On the eve of the holiday Happy Easter I decided to post another simple one Lenten recipe. This is stewed white cabbage with tomato paste and beans. Thanks to legume dish It turns out especially tasty and satisfying. I hope you will also like this recipe, and you will often cook it not only during Lent, but also as a side dish to the main dish.
Advice! If you want to add sourness to the dish, add a spoon apple cider vinegar or spray everything lemon juice at the end of cooking.
Ingredients:
beans 200 g
white cabbage 600 g
onion 1 pc.
refined vegetable oil 2 tbsp. l.
tomato paste 2 tbsp. l.
small bunch of fresh dill
granulated sugar 1 tsp.
salt to taste
ground black pepper 0.5 tsp.
Number of servings: 6 Cooking time: 60 minutes
Calorie content of the recipe
"Braised cabbage with beans" per 100 g
Carbohydrates
Calorie content
pay attention to low calorie content. The dish is quite filling even with such a small energy value(less than 100 kcal per 100 g). The recipe is budget and simple, but very tasty and interesting. Therefore, I invite you to the kitchen to try it soon!
Recipe
Step 1: Cook the beans
For the recipe will do any type of bean, so use whatever beans you have on hand. To speed up the cooking process, you can pre-soak it in cold water overnight or at least a few hours before cooking. I use a different cooking method. Wash the beans thoroughly, pour them into a saucepan and pour cold water. When the water boils, pour it out of the pan. Fill the ingredients with cold water again and add vegetable oil at the rate of 1 tablespoon per glass of beans. Let's cook the beans over low heat until soft. In just 30-40 minutes they will be completely ready.
Step 2: Chop the onion and fry in vegetable oil
Meanwhile, prepare the vegetables. Peel a large onion, wash it and cut it into cubes. Pour vegetable oil into a large frying pan or saucepan and add chopped onions.
Fry it over medium heat until soft, stirring the ingredients occasionally with a spatula.
Step 3: Add cabbage and simmer until soft
WITH white cabbage remove the top damaged and contaminated leaves. Trim the stalk and cut the head of cabbage into large pieces. Chop the vegetables into thin strips using a knife or a special shredder.
When the onion is fried and becomes transparent, pour the chopped cabbage into the pan.
Stirring, fry the ingredients together until the vegetables are ready. You can add a little more if necessary vegetable oil so that the ingredients do not burn.
Who loves cabbage as much as I do? As a child, I had no interest in such dishes, but with age, tastes change and now not a week goes by without me making stewed cabbage.
I know that some people stew cabbage with sour cream or cream. I admit, I have never tried this option. But I always stew cabbage and tomatoes. So today I prepared this dish with beans.
Stewed cabbage recipe with photo
Ingredients:
- 1/3 large head of cabbage
- 2 large carrots
- 2 tbsp. l. concentrated tomato paste
- Bay leaf- 2 pcs.
- 40 ml sunflower oil
- 250 ml water
- incomplete art. l. salt
- pinch ground pepper
- 1 cup canned (or boiled) beans
Finely chop the cabbage, grate the carrots coarse grater.
Heat a large frying pan or wok. Maybe a fryer. Add sunflower oil and bay leaf, then put cabbage and carrots in a frying pan.
Fry the vegetables over high heat, stirring frequently. The cabbage should become soft.
Let's prepare tomato paste. To do this, dilute 2 tablespoons of paste in 250 ml of drinking water.
Add liquid to the pan, reduce heat to low and continue simmering.
Salt and pepper the finished cabbage. Add beans and cook covered for another 3 minutes.
This dish is completely self-sufficient and does not require any addition (except for a piece of bread). If you still really want to complement the cabbage with something, then choose boiled pork or chicken; sausages or smoked sausages. Well, are your mouth watering already?
Hello, dear readers. Even though Lent has already ended, I don’t always want meat. For example, I noticed that after meat it’s harder for me to run, but after eating beans, I even gain strength. And it's not a joke. Regular readers of our blog already know that I started running. So, before a short distance, up to 20 kilometers, food does not play a special role, but at 30 kilometers, you already understand well that after meat it is harder to run, but after beans, it’s as if you get a second wind. So we’re starting to introduce it into our diet. more dishes from beans. Today I want to show you Lenten option cooking beans, namely stewed cabbage with beans.
You may ask why cabbage, because it goes well with beans, and besides, my children love cabbage, either raw or stewed.
Stewed cabbage and beans recipe with step-by-step photos
- cabbage 1 medium head
- beans 2 cups
- 1 carrot
- 1 medium onion
- 1 glass of tomato juice
- 50 grams of vegetable oil
- ground black pepper
- sugar 1 tablespoon
- bay leaf 2 pcs
The photo is missing the beans themselves, but they are simply already in production. I soaked the beans the night before, washing them first, of course. I filled two glasses of beans with 1.2 liters of water. It is recommended to pour beans one to four times, per glass of beans - 4 glasses of water. But I bought these beans earlier and already cooked them, so I know that this amount of water will be enough.
If you still want to replace the beans with meat, then this can be done, we have such a recipe, it can be seen in the article ““.
Stewed cabbage with beans step by step recipe
You can start cooking by boiling the beans. In the same water in which it was soaked, I put it on the stove and cook for about 30 - 40 minutes. In the meantime, we begin to prepare the onions and carrots. Peel the onion and chop it. 
I immediately poured some vegetable oil into the pan and set it on low heat. I immediately add the chopped onion to the pan. I peel one carrot, grate it on a coarse grater, and send it after the onion. We should fry the onions and carrots a little in vegetable oil. And now I start chopping the cabbage.
My cabbage is about 700 grams, but it doesn’t matter. You can have a head of cabbage of any weight, I just put the emphasis on the beans themselves. I didn’t take pictures of slicing the cabbage; there were beans on the stove and onions and carrots were being fried, so I had to hurry with the cabbage. While chopping the cabbage, don’t forget that we have onions and carrots on the stove.
After cutting the cabbage, put it in a cauldron, or large frying pan with a lid, who has what. Don't forget to add a little vegetable oil to the bottom first. 
Fry our cabbage under closed lid, it would even be correct to say steam it, about 10 minutes. And now you can add onions and carrots, they are just fried. Then add tomato juice. Tomato juice You can, of course, add it to the roast; I didn’t see any difference in the taste; I added it to both the roast and the cabbage directly.
And I already have the beans ready. 
This time I bought large beans, and by the way, very tasty. Our beans are not pure white, but with light reddish spots. Drain the water from the beans and add it to the already mixed cabbage.
And we continue to improve taste qualities our stewed cabbage with beans by adding salt, sugar and ground black pepper. Add salt to taste, I added one teaspoon. Pepper is also to taste.
Mix everything well and leave on the fire for another 10 - 15 minutes. This is quite enough. After all, we already have all the products ready, and we just need them all to simmer together.
After 10 minutes, the stewed cabbage and beans is ready, the recipe is very simple and the dish turns out very tasty, high in calories, and also lean. Cook with pleasure, and bon appetit.
It is necessary to soak a glass of washed red beans in advance, preferably overnight. It will swell remarkably during this time and will be ready for cooking. Pour the beans along with the water in which they were soaked into a small saucepan and place it over low heat. Add just a little salt. You can add water. Beans take a long time to cook. This will take 1.5 – 2.0 hours.
While our beans are cooking, you can do the vegetables. Take a small and dense piece of white cabbage.
Chop the cabbage into strips. Pour some vegetable oil into a separate frying pan and add cabbage to it. The cabbage needs a little salt. Literally after 2 minutes of frying the cabbage, add half a glass of water to the frying pan. Mix everything and simmer over low heat for about 20 minutes. When the cabbage is ready, remove it from the stove. We will need it for final stage cooking.
Any marinade requires the presence of acidic components. Let's cook one pickle, peel one onion and one carrot.
Chop all the vegetable components.
Heat 2 tablespoons of vegetable oil in a separate large frying pan and add chopped onion, cucumber and carrots to it. Let's mix everything. We will fry this dressing over medium heat until the carrots and onions are ready. Before finishing preparing the dressing, add a teaspoon of dried dill or parsley.
At this time, boiled red beans are prepared. Almost all the liquid had boiled away from it, the beans themselves became soft and pleasant to the taste.
Add our beans and 3 full tablespoons of tomato paste to a large frying pan with stewed vegetables. This is the main marinade component. To enhance the effect, add a teaspoon of sugar to the dish and mix everything. Place the frying pan on the fire and bring the dish to a boil. At the final stage, add stewed cabbage. Mix everything, taste for salt and leave the dish unsalted. The final stewing of the dish lasts no more than 3-5 minutes.
Applying the finishing touches. Add one teaspoon to the pan ground coriander, one tablespoon soy sauce(it will level salt balance), one bay leaf and some crushed garlic. Mix everything, cover with a lid and remove from heat.
Fresh cabbage and beans in marinade are ready. This independent snack, which can easily be made spicy by adding chili sauce or similar. At the same time, this is the main second course, which can be served with a side dish. Mashed potatoes or boiled rice will go great with this hot marinade. The dish can be decorated with herbs. Pickled tomatoes enhance the marinade effect.
Step-by-step recipes for preparing hearty and tasty stewed cabbage and beans
2018-10-29 Natalia DanchishakGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams ready-made dish
4 gr.
3 gr.
Carbohydrates
11 gr.88 kcal.
Option 1. Classic recipe for stewed cabbage and beans
Braised cabbage - tasty dish Russian cuisine. To prepare you will need available and simple products. Beans make the dish nutritious. Stewed cabbage according to this recipe can be served during fasting.
Ingredients
- 200 g red beans;
- 200 ml boiling water;
- 100 g carrots;
- 50 g tomato paste;
- 100 g onions;
- 800 g fresh white cabbage;
- 40 ml olive oil.
Step-by-step recipe for stewed cabbage with beans
Wash the beans and soak in cold water. Leave it overnight. The next day, wash the beans, put them in a saucepan, fill them with purified water and set them to simmer over moderate heat. Cooking for about an hour. About ten minutes before readiness, add salt. Drain the broth, discarding the beans in a colander.
We clean and wash the vegetables. Chop the onion into small cubes. Three large carrots. Pour oil into the cauldron, add vegetables, mix and fry over moderate heat for about five minutes until the onion is soft.
Remove the top leaves from the head of cabbage. Cut out the stalk. Finely chop the vegetable. Place it in a cauldron and stir. Pour a glass of boiling water and add tomato paste. Pepper and salt. Stir, close the lid tightly and simmer over low heat until the cabbage is soft.
Place the boiled beans in the cabbage and stir. Cover again and continue to simmer for another ten minutes. Serve sprinkled with chopped fresh herbs.
You can use any color of beans. In order for the beans to cook quickly, they need to be soaked in water for several hours.
Option 2. Quick recipe for stewed cabbage and beans
Cabbage stewed with beans - simple, tasty and hearty dish, which diversifies daily menu. It is prepared without animal products, so it is suitable for vegetarians and those who fast. Using canned beans, the dish can be prepared much faster.
Ingredients
- three sprigs of fresh parsley;
- 500 g fresh cabbage;
- a clove of garlic;
- large carrot;
- a pinch of sugar;
- large onion;
- 400 g canned beans;
- 50 ml refined oil;
- 150 ml purified water;
- 2 bay leaves;
- 50 g tomato paste.
How to quickly cook stewed cabbage and beans
Peel a large onion. We chop it finely. Coarsely grate the peeled carrots. Place the chopped vegetables in a frying pan with hot oil and fry, stirring, until golden brown.
Add finely shredded cabbage, add bay leaf, pepper and salt. Mix. Cover the pan with a lid and simmer for 20 minutes over low heat, stirring occasionally, until the cabbage is soft. Add tomato paste, stir and fry for a couple more minutes.
Add water, stir and bring the contents to a boil. Add the canned beans and simmer covered for another three minutes. Add finely chopped garlic and cook for the same amount of time. Before serving, sprinkle with chopped herbs.
For cooking, you can use canned beans in own juice or in tomato. The cabbage will cook faster if you knead it thoroughly with your hands first.
Option 3. Stewed cabbage with beans and potatoes
The dish can be made even tastier and more nutritious if you add potatoes to it. It turns out aromatic and juicy vegetable stew with beans.
Ingredients
- refined oil - 50 ml;
- fresh cabbage - half a kilogram;
- tomato paste - 40 g;
- canned beans in their own juice - a jar;
- small onion;
- carrot;
- spices.
How to cook
Rinse the peeled onion and finely chop it. Place the chopped vegetable in a frying pan with hot oil and fry, stirring, until translucent. Peel the carrots, wash them and cut into thin strips. Add to the onion and continue cooking until soft.
Peel the potatoes and chop them in small pieces. Place the vegetable in the pan, stir and fry for a few more minutes. Cut the cabbage into squares and send along with the potatoes. Cover with a lid and simmer for five minutes.
Open the can of beans. Place the contents into the frying pan. Add tomato paste, season with spices and simmer everything together for another ten minutes.
The cooking time depends on the cabbage. Young vegetable A quarter of an hour is enough, but winter varieties need to be subjected to heat treatment at least forty minutes. Cabbage can be stewed in the oven, covering the pan with foil.
Option 4. Stewed cabbage with beans and mushrooms
Cabbage stewed with beans and mushrooms is an aromatic and tasty dish. Bell pepper and celery will make it healthy.
Ingredients
- dill greens;
- fresh or frozen mushrooms - 400 g;
- garlic - two cloves;
- three pods of sweet red pepper;
- a small head of cabbage;
- a can of beans in its own juice or tomato;
- two carrots;
- large onion;
- celery - a quarter of the root.
Step by step recipe
If you are using fresh mushrooms, peel them, rinse thoroughly, dry and cut into arbitrary pieces. Peel the onion and chop it into half rings. Place the mushrooms and onions in a frying pan with hot oil and fry, stirring, until golden brown.
Peel the celery and cut into thick strips. Chop the peeled carrots in the same way. Add the prepared vegetables to the mushrooms, stir and simmer for ten minutes.
Remove the sweet pepper pods from the stalk. Cut the vegetable pulp into strips and add to the rest of the vegetables. Remove the top leaves from the cabbage fork. Chop the vegetable thinly, add a little salt and knead well with your hands. Combine with the rest of the vegetables, stir and simmer until soft.
Add canned beans, chopped garlic and herbs. Stir and cook for literally another three minutes.
Do not cook cabbage longer than the specified time, otherwise it will lose its taste and beneficial features. If there is not enough juice in the dish, add a little boiled water or broth. You can use wild mushrooms or champignons.
Option 5. Stewed cabbage with beans and hunting sausages
Hunter's sausages will give the stewed cabbage a pleasant smoked aroma and taste. Fresh tomatoes will make the dish juicy. If you don't have tomatoes, you can replace them with juice or sauce.
Ingredients
- fresh cabbage - 700 g;
- refined oil;
- beans - 200 g;
- spices;
- hunting sausages - 300 g;
- carrots - 150 g;
- fresh herbs;
- onion - 150 g;
- tomatoes - 300 g.
How to cook
Wash the beans, fill them with purified water and leave for four hours. Then rinse again, place in a pan of water and cook until soft, following the recommendations on the package.
Finely chop the peeled onion. Peel the carrots and chop them on a medium grater. Wash the tomatoes, dry and cut into small slices. Free the cabbage from upper leaves and cut out the stalk. Chop the vegetable into strips. Cut the hunting sausages into thin slices. Chop the greens.
Place the onion in a cauldron with hot oil and fry until transparent, add the carrots and continue to fry, stirring, until soft. Add sausages and tomatoes. Stir and simmer for two minutes. Now add the cabbage and simmer, stirring, for about 20 minutes. After the allotted time, add the beans and continue cooking for three minutes. Stir and remove from heat.
The dish will acquire a pleasant sweet and sour taste if you add a little vinegar and sugar at the end of cooking. If you want the stewed cabbage to be hearty, add meat broth to it.
