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Fried cabbage in a frying pan recipe with photos. Fried cabbage - the best recipes Fried white cabbage

    To ensure that the cabbage acquires a beautiful red-brown color and is not soggy, first fry the tomato and onion, sweet red pepper and a little bitter in vegetable oil. Add a little sugar. The resulting caramel will give the cabbage a bright color. Then add the washed and squeezed cabbage. Cover with a lid and simmer for half an hour. Be sure to stir so it doesn't burn. The cabbage will be saturated with colors from the tomato, paprika and caramel and will turn red-brown and delicious. If you want it juicy, like in your photo, you can add 25-30 grams of boiling water.

    Fried sauerkraut is good on its own, as bigos with pork or sausages, and as a dressing for cabbage soup or solyanka - I never put cabbage in them straight from the jar.

    I know one secret - cabbage must be fried in vegetable oil without any additional ingredients until lightly browned. To do this, I carefully squeeze the cabbage with my hands so that the brine does not get into the pan with hot oil. I'll add it later.

    This technique gives the cabbage a delicious flavor. Then you can add onions, fried or raw, tomatoes and peppers, bay leaves, chopped pickles, if you are making hodgepodge in a frying pan. But the main thing is dry roasting.

    By the way, with regular, non-sauerkraut, it’s exactly the opposite. An unpleasant smell should come out of it, so I put it in a frying pan with oil, add a little water and let the smell come out with steam. Then I fry it, also until light brown. Marjoram and black pepper are perfect as spices for this cabbage.

    There is no single recipe for preparing such cabbage. All housewives have their own recipes and secrets. The only thing that must be observed is to squeeze out the juice before frying the sauerkraut. And if the cabbage is over-salted, you also need to rinse it. Dry fry with constant stirring, then add all the ingredients as desired: tomato, sugar, bay leaf, onion, etc.

    I think the whole secret of dark cabbage is the addition of tomato.

    Heat a frying pan, pour in oil (you can fry with margarine or butter)

    If the cabbage is sauerkraut, wash it. You can take 50/50 with regular (not sauerkraut) mixed.

    Fry until cooked with the addition of tomato, spices, pepper.

    You can also add separately fried mushrooms, sausages, and meat to fried cabbage.

    The fact is that if you put tomato in sauerkraut, it helps the cabbage cook faster.

    I do this - first I lightly fry the onion in a frying pan in vegetable oil, then I put well-washed sauerkraut in it and season it with a little sugar, and I also add vegetable oil and simmer it under the lid for about 30 minutes, constantly stirring and removing the lid.

    Then I add natural tomato, I take Haynes without GMOs and additives, it’s natural. And I simmer for another 10 or 15 minutes, at which point the cabbage has already reached and becomes soft and brown. For 1 kilogram of sauerkraut you need at least two tablespoons of tomato.

    I would answer this question this way: How to properly fry sauerkraut so that it darkens quickly?, as far as I know, to prepare this dish, you need to use tomato paste during the cooking process or, as an alternative, ketchup.

    I don’t know how to do it correctly, I fry it this way. I put the cabbage in a frying pan, pour it over with vegetable oil (I just add a little, I don’t like it oily), fry it and add the onion while frying. I don’t time it, maybe 40-50 minutes, cook until done, stirring.

    You need to rinse the cabbage well, squeeze it out, and place it in a preheated frying pan. Don’t forget to heat the sunflower oil or lard; the cabbage should be well saturated with fat. You can add fried onions with meat and carrots to the cabbage. I sometimes add regular cabbage. Then I close the lid and fry over low heat, stirring occasionally so that nothing burns. When the cabbage darkens and shrinks in half and stops being tough, it is ready.

    Fried, sauerkraut is my favorite dish. I make it as follows: I heat a frying pan, pour in vegetable oil or put margarine, then put finely chopped onion and fry, then add 2 tablespoons of tomato paste. And then lay out the cabbage. And fry until readiness. I use it as an independent dish and as a side dish.

    After rinsing the sauerkraut with cold water to remove the salt, place it in a frying pan. You can fry it in sunflower oil or pork fat. Cook the cabbage over medium heat and stir occasionally. Readiness is determined not by time, but by the following signs: golden or slightly brown color and reduction in volume by half.

Kristina Voronina

Cabbage is power, everyone knows about it. It contains a huge amount of vitamins and minerals. It is low-calorie and healthy in any form - fried, stewed, boiled, pickled. That is why it is desirable on any table, and even if you are expecting guests, you can, without hesitation, offer them a dish that contains this vegetable.

To give fried cabbage a new aroma and taste, it is prepared using other ingredients.

This product is also good because you can eat dishes from it all year round, getting pleasure and a lot of useful substances that we so need, especially in winter and spring, when the body is weakened.

There are many recipes that will allow you to fry this vegetable.

Classic recipe

Preparing this dish will not require much time and effort from you.

Ingredients:

  • White cabbage – 0.5 kg (medium-sized head);
  • Vinegar – 1 tsp;
  • Vegetable oil;
  • Carrots – 1 pc. small sizes;
  • Onion – 1 pc.;
  • Salt pepper.

Cooking method:


  1. Chop the main ingredient, grate the carrots, finely chop the onion;
  2. Place the onions and carrots in a heated frying pan with oil, fry for a couple of minutes and add the main vegetable. Immediately salt and pepper the ingredients and add vinegar - it will make the dish softer;
  3. Fry over medium heat until the main component becomes soft and darkens. Some housewives add a little water to the pan, but if the vegetable is juicy, this can be omitted;
  4. You can fry cabbage with tomato, then it will get a different taste and color, but it needs to be added at the very end of frying, which will take about 15-20 minutes.

Please note that the volume of the finished dish will be about a third less than the original.

With mushrooms

For cooking, you can use any mushrooms, but most often the choice of housewives falls on champignons. The treat turns out aromatic, its taste is unusual.

Ingredients:

  • White cabbage – 0.3-0.4 kg;
  • Carrots – 1 pc.;
  • Salt pepper;
  • Champignons – 0.2 kg;
  • Sunflower oil;
  • Onion – 1 pc.;
  • Purified water – 1 glass.

Cooking method:


  1. Instead of champignons, you can take boletus mushrooms, porcini mushrooms, aspen mushrooms, which are sometimes not so easy to find on sale;
  2. First of all, you need to chop the main ingredient and put it in a frying pan (you can use a saucepan or cauldron);
  3. Add salt, grind with the vegetable so that our fried cabbage with mushrooms turns out soft. Here we also pour purified water in the amount of 1 cup and vegetable oil in the amount of 2 tbsp. l.;
  4. After mixing thoroughly, send the mixture to the stove to fry for 10 minutes over low heat. Don’t forget to stir the ingredients of the dish all the time;
  5. Separately, fry the diced onions and carrots until all the vegetables are soft;
  6. After washing the mushrooms, chop them coarsely and fry them in sunflower oil. When the champignons have completely released their juice, combine all the ingredients and simmer over low heat for another 10 minutes.

The side dish is ready to be served with fish, meat, cereals, pasta, and potatoes. You can enjoy the treat as an independent dish.

In a slow cooker

If you have little time to cook and have a multicooker, preparing delicious fried cabbage in the device will not be any problem for you.

Ingredients

  • Cabbage – 500 g;
  • Clarified butter – 4-5 tbsp. l.;
  • Onion – 1 pc.;
  • Spices.

Cooking method:


  1. We remove the top few sheets from the main ingredient, and the skin from the onion. We chop the main component as you prefer - into strips or cubes;
  2. Chop the onion in the same way. Pour sunflower oil into the multicooker container and heat it in the “Frying” mode for 5 minutes;
  3. Place the ingredients in a bowl, add salt, mix well. Do not forget to do this throughout the cooking process so that all components are processed;
  4. When the vegetables begin to turn golden brown, close the lid of the device;
  5. If desired, you can add grated carrots to the dish, but this is not necessary;
  6. After 15 minutes, try the dish, which is most likely already ready. If, based on taste, you understand that this did not happen, let it fry for another 5 minutes.

With meat

This dish can be prepared with any type of meat, sausages, sausages. This recipe uses pork.

Ingredients:

  • Pork – 0.3 kg;
  • Main vegetable – 500 g;
  • Onion – 1 pc.;
  • Sunflower oil;
  • Garlic – 3 cloves;
  • Bay leaf – 2-3 pcs.;
  • Salt pepper;
  • Vegetable seasoning (or other to taste).

Cooking method:


  1. We wash the meat, let it dry or wipe it dry with a napkin, cut it into small pieces;
  2. Finely chop the onion and garlic. We send the latter to fry in hot oil until you hear the rich aroma of garlic;
  3. Now you can remove it from the pan and add pork there. When a crust appears on it, add onion to the meat;
  4. Let the ingredients fry for 15 minutes. Add spices and salt;
  5. When the meat is almost ready, add shredded cabbage to it and continue to fry the mixture;
  6. Ready meat and a soft, fragrant main ingredient indicate that the treat can be served.

With green onions

This dish is prepared very quickly and is light and summery.

Ingredients:

  • Young cabbage – 500 g;
  • Green onions – 200 g;
  • Salt pepper;
  • Olive oil – 3-4 tbsp. l.

Cooking method:



  1. Fry the sliced ​​onion a little in olive oil (literally a couple of minutes), and then add the main ingredient to it. Salt and pepper the mixture, simmer for 15 minutes;
  2. This dish can replace a summer salad, and can be served with porridge, pasta, potatoes, meat, and fish.

Sauerkraut

When fried, it gets a doubly interesting taste. This dish can be consumed separately, but it is often preferred to be used as a filling for pies and dumplings.

Ingredients:

  • Main ingredient – ​​0.5 kg;
  • Lard – 100 g;
  • Spices;
  • Carrots – 1 pc.

Cooking method:


  1. We put lard in a frying pan, fry it until it gives up a lot of fat, and then remove it from the frying pan and put the chopped main vegetable and grated carrots on it;
  2. Salt and pepper the dish and process it until its volume becomes half the original volume;
  3. If you want your fried sauerkraut to be lean, use regular butter instead of lard.

Inflorescences in batter

Cauliflower fried in batter turns out very tasty. This treat can replace meat. It is dietary, but very filling.

From ordinary products that many people grow in their dachas, you can prepare a wide variety of dishes. In this article you will learn how to prepare delicious fried cabbage in a frying pan and then you will find a step-by-step recipe with photos. This dish can be eaten on its own, or can be served with other dishes, for example, potatoes or meat.

Very often, cabbage fried in a frying pan is used as a filling for pies or pies. Preparing cabbage is very simple; any housewife, even a beginner, can do it.

How to make fried cabbage in a frying pan

Products:

  • Cabbage
  • Onion – 1 pc.
  • Carrot – 1 pc.
  • Salt, spices to taste
  • Sunflower oil for frying

Step-by-step recipe for making fried cabbage

I think I won’t be wrong if I say that there are as many housewives as there are recipes for fried cabbage. But, indeed, when I looked on the Internet how other people fried cabbage, I was surprised that everyone did it differently. I will share with you how I do it.

So, first you need to fry the onions and carrots, so we clean and wash the carrots and onions.

Cut the onion into half rings.

And grate the carrots.

Now fry the onion in a frying pan until golden brown.

Add carrots to the fried onions and fry until tender.

While the carrots are roasting, chop the cabbage.

Place the chopped cabbage in a frying pan with fried onions and carrots. At this point, you can add a little water if you don’t want the dish to be too oily. If you add a little water at the beginning, the cabbage will stew a little. And when the water has completely evaporated, the cabbage will be well fried and there is no need to add more butter. While the cabbage is frying, you need to stir it regularly so that it does not burn in the pan.

Some people add a little tomato sauce or ketchup to the cabbage. I don’t do this because I get heartburn after eating dishes with tomato paste. If you want, you can diversify the dish by adding chopped red pepper or tomato. You can also fry cabbage along with meat, it also turns out very tasty.

That's all, our fried cabbage in a frying pan is ready, as you can see, there is nothing complicated. Bon appetit!

Boyarynya - cabbage is the basis of many salads, side dishes, simple and complex dishes. But in our family, fried cabbage is very revered. Do you know how to fry cabbage correctly? My mother-in-law taught me this many years ago, and throughout the decades I have strictly followed this recipe for frying cabbage.

Recipe ingredients:

  • cabbage - forks;
  • oil for frying - fifty to one hundred grams (this depends on the size of the cabbage fork);
  • salt and pepper - to taste.


The process of cooking fried cabbage in a frying pan

We clean the cabbage from the top ugly leaves, cut out the stalk that we loved so much in childhood. Shred into strips as thinly as possible - the taste always depends on the cut. As a rule, the smaller, the tastier.

Pour vegetable oil into the saucepan, but so that there is not too much of it for the available volume of cabbage. Place the shredded cabbage in parts in a saucepan.


As the portions brown, we move this part of the cabbage along the edges of our container, and put a new part in the middle and fry it again. So - until the end. All cooking takes place over a small fire under a lid.


When the volume being fried in the saucepan decreases, salt and pepper the cabbage to taste. Thanks to the salt, the cabbage will release juice, so we continue to fry with the lid open.

Why do I pay attention to a small amount of oil? Yes, because with its abundance you will get a fatty, nasty dish. With a rational amount - tasty cabbage.


Of course, this is a matter of taste, but we are talking about how to properly fry cabbage, and not stew it in an abundance of fat. If the prepared side dish is not served every second, place it in a bowl for later heating in the microwave. The family really likes to preface lunch, and after the first meal eat fried cabbage with it, which is very tasty and juicy.

Fried cabbage - general principles and methods of preparation

Let's continue the theme of simple and tasty dishes. Fried cabbage is undoubtedly an excellent side dish for meat dishes. Many will say that it is impossible to fry cabbage; it is more like stewing. We won't argue. Whatever you call this process, cabbage cooked in a frying pan or in a thick-walled pan is very tasty. And useful. Different, more intense flavors are obtained by adding meat, sausages, offal, mushrooms and other products. Interesting and completely different from ordinary dishes can be obtained from cauliflower. In this case, unopened flowers (buds) are included in the food. Cauliflower is valued for its delicate taste and ease of preparation. For main courses, you can not just fry cabbage, but also bake it in pots, make a casserole from it, or add it to a vegetable stew. Do not throw away young seeds - they contain the most useful substances. They can also be used by grating them on a coarse grater.

Fried cabbage - food preparation

Regular cabbage does not need special preparation - just remove the top leaves, chop it or cut it into squares. But the color may change during cooking and become pale and ugly. To prevent this from happening, you can pour boiling water over the chopped cabbage and pour cold water over it for a minute. Now after frying it will have a fresh look and will not turn brown.

Fried cabbage - the best recipes

Recipe 1: Fried cabbage with garlic and herbs

It is the herbs and garlic that make this dish a little oriental. A very simple dish, quick to prepare and does not require special knowledge. Cut the cabbage and fry, make sure it doesn’t burn and add the ingredients on time, the result will be amazing in any case.

Ingredients: fresh cabbage (white cabbage, 700 grams), garlic (3 cloves), dill, thyme, bay leaf, lemon juice (¼ part), vegetable oil (4 tablespoons), zest from half a lemon, salt, pepper.

Peel the garlic cloves (crush them with a knife so that the skin can be easily removed), fry them in oil until golden brown, without chopping, in a frying pan. Chop the cabbage and place in the pan. Do not add water so that the cabbage does not look like boiled. After 10 minutes, add salt and thyme. After 5 minutes, the cabbage will begin to fall off, losing liquid. Only now, after thorough mixing, add 100 grams of water. It will turn out to be harsh, a little under-salted, but that’s what makes fried cabbage so pleasant to the taste. Reduce heat and add lemon zest and bay leaf. Simmer covered for another 5 minutes, then turn on the heat and pour in lemon juice. Sprinkle with dill and black pepper. The only thing missing for our cabbage is fried sausages and beer. Or meat and wine - the choice is yours!

Recipe 2: Cabbage fried with sausage

A tasty and appetizing dish will be made with smoked or not very fatty semi-smoked sausage. This is the fastest recipe, just 25 minutes - and a hearty dinner for the whole family is ready.

Ingredients: cabbage (1 kg), carrots (2 pcs), onion (1-2 pcs), smoked sausage (300-400 grams), salt, pepper, vegetable oil.

Finely chop the cabbage. First, fry it under the lid in vegetable oil for 15-20 minutes. Then add the chopped vegetables and fry until done. Salt and pepper. Cut the sausage separately into circles or squares and fry separately. Add sausage to the finished cabbage and mix. You can also cook cabbage with boiled sausage or sausages.

Recipe 3: Roasted Cauliflower

Some people with gastrointestinal problems should limit their consumption of white cabbage. But what about the nutrients that cabbage is so rich in? Pay attention to the so-called curly cabbage, or more correctly, cauliflower. It contains almost all the vitamins and nutrients a person needs. It is absorbed by the body much better. In addition, it is so convenient to divide the inflorescences into small parts and fry them.

Ingredients: cauliflower (1 fork, approximately 400 grams), breadcrumbs (50 grams), egg, salt, vegetable oil for frying.

Boil cauliflower forks in salted water for about 10 minutes, until almost done. Divide into florets and beat lightly. Prepare the breading - beat the egg, salt it and mix with breadcrumbs (you can replace them with semolina). Fry the cabbage in a hot frying pan on all sides until browned. The remaining breading can be poured on top of the pieces. A wonderful dish is ready, use it separately or as a side dish for meat dishes.

Recipe 4: Fried cabbage with mushrooms

Regular white cabbage and champignons are simple and tasty. Make sure that the cabbage does not burn, but still do not add water until the cabbage is well cooked. So the taste will not be watery but more rich.

Ingredients: cabbage (300 grams), champignons (200 grams), salt, vegetable oil.

Shred the cabbage into strips and place in the frying pan. Pour in vegetable oil and salt. Fry the cabbage and then simmer until half cooked. You can add carrots, a spoonful of tomato or finely chopped tomato. Cut the mushrooms into large pieces and add to the cabbage. Simmer for another 30 minutes without a lid.

Recipe 5: Bigus - fried cabbage with meat

For the richest cabbage and meat dish, you can choose different products. A real assortment of fried cabbage - smoked meats, boiled and fried meat, sausage. Very reminiscent of hodgepodge, but thicker. There should be a little more cabbage than other products, even taking into account the change in the volume of the dish at the end of cooking.

Ingredients: cabbage (white and pickled 1 kg), smoked pork (400 grams) (200 grams), carrots (1-2), onions (1-2), ketchup (100 grams), prunes (6-8 pcs), vegetable butter, salt, a little wine, seasonings to taste.

Pour oil into a cauldron or saucepan and fry the chopped large cubes of pork. Add grated carrots and onions. Chop fresh cabbage and add to the cauldron along with some of the sauerkraut. Fry for 10 minutes until the cabbage becomes softer. Cut smoked sausages and bacon into squares, add to the total mass along with chopped prunes. Add water and simmer covered for another 40 minutes. Add seasonings, ketchup and herbs, wine, simmer for another 10 minutes. This dish can be prepared in advance and reheated; it infuses and becomes even tastier.

To give fried cabbage a richer taste, add chopped and blanched onions, and at the end - 2-3 raw eggs. Turn off the heat and stir - the egg has time to bake and gives an interesting flavor. Another option is to add some hard-boiled and diced eggs. Instead of dill, cilantro or parsley are great. Fans of oriental flavors can add a little turmeric five minutes before the end of cooking - the color will change and a characteristic aroma will appear.