One of the simplest and most useful homemade dishes is stewed cabbage with potatoes. To make fresh vegetables more interesting and expressive in taste will help spices, herbs and meat products. It is convenient to stew cabbage in a slow cooker: a smart appliance accurately withstands the set temperature, the dish will not burn out and will not require constant attention of the hostess.
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Stewed potatoes with cabbage: advantages and features of cooking
Extinguishing is widely used in home cooking. 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 children and diet. When cooking, you do not need to add a large amount of fat, the calorie content of the dish is reduced. At the same time, the nutritional value of the product remains high, the food is very satisfying.
Many do not like boiled cabbage: with prolonged heat treatment, it becomes watery and tasteless. Fried is much more appetizing, but it has a lot of calories and potentially dangerous carcinogens. Braised cabbage is a reasonable compromise between good and taste, a properly prepared dish turns out to be rich, aromatic, juicy. Other vegetables can be added to cabbage with potatoes: onions, garlic, sweet or hot peppers, carrots, ripe tomatoes. An equally delicious dish with the addition of meat, poultry, sausages, bacon. You can try popular national recipes, stewed cabbage with potatoes like in the UK, Northern Ireland, Poland, Czech Republic, France, Germany and other countries. To give the dish a national flavor will help fresh or dried herbs, sauces and spices.
To make the dish succeed, it is better to use potatoes with a moderate starch content. It does not boil into porridge, but becomes soft and crumbly. Cabbage can be fresh or pickled, it is preferable to choose strong young heads of cabbage.
A multicooker of any brand, normal or equipped with a pressure cooker function, is suitable for extinguishing. The time on the board is set depending on the ingredients and the consistency that the dish should acquire. It is more convenient to cook in the "Stew" program, but some 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 you can put out the cabbage 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. It is better to serve the dish hot or warm, if necessary, it can be quickly heated 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 cup of filtered water;
- 1 tsp salts;
- 3 tbsp. l refined vegetable oil;
- 1 bay leaf;
- ground black pepper (optional).
Remove the top sluggish leaves from the cabbage, remove the stump. The younger and stronger the head, there it will be easier to cut it. Chop cabbage with not too thin straws, put in a multicooker bowl. Pour vegetable oil into a container first.
Wash and peel the potatoes thoroughly. If the potato is young, you can rub it with a metal washcloth, removing a thin skin. Cut the root vegetables into small pieces and add to the cabbage.
Chop the onion finely, grate the peeled carrots on a coarse grater. Put the vegetables in the bowl of the multicooker, pour in the water with the tomato paste mixed in it. Salt the dish, add bay leaf. Mix everything with a spatula, close the lid, set the “Extinguishing” program for 60 minutes. If a multicooker with a pressure cooker function is used, 40 minutes is enough, the valve remains open.
Cook cabbage with potatoes until the end of the cycle. To make the dish more saturated taste and delicate texture, you can leave it in the heating mode for half an hour. Then lay the vegetables on warmed plates, sprinkle each serving with freshly ground black pepper. Serve as a main course or side dish, adding to the dried slices of white bread or a fresh baguette.
Potato with cabbage and mushrooms: step-by-step cooking
Potato stew with cabbage and mushrooms is distinguished by an interesting taste. You can use champignons, mushrooms, mushrooms and chanterelles. The dish is ideal for a lean menu, and vegetarians who like to diversify the diet will also like it.
Ingredients:
- 700 g of potatoes;
- 800 g of fresh white cabbage;
- 500 g of fresh mushrooms;
- 300 ml of hot boiled water;
- 170 g of fresh juicy carrots;
- 200 g of onions;
- 1 tbsp. concentrated tomato paste;
- black pepper peas;
- salt;
- refined cooking oil for frying;
- fresh herbs for decoration.
Wash and peel the 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 warm, put chopped onion. Stir, fry it for 1 minute, add carrots and mix. Vegetables are fried for about 15 minutes, at the end they are mixed again, add tomato paste. It can be replaced with fresh tomato, peeled and very finely chopped.
Put potatoes, cabbage, mushrooms in the multicooker bowl. Mix again, salt, pepper, pour hot boiled water. Close the multicooker lid, set the “Extinguishing” program for 1 hour. When the cycle ends, let the dish brew for 15 minutes. Arrange vegetables and 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 slow cooker, you can cook not only fresh, but also sauerkraut. The dish turns out very saturated, with pleasant sour-spicy notes. Cabbage should be flavored with fragrant herbs, fresh or dried.
Ingredients:
- 350 g sauerkraut;
- 1 kg of potatoes;
- 1 large onion;
- 500 ml of filtered water;
- 25 g of 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. Add vegetable oil to the bowl of the multicooker, turn on the “Stewing” program and put the onions. Stir fry it until golden brown.
Try sauerkraut. If it is too acidic, it is better to rinse the product with cold water and squeeze it well. Put the cabbage to the onion, mix. 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 by setting the “Stew” or “Baking” program for 5 minutes.
Wash and peel potatoes thoroughly. Young small potatoes can be folded in a plastic bag, pour a little coarse salt and shake well. The soft skin will separate, it will remain to rinse the root crops and pat dry with a paper towel. Cut the potatoes into large pieces, divide the small tubers into 4 parts.
Put the potatoes in a multicooker bowl, add ground black pepper, marjoram, bay leaf. If necessary, add salt, remembering that sauerkraut already contains salt. Close the lid and simmer the mixture for another 40 minutes. If a pressure cooker is used, it is enough to stew vegetables for 20 minutes. Arrange potatoes and cabbage on plates, garnish with fresh basil leaves.
Potato with cabbage and meat: hearty classic
Cabbage and potatoes should be supplemented with meat. Low-fat pork is preferred, it is quickly cooked, the slices are juicy and soft. Pork neck is especially tasty, but other, less expensive parts of the carcass can be used. Fresh or pickled white cabbage is suitable for the dish.
- 500 g of cabbage;
- 500 g of potatoes;
- 400 g of pork pulp;
- 1 onion;
- 1 ripe meaty tomato;
- 1 tbsp. l ghee;
- 1 medium-sized carrot;
- salt;
- black pepper peas;
- Bay leaf;
- dried parsley or a mixture of aromatic herbs.
Prepare the products. Rinse the pork, dry with a paper towel, cut into small pieces. Pour the tomato over boiling water, remove the skin, cut the pulp into cubes. Chop cabbage and onions finely, cleanly washed and peeled potatoes cut into medium-sized slices. Grate carrots or chop finely.
Turn on the slow cooker in the “Baking” mode. Melt butter in a bowl, put tomato, onion, carrots, pork, mix everything with a spatula. Cook for 10 minutes, stirring occasionally, do not close the lid. Salt cabbage, mash hands for greater juiciness. Put the potatoes in the multicooker bowl, place the cabbage on top. Pour 1 multi-cup of boiled hot water, add pepper, peas, bay leaf, dried herbs. Close the lid, set the “Extinguishing” mode to 1 hour. Serve stew with dried bread.