Stewed cabbage in a cauldron on the stove

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to stew cabbage in a cauldron on the stove? Prepare all the products necessary for this. The amount of onions and carrots can be adjusted to taste. You can also add bell peppers and fresh tomatoes to all the ingredients. If you don’t have tomato paste, then take homemade adjika or ketchup.

2. STEP 2

   

   So, wash the head of cabbage and remove the outer leaves. They are usually spoiled and are not suitable for further cooking. Chop the cabbage into thin strips, as in the photo.

3. STEP 3

   

   Peel the onions and carrots. Cut the onion into half rings or quarter rings. Grate the carrots using a coarse grater or a Korean salad grater.

4. STEP 4

   

   Pour a small amount of refined vegetable oil into the cauldron. Heat it over high heat. Send the carrots and onions to fry.

5. STEP 5

   

   Cook, stirring, until golden brown.

6. STEP 6

   

   Place cabbage and tomato paste in a cauldron.

7. STEP 7

   

   If you are using tomatoes, add them to the cauldron at this stage of cooking (I also took some vegetable seasoning). Pour in about 1 glass of water.

8. STEP 8

   

   Mix everything well, reduce the flame under the cauldron to moderate and simmer the cabbage under the lid for about 40 minutes.

9. STEP 9

   

   During the cooking process, I opened the lid a couple of times and stirred the contents of the cauldron.

10. STEP 10

    

    5 minutes before the end of cooking, salt the cabbage to taste. Pepper the finished dish and sprinkle with finely chopped herbs. I usually use parsley, dill or young green onions.

11. STEP 11

    

    Serve hot or cold.

Comments on the recipe

tatyanochka2022

28.08.2023

4.5

I made delicious stewed cabbage today. I started by frying the onions and carrots (I took the advice from the recipe and cut the carrots into thin slices so that they wouldn’t overcook and turn into mush while cooking). Then I added chopped cabbage, tomato paste, ready-made seasoning for vegetables and water to the vegetables, and mixed everything well. I used less tomato paste than in the recipe due to the rich taste of the paste. I cooked stewed cabbage in a cauldron on the stove for 40 minutes, covering the cauldron with a lid. I stirred the contents several times. Five minutes before the end of cooking, I added salt and bay leaf (I added it myself for flavor). The cabbage turned out juicy, soft, but also a little elastic. The tomato paste enhanced the taste of the cabbage, giving it a pleasant sourness, and also gave it color, making the dish very appetizing. Thank you so much for the recipe!