A significant part of trace elements and vitamins is preserved in stewed cabbage. It is more gentle and gentle on the gastrointestinal tract, in comparison with raw cabbage, which is rich in tough and very difficult to digest fiber.
Nutritionists classify stewed cabbage as a low-calorie meal. It is rich in vitamins B2, PP. The first normalizes energy metabolism and has a beneficial effect on the condition of the skin, and the second strengthens the vascular walls. 200 g of stewed cabbage contains the daily requirement of vitamin C, which has antioxidant properties. Stewed cabbage contains fiber, which enhances intestinal performance and lowers cholesterol levels.
100 g of stewed cabbage contains about 20 calories.
You can put out not only white cabbage, but also cauliflower, Brussels sprouts. To make the classic stew of cabbage, you will need:
- 1 kg of cabbage;
- 2 medium onions;
- 2 tbsp. l. tomato paste;
- 1 tbsp. l. Sahara;
- half a glass of water;
- 1 tbsp. l. flour;
- 3 tbsp. l. vegetable oil;
- ground black pepper and salt to taste.
Remove dirty leaves from cabbage and chop. If you are using Brussels sprouts, feel free to stew them whole. Place the food in a saucepan, add water, vegetable oil and cover. Simmer cabbage over medium heat until soft. The cooking time depends on the quality of the cabbage. So, tender young leaves will be ready in 10 minutes, and harder and denser ones after 35-40 minutes.
Peel the onion and chop into small cubes. Fry it with tomato paste in a separate skillet. Then add everything to a saucepan with cabbage. Add sugar, season with pepper, salt and simmer for another 5-10 minutes. Serve stewed cabbage paired with sausages, buckwheat, rice or potatoes. However, this dish is self-sufficient in itself, so those who lose weight may not supplement it with anything.
Try stewed cauliflower. To do this, take:
- a head of cauliflower;
- 1 onion;
- 1 carrot;
- 1 tbsp. l. mustard;
- 3 tbsp. l. tomato paste;
- 2 tbsp. l. sour cream.
Disassemble the cabbage into inflorescences and rinse them thoroughly in warm water. If there are dark spots on the surface of the food, carefully cut them off with a sharp knife. Boil the inflorescences in salted boiling water for 5-7 minutes. After that, fold the cabbage in a colander to drain the excess water.
You do not need to boil the cabbage beforehand. Immediately place it in a heavy-bottomed frying pan, cover with a little water and simmer for 20-25 minutes over medium-high heat.
Chop the onion finely and grate the carrots on a coarse grater. Fry them until half cooked in a pan with vegetable oil. As a result of frying, the onion should become transparent, not golden. If desired, the dish can be supplemented with cheese and mushrooms. As a result, it will turn out not only more tasty, but also satisfying. At the same time, its calorie content will not increase so much.
Prepare the dressing by mixing sour cream, tomato paste, and mustard in a bowl. Add it to carrots and onions, mix everything. Then send boiled cabbage. If necessary, you can add a little water, pepper and salt. Simmer the dish over low heat, covered for 10-15 minutes. Sprinkle chopped herbs on the stewed cauliflower before serving.
