/ / Cabbage stewed in a multivark - and not only

Cabbage stewed in a multivariate - and not only

Diet, which includes dishes from cabbage,allows you to significantly reduce weight. This is because, despite the low caloric content, cabbage contains a large number of vitamins, microelements and fiber. When observing low-calorie diets, the menu usually looks lean and monotonous. We will offer several stewed cabbage recipes that will help diversify your menu.
Advantages of stewed cabbage
· When heat treated, it practically does not lose its useful qualities.
· Calorie content of stewed cabbage is very low - only 17 kcal per 100 grams!
· The content of fats in this dish is also very low - about 0.1 grams per serving, the content of the same fiber is quite high, about 1.4 grams.
Stewed cabbage contains a huge amount of vitamins, such as: vitamin C, potassium, calcium, folic acid, vitamin K.
In addition, cabbage is easy to find in stores and markets at any time of the year.
Cabbage stewed in a multivariate
In a conventional skillet, cabbage requires a constant presence in the kitchen, as it often burns and requires stirring. Cabbage, stewed in a multivark, has a number of advantages.
At the bottom of the multivarka pour 2 tablespoonsvegetable oil. Cut two medium bulbs and fill them there. Add a table or a teaspoon of ketchup (depending on its severity), a half-pound of fresh dill, one bay leaf, salt. To taste, add any seasoning or a mixture of dry spices.
Turn on the Baking mode for 45 minutes. While the onions are seasoned with spices, cut the cabbage. Enough of one small fork or half large.
Place the cut cabbage into the multi-mix and close the lid. After the signal, mix the resulting mass and switch to the quenching mode - for one and a half to two hours (depending on the cabbage and its hardness). If the cabbage stewed in the multivariate during this time will turn out to be too soft for you, and you love harder cabbage, time quenching can be reduced to 65 minutes. If you use a young spring cabbage - it is quite possible that it will be ready after the "Bake" mode. Cabbage, stewed in a multivarquet, will be much more "smart" if, along with onions, you add rubbed or sliced ​​carrots, sliced ​​sweet Bulgarian pepper, young string beans. All these ingredients must be added before laying cabbage. After the multimeter has given the signal after the set time has elapsed, open the lid, stir, return the lid to the place, and let the dish "sink" for five to ten minutes. That's it, cabbage stewed in a multivarquet, ready! Bon Appetit!

Cabbage stewed in a double boiler
Cabbage (one small head or halflarge) thoroughly wash and dry. Very finely cut - it is convenient to use shredder with the narrowest gap. Cut the cabbage into a steamer and simmer in vegetable mode for about 15-20 minutes. If cabbage is hard - the extinguishing time can be increased to 30-40 minutes. After the cabbage is well steamed, you need to fill it with sauce. To prepare the sauce in a separate bowl, fill 1 tablespoon of tomato paste with half a glass of boiling water. Add salt, sugar, black and red pepper, spices to taste, shake well. With the resulting mixture, pour the cabbage in the steamer and leave to stew for another five minutes. You can serve to the table!
Cabbage stewed in German
In a pan with a wide bottom or deep frying panwarm up the vegetable oil, add the diced onions (1 medium head), diced into cubes or semirings, pass until transparent, add 2-3 cloves of finely chopped garlic, pass for another 1 minute. Add the carrots (1 large) cut into cubes or straws, fry for two minutes. Cabbage (one average head) cut into small strips or cubes, add to the rest of the ingredients in a saucepan, add salt, mix thoroughly. If necessary, add a little more vegetable oil. Tightly cover with a lid and leave to stew for about 10 minutes. Cabbage stewed in German is cooked with tomato sauce or ketchup and spices. Add three sprigs of fresh thyme (you can replace it with 1 tablespoon of dried), 1 tablespoon of cumin, a pinch of nutmeg, 1 tablespoon of uncooked granular mustard, black ground pepper. All carefully move and leave to languish under the lid for another 10 minutes. Turn off the fire under the pots, let them steep for a while. Thyme branches are recommended to be removed from the dish before serving.