Potatoes with stewed cabbage and eggplant. Braised cabbage with eggplant
Eggplant with cabbage as a side dish
Stew eggplant with cabbage in sour cream.
Simple, tasty, hearty vegetable dish fast food as a side dish or appetizer.
Low-calorie dish with photo and calorie calculation.
I cooked eggplants with cabbage based on German recipes from the topic “From what is at home or a bachelor's dinner”. There are many similar dishes on German forums, they often suggest using spices, herbs and yogurt or cream that are unusual for us. However, in the comments, many write that they cooked the same way as I did.
As you know, eggplant and cabbage need a sour note to improve the taste. Fresh tomatoes or tomato paste do an excellent job with this task. And you can use fermented milk products for this purpose, including. Our recipe calls for sour cream.
If you watch your weight and count calories, the dish can easily be made low-calorie. To do this, replace sour cream with zero kefir or fermented baked milk and minimize vegetable oil for frying eggplant with carrots. This is real.
Cabbage stewed with sour-milk products goes well with cumin. It is delicious. We have on the site. But note that this dish is cooked very quickly, so it is better to use ground cumin.
Of course, you can not use cumin, then it is better to add fried onions.
You can cook a dish from a mixture of red and white cabbage. It will be not only tasty, but also beautiful. You can use and stew vegetables in milk or broth. And all will be well.
By the way, for this recipe you can do without thick-walled dishes. One or two servings can be perfectly cooked in a pan. First, fry everything together a little, then add water and simmer. At the end, add sour cream and bring to a boil. The readiness indicator is the softness of the cabbage.
Ingredients:
Serves 4 for garnish.
- Eggplant - 280 g
- White cabbage - 280 g
- Carrot - 65 g
- Sour cream 15% - 200 g
- Vegetable oil - 100 g
- Water - 100 ml
- Salt pepper
- Cumin - 1 teaspoon
- Greens
In 100 grams of the finished dish: 178 kcal
Recipe Calorie Calculation.
Cooking:
1. Peel the cabbage from the upper leaves, rinse, remove the stalk, chop finely. Cut greens. Grind cumin.
2. Wash the eggplant, cut off the tails, cut lengthwise into two parts, cut into a thickness of about 1 cm. Wash the carrots, peel, grate on a coarse grater.
3. In a thick-walled dish (I have a cauldron), put cabbage, cumin and herbs, pour in the broth from the cube or water. Simmer until soft, covered, about 10 minutes.
4. While the cabbage is stewed in a pan with vegetable oil, fry the carrots and eggplant for about 5 minutes.
5. When the cabbage becomes soft, add fried eggplants with carrots to it. Salt, pepper. If, when stewing cabbage, the water has completely boiled away, add 50 ml of water. Simmer for about 5 minutes. In order not to oversalt, put 1 teaspoon of salt first, taste at the end and add salt to taste.
6. Add sour cream, mix gently and simmer for 3-5 minutes.
7. The finished dish can be served warm as a side dish or cold as an appetizer.
Calculation of the calorie content of a dish
« Eggplants with cabbage in sour cream»
So, the weight of the finished dish on the scales: 800 g
In 100 grams of the finished dish: 1420:800∗ 100=178 tofeces
In one serving for a side dish 200 g, 355 kcal.
© Taisiya Fevronina, 2017
Cabbage stewed with eggplant can be served as an independent snack or as an addition to a meat, fish dish, side dish. Cabbage will come down and as a snack, you can put a couple of spoons on a piece of bread, sprinkle with green onions on top and it will turn out very tasty. In addition to eggplant and carrots, onions can be added to cabbage, green beans, mushrooms, zucchini, Bell pepper and tomatoes. The tomato component in the recipe is required, you can use pasta, tomato juice or grated tomatoes (mashed).
Ingredients
- 300 g white cabbage
- 1 eggplant
- 1 carrot
- 3 art. l. vegetable oil (for frying)
- 4-5 cloves of garlic
- 1.5 tsp salt
- 0.5 tsp spices
- 1.5 st. l. tomato paste
- 50 ml water
- greens before serving
Cooking
1. Rinse a head of white cabbage under the tap and shake off excess water. Finely chop the cabbage with a sharp knife. The strips should be thin and not too long. Heat frying oil in a frying pan, lower the heat and add the cabbage. Stir fry cabbage.
2. Wash the eggplant and carrots, remove the thin top layer from the carrots or rub with a hard sponge (if the vegetable is young). Cut carrots and eggplant into strips.
3. Transfer the chopped eggplant and carrots to the pan, stir and continue to simmer over low heat. At this stage, you can salt the vegetables, add spices and simmer under a closed lid for about 15 minutes.
4. Add tomato paste and 50 ml of water (broth). Also add peeled and finely chopped garlic to the pan - the appetizer will turn out incredibly fragrant. Mix everything and simmer under a closed lid for another 10 minutes.
5. You can serve a vegetable snack in any form - warm, hot, cold. Before serving, garnish with a sprig of fresh parsley or sprinkle with chopped green onions.
Eggplant and cabbage are two popular vegetables. They are great friends together, can participate in a variety of dishes. They can be baked (baked eggplant is incomparable!), fried (fried eggplant recipe), but it is best to stew.
It's so easy to do!
Stewed Cabbage with Eggplant - General Cooking Principles
Vegetables for stewing can be added to the total mass without pre-treatment. But more often they are fried.
Do this with all the ingredients or selectively. Eggplant tastes better with pre-roasting. Also, this technique improves the taste of onions, cabbage.
Carrots, potatoes, tomatoes and some other vegetables can be tossed raw. Liquid is added to the products.
How to pour stewed cabbage:
Tomato juice, paste, ketchup;
Sour cream, mayonnaise;
Do not add much liquid. The dish is cooked under the lid. After boiling, you need to reduce the fire. Periodically, cabbage with eggplant should be stirred. The stewing time directly depends on the cabbage. Summer vegetables tend to cook very quickly. Winter cabbage is tough, sinewy, it can be stewed for an hour or even more.
Simple Braised Cabbage with Eggplant
A universal recipe for stewed cabbage with eggplant. Suitable for vegetarians and weight loss people. To reduce calories, you need to reduce the amount of vegetable oil, you can use pans with non-stick coating.
Ingredients
0.5 kg of cabbage;
2 eggplants;
onion head;
50 ml of oil;
One carrot;
2 spoons of tomato paste;
Garlic clove, parsley.
Cooking
1. Cut the eggplant into centimeter cubes, sprinkle with salt, set aside for 15 minutes.
2. Cabbage should be chopped in the usual way, cut the rest of the vegetables as you like.
3. Divide the butter between two pans. Put both on fire.
4. Put the cabbage in one bowl. Fry until half cooked.
5. In the second frying pan, sauté the onions and carrots for a couple of minutes, stir well.
6. Add washed, squeezed eggplant. Cook together for four minutes.
7. Combine eggplant with cabbage in any pan or put in a saucepan, cauldron.
8. Dilute the paste in a glass hot water, add a little pepper, salt, pour over the dish.
9. Cover, simmer cabbage until soft. Stir occasionally.
10. Garlic with parsley should be chopped, mixed.
11. The dish is covered with herbs, covered and infused for a quarter of an hour. It needs to be mixed well before serving.
Braised cabbage with eggplant and chicken
Variant of stewed cabbage with eggplant, which can be prepared with any pieces of poultry. Fillets are used here. If parts of the carcass with a bone are taken, then it is not necessary to cut them finely, it is enough to divide them into joints.
Ingredients
0.4 kg of chicken;
2 eggplants;
One carrot;
0.5 kg of cabbage;
Lukovichka;
Oil, how much will it take;
200 ml mashed tomatoes.
Cooking
1. Chopped onion head and one grated carrot should be fried until golden brown in a frying pan.
2. At the end, add the eggplant cut into strips to the vegetables. Cook with it for about five minutes.
3. Chicken fillet cut into cubes or cubes, put in a cauldron or in a saucepan with a little oil, fry.
4. Add chopped white cabbage to the chicken. Fry the chicken with the vegetable for another five or ten minutes. The cabbage should brown.
5. Put the browning from the pan to the cabbage.
6. Add spices, grated tomatoes, mix well. Instead of fresh tomatoes, you can use pasta, canned tomatoes, diluted ketchup.
7. Cover the cauldron, simmer for 15-20 minutes until the cabbage is soft.
8. Add spices, herbs to your taste.
Braised cabbage with eggplant and bell pepper
For this dish, it is desirable to use peppers of different colors. Then it will turn out bright and beautiful.
Ingredients
4 pods of pepper;
0.5 kg of cabbage;
2-3 eggplants;
2 large carrots;
3 tomatoes;
Bulb;
0.3 cups of oil.
Cooking
1. Pepper, cabbage, carrot and onion cut into strips.
2. Eggplants need to be cut larger. Can be cubes or sticks. Sprinkle with salt, leave to stand to release bitterness.
3. Pour the oil into a large saucepan or cauldron.
4. Put the carrots with onions, fry over high heat until transparent.
5. Add shredded cabbage. Fry until half cooked.
6. Rinse the eggplants, put them in the total mass. Immediately add pepper, pour in 0.5 cups of water, stir.
7. Cover, simmer for a quarter of an hour.
8. Grate or dice tomatoes, add to vegetables. Salt, season with spices, mix thoroughly.
9. Stew the cabbage for another 15-20 minutes. Focus on the softness of the cabbage. Fill the dish with herbs, laurel.
Braised cabbage with eggplant and potatoes
A variant of a hearty dish of stewed cabbage with eggplant, in which, if necessary, you can add any meat or poultry.
Ingredients
0.5 kg of cabbage;
0.1 kg of onion;
0.3 kg of eggplant;
0.5 kg of potatoes;
One carrot;
Spoon of tomato paste;
Oil for frying.
Cooking
1. Fry onion and carrot for two minutes, add cabbage. Cook together. Do this immediately in a cauldron or in a saucepan for further stewing.
2. Cut the peeled potatoes into arbitrary pieces.
3. Heat the oil in a frying pan, put the potatoes, fry until golden brown on top. Make a strong fire, do not cover with a lid.
4. Take out the potatoes, transfer to the cabbage, you can continue to cook the dish over low heat.
5. Add a tablespoon of oil to the pan after the potatoes, fry the diced eggplant. Send to the cauldron.
6. Pour in a glass of water, cover and simmer for ten minutes.
7. Add spices, a spoonful of pasta. If there is not enough water in the cauldron, you can dilute the tomato. Stir.
8. Cover again and bring the dish to readiness.
Braised cabbage with eggplant and mushrooms
For such cabbage, you can use both salted and fresh mushrooms. This recipe calls for fresh mushrooms. They are convenient because they do not require boiling.
Ingredients
2 onion heads;
0.3 kg of eggplant;
0.3 kg of champignons;
0.5 kg of cabbage;
Pepper, carrot;
Tomato optional.
Cooking
1. Mushrooms should be washed well, put in a cauldron with heated oil, fry.
2. As soon as a golden crust begins to appear, add chopped onions with carrots.
3. Eggplants are cut randomly, soaked and added at the end. Cook with them for another three minutes.
4. Cabbage is chopped into strips, added to the cauldron.
5. Remove the seeds from the bell pepper, the fleshy part is cut into strips or cubes, shifted after the cabbage.
6. To extinguish, pour in a glass of water, cover the dishes with a lid, cook until the cabbage is soft.
7. About five minutes before the end of the stew, you need to add all the spices, tomato paste or grated tomato, salt and stir well.
Braised cabbage with eggplant in a slow cooker (with sour cream)
A simplified recipe for stewed cabbage and eggplant, which are cooked in a slow cooker. A little oil is added, if you like fatty foods, you can add more.
Ingredients
20 ml of oil;
2 eggplants;
2 tomatoes;
700 g cabbage;
120 ml of sour cream;
One carrot;
0.5 multi-glass of water.
Cooking
1. Pour oil into the slow cooker, set the baking or frying mode.
2. Add one grated carrot, fry a little. If desired, you can add to the stew and chopped onion.
3. Add the diced eggplant, fry together for about four minutes.
4. During this time, you need to cut the tomatoes, chop the cabbage.
5. Put cabbage on top of the eggplant, sprinkle with spices.
6. Make a layer of chopped tomatoes on top.
7. Pour prescription water.
8. Sprinkle tomatoes with spices, pour sour cream on top of the dish.
9. Close, set the extinguishing mode, cook for 50 minutes. At the end, the dish must be stirred, if necessary, add spices.
Braised cabbage with eggplant and beef
A meat version of stewed cabbage. So that the beef does not delay the cooking process, you can resort to a little trick.
Ingredients
300 g of beef pulp;
0.3 kg of eggplant;
0.4 kg of cabbage;
One piece Luke;
Oil, spices;
Carrot.
Cooking
1. Soak the eggplant cut into cubes, let bitterness come out of them.
2. Cut the beef pulp into plates across the fibers, beat off. After that, chop the straw. This technique will reduce the cooking time of the meat, it will not be necessary to stew it separately.
3. Fry the beef in oil until golden brown.
4. Add carrots and onions to the mass. Roast further.
5. Add washed and squeezed eggplants.
6. Next, you can lay out the cabbage. Stir thoroughly, cook for another ten minutes without a lid.
7. Add a glass of boiling water, spices, close and simmer for 30-40 minutes. Sprinkle the dish with herbs.
Braised Cabbage with Eggplant - Tips and Tricks
In stewed cabbage, you can add not only meat, but also minced meat, sausage, sausages. With them, the dish is not only tastier, but also more satisfying.
If the cabbage itself is tough and dry, the stew will take longer to cook. In such a head of cabbage, thick veins must be immediately removed. To achieve their softness and bring to readiness, it will take a lot of time.
Instead of fresh tomatoes or tomato paste, you can add salted vegetables to the dish. But you need to do this in the second part of the extinguishing. Otherwise, the acid and salty juice will lengthen the cooking time. The same goes for the rules for using eggplant harvested for the winter.
You can stew cabbage with frozen eggplant. In this case, the product does not need to be fried, you can not thaw. Pieces are laid before stewing.
If there is a lot of shredded cabbage, it does not fit in a pan or in a cauldron, then before laying, remember the vegetable with your hands to reduce the volume.
One of the simplest summer dishes that everyone loves is that you can cook from any of your favorite seasonal vegetables or from those ingredients that have grown in the garden in your own garden.
Such summer dishes are always healthy, full of vitamins, and the taste is incomparable - after all, vegetables saturated with summer air, sun and fertile soil are collected in one plate. And then from these wonderful vegetables, with a good mood, a quick and simple dish is prepared - stew!
I suggest making a stew with eggplant and cabbage, I like this combination: eggplant is well fried, blushed, and stewed cabbage gives its original taste. Today's dish is different from the standard one, which is so often prepared in winter. We will make a vegetable dish without starchy potatoes, because eggplants already give satiety. We will also add young zucchini, a little onion and garlic for flavor, and ripe tomatoes, which give a thick and expressive taste due to their juice.
Advice! Cook in a cast-iron skillet or a thick-walled cauldron, then the vegetables will retain their structure better, not overcooked and will not absorb a lot of oil, giving up their juice in return. Vegetables stewed in a cast iron pan always taste better!
Ingredients:
- 1 large eggplant;
- 1 zucchini;
- 1/4 small head of cabbage or 300 g;
- 1 carrot;
- 1 onion (medium size);
- 2 cloves of garlic;
- 2 tomatoes;
- 1 st. l. tomato paste;
- 2 black peppercorns;
- salt, black ground pepper;
- greens for garnish, optional
Vegetable stew with eggplant, zucchini and cabbage
Onions and garlic are peeled. Cut the onion into rings or half rings, and the garlic into small cubes. Carrot cut into half rings.
Fry onion and garlic in vegetable oil.
How browned - carrots.
Next - eggplant in a large cube. It is not necessary to soak the blue ones in advance, let them be stewed and saturated with vegetable juice. Eggplant should be fried until golden brown.
Add zucchini and cabbage at the same time. From now on, we simmer everything under the lid.
And after 2 minutes we lay the tomatoes.
And tomato paste. And also allspice peas.
Simmer under the lid until all vegetables are ready. And 5 before this point - salt and pepper to taste.
Put juicy, thick vegetable stew with eggplant, cabbage and zucchini on a plate and decorate with fresh herbs. I have basil leaves.
Enjoy your meal!
Meat or sausages. You can make it using different recipes. The most accessible and fastest of them will be described in the materials of this article.
Braised cabbage with eggplant: a recipe for cooking
This side dish is prepared very quickly and simply. For this you need to prepare:
- eggplants are not very large - 2 pcs.;
- fresh white cabbage - 1/3 fork;
- large carrot - 1 pc.;
- large sweet onion - 1 pc.;
- vegetable oil - approximately 45 ml;
- table salt, dried fragrant herbs, black pepper - to your liking;
- drinking water - 1 glass.
Processing fresh vegetables
Braised cabbage with eggplant is prepared in stages. Vegetables are processed first. Fresh eggplants are washed, the stems are cut off, and then chopped into cubes. After that, they are abundantly sprinkled with salt (cooking) and left aside for 35 minutes. After the time has passed, the vegetables are washed and shaken in a colander.
Other components are also processed separately: fresh ones are cut into thin strips, onions are cut into half rings, and carrots are rubbed on a Korean grater.
Cooking vegetables
To make stewed cabbage with eggplant as tasty as possible, some of the ingredients are fried. To do this, heat the oil in a deep saucepan, and then put the onion and eggplant cubes into it. After mixing the vegetables well, they are cooked until golden brown. After that, the ingredients are laid out in a separate bowl, and white cabbage and grated carrots are placed in the pan. Adding a little water and table salt to them, they are stewed under the lid for 42 minutes.
Over time, previously fried eggplants and onions are added to the vegetables. They are also additionally salted, peppered and flavored with dried herbs. After mixing the products, they are closed again and cooked for about 8 minutes.
Proper serving at the family table
Stewed cabbage with eggplant is served hot only. The finished vegetable side dish is laid out on plates, and a piece of meat, fish or some kind of sausage is placed nearby.
Some housewives present this dish to the table as an appetizer. To do this, it is pre-cooled.
How to prepare stewed cabbage with eggplant and zucchini in a slow cooker?
There is nothing difficult in preparing such a vegetable dish. It can be done with meat, mushrooms, and even sausages. However, we decided to stew vegetables without using all of the listed components and serve as a side dish.
So, to prepare dinner, we need:
![](/public/65fa965f95360.jpg)
Preparing the Components
Vegetables for such a dish are processed easily and simply. They are thoroughly washed, removing the peel and other inedible elements. After that, they start grinding them. White cabbage is cut into large pieces, and carrots, zucchini, onions and eggplants are cut into circles. By the way, the last ingredient is pre-salted and kept in this state for an hour (then rinsed well). Such processing will allow you to get rid of the bitterness that is inherent in this product.
As for fleshy tomatoes, they are blanched and the skin is removed. In the future, make mashed potatoes with a blender.
The process of forming a dish
Form a vegetable dish should be directly in the capacity of the multicooker. At its bottom, first circles of carrots are placed, and then in turn - cabbage, zucchini and eggplant. After that, all the ingredients are salted, peppered and flavored with aromatic herbs.
At the very end, the vegetables are covered with a mayonnaise net, and then poured with plain water and tomato gruel.
How to cook?
Braised cabbage with cooks very quickly. Having laid out all the ingredients in the bowl, they are closed and the quenching mode is set. In it, the products should languish for an hour. During this time, the vegetables should become soft and form a small amount of rich broth.
Serve for family dinner
Eat vegetable eggplant, zucchini, as well as other ingredients should be hot. It is laid out in a deep plate and presented to the table along with meat, meatballs, fish or other products. You can also serve a slice of fresh white bread and homemade marinades for a ready-made dinner of vegetables.
Summing up
Now you know the most simple ways cooking Using these recipes, you will diversify your diet, as well as make it more healthy and nutritious.