Stewed cabbage with peppers and tomatoes recipe with photos step by step

Nutritional and energy value:

The easiest recipe for stewed cabbage

Chop the required amount. Sprinkle lightly with salt and rub with your hands to release the juice from the cabbage. Pour some vegetable oil into the frying pan. Place the cabbage there, cover with a lid and turn the heat to low.

Stir occasionally to prevent the cabbage from burning.

After 20 minutes, when the cabbage becomes a little softer, dilute the tomato paste. You can also use concentrated tomato juice or tomatoes.

I like there to be more tomatoes. Usually, I take 2 tablespoons of concentrated cabbage per frying pan. Add a glass or two of warm water to the pasta (this will help it disperse better), salt, sugar and pepper to taste. The tomato should be sweet and sour.

If you stew sauerkraut, make the tomato sweeter.

Pour the mixture into the frying pan until the liquid almost covers the cabbage. Don't be afraid if you think there is too much liquid. Most of it will evaporate during simmering. In extreme cases, it can be drained later.

Simmer the cabbage until tender (it should become soft and absorb the tomato mixture) for another 20 minutes with the lid closed.

Another simple recipe for stewed cabbage with onions

Ingredients:

• head of cabbage;
• onion 1 – 3 heads (depending on the size of the head of cabbage and your taste);
• tomato paste – 1 – 2 tablespoons or tomato juice – a glass, or 5 – 6 tomatoes;
• water - a glass or more;
• vegetable oil for frying;
• salt, sugar. pepper - to taste.

Cut the onion into half rings. Fry it until golden brown in vegetable oil.

Add one to two tablespoons of tomato paste and lightly fry along with the onion. Season the pasta with salt, sugar and pepper.

Add cabbage and mix well. Cover with a lid and reduce heat to low.

After 5 - 7 minutes, add hot water so that the liquid almost covers the cabbage. Let it boil and reduce the heat again. Taste and add salt, sugar and pepper as needed.

Simmer until done under the lid, remembering to stir occasionally.

Stewed cabbage with stew: step-by-step recipe

Ingredients for 3 servings:

• Beef stew – 250 g;
• Cabbage (young) – 400 g;
• Onions – 1 pc.;
• Carrots (small) – 1 pc.;
• Tomato (smaller than average) – 1 pc.;
• Garlic – 3 cloves;
• Dill – 3-4 sprigs;
• Vegetable oil – 3 tbsp. l.;
• Tomato paste – 2 tsp;
• Salt.

Cooking time for stewed cabbage is 40 minutes.

How to cook stewed cabbage with stew in a frying pan

1. Peel vegetables (onions, carrots). Grate the carrots coarsely, chop the onions into cubes with a knife.

2. Add prepared chopped vegetables to the oil and cook covered at medium temperature for about 6 minutes.

3. Cut the tomato into cubes, peeled garlic cloves – finely.

4. As soon as the vegetables in the pan have reduced in volume and lightly browned, add tomato cubes, tomato paste and garlic. Pasta and tomato will add a slight sourness to the dish. If you want to remove it, sprinkle the mixture with 2 pinches of sugar. Cook for 2-3 minutes, stirring and uncovered.

5. Cut the young cabbage into strips or squares.

6. The liquid in the pan should evaporate and the vegetables will become bright. When cooked, they will give off color and the dish will turn out beautiful.

7. Place the prepared straws into the frying pan, mix and pour in water (100 ml). Cover and simmer over medium heat, stirring, for 25 minutes. All vegetables will become soft during this time. If you are preparing a dish from late varieties of cabbage, then increase the cooking time.

8. Remove the pieces of stewed meat from the jar and separate them along the fibers into small pieces with a fork.

9. After 25 minutes, place the prepared pieces of beef in a frying pan with vegetables, add salt and chopped dill. Stir and cook for several minutes at high temperature, stirring until the liquid evaporates as much as possible. Let's taste for salt.

10. Place the delicious juicy cabbage with beef stew on plates with a hot side dish and serve with your favorite pickles and crusty bread.

Tips for preparing stewed cabbage:

• The dish will become even more aromatic if it is supplemented with ground spices. Coriander, a mixture of peppers and cumin are excellent.
• Fresh tomatoes can be replaced with several canned tomatoes in their own juice, then there is no need to add tomato paste.
• Dill can be replaced with cilantro, parsley or added assorted greens.
• Using this method, you can prepare stewed vegetables with canned horse meat, chicken or pork. The dishes have different tastes.
• To diversify the stewed cabbage dish, add champignons or oyster mushrooms; wild mushrooms (chanterelles, honey mushrooms, porcini mushrooms) will add a wonderful aroma and taste.

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I really love vegetable dishes! They are not only tasty, but also healthy. Today I want to share with you a recipe for stewed cabbage with carrots and tomatoes. The recipe is very simple and unpretentious, but despite this it turns out tasty and appetizing. Stewed cabbage will be an excellent accompaniment for meat, fish, and chicken. Well, or be an independent dish.

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Recipe Ingredients

Step-by-step recipes for canning cauliflower for the winter

Spicy cauliflower. Recipe for preparing for the winter

One of the many options for canning cauliflower. Instantly disappears from plates, leaving no guests or household members indifferent.

​Products needed for canning:

• one head of medium-sized cauliflower;
• twenty grams of fresh dill;
• one pod of hot pepper;
• seven medium cloves of garlic;
• nine black peppercorns;
• fifty grams of non-iodized salt;
• fifty grams of sugar;
• fifty grams of nine percent vinegar.

Step-by-step canning procedure:

1. Place the head of cabbage in a saucepan of boiling water.
2. Cook for seven minutes, drain the water and let the vegetable cool slightly.
3. Cut the hot red pepper into pieces.
4. Peel and wash the garlic.
5. Divide the cooled cabbage into inflorescences and place in jars.
6. Add red pepper slices, garlic, black peppercorns and parsley to the vegetable.
7. Pour boiling water over the jars for two minutes.
8. Pour the water into the pan, wait until it boils again and pour it into the cabbage.
9. After five minutes, drain the water again and add sugar and salt.
10. Bring to a boil, remove from heat and pour in vinegar.
11. Pour the resulting brine into the jars with cabbage, cover with lids and wrap until cool.

Spicy cauliflower with bell pepper for the winter

A very simple and quick option for preparing cauliflower for the winter. To diversify the taste and add a spicy edge, vegetables and hot peppers are added to the recipe. Thanks to the addition of chopped carrots and bell peppers, the appetizer will look beautiful and original on the table.

Products needed for canning:

• one kilogram of cauliflower;
• one large bell pepper;
• one large carrot;
• two pods of hot pepper;
• one bay leaf;
• one liter of water for preparing the marinade;
• three tablespoons of non-iodized salt;
• three tablespoons of sugar;
• two buds of cloves for each jar (optional to give the snack an attractive aroma);
• forty milliliters of nine percent vinegar.

Step-by-step canning procedure:

1. Separate the cauliflower into individual florets (no stalk needed here).
2. Place the cabbage in boiling water and cook for four minutes.
3. Drain the vegetables in a colander and wait for the water to drain.
4. Wash the bell pepper, remove the seeds, stem and cut into cubes or thin strips.
5. Cut the peeled and washed carrots into slices as thinly as possible or grate them on a Korean grater.
6. Place some carrots and peppers at the bottom of sterile jars.
7. Fill the third part of the jar with cabbage inflorescences.
8. Next again peppers with carrots and cabbage.
9. Place bay leaf and pepper on top of the vegetables.
10. Pour boiling marinade of water, sugar, salt and vinegar over the vegetables placed in jars.
11. Roll everything up and wrap it until it cools.

This product can be stored for quite a long time in a cool place.

How to cook “Stewed cabbage with potatoes and tomatoes” step by step with photos at home

Step 1Link

You will need: cabbage, carrots, onions, potatoes, vegetable oil, tomato paste, water and salt, vegetable seasoning or dried herbs that you like.

Step 2Link

Peel and cut: cabbage and carrots into strips, onions into half rings, and potatoes into cubes. Add salt to the cabbage and mash with your hands until the juice releases.

Step 3Link

Pour vegetable oil into a heated frying pan and add squeezed cabbage. Cover with a lid and simmer over low heat for 10 minutes.

Step 4Link

Add onions and carrots, stir and cover with a lid, continue to simmer for 5 minutes.

Step 5Link

Then add potatoes and 5 tablespoons of water, continue to simmer under the lid for another 5-10 minutes.

Step 6Link

Add tomato paste, 2 pinches of herbs de Provence spice mixture and 5 tablespoons of water, simmer for another 5 minutes and add salt if necessary before removing from heat.

Both my family and I really love different types of cabbage salads, as well as sauerkraut, pickled and stewed cabbage. But if in salads and preserves I appreciate it because it has such a pleasant crunch, then when I stew it, I try to cut the cabbage as thin as possible so that it is soft and juicy. My mother does not admit this, she says that this is already a mess. Therefore, when my husband and I visit them, no one cooks stewed cabbage. This is sure to cause a lot of criticism either from me or from my mother. The men don’t care, as long as we prove what’s best, they calmly gobble up everything that’s prepared.

The same goes for pies or dumplings. I really like the taste of stewed cabbage, I just adore it, but only tender and soft. I’m sure that not only my mother is a fan of cooking cabbage this way, so I don’t insist at all on how exactly cabbage should be chopped, it’s a matter of taste. But I simply insist on trying to cook it according to the recipe that I will tell you today! It turns out to be an incredibly tasty and, moreover, filling dish. I'm sure you'll like it. Cook only with pleasure for yourself and your family!

To prepare stewed cabbage with bell peppers, you will need:

white cabbage – 1000 g carrots – 2 pcs. onions – 2 pcs. sweet bell pepper – 2 pcs. parsley – 10 sprigs dill – 10 sprigs table salt – ½ tsp. ground black pepper – ½ tsp. water – 2 tbsp. sunflower oil – 40 ml

How to cook stewed cabbage with bell peppers:

1. Thoroughly wash all the necessary vegetables under running water. Peel the carrots and grate them on a coarse grater. 2. Peel the bell pepper from seeds, remove the tails and cut into small pieces. 3. Remove the skins from the onion and chop it finely. 4. Wash the cabbage, remove the top leaves and finely chop. Then we fill it with boiled water and leave it to stand, then it will not be so hard, and besides, the bitterness that sometimes occurs in white cabbage will disappear from it. 5. In a cauldron or saucepan with a thick bottom, heat the vegetable oil and fry the carrots and onions until golden. Then add the bell pepper and continue to simmer over medium heat for about 4-5 minutes. 6. Drain the water from the cabbage and transfer it to the vegetables that are stewing. Cover with a lid and continue to simmer over low heat for about 15-20 minutes. 7. Next, salt and pepper the stewed vegetables to taste. Add finely chopped herbs and mix everything. Leave to simmer on low heat for about 6-7 minutes.

Place the finished stewed cabbage on a dish and, if desired, decorate with sprigs of parsley or dill.

Bon appetit!

How to cook “Stewed cabbage with tomatoes”

Wash all the vegetables that need to be peeled. Cut the onions and tomatoes into cubes, grate the carrots coarsely, and finely chop the cabbage.

Pour oil into a heated frying pan. Place the onion in it, add paprika and turmeric to it. Cook over medium heat until golden brown.

Add carrots to the pan, fry for 4 minutes, stirring. Next, transfer the cabbage to the cooking vegetables. Close the lid and start simmering over low heat. If necessary, add a little water.

After 10 minutes, stir the vegetable mixture and add bay leaf and peppercorns to it. Then add tomatoes and salt and pepper to taste. Don't forget to stir the dish sometimes.

The vegetables will take about 30 minutes to cook. Finely chop the greens and add them to the dish when it is almost ready. I served the cabbage with fresh cucumbers.

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Pickled cabbage with tomatoes

Russian cuisine is plentiful and rich in pickles and pickled vegetables. In Rus' they knew how and loved to compose various recipes, and they had to do it year after year, depending on the abundance of fruits. Cabbage is prepared with apples and cranberries, and prunes and other dried fruits or vegetables are placed in barrels.

Ingredients per liter jar:

Step-by-step recipe for simple pickled cabbage with tomatoes

We thoroughly wash the container in a soda solution and rinse off the remaining detergent well. Turning it upside down, leave the glass containers on a clean towel.

Wash the tomatoes. Place in a bowl and set aside for a while to allow excess moisture to drain from the tomatoes. Peel a large clove of garlic. Rinse and wipe the bay leaf dry with a towel.

Along the bottom of clean containers we lay out the garlic cut into plates, peppercorns and bay leaves, it is worth adding fresh dill. Place tomatoes and shredded cabbage in layers.

Place a saucepan with water over high heat, add sugar and salt. Stirring, heat the marinade to a boil. Pour in the bite and boil for another three minutes.

Pour the boiling marinade over the products placed in the jars for five minutes. Pour the marinade into a saucepan, bring it to a boil again and pour it into the jars again. After letting it cool, we repeat boiling and fill the containers for the last time. Cover with lids and seal them hermetically.

We place the jars upside down on a terry towel, wrap them tightly with a thick blanket and leave them under it until they cool completely.

Enhancing the taste of the marinade with sweet pepper is a great idea if the appetizer is being prepared for hearty meat dishes. This cabbage goes well with any side dish, but you should cool it a little before serving.

Ingredients:

How to quickly cook pickled cabbage with tomatoes

We split the cabbage in half, then cut it into thin strips.

After peeling, rinse the carrots and coarsely grate them into the cabbage. Lightly add salt and mix with your hands, knead the cabbage a little.

Peel the onion and sweet pepper. After rinsing, cut the onion into thin half rings and the pepper pulp into short strips. Cut the tomatoes into discs no more than 1 cm wide.

Pour the chopped vegetables into the cabbage and mix gently with your hands. Add sugar, the rest of the salt, coriander, vegetable oil and bite. Squeezing lightly, mix everything thoroughly.

Place some vegetable mixture on the bottom of the prepared jars, and tomato wheels on top of it. We repeat the layers until we fill the containers, do not compact too much! Don't forget to place bay leaves between layers.

Step by step recipe

Option 2: Stewed cabbage with peppers - a quick recipe for a dish with tomatoes

Add sugar in the recipe in case the tomatoes give the dish a sour taste.
It is also added if you have to use paste due to the lack of fresh vegetables. Please note that greenhouse tomatoes are not suitable, they have a lot of moisture, but not juice, in this case it is better to also use a thick paste

Ingredients:

• half a medium-sized head of cabbage;
• large onion;
• 4 tablespoons of pure oil;
• salt and pepper mixture;
• a pinch of sugar;
• large bay leaf;
• two bell peppers and medium-sized onions;
• three tomatoes.

How to quickly cook stewed cabbage with peppers

Step 1:

Choose red peppercorns, purely for the sake of beauty. Clear them of seeds and dissolve them into strips up to 5 centimeters long. Slice the cabbage according to the pepper, maybe a little thinner. Pour a glass of water into the pan, place the chopped vegetables, slightly compacting them.

Step 2:

Turn the stove on to medium heat and place a covered pan on it. We rub the tomatoes, removing pieces of skin if possible, remove the peel from the onion and cut into small squares. Three carrots or cut them if you have time. Heat the oil in a frying pan, put the onion in it.

Step 3:

Fry the onion, depending on the desired taste, the more it darkens, the brighter the dish will be. Temporarily place the onion on a plate and slightly soften the carrots in the pan. Simmer the tomato puree with carrots for about three minutes, then return the onion to the pan. Add some salt, pepper and slightly sweeten the sauté.

Step 4:

Stir the cabbage in the pan; if there is almost no water left at the bottom, add the fried vegetables from the frying pan to it. Salt and add a little pepper, insert the bay leaf into the middle of the vegetables. Simmer for up to a quarter of an hour in a covered pan, then check the readiness of the dish.

Useful tips

Here are some tips from experienced chefs to help you prepare truly delicious stewed cabbage:

1. To give the dish a savory note and thickness, use regular wheat flour. Dry it in a dry frying pan until it becomes creamy, then add 1 tbsp. spoon into the dish 5 minutes before final readiness.
2. Vinegar and sugar will help add a sweet and sour taste. Add them 1 tbsp. spoon 5-10 minutes before the dish is fully cooked.
3. You can remove the specific aroma when preparing any cabbage dish by using stale bread. Place the slice in a saucepan or frying pan; after cooking, remove the bread with a slotted spoon.

Stewed cabbage with zucchini as a side dish

1. Prepare all the ingredients from the list. Instead of zucchini, you can use zucchini. Tomato paste can be replaced with sauce, homemade or store-bought, ketchup, fresh tomatoes without skin or in their own juice. Select spices to suit your taste.

2. Rinse the zucchini. Dip with a napkin and cut into small cubes. Remove frozen vegetables from the freezer in advance and keep them at room temperature so that the vegetables are completely defrosted and excess water is drained. To stew, take a deep frying pan with thick walls or a cauldron. Heat the oil and add the zucchini. Fry for 8-10 minutes over moderate heat, stirring with a spatula.