How much cabbage is stewed in time?

Cabbage is a unique vegetable. It is good from all sides and is an ideal product for slimness. A crisp, multi-layered head in the hands of experienced chefs in a matter of minutes turns into a fragrant tasty dish. They know how much cabbage is stewed and how to make it taste as rich as possible. We learn their secrets.

Benefits of cabbage

The best helper for our body is the cabbage. It allows you to maintain the balance in it, to adjust the intestine and normalize the weight. On how much cabbage is stewed, the preservation of nutrients in it, especially vitamin C, is completely dependent on it, which is simply contained in abundance. With moderate heat treatment, the amount of ascorbic acid in the vegetable is further increased. Vitamin C (ascorbigen) not only helps to strengthen immunity, but also has strong antitumor abilities. In addition, cabbage contains a large amount of minerals and other useful compounds necessary for the body:

• Folic acid is responsible for blood circulation and metabolic processes;
• Sodium and potassium provide the withdrawal of excess fluid;
• Choline normalizes the amount of fat stored;
• Fiber contributes to the proper operation of the intestine, the removal of toxins from it.

Cabbage is a low-calorie product, recommended by specialists as a daily dish, helping to get rid of excess kilograms and normalize the work of the whole organism.

A matter of taste

How much cabbage is stewed in time depends on various factors. First of all, individual taste preferences play a role here. As a rule, the product variety affects the readiness, and many believe that the true taste of the vegetable shows with its darkening to the shade of "coffee with milk." At this stage of heat treatment, cabbage becomes optimally mild, and a slight sharpness appears in the taste.

However, some prefer it only in half-baked form or as one of the ingredients of vitamin salad. It should be noted that fresh cabbage can only be eaten by people with strong stomachs, it is worse digested and can lead to gravity in it. The most tender and useful in this case, experts believe it is stewed option.

Determining how much time cabbage is stewed fresh and with the number of additional bright ingredients to it, as a result, we will get a delicious flavorful dish that all homemakers will appreciate without exception.

Choose the best cabbage

How much cabbage is stewed in time depends entirely on the correct choice of this healthy vegetable, and in order to avoid mistakes, a number of recommendations should be taken into account:

• Quality ripe cabbage should be dense, and when squeezing it with your hands do not deform, but only pleasantly crunch;
• Consider a vegetable, outwardly it should be clean, without visible defects and specks, indicating the development of putrefactive processes in it;
• Often sellers, in order to profitably sell stale cabbage, remove its top leaves, it can be easily identified by a stump on which there are traces of their bumps;
• Big heads are cut and sold half for convenience; Here it is worth paying attention to the cut, it should be not winded, white, already withered edges and darkening of the stump indicate the staleness of this product.

Variants of combinations

Stewed cabbage is a native Russian dish, which is prepared in every family. Our grandmothers knew how much cabbage is stewed and how to make it as tasty as possible. On the basis of this multilayer vegetable, a lot of simple and very useful recipes were made.

What is only sauerkraut, its taste can not be compared with anything, and the benefits of using it are great. Always delicious, hearty, inexpensive.

Cooking cabbage can be in any form - sour and fresh, complemented with mushrooms, poultry, beef, rice, beans, spices. The process of quenching is different, it depends on a number of nuances, and the dish as a result turns out to be completely different. That's why recipes with cabbage do not get bogged down for decades and include a number of subtleties and rules for their successful preparation.

Preparing for cooking

Begin any cooking should be with the removal of the top leaves, they are especially rude and can spoil the taste of the dish. Then follows shredder. The size of the cut pieces completely depends on how long cabbage is stewed.

The fresh cut by small cubes or shredded strips, and the sour must be touched and washed. If it is strongly salted, leave it in water for a while, grind large parts to strips of the same size. To extinguish too peroxidated cabbage it is impossible, in the course of thermal processing its taste is even more concentrated, and the prepared dish becomes extra-acidic.

How much cabbage is stewed

Basically they are preparing a white-vegetable vegetable, but cauliflower is no less tasty in this form, the main thing is to extinguish it correctly and pay special attention to certain nuances.

• A young head with delicate leaves will have a ten-minute heat treatment, but dense winter varieties are best kept on fire for forty minutes or even an hour;
• How much cabbage is stewed fresh or sour, always determined by its softness, color and taste - if it began to darken, a bitter and tenderness characteristic of the ready-made vegetable appeared, then it's time to turn off the fire;
• Prolong the time of extinction is not worth it, from this the taste of the vegetable will not improve, rather, on the contrary, it will soften completely, turn into a mess and lose all the vitamins;
• Cabbage is very tasty to cook in the oven, but here it is necessary to set a small temperature so that the dish does not boil, but languished for forty minutes;
• How much cauliflower is stewed, will also depend on personal preferences and the degree of maturity, a fresh young vegetable is enough 15-20 minutes.

Cabbage can be extinguished in any way - in a multivariate, oven or on a stove in a dish with thick walls, it everywhere turns out harmonious and tasty.

A simple recipe

Before cooking, prepare the vegetables, peel the onions, carrots, cut them at your discretion, chop the cabbage. In this recipe, you can use a fresh or pickled option.

1. This dish quickly and simply cooked in a conventional frying pan. Fry onion on it, add the carrots, bring the vegetables to a golden color.
2. Add the cabbage, a little water and mix. Close the lid tightly, set the middle fire.
3. After 10 minutes, the dish can be salted and tasted. How much cabbage is stewed, we also decide at this stage - a young vegetable can already be turned off, last year's will require a longer thermal treatment.
4. At the very end of the cooking, you can add tomato paste, garlic and favorite spices.

In this way, by adding additional ingredients (mushrooms, chicken), you can quickly and easily prepare a new dish. Do not forget to let her brew. How much sauerkraut is stewed, will depend solely on individual preferences: like dense and crispy - enough twenty minutes, a well-roasted coffee shade - you can put out an hour.

Subtlety and Tricks

In the preparation of any dish has its secrets, and to make the cabbage really delicious, it is worth observing them:

• Very appetizing it will turn out, if the shredded vegetable is pre-fried in butter, and then season with broth and stew under a closed lid;
• Salt in cabbage is better to put in five to ten minutes before the end of cooking;
• Makes a dish full and tasty ordinary flour, fry it separately in a dry frying pan until golden brown and add for a couple of minutes until cooked;
• To get rid of the sharp cabbage smell, put a piece of stale black bread on top of the chopped vegetable, during the cooking it will absorb all the flavors and not let them spread around the house.