How to cook the most delicious cabbage?

Today in the culinary books you can find a great many of the most diverse recipes. Modern dishes impress with their originality and complexity. But there are recipes for traditional cuisine, which many for some reason forget. Do you want to pay tribute to the traditions? Cook the cabbage. But first, figure out how to do it.

What it is?

A traditional dish

Kapustnyak (cabbage or cabbage) is a traditional first course of Ukrainian cuisine, the main ingredient of which is sauerkraut. It is she who gives a special aroma and sour taste, which are the distinctive features of this dish. Kapustnyak is prepared in other countries, for example, in Poland, Slovakia, and Russia. But Ukraine is considered the motherland. There are many recipes for this dish, they differ depending on the traditions of the area and the preferences of the hostess.


Since there are many recipes for cabbage, the ingredients may be different. But all of them can be divided into several groups:

  • Basis for broth.The basis may be meat (almost any), bacon or bacon and even fish. And lean variants use of such ingredients do not assume.
  • Sauerkraut. It can be used directly with pickle (it is added to the broth), but some cabbages are washed so that the dish is not too sour. Fresh cabbage is also used, but the taste in this case will be different and not so rich and bright.
  • Filling. Most often, potatoes are used to fill the soup, but it is usually supplemented with various cereals: rice, buckwheat, millet, barley and so on. And some add mushrooms.
  • Greens, spices. All this will give the dish a unique taste. But do not overdo it with spices, otherwise you will spoil or muffle the taste of sauerkraut.

Cooking features


How to cook cabbage? Very simple. Main stages:

  1. First you need to cook the broth. Simply boil meat or fish until cooked and remove from the broth to grind and then add to the dish again.
  2. Now immerse the potatoes (or cereal) in the broth and boil it almost until ready.
  3. Then you can add the main ingredient - cabbage.
  4. At the end you need to add chopped broth base, salt and spices.


So, how to cook delicious Ukrainian cabbage? We offer you a few recipes.

The recipe is the first

Most often cooked cabbage with pork and millet. Ingredients:

  • 300-400 grams of pork (you can use ribs or, for example, ham);
  • 400 grams of sauerkraut;
  • 3 liters of water;
  • 400 grams of potatoes;
  • 2 carrots;
  • 2 onions;
  • 30-50 ml of vegetable oil;
  • 2-3 tablespoons of tomato paste;
  • ½ cup of millet;
  • dill greens;
  • pepper and salt to taste.

Cooking method:

  1. First, rinse the meat well and place it in a pot of water, and put it on the fire in turn. When the broth boils, remove the foam that has formed. Boil the pork until ready (the meat should be soft and easy to separate from the bones).
  2. While cooking broth, you can do vegetables. Peel and chop them. Finely chop the onion, rub the carrot on a medium grater. Cut potatoes into cubes or straws (if you are not going to put it in a pan, cover it with water so that it does not bleach).
  3. Heat vegetable oil in a pan and fry carrots and onions on it until soft.
  4. When the meat is cooked, take it out. Start the potatoes in the broth.
  5. Wash the millet and add it to the pan about 10-15 after adding the potatoes.
  6. After 5-7 minutes, add sauerkraut and fried carrots with onions, as well as tomato paste. Boil everything together for about 5 minutes.
  7. Add the dill, pepper and salt.
  8. Traditional cabbage ready!

Second recipe

If you do not like dishes with meat, then use fish for cooking cabbage dish. But in this case it is best to cook the dish with fresh cabbage, since the sour taste of the saucy will kill the aroma and taste of the fish. You will need:

  • 200 grams of fresh fish with a minimum amount of bones (canned foods can be used if desired);
  • 100 grams of millet;
  • 1 onion;
  • 1 carrot;
  • 3-4 potatoes;
  • 3 tablespoons of tomato paste;
  • 200 grams of fresh cabbage;
  • 2 tablespoons of vegetable oil;
  • parsley;
  • pepper and salt to taste.

Cooking method:

  1. First boil the fish broth. Remove the fish, cool it, clean the bones and chop. If you use canned food, add them in the last turn, pre-grinding.
  2. Peel potatoes and cut into cubes, immerse in boiling broth.
  3. Mince carrots, onions and cabbage through a meat grinder or grind on a blender.
  4. To cabbage was more saturated taste, vegetables (with the exception of potatoes) extinguish in vegetable oil. To do this, heat the oil in a deep frying pan, place vegetables in it, cover with a lid and simmer for 15-20 minutes.
  5. 10 minutes after boiling the potatoes, put the washed millet into the broth.
  6. When the millet is soft and begins to fall apart, add stewed vegetables and tomato paste. Five minutes later add the fish, herbs, pepper and salt. Done!

Third recipe

Original dish

And this is a lean cabbage with mushrooms. To make it you need:

  • 500 grams of fresh mushrooms (for example, champignons) or 200-250 dried;
  • 3-4 potatoes;
  • 1 onion;
  • 1 carrot;
  • 200 grams of sauerkraut;
  • 3 tablespoons of vegetable oil;
  • ½ cup of millet;
  • dill and parsley;
  • salt and pepper to taste.

Cooking method:

  1. Fill the pot with water and bring it to a boil.
  2. Peel the potatoes and cut them in any convenient way, then put them in a pot of boiling water. If you decide to use dried mushrooms, then wash them, pour boiling water and add simultaneously with the potatoes.
  3. Peel and finely chop the onion, grate the carrot (you can chop all the vegetables at once in a blender).
  4. If the mushrooms are fresh, wash them, peel if necessary, and cut them.
  5. Heat vegetable oil in a pan and stew mushrooms on it with carrots and onions until soft.
  6. 10 minutes after adding the potatoes, put the well-washed millet into the pan.
  7. After another five minutes, add stewed carrots, mushrooms and onions, as well as sauerkraut.
  8. Wash greens, dry and chop finely, add to the pan with pepper and salt.
  9. Remove the pan from the heat and cover with a lid so that the cabbage infuses and acquires a rich taste.

Fourth recipe

This recipe involves the use of chicken and rice. Ingredients:

  • 400 grams of chicken fillet (fit and hips);
  • 3-5 potatoes;
  • ½ cup rice;
  • 200-300 grams of sauerkraut;
  • 1 carrot;
  • 1 onion;
  • 2-3 tablespoons of vegetable oil;
  • 3 tablespoons of tomato paste;
  • dill greens;
  • pepper and salt to taste.

Cooking method:

  1. Fill the pot with water (approximately 2-3 liters will be needed). Wash the chicken well and put it in the pan. Put the pot on the fire and cook the chicken until fully cooked, and then remove it from the broth.
  2. Peel potatoes, wash, cut and spread into boiling broth.
  3. Wash the rice thoroughly and ten minutes after adding the potatoes, also put it in the pan.
  4. Now, take care of the vegetables. Grate carrots and peel the onions and chop them with a knife.Save vegetables in vegetable oil.
  5. Approximately 15 minutes after adding the rice, add sauerkraut and browned vegetables to the broth.
  6. Boil for about 2-3 minutes, and then add chopped and boned chicken and tomato paste.
  7. After 3 minutes, add the chopped dill, salt and pepper.
  8. Turn off the heat and cover the pan with a lid to infuse the dish.
  9. Light chicken cabbage with sauerkraut and rice is ready!

Treat cabbage to your household and guests. You'll see, they will appreciate this traditional Ukrainian blyulo and will love it.

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