Sauerkraut stew with potatoes. Recipe for stewed sauerkraut with potatoes. How to cook? Cabbage with potatoes stewed with meat

Delicious, sitna that korisna їzha be-yakіy people turn the strength that will give you a warm mood! Cook this herb to help the recipe for stewed sauerkraut, and, perhaps, it’s a misunderstanding of the culinary. For simplicity, accessibility, and miraculous savory taste, it rightfully takes one of the main places on the dinner table.

Urinary mania can be introduced to the main product (sauerkraut) supplementary products.

For the preparation of tsієї idle time, you need a little time for that victoria of the advancing warehouses:

sauerkraut - 0.4 kg;
meat loin part - 0.2 kg;
carrot and cibula - 2 pcs each;
tomato paste - 2 tbsp. spoons;
tsukor-pisok - 1 teaspoon without weights;
bay leaf - 2 leaves;
winter pepper, the quantity is determined independently

Pokrokove preparation:

Meat is chopped with small pieces of medium size.
Okremo ready vegetables. Onion cleansing is roughly cut into cubes. Carrot rubbed through a grater.
To extinguish with the right choice, use a chavun frying pan or with non-stick coatings, which may have high sides. Let's pour oil. If it boils, carefully spread the pieces of meat. Sob shmatochki pіdrum'yanilis, smeared with a stretch of 10 strands.
Before the meat, we add a cibula and a carrot. Gasimo 5 khvilin.
They gave us sauerkraut. Pepper and throw laurel leaves. Ingredients in the frying pan are relatively mixed, pouring water and quenching too much.
After 10 hvilin dodaemo tomato sauce for greater brilliance of savory tastes. So that the dish did not sour much, pidsipaemo tsukor. It’s necessary to add water, so that it’s safe the right process extinguishing. Ready 15 more quills.

German stewed sauerkraut recipe

This is a traditional German herb that has its own flavor and recipe. Served with the addition of meat delicacies, such as pork knuckle, okist, ribs and others.

Products needed:

sauerkraut (without carrots) - 0.5 kg;
bacon - 50g;
oliya (olive abo roslinna) - 2 tbsp. spoons;
cibulya-ripka - 1-2 heads;
apple - 1 pc;
berries yalivtsyu (3 pcs.), kmin;
homeland (water) - 300 gr.

Pokrokovo recipe:

Zlivayemo rozsil and for the need to wash sauerkraut and give steaks.
Cut the bacon into straws, and the cibula into pivkiltsy. Throw them at the frying pan with boiling olive oil. Smear the docks not to show caramel vіdtinok.
Bring sauerkraut and spices. Mix everything relatively.
After 10 quills, pour in water and put out 15 quills.
The remaining ingredient, the necessary quenching is the whole apple, cut into small pieces. Wash vegetables with an apple and bacon for another 10 quills.

Invisible, savory side dish is ready!

Braised sauerkraut with potatoes

For everyone who fasts, it's the best way to restore strength, and for others - an appetizing side dish to meat.

Ready for storage:

sauerkraut - 1 kg;
potato bulbs - 5 pieces;
carrot, cibula - 1 pc;
oliya sonyashnik - 100 ml;
sour pisok - 0.5 year. spoons;
spices (silt, pepper)

Pokrokovo recipe:

Potato bulbs are cooked at the back of their uniforms. We clean and cut into cubes.
We clean the cibula and the carrot, we wash it and dry it.
Boiling olive oil in a frying pan, we throw a cibula, smearing it to a caramel vіdtinka. We add carrots, keep stirring, lubricate 5 quills.
We wash sauerkraut with rosemary and we do good. Come to the vegetables at the frying pan and continue to coat 10-15 quills.
Prepared potatoes are ready to be lubricated with vegetables. Visipaemo spices, zukor. Good peremіshuєmo and extinguished in the frying pan 10 quills.

Now, now, now, you can eat the dish!

Braised sauerkraut with sausages

Shvidka at the prepared one is already fragrant grass.

It is necessary to prepare the following ingredients:

sauerkraut - 0.5 kg;
sausages chi sausages - 0.2 kg;
cibulya ripchasta - 2 heads:
tomato sauce - 2 tbsp. spoons;
oliya (olive abo roslinna) - 100 ml;
pepper

Steps of preparation:

We clean the cibula, we wash it dry.
Pour olive oil into a frying pan with high sides or a saucepan with a thick bottom. If it’s good to heat up, we throw a cibula and smear it to a caramel vіdtinka.
We add sauerkraut to the cibul, good mix. Shchіlno zakrivaєmo krishkoy that zalishaєmo on 15 khvilin.
Come tomato paste, spices. Vishishuimo that zalishaєmo extinguish 10 whilins.
Okremo smear sausages on olives, cut in front with circles.
Z'єdnuєmo sausages with stewed vegetables and znіmaєmo іz speka.

Braised sauerkraut with chicken

Strava is not foldable, the available ingredients will help the master to infuriate the great homeland.

Need these products:

sauerkraut - 0.7 kg;
fresh bird meat (fillet) - 0.5 kg;
cibulya ripchasta - 2 middle heads;
tomato sauce - 2 tbsp. spoons;
oliya (olive aboroslinna) - 100 ml;
chasnik - 1-2 chastochki;
pepper

Pokrokovo:

We clean the cibula, wash it. On the main dish, we dry it and hang it on a heated frying pan. Smeared to a caramel flavor.
Okremo gotuemo m'yaso. The fillet part of the bird is blown in the form of shkiri, plіvok. Rinse and dry with a servette so that when smeared, the rouge will settle down. Rіzhemo middle shmatochki. It is smeared with a small handful of olives.
We transfer the meat to the cubula and grease 10 quills.
Carefully add a tomato or ketchup with a spoon. We pour in water so that it screams meat. Gasimo more 10 quills.
Come to the pan with sauerkraut, salt, pepper. Everything is vimishuemo, strongly covered with a lid and we can extinguish 20-25 quills.
Pass the clock through the press for 5 khvilin until ready to throw a frying pan.
Znіmaєmo zі spec, let's insist.

How to stew sauerkraut in a frying pan?

Product preparation:

sauerkraut (kg);
cibula ripchasta (2 middle heads);
oliya (olive abo roslinna) (0.1l);
tomato paste (1 tablespoon);
tsukrovy pіsok (0.5 tsp);
pepper;
sour cream (1-2 tablespoons)

Pokrokovo:

Rozsil from sauerkraut is poured, washed and given a stack.
Cibula, carrots on the cob are cleaned, washed, and then dried.
I’m boiling olive oil in a frying pan, throwing a cubula and carrots, constantly stirring, so that they don’t burn.
Cabbage is brought before the vegetables are greased and 40 quills are extinguished.
Add tsukor, spices, tomato paste, sour cream or tops and the whole mass is good.

How to stew sauerkraut in the oven?

At the oven, stewed sauerkraut (salt) cabbage does not come out less savory, but less calories and applied zusil tezh.

The correct cookware for extinguishing is earthenware or ceramic, with high sides.

Hanging on the bottom of the container, trimmed on a doshtsi, tsibule and carrots (1 pc each). Sauerkraut (0.7 kg) is washed with zayvogo rossol, we give steaks and weed with vegetables. Top with masi add tomato paste (2 tbsp. Spoons), top oil (50 gr) abo roslinne (100 ml), pepper, kmin. We pour water, so that it twisted the vegetables and put it in the oven, warmed up to 180 ° C, for 60 minutes from a well-closed lid.

How to stew sauerkraut in a multivartsi?

In the multicooker, preparing tsієї stravi will take less than an hour and pracі, lower in other ways (in a frying pan or in the oven).

It is necessary to set the singing mode of the multicooker, for example, “Gasinnya” - 40 quills and the grass is ready! Abo choose the mode "Buckwheat" or "Pilaf". Do not forget to periodically add water to the smut, so that the cabbage does not come out dry. The recipe for preparing sauerkraut stewed cabbage can be quickened to the same, which descriptions are higher, for the oven.

Korisnі for the sake of cooking stewed sauerkraut

so that the prepared dish is not over-salted, it is better to wash the sauerkraut with rossol. It’s better to add salt for example gassing;
buvaє, scho sauerkraut peroxide. Then it is necessary to boil a couple of quills near boiling water;
obov'yazkovo pіd hаіnnya pіdlyvat іdina (water, tomato juice);
for a balanced taste, it is recommended to add a little zucru;
you can experiment with spices (reserve pepper, cumin, laurel, cloves);
for the taste of the lower, vershkov, try adding sour cream to the tops.

Golovne zavzhd vikoristovuvaty only fresh products, so that savory hedgehog is healthy!

The simplest version of the strain for all the homeland is stewed potatoes, it’s easy to cook. For the sake of savoring potatoes, you can vicorate an additional ingredient - sauerkraut. Light sourness balances the savory taste of vegetables, and spices and herbs bring a rodinka. We encourage you to prepare the grass more swedish and simpler, lower the sound, try some kind of stewed potatoes with sauerkraut in a slow cooker. If you want to sieve the whole family, prepare the necessary ingredients, take them to the bowl, choose the required regimen, and reshta - the task of the kitchen assistant.

It is proponated below to prepare for the help of the multicooker-pressure cooker Moulinex CE500E32, all the necessary ingredients in it should be quenched under a vise, which looks especially savory. In the same way, you can cook potatoes in a multi-cooker, the durability of thermal processing can be improved, focus on your model of technology. For example, for quenching in Moulinex, you need no more than 15 quills, for a faucet in the form of a great multicooker (for quenching, about 40-60 quills).

Smak Info Other herbs from potatoes / Other herbs from vegetables / Stewed potatoes / Stewed cabbage

ingredients

sauerkraut - 350 g;
water - 500 ml;
cibulin ripchasta - 1 pc.;
potatoes - 1 kg;
oliya refined - 50 ml;
tomato paste - 25 g;
bay leaf - 2 pcs.;
marjoram - 1/2 tsp;
grind with pepper, greens - to your liking.

How to cook stewed potatoes with sauerkraut at the Moulinex multicooker

Clean the great cibulina, rinse it under a stream of cold running water, dry it with a paper towel. Decorate the cibula with small pieces of medium size. Pour olive oil into the cup, increase the program "Speck". As there is no such program on the menu panel of the multicooker, start the “Vipichka” mode. Check out the sprat of whilin, the oil is good to rise. Place the cibula on the bottom. Smear about 5 quills, stirring with a silicone spatula, until the cibula becomes clear, soft.

Place sauerkraut (like it is too sour) in a dryer and thoroughly wash it under running water, see. Add the cabbage to the greased tsibula. Mix and continue brushing with a stretch of 5-7 strands.

Add tomato paste or sauce, pour in troch and dill, mix. Extinguish all ingredients 5 quills. Finish cooking on your program.

Peel the potatoes, then wash them well and cut them with medium-sized pieces (potatoes of a small size can be cut into chotiri parts). Transfer the potatoes to the other ingredients. Add strength, chalking black pepper, dried marjoram, as well as bay leaf, mix. Pour in more dill to cover the potatoes more. Close the multicooker and start the “Gushinnya” mode for 15 minutes. If you have a pressure cooker, what time will be enough, so the stewed sauerkraut and potatoes in the slow cooker will be cooked again.

Strava is ready. Rinse and dry the fresh greens, dryly cut and sip the prepared grass.

Serve the stewed potatoes on a hot stil. Savory!

For the sake of cooking

To give stewed potatoes piquant notes, add trochs of grated celery root or parsley
Sitnishim vide strava, cooked in meat broth.

Sauerkraut is savory on its own, cabbage is also stewed - it is a universal, lower dietary herb. Sauerkraut is stewed with potato garna, like a savory side dish to meat, it’s just so welcome to eat this sweet grass.

Ingredients:
- troch crop,
- 200 g sauerkraut,
- bay leaf, black pepper chalking, sil - for relish,
- 2 carrots,
- 4 potatoes,
- 1 cibulin.

Cooking:
1. Morkvina third on the third, and the cibula is trimmed. Place the vegetables on the frying pan together with the olive oil and coat the two whites.

2. Rinse sauerkraut with rosemary. Potim add її to carrots with tsibulei. Cover the frying pan and simmer twenty quills, while stirring the dish hour after hour.

3. Place thinly sliced potatoes in the pan. Salt, put lavrushka and pepper. Stir and stew until potatoes become soft. Tse about twenty hvilin. If you want to have a shvidshe prepared, add a little bit of water.

4. Ready potatoes with cabbage spread on plates and add chopped greens. Tse miraculous grass and the next day will not be less tasty.

For quiet people who do not finish fasting, potatoes with such cabbage will be a wonderful side dish to sausages, or be some kind of meat. If you don’t like hot sourness and the taste of sauerkraut, before extinguishing you can smooth out the taste of the cabbage in front of the water.

How to salt that sour white cabbage in small obsyagas at home mіsky minds? A simple and practical recipe for cooking savory and cinnamon sauerkraut.

white cabbage - 2.3 kg;
carrot - 200 gr.;
strength of medium pomelo - 40 gr.;
apple - 50 gr.;
black peppercorns - 8 pcs.

To prepare savory sauerkraut, it is necessary to bathe hard sap of a head of cabbage, rather than green cabbage. Before the cob of the cob, cut and try the cabbage, if you know how to roast the cabbage - cook it more soon. One of the most important minds of salt and cabbage leaven is purity. All utensils, as well as steel and hands, when picking, laying that pierced cabbage, should be clean, so that the cabbage was fermented by "useful" bacteria.
Cooking: I put on the bottom of the dishes, in which I salt the cabbage, put a sprat of a small apple. There is a little bit of its aroma of cabbage and I thought that with an apple of salt, cabbage is more crunchy, lower without it. Ale without an apple, cabbage can also go out garna. Apple can also be savory.
They gave us the need to grate the peeled carrots on the great third. Shred the cabbage finely with a knife or a special grater. Then we need to mix carrots and cabbage, add strength and mix cabbage again. You can work at the great mist, or just on the table.

After adding salt, the cabbage should be placed in a bowl, in which the cabbage is fermented (a saucepan or a cebro with a volume of at least 3.5 liters). Salt for salted cabbage should be taken 2% of the head of cabbage with carrots. I have 2 kg of shredded cabbage with carrots, so I take 40 grams of salt (tse 2 tablespoons without weights).

We put the cabbage a lot at the cebro and sporadzhuemo press (I put a plate for the beast and put a 3-liter jar with tomatoes). I will immediately cover the plate. They gave a little juice to increase and the next day on the surface the bulbs appear again. 1-2 times a day it is boring to know that pierce the cabbage with a clean needle or with a knife to the bottom, tearing the bulbs out.

So cabbage is fermented at a kitchen temperature of 18-22 ° C 3 deb. Sweat the cabbage, for a good taste - take the press and put it in the refrigerator (as there is not enough space in the refrigerator, you can put the cabbage in jars and pour it with cabbage juice). If the cabbage is not yet fermented - check for 1 more day. In the cold, the process of wandering ends, but if you don’t put the cabbage in the refrigerator - it can be very peroxide and zipsuvatisya (even though the quantity of cabbage is small in our country, and the temperature in the kitchen sounds warm.) For the recipe, I add peppercorns. I crush them and put them between cabbages for the hour of laying. Also vikoristovuyut nasіnnya kropu or small leaves of bay leaf (only one). When fermenting, cabbage takes away the flavor of spices. Refreshing, savory, curry sauerkraut is ready! Now it’s enough to add the cibula and the fragrant dewy olive and you can enjoy it.
Savory!

Cabbage can be prepared in a different way, like fresh, and salty. Today I will give you a recipe for stewed sauerkraut with potatoes, which will be carrot and cibula. Such stewed sour cabbage is an ideal side dish for meat herbs, and also salami for quiet, who is not meat and herb for a busy day.

Product needs:

Cabbage - 1 kg
Potatoes - 4-5 pcs.
Carrot - 1 pc.
Cibulya - 1 pc.
Force for taste
Pepper - for gusto
Zukor - 1 tsp
Roslinna oliya - 6 tbsp.

How to cook:

Potatoes are mashed and boiled until cooked in shkirts (in uniform).
While the potatoes are cooking, peel and cut the cibula into cubes. Also clean and grate carrots on the great third.
Next, heat the cauldrons (or other similar dishes with the same walls), pour 6 tablespoons of olive into the new one. Then smear on a new one, periodically stirring, until the cibula is golden in color.
Sweat until the tsibuli add grated carrots and simmer them all at once under the cover with a stretch of 5 strands.
Sour the cabbage, and as necessary, wash it in a drushlyak with water. Rinse the treba, it’s like it’s already sour. Then add її in a cauldron to a cibula with carrots and stew, stirring, about 20 quills.
Peel boiled potatoes from the skin, cut them into small pieces, and after 20 quills, add її to the cauldron until the end. Then nasipte strength, pepper that 1 teaspoon of zucru. Mix everything well and continue extinguishing it with a stretch of 10 strands. Add strength to the fallowness due to the salinity of the cabbage.

Ovochevi stravi toil the temple food price and the most important warehouse healthy eating. Behind the equal balance of brown components, stewed cabbage with potatoes is the leader in the distribution of dietary herbs, which helps to improve the body's tone and not gain stamina. In addition, herbs from these vegetables are easy to cook and are highly valued for their savory taste. Vitamin U, which is found in cabbage warehouses, positively affects the body, sprays gastritis, colonies and other pathologies of the herbal system.

Cabbage strains are traditional for Russian, Ukrainian, Belarusian, Polish and Lithuanian cuisine. The stench can be prepared with seasonings to the main menu of meat herbs, or become an independent product. For quenching, you should see a brown vegetable - white cabbage, cauliflower, Beijing cabbage (Chinese salad).

Thermal processing with a small amount of water is good as fresh as sauerkraut.

Variants of grass from stewed cabbage are too rich. For example, Polish bigus from fresh cabbage, German stewed sauerkraut, young Russian cabbage, cauliflower with meat, rice, mushrooms and others.

The quenching is done when cooked in a delicate way of cooking (in a small amount of water when warmed up).

Cooking algorithm

You can prepare such a side dish in this way.

Take the great heads of the cybuli, clean them and polish them on the third.
Chop the bulbi potatoes into pieces with a size of 1x1 cm.
Carrot trim on the middle third.
Cut white cabbage with thin shmatochki and crush it with your hands.
Prepare a frying pan with a good non-stick coating, heat it up, put a cibula and a carrot in there for sauteing.
Weakle the cabbage in otrimana masu and, when the krishts are closed, cook on weak fire more than 20 quills.
Potatoes need to be added at the same time, if the cabbage is softened, but it will be fragile. Dodatkovo in the grass, to get ready, you can add 100 g of water, sip spices (black pepper, basil).
At the end, it is necessary to salt, add ketchup and pasture, quench 10 quills from the closed lid.

When the vegetables are ready, you can beat them as a seasoning for ribeye, meat, or with dark varieties of bakery sprouts, as a seasoning for grass.

Cabbage stewed with potatoes and meat is easy to cook, befits grown-up children. You don’t need special skills for cooking, you only need to know the basic algorithm for the kitchen process.

Cabbage with potatoes stewed with meat

Cabbage is stewed with potatoes and meat - a miraculous herb that exudes with its lower relish and aroma. The recipe for vegetable stew is popular with different lands, the shards of wine are simple in the preparation, befits grown-up children. To cook stewed cabbage with meat and potatoes, you don’t need special culinary skills, you only need to know pokrokovy recipe that cooking method.

For otrimanna yakіsnoї stravi need fresh meat without prosharkіv (yalovichina, pork, chicken) and deep frying pan.

It is necessary to prepare in a povіlnogo fire

Cooking algorithm

M'yaso cut into small cubes, put into a frying pan, after adding a dewy olive there in front, and quench 10 quills, then add a torn cibula and quench 5 quills when the krisht closes until golden.
Add grated carrots, spices and spices (pepper, tomato paste) to the pan with meat, stew 15 quills while mixing.
Place shredded cabbage in a frying pan until lubricated with meat, salt for relish and stew 30-40 quills. You can speed up the process to add half the bottle of water.
Potatoes are placed in the pan at the stage of cabbage readiness (it is more beautiful in the form of straws than dry bars). Gasimo another 10 quills, until the potatoes grow soft. Soak the potatoes near the water for sprats of whilin.

In this order, the next step when slaughtering cabbage with potatoes and meat is offensive: put out the meat first, then cabbage, for example, add potatoes.

Braised cabbage with potatoes, meat and mushrooms

Mushrooms give off a very special aroma, which suits the most gourmets. Preparing the grass is simple, it is only necessary to finish the singing culinary algorithm.

Pokrokovo preparation:

Cook the mushrooms (to go be-yak): clean, mitigate, cut into cubes.
Peel the potatoes, soak them, cut them into square pieces.
Prepare carrot masa (grated).
M'yaso poured on shmatki small size.
Wash the cabbage, dry it in a towel, shake it (narizaemo drіbno).
Place the cooked meat in a well-heated frying pan, brush with olive oil over medium heat.
Let's add mushrooms to the meat and lubricate 10 khvilin.
Carrots are added to the same, if the mushrooms are crooked.
Cabbage must be added at once with ketchup, tomato paste, seasonings, trimmed greens in the remaining black. Otrimanu sumish slid 5 more chills in the frying pan.
At the end of the visipati potato cubes, bay leaf, top up 2.5 bottles of sprinkles and quench until ready 30 quills.

To prepare the dish, you need 50 khvilin. Meat can be replaced with a trigger.

Sauerkraut stewed cabbage with potatoes and meat

Tsikavy variant of cooking sauerkraut with meat and potatoes to go out, to experiment with spices, add bell pepper, seaweed, leek cibula.

Before cooking, it is necessary to soak sauerkraut in a saucepan for 1 year (half a bottle of water and a tablespoon of olive oil is needed). If so, you can expand the culinary process.

ingredients

To prepare you need:

Fresh meat (pork) 800-1000 rub.
Potato - 2 kg.
Sauerkraut - 800 g.
Cibulya - 2 pieces.
Carrot - 3 pcs.
Oliya for lubricating meat - 5 tablespoons.
Sea strength, black pepper - to the taste.
Tsukrovy pіsok - half a tablespoon.
Chasnik - 4 chastochki.
Bulgarian pepper - 3-4 pods.
Fresh greens - a bunch.
Sour cream - 1 tablespoon per dish.

Steps for preparing pokrokovo:

Wash the meat at the water of the tap, dry it with a paper towel, and cut it into cubes.
Potatoes should be thoroughly cleaned and cut into pieces.
Cleanse the cibula ripchasta and shake it loosely.
Carrots are cut into small pieces and fried straws, you can grate on the middle third.
Place the meat in a saucepan with a thick bottom, add olive oil there and brush it.
Add|Add| qibulyu and carrots, chasnik, mix all the components and well brush the vegetables until soft.
Pour hot water into a saucepan with meat about one third of the height, put potatoes and cook 30 quills on a medium fire (water should be boiled).
Let's put the soaked cabbage into a saucepan.
At the finale in the pan, add the chasny, trochs tsukru, sil, let the sums of money brew. You can add Bulgarian pepper, spices, basil and serve it to the table.

Come out sitna and savory grass, before serving її you can sip fresh herbs and add sour cream.

Recipe for cooking with sausages or shinok

Stewed cabbage with potatoes and sausages is a miracle pidide for a swedish evening. For the preparation of stewed cabbage with sausages or a shank, a total of 35 quills are needed. Get ready for the available products, which is even more popular with wealthy families.

ingredients

Potatoes - 3-4 pieces.
Cabbage - half a fork.
Carrot - 2 pcs.
Cibulya ripchasta - 1 head.
Dairy sausages 5-6 pieces.
Oliya (refined) - 2 tablespoons.
Spices, strength - to the taste.
Ketchup.

Nasampered, it is necessary to extinguish the cabbage with sausages or with small pieces of ham (you can take cowbass). Let's cut cibula, carrots, potatoes, mix with stewed cabbage and sausages. To quench the vegetable sum from the addition of meat ingredients, 30 qvilin are needed.

To cook cabbage with sausages, it is better to take a deep frying pan with non-stick coating.

Irrespective of its simplicity, this is a strain to finish the calorie. Serve yogo better with a hot one.

Cooking options: in a frying pan, in a slow cooker, in an oven

Cabbage is stewed with vegetables, meat, mushrooms and other ingredients to come out savory, fragrant and rich. You can extinguish cabbage in different ways: in a frying pan, saucepan, oven, multicooker (steamer).

At the frying pan

This is the most wide-ranging way that promotes popularity through its simplicity. At the process of thermal harvesting, cabbage spends a lot of time in a significant obsyaz, settles on the days of the tank, picks up good olive oil, spice juices.

If you put out the vegetables in a frying pan with refined soniashnikova oil, then the grass will be fragrant and savory.

At the casserole, simmer cabbage with additional water. At this point, the vitrata olії significantly changes, the shards of water are well absorbed by the cabbage leaves. The hour of preparation is also fast approaching. Cabbage for stewing in a pan is cut into strips.

In the oven

The use of the oven in the culinary process may have some special features. Vegetables at the cob stage should be fried in a frying pan with additional olive oil.

Further stages of cooking in the oven include the mixing of vegetable sum (cabbage, carrots, cibuli, chasnik) in a special form for roasting or a mountaineer. Hot water is added for consumption. Mistkіst with vegetable sum is placed in front heated up to 160-180 degrees in the oven.

At the multicooker

The process of preparing herbs in a multi-cooker is the most consistent with the principles of healthy eating. Creamy, cooked products become soft and savory. The stench is going to be some kind of dietary eating.

The multicooker functions in a number of modes. For cooking stewed cabbage with vegetables and meat, two cooking modes are enough.

At the first stage of thermal processing of products, the "Vipichka" mode is switched on (for some models, the "Speka" option). After 15 minutes, the ruff "Gasinnya" is restored. At this stage of preparation, one cannot overshoot the standard hourly regimen of 20-40 minutes. And if not, then the life components of the products will not be saved.

Stewed cabbage has a low advantage over other methods of cooking herbs from vegetables. With which sparing way, they save as much as possible cursive speeches products. Stewed cabbage revenge more quantity klitkoviny, bark for etching. Vitamins and minerals in the warehouse improve the elasticity of the walls of the vessels, change the level of excess cholesterol, improve the elasticity of the skins. Kharchovy stewed cabbage and vegetables are valued in the culinary traditions of the wealthy country of the world.