Fried cabbage is a delicious and low-calorie dish. Whether you are following a weight loss diet, a religious fast, or a vegetarian diet, sauerkraut can be a frequent and favorite on your table. But even if you do not have any restrictions on food, be sure to try fried cabbage as a side dish for meat dishes. It goes especially well with pork and sausages.
Ingredients:
- White cabbage - 1 medium-sized fork
- Onion - 1 large onion
- Garlic - 1 clove
- Carrots - 1 large carrot
- Vegetable oil - 4 tablespoons
- Salt, black pepper - to taste
Preparation:
- Peel the onion, chop finely and send to a preheated pan with vegetable oil. Saute over low heat until translucent.
- Crush the peeled clove of garlic with the side of a knife and send it whole to the pan with the onion. The garlic should give its flavor to the vegetable oil, after which it will need to be thrown away.
- Peel the carrots and chop (or grate) thinly. Send to the skillet 5 minutes after laying the onions. Fry, stirring occasionally for 10 minutes.
- While onions and carrots are fried, chop the cabbage. It is important to cut all the dense parts of the cabbage leaves as thin as possible - this way they will cook faster.
- Place the cabbage in the skillet in portions and mix each tab well. After laying out and mixing all the cabbage, cover the pan with a lid and fry over low heat until the cabbage is completely soft.
- About 15 minutes before the end of cooking, remove the lid, salt and pepper the vegetable mixture to taste. Cabbage is very friendly with black pepper, so if you like spicy, do not be afraid to add more.
- Finished cabbage should be soft and brownish in color.
That's all!
Cabbage fried in this way can be used as a side dish or as a filling for all kinds of baked goods. Based on this recipe, you can also prepare a hodgepodge of meat.
I will publish recipes for other dishes with cabbage in the near future. Let's learn how to cook cabbage deliciously, because until the end of winter this vegetable will be one of the most affordable for our wallets.
