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photo: niftyrecipe.com Stewed Cabbage with Potatoes

Stewed Cabbage with Potatoes

Stewed cabbage with potatoes is a delicious universal dish that can be cooked all year round. Stewed vegetables can be an independent dish or a side dish to meat or poultry. Since only vegetables and spices are in the ingredients, this recipe will suit vegetarians and fasting. The ready dish is delicious, nourishing and fragrant. In my opinion, this is a great way to vary the everyday menu.

60 min
6 servings

Steps

  • 1. Cut white cabbage into thin straws.
  • 2. Put groung cabbage in a pan with a thick bottom in layer of 1.5-2 cm.
  • 3. Wash potato tubers, peel and cut into straws.
  • 4. Over the cabbage let’s put a thin layer of crushed potatoes.

  • 5. Put small pieces of butter on the potatoes.
  • 6. Then repeat the layers, alternating cabbage, potatoes and butter. The top layer should be the white cabbage. Put pieces of the remaining butter on it. Pour in a pan 150 ml of water. Cover the pan with a lid and stew cabbage with potatoes on a low fire until the vegetables are soft.
  • 7. Peel onions and cut into small cubes.
  • 8. Put the ground onions in a frying pan with pre-heated vegetable oil. Periodically stirring, let’s sauté vegetables until a light golden brown.

  • 9. Then add wheat flour to browned onions and mix.
  • 10. Shift onions mixed with flour into a pan with cabbage.
  • 11. Add tomato paste, salt, sugar and seasonings to the cabbage stewed with potatoes. Let's pour in apple vinegar.
  • 12. Mix the ingredients and continue to stew cabbage with potatoes on low fire for another 5-7 minutes. Serve the ready dish in hot, decorated with finely chopped green dill.
  • 13. Bon Appetite!


Side dish recipes

Ingredients

  • Cabbage
    600 g
  • Potato
    4 pcs
  • Onion
    2 pcs
  • Tomato paste
    2 tbsp
  • Whole wheat flour
    1 tbsp
  • Butter
    50 g
  • Vegetable oil
    50 ml
  • Apple cider vinegar
    25 ml
  • Water
    150 ml
  • Sugar
    1 tbsp
  • Bay leaf
    2 pcs
  • Allspice
    3 pcs
  • Khmeli-suneli
    1 tsp
  • Salt
    - to taste
  • Black pepper
    - to taste
  • Dill
    15 g

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