One of the simplest and healthiest homemade dishes is stewed cabbage with potatoes. Spices, herbs and meat products will help make fresh vegetables more interesting and expressive in taste. It is convenient to stew cabbage in a multicooker: the smart device accurately maintains the set temperature, the dish will not burn and does not require constant attention of the hostess.
Stewed potatoes with cabbage: advantages and cooking features
Braising is widely used in the home kitchen. Food cooked over low heat does not burn, all nutrients and vitamins are preserved. Vegetables acquire a pleasant consistency, they become very soft, well saturated with broth. Stews are ideal for baby and diet food. When cooking, you do not need to add a large amount of fat, the calorie content of the dish decreases. At the same time, the high nutritional value of the product is preserved, the food is very satisfying.
Many people do not like boiled cabbage: with prolonged heat treatment, it becomes watery and tasteless. Fried is much more appetizing, but it is very high in calories and potentially dangerous carcinogens. Stewed cabbage is a reasonable compromise between benefits and taste, a properly prepared dish turns out to be rich, aromatic, juicy. You can add other vegetables to cabbage with potatoes: onions, garlic, sweet or hot peppers, carrots, ripe tomatoes. No less tasty dish with the addition of meat, poultry, sausages, bacon. You can try popular national recipes, stewed cabbage with potatoes is loved in Great Britain, Northern Ireland, Poland, Czech Republic, France, Germany and other countries. Fresh or dried herbs, sauces and spices will help to add a national flavor to the dish.
For the dish to work, it is better to use potatoes with a moderate starch content. It does not boil down into porridge, but becomes soft and crumbly. Cabbage can be fresh or sauerkraut, it is preferable to choose strong young heads of cabbage.
For stewing, a multicooker of any brand is suitable, regular or equipped with a pressure cooker function. The time on the scoreboard is set depending on the ingredients and the consistency that the dish should acquire. Cooking is more convenient in the Stew program, but some people prefer to use the Vegetables or Baking programs. Depending on the model of the appliance, the dish is cooked for 40-60 minutes; in a pressure cooker, cabbage can be stewed twice as fast.
Cabbage with potatoes: a simple homemade recipe
The basic recipe for Russian home cooking involves a combination of white cabbage, potatoes, carrots and onions. The proportions of the ingredients can be changed to taste. The dish is best served hot or warm, if necessary, it can be quickly reheated in the microwave.
Ingredients:
- 500 g of young white cabbage;
- 6 large potatoes;
- 1 juicy young carrot;
- 1 medium onion;
- 3 tbsp. l. tomato paste (can be replaced with tomato juice);
- 1 glass of filtered water;
- 1 tsp salt;
- 3 tbsp. l. refined vegetable oil;
- 1 bay leaf;
- ground black pepper (optional).
Remove the upper limp leaves from the cabbage head, remove the stump. The younger and stronger the head of cabbage, the easier it will be to cut it. Chop the cabbage into not too thin strips, put in the multicooker bowl. Pour vegetable oil into a container.
Wash and peel the potatoes thoroughly. If the potatoes are young, you can rub them with a metal washcloth, removing the thin skin. Cut the root vegetables into small pieces and add to the cabbage.
Finely chop the onion, grate the peeled carrots. Put vegetables in a multicooker bowl, pour in water with tomato paste mixed in it. Season the dish with salt, add bay leaves. Mix everything with a spatula, close the lid, set the "Quenching" program for 60 minutes. If a multicooker with a pressure cooker function is used, 40 minutes is enough, the valve remains open.
Cook the cabbage and potatoes until the end of the cycle. In order for the dish to acquire a richer taste and delicate texture, you can leave it in the heating mode for half an hour. Then place the vegetables on warmed plates, sprinkle each portion with freshly ground black pepper. Serve as a main dish or side dish, complemented with dried white bread slices or fresh baguette.
Potatoes with cabbage and mushrooms: step-by-step cooking
Potatoes stewed with cabbage and mushrooms have an interesting taste. You can use champignons, boletus, honey mushrooms or chanterelles. The dish is ideal for a lean menu, and vegetarians who want to diversify their diet will also like it.
Ingredients:
- 700 g potatoes;
- 800 g of fresh white cabbage;
- 500 g of fresh mushrooms;
- 300 ml of hot boiled water;
- 170 g fresh juicy carrots;
- 200 g of onions;
- 1 tbsp concentrated tomato paste;
- black peppercorns;
- salt;
- refined vegetable oil for frying;
- fresh herbs for decoration.
Wash and peel carrots and potatoes thoroughly. Cut the potatoes into slices, carrots into thin strips. Peel the onion and chop. Remove the top leaves from the cabbage, cut the head of cabbage very thinly with a sharp knife or a special vegetable cutter. Rinse the mushrooms well, chop into pieces. If dried mushrooms are used, they are poured with hot water for half an hour, then the liquid is drained.
Pour refined vegetable oil into the multicooker bowl, turn on the "Fry" or "Vegetables" program. When the oil is hot, add the chopped onion. While stirring, fry it for 1 minute, add the carrots and stir. The vegetables are fried for about 15 minutes, at the end they are mixed again, tomato paste is added. It can be replaced with fresh tomatoes, peeled and very finely chopped.
Put potatoes, cabbage, mushrooms in a multicooker bowl. Stir again, salt, pepper, pour in hot boiled water. Close the lid of the multicooker, set the "Quenching" program for 1 hour. When the cycle is over, let the dish steep for 15 minutes. Arrange vegetables with mushrooms on heated plates, sprinkle with finely chopped herbs: parsley, celery, dill, green onions.
Spicy cabbage with potatoes: a step by step recipe
In a multicooker, you can cook not only fresh, but also sauerkraut. The dish turns out to be very rich, with pleasant sour-spicy notes. Cabbage should be flavored with aromatic herbs, fresh or dried.
Ingredients:
- 350 g sauerkraut;
- 1 kg of potatoes;
- 1 large onion;
- 500 ml of filtered water;
- 25 g tomato paste;
- 50 ml of refined sunflower oil;
- 2 bay leaves;
- 0.5 tsp dried marjoram;
- ground black pepper;
- salt;
- fresh basil.
Peel the onion, cut into half rings. Pour vegetable oil into the multicooker bowl, turn on the "Stew" program and put onions. While stirring, fry it until golden brown.
Try sauerkraut. If it is too acidic, it is better to rinse the product with cold water and squeeze well. Put the cabbage to the onion, stir. Continue frying for another 5-7 minutes, making sure that the vegetable mixture does not burn. Add tomato paste, pour in hot water. Cook everything with the lid closed and set the Stew or Bake program for 5 minutes.
Wash and peel the potatoes thoroughly. Young small potatoes can be folded into a plastic bag, add a little coarse salt and shake well. The soft skin will separate, it remains to rinse the roots and pat dry with a paper towel. Cut the potatoes into large pieces, divide the small tubers into 4 pieces.
Put the potatoes in a multicooker bowl, add ground black pepper, marjoram, bay leaf. Salt if necessary, remembering that sauerkraut already contains salt. Close the lid and simmer the mixture for another 40 minutes. If using a pressure cooker, it is sufficient to simmer the vegetables for 20 minutes. Arrange the potatoes with cabbage on plates, garnish with fresh basil leaves.
Potatoes with cabbage and meat: a hearty classic
Cabbage and potatoes should be supplemented with meat. Lean pork is preferable, it cooks quickly, the pieces are juicy and soft. Pork neck is especially tasty, but other, less expensive parts of the carcass can be used. Fresh or sauerkraut is suitable for the dish.
- 500 g of cabbage;
- 500 g potatoes;
- 400 g of pork pulp;
- 1 onion;
- 1 ripe meaty tomato
- 1 tbsp. l. ghee;
- 1 medium carrot;
- salt;
- black peppercorns;
- Bay leaf;
- dried parsley or a mixture of aromatic herbs.
Prepare food. Rinse the pork, dry with a paper towel, cut into small pieces. Pour boiling water over the tomato, remove the skin, cut the pulp into cubes. Finely chop the cabbage and onion, cut the cleanly washed and peeled potatoes into medium-sized slices. Grate carrots or chop very finely.
Turn on the multicooker in the "Baking" mode. Melt butter in a bowl, put tomato, onion, carrot, pork, mix everything with a spatula. Cook for 10 minutes, stirring occasionally, do not close the lid. Salt the cabbage, mash with your hands for greater juiciness. Put potatoes in a multicooker bowl, place cabbage on top. Pour in 1 multi-glass of boiled hot water, add peppercorns, bay leaves, dried herbs. Close the lid, set the "Extinguishing" mode for 1 hour. Serve the stew with toasted bread.
Vegetable stew with lard: homemade option
On the basis of potatoes and white cabbage, you can prepare an appetizing vegetable stew. The components are changed depending on what is in the refrigerator. The vegetable set can include carrots, onions, garlic, eggplants, tomatoes, zucchini. The dish turns out to be hearty and high-calorie, because lard is included in its composition.
Ingredients:
- 500 g of fresh white cabbage;
- 300 g potatoes;
- 2 medium eggplants;
- 2 carrots;
- 2 cloves of garlic;
- 1 glass of tomato juice;
- 1 medium-sized onion;
- 120 g lard.
Wash the eggplants, remove the stalks. Cut the pulp into thin slices, cover with salt for half an hour. Rinse it off under running water, squeeze the vegetables with your hands and pat dry with a paper towel. Divide circles into segments.
Cut lard into cubes, put in a multicooker bowl. Switch on the "Fry" or "Vegetables" program, stirring occasionally, fry the bacon with the lid open until the cubes begin to melt. Take out leftovers so that they do not burn. Chop the onion finely, put in the melted fat. While stirring, fry until transparent. Add eggplants, stir.
Peel the cabbage from the top leaves and chop into strips. Grate peeled carrots on a coarse grater. Place vegetables in a bowl and add lightly salt. Mash cabbage and carrots with your hands so that they give juice, then put in a slow cooker.
Rinse the potatoes, peel, cut into cubes. Add to vegetables, mix everything. Pour in tomato juice, add peeled and pressed garlic. Close the lid by turning on the "Braising" or "Baking" program for 40 minutes. After the cycle is over, leave the dish covered for another half hour. Garnish with herbs and sprinkle with freshly ground black pepper before serving.
