Let's continue the theme of simple and tasty dishes. Fried cabbage is undoubtedly an excellent side dish for meat dishes. Many will say that it is impossible to fry cabbage; it is more like stewing. We won't argue. Whatever you call this process, cabbage cooked in a frying pan or in a thick-walled pan is very tasty. And useful. Different, more intense flavors are obtained by adding meat, sausages, offal, mushrooms and other products. Interesting and completely different from ordinary dishes can be obtained from cauliflower. In this case, unopened flowers (buds) are included in the food. Cauliflower is valued for its delicate taste and ease of preparation. For main courses, you can not just fry cabbage, but also bake it in pots, make a casserole from it, or add it to a vegetable stew. Do not throw away young seeds - they contain the most useful substances. They can also be used by grating them on a coarse grater.
Fried cabbage - food preparation
Regular cabbage does not need special preparation - just remove the top leaves, shred it or cut it into squares. But the color may change during cooking and become pale and ugly. To prevent this from happening, you can pour boiling water over the chopped cabbage and pour cold water over it for a minute. Now after frying it will have a fresh look and will not turn brown.
Fried cabbage - the best recipes
Recipe 1: Fried cabbage with garlic and herbs
It is the herbs and garlic that make this dish a little oriental. A very simple dish, quick to prepare and does not require special knowledge. Cut the cabbage and fry, make sure it doesn’t burn and add the ingredients on time, the result will be amazing in any case.
Ingredients: fresh cabbage (white cabbage, 700 grams), garlic (3 cloves), dill, thyme, bay leaf, lemon juice (¼ part), vegetable oil (4 tablespoons), zest from half a lemon, salt, pepper.
Cooking method
Peel the garlic cloves (crush them with a knife so that the skin can be easily removed), fry them in oil until golden brown, without chopping, in a frying pan. Chop the cabbage and place in the pan. Do not add water so that the cabbage does not look like boiled. After 10 minutes, add salt and thyme. After 5 minutes, the cabbage will begin to fall off, losing liquid. Only now, after thorough mixing, add 100 grams of water. It will turn out to be harsh, a little under-salted, but that’s what makes fried cabbage so pleasant to the taste. Reduce heat and add lemon zest and bay leaf. Simmer covered for another 5 minutes, then turn on the heat and pour in lemon juice. Sprinkle with dill and black pepper. The only thing missing for our cabbage is fried sausages and beer. Or meat and wine - the choice is yours!
Recipe 2: Cabbage fried with sausage
A tasty and appetizing dish will be made with smoked or not very fatty semi-smoked sausage. This is the fastest recipe, just 25 minutes - and a hearty dinner for the whole family is ready.
Ingredients: cabbage (1 kg), carrots (2 pcs), onion (1-2 pcs), smoked sausage (300-400 grams), salt, pepper, vegetable oil.
Cooking method
Finely chop the cabbage. First, fry it under the lid in vegetable oil for 15-20 minutes. Then add the chopped vegetables and fry until done. Salt and pepper. Cut the sausage separately into circles or squares and fry separately. Add sausage to the finished cabbage and mix. You can also cook cabbage with boiled sausage or sausages.
Recipe 3: Roasted Cauliflower
Some people with gastrointestinal problems should limit their consumption of white cabbage. But what about the nutrients that cabbage is so rich in? Pay attention to the so-called curly cabbage, or more correctly, cauliflower. It contains almost all the vitamins and nutrients a person needs. It is absorbed by the body much better. In addition, it is so convenient to divide the inflorescences into small parts and fry them.
Ingredients: cauliflower (1 fork, approximately 400 grams), bread crumbs (50 grams), egg, salt, vegetable oil for frying.
Cooking method
Boil cauliflower forks in salted water for about 10 minutes, until almost done. Divide into florets and beat lightly. Prepare the breading - beat the egg, salt it and mix with breadcrumbs (you can replace them with semolina). Fry the cabbage in a hot frying pan on all sides until browned. The remaining breading can be poured on top of the pieces. A wonderful dish is ready, use it separately or as a side dish for meat dishes.
Recipe 4: Fried cabbage with mushrooms
Regular white cabbage and champignons are simple and tasty. Make sure that the cabbage does not burn, but still do not add water until the cabbage is well cooked. So the taste will not be watery but more rich.
Ingredients: cabbage (300 grams), champignons (200 grams), salt, vegetable oil.
Cooking method
Shred the cabbage into strips and place in the frying pan. Pour in vegetable oil and salt. Fry the cabbage and then simmer until half cooked. You can add carrots, a spoonful of tomato or finely chopped tomato. Cut the mushrooms into large pieces and add to the cabbage. Simmer for another 30 minutes without a lid.
Recipe 5: Bigus – fried cabbage with meat
For the richest cabbage and meat dish, you can choose different products. A real assortment of fried cabbage - smoked meats, boiled and fried meat, sausage. Very reminiscent of hodgepodge, but thicker. There should be a little more cabbage than other products, even taking into account the change in the volume of the dish at the end of cooking.
Ingredients: cabbage (white and pickled 1 kg), smoked pork (400 grams) (200 grams), carrots (1-2), onions (1-2), ketchup (100 grams), prunes (6-8 pcs), vegetable butter, salt, a little wine, seasonings to taste.
Cooking method
Pour oil into a cauldron or saucepan and fry the chopped large cubes of pork. Add grated carrots and onions. Chop fresh cabbage and add to the cauldron along with some of the sauerkraut. Fry for 10 minutes until the cabbage becomes softer. Cut smoked sausages and bacon into squares, add to the total mass along with chopped prunes. Add water and simmer covered for another 40 minutes. Add seasonings, ketchup and herbs, wine, simmer for another 10 minutes. This dish can be prepared in advance and reheated; it infuses and becomes even tastier.
To give fried cabbage a richer taste, add chopped and blanched onions, and at the end – 2-3 raw eggs. Turn off the heat and stir – the egg has time to bake and gives an interesting flavor. Another option is to add a few hard-boiled and diced eggs. Instead of dill, cilantro or parsley are great. Fans of oriental flavors can add a little turmeric five minutes before the end of cooking - the color will change and a characteristic aroma will appear.
Vegetables are not only nutritious and healthy, but also very, very tasty. The main thing is to cook them correctly. For example, from the most familiar and affordable white cabbage, you can make not only stews, bigos or cabbage rolls. It is suggested to cook it in a frying pan. It's easy and fast! However, the fried cabbage turns out incredibly tender, fragrant, juicy - a real delight! It is surprisingly good on its own, but this recipe can be diluted with meat or sausages. It will turn out no less appetizing!
Cooking time – 1 hour.
Number of servings – 2.
Ingredients
To prepare a simple, but incredibly aromatic and appetizing dish, you will need a set of the simplest ingredients. All this can be bought at the market or in a store:
- white cabbage – 400 g;
- vegetable oil – 3 tbsp. l.;
- onion – 1 head;
- large carrots – 1 pc.;
- tomato paste – 80 g;
- salt and spices for vegetables - to taste;
- greens - for serving.
How to fry cabbage in a frying pan
There are usually no difficulties in cooking cabbage according to this recipe in a frying pan. It's simple and fast enough! So novice cooks and housewives can safely take the recipe into their piggy banks.
- First you need to peel the onion. The fruit is finely chopped and placed in a frying pan in which a little vegetable oil has been previously heated.
Then the carrots are peeled, washed and cut into large strips. It also needs to be placed in the frying pan with the onion slices. The vegetables are fried together for 3-4 minutes.
Now we need to do the cabbage. The top sheets, which are usually not used for food, are removed from the fork. The cabbage should be chopped into small and thin strips.
On a note! To make the finished dish more tender and juicy, the shredded product should be lightly mashed with your hands.
The cabbage slices are transferred to the frying pan for frying. The mixture must be peppered, salted and, if desired, flavored with other spices. Vegetables should be fried over medium heat. The mass is stirred periodically. Fry the mixture until the cabbage straws acquire a pleasant golden hue.
The vegetable mixture should be stirred, after which a little water is poured into it.
Note! In order for the dish to be cooked and become as desired, 1/3 cup of water will be sufficient.
The mass is mixed again. The frying pan is closed with a lid. It remains to fry the cabbage for no more than 7 minutes. At the same time, it must be stirred periodically with a spatula.
Fried cabbage, like any dish, has its connoisseurs who prefer to eat it as often as possible, and those who do not like it at all.
Apparently there is no point in convincing the latter. Therefore, it would be best to focus on those who love fried cabbage. There is no need to describe the beneficial properties of this vegetable, since this is already clear to lovers. Let's focus on the recipe subtleties.
Most often, cabbage is cooked with a large amount of vegetable oil. However, there is a method that differs significantly from the generally accepted one and allows you to preserve the natural taste of the product.
Fried cabbage (recipe 1)
An arbitrary amount is taken and cut into small strips. It is better to use a combine or special graters for this. With this method of cutting, the cabbage will be obtained in the ideal required shape, and this whole process will not take much time.
Shredded cabbage is laid out on After the frying pan has warmed up, the fire is turned to the lowest setting. Cabbage is thus fried without oil, without water. It is important to observe the required conditions, as well as constantly stir the cabbage, for which any wooden spatula is ideal. Depending on the volume of cabbage, the cooking time may vary. As soon as the cabbage has acquired a golden brown color, you need to add just a little olive oil and mix all the cabbage thoroughly. After this, it acquires a beautiful shade. Immediately after the oil, add salt and pepper (to taste), as well as, if desired, dry spices or fresh parsley, which improve the taste of the cabbage. After this, the pan is removed from the heat.
Cabbage is usually served as a side dish, however, it can also be a separate independent dish. You can use any sauces and/or any appetizers. For example, cabbage makes an excellent combination with tomato sauce or ketchup, sour cream.
If cooking using the method described above seems a little complicated, then you can consider another one.
Fried cabbage - recipe 2
When using this method, a small amount of vegetable oil is poured into a frying pan and cabbage is laid out, which is fried until tender. Or another option is possible. In a cold frying pan, mix the oil with the cabbage before frying. After this, the stove turns on and the normal cooking process begins.
There is an option for cooking cabbage with a little water. Meat or vegetable broth can also be used.
So, fried cabbage - recipe 3
The boiled broth is filtered and poured into a frying pan with chopped cabbage in the ratio: 2 parts cabbage and 1 part broth. After the broth has boiled, 1-2 teaspoons of olive oil are added, the cabbage is mixed, lightly fried and served.
Most often, cabbage is still a side dish that goes well with various foods. It can be vegetables, meat, meat products.
Fried cabbage with mushrooms is prepared in two ways. Using the first option, you need to boil peeled mushrooms (200 g) until half cooked and cut into small slices. After this, 50 g of vegetable oil is heated in a frying pan and half a finely chopped onion or a clove of garlic is fried. After this, mushrooms are laid out and cooked for 5 - 7 minutes. Next add salt, pepper (to taste), fresh parsley or dill, oregano. Cabbage (400 - 500g) is prepared according to recipe 1 and added to the mushrooms, after which it is fried for 3-5 minutes.
It is advisable to eat the finished dish hot.
If you want to add sour cream to the fried cabbage and mushrooms, you can do this in the last minutes of cooking. Then an additional 2-4 minutes is needed. You can add 2-4 tablespoons of sour cream.
Another popular combination is fried cabbage with sausage. This dish is usually prepared quickly. Depending on the availability of time, cabbage can be prepared using any of the methods listed above (see fried cabbage, recipe 1,2,3). The sausage can be cut into small pieces and fried after the cabbage is ready for another 5-7 minutes. If you want to use large pieces of sausage, it is recommended to fry it separately until fully cooked.
Fried cabbage is recommended to be consumed freshly prepared. Young children can cook cabbage with a little butter and water or broth, then puree it in a blender.
To ensure that the cabbage acquires a beautiful red-brown color and is not soggy, first fry the tomato and onion, sweet red pepper and a little bitter in vegetable oil. Add a little sugar. The resulting caramel will give the cabbage a bright color. Then add the washed and squeezed cabbage. Cover with a lid and simmer for half an hour. Be sure to stir so it doesn't burn. The cabbage will be saturated with colors from the tomato, paprika and caramel and will turn red-brown and delicious. If you want it juicy, like in your photo, you can add 25-30 grams of boiling water.
Fried sauerkraut is good on its own, as bigos with pork or sausages, and as a dressing for cabbage soup or solyanka - I never put cabbage in them straight from the jar.
I know one secret - cabbage must be fried in vegetable oil without any additional ingredients until lightly browned. To do this, I carefully squeeze the cabbage with my hands so that the brine does not get into the pan with hot oil. I'll add it later.
This technique gives the cabbage a delicious flavor. Then you can add onions, fried or raw, tomatoes and peppers, bay leaves, chopped pickles, if you are making hodgepodge in a frying pan. But the main thing is dry roasting.
By the way, with regular, non-sauerkraut, it’s exactly the opposite. An unpleasant smell should come out of it, so I put it in a frying pan with oil, add a little water and let the smell come out with steam. Then I fry it, also until light brown. Marjoram and black pepper are perfect as spices for this cabbage.
There is no single recipe for preparing such cabbage. All housewives have their own recipes and secrets. The only thing that must be observed is to squeeze out the juice before frying the sauerkraut. And if the cabbage is over-salted, you also need to rinse it. Dry fry with constant stirring, then add all the ingredients as desired: tomato, sugar, bay leaf, onion, etc.
I think the whole secret of dark cabbage is the addition of tomato.
Heat a frying pan, pour in oil (you can fry with margarine or butter)
If the cabbage is sauerkraut, wash it. You can take 50/50 with regular (not sauerkraut) mixed.
Fry until cooked with the addition of tomato, spices, pepper.
You can also add separately fried mushrooms, sausages, and meat to fried cabbage.
The fact is that if you put tomato in sauerkraut, it helps the cabbage cook faster.
I do this - first I lightly fry the onion in a frying pan in vegetable oil, then I put well-washed sauerkraut there and season it with a little sugar, and I also add vegetable oil and simmer it under the lid for about 30 minutes, constantly stirring and removing the lid.
Then I add natural tomatoes, I take Haynes without GMOs and additives, it’s natural. And I simmer for another 10 or 15 minutes, at which point the cabbage has already reached and becomes soft and brown. For 1 kilogram of sauerkraut you need at least two tablespoons of tomato.
I would answer this question this way: How to properly fry sauerkraut so that it darkens quickly?, as far as I know, to prepare this dish, you need to use tomato paste during the cooking process or, as an alternative, ketchup.
I don’t know how to do it correctly, I fry it this way. I put the cabbage in a frying pan, pour it over with vegetable oil (I just add a little, I don’t like it oily), fry it and add the onion while frying. I don’t time it, maybe 40-50 minutes, cook until done, stirring.
You need to rinse the cabbage well, squeeze it out, and place it in a preheated frying pan. Don’t forget to heat the sunflower oil or lard; the cabbage should be well saturated with fat. You can add fried onions with meat and carrots to the cabbage. I sometimes add regular cabbage. Then I close the lid and fry over low heat, stirring occasionally so that nothing burns. When the cabbage darkens and shrinks in half and stops being tough, it is ready.
Fried, sauerkraut is my favorite dish. I make it as follows: I heat a frying pan, pour in vegetable oil or put margarine, then put finely chopped onion and fry, then add 2 tablespoons of tomato paste. And then lay out the cabbage. And fry until readiness. I use it as an independent dish and as a side dish.
After rinsing the sauerkraut with cold water to remove the salt, place it in a frying pan. You can fry it in sunflower oil or pork fat. Cook the cabbage over medium heat and stir occasionally. Readiness is determined not by time, but by the following signs: golden or slightly brown color and reduction in volume by half.
Let's continue the theme of simple and tasty dishes. Fried cabbage is undoubtedly an excellent side dish for meat dishes. Many will say that it is impossible to fry cabbage; it is more like stewing. We won't argue. Whatever you call this process, cabbage cooked in a frying pan or in a thick-walled pan is very tasty. And useful. Different, more intense flavors are obtained by adding meat, sausages, offal, mushrooms and other products. Interesting and completely different from ordinary dishes can be obtained from cauliflower. In this case, unopened flowers (buds) are included in the food. Cauliflower is valued for its delicate taste and ease of preparation. For main courses, you can not just fry cabbage, but also bake it in pots, make a casserole from it, or add it to a vegetable stew. Do not throw away young seeds - they contain the most useful substances. They can also be used by grating them on a coarse grater.
Fried cabbage - food preparation
Regular cabbage does not need special preparation - just remove the top leaves, chop it or cut it into squares. But the color may change during cooking and become pale and ugly. To prevent this from happening, you can pour boiling water over the chopped cabbage and pour cold water over it for a minute. Now after frying it will have a fresh look and will not turn brown.
Fried cabbage - the best recipes
Recipe 1: Fried cabbage with garlic and herbs
It is the herbs and garlic that make this dish a little oriental. A very simple dish, quick to prepare and does not require special knowledge. Cut the cabbage and fry, make sure it doesn’t burn and add the ingredients on time, the result will be amazing in any case.
Ingredients. fresh cabbage (white cabbage, 700 grams), garlic (3 cloves), dill, thyme, bay leaf, lemon juice (¼ part), vegetable oil (4 tablespoons), zest from half a lemon, salt, pepper.
Peel the garlic cloves (crush them with a knife so that the skin can be easily removed), fry them in oil until golden brown, without chopping, in a frying pan. Chop the cabbage and place in the pan. Do not add water so that the cabbage does not look like boiled. After 10 minutes, add salt and thyme. After 5 minutes, the cabbage will begin to fall off, losing liquid. Only now, after thorough mixing, add 100 grams of water. It will turn out to be harsh, a little under-salted, but that’s what makes fried cabbage so pleasant to the taste. Reduce heat and add lemon zest and bay leaf. Simmer covered for another 5 minutes, then turn on the heat and pour in lemon juice. Sprinkle with dill and black pepper. The only thing missing for our cabbage is fried sausages and beer. Or meat and wine - the choice is yours!
Recipe 2: Cabbage fried with sausage
A tasty and appetizing dish will be made with smoked or not very fatty semi-smoked sausage. This is the fastest recipe, just 25 minutes - and a hearty dinner for the whole family is ready.
Ingredients. cabbage (1 kg), carrots (2 pcs), onion (1-2 pcs), smoked sausage (300-400 grams), salt, pepper, vegetable oil.
Finely chop the cabbage. First, fry it under the lid in vegetable oil for 15-20 minutes. Then add the chopped vegetables and fry until done. Salt and pepper. Cut the sausage separately into circles or squares and fry separately. Add sausage to the finished cabbage and mix. You can also cook cabbage with boiled sausage or sausages.
Recipe 3: Roasted Cauliflower
Some people with gastrointestinal problems should limit their consumption of white cabbage. But what about the nutrients that cabbage is so rich in? Pay attention to the so-called curly cabbage, or more correctly, cauliflower. It contains almost all the vitamins and nutrients a person needs. It is absorbed by the body much better. In addition, it is so convenient to divide the inflorescences into small parts and fry them.
Ingredients. cauliflower (1 fork, approximately 400 grams), breadcrumbs (50 grams), egg, salt, vegetable oil for frying.
Boil cauliflower forks in salted water for about 10 minutes, until almost done. Divide into florets and beat lightly. Prepare the breading - beat the egg, salt it and mix with breadcrumbs (you can replace them with semolina). Fry the cabbage in a hot frying pan on all sides until browned. The remaining breading can be poured on top of the pieces. A wonderful dish is ready, use it separately or as a side dish for meat dishes.
Recipe 4: Fried cabbage with mushrooms
Regular white cabbage and champignons are simple and tasty. Make sure that the cabbage does not burn, but still do not add water until the cabbage is well cooked. So the taste will not be watery but more rich.
Ingredients. cabbage (300 grams), champignons (200 grams), salt, vegetable oil.
Shred the cabbage into strips and place in the frying pan. Pour in vegetable oil and salt. Fry the cabbage and then simmer until half cooked. You can add carrots, a spoonful of tomato or finely chopped tomato. Cut the mushrooms into large pieces and add to the cabbage. Simmer for another 30 minutes without a lid.
Recipe 5: Bigus - fried cabbage with meat
For the richest cabbage and meat dish, you can choose different products. A real assortment of fried cabbage - smoked meats, boiled and fried meat, sausage. Very reminiscent of hodgepodge, but thicker. There should be a little more cabbage than other products, even taking into account the change in the volume of the dish at the end of cooking.
Ingredients. cabbage (white and pickled 1 kg), smoked pork (400 grams) (200 grams), carrots (1-2), onions (1-2), ketchup (100 grams), prunes (6-8 pcs), vegetable oil , salt, a little wine, seasonings to taste.
Pour oil into a cauldron or saucepan and fry the chopped large cubes of pork. Add grated carrots and onions. Chop fresh cabbage and add to the cauldron along with some of the sauerkraut. Fry for 10 minutes until the cabbage becomes softer. Cut smoked sausages and bacon into squares, add to the total mass along with chopped prunes. Add water and simmer covered for another 40 minutes. Add seasonings, ketchup and herbs, wine, simmer for another 10 minutes. This dish can be prepared in advance and reheated; it infuses and becomes even tastier.
To give fried cabbage a richer taste, add chopped and blanched onions, and at the end - 2-3 raw eggs. Turn off the heat and stir - the egg has time to bake and gives an interesting flavor. Another option is to add some hard-boiled and diced eggs. Instead of dill, cilantro or parsley are great. Fans of oriental flavors can add a little turmeric five minutes before the end of cooking - the color will change and a characteristic aroma will appear.
