Fried potatoes with cabbage and sausage. Stewed fresh cabbage with potatoes in a frying pan - a delicious recipe with photos Fried potatoes with cabbage in a frying pan recipe

Fried potatoes are a favorite dish of most gourmets. It is prepared with the addition of various products: meat, mushrooms, sour cream and others. One of the simple options for a delicious potato dish is fried potatoes with cabbage, which is quick and easy to make.

Description of preparation

The dish has 2 cooking options: with fresh white cabbage and with sauerkraut. Also, at the request of the hostess, carrots are added. Potatoes are cooked in vegetable oil or lard.

Fresh cabbage will add crunch and juiciness to the dish, but will increase cooking time due to the chopping process.

Fried potatoes with sauerkraut have a special taste and aroma, and they cook much faster because no chopping is required.

Despite the ease of preparation, not every housewife turns out fried potatoes correctly. The slices will turn out tender on the inside and crispy on the outside if you follow the necessary rules and recommendations.

How to properly fry potatoes and cabbage:

• Before cooking, the tubers are thoroughly washed, thinly peeled, washed again and dried with a paper towel to remove excess moisture.
• The cutting proceeds as follows. To begin with, each tuber is cut into 4-6 plates (depending on size) up to 1 cm thick. Then the plates are crushed into strips of the same thickness.
• Make the slices the same size - this will help them fry evenly on all sides.
• The cabbage is not chopped into too thin strips so that too much juice does not come out.
• Fry the potatoes and cabbage in a frying pan, not immediately together, but following the sequence of actions described below.
• Potatoes are placed in hot oil. The readiness of the oil is checked using one slice, which is placed in a frying pan. If the oil sizzles and bubbles, add the rest of the potatoes. Otherwise, wait until the fat is completely heated.
• Wait for at least 5 minutes before mixing for the first time. You should not stir the potatoes too often; this should be done no more than every 3-5 minutes.
• Salt the dish 3-5 minutes before turning it off, then the crispy crust on the vegetables will not disappear.
• You should not cover the frying pan with a lid while frying potatoes - under the lid the vegetables will not be fried, but boiled.

Cooking time including preparing ingredients is 30-40 minutes.

The indicated amount of ingredients is designed for 4-6 servings.

The calorie content of 100 g of the dish is 86-98 kcal (depending on the use of vegetable oil or lard).

Ingredients

Before frying potatoes and cabbage in a frying pan, prepare the following ingredients:

• 1 kg of potato tubers;
• 400 g cabbage;
• 1 onion;
• 2 carrots (optional ingredient);
• 4 tbsp. vegetable oil (replaced with 250-300 g of fresh lard);
• salt and spices to taste;
• ½ p. greens (optional ingredient).

It is better to cook fried potatoes with sauerkraut in vegetable oil to avoid an unpleasant taste. Lard is also avoided during fasting or dieting.

How to cook fried potatoes with cabbage

Sequence of steps for preparing a cabbage and potato dish:

1. Cut the potatoes into strips, finely chop the onion, grate the carrots on a coarse grater.
2. Process cabbage depending on its type. Chop the fresh one into not too thin strips, rinse the pickled one thoroughly under running cool water.
3. Pour sunflower oil (or another type of vegetable oil) into a heated frying pan. If lard is used instead of butter, it is rendered into fat in a dry, hot frying pan until it turns into thin cracklings.
4. Pour potato slices into the hot fat, reduce heat and fry until half cooked without a lid, remembering to stir.
5. When the slices are half cooked, add the onions and carrots and continue frying for another 5 minutes.
6. After this, add cabbage to the rest of the ingredients, sprinkle with spices and mix the vegetable layers so that the potatoes are on top.
7. Continue frying until done under a half-closed lid on a slightly less than medium heat.
8. 3-5 minutes before turning off, remove the lid, salt the fried potatoes and cabbage and stir the vegetables so that excess moisture evaporates.

Serve hot, sprinkled with chopped herbs if desired.

Description

Stewed cabbage with potatoes- This is a universal dish that can be prepared not only in the summer during the season of fresh vegetables, but also in the winter, and besides, it is perfect for breakfast, lunch, and dinner. You can serve this stewed cabbage as an independent dish or as a side dish for meat or poultry. The positive qualities of the dish don’t end there! Fresh cabbage stewed with potatoes It turns out very satisfying and at the same time its caloric content is low. In addition, such a dish does not create a feeling of heaviness in the stomach.

Preparing cabbage stewed with potatoes is not difficult at all. Even a young novice housewife can cope with this task. All you need is to stock up on all the necessary vegetables and a large frying pan. The step-by-step photo recipe below will help you with the rest.

Ingredients

• 
  (1 small pumpkin)
• 
  (3-4 medium sized pieces)
• 
  (1 PC.)
• 
  (2-3 tbsp)
• 
  (1 glass)
• 
  (taste)

Cooking steps

Finely chop one medium-sized onion and fry it until golden brown in a frying pan.



While the onions are frying, let's take care of the carrots. We will clean and wash it. Then cut or grate on a coarse grater (here choose a more convenient option for yourself).



Place the chopped carrots in the frying pan with the onions.



Now let's get to the potatoes. Peel it, wash it thoroughly and cut it into medium-sized cubes.



Place the diced potatoes in the frying pan along with the onions and carrots.



Cover the pan with vegetables with a lid and leave them to simmer over low heat. Stir the vegetables periodically.



Now it's the cabbage's turn. It needs to be chopped.



Add the cabbage to the vegetables and then mix them. Cover the pan with a lid. Let the vegetables simmer over low heat for 5-7 minutes.



Mix 2-3 tablespoons of tomato paste with a glass of boiling water. Add salt here to taste.



Pour the diluted tomato paste into the vegetables and mix everything carefully.



We continue to simmer the cabbage and potatoes under the lid until done.



Serve fresh stewed cabbage with potatoes warm.



Bon appetit!

Stewed cabbage is a dish typical of the cuisines of many European and Slavic peoples. It has many names, variations of recipes and tastes. Some people stew sauerkraut, while others stew them fresh. Vegetables, mushrooms, sausages and frankfurters, meat and poultry are added to it. But the essence of the dish still remains the same - it is tasty, juicy, healthy and inexpensive. That’s why it’s important for a housewife to know how to stew cabbage.

The following recipe for stewed cabbage with potatoes is universal. The finished dish can be served as a side dish for meat dishes, poultry dishes, sausages and sausages. Also, stewed cabbage can be a separate dish. For example, during Lent or for vegetarians. Vegetables will make the food juicy and appetizing, and potatoes will add nutritional value, making it more satisfying.

Taste Info Main courses from potatoes / Main courses from vegetables / Stewed potatoes / Stewed cabbage

Ingredients

• Cabbage - 700 g;
• Carrots - 1-2 pcs.;
• Onions - 1 pc.;
• Potatoes - 3 pcs.;
• Tomato juice - 1 tbsp.;
• Parsley – 1 bunch;
• Vegetable oil - 3 tbsp;
• Black allspice - 3-4 pcs.;
• Salt - 1 tsp.

How to cook stewed cabbage with potatoes

First, prepare the ingredients. It's best to start with the onions, as they will go to cooking first. A large onion needs to be peeled, rinsed under cold water and chopped. The cutting shape can be cubes or thin half rings.

Peel the juicy carrots, wash them thoroughly and grate them on a coarse grater. You can cut it into thin strips. If using old wilted carrots, increase the quantity.

Remove the top dirty leaves from the head of cabbage. Finely chop the rest of the cabbage. If it is a little old, you can mash it with your hands to properly soften each piece.

Peel the potatoes, wash and cut them. Choose the shape and size of the cut at your discretion. The larger the potatoes are cut, the longer they will have to cook.

In this recipe we will cook stewed cabbage with potatoes in a frying pan. It is best to use deep dishes with a thick bottom. But if you don’t have a suitable frying pan or you want to cook a lot of cabbage at once, you can simmer it in a saucepan.

In the selected container, sauté the onions and carrots.

After the vegetables become soft, add cabbage to them. Mix everything together and simmer for 15 minutes.

Add chopped potatoes. Mix again.

Salt, pepper, add tomato juice. If desired, you can also add a bay leaf, a clove of garlic or a few peas of coriander.

Simmer for another 10-20 minutes until the potatoes are ready. Before serving, do not forget to remove the garlic and bay leaves, and sprinkle the dish itself with chopped herbs.

• To check the readiness of the potato pieces, pierce one of them with the tip of a knife or fork. Cooked potatoes will pierce or break easily.
• Garlic can be added whole clove or chopped.
• If you don't have tomato juice, you can replace it with diluted tomato paste. To do this, you need to dilute it half and half with water, and then use it as juice. In addition to pasta, any tomato sauce or chopped fresh tomatoes will also work.
• For even more satiety and juiciness, you can stew cabbage with potatoes and mushrooms. Then the latter need to be laid at the same time as the potatoes.
• Cabbage is especially tasty when stewed together with the meat component. Moreover, it does not have to be pieces of meat. You can add a little duck or pork fat to the dish during cooking, and use the meat itself for other purposes.
• If you are serving stewed cabbage with sausages, roasted ribs or shanks, place the side dish directly under the meat. Then the juice flowing from it will saturate the cabbage side dish.

• You can use sauerkraut for stewing. But in this case, be sure to take into account the cooking time - the fermented product will cook faster than the fresh one. Therefore, reduce the stewing time by one and a half to two times.
• The same goes for young cabbage. If you cook this one, keep in mind that its fresh young leaves will cook much faster.
• If the vegetables in a dish turn out to be too juicy and produce excess liquid, do not evaporate it. It is better to add a small spoon of flour to the dish and stir. It will thicken the resulting juices, turning them into a sauce.

Cabbage stewed with potatoes in a frying pan- This is a very tasty side dish that will appeal to many. Preparing such a dish will not be difficult. The dish is prepared from ordinary products that can be found in every home. Make stewed cabbage with potatoes, I’m sure you’ll like it.

Ingredients

To prepare cabbage stewed with potatoes in a frying pan you will need:

cabbage - 0.5 heads (600 g);

potatoes - 5 pcs.;

onion - 1 pc.;

carrots - 1 pc.;

salt, ground black pepper - to taste;

sugar - 0.5 tsp;

tomato juice - 100 ml;

water - 50 ml;

dill - 3 sprigs;

vegetable oil for frying.

Cooking steps

Grate the peeled carrots on a medium grater.

Cut the peeled onion into small cubes.

Heat a small amount of vegetable oil in a frying pan, add cabbage, carrots and onions, stir.

Simmer the vegetables over low heat, stirring occasionally, for 15 minutes.

Then add the peeled and sliced ​​potatoes.

Pour in water and tomato juice (if there is no tomato juice, you can replace it with tomato sauce to taste), salt, pepper, add sugar, cover with a lid and simmer the cabbage and potatoes in a frying pan for another 15-20 minutes, stirring occasionally.

5 minutes before readiness, add finely chopped dill.

Cabbage stewed with potatoes in a frying pan is not only a satisfying, but also a tasty dish. Serve hot.

Bon appetit!