Stewed cauliflower is a very healthy dish that nutritionists advise to include in a healthy diet. So that the vegetable does not become boring quickly, it is important to cook it deliciously, combining it with sauces, other vegetables, meat, cheese and other products. There are many stewed cabbage recipes, so you can always choose the most affordable and attractive one.
Cauliflower stewed with carrots and onions
So that when stewing the cauliflower does not turn into gruel, the inflorescences are pre-cooked until half cooked. For this recipe, forks must be disassembled and dipped in boiling water. Season with salt to taste and cook over medium heat for five to six minutes.
While the cabbage is boiling, wash and peel the carrots, grate on a Korean grater. Remove the husk from the onion head and cut into thin half rings. Saute the mixture of carrots and onions in refined sunflower oil until soft.
Fold the cauliflower inflorescences in a colander to drain the water, then combine with a vegetable fry. If necessary, salt and pepper the vegetables to taste, add a little water or broth and simmer under a lid over low heat until cooked.
Stewed cauliflower with cream
Divide 300 grams of cauliflower into inflorescences, wash and let dry. Then put in a cast-iron pan with two tablespoons of ghee and sauté over medium heat. The cabbage should brown.
Prepare the filling in a separate bowl. To do this, mix:
- a glass of heavy cream;
- a teaspoon of paprika;
- a pinch of nutmeg;
- a tablespoon of flour;
- table salt to taste.
Cover the cauliflower with the mixture, close the skillet lid and simmer for 10 minutes over low heat with regular stirring.
Cauliflower stewed with green beans
Wash and dry herbs and vegetables:
- 400 grams of cauliflower;
- 2-3 garlic cloves;
- 100 grams of leeks;
- a bunch of fresh dill;
- 200 grams of green beans.
Disassemble the cabbage into small inflorescences, cut the beans into strips and remove the tips. Chop the leeks into rings, finely chop the garlic in thin plates, finely chop the herbs. Add cabbage and green beans to boiling water, season with salt to taste and cook for 5 minutes. Throw in a colander, but do not pour out the whole broth.
Pour 3 tablespoons of refined sunflower oil into a deep cast-iron saucepan, heat and sauté the leeks in it until golden brown. Combine with chopped garlic and fry for another minute.
Put cabbage and green beans in a saucepan, mix, pour in a little vegetable broth and simmer under a lid for 6-7 minutes over low heat. Pour stewed vegetables with a glass of 15% cream, bring to a boil. Then pour 75 grams of grated hard cheese into a saucepan with a top layer, add salt, pepper, and Provencal herbs to taste. When the cheese mass is melted, turn off the stove and serve the dish, garnish with chopped dill.
Cauliflower stewed with beets in tomato sauce
Boil small red beets until cooked, remove from broth and cool. Wash medium-sized carrots, peel and coarsely grate. Peel the onion and cut into rings. Saute carrots and onions in olive oil for 5 minutes.
Dismantle the cauliflower forks into small inflorescences, combine with vegetable frying, salt and pepper to taste. Cover with water and simmer over low heat for 15 minutes.
Cut the beets into slices, pass a couple of garlic cloves through a garlic press and add to the stewed vegetables. Mix with two tablespoons of tomato sauce and cook, covered, for another 5-6 minutes. Cauliflower with beets will be an excellent side dish for potatoes and meat.
Cauliflower stewed with pork
Rinse a pound of pork pulp in running water, dry with a paper towel and cut into small pieces. Disassemble a pound of cauliflower into inflorescences, rinse. Peel and chop the onion, then sprinkle with a tablespoon of flour and fry in a pan in sunflower oil until golden brown.
Remove the onion frying with a slotted spoon, let the oil drain back into the pan, set the onion itself aside. Place the pork in a skillet and fry, turning occasionally, for 15 minutes. Add cauliflower inflorescences, mix everything and cook for another 20 minutes.
Cover the cabbage and meat with a glass of fatty sour cream, put onion frying, salt and pepper everything to taste and simmer for 10 minutes under a lid over the lowest heat. After that, turn off the stove and let the dish brew for 10-15 minutes. This high-calorie dish can be served as a hearty homemade dinner with boiled potatoes and a light vitamin salad.
Cauliflower stewed with tomatoes and bell peppers
All vegetables should be well washed and dried before cooking. Disassemble 300 grams of cauliflower into inflorescences, remove the stalks and cores with seeds from four bell peppers. Peel a couple of garlic cloves and a head of onion. Tear off a few leaves from a sprig of basil, chop a bunch of parsley.
After that, you need to quickly remove the skin from five tomatoes. To do this, there is a simple culinary trick: dip the tomatoes in boiling water, after 3 minutes, take them out with a slotted spoon and peel them, clinging to the skin with a knife. It will come off easily.
Chop the vegetables, then combine the onion and garlic and fry in olive oil until golden brown. Add the tomatoes, mash with a spoon, after 5 minutes put the bell pepper. Make a small fire and simmer, covered for 5 minutes.
After that add:
- table salt to taste;
- freshly ground pepper to taste;
- a teaspoon of oregano;
- a few fresh basil leaves.
Mash the tomatoes with a spoon. After 5-6 minutes, put cauliflower, chopped parsley into the pan, stir the vegetable mixture and simmer for another 15 minutes under the lid.
Stewed cabbage with potatoes
Wash and dry vegetables. Peel 4 potatoes, 2 cloves of garlic and onion, disassemble 300 grams of cauliflower. Saute the inflorescences for three minutes in refined vegetable oil in a cast-iron saucepan, then transfer to a saucepan.
Cut the potatoes into slices, add to the cauliflower. Finely chop the garlic, chop the onion into thin half rings, mix with 0.5 tablespoon flour and sauté in the oil remaining after frying the cabbage inflorescences.
Transfer the frying to a saucepan, pour half a glass of adjika, mix everything and pepper to taste, salt. Pour in a glass of boiling water, put 2 bay leaves and simmer under a lid over low heat until vegetables are ready and water evaporates.
Cauliflower stewed with eggplant and sausages
Boil 300 grams of cauliflower in salted water until half cooked, chop, cool in a colander. Rinse the eggplant, peel and cut into cubes. Place in a bowl, mix with coarse salt and let stand for 15 minutes, then rinse in a colander with cold water.
Chop the peeled onion and a bunch of washed parsley. Peel and grate clean carrots. In a deep cast-iron saucepan in hot sunflower oil, fry the onions until transparent, then put the carrots and eggplants. Saute for 5 minutes.
Add 300 grams of smoked sausages, cut into rings, mix with vegetables. Fry for 5-6 minutes with constant stirring. After that, put cauliflower in a saucepan, salt to taste, add water and simmer under a lid over low heat until the vegetables soften.
Stewed cauliflower with a mixture of vegetables in a slow cooker
Disassemble a pound of cauliflower into inflorescences, pour cold water, add a tablespoon of table salt and leave for half an hour. After that, put it in a colander, rinse and let the water drain. Boil cabbage until half cooked.
Wash, peel other vegetables:
- 3 pods of bell pepper, red and yellow;
- carrots;
- onion head;
- 2 tomatoes.
Blanch the tomatoes in boiling water and peel, then scroll in a blender or meat grinder. At the pod, cut off the stalks, partitions, remove the seeds and cut the fruit into thin strips. Grate the carrots on a Korean grater, cut the onion into thin rings.
Melt 80 grams of butter in a multicooker bowl, setting the "Fry" program. Put a layer of chopped onion, then roll cabbage inflorescences in sifted flour and lay out in a second layer. Cook for 15 minutes.
Then put tomato mass, pepper and carrots in a multicooker bowl, add granulated sugar and table salt to taste. Turn on the "Stew" mode and cook the dish for another 20 minutes.
Cauliflower stewed with mushrooms
Wash 300 grams of cauliflower and 2-3 carrots, disassemble the forks, then boil the vegetables in salted water until half cooked. Peel and wash 200 grams of champignons, cut into slices. Free 300 grams of sweet pepper from the stalks and core, rinse inside and outside and drain off the water. Scald 200 grams of tomatoes with boiling water, remove the skin.
Grind all ingredients. In a deep frying pan, sauté the mushrooms in refined vegetable oil for 10 minutes. Then add grated carrots and cabbage. Fry until the inflorescences are slightly browned. Then put other chopped vegetables in a pan, stir everything, salt, add water and simmer under a lid over low heat for 10-15 minutes. Serve with chopped parsley and dill.
Stewed cabbage with chicken
Cut a kilogram of chicken into parts: wings, drumsticks, thighs. Chop into pieces, rinse, dry. Heat 4 tablespoons of refined sunflower oil in a cast-iron cauldron, then fry the meat on both sides until golden brown.
Separately sauté the peeled chopped onion until transparent. Disassemble 800 grams of cauliflower into inflorescences, rinse, boil in salted water until half cooked and put to the chicken. Place fried onions on top, salt to taste. Pour the meat and cabbage with a glass of sour cream, throw the bay leaf.
Simmer cabbage with chicken over low heat under a lid for 1 hour, adding sour cream or water as needed. The liquid should only be poured over meat, not vegetables. Serve with chopped fresh herbs.
Stewed cauliflower with olives and capers
Disassemble the cauliflower into inflorescences, wash, put in boiling salted water and cook for 5 minutes. Throw in a colander. Peel the onion, cut into thin half rings. Grind petioled celery (1 pc.) And fry in a deep frying pan with onions in vegetable oil for 7 minutes, stirring occasionally.
Put in a frying pan half a glass of pitted olives and the same amount of capers, pour in 2-3 tablespoons of water and simmer, covered, for 5 minutes. Lay out cauliflower, shredded peeled tomato. Salt everything to taste, mix well, cover and cook over low heat until all the ingredients in the dish are soft. Serve hot.
Braised cabbage with spicy beef in the oven
To get a very tasty, juicy dish with meat and vegetables, it is recommended to marinate the meat first. To do this, cut a kilogram of beef into slices and sprinkle with freshly squeezed lemon juice. Let it marinate for half an hour. In a bowl, mix:
- a teaspoon of table salt;
- 15 grams of seasoning for meat;
- ground black pepper on the tip of a knife;
- 15 grams of dried garlic.
Mix all the herbs and spices well with the meat so that they cover all the pieces. Disassemble the cauliflower forks into inflorescences, wash in a colander and drain. Peel 4 washed carrots, grate on a coarse grater, preferably Korean. Mix cabbage and carrots well.
Put a frying pan on the stove, make a high heat, heat a centimeter layer of olive oil. Fry meat with seasonings and spices for 6-7 minutes, constantly turning over with a spatula. The beef should be evenly covered with a firm crust.
Put the vegetables in a baking dish, make a hole in the middle and place the meat in it. Add salt and pour to taste:
- 500 ml tomato sauce;
- half a glass of 15% cream;
- half a glass of tomato paste.
Put 1-2 bay leaves on top and simmer in the oven at 180 ° C for an hour, then reduce the temperature to 150 ° C and simmer vegetables with meat for another hour. Remove the mold from the oven and stir everything. Serve with a light green salad and croutons.
