Composition / ingredients
Step-by-step cooking
Step 1:
How to put out a classic cabbage in a frying pan? Prepare the products. When choosing cabbage, keep in mind that when quenching, it loses a lot in volume. I took a small dense head. Wash and dry the vegetables. From the head, tear off the upper leaves and rinse with water. Dry it again.
Step 2:
Chop the cabbage as thinly as possible. In this form, cabbage looks better, and it will cook much faster. I recommend shredding with a thin long straw.
Step 3:
Peel the onion and cut into small cubes. You can cut, however, into thin half-rings - at your choice. Peel the washed carrots and grate them on a coarse grater.
Step 4:
In a deep and wide frying pan, heat half a portion of vegetable oil. Transfer the carrots and onions to the pan. Fry the vegetables on low heat for 7-10 minutes, stirring them. Onions should become transparent, and carrots should be golden. As soon as this happens, transfer the onions and carrots from the frying pan to a separate bowl. Wash the pan or wipe it with a paper towel. Or you can take another frying pan.
Step 5:
Return the cleaned pan to the fire, pour the remaining oil into it and heat it up. Put the cabbage in the pan. If you don't have it all, wait a bit: the cabbage will settle and then you can add more. Fry the cabbage on low or medium heat for about 10-15 minutes. Navigate by your plate.
Step 6:
This is how my cabbage volume decreased when frying. It took about 15 minutes, she started blushing from below. You can mix it up.
Step 7:
Add the previously postponed fried vegetables, salt and pepper to the pan. Mix well.
Step 8:
Make the fire small, cover the pan with a lid and simmer the cabbage until tender. It took me 15-20 minutes. Cabbage should become soft. If the cabbage is old and tough, you can add a little water when stewing and increase the cooking time. Bon appetit!
The cabbage turned out to be soft, juicy, but it did not boil into porridge. I really liked the option with pre-frying in oil, before I immediately stewed it in water. This time I added just a little water, it was possible not to add it, after adding salt, a lot of juice was released from the cabbage.
Now about the different cooking options.
Previously, according to GOST, tomato paste was necessarily added to such cabbage, it gives the dish a pleasant color and aroma. At the very end, you can put a bay leaf. Choose spices according to your taste.
Cabbage is often stewed with meat, chicken, it goes very well with smoked meats and sausages. With minced meat it will look like very lazy cabbage rolls.
You can put it out with other vegetables, it will already be a vegetable stew.
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
