An ideal side dish for serving meat or fish dishes is stewed cabbage. It turns out to be so juicy and tasty that it is simply impossible to tear yourself away from such a dish, despite the most common ingredients in the composition, which can be easily found in any kitchen. Stewed cabbage in a saucepan takes 20-25 minutes to cook, it is popular in autumn and winter, when such a vegetable is inexpensive and sold in any grocery store.
In the recipe, ground paprika is used to add color to the side dish, but, in the absence of this spice, at home, you can replace it with tomato paste or juice, or canned tomatoes without peel. The main thing is not to stew the cabbage so that it does not turn into mashed potatoes.
Ingredients:
Cabbage - 1 fork (large)
Vegetable oil - 120 ml
Ground sweet paprika - 2 tablespoons
Salt - 1 tablespoon
Ground black pepper - 1 tsp
Onions - 2 pcs.
How to cook:
Prepare the food you need.
Peel the cabbage forks of late varieties from the upper leaves - they are protective and are not suitable for food. Rinse in water and cut into two or four pieces, whichever suits you best. Chop each of them with medium or large strips, ribbons, but do not chop, as the cabbage will stew and lose about 30% of its mass.
Place the slices in a deep bowl and carefully remember with your hands with a little pressure to release the juice.
Peel the onions and rinse them under running water. Cut into half rings.
Pour vegetable oil into a non-stick pot and place on the stove. Add the onion slices and sauté about 3-4 minutes until tender, but do not fry.
As soon as the half rings of the onion turn golden, it's time to add the cabbage.
Place a third of the minced cabbage slices in a saucepan and add half the ground paprika, salt and ground black pepper. Stir immediately by lifting the sautéed onions up and the cabbage down. Reduce heat to medium and simmer for about 5-10 minutes, stirring occasionally.
Once the cabbage mass has shrunk by half, it's time to add the next part of the cabbage.
Put it in a saucepan and sprinkle with the remaining spices, simmer. Add all the cabbage slices in this way. Remember to stir, but not too often.
As soon as all the cabbage becomes soft, but still keeps its shape, the dish is completely ready. Turn off heat and taste. Correct as needed.
Place the stewed cabbage and onions from the saucepan on the plates and serve. It tastes good both hot and cold.
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