Stewed cabbage with peppers and tomatoes recipe with photos step by step

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Prepared by: Julia Vetrina

03/13/2016 Cooking time: 40 min

I'll tell you the recipe for the most delicious cabbage. Below you will learn how to cook stewed cabbage with tomatoes. It couldn’t be easier to make, but that doesn’t stop it from being a real treat!

Nutritional and energy value:

Recipe stewed cabbage with tomatoes. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “stewed cabbage with tomatoes.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of stewed cabbage with tomatoes is 37.1 kcal.

** This table shows the average levels of vitamins and minerals for an adult.

The easiest recipe for stewed cabbage

Chop the required amount. Sprinkle lightly with salt and rub with your hands to release the juice from the cabbage. Pour some vegetable oil into the frying pan. Place the cabbage there, cover with a lid and turn the heat to low.

Stir occasionally to prevent the cabbage from burning.

After 20 minutes, when the cabbage becomes a little softer, dilute the tomato paste. You can also use concentrated tomato juice or tomatoes.

I like there to be more tomatoes. Usually, I take 2 tablespoons of concentrated cabbage per frying pan. Add a glass or two of warm water to the pasta (this will help it disperse better), salt, sugar and pepper to taste. The tomato should be sweet and sour.

If you stew sauerkraut, make the tomato sweeter.

Pour the mixture into the frying pan until the liquid almost covers the cabbage. Don't be afraid if you think there is too much liquid. Most of it will evaporate during simmering. In extreme cases, it can be drained later.

Simmer the cabbage until tender (it should become soft and absorb the tomato mixture) for another 20 minutes with the lid closed.

Another simple recipe for stewed cabbage with onions

Ingredients:

• head of cabbage;
• onion 1 – 3 heads (depending on the size of the head of cabbage and your taste);
• tomato paste – 1 – 2 tablespoons or tomato juice – a glass, or 5 – 6 tomatoes;
• water - a glass or more;
• vegetable oil for frying;
• salt, sugar. pepper - to taste.

Cut the onion into half rings. Fry it until golden brown in vegetable oil.

Add one to two tablespoons of tomato paste and lightly fry along with the onion. Season the pasta with salt, sugar and pepper.

Add cabbage and mix well. Cover with a lid and reduce heat to low.

After 5 - 7 minutes, add hot water so that the liquid almost covers the cabbage. Let it boil and reduce the heat again. Taste and add salt, sugar and pepper as needed.

Simmer until done under the lid, remembering to stir occasionally.

The recipe for stewed cabbage with vegetables in a frying pan is just to lick your fingers!

The simplest option for stewing fresh cabbage is the classic one without adding meat or mushrooms. To put this masterpiece on the table you will have to stock up on several basic spices and products.

Later, this basic recipe can be varied with additional ingredients, including several types of meat and dried fruits.

Ingredients:

• head of cabbage – 1000 g
• carrots – 1 piece
• onion – 2 heads
• tomato – 3 tbsp. l
• vegetable oil – 50 g
• granulated sugar – 1 tsp
• water – 1 tbsp
• salt
• Bay leaf
• ground pepper
• greenery

Some cooks enrich the stewed vegetable with sesame seeds, chicken eggs and green or red bell pepper. This dish can be given to kids because it does not contain hot seasonings or rough ingredients. To make cabbage perfect, chefs flavor it with butter and premium flour.

Cooking steps:

1. Peel and grate juicy carrots
2. Chop the onion as finely as possible
3. Fry prepared vegetables until color changes
4. Slice the forks thinly
5. Fry cabbage in sunflower oil
6. Combine the fried mixtures
7. Simmer for 6 minutes
8. Finely chop the greens
9. Mix with tomato
10. Add salt and granulated sugar
11. Add finely torn bay leaf
12. Pour all contents into the cauldron

The vegetable strengthens the immune system by filling the body with vitamins. The product contains fiber, which regulates the functioning of the gastrointestinal tract and also increases performance.

Everyone has tried this classic cabbage in kindergarten or school, since everything is prepared there based on GOST standards.

This side dish goes well with both fish and meat, which is why it is popular. At the same time, cabbage stewed in a frying pan is a low-calorie dish, so it can be eaten by those who have problems with excess weight.

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I really love vegetable dishes! They are not only tasty, but also healthy. Today I want to share with you a recipe for stewed cabbage with carrots and tomatoes. The recipe is very simple and unpretentious, but despite this it turns out tasty and appetizing. Stewed cabbage will be an excellent accompaniment for meat, fish, and chicken. Well, or be an independent dish.

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Recipe Ingredients

Recipe

Since the dish, in addition to cabbage, also includes peppers and carrots, which take a relatively long time to prepare, we will start preparing the dish with these two vegetables.

1. If you plan to use fresh bell pepper to prepare this vegetable dish, then it should be thoroughly washed and cut into half rings. In the cold season, it is more rational to use frozen sweet peppers, since their price is much lower. Frozen peppers are usually sold already chopped, so you just need to defrost them and wash them thoroughly in cold water.

2. It is better to choose larger carrots for the dish. The larger the carrot, the easier it is to grate it and the less waste there is. So, the carrots need to be peeled and grated.

3. Once the first two ingredients are prepared, you can start frying. Pour about 50 ml of sunflower oil (preferably refined) into the frying pan. Place carrots and peppers in a preheated roasting pan, add bay leaves (2-3 pieces). Fry the vegetables over fairly high heat for about 5 minutes, then reduce the heat.

4. Meanwhile, while the first two ingredients are fried, chop the cabbage. And then add it to the vegetables. Fry under the lid of the roasting pan for 10 minutes, remembering to stir the vegetables occasionally.

5. It is more convenient to add tomato paste diluted. Stir 50 ml of concentrated tomato paste in a glass of drinking water. Pour the liquid into the frying pan, salt and pepper the cabbage, continue to simmer the dish for another 15 minutes under a closed lid over low heat.

The second course is rarely complete without a side dish. The most common side dish option is either cereal or vegetables. Vegetables can be combined in different ways. Sometimes I make a mix of two seemingly incompatible vegetables at first glance - potatoes and cabbage, and I stew this as a side dish. Often adding other vegetables, for example, green beans, broccoli, cauliflower, zucchini, eggplant, tomato or, as in this recipe, bell pepper. Stewed cabbage with potatoes and bell peppers is prepared very quickly, the side dish turns out to be satisfying and not too high in calories, at least sometimes you can afford it. So, we chop the cabbage, I like long strips, you can do it in cubes, as you like. Pour vegetable oil into a frying pan and send the white cabbage to stew in it.

We peel and cut the potatoes; here, too, the cutting can be whatever your heart desires.

The chopped potatoes go into the frying pan with the cabbage.

While the vegetables are stewing, peel and chop the onions. You don't want to add it too early because it will just burn.

When the potatoes and cabbage are half cooked, the onions are also added to the frying pan. At the same moment I add salt and various spices, each time different in mood.

The bell pepper must be cut smaller and also added to the existing vegetables.

Cook the vegetable mix in a frying pan until cooked; you can use a lid to speed up the process.

Ingredients

:

• one kilogram of white cabbage;
• water - two glasses;
• 200 gr. carrots;
• a couple of large red bell peppers;
• two large white onions;
• half a spoonful of salt and fine pepper;
• vegetable oil - a quarter cup;
• a dozen sprigs of dill and parsley.

Step-by-step recipe for stewed cabbage with peppers

Partially soften the shredded cabbage before placing it in the cauldron. After removing the top leaves, chop the thinner ones into strips, remember and pour boiling water in a basin. Leave the cabbage in the water; it will become noticeably softer and cook faster.

Peel the onions and carrots, remove the seeds from the peppers. We dissolve all the peeled vegetables into strips; it is also advisable not to grate the carrots, but to cut them. Pour the entire portion of the oil into a cauldron and heat it up very high, first put the onions and carrots in it and sauté until golden brown.

Add the bell pepper to the sauté, stir and simmer for five minutes, lowering the heat to moderate. Drain the water from the cabbage, add to the rest of the vegetables and mix with them. We lower the heat further, cover the cauldron and simmer for about twenty minutes.

Wash the greens, separate and remove the stems, and finely chop the soft leaves. Mix the vegetables in the cauldron, adding salt, pepper and herbs. Cover the cauldron again, simmer the dish for another five minutes on the fire, then wrap it in a thick blanket for half an hour.

How to cook “Stewed cabbage with potatoes and tomatoes” step by step with photos at home

Step 1Link

You will need: cabbage, carrots, onions, potatoes, vegetable oil, tomato paste, water and salt, vegetable seasoning or dried herbs that you like.

Step 2Link

Peel and cut: cabbage and carrots into strips, onions into half rings, and potatoes into cubes. Add salt to the cabbage and mash with your hands until the juice releases.

Step 3Link

Pour vegetable oil into a heated frying pan and add squeezed cabbage. Cover with a lid and simmer over low heat for 10 minutes.

Step 4Link

Add onions and carrots, stir and cover with a lid, continue to simmer for 5 minutes.

Step 5Link

Then add potatoes and 5 tablespoons of water, continue to simmer under the lid for another 5-10 minutes.

Step 6Link

Add tomato paste, 2 pinches of herbs de Provence spice mixture and 5 tablespoons of water, simmer for another 5 minutes and add salt if necessary before removing from heat.

Option 5: Stewed cabbage stew with tomatoes and zucchini

A win-win option for a delicious vegetable stew with cabbage, tomatoes, carrots, onions and zucchini. A simple recipe for a main dish for every day. Add more herbs, such as dill, parsley, cilantro, basil or green onions - the stew will only become tastier and more aromatic.

Ingredients:

• 600 grams of white cabbage;
• 1 medium zucchini;
• 90 g carrots;
• 1 onion;
• 400 grams of tomatoes;
• 4 cloves of garlic;
• 4 tablespoons butter raises;
• 2-3 pinches of salt and black pepper;
• greens to taste.

Step by step recipe

Step 1:

Wash the cabbage and wipe dry. We tear off the top leaves, cut off everything around the stalk and chop into strips in a convenient way.

Step 2:

Rinse the zucchini too and dry. Remove the peel and cut the pulp into medium cubes.

Step 3:

Place the cabbage and zucchini in a cauldron, pour in three tablespoons of vegetable oil and place over medium heat.

Note: it is best to cook in a cauldron or other thick-walled container. Vegetables are stewed in their own juice, do not burn, and turn out tender and soft.

Step 4:

While the cabbage and zucchini are stewing, let's move on to other vegetables. Coarsely grate the carrots and dice the onion.

Fry separately in a small frying pan until lightly browned.

Step 5:

Cut the tomatoes crosswise, scald with boiling water and remove the peel. Now cut the pulp into small cubes.

Note: you can use canned tomatoes, they will give the stew an interesting taste and aroma.

Step 6:

When the cabbage and zucchini are almost ready, add the tomatoes and simmer for another five minutes. Then add the roasted vegetables, salt and pepper. Don't forget about the garlic - we clean it and put it through a press.

Stir and simmer for 5-7 minutes. This time is enough. Then turn off the heat, close the lid and let the stew brew for fifteen minutes.

Serve sprinkled with fresh herbs.

How to cook “Stewed cabbage with tomatoes”

Wash all the vegetables that need to be peeled. Cut the onions and tomatoes into cubes, grate the carrots coarsely, and finely chop the cabbage.

Pour oil into a heated frying pan. Place the onion in it, add paprika and turmeric to it. Cook over medium heat until golden brown.

Add carrots to the pan, fry for 4 minutes, stirring. Next, transfer the cabbage to the cooking vegetables. Close the lid and start simmering over low heat. If necessary, add a little water.

After 10 minutes, stir the vegetable mixture and add bay leaf and peppercorns to it. Then add tomatoes and salt and pepper to taste. Don't forget to stir the dish sometimes.

The vegetables will take about 30 minutes to cook. Finely chop the greens and add them to the dish when it is almost ready. I served the cabbage with fresh cucumbers.

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Dietary recipe for cooking in a slow cooker

You will need:

• medium fork of white cabbage;
• medium-sized young zucchini;
• chicken breast – 500 g;
• 2 pcs. small carrots;
• fresh herbs (cilantro, dill) - a bunch;
• 3 pcs. tomato;
• 2 cloves of garlic; seasonings;
• 1 tbsp. l. vegetable oil;
• large head of onion.

How to cook:

1. Turn on the multicooker to the “Frying” mode. Chop the onion into small cubes. Fry it until transparent, adding a little vegetable oil.
2. Cut the carrots into thin strips and place in the multicooker bowl with the onions.
3. Cut the chicken fillet into thin slices or in any other way. Fry until golden brown along with the onion-carrot mixture.
4. Cut the zucchini into strips and finely chop the cabbage. Place the prepared vegetables into the bowl of kitchen appliances and stir. Turn on the “Stew” mode, cooking time is about 50-60 minutes.
5. Half an hour after adding the vegetables, pass the garlic through a press, finely chop the greens, remove the skin from the tomatoes and cut them into cubes. Place the prepared ingredients into the multicooker bowl. Salt and add other spices to taste. Close the lid of the device and wait for the sound signal at the end of cooking.

Step by step recipe

Calorie content of the dish

The number of calories depends on the final choice of ingredients: what oil you use to fry the vegetables, what tomato paste you choose and other minor differences. In general, the difference in calories is not too big; according to our recipe, 39 calories per 100 g of stewed cabbage. Thus, the dish is dietary, suitable for people on a diet to maintain a good figure or on a health diet (reducing calories).

1. Proteins - 1.3 g.
2. Fats - 1.8 g.
3. Carbohydrates - 4.5 g.

Cooking tips

1. Simmer the cabbage in a frying pan with a thick bottom. The ideal choice is cast iron.
2. Give preference to young cabbage or a small head of cabbage; it is usually sweeter and juicier. The same goes for carrots.
3. Shred the cabbage and then rub it with salt in your hands to release the juice. The vegetable will become crispy and very juicy!
4. Use homemade tomato juice or fresh tomatoes pureed in a blender.
5. Vegetables such as garlic, celery, pumpkin, parsnips, potatoes, and parsley root go well with stewed vegetables. Spices include dried garlic, black sesame, coriander seeds, curry, turmeric, asafoetida, paprika, cloves, bay leaf, black peas, a mixture of peppers.

Bon appetit!

Useful tips

Here are some tips from experienced chefs to help you prepare truly delicious stewed cabbage:

1. To give the dish a savory note and thickness, use regular wheat flour. Dry it in a dry frying pan until it becomes creamy, then add 1 tbsp. spoon into the dish 5 minutes before final readiness.
2. Vinegar and sugar will help add a sweet and sour taste. Add them 1 tbsp. spoon 5-10 minutes before the dish is fully cooked.
3. You can remove the specific aroma when preparing any cabbage dish by using stale bread. Place the slice in a saucepan or frying pan; after cooking, remove the bread with a slotted spoon.

Option 3: Stewed cabbage with peppers and mushrooms

Vinegar, according to the description, is not poured into the cabbage at the very end of cooking; it needs to soak the cabbage and vegetables. If they are too harsh by that time, first add mushroom broth and simmer for at least a quarter of an hour, then pour in vinegar and heat for another ten minutes. The dish is just as good not only from young cabbage, but in this case you will definitely need all the broth left over from cooking the champignons.

Ingredients

:

• cabbage, young and juicy – ​​500 gr.;
• small onion;
• a quarter kilo of champignons;
• spoon of apple cider vinegar;
• large ripe tomato;
• large juicy fruit of pepper (bell pepper).

How to cook

Literally pour a little less than a glass of water into the bottom of the cauldron and turn on the burner to medium temperature. Shred the cabbage on the board in small portions, immediately placing it in the cauldron and stirring. Following the last part, cover the cauldron and time it for a quarter of an hour, exactly.

We clean the champignons and let them cook in a small amount of boiling water for ten minutes. Do not drain the broth, chop the mushrooms into smaller pieces and set aside for now. Chop the onion into quarters of rings, and dissolve the pulp of the peeled pepper into strips. Mix vegetables with cabbage, simmer for five minutes, during which time cut the tomato into cubes.

Add mushrooms and tomatoes to the cabbage, stirring evenly, pour in vinegar and add some salt. Simmer for a quarter of an hour in a covered cauldron, then check readiness. If the vegetables are still a little tough, but begin to stick to the walls, add a little mushroom broth and bring the dish until cooked.

Canning cauliflower in tomato with vegetables

Assorted vegetables in a delicious tomato sauce will be a wonderful and healthy side dish for meat.

We will need:

• 10 small-fruited tomatoes;
• 10 small cucumbers;
• 1 small eggplant;
• 1 pod of sweet paprika;
• cauliflower inflorescences;
• 100 grams of onions;
• 4-5 cloves of garlic.

Marinade for a 3-liter container:

• 1.7 kg of juicy tomatoes;
• 2 tbsp. spoons of coarse salt;
• 3 tbsp. spoons of sand;
• 2 tbsp. spoons 9% acid;
• 2 cloves;
• 10 black peppercorns;
• a quarter of a chili pod;
• 2 laurel leaves.

Cooking principle:

1. Wash all vegetables thoroughly. We cut the cucumbers into rings up to 3 cm thick, cut the tomatoes for the marinade into 4 parts, and simply prick small-fruited tomatoes with a toothpick in the area of ​​the stalk. We separate the cabbage into inflorescences, which we rinse well to remove sand. Take small onions and cut them lengthwise. Cut off the stalk of the paprika, remove the seeds and cut the pod lengthwise into 6-8 pieces. We cut thin eggplant into circles, it is better to cut thicker fruit into crescents.

2. Since we will be pouring boiling water over the vegetables, we pour about 3 liters of water into a saucepan and put it on gas so that it boils. Now we begin to place the assorted vegetables in a clean, dry glass container. We throw garlic cloves and laurel on the bottom, put a pillow of cucumbers on top, which we cover with a layer of onions.

3. Place whole tomato fruits on the onion. Now fill the gaps in the vegetables with parts of the bell pepper.

4. Complete the laying with layers of eggplants and inflorescences.

5. Carefully pour boiling liquid over the workpiece, cover with a lid and leave for literally five minutes. At the same time, set the same amount of water to boil.

6. Drain the settled water from the vegetables into the sink, add new boiling water and leave for another 10 minutes. After this, drain the liquid and cover the workpiece with a lid.

7. While the assortment is infusing, let’s make the marinade. To do this, grind the tomatoes in a meat grinder, pour the resulting puree into a saucepan, add all the necessary ingredients, mix well and place on the hob.

8. When the marinade reaches boiling temperature, set the flame to medium position and cook with constant stirring for 10 minutes.

9. Pour the boiling marinade over the assorted vegetables and immediately seal the glass container hermetically.

10. Since the filling turns out to be thick, you need to put the jar on the table and roll it thoroughly. Turn the treat over and wrap it in a downy scarf for a day.

The most delicious cooking methods

Traditionally, cabbage is fermented with salt. Some housewives add carrots and cumin. Not everyone knows the recipes for marinated appetizers with cabbage and tomatoes. There is nothing complicated about it.

The cabbage heads are not chopped very finely; the tomatoes are left whole or cut into slices. You can add chopped carrots and garlic. Vegetables are placed in jars and poured with cold or hot marinade. Then the appetizer is pasteurized and rolled up with lids. The jars may not be sterilized. True, such preparations will have to be stored in a cool room.

Ingredients for making marinated snacks:

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Recipes for sauerkraut with bell pepper

People have been pickling cabbage for centuries. This is a common delicacy that is easy to prepare and easy to preserve, enjoying a healthy and tasty salad all winter long. Accordingly, there are quite a lot of recipes for preparing the dish. Below you can familiarize yourself with the simplest and most delicious of them.

Classic with carrots

3 liters30 minutes

• White cabbage

  2 kg

• black peppercorns

  10–12 pcs.

Nutritional value per 100 g:

1. Sprinkle the shredded cabbage with salt and mix well, pressing so that the vegetable releases its juice.
2. Cut the sweet bell pepper into thin slices, grate the carrots coarsely (you can use a Korean grater) - mix everything with the cabbage.
3. Place the salad in a jar, compacting it tightly. It is necessary to lay it in several layers, sprinkling it with black pepper and bay leaf, which should first be broken into several fragments.
4. A jar filled to the top with compressed cabbage should be covered with a lid with holes, placing a layer of gauze under it. Leave to ferment for 3 days at room temperature.
5. It is advisable to place a bowl under the jar into which excess liquid formed during the ripening process will be released.
6. During this time, the cabbage must be periodically pierced to the bottom with a wooden stick to release unwanted air.
7. This quick cooking option will appeal to connoisseurs of aromatic bell peppers, and carrots, in turn, will be an excellent addition. When serving, you can add thinly sliced ​​onions to the salad and sprinkle with aromatic vegetable oil.

Important! The workpiece must be placed under pressure. During fermentation, it is covered with gauze to provide air access and prevent insects from entering.

Sauerkraut with bell peppers, vinegar and oil

3.5 liters30 minutes

• White cabbage

  1.5 kg

• sweet red pepper

  2 pcs.

Nutritional value per 100 g:

In a large container (preferably a bowl), mix shredded cabbage, grated carrots, chopped bell pepper and chopped garlic. You need to mix carefully without squeezing the ingredients. In a separate pan, prepare the marinade by mixing water, oil, vinegar, salt and sugar. Place the resulting mass on the stove, bring to a boil and simmer over low heat for 1-2 minutes. Transfer the cabbage mixture into a jar, pour boiling brine, compact so that the liquid completely covers the salad, cover with a special lid with holes.

You can leave the workpiece in the bowl - in this case, after pouring the marinade, you need to put the mixture under a press (cover with a plate and place a three-liter jar of water on top). Cabbage should be fermented for 10 hours at room temperature, then it can be eaten or stored in a cool place. At the initial stage of cooking, it is important to mix the vegetables carefully so that they do not bruise and do not begin to release juice ahead of time. Otherwise, the salad will not have a pleasant crunch.

Did you know? You can use a large plastic bag to gently mix the chopped vegetables. The ingredients are poured into it, tied and shaken, holding it with both hands on both sides.