: 3, 5, 6, 7, 8, 9, 10, 10s, 11, 15.

Ingredients:

• White cabbage - 200 g;
• Carrots - 10 g;
• Parsley root - 5 g;
• Onions - 15 g;
• Bay leaf - 0.02 g;
• Wheat flour - 4 g;
• Sugar - 5 g;
• Citric acid - 5 g;
• Tomato puree - 20 g.

Calorie content- 137 kcal (proteins - 4.2; fats - 5.0; carbohydrates - 18.8).

Recipe:

• Cut fresh cabbage into strips and place in a pan in a layer up to 30 cm.
• Add water (20-30% by weight of cabbage), citric acid, vegetable oil, sautéed tomato puree.
• Simmer until half cooked, stirring occasionally.
• Add sautéed, cut into strips carrots, onions, roots, and bay leaves.
• Simmer until done.
• 5 minutes before the cabbage is ready, season the cabbage with flour and sugar and bring to a boil.
• To remove the bitterness of cabbage, scald it for 3 minutes before stewing.

Stewed cabbage with apples

Ingredients:

• White cabbage - 130 g;
• Apples - 88 g;
• Butter - 10 g;
• Vegetable broth - 30 g;
• Sugar - 5 g;
• Salt - 1 g.

Calorie content- 191.8 kcal (proteins - 2.6; fats - 8.2; carbohydrates - 26.9).

Recipe:

• Chop the cabbage and simmer until half cooked with the addition of vegetable broth.
• Add apples, cut into strips, sugar, salt.
• Simmer for another 10 minutes.
• Serve with butter.
• Vegetable broth

Cabbage with apples

Ingredients:

• White cabbage - 130 g;
• Apples - 88 g;
• Butter - 10 g;
• Vegetable broth - 30 g;
• Sugar - 5 g;
• Salt - 1 g.

Calorie content- 170.4 kcal (proteins - 2.6; fats - 8.2; carbohydrates - 26.9).

Recipe:

• Place the cabbage head in boiling salted water for 15 minutes.
• Remove, gently squeeze, chop.
• Peel the apples, remove the seeds, cut into slices.
• Melt the butter in a tall saucepan, place a layer of cabbage, then apples.
• Add salt, sugar, continue laying cabbage and apples in layers, the last layer should be cabbage.
• Pour in vegetable broth.
• Cook over very low heat for one and a half hours.
• Vegetable broth: peeled vegetables (cabbage, potatoes, carrots, onions, etc.) coarsely chop, add hot water (1:10), cook for 30-40 minutes over low heat with the lid closed, leave the finished broth for 15 minutes, strain.
• For diets No. 8 and 9, do not add sugar.

Cabbage roll with apples

Diets: 5, 6, 7, 10, 10c, 11, 15.

Ingredients:

• White cabbage - 120 g;
• Apples - 40 g;
• Eggs - 1/3 pcs.;
• Semolina - 10 g;
• Milk - 30 g;
• Butter - 5 g;
• Sour cream 20% - 5 g.

Calorie content- 168.5 kcal (proteins - 6.0; fats - 7.7; carbohydrates - 18.9).

Recipe:

• Finely chop the cabbage and simmer with milk and butter until half cooked.
• Add semolina in a thin stream while stirring constantly.
• Cook for 10 minutes.
• Cool to 70°C, add half the eggs.
• Cut the apples into small slices and simmer.
• Place minced cabbage in a thin layer on a sea cloth, and apples on top.
• Pinch the edges of the dough and place the roll on a greased baking sheet.
• Brush the roll with eggs and sour cream and bake until done.
• When serving, cut into portions and top with sour cream.

Boiled cabbage with butter

Diets: 3, 5, 6, 7, 8, 9, 10, 10c, 11, 15.

Ingredients:

• White cabbage - 200 g;
• Butter - 15 g.

Calorie content- 168.2 kcal (proteins - 3.6; fats - 12.3; carbohydrates - 10.8).

Recipe:

• Immerse the prepared cabbage in cold salted water for 30 minutes.
• Rinse.
• Place in boiling water and cook over low heat with the lid closed until tender.
• Drain the broth and place the cabbage in a colander.
• Drizzle with oil before serving.
• Store warm for no longer than 1 hour.

Vegetarian pudding

Diets: 3, 5, 6, 7, 8, 9, 10, 10c, 11, 15.

Ingredients:

• White cabbage - 220 g;
• Butter - 10 g;
• Wheat flour 1s. - 5 g;
• Milk - 30 g;
• Sugar - 3 g;
• Ground white crackers - 3 g.

Calorie content- 193.6 kcal (proteins - 5.5; fats - 9.3; carbohydrates - 22.0).

Recipe:

• Boil cabbage in salted water.
• Cool, chop.
• Grind the butter with flour, mix with milk and grind again over low heat until the dough begins to pull away from the bottom of the bowl.
• Combine the dough with cabbage, mix, add sugar.
• Transfer the mixture into a mold greased with butter and sprinkled with breadcrumbs.
• Cook for 1 hour.

Cabbage casserole

Diets: 3, 5, 6, 7, 8, 9, 10, 10c, 11, 15.

Ingredients:

• White cabbage - 120 g;
• Semolina - 15 g;
• Eggs - 1/5 pcs.;
• Milk - 30 g;
• Butter - 5 g;
• Sour cream 20% - 20 g.

Calorie content- 194.6 kcal (proteins - 6.3; fats - 10.1; carbohydrates - 19.6).

Recipe:

• Simmer finely shredded cabbage with milk until half cooked.
• Add semolina in a thin stream, mix well, boil, cool slightly, add eggs.
• Stir, place on a greased baking sheet, drizzle with oil and bake.
• Serve with sour cream.

Cabbage charlotte

Diets: 3, 5, 6, 7, 8, 9, 10, 10c, 11, 15.

Ingredients:

• White cabbage - 120 g;
• Carrots - 40 g;
• Milk - 80 g;
• Eggs - 1/3 pcs.;
• Sugar - 5 g;
• Butter - 5 g.

Calorie content- 173.0 kcal (proteins - 6.6; fats - 8.2; carbohydrates - 18.2).

Recipe:

• Cut the cabbage into large pieces, simmer until tender with the lid closed with the addition of milk.
• Simmer the chopped carrots until tender.
• Place cabbage in a thin layer on a greased baking sheet, carrots on top, and cabbage again.
• Pour in milk mixed with eggs and sugar.
• Bake until golden brown.
• Serve with butter.

Cabbage soufflé

Diets: 3, 5, 6, 7, 8, 9, 10, 10c, 11, 15.

Ingredients:

• White cabbage - 120 g;
• Wheat flour 1s. - 10 g;
• Butter - 10 g;
• Milk - 30 g;
• Eggs - 1/2 pcs.

Calorie content- 192.8 kcal (proteins - 6.6; fats - 11.6; carbohydrates - 15.5).

Recipe:

• Boil the cabbage and rub through a sieve.
• Add egg yolks, dried flour diluted with milk, and beaten whites.
• Mix carefully and place in a greased form.
• Place the mold in a saucepan with boiling water and cook until the soufflé hardens and begins to easily separate from the mold.

Cabbage cutlets

Diets: 3, 5, 6, 7, 8, 9, 10, 11, 15.

Ingredients:

• White cabbage - 200 g;
• Semolina - 15 g;
• Eggs - 1/4 pcs.;
• Milk - 30 g;
• Flour psh. 1s. - 10 g;
• Butter - 5 g.

Calorie content- 202.0 kcal (proteins - 8.0; fats - 7.6; carbohydrates - 25.4).

Recipe:

• Simmer finely chopped cabbage in milk with added butter until half cooked.
• Add semolina in a thin stream, mix thoroughly, cook for 15 minutes.
• Cool to 50°C, add raw eggs, stir, form into 2 cutlets. per serving.
• Bread the cutlets in flour and bake in the oven.
• Serve with melted butter.

Cabbage rolls stuffed with vegetables

Diets: 3, 5, 6, 7, 8, 9, 10, 10c, 11, 15.

Ingredients:

• White cabbage - 120 g;
• Carrots - 40 g;
• Rice - 15 g;
• Butter - 5 g;
• Flour psh. 1s. - 5 g;
• Vegetable broth - 50 g;
• Parsley - 5 g;
• Sour cream 20% - 20 g.

Calorie content- 193.8 kcal (proteins - 4.8; fats - 8.2; carbohydrates - 25.2).

Recipe:

• Boil the cabbage with the stalk removed until half cooked.
• Cool slightly, disassemble into individual leaves, and beat off the thickening of the petioles.
• Cut the carrots into small cubes, simmer with butter, and mix with boiled rice.
• Place the minced meat on the cabbage leaf and roll it up.
• Place the cabbage rolls on a greased baking sheet and bake in the oven for 10 minutes.
• Pour in sour cream sauce and continue baking for another 30 minutes.
• Serve with sauce, sprinkle with herbs.

Cauliflower with white sauce

Diets: 2, 3, 4c, 5, 6, 7, 8, 9, 10, 10c, 11, 15.

Ingredients:

• Cauliflower - 110 g;
• Wheat flour - 3 g;
• Butter - 5 g;
• Milk - 30 g;
• Sour cream 20% - 20 g;
• Dutch cheese - 10 g;
• Crushed white crackers - 3 g.

Calorie content- 184.9 kcal (proteins - 7.2; fats - 18.1; carbohydrates - 11.8).

Recipe:

• Boil cauliflower in salted water.
• Place large balls into a clay mold, greased with oil.
• Sauce: dry the flour without changing color with butter, dilute with milk, stir, boil until sour cream thickens.
• Mix the finished sauce with sour cream and grated cheese.
• Slowly stir into cauliflower.
• Sprinkle the mixture with grated cheese mixed with breadcrumbs.
• Sprinkle with oil and place in a very hot oven.
• Cook until golden brown.

Brussels sprouts with cheese

Ingredients:

• Brussels sprouts - 120 g;
• Butter - 20 g;
• Dutch cheese - 20 g.

Calorie content- 255.0 kcal (proteins - 8.5; fats - 21.9; carbohydrates - 6.0).

Recipe:

• Boil cabbage in a large amount of water.
• Place on a sieve and let the water drain.
• Grease the mold with butter and sprinkle with grated cheese.
• Place the cabbage in rows, sprinkle each row with grated cheese and butter.
• Sprinkle cheese on top and drizzle with oil.
• Place the mixture in a preheated oven for a few minutes until browned.

Braised kohlrabi

Diets: 2, 3, 4c, 5, 5p, 6, 7, 8, 10, 10c, 11, 15.

Ingredients:

• Kohlrabi cabbage - 220 g;
• Milk - 50 g;
• Butter - 10 g;
• Flour psh. 1s. - 5 g;
• Parsley - 5 g.

Calorie content- 193.4 kcal (proteins - 8.1; fats - 10.0; carbohydrates - 17.7).

Recipe:

• Peel young kohlrabi cabbage, slice thinly, place in a saucepan with water and part of the butter.
• Simmer in a sealed container until done.
• Before serving, sprinkle with herbs and pour over bechamel sauce.

ATTENTION! The information presented on this site is for reference only. We are not responsible for possible negative consequences of self-medication!

White cabbage can be the basis of many dishes. Salads, first and second courses, preparation for future use - all this can be prepared from cabbage.

Cabbage garnished with apple and cucumber

For two servings of cabbage side dish you need:

• fresh cabbage 600 g;
• cucumber 150 g;
• oil 50 ml;
• apple 150 g;
• soy 30 - 40 ml;
• pepper to taste.

Recipe:

1. The cabbage is chopped into strips.
2. The cucumber is cut into cubes. For this dish, you can use a slightly overripe vegetable.
3. The apple is cut in half, the seed capsule is cut out and cut into slices.
4. In a suitable bowl, combine cabbage with cucumber and apple, mix everything.
5. Heat the oil in a frying pan and place the resulting mixture on it.
6. Simmer the cabbage for 20 - 25 minutes. During this time, the contents need to be mixed 2-3 times.
7. Pour soy sauce into the pan with cabbage and add ground pepper to taste.
8. Cook the cabbage side dish for another 5-6 minutes.

This side dish goes well with cutlets, meatballs, fried meat and chicken. Stewed cabbage with apple and cucumber can be a separate dish. You can prepare a cabbage side dish in 40 minutes; the calorie content of 100 g of side dish is 71 kcal.

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White cabbage recipe in the oven

Cabbage in the oven with a crispy crust

In the oven you can cook cabbage with a crispy crust of cheese and crackers. In French cuisine, this crust is called gratin.

To prepare you will need:

• cabbage 1 kg;
• oils 50 - 60 ml;
• carrots 80 - 90 g;
• onion 90-100 g;
• salt to taste;
• spices to taste;
• sour cream or cream 10% 0.2 l;
• breadcrumbs 100 g;
• cheese 50 g;
• egg.

1. Grate the carrots on a medium grater, chop the onion finely.
2. Chop fresh cabbage into very thin strips and lightly knead it with your hands;
3. Fry the onion in a frying pan until soft, add carrots to it;
4. After five minutes, add the cabbage to the frying pan, salt and pepper it to taste.
5. Fry the cabbage in a frying pan for a quarter of an hour.
6. Take a heat-resistant mold and grease it with oil.
7. Place cabbage in the form.
8. Break an egg into sour cream or cream, add salt to taste and add spices as desired. You can add ground pepper, a pinch of cumin, and a little ground nutmeg.
9. The resulting filling is poured into the mold with cabbage.
10. Grind the cheese and combine it with breadcrumbs. The resulting mixture is sprinkled over the top of the dish.
11. Preheat the oven to + 180 degrees and place the form with cabbage in its central part.

After 20 minutes, the cabbage is ready in the oven. The amount received makes 4-5 servings; 100 g of cabbage baked in the oven contains 152 kcal.

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Recipe for pickling white cabbage at home

Many housewives still remember the time when families salted cabbage throughout the winter. It was filled with huge barrels with a capacity of 100 - 200 liters. Currently, fresh cabbage is on sale all year round, so it can be salted in smaller quantities.

Homemade salted cabbage

For salting you will need:

• cabbage in heads 12 - 13 kg;
• salt 200 - 250 g;
• carrots 5-6 pcs. medium size.

1. Cabbage forks are cleared of the top leaves. The amount of cabbage is given in such a way that without the top leaves and stalks for pickling, 10 kg will remain.
2. The peeled heads of cabbage are chopped using a knife or a special grater.
3. The carrots are washed, peeled and grated on a coarse or medium grater. Its amount can be reduced or slightly increased.
4. Place cabbage and carrots in a spacious bowl. Add salt and mix everything well.
5. After this, the cabbage is transferred to an enamel pan or a food-grade plastic bucket.
6. Place a lid or flat plate on top and place a weight weighing 1.5 - 2 kg. The released brine should cover the cabbage.
7. The cabbage is kept indoors for 2-3 days, after which it is moved to a cool place and stored at a temperature of 2 - 5 degrees.

Salted cabbage prepared according to this recipe can be used after 5-6 days. It is suitable for salads, first and second courses.

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Instant pickled white cabbage recipe

Pickled cabbage, daily

To prepare quick pickled cabbage in 24 hours you will need:

• cabbage 2.8 - 3.0 kg;
• carrots 200 - 250 g;
• garlic 2-3 cloves;
• water 900 ml;
• salt 40 g;
• sugar 40 g;
• vinegar 9% 50 ml;
• oil 50 ml.

Recipe:

1. Cabbage is chopped into medium-sized strips.
2. Grate the carrots using a large-toothed grater.
3. The garlic is peeled and cut into slices.
4. Add salt and sugar to boiling water. Pour in oil.
5. Remove from heat and add vinegar.
6. The cabbage is transferred to a suitable saucepan, combined with garlic and carrots, and mixed.
7. The hot marinade is poured into the cabbage.
8. The cabbage is left on the table for 24 hours.

After a day, the quick pickled cabbage is ready; then you need to store it in the refrigerator. For convenience, pickled cabbage can be transferred to a jar and closed with a lid.

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Spicy white cabbage recipe

Spicy cabbage with garlic and pepper

For instant spicy cabbage you need:

• chili pepper (fresh or dried) 1-2 pods;
• cabbage 2.0 kg;
• carrots 200 g;
• garlic 5-6 cloves;
• water 800 ml;
• sugar 50 g;
• salt 40 g;
• vinegar 9% 70 ml;
• oil 100 ml.

1. Heat the water until it boils and add sugar and salt. Pour in oil and vinegar. Remove the marinade from the heat.
2. The forks are freed from the upper leaves. Cut in half, cut out the stalks from the halves.
3. Each half is cut into 6-8 pieces.
4. Garlic is cut into pieces.
5. Grate the carrots coarsely.
6. Fresh peppers are cut in half lengthwise, the seeds are removed, and then cut into pieces. If dry pepper is used, it is simply ground.
7. Place a layer of cabbage in a suitable container, add carrots, garlic and pepper on top, then again add a layer of cabbage, carrots, garlic and pepper. Do this until all the cabbage is in the container.
8. Pour out the marinade, which has cooled to 35 - 40 degrees. It should cover the cabbage.
9. Keep the cabbage on the table for one day and in the refrigerator for a day.

Spicy pickled cabbage perfectly complements potato and meat dishes.

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Lenten recipes from white cabbage

Low-calorie recipes from white cabbage will help you prepare dishes on fasting days.

Cabbage schnitzel

For a Lenten menu, you can prepare cabbage schnitzels. They will need:

• a small fork of cabbage weighing about 0.8 kg;
• flour 150 g;
• water 0.4 l;
• salt 6-7 g;
• ground crackers 0.4 kg;
• oils 150 ml;
• paprika 3-4 g;
• ground pepper, to taste.

1. Remove the top leaves from the fork, cut it in half and cut each half in half again. So they cut until you get pieces about 1.5 cm thick, and a part of the stalk remains on each piece.
2. Heat the water to a boil, remove from the heat and add salt and flour. Stir everything quickly. The dough should be soft and fluid.
3. Paprika is added to the crackers. In addition to it, you can add spices of your choice, for example, curry, oregano, basil.
4. Each piece of cabbage is dipped in batter and then rolled in breadcrumbs.
5. After this, the cabbage schnitzels are fried in hot oil on both sides.

Ready-made lean schnitzels go well with boiled rice. The calorie content of one schnitzel weighing 120 g is about 100 kcal.

Vegetable side dishes have always been in demand, rich in vitamins and tasty. And today we invite you to prepare a very tasty, satisfying and appetizing side dish of white cabbage!

Ingredients

Step-by-step recipe for making white cabbage side dish with photo

So, let's start cooking:

First, cut the cabbage in half.

Place a container of salted water on the fire and let the cabbage boil for 10 minutes.

After the specified time has passed, turn off the heat and leave the cabbage in boiling water for another five minutes.

Then remove, cool the vegetable and cut into thin segments. Cut with the stalk to prevent the cabbage leaves from falling apart.

Now beat the eggs into a bowl, add the spices and beat the ingredients with a fork.

Dip each cabbage segment into the egg mixture, then into breadcrumbs.

Place a frying pan on the fire, heat the vegetable oil and fry the cabbage until golden brown. That's all, the delicious side dish of white cabbage is ready!

Video recipe Garnish with white cabbage

Cauliflower side dish

And the side dish made from cauliflower is no less tasty and rich in vitamins. And below in the article we will tell you about the recipe for this vegetable dish!

So, in order to prepare a side dish according to this recipe you will need:

Ingredients:
cauliflower – 1.5 kg;
olive oil – 2 tablespoons;
salt – ¼ teaspoon.

Now let's start cooking:

1. Place the cauliflower in a container of boiling salted water and boil the vegetable for five minutes.
2. Then cool the cabbage, cut off the inflorescences with a sharp knife, place them in a container, pour in olive oil, salt and stir.
3. Next, you will need a mold, place the cauliflower into it.
4. Now it’s the turn of the oven; it should be heated to 180 degrees and the vegetable should be baked for 40 minutes. That's all, after the specified time, a hot vitamin vegetable side dish will be on your table!

Enjoy your meal!

Cauliflower is a great option for making a delicious side dish. It is stewed, fried, baked. Often combined with other vegetables, cheese or eggs. A side dish of cauliflower goes well with meat and fish dishes. However, on its own it is very tasty. So, you can bake cauliflower in cream, season it with cheese and get a complete dish. And cauliflower goes well with heavy meat dishes. Also, some recipes can be a real lifesaver for those who are trying to get children to eat healthy vegetables. Breadcrumbs, cheese - all this makes the dish crispy, juicy and tasty.

Simple but delicious recipe

Delicious cauliflower as a side dish is very easy to prepare. In this version, it turns out crispy and salty, so even children eat it with pleasure. To prepare you need to take:

• one head of cauliflower;
• one hundred grams of breadcrumbs;
• two eggs;
• 90 grams of cheese;
• a little salt;
• four tablespoons of vegetable oil;
• a little ground black pepper.

This cauliflower side dish is prepared in a frying pan quite quickly. There is no need to mix anything in advance, everything is prepared immediately. Therefore, many housewives love this side dish recipe. According to their reviews, preparing such a dish is a pleasure. And they eat it in minutes.

How to cook a delicious dish?

Pour some water into the pan and add salt. The head of cauliflower is washed, disassembled into inflorescences, placed in a container with water, and cooked after boiling for another seven minutes. Take out the cabbage pieces and dry them to remove excess moisture.

Heat oil in a frying pan and add cabbage. Fry for about five minutes, add breadcrumbs, stir thoroughly and cook for the same amount. Add eggs and grate cheese. The cauliflower side dish is cooked for a couple more minutes. It can be served either cold or hot.

Stewed cabbage with tomato paste

This side dish is suitable for heavy meat dishes. To prepare you need to take:

• one head of cabbage;
• 60 ml water;
• 60 grams of tomato paste;
• a piece of chili pepper - to taste;
• dried basil - a pinch;
• salt and black pepper;
• twenty grams of butter;
• a couple of tablespoons of odorless vegetable oil.

Stewed cabbage has a pleasant piquant taste and goes well with red meat. Many argue that a piece of chili is necessary in this recipe. If desired, you can use other spices and replace hot pepper with garlic.

How to stew cauliflower? Recipe Description

Cauliflower as a side dish for meat is easy to prepare. To begin with, it is washed, divided into inflorescences, and dried. Cut each piece into plates. Place butter in a frying pan; when it melts a little, add vegetable oil.

Add a piece of chili and fry for just a minute. Add the cauliflower slices, stirring, and fry for about three minutes. Add spices, water, and tomato paste. Stir. Simmer the cabbage for about fifteen minutes. If fresh basil is used, it is added to the cabbage at the end of cooking.

Cabbage with cream: tasty and satisfying

How to deliciously cook cauliflower as a side dish? For this option you need to take:

• one head of cabbage;
• one hundred grams of cheese;
• 200 ml cream;
• salt and pepper to taste;
• a couple of tablespoons of vegetable oil.

To begin with, the cabbage is washed and divided into inflorescences. Place pieces of cauliflower in a saucepan, fill them with water and salt. Cook for five minutes after boiling, then remove the cabbage and transfer to cold water.

On a fine grater. Grease the baking dish with oil, place the cauliflower, and place the stems down. Combine salt, pepper, cream and cheese in a bowl. Mix thoroughly. Pour the resulting sauce over the cabbage. This cauliflower side dish is prepared for twenty minutes at a temperature of 200 degrees. The result should be a golden brown crust. Reviews of this recipe say that it can be served not only as a side dish, but also as an independent dish.

Cauliflower in batter - a flavorful dish

To prepare cabbage in batter, you need to take:

• head of cabbage;
• an incomplete glass of flour;
• two eggs;
• a little salt and pepper;
• 50 ml vegetable oil;
• grated cheese - to taste.

Preparing this version of the cauliflower side dish does not take much time. In addition, the products used are the simplest.

The head of cabbage is washed and then cut into pieces. Boil in boiling salted water for about ten minutes, dry.

The batter itself is prepared. To do this, mix eggs, flour and salt. The batter turns out quite thick. Each inflorescence is dipped in it and then placed in a frying pan with boiling vegetable oil. When the dish turns golden brown, remove it from the pan. Before serving, sprinkle with grated cheese for piquancy. According to reviews, Parmesan is great for this.

Cauliflower with vegetables

This version of the side dish turns out to be very juicy and bright. To prepare it you need to take:

• half a head of cauliflower;
• one zucchini;
• three tomatoes;
• five tablespoons of sour cream;
• a couple of cloves of garlic;
• salt and pepper to taste;
• some grated cheese for serving.

First, prepare all the ingredients. The garlic is peeled and cut into thin slices. The cabbage is washed, divided into inflorescences and boiled in salt water for about ten minutes. Zucchini is cut into small cubes. Young fruits do not need to be peeled. Tomatoes are cut into slices.

First, fry the garlic in a frying pan. You can add a teaspoon of olive oil. Zucchini is thickly salted to release the juice, added to the garlic when it turns brown. Stirring, simmer for seven minutes. Add tomatoes and your favorite spices and cook covered for another five minutes. Add cabbage to the main mass. Mix all ingredients. Add sour cream. Keep until all components are ready. The finished dish is decorated with grated cheese. Served hot. If desired, you can decorate the plates with parsley or basil leaves.

Cauliflower and broccoli side dish

Cauliflower is often used together with other vegetables, such as broccoli. Prepare a simple version of the side dish from the following products:

• 200 grams of cauliflower;
• 300 grams of broccoli;
• a pinch of sugar;
• onion head;
• salt and spices to taste;
• one egg.

First, peel the onions. Finely crumble. Add to the pan, sprinkle with granulated sugar. Cook until soft. Both types of cabbage are introduced, washed and disassembled into inflorescences. Fry, stirring.

To pour, break an egg into a bowl, add salt and any spices and herbs. Beat thoroughly. Pour over the cabbage. Mix everything so that each piece is coated with the egg mixture. Fry until the cabbage is ready.

This cauliflower side dish recipe is super easy! The dish itself turns out bright and beautiful.

Puree of two types of cabbage

• 200 grams each of cauliflower and broccoli;
• 100 ml cream;
• 20 grams of butter;
• onion head;
• a pinch of nutmeg.

This puree is easy to prepare. Both types of cabbage are separated into inflorescences and washed. Place in boiling salt water. Add the peeled onion. It is needed only for taste and aroma. Cook for about ten minutes. Drain off the liquid and discard the onion.

Add cream and butter to the cabbage. Sprinkle with salt and nutmeg. Turn into puree using a blender. This dish is served hot. If necessary, you can adjust the amount of butter and add your favorite seasonings.

Many believe that this option for preparing mashed potatoes can become the main one, displacing the usual potato delicacy.

Delicious side dish with carrots and beans

For this version of a complex side dish of cauliflower and green beans, you need to take:

• 250 grams of small carrots;
• 300 grams of cauliflower;
• two hundred grams of green beans;
• a couple of cloves of garlic;
• a couple of tablespoons of soy sauce;
• juice of half a lemon;
• a bunch of parsley.

Green beans are boiled in salted water. Remove from the stove. Place peeled carrots and cauliflower cut into florets into another pan. Lightly salt and cook for about ten minutes. Then immerse everything in cold water. This will help preserve the color of the vegetables.

All vegetables are placed in a bowl. Finely chopped garlic is fried in vegetable oil. Add vegetables and soy sauce. Heat over low heat for about three minutes. Pour in lemon juice. The finished dish is sprinkled with finely chopped parsley.

Delicious side dishes can be made from healthy vegetables. These include cauliflower. It makes a wonderful side dish. It is stewed, baked, fried. Breadcrumbs, cheese or cream are added to the cauliflower. All these ingredients perfectly complement the main product, giving it a piquant taste and aroma.

Spices play a huge role. Basil, both fresh and dried, harmonizes perfectly with cabbage. You can also supplement this healthy product with other vegetables. For example, household members will like broccoli and cauliflower puree. It is no less tasty than potato, and has fewer calories. It is also worth considering beautiful side dish options made from beans, carrots and cabbage.

Any good housewife enjoys pampering her household with delicious and nutritious dishes. And the ability to use available ingredients makes them even more attractive. Stewed cabbage, which contains many useful microelements and vitamins, is an excellent option for preparing side dishes or fillings for pies. In addition, it has a low calorie content, which will appeal to those who adhere to the principles of healthy and proper nutrition.

Dish recipes

Almost all methods of stewing cabbage do not require the hostess to have extensive culinary experience and skill. The dishes are prepared quite quickly, and the cooking technology is quite primitive. But the result is magnificent.

Classic version

This is a recipe for preparing cabbage using technology that came from the last century, from “Soviet” times. The dish is prepared from the following products:

• White cabbage - 1 kg (small head).
• Onions - 2 pcs.
• Water - 0.5 cups (you can use any meat broth).
• Tomato paste - 2 tbsp. l.
• Chicken fillet - 0.5 kg.
• Fruit vinegar, sugar, flour - 1 tbsp. l.
• Spices: bay, black pepper.

Fry the chopped onion in a frying pan. You also need to put pieces of chicken breast there. Fry the mixture for ten minutes. Place the resulting roast, shredded cabbage into a saucepan and add water (broth). Simmer the mixed mixture for about half an hour. Mix tomato paste, flour, spices, sugar and vinegar and add to cabbage. Simmer the side dish for another 15 minutes.

You can cook stewed cabbage with mushrooms in a similar way. To do this, fresh mushrooms should be boiled, cut and used in the recipe instead of chicken fillet.

Lunch of two types of cabbage

To prepare this dish, you should take an equal amount of sauerkraut and fresh cabbage (chopped), onion (1 pc.), dried mushrooms and vegetable oil. Pour dried mushrooms (it’s better to take white ones) with hot water and leave for an hour.

Place fresh cabbage in a pan of water and place on the stove. After boiling, cook for about a third of an hour. After this time, the water should be drained. Add pickled vegetables, salt and a lot of vegetable oil (at least half a glass) to fresh cabbage. The vegetables continue to stew.

Chopped onions are fried in a frying pan, chopped porcini mushrooms (already softened) are added to them and also fried a little.

The frying is introduced into the cabbage, the whole mass is mixed and simmered until tender for at least 20 minutes.

If you have to make a choice on how to deliciously cook stewed cabbage, many will like this recipe. Unlike other methods of stewing cabbage, this option is quite high in calories (due to the use of a large amount of sunflower oil), but the dish turns out very tasty. A special taste is added by eating this side dish with potatoes prepared in any way: fried, boiled or mashed.

Solyanka with sausages

The combination of sausages and stewed cabbage will surely appeal to many. In addition to the fact that the dish is delicious, it belongs to the dietary category. In addition, it requires very little time to prepare. If the question arises of how to make stewed cabbage quickly, this option is best suited. You can take both milk and smoked sausages. If you don’t have them on hand, boiled sausage or sausages will come in handy.

You will need the following products:

• cabbage fork;
• 0.3 kg sausages;
• 2 carrots;
• 50 g vegetable (preferably olive) oil;
• salt and herbs.

The saucepan is placed on the fire, oil is poured. When it warms up, add finely chopped (or grated) carrots and a shredded head of cabbage. After the vegetables are fried, hot water (about half a glass) is poured into the container and the side dish is stewed for about a quarter of an hour. At the end of the process, finely chopped greens are added to the cabbage.

Side dish with eggplant

Adding eggplant adds a certain piquancy to the cabbage stew recipe. Many people will like this combination.

For preparation you will need the following ingredients:

• White cabbage - 1 fork.
• Eggplants - 0.3 kg.
• Carrots and onions - 1 pc.
• Water - a glass.
• Oil for frying - 50 g.
• Salt, black pepper, ground paprika - to taste.
• Greens (dill is best).

Shredded cabbage is poured into a saucepan with water (cold) and simmered for a quarter of an hour after it boils. In this case, the container should be covered with a lid.

While the cabbage is cooking, finely chopped onions and carrots are fried in a frying pan with heated vegetable oil. This process takes approximately 5 minutes. Add diced eggplant to the vegetables and simmer all together for another 10 minutes.

The prepared vegetables are mixed, sprinkled with salt and spices and fried together for literally two minutes. It is best to serve this side dish sprinkled with herbs.

Vegetable mix

This dish is prepared in a slow cooker. This technology allows you to preserve maximum nutrients in products.

To prepare the side dish, you should stock up on the following products:

• cabbage head;
• 2 zucchini;
• 3 tomatoes;
• 2 onions;
• 4 potatoes;
• 1 carrot;
• half a glass of sour cream (you can use mayonnaise);
• 2 cloves of garlic;
• sunflower (or any vegetable origin) oil;
• spices, herbs.

Chopped onions are fried in a slow cooker. While it is cooking, potatoes and zucchini are cut into cubes and carrots into strips. The head of cabbage is chopped, the tomatoes are cut. All vegetables, except potatoes, are added to the slow cooker. When the vegetables are fried, potatoes are added there and spices are added. The multicooker lid is closed and the side dish is stewed for 8 minutes. After the specified time, open the lid, add sour cream and herbs and simmer for another 7 minutes.

If you are too lazy to complete all the steps listed, you can add all the vegetables to the slow cooker at once and let it simmer.

Cabbage cooked with minced meat

To prepare the dish you will need minced meat. You can take any: pork, beef or even chicken.

Ingredients you will need:

• 1 head of white cabbage;
• 0.5 kg minced meat;
• 3 onions;
• 3 tbsp. l. tomato paste;
• vegetable oil for frying;
• ½ glass of water;
• pepper, salt - to taste.

Shred the cabbage. Cut the onion into thin half rings. Fry them in a saucepan and leave to simmer for half an hour. Season the minced meat with salt and pepper and fry in a frying pan, stirring occasionally. The meat should be added to the cabbage, add tomato paste and water. You need to simmer the side dish for a quarter of an hour under the lid, stirring occasionally.

Vegetables with rice

This recipe is classified as rare. However, the dish tastes interesting. Besides, everything The ingredients are quite inexpensive:

• 0.15 kg rice;
• 0.5 kg cabbage;
• 0.3 kg of potatoes;
• 0.15 kg carrots;
• 0.2 kg onion;
• 2 tbsp. l. tomato paste;
• sunflower oil;
• spices.

Rinse the rice thoroughly under water and boil until half cooked. Cut the onion into half rings, carrots into strips. Fry vegetables in vegetable oil. Chop the white vegetable. Add it to the same saucepan where the onions and carrots were fried and simmer over low heat, adding water or broth.

Add tomato paste to the vegetable mixture and leave to simmer until the cabbage is ready. Meanwhile, peel the potatoes, cut them and boil them until half cooked. Add potatoes, rice and salt with spices to the container with the stewed vegetables. Simmer the combined ingredients for about 10 more minutes.

The dish can be served.

The combination of rice and vegetables makes for a nutritious and delicious side dish.

Recipe with prunes

The addition of this dried fruit adds piquancy to the stew. You can also use smoked prunes. The side dish is prepared very quickly and without any tricks.

The following components of the dish should be prepared:

• 1.5 kg cabbage;
• 0.3 kg chicken fillet (meat can be excluded from the recipe during fasting);
• a glass of prunes (pitted);
• 1 piece each onion and carrot;
• 3 tbsp. l. tomato paste;
• vegetable oil;
• salt, seasonings.

Fry diced chicken in a saucepan. Gradually add onion half rings, grated carrots, chopped head of cabbage (without stalk). Pour 100 g of water (boiling water) into the mixture and simmer the food for about a quarter of an hour.

After this, remove the lid and add tomato paste. If the prunes are excessively dry, they should be briefly placed in a container of water. Dried fruit is also added to the saucepan. Another 100 g of boiling water is poured into the side dish, spices and salt are added. All ingredients are mixed and simmered, covered with a lid, for a quarter of an hour.

Sauerkraut stewed cabbage

This option will be an excellent side dish for all meat dishes. Cabbage prepared according to this recipe is especially loved in the Baltics. A special feature of this method is the large amount of carrots.

To prepare you will need: a kilogram of sauerkraut, 600 g of fresh carrots, 3 onions, vegetable oil (the dish will be more tasty if you use pork fat instead of oil) and ½ tablespoon of cumin.

Fry chopped onions in a saucepan, add grated carrots and simmer them for a while. Place a head of cabbage cut into strips with the vegetables and fill it with water so that it covers the vegetables. Leave the cabbage to simmer until ready. After half an hour, you just need to remember to add cumin.

Despite the apparent simplicity of the recipes, every housewife has her own secrets. So that the result of the work done can only deserve praise, You should prepare food correctly and take into account the advice of experienced chefs:

1. Many recipes contain sauerkraut as one of the ingredients. It can be too salty, which sometimes affects the taste of the entire dish. In order to remove excess salt, the vegetable can be washed. But this removes vitamin C, which is extremely undesirable. Therefore, it is recommended to use homemade sauerkraut or learn to compensate for the taste by adding granulated sugar.
2. The hard outer leaves of the head of cabbage should not be used in cooking.
3. Many people cannot stand the smell of cabbage dishes being cooked. A dry slice of bread placed in the vegetables will help with this. It will absorb unpleasant odors. Just remember to remove the bread from the dish at the end of cooking.
4. Wheat flour fried (to a light creamy hue) in a frying pan will give cabbage dishes a thick consistency. It should be added to the side dish about 5 minutes before the end of the stew. Flour will also give the side dish an original taste.
5. Using a multicooker for cooking will not only make the process easier, but will also allow you to preserve maximum nutrients in the food.
6. Vinegar and sugar (a tablespoon each), added at the end of cooking, allow you to add a sweet and sour note to the dish. The addition of vinegar is not used in recipes with sauerkraut.
7. You can cut a head of cabbage in different ways: either manually or using a shredder. The thickness of the straws or cubes can also vary. This procedure will not affect the taste. Maybe only on the appearance of the side dish and a little on the cooking time.
8. Please note that the stewing time for young and winter cabbage is not the same. If it takes 20 minutes to cook a freshly picked vegetable, then at least forty is required for a long-stored vegetable.
9. When sunflower oil is used in preparing side dishes, it is better to use unrefined oil. The dish will turn out even tastier.

Using different spices and variations of ingredients allows you to create real culinary masterpieces from a simple and inexpensive vegetable.

When looking through options for what to cook for lunch or dinner, cabbage dishes do not always come to mind. But in vain. What’s so good about stewed cabbage: there are a lot of recipes, the side dishes are very tasty and varied, and most of them are not high in calories.

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