Simple and Delicious Stewed Cabbage Recipe

The most delicious, easiest and simplest Lenten dish! Stewed cabbage in a cauldron on the stove requires a minimum of ingredients and time, but how delicious it turns out! Offer it as a separate dish or in addition to meat, cutlets and chicken. Flavors can be changed by adding different spices.
cook time: 50 min
Owen Truitt
Simple and Delicious Stewed Cabbage Recipe

Nutrition Facts (per serving)

67
Calories
3g
Fat
7g
Carbs
1g
Protein

Ingredients (5 portions)

Basic:

Onion 2 pc
Salt to taste
Ground black pepper to taste
Tomato paste 70 g
Carrot 1 pc
Vegetable oil 50 ml
Greenery to taste
Cabbage (small size) 1 head

Recipe instructions

Step 1

Step 1
How to stew cabbage in a cauldron on the stove? Prepare all the products necessary for this. The amount of onions and carrots can be adjusted to taste. You can also add bell peppers and fresh tomatoes to all the ingredients. If you don’t have tomato paste, then take homemade adjika or ketchup.

Step 2

Step 2
So, wash the head of cabbage and remove the outer leaves. They are usually spoiled and are not suitable for further cooking. Chop the cabbage into thin strips, as in the photo.

Step 3

Step 3
Peel the onions and carrots. Cut the onion into half rings or quarter rings. Grate the carrots using a coarse grater or a Korean salad grater.

Step 4

Step 4
Pour a small amount of refined vegetable oil into the cauldron. Heat it over high heat. Send the carrots and onions to fry.

Step 5

Step 5
Cook, stirring, until golden brown.

Step 6

Step 6
Place cabbage and tomato paste in a cauldron.

Step 7

Step 7
If you are using tomatoes, add them to the cauldron at this stage of cooking (I also took some vegetable seasoning). Pour in about 1 glass of water.

Step 8

Step 8
Mix everything well, reduce the flame under the cauldron to moderate and simmer the cabbage under the lid for about 40 minutes.

Step 9

Step 9
During the cooking process, I opened the lid a couple of times and stirred the contents of the cauldron.

Step 10

Step 10
5 minutes before the end of cooking, salt the cabbage to taste. Pepper the finished dish and sprinkle with finely chopped herbs. I usually use parsley, dill or young green onions.

Step 11

Step 11
Serve hot or cold.

Additional rubrics

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