Stewed cabbage like in kindergarten. Cabbage salad like in the garden. Stewed cabbage like in kindergarten: calorie content

Stewed cabbage

Interestingly, there are people who are indifferent to stewed cabbage. At least I have not met such people yet. And you? There are many options for stewing cabbage, with sausage, with meat, with mushrooms, etc. He wants to offer you the easiest option.

I like to eat this kind of cabbage, for example, with boiled potatoes or mashed potatoes. It can also be used as an independent garnish for meat, fish, mushrooms, as a filling in pies. Braised cabbage goes even in pancakes and dumplings. It's summer now and young cabbage has started. Therefore, such a dish can be prepared at least every day. And from young cabbage, it turns out to be especially tasty.

Products you need

• cabbage 1 head of cabbage weighing 2 kg;
• bulbs 4 pcs.
• bay leaf 2pcs;
• allspice 4 pcs.
• tomato sauce 2st. l.
• vegetable oil
• salt.

Cooking method:

1. Wash the onion, cut and place in a cauldron with vegetable oil.

2. We also chop the cabbage.

3. When the onion acquires a golden color, add chopped cabbage to the cauldron. If the cabbage does not fit all at once, close the lid and simmer for about 5 minutes. After 5 minutes, open the lid, stir the cabbage and see if its amount should decrease, now you can load the rest of the cabbage. Thus, you can do it until all the cabbage fits into the cauldron.

4. After loading all the cabbage, mix it with the onion again, close the lid and continue simmering over low heat until 1/3 of the cauldron content remains. This will take an average of 25 minutes. Stir the cabbage from time to time, make sure that it does not burn. After 25 minutes, season with salt to taste, add lavrushka and allspice. Close the lid and continue simmering over low heat for 10 minutes. Now it's time to add tomato paste or tomato sauce, you can add tomato ketchup. Mix everything well again, close the lid and simmer for another 5-7 minutes.

Now our dish is completely ready. Stewed cabbage, despite the lengthy cooking process, is still very useful due to its high fiber content. Including this tasty dish in your diet, you normalize the digestive tract and.

I took my daughter from the kindergarten. As always, they gave me additional feeding, as we eat slowly and weakly. The second was cabbage with chicken. My daughter did not want to eat, but she was persuaded. And I tried, what are they given? Really delicious. Well done cook. And so it reminded me of my garden that she came and began to cook.
Taking into account kindergarten norms: there is no tomato in the cabbage, the chicken is pre-cooked. I had a leek. Of course in kindergarten it is not, but I will have it. It is quite possible to use onion or without it at all.
Products:
white cabbage - 300 gr
leek or onion - 1 pc.
carrots - 1 pc.
chicken meat. In my case, the thigh, cooked to readiness - 2 pcs.
chicken bouillon 1 glass

Cooking.
1. Chop the cabbage as for a salad.


2. Chop the leek (if not, you can chop the usual onion) arbitrarily.
3. Grate carrots on a coarse grater.
4. In a frying pan, with the addition of vegetable oil, fry the onions and carrots. When they are tender, add the shredded cabbage.


5. Simmer, stirring occasionally, for about 10 minutes. Then add the broth and simmer until tender.
6. At the very end add salt, sugar, black pepper.
7. Separate the chicken meat from the bone. Chop randomly. Add to cabbage. Mix.


8. Put the finished cabbage on a dish and serve.

Want to cook nutritious and healthy stewed cabbage for your baby? And also to please your household with a delicious lunch or dinner? They will love the cabbage stew if you cook it like they do in the kindergarten cafeteria.

Of course, it will be quite difficult to prepare just such a dish. Since the recipe was developed by technologists, and the dish was prepared by professional chefs who have vast experience in preparing a children's menu.

There are several recipes for stewed cabbage - soft, tender and aromatic, like in a kindergarten.

Recipe number 1. Classical

Cooking cabbage as follows:

1. Chop one and a half kilograms of cabbage into strips.
2. Dip the prepared cabbage in boiling water (lightly salt the water) for five to ten minutes.
3. Drain the broth.
4. In a small saucepan, put finely chopped onions (200 grams) and carrots chopped through a coarse grater (300 grams).
5. Add a few tablespoons of water, 50 grams of butter and two to three tablespoons of tomato paste to the vegetables.
6. Simmer for five minutes.
7. In a dry skillet, squeeze three to four tablespoons of flour.
8. Combine boiled cabbage and stewed vegetables.
9. Simmer for ten to fifteen minutes.
10. Then add toasted flour, diluted with water, and a couple of tablespoons of vegetable oil.
11. Simmer until tender (the cabbage should be soft).

Recipe number 2. "Nourishing" with meat

Prepare stewed cabbage like this:

1. In a large deep skillet in vegetable oil (three to four tablespoons), fry one finely chopped onion until golden brown.
2. Put pieces to the onion chicken fillet, add salt and fry until golden brown.
3. Chop the cabbage into cubes and add to the skillet.
4. Pour in water (200 ml), simmer for thirty minutes.
5. Mix the tomato paste with flour, add black pepper (on the tip of a knife), vinegar (a tablespoon) and salt, sugar - to taste. Mix tomato paste with cabbage.
6. Simmer for fifteen minutes.

Sprinkle the finished dish with finely chopped parsley.

Recipe number 3. "Tender" with milk

The stew made according to this recipe is very soft and tender. Cooking secret delicious cabbage simple - when stewing a vegetable, you need to add half a glass of milk.

Cooking steps:

1. Cut the cabbage (800-900 grams) and one onion into cubes.
2. Pour oil into a saucepan with a thick bottom and put onions.
3. Fry the onion until golden brown.
4. Put cabbage to the onion, add two tablespoons of tomato paste and half a glass of milk.
5. Season with salt, add sugar and a little ground pepper.
6. Stir and leave to simmer, covered for about an hour.

How good the stew was, both in Soviet canteens and in cafeterias. Soft, incredibly tasty. So you want to cook a similar dish in your kitchen. True, no matter how much you stew the cabbage, it still does not turn out to be as tasty as in the dining room.

There are several recipes that can be used to prepare this dish. It is necessary to experimentally find exactly the recipe according to which the cabbage will turn out like in the canteen. The basic rule for preparing this popular snack is to comply with all proportions and stages of preparation. For cabbage, you can cook cutlets, as in a dining room, and mashed potatoes.

Classic recipe

We prepare an appetizer as follows:

1. Pour vegetable oil (two to three tablespoons) into a frying pan and fry the finely chopped onion.
2. Put chopped cabbage (kilogram) on top.
3. Pour a glass of water and simmer until the water boils away (about half an hour).
4. Prepare the filling: add one spoonful of vinegar (apple cider 6%) and sugar to two tablespoons of tomato paste.
5. Pour the diluted tomato paste into the cabbage, stir and simmer for another fifteen minutes.
6. Add salt and pepper to taste.

If you want to cook a hearty and nutritious cabbage, then add meat (pork or chicken). It must be added at the first stage and fried along with the onions.

Cabbage with boiled beef

In order to cook cabbage with beef as in the dining room, you must:

1. Boil the meat.
2. Season the broth with spices and seasonings and let it brew for 24 hours in a cool place.
3. Chop cabbage thinly (one and a half kilograms), lightly crush it with your hands.
4. Pour 100 grams of vegetable oil into a hot frying pan.
5. Put the cabbage and simmer it for ten minutes without a lid, and fifteen minutes under the lid. Stir the cabbage every five to seven minutes.
6. Then put onions to the cabbage, close the lid and simmer for another ten minutes.
7. After the cabbage acquires a golden color, add 50-70 ml of broth to it.
8. Simmer the appetizer for another ten to twelve minutes.
9. Finely chop three large onions and add to the cabbage.
10. Cut the boiled meat into cubes and add to the vegetables.
11. Simmer the dish for another five to seven minutes.
12. While the cabbage is stewing, prepare the dressing: add a spoonful of flour to three tablespoons of tomato paste and mix thoroughly. Then add a teaspoon of vinegar (apple cider can be 6%), granulated sugar, ground pepper and salt.
13. Pour the resulting mixture into the cabbage.
14. Add bay leaves and a few allspice peas.
15. Simmer for another ten minutes.

Add butter to the finished dish, cool slightly and serve in portions. After completing all the steps exactly, you yourself will remember what the stew was in the dining room, and you will show the children how you were fed in kindergarten. Take your family on a small gastronomic tour, or include this on the theme party menu.

There are few people in our country whose mother did not cook her ... hodgepodge. We already had a real Russian hodgepodge, she is a peasant, and now I propose to recall her Soviet relative. By the way, it is still very popular among our public catering. I give a guarantee of at least 80% that in any city further from Moscow, you can find it on the menu of a local cafe.

By the way, kindergartens and schools, as well as hospitals, play a significant role in the popularization of hodgepodge as a main dish.

Is it really that scary, or can the hodgepodge be tasty? As a child, I was very fond of hodgepodge. In general, I ate stewed cabbage only in two forms: pie filling and hodgepodge. And that's all. Because in cabbage soup she diligently resembled a rag, and in cabbage rolls she did not look particularly appetizing.

Solyanka, an unpretentious dish, for which I love her dearlyJ... And in my case, its preparation is also facilitated by the presence of a multicooker, although, in the classic version, my mother simmered it over low heat in a deep frying pan.

300-500 grams of any meat (I like a lot of meat)

2 medium onions

1.5 large or 2 medium carrots

Cabbage, probably also a pound, but I focus on the forks and the container in which I cook. Combination: 1/2 meat + vegetables, 1/2 cabbage. Based on personal preference)

250 grams of tomatoes (cherry or ordinary)

3 tablespoons tomato paste or even ketchupJ(it will spice it up)

Salt, freshly ground pepper to taste.

Olive oil, for those who do not cook in a multicooker.

What kind of meat is good for hodgepodge? In my childhood, it was made from meat and sausage leftovers: boiled pork, sausages, Krakow sausage, boiled beef, etc. You can also take chicken. Why not? Experiment!

I had a large piece of boiled tongue and a small piece of homemade boiled pork. They went into the expense.

Cut the meat into large cubes, and the onion just into cubes.

We send to stew. Simmer over high heat for 3-5 minutes so that the meat begins to give off its fat and juice, but does not burn.

Meanwhile, three carrots on a coarse grater and send them to the pan with onions and meat. Change the fire to medium.

Now shred the cabbage and add it to the resulting mixture, top with halves of cherry tomatoes and cover with a lid. Leave for 7-10 minutes over medium heat.

Then add tomato paste, salt and pepper to taste. Mix well again, bring to readiness over low heat.

The whole action took me 45 minutes from start to finish. In the multicooker, I used the "Baking" mode, and those who will use the pan need
be sure to cook under the lid and stir more often so that it does not burn.

By the way, the hodgepodge can be lean. so Fasting is not a hindrance to delicious food :)

Now dinner is ready!

Good morning everyone, because I cooked, as usual, at 7 in the morningJ

Good day, readers of my recipe. Today I am cooking cabbage stew. All people from childhood are divided into two categories. Those who categorically dislike stewed cabbage and those who adore it. This division begins from a very young age, from the very kindergarten. We all remember this taste, disgusting for someone, but loved for someone. I belong to the second category.
All my life I have tried to learn how to cook just such a cabbage. But I couldn't do it. So far, one neighbor, already at a rather old age and with great experience, did not advise me to add a little milk to the cabbage. And finally I have this recipe.
I will share it with you.
To begin with, we chop the cabbage, as you like, I cut it like this.

I grease the multicooker bowl with vegetable oil and send the cabbage there.
I cut the peeled onion approximately like a cabbage and send it after the cabbage.

Add tomato paste, salt and pepper

and some milk.

I mix everything well

And I put it in a slow cooker. She's not entirely Russian)) They gave it to me. She looks more like a Tajik))) I figured out the buttons myself. I set the bean button for 35 minutes. You choose stewing in your Russian multicooker.

in 35 minutes our cabbage is ready. Simply delicious!