How to put out the cabbage in a frying pan. Recipes

Stew cabbage can be different. In this way it is prepared for garnishes, for filling in baking, for borscht, etc. Consider a few simple recipes for different varieties of this healthy vegetable.

Cabbage "in a country way"

Here is the simplest example of how to put outcabbage in a frying pan, if it is ordinary white. Cut the head into parts. The right amount finely chopped strips. In a frying pan, pour in vegetable oil or fat (lard, better pig) and pour out the vegetable. Fry a little, then add water (about half a cup), make the fire small, cover with a lid. Let the dish be cooked for about 30 minutes, just do not forget to stir from time to time. And before you put out the cabbage in a frying pan or while the process is going on, fry separately one golden bulb or two medium sized ones (cut into half rings).

When the specified time has elapsed, add to the cabbageonions, put 2-3 tablespoons tomato paste paste, salt to taste. Do not forget about fragrant pepper, bay leaves and other spices. And let it stand on fire for another 10-15 minutes. Fans of spicy food can be given such advice on how to put out cabbage in a frying pan: pour a few (4-5) cloves of garlic and put them in a dish before taking it off the fire. Then pepper it, and let it feed a bit before serving. To improve the taste, you can add a little vinegar and sugar.

Experienced cooks offer this as a put outcabbage in a frying pan: when it is already quite ready, put a tablespoon of roasted flour and a couple more minutes to pounce. The dish will turn out to be full, nutritious, beautiful to look at, and taste more gentle, bright, original.

If available kohlrabi

Kolrabi is a valuable variety of cabbage, it is preparedsomewhat differently. But it turns out also excellent, your fingers lick! For 500 grams of vegetables, you need a little flour, a glass of sour cream (preferably not liquid and not acidic, good fat), a few spoons (to taste) of tomato paste, salt, spices and frying oil.

It is prepared such stewed cabbage on a frying panin the following way. Kohlrabi must be cleaned, washed, cut into slices. Salt them, dip them in flour and fry on both sides with vegetable oil. Then put in a frying pan with high walls, sprinkle with hot pepper, add spices - cinnamon, bay leaf, coriander, caraway seeds, caraway seeds. Pour all the sour cream, which previously mixed with tomato. Cover and simmer the cabbage on low heat until it is ready (30-35 minutes). When you serve to the table, be sure to crumble the greens (dill and parsley). Great dish came out, is not it?

Filling for pies and kulebyaks

The question before you is how to extinguishcabbage for pies? If it is fresh, we act like this: divide the head into parts, cut into strips, beat well with boiling water, so that the vegetable softens. Then rinse under cold water and recline on a strainer or colander to allow liquid glass. To save time, you can press it lightly with your hands. Then put everything in a frying pan with hot oil and put out for about 10-15 minutes, stirring. Salt, acidify a little with vinegar. This filling will turn out very tasty if you mix cabbage with a steep chopped egg and pepper. This is how baked pies in the old days, and such a recipe for Russian national cuisine has come down to us.

Enjoy your appetite!