Today I decided to make a light vegetable dinner - stewed cabbage with potatoes. On the one hand, it is light, but also satisfying, and most importantly, budget-friendly. After all, potatoes satisfy hunger well. The dish tastes very tasty and spicy, the sauce adds a tomato note. The dish is prepared very quickly, and even a novice cook can handle it, because we only need to chop the vegetables and cook them in a frying pan. And if difficulties arise, you have at hand a recipe with step-by-step photos, in which everything is described in detail.

There are many options for preparing stewed cabbage; you can add the following ingredients to it: mushrooms, meat, beans, cereals, vegetables. But my favorite option is stewed cabbage with potatoes; all members of my family eat it with pleasure. I eat it as a main dish, but the male gender prefers it with pieces of meat. We will stew fresh cabbage, but you can add a little more sauerkraut, it will add more acid. But you should know that when fermented, the product cooks much faster. You can cook in a frying pan, in a saucepan or a slow cooker, it depends on your preferences.

Ingredients

• Fresh cabbage – 400 g.
• Potatoes – 3 pcs.
• Tomato paste – 2 tbsp
• Salt – 0.3 tsp
• Black pepper - a pinch
• Water – 0.5 cups of water

How to cook stewed cabbage with potatoes

Cut the onion into pieces and grate the carrots on a coarse grater. Fry the vegetables in a frying pan with vegetable oil until half cooked. If you want a completely dietary option, then do not fry the vegetables.

Meanwhile, chop the cabbage, add it, salt and mix. Fry over medium heat for 3-5 minutes. You can cut with a knife or shredder.

Quickly peel the potatoes, cut them into small pieces, roughly like soup, and add them to the pan. Season with ground black pepper and salt. Then, pour half a glass of water, reduce the heat and simmer under the lid for another 30 minutes. Don't forget to stir and watch the amount of liquid so that the vegetables don't burn.

Add tomato paste, stir, cook for another 10 minutes.

Here is the whole recipe for stewed cabbage with potatoes, serve it hot on the table. Bon appetit!

• It is better to fry the vegetables first, then the taste will be richer.
• For satiety, you can add: mushrooms, beans, meat. Some people use ready-made beans in tomato; in this option, you can kill two birds with one stone, because the beans will add satiety and the tomato will add sourness.
• Tomato can be different, so it is better to put less acid so as not to spoil the dish.
• You can add garlic, it will add pungency and aroma.
• It’s easy to check the readiness of potatoes, just cut a piece with a knife and if it cuts easily, then it’s ready.
• Tomato paste can be replaced with ketchup, adjika or tomato juice.
• So, stewed cabbage with potatoes is suitable for a simple family dinner or for a snack.

The ideal dish for lunch or dinner is stewed cabbage with potatoes; today we’ll talk about how to deliciously stew it in a frying pan, in a cauldron or in a slow cooker. The dish is simple, but not everyone succeeds; at first, I myself prepared the mess, which also got burnt.

How to deliciously stew cabbage with potatoes

1. You can add any meat, chicken, sausages, and other vegetables to cabbage stewed with potatoes. Tomato is often used in the recipe.
2. If meat is used in a dish, it is first fried; it would be more useful to simply simmer it and then add vegetables.
3. Some people like cabbage with a crunch, then it is added at the end of cooking.
4. To prevent the potatoes from falling apart when stewing, cut them larger than for soups. Some varieties contain a large amount of starch and therefore boil quickly.
5. It turns out delicious to stew cabbage with potatoes in meat broth, even if meat is not used according to the recipe.
6. During the vegetable season, adding fresh herbs to the dish will be very helpful.

Stew cabbage with potatoes and meat

The most popular cooking option. I usually cook this recipe in a thick-walled duck pan or a high cast-iron frying pan. I give you a classic recipe, then use your imagination and add your favorite spices.

We take:

• Half a kilo of meat, optional
• Half a kilo of fresh cabbage
• Large size onion
• Medium sized carrot
• Five small potatoes
• Lavrushka
• Table salt
• Pepper mixture
• Three spoons of tomato paste
• Two spoons of sunflower oil

Cooking process:

Cut the meat into cubes. We chop the onion into a thin feather, just three carrots. Pour oil into a saucepan or cauldron, wait until it heats up well and add the meat, fry a little and add onions and carrots, stirring until they turn golden. Afterwards, reduce the heat and add half a glass of water. Now simmer the meat under the lid until half cooked.

Cut the potatoes into pieces, a little larger than the meat, add them to the cauldron, by which time the water will have evaporated. Fry for about ten minutes and add finely shredded cabbage. Dissolve the tomato paste in half a glass of drinking water, pour it into a dish, immediately add salt and season, add a bay leaf and simmer until fully cooked.

Cabbage with potatoes stewed in a slow cooker

In our favorite slow cooker, the dish turns out more flavorful due to the fact that it is cooked under a tightly closed lid. It turns out very rich and tasty with duck, which you can replace with pork.

We'll take:

• Half a carcass of domestic duck
• Six medium potatoes
• Half a small head of cabbage
• Bulb
• Medium carrot
• Three large spoons of tomato
• A glass of raw water (broth)
• Two tablespoons of vegetable oil
• Regular salt
• Pepper mixture
• Khmeli-suneli

Cooking:

We cut the half duck carcass into small pieces. Drizzle oil into a bowl and fry the poultry meat for twenty minutes in baking mode. In the meantime, cut the onion into half rings and carrots into thin slices. Add them to the meat and fry for another ten minutes.

We cut the potatoes into large cubes and the cabbage into strips using a special knife. Add to the meat, salt, add spices and tomato paste diluted with water. We set the extinguishing mode for an hour. After cooking, you can add chopped herbs.

Cabbage with potatoes stewed in a frying pan, fried

Our most favorite recipe. You can cook with or without meat. The main thing here is the ability to fry the vegetables well, which changes the taste. To prepare the dish, I use a deep frying pan and a regular one.

We will prepare:

• Half a kilo of pork
• Half a kilo of cabbage
• Half a kilo of potatoes
• Half a glass of vegetable oil
• Three big tomatoes
• Onion
• Lavrushka
• Two cloves of garlic
• Medium sized carrot
• Table salt
• Pepper mixture

Cooking process:

Cut the pork into cubes, pour into heated oil in a deep frying pan, fry for about twenty minutes. Then add the onions and carrots and fry them too.

In a shallow frying pan, fry the potatoes, cut into cubes, until beautifully crusted. We put it with the meat and fry finely shredded cabbage in the same frying pan, then we also put it in a deep frying pan.

Remove the skins from the tomatoes and cut them into small cubes, add to the dish, salt, season, add half a glass of water and simmer under the lid for twenty minutes, at the end add finely chopped garlic.

Stew cabbage with potatoes and chicken

Always a win-win for dinner. It cooks quite quickly and always turns out delicious.

We take:

• One chicken breast
• Six medium potatoes
• Half a kilo of cabbage
• Medium sized carrots
• Small onion
• Lavrushka
• Two tablespoons of vegetable oil
• Pepper mixture

Cooking process:

Wash the breast and cut it into cubes, lower it to the bottom of a cauldron with heated oil. Fry a little and add the diced onion and carrot sticks. Let it simmer until golden brown.

We cut the potatoes into large pieces, just shred the cabbage. Add to the chicken meat, reduce the heat, season and cover with a lid, and simmer until fully cooked.

Stewed cabbage with potatoes and minced meat

We will prepare:

• Half a kilo of minced pork and beef
• Five potatoes
• Half a kilo of fresh cabbage
• Three large spoons of tomato
• Two spoons of sunflower oil
• Large onion
• Pepper mixture
• Dried basil
• Table salt
• Half a glass of water

Cooking process:

We will cook in a deep frying pan or cauldron with thick walls. Pour oil into the bottom and heat it well, this is a prerequisite for frying the minced meat so that it does not form in one lump. Fry until golden brown, add chopped onion to the minced meat.

Cut the cabbage into strips, add to the minced meat, mix, fry a little together. The potatoes need to be cut into cubes, we also put them in a cauldron, add salt and season. We dilute the tomato in water and pour it into the dish. Cover tightly with a lid and simmer for half an hour. At the end you can sprinkle fresh herbs.

How to stew cabbage with potatoes and sausages

Quite a budget dish, originally from college. We then cooked it in a saucepan in the dorm kitchen.

We'll take:

• Four hundred grams of milk sausages
• Half a kilo of cabbage
• Half a kilo of potatoes
• Lavrushka
• Two spoons of tomato
• Medium bulb
• One carrot
• Khmeli-suneli
• Pepper mixture

Cooking process:

Remove the film from the sausages and cut them into pieces, chop the onion into half rings, and chop the carrots into cubes. Fry everything together until golden brown.

Grate the cabbage, or chop it with a shredder, send it to the sausages and fry it a little too.

Cut the potatoes into cubes and add them to the pan, let them fry with the rest of the ingredients. Then lower the temperature, add the tomato and all the spices along with salt. And let's simmer for about twenty minutes.

Sauerkraut stewed with potatoes

Almost everyone knows about the benefits of sauerkraut, but not everyone likes dishes with it. In this recipe I use paprika and turmeric for flavor and color, it turns out aromatic, beautiful and tasty.

We'll take:

• Two hundred grams of sauerkraut
• Five medium sized potatoes
• Large onion
• Two large spoons of vegetable oil
• Pepper mixture
• Paprika
• Turmeric
• Dried parsley
• Glass of hot water

Cooking process:

The cabbage needs to be squeezed out of the brine; if it is too sour, it is better to rinse it. Cut the onion into cubes and fry for about twenty minutes along with the cabbage in a frying pan.

Cut the potatoes into large pieces and place them in a saucepan or cauldron, lay cabbage and onions on top, season with spices and pour boiling water over them. We don’t add salt; you can add salt at the end if you wish. Simmer for twenty minutes.

Stewed cabbage with potatoes and zucchini

The easiest dish of the summer season, when the early cabbage has ripened and the zucchini has begun to appear. Very tasty, dietary dinner.

We'll take:

• Half a head of cabbage
• Six potatoes
• Medium carrot
• Small young zucchini
• Two large spoons of vegetable oil
• Table salt
• Pepper mixture
• Fresh herbs
• Two cloves of garlic

Cooking process:

Shred the cabbage with a shredder, cut the potatoes and zucchini into equal cubes. Chop the onion into thin feathers, carrots into thin cubes.

Heat the oil in a cauldron and simmer the carrots and onions, then add the cabbage to them, fry them a little too and add the potatoes and zucchini. Simmer covered for thirty minutes. At the end, add chopped garlic and herbs.

Potatoes with meat and cabbage. Potatoes with meat and cabbage are very filling, tasty and popular. This dish will be especially tasty when stewed, and it’s simply beyond words to describe how good the pork with potatoes and sauerkraut is! This dish will be appropriate both in winter and summer, both for a regular lunch or dinner, and for a holiday table!

You can use any meat to prepare this wonderful dish: pork, lamb, and beef are equally suitable for this. However, poultry (turkey, duck or chicken) is also quite suitable. The meat is usually cut into pieces and lightly fried (it needs to be fried separately, without mixing with the other ingredients). And if the meat is too tough or not very young, it can be stewed until half cooked under the lid. Then the meat is combined with separately fried onions and carrots. But potatoes are most often placed raw, although some housewives lightly fry them (in a frying pan with oil). In this case, the tubers can be cut as you like - into cubes, cubes, slices, etc.

If fresh cabbage is used to prepare a dish, then it can be placed raw or lightly fried, but nothing additional needs to be done with sauerkraut. It is important not to forget that if fresh cabbage is used for stewing, the finished dish may turn out tasteless and quite bland. To remedy the situation, add apple cider vinegar or lemon juice to the dish at the very end of cooking, the main thing is not to overdo it. You can add a little sour cream at the end of cooking.

In addition to the main ingredients, tomatoes or tomato paste are often added to this dish. They are also added to the dish towards the end of cooking (in the worst case, in the middle), since they significantly slow down the cooking of vegetables. And if the vegetables are not particularly juicy, it is quite acceptable to pour a small amount of broth or water into them. As for spices, salt, bay leaf and pepper are most often used to prepare potatoes with meat and cabbage. Quite often the dish is seasoned with fresh herbs. However, it is not forbidden to diversify it with fresh vegetables: zucchini, peppers, pumpkin or eggplants.

You can stew potatoes with meat and cabbage either in a spacious cauldron or in a good saucepan, but the first option will still be the most preferable. And to make the dish especially tasty and aromatic, you can add mushrooms to it - you can use fresh mushrooms, which are pre-fried in a frying pan with the addition of oil, or you can limit yourself to a jar of canned champignons.

It happens that you need to quickly prepare dinner from a minimum amount of ingredients, while ensuring that all family members are satisfied. For housewives, stewed potatoes with cabbage have become such an indispensable recipe.

How to stew potatoes and cabbage in a frying pan

This recipe is a lifesaver for any housewife. It can be prepared not only in summer, but also in winter. The dish is so simple that even with minimal cooking skills it will not be difficult to make. And you can serve it as an independent dish or as a side dish for meat.

Required ingredients:

• 4-5 potatoes;
• 1 white cabbage (not large);
• 1 carrot;
• 1 onion;
• 1 glass of water;
• 2-3 tbsp. spoons of tomato paste;
• vegetable oil;
• salt, pepper (to taste).

Cooking process:

• First, peel the vegetables.
• Chop the onion into small pieces and fry in vegetable oil.
• Grate the carrots. When the onions turn golden, add the carrots to the pan.
• Cut the potatoes into small cubes. Add to roasting vegetables.
• Cover with a lid and leave everything to simmer over low heat. Don't forget to stir them.
• Chop the cabbage into thin strips. Add to the rest of the vegetables and leave to simmer for another 7-10 minutes.
• Mix a glass of water with tomato paste, salt and pepper.
• Pour this mixture into the dish being prepared and stir.
• Simmer everything until done.

How to stew potatoes and cabbage in a slow cooker

You can cook this dish not only in a frying pan, but also in a slow cooker. The taste remains unchanged, but the process becomes even simpler. The ingredients remain the same.

Cooking method:

• Peel, wash and chop all vegetables.
• Fry the onions and carrots in baking or frying mode for about 10-15 minutes.
• Then add potatoes, cabbage, salt, pepper and tomato paste to the bowl. Pour 2 glasses of water and mix thoroughly.
• Close the lid and set the baking or stewing mode for 60 minutes.

After an hour, all that remains is to stir the finished dish.
The mode should be chosen taking into account the model of your multicooker.

How to stew potatoes and cabbage - improvisation

You may not be limited in the choice of products when preparing this dish. By adding certain ingredients, you can easily diversify the recipe.

What can you add:

• Chicken, meat or minced meat. To do this, fry the meat with onions, and only after that add the rest of the vegetables. You will have a complete dinner.
• Mushrooms. They should be sautéed together with onions and carrots; use champignons.
• Zucchini. As with mushrooms, fry with onions and carrots, cut them into small cubes.

Bon appetit!

Stewed cabbage is a dish typical of the cuisines of many European and Slavic peoples. It has many names, variations of recipes and tastes. Some people stew sauerkraut, while others stew them fresh. Vegetables, mushrooms, sausages and frankfurters, meat and poultry are added to it. But the essence of the dish still remains the same - it is tasty, juicy, healthy and inexpensive. That’s why it’s important for a housewife to know how to stew cabbage.

The following recipe for stewed cabbage with potatoes is universal. The finished dish can be served as a side dish for meat dishes, poultry dishes, sausages and sausages. Also, stewed cabbage can be a separate dish. For example, during Lent or for vegetarians. Vegetables will make the food juicy and appetizing, and potatoes will add nutritional value, making it more satisfying.

Taste Info Main courses from potatoes / Main courses from vegetables / Stewed potatoes / Stewed cabbage

Ingredients

• Cabbage - 700 g;
• Carrots - 1-2 pcs.;
• Onions - 1 pc.;
• Potatoes - 3 pcs.;
• Tomato juice - 1 tbsp.;
• Parsley – 1 bunch;
• Vegetable oil - 3 tbsp;
• Black allspice - 3-4 pcs.;
• Salt - 1 tsp.

How to cook stewed cabbage with potatoes

First, prepare your ingredients. It's best to start with the onions, as they will go to cooking first. A large onion needs to be peeled, rinsed under cold water and chopped. The cutting shape can be cubes or thin half rings.

Peel the juicy carrots, wash them thoroughly and grate them on a coarse grater. You can cut it into thin strips. If using old wilted carrots, increase the quantity.

Remove the top dirty leaves from the head of cabbage. Finely chop the rest of the cabbage. If it is a little old, you can mash it with your hands to properly soften each piece.

Peel the potatoes, wash and cut them. Choose the shape and size of the cut at your discretion. The larger the potatoes are cut, the longer they will have to cook.

In this recipe we will cook stewed cabbage with potatoes in a frying pan. It is best to use deep dishes with a thick bottom. But if you don’t have a suitable frying pan or you want to cook a lot of cabbage at once, you can simmer it in a saucepan.

In the selected container, sauté the onions and carrots.

After the vegetables become soft, add cabbage to them. Mix everything together and simmer for 15 minutes.

Add chopped potatoes. Mix again.

Salt, pepper, add tomato juice. If desired, you can also add a bay leaf, a clove of garlic or a few peas of coriander.

Simmer for another 10-20 minutes until the potatoes are ready. Before serving, do not forget to remove the garlic and bay leaves, and sprinkle the dish itself with chopped herbs.

• To check the readiness of the potato pieces, pierce one of them with the tip of a knife or fork. Cooked potatoes will pierce or break easily.
• Garlic can be added whole clove or chopped.
• If you don't have tomato juice, you can replace it with diluted tomato paste. To do this, you need to dilute it half and half with water, and then use it as juice. In addition to pasta, any tomato sauce or chopped fresh tomatoes will also work.
• For even more satiety and juiciness, you can stew cabbage with potatoes and mushrooms. Then the latter need to be laid at the same time as the potatoes.
• Cabbage is especially tasty when stewed together with the meat component. Moreover, it does not have to be pieces of meat. You can add a little duck or pork fat to the dish during the cooking process, and use the meat itself for other purposes.
• If you are serving stewed cabbage with sausages, roasted ribs or shanks, place the side dish directly under the meat. Then the juice flowing from it will saturate the cabbage side dish.

• You can use sauerkraut for stewing. But in this case, be sure to take into account the cooking time - the fermented product will cook faster than the fresh one. Therefore, reduce the stewing time by one and a half to two times.
• The same goes for young cabbage. If you cook this one, keep in mind that its fresh young leaves will cook much faster.
• If the vegetables in a dish turn out to be too juicy and produce excess liquid, do not evaporate it. It is better to add a small spoon of flour to the dish and stir. It will thicken the resulting juices, turning them into a sauce.