Stewed cabbage like at school. Stewed cabbage: classic and original recipes. Video: classic recipe for stewed cabbage

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With this post I am opening the “GOST” section, which will be marked with the same tag. I’m a little tired of criticizing Soviet cuisine as such, and therefore I will periodically prepare dishes according to the “Collection of Recipes”. Let me explain what it is, this is a book with recipes, which is approved by law for all enterprises catering, dating back to deep Soviet times. To make it even clearer, for any certified chef, it is essentially the main assistant in the kitchen, almost the Bible.
A small digression. It was impossible to buy this book in the USSR; they were stolen, they were stored in safes, they were issued with such supervision that the Lenin Library was at rest.
I really don’t like the fact that the long-standing traditions of the Soviet school are being overthrown by people who only vaguely understand technological processes cooking. But of course they mastered tiramisu and once oysters.
Stewed cabbage, this is the first experience in the last 20 years that I have prepared gram for gram without deviating from technology. Let me say right away that I was delighted.

Recipe for one serving (all products in net).

Fresh cabbage - 200 gr.
Vinegar 9% - 3 gr.
Smoked brisket - 25 gr.
Tomato paste - 8 gr.
Carrots - 10 gr.
Onion - 15 gr.
Flour - 4 gr.
Sugar - 10 gr.

I prepared for 8 servings, multiply accordingly.

The peculiarity of the "Collection of Recipes" is its versatility. Initially, it is divided into 3 “columns”, that is, 1- restaurants, 2- cafes and canteens, 3- workers’ canteens, canteens of educational institutions, etc. I won’t explain that the first column is much richer than the third). There is also a choice of margarine, or lard, or smoked brisket. And there are also tables for the interchangeability of products, let’s say there are no turnips, then you can increase the amount of potatoes and parsley root. In short, the book is universal, you won’t be lost. And of course I took the richest content. After all, I am a restaurant student, not a canteen student).
Let's cook. Pour 20-30% water or broth relative to the mass of cabbage into a saucepan (I have a cauldron), i.e. for 1.5 kg of cabbage, 0.5 liters of broth.

Cut the cabbage into medium pieces and add it to the broth.

I used this smoked brisket as a meat filler and fat for frying.

I cut it into cubes 0.5x0.5 cm and divided it into two halves.

Place half of the brisket in a heated frying pan and render out the fat.

Then he poured the tomato diluted with water into the pan. pasta and sautéed until done.

Immediately added the tomato sauce and vinegar to the cabbage and stirred.
After that, I immediately rendered the fat from the second half of the brisket and fried the onions and carrots on it. At this point, the cabbage was half cooked and the vegetables went with it.

Mixed everything and simmered until almost done. I would like to note that trying cabbage is a special pleasure. 5 minutes before readiness, I added flour sauté diluted with water (I wrote how to make it).

Then he added a leaf, adjusted it to taste with salt, sugar and pepper, and let it boil. Ready.
Can be served as a separate dish, or, for example, with mashed potatoes. This is where the wonderful compatibility is).

Enjoy everyone!

P.S. Anyone who has memories of stewed cabbage from kindergarten or school, forget it, prepare it, you will rediscover it. I opened it and have never regretted it!

Modern housewives know many original recipes for cabbage dishes. We all try to prepare it in such an interesting way that our loved ones and guests will simply gasp! Fortunately, the Internet and television give us the opportunity to explore cuisines from all corners of the world. But we often remember the tastes of childhood: simple, unpretentious dishes that we were fed in canteens back in Soviet times. And no matter how hard we try to repeat them in our kitchen, something doesn’t work out. Let's learn together how to cook the same stewed cabbage as in the Soviet canteen.

Recipe for stewed cabbage according to GOST

The main mistake in preparing such a dish is the incorrect sequence of adding ingredients. Their number and combination are also important.

You will need:

1 kg white cabbage(1 large head of cabbage);
2 onions;
1 carrot;
2–3 tbsp. l. tomato paste;
1 tbsp. l. vinegar (preferably apple cider vinegar);
1 tbsp. l. flour;
1 tbsp. l. Sahara;
1 glass of water (can be replaced with chicken broth);
bay leaf and black pepper - to taste;
salt - to taste;
vegetable oil for frying.

So let's get started.

Prepare the vegetables: cut the onion into small cubes, finely chop the cabbage, grate the peeled carrots. Fry onions and carrots in vegetable oil about 2-3 minutes, stirring all the time.
Fry onions and carrots in oil
Transfer the roast into a casserole, add cabbage there and stir. Pour in broth or water: this will make the cabbage softer and juicier, especially if it is dense. Cover the cauldron with a lid and leave to simmer for 35–40 minutes over low heat.
Mix vegetables in a cauldron and simmer covered
While the cabbage is simmering, stir in a bowl tomato paste and flour. Add to the cabbage after 40 minutes of stewing, along with salt, sugar, vinegar, pepper and bay leaf, stir.
Mix vegetables with seasonings and tomato paste
Cover the casserole again with a lid and simmer for another 10 minutes, then remove from heat.
Serve stewed cabbage “as in a cafeteria”, garnished with herbs.
Stewed cabbage can be served immediately or a little later.

The good thing about stewed cabbage is that it can be served as a separate dish. But it is also perfect as a side dish for almost anything. It can be boiled, fried or baked meat, any poultry, cutlets and fish. Cabbage is also combined with boiled and fried potatoes, pasta, rice and buckwheat porridge and legumes.

Hearty option with sausages or sausages

I cook cabbage very often, including stewed cabbage. Fortunately, her harvest in my garden always pleases me. But if you cook only according to the classic recipe, the dish will soon become boring. So I try to diversify it with something. For example, sometimes I add potatoes or mushrooms. Family members really love cabbage with meat or sausage, and kids simply squeal over sausages and small sausages.

You will need:

1 kg of white cabbage;
1–2 onions;
1 carrot;
300–400 g sausages;
3 tbsp. l. tomato paste;
2 bay leaves;
salt and ground black pepper;
vegetable oil.

We will prepare it like this:

Prepare vegetables in the same way as in previous recipe. The onion can be cut into half rings, if desired.
Chop and grate vegetables
Take a thick-walled saucepan or, better yet, a cauldron, if you have one on hand. Heat a little vegetable oil in it (it should cover the bottom of the container by 1-2 mm). Put all the mixed vegetables there, pour in half a glass of water or broth and put on low heat for 20-25 minutes.
Cabbage will taste better if you fill it with broth rather than water.
Peel the sausages, if they are in a plastic casing, cut them into circles. Add them to the vegetables, add salt, pepper and bay leaf, add tomato paste and stir.
Stewed cabbage with sausages can be served as a separate dish

Video recipe for cabbage stewed with sausages

Stewed cabbage, prepared as in Soviet canteens, is inexpensive, tasty and healthy dish, which is perfect for both children and adults. In addition, all family members will probably like it, and will not take much of your time and effort. Bon appetit!

How many healthy and appetizing dishes can be prepared from cabbage - salads and rosy schnitzels, kapyastnyak, borscht and vegetable soups. However, a universal dish is stewed cabbage. It can be prepared on a regular day as a snack with mushrooms or meat. Stewed cabbage is also suitable for those who are fasting. Stewed cabbage is low calorie dish, which is very important for those who adhere to proper nutrition and watches his weight.

Classic stewed cabbage recipe:

Ingredients: head of white cabbage, 2 large onions, 150 ml. water or meat broth, dessert spoon sugar (the amount depends on your taste preferences), 2 small carrots, 15 ml apple cider vinegar, 30 g of heaped flour, bay leaf, spices, allspice and salt, 2 tablespoons of tomato paste, odorless sunflower oil for frying.

Preparation: grate the carrots on a coarse grater, finely chop the onion. Fry them in vegetable oil until golden brown. Shred the cabbage into strips and send it to the finished sauté. Fry everything together for 5-7 minutes, then add a little water or broth again. Cover with a lid and continue to simmer for 20 minutes. Next, add spices, sugar, vinegar, tomato, flour, salt and pepper. Add the bay leaf a couple of minutes before it’s ready. Simmer for a quarter of an hour.

Stewed cabbage with sausage:

Ingredients: 300 g of any sausage (you can take 2-3 types), 500 g of cabbage, 1-2 carrots, 2 onions, 1 tsp. ketchup or tomato sauce, any spices, salt, pepper.

Preparation: cut the sausage into cubes or strips, fry it in oil. While the sausage is fried, chop the vegetables – carrots and onions. Cut the onion into half rings, and grate the carrots on a coarse grater. As soon as the sausage is slightly browned, we add sauté to it. Fry for 5 minutes, stirring occasionally. Finely chop the cabbage and place it in a frying pan with carrots, sausage and onions. Salt, pepper, season with your favorite spices, add tomato sauce and fry it a little. Next, add water, about half a glass, and simmer for half an hour with the lid closed. Serve the finished cabbage to the table, garnished with herbs.

Recipe for stewed cabbage with mushrooms:

Ingredients: 1 kg of cabbage, about 500 g of any mushrooms (especially tasty when honey mushrooms are used), 2 tbsp. spoons of tomato sauce, 1 tbsp. spoon of apple cider vinegar, 2 medium carrots, 1 tsp. sugar, 2 medium onions, salt, pepper, spices to taste.

Preparation: saute onions and carrots, fry them until golden brown over low heat. Add mushrooms to it and fry over high heat until the excess liquid from the mushrooms evaporates. You can fry the mushrooms separately, which is even more convenient. Shred the cabbage, add it to the sauté and fry for 10 minutes over medium heat. After this time, add tomato paste, salt, pepper, spices, sugar, vinegar and water (1/2 cup). Close the lid and simmer until fully cooked.

Stewed cabbage with meat:

Ingredients: white cabbage – ¼ large head or ½ small head, meat (pork, beef) – 300-400 g, 1 large onion, 1 large carrot, tomato paste – 2 tbsp. l., salt, 10-15 pcs black peppercorns, 1-2 pcs. bay leaves, oil for frying.

Preparation: peel the onions, carrots, remove the top leaves from the cabbage. Wash and dry vegetables and meat. Finely chop the onion and sauté with sunflower oil. Add grated carrots coarse grater, saute together for 2-3 minutes. Add the meat cut into small pieces and fry everything together for a few minutes.

Reduce heat, cover with a lid, simmer for 10-15 minutes. Add shredded cabbage and stir. Simmer for 15-20 minutes (until soft), stirring occasionally. About 5 minutes before it’s ready, add the tomato, salt, and stir. After a couple of minutes, add the spices.

Stewed cabbage with beans, basil and sour cream:

Ingredients: 2 onions, 8 tbsp. l. beans (canned), 2 carrots, 1/2 medium cabbage, 4 tbsp. l. sour cream, 4-6 tbsp. l. olive oil, several sprigs of fresh basil, garlic, pepper, salt.

Preparation: soak the beans in water for 7 hours, and then boil over high heat without a lid for 1-2 hours. Cut the onion into half rings and fry. Three carrots, add to the onions and fry until browned. Finely chop the cabbage, reheat the vegetables and place in the pan. Simmer over medium heat. 5-10 minutes before completion, add salt and pepper, add chopped basil and beans. Place on low heat and simmer until done under the lid.

Recipe for stewed cabbage with chicken:

Ingredients: 1-1.5 kg cabbage, 0.5 kg chicken (breast, fillet or a couple of legs), a couple of tablespoons of tomato paste, salt, pepper, vegetable oil.

Preparation: Cut the meat into large pieces. If it is a leg, then the meat must be cut off, separating it from the bones. For cooking, you can take a frying pan, cauldron or thick-walled dishes. Place the meat in it and fry for about four minutes until it turns white on all sides. Add cabbage cut into thin strips, stir and fry covered for 20 minutes. If the cabbage burns, you can add a little water. Pepper, salt, add tomato paste and stir. Leave to simmer for another 20 minutes until the cabbage becomes very soft. This type of cabbage goes well with mashed potatoes or just boiled potatoes.

Stewed cabbage in a slow cooker:

Cooking stewed cabbage in a slow cooker is a pleasure - you just need to load the ingredients and start the program.

Ingredients: white cabbage – 1 kg; carrots – 2 pcs; onion – 1 piece; tomato paste – 2 tbsp. l.; sugar - 1 tsp; salt, pepper - to taste; sunflower oil.

Preparation: Shred the cabbage with a special vegetable knife or cut into thin shavings. Grate the carrots on a coarse grater. Finely chop the onion with a knife. In a multicooker bowl, heat a little sunflower oil in the “Baking” mode and fry the onion until translucent. Add carrots and cook, stirring occasionally, for another 5-7 minutes. Change the program to “Stew”, add cabbage to the bowl, stir and lower the lid. Cook stewed cabbage in a slow cooker for 40 minutes, stirring the contents of the bowl occasionally. 20 minutes before the end of the program, add tomato paste and sugar and mix. 5 minutes before cooking, add salt and pepper to taste.

Stewed cabbage in a slow cooker will turn out very juicy and aromatic with a small amount fragrant tomato sauce.

In Soviet public catering establishments, stewed cabbage was very popular. The dish was not only very tasty and filling, but also very affordable. And modern housewives will be interested in learning how to prepare just such delicious stewed cabbage as in the dining room.

What products will you need?

Making delicious stewed cabbage is not difficult at all. To do this you will need the following products:

white cabbage - 1 kg;
large carrots - 1 pc.;
large onion - 1 pc.;
tomato sauce - 1 tbsp. l.;
table vinegar - 1 tsp;
granulated sugar - 1 tbsp. l.;
wheat flour - 1 tbsp. l.;
peppercorns - 10 pcs.;
bay leaf - several pieces;
sunflower or olive oil - 1 tbsp. l.;
broth (you can use meat or vegetable) – 0.5 tbsp;
salt - to taste.

Recipe for delicious stewed cabbage just like in a cafeteria

To make cabbage look like it did in childhood, you need to cook it like this:

The cabbage is shredded into thin strips, the onion is finely chopped, and the carrots are grated.
Pour oil into a preheated frying pan and fry the onions and carrots in it for 2-3 minutes.
The roast is transferred to a deeper container with thick walls (cauldron), cabbage is added and poured with broth.
Simmer for about half an hour over low heat.
Tomato sauce is mixed with flour and added to vegetables.
Add salt, pepper, bay leaf, simmer for another 10 minutes, stirring occasionally.

The finished dish is served separately, with meat or a side dish of mashed potatoes. If desired, you can decorate it with chopped herbs or parsley sprigs.

For many people, stewed cabbage is associated with the taste of childhood. Now they can cook it themselves according to the given recipe.

Nowadays you won’t surprise anyone with a recipe for preparing such a simple and tasty dish as stewed cabbage. We will talk about a slightly forgotten recipe according to which stewed cabbage was prepared and served back in the old days of the Soviet Union. At that time, in Soviet canteens they often served this as a main course. delicious dish. Yes and in everyday life women loved to cook it.

Ingredients

Cabbage - one head weighing approximately 1 kg
Carrots - two carrots
Onion - two onions
Chicken breast or fillet - 500 grams. Can be replaced with any chicken meat
Flour - one tablespoon
Tomato paste - two tablespoons. Can be replaced tomato sauce or ketchup
Vegetable oil for frying
Sugar to taste.
Table vinegar - one tablespoon

Place a frying pan on the fire and heat a little vegetable oil. Peel the onion and cut into cubes. Peel the carrots and cut into cubes. Place the onions and carrots in a frying pan for frying. Fry until golden brown.

Cut the chicken meat into small pieces and place in a frying pan with onions and carrots. Add salt, mix and fry.

Shred the cabbage. Place in a pan with other products. Stir, pour in about a couple of glasses of water, bring to a boil, cover with a lid and simmer over low heat for about forty minutes.

After this, mix the tomato paste with flour. Place in a frying pan with stewed cabbage. Send vinegar and sugar there. Mix everything and simmer for about another fifteen minutes. The cabbage is ready. Can be served