsp. l. favorite seasonings;
• 1 glass of water.

How to cook:

1. Cut the onion into small slices, the carrots into thin slices.
2. Cut the cabbage into thin strips.
3. Chop the potatoes into small cubes.
4. Melt a few pieces of lard in a saucepan, then add the onions and carrots. Saute the vegetables until they are covered with a nice golden crust. Place finely shredded cabbage and potatoes. Add water, simmer for 30-35 minutes.

Quick recipe

Products:

• 1 cabbage head;
• 4-5 pieces of bacon;
• 100-120 gr. peanuts;
• 1 sour apple;
• 1 small onion;
• vegetable oil;
• seasonings to taste.

How to cook:

1. Chop the cabbage leaves with a knife and fry in a hot frying pan, stirring occasionally.
2. After half an hour, add finely chopped onion and an apple cut into small pieces.
3. Season everything with salt and pepper. Add a little water and simmer for 20-30 minutes.
4. In another pan, fry the bacon.
5. Place the finished bacon on the cabbage, add seasonings and a handful of peanuts. Mix all ingredients and continue simmering for another 5 minutes.

How to serve the dish?

There are not many ways to serve stewed cabbage. You can sprinkle it with herbs, serve it already cooled or still hot, offer it both as a side dish and as an independent dish.

Advice: If desired, you can offer various sauces for cabbage if the recipe does not require their presence.

Conclusion

Stewed red cabbage is very easy to prepare.. Especially if you use the recipes we offer. Bon appetit!

Hello, dear readers of the site “Pro Vkusnyashki”!

Sometimes you want to cook something bright, tasty and light. If the day has come when you have been visited by such a spiritual impulse, this dish deserves one hundred percent attention.

For me personally, the culinary product evokes an association with the carnival, with its bright colors and fun. This splendor is complemented by the slightly sweet and slightly sour taste of the apple.

Some difficulties arose with the acquisition of the main ingredient, red cabbage. It is sold extremely rarely in small stores, so I advise you to immediately go to large department stores.

There will definitely not be any difficulties with everything else, including the preparation itself. The recipe is very simple, does not require great skills and experience, and I also tried to tell everything in great detail.

And now I propose to start culinary creativity and prepare our healthy and tasty masterpiece...

Nutritional value of the dish per 100 grams.

BZHU: 1/2/8.

Kcal: 47.

GI: low.

AI: low.

Cooking time: 30-40 min.

Number of servings: 6 servings (1.5 kg).

Ingredients of the dish.

• Red cabbage - 1 kg.
• Sweet and sour apples - 400 g.
• Onions - 70 g.
• Apple cider vinegar - 20 ml (1 tbsp).
• Water - 120 ml (1/2 tbsp).
• Sugar - 20-30 g (1-2 tbsp).
• Salt - 8 g (1 tsp).
• Sunflower oil for frying - 20-30 ml (2-3 tbsp).
• All-purpose spices - 2-3 g (1/4 tsp).

Recipe of dish.

Let's prepare the ingredients. Wash and peel the apples, remove the peels from the onions, and remove the top leaves from the cabbage.

Cut the onion into small cubes.

Fry the vegetable in a hot frying pan with oil for about 2-3 minutes, over medium heat, until golden brown.

Meanwhile, finely chop the cabbage.

Add the red vegetable to the frying pan with the onion, simmer the ingredients together over medium heat until the cabbage is soft, stirring occasionally, about 10 minutes.

Now you need to remove the core from the apples and cut their pulp into medium cubes.

Add fruit to the pan.

Next, pour water (1/2 tbsp) and apple cider vinegar (1 tbsp) into the dishes.

Simmer the cabbage for 20 minutes, first without a lid until the vinegar has evaporated (5-10 minutes), then with it to heat the contents of the dish more evenly.

As a result, you will get a very tasty dish that can be used both hot as a side dish and cold as an appetizer.

Bon appetit!

And ending with and. On the other hand, this is, in principle, an excellent side dish, whether for a fatty duck or a leaner chicken. With 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 have a lean dish. The main thing in this instructive story is that no matter how you twist it or what 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 g. brisket or bacon

1 small onion

2 cloves garlic

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 the fat has rendered out. Add chopped onion and garlic, fry, stirring, until soft and translucent, then add a teaspoon of cumin. Continue to cook, stirring constantly, for another 1 minute, then add the thinly sliced ​​red cabbage. Sprinkle the cabbage with sugar, pour in vinegars - wine (this is responsible for the sourness) and balsamic (it will add a slight piquancy and noble aroma to our dish, but if you don’t have balsamic, replace it with regular 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 stewed cabbage, if you have this not very well-known among us, but truly wonderful seasoning.

To make lean or vegetarian stewed red cabbage, use vegetable oil instead of lard and immediately start frying the onions and garlic in it, and at the very end add some pumpkin seeds or nuts, lightly fried in a dry frying pan.

There are traditional national dishes, favorite dishes, and there are also those that combine both characteristics. Perhaps the recipe for stewed red cabbage with apples belongs to the latter. This tasty cabbage is considered a traditional dish in Flemish cuisine.

The Flemings, inhabitants of the northern part of Belgium who speak Dutch, call such simple and tasty dishes boerenkost(burenkost), which in literal translation sounds like “food of farmers”, or in literary language it means “ simple homemade food" The category of such simple dishes also includes. It is stewed cabbage, prepared according to a traditional recipe, that is the favorite vegetable side dish for many residents of Belgium in the autumn-winter period. It is worth noting that such cabbage is also one of children’s favorite dishes, because they like it for its sweet taste and rich purple color. And even local restaurants, with their culinary sophistication, include delicious versions of this healthy vegetable in their menus during the red cabbage season.

The usefulness of this type of cabbage was known thousands of years ago, and it was especially loved by the ancient Romans and Celts. In ancient Rome, cabbage was highly valued for its healing properties, and was often called the “doctor of the poor.” It was the Romans who were the first to decide to use cabbage not only for medicinal purposes, but also as a food product. Red cabbage became most widespread much later, at the end of the 19th century. In Northern European countries such as Belgium, the Netherlands and Germany, this cabbage variety has become quite popular due to its nutritional value, relative ease of cultivation, low cost and long-term storage. If you want to learn more about the benefits of cabbage, read our short review.

The other day my little foodie, who will be turning 5 at the end of the month, officially added this delicious stewed cabbage using a traditional Flemish recipe to her list of favorite dishes at dinner. How can a mother not be happy when her child loves simple homemade food: tasty, nutritious and healthy. Red cabbage with apples goes well with fried sausages or homemade cutlets. By the way, this dish will also please game lovers. The contrast of sweet and sour will allow you to try new combinations and original aftertastes, and the rich purple color will brighten up the usual color schemes of your dishes.

Red cabbage stewed with apples

Preparation

Preparation

1 hour 15 minutes

1 hour 30 minutes

Cuisine: Belgian

Number of servings: 8-10

Ingredients

• 1 head of red cabbage about 750 g
• 2 onions
• 2-3 sour or sweet and sour apples
• 2-3 tbsp sugar (to taste)
• 4 tbsp vinegar (wine, balsamic or fruit)
• 20 g butter (can be replaced with vegetable oil)
• 2 pcs bay leaf
• 3 clove buds
• salt to taste
• freshly ground black pepper to taste

Instructions

1. Rinse the cabbage under running water, removing the top leaves. Dry.
2. Cut the cabbage into 4 parts, remove the inedible hard stalk.
3. Then finely chop the cabbage using a knife or a special grater.
4. Peel the onion and chop finely.
5. In a thick-bottomed bowl (for example, a cauldron), melt the butter and fry the onion over medium heat until transparent.
6. Add cabbage and fry along with onions for five minutes.
7. Add salt, pepper, bay leaf, cloves, vinegar and a little water (2-3 tbsp). Simmer over low heat, covered, for 1 hour, stirring occasionally.
8. Wash the apples, remove peels and seeds, cut into cubes, add to the cabbage. Also add sugar to taste (it is best to add a minimal amount first.) Simmer for another 10-15 minutes without a lid until fully cooked. Be careful not to burn the cabbage. Add a little water if necessary.
9. Remove bay leaves and cloves from cabbage.
10. Taste the cabbage and add seasonings (salt, pepper, sugar, vinegar) if necessary.

Notes

COOKING SECRETS:

1. Vinegar for every taste: apple, white or red wine, raspberry, balsamic, cranberry.

2. Vinegar is used not only to impart a sour taste, but also to preserve the rich, dark purple color. Without vinegar, cabbage turns gray during heat treatment and completely loses its appetizing value.

4. The number of apples in the recipe is not a constant quantity. Think for yourself, decide for yourself: 1 apple or 1 kilogram?!

5. It is best to peel apples before adding them directly to the cabbage so that they do not turn brown due to the oxidation process.

6. For the brave and ready to experiment: shade and enhance the taste of red cabbage by adding a little ground cinnamon or honey, red currant jam or cranberry.