Stewed Cabbage, As In A Soviet Canteen: Step By Step Recipes With Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Stewed cabbage, like in a Soviet canteen: 2 recipes for an appetizing side dish

When looking for something new for the daily menu, we often forget that you can use simple, but time-tested and popular recipes. For example, stewed cabbage. The older generation probably remembers this unique smell that has always accompanied the crowded establishments of Soviet catering. Despite the most common products, this dish is tasty, aromatic, satisfying and even healthy.

Step-by-step recipes for stewed cabbage, as in a Soviet canteen

I cook stewed cabbage often, at least 5-7 times a month. And I never cease to be amazed at how such an amazingly delicious dish is obtained from a simple vegetable. Of course, in order to achieve variety, I have to make some changes to the main recipe every time. So, a vegetable can be stewed simply with carrots and onions, for a more satisfying option - add potatoes, meat or sausages. But for pies I always make cabbage with mushrooms. How not to cook a dish, the dizzying aroma begins to awaken the appetite already during stewing. And what is most interesting, the taste of such cabbage never gets boring.

The classic version of stewed cabbage, as in the Soviet canteen

The same recipe, using which you can enjoy cabbage with the taste of childhood or youth. Well, the younger generation, born and raised in the post-Soviet era, will get acquainted with one of the dishes that their parents and grandparents were reinforced during their lunch break.

Ingredients:

• 1 kg of white cabbage;
• 1 carrot;
• 1 head of onion;
• 2 tbsp. l. tomato paste;
• 1 tsp 9% vinegar;
• 1 tbsp. l. granulated sugar;
• 1 tbsp. l. flour;
• 1/2 tsp ground black pepper;
• 1-2 bay leaves;
• 3 tbsp. l. vegetable oil;
• 1/2 tbsp. water;
• salt to taste.

Preparation:

1. Using a special shredder or a sharp knife with a wide and long blade, finely chop the required amount of cabbage.

   

   Chop the cabbage

2. Finely chop the onion head with a knife.

   

   Chop the onions

3. Grate one large carrot on a grater with large holes.

   

   Coarsely grate the carrots

4. Place the onions and carrots in a skillet with well-heated vegetable oil. Stir occasionally and fry the vegetables over medium heat for 2-3 minutes.

   

   Fry onions and carrots until half cooked

5. Transfer the fried vegetable mixture to a suitable sized cauldron. Add cabbage, pour in water, mix everything. Reduce heat to low, cover the cauldron with a lid and simmer for 40 minutes. To prevent the vegetables from burning, do not forget to stir the mass sometimes.

   

   Combine grilled vegetables and fresh cabbage in a large cauldron

6. When the cabbage is soft, mix the tomato paste with the flour and transfer the mixture to the cauldron.

   

   Add tomato and flour mixture

7. Top up the dish with bay pepper, black pepper, sugar, salt and vinegar. Mix all the ingredients well again and simmer, covered for another 10 minutes.

   

   Send spices to the cauldron and pour in vinegar

8. Serve the cooked cabbage as a side dish or as an independent dish hot, warm or cold.

   

   Stewed cabbage can be eaten immediately or served later.

Video: classic stewed cabbage recipe

Stewed cabbage with sausages, like in a Soviet canteen

You can add your favorite sausages to make the stewed cabbage more satisfying. The main secret of success in this case is the selection of quality sausages.

Ingredients:

• 1 kg of white cabbage;
• 1-2 onions;
• 1 carrot;
• 300-400 g of sausages;
• 3 tbsp. l. tomato paste;
• 2 bay leaves;
• salt and black pepper;
• vegetable oil.

Preparation:

1. Chop the cabbage into thin strips, grate the carrots on a coarse grater, cut the onions into half rings or quarters of rings.

   

   Prepare vegetables

2. In a cauldron or thick-walled saucepan, heat 3 tbsp. l. vegetable oil.

3. Put vegetables in a cauldron, pour in 1/2 tbsp. water, stir and simmer over low heat for 20-25 minutes (until vegetables are soft).

   

   Transfer vegetables to a cauldron and add a little water

4. Cut the sausages into slices not 5–7 mm thick.

   

   Cut sausages

5. Add tomato paste and bay leaf, salt and black pepper to taste to the vegetable mass, lay out the prepared sausages. Stir the workpiece.

   

   Put the sausages in a cauldron with vegetable mass

6. Cover the cauldron with a lid and continue cooking for another 10 minutes.

7. Serve the sausage stew as a separate meal.

   

   Cabbage stewed with sausages perfectly copes with the role of an independent dish

Video: stewed cabbage with sausages

Stewed cabbage like in a Soviet canteen is a great option for those who like to eat tasty, simple, inexpensive and healthy. It is not difficult to prepare such a dish, so feel free to start working with our recipes, even if your culinary feats are just beginning. Cook with pleasure and bon appetit!