Stewed Chinese cabbage: delicious recipes to prepare. Is it possible to stew Chinese cabbage? Secrets of cooking Stewed Chinese cabbage with vegetables

Everyone loves stewed cabbage, but it takes a long time to cook. It turned out that a quick, tasty and easy dinner can be prepared from a head of Beijing lettuce and a package of frozen mushrooms

Photo: DR

Every week, singer Tatyana Zykina shares with the OK! with your amazing recipes.

Chinese salad, also known as Chinese cabbage, which when fresh is excellent in vegetable salads. But stewed is also good, even fried, despite the almost complete absence of oil and any liquid. With mushrooms and crispy onions – mmmmm....

1. This time I had frozen honey mushrooms and champignons, but it tastes best from assorted mushrooms, with white chanterelles. While the mushrooms are defrosting in the microwave, I chop the cabbage. I take it apart into leaves and cut out the dense part, which I cut thinner. I cut the soft part of the leaf as usual for salad. If in the end everything doesn't
fits in the frying pan, leaving the dense part of the cabbage for later. It goes great in vegetable curry, but that’s not about today.

The peculiarity of Chinese cabbage is that it is fried very strongly. Looking ahead, I propose to compare the initial number of shredded leaves - and how much was left in the end (see photo).

An average head of cabbage will yield one normal serving. If you are preparing cabbage as a side dish for something more substantial, take a large head of cabbage - it will be enough for two. And, most importantly, add salt, taking into account the fact that the cabbage fries a lot.

2. Cut the prepared mushrooms and fry over high heat. Mushrooms do not like a lot of oil, although it creates the illusion that it makes them easier to brown. In fact, the mushroom structure is spongy, porous, and they, like eggplants, absorb a lot of fat, just give them free rein. That's why I fry both of them in an almost dry frying pan. I add oil to the mushrooms only at the end, when all the liquid from them has evaporated, and fry some more
about five minutes.

3. When the mushrooms are well fried, you need to remove them from the pan. Do not cover them with a lid - this will allow them to dry out and not lose their crispiness. In a large frying pan we begin to fry the cabbage, and in a frying pan freed from mushrooms - onions with spices (I add curry and cumin). The task is to bring the onions to the state of crispy cracklings. The cabbage will be very tender and delicious tossed with something crunchy.

4. First, you need to fry the cabbage over medium heat without oil under the lid, stirring, but allowing it to brown. After about seven minutes, add salt, black pepper, nutmeg and a little brown sugar. By this point, the cabbage will give juice (and there will be a lot of it), you need to open the lid and evaporate the liquid over high heat. The cabbage is ready, mix it with onions and mushrooms, and you can serve.

Let's consider whether and how to properly stew vitamin-rich Chinese cabbage. The process itself takes much less time than stewing cabbage, because it is extremely soft and juicy, so it cooks much faster.

You can stew Chinese cabbage with the addition of various vegetables, such as onions, carrots, sweet peppers in any oil. To add spiciness, you can add ground pepper.

Features of the dish

Chinese cabbage is a vegetable that retains all vitamins and microelements no matter how it is prepared. Whether to stew it and how to use it is a matter of everyone’s taste.

The beneficial properties of Chinese cabbage are preserved both in stewed and pickled form.

Step-by-step instructions on how to stew with vegetables in a frying pan

Ingredients:

• Beijing - 1 head.
• Tomato paste – 2 tbsp.
• Carrot – 1 medium root vegetable.
• Onion – 1 head.
• Refined sunflower oil – 2 teaspoons.
• Salt.

Cooking steps:

1. Wash and cut the vegetables.
2. Fry the vegetables in a frying pan with oil for 10 minutes.
3. Add tomato paste and simmer for another 10 minutes. The dish is ready!

Cooking recipes

Here are several recipe options for preparing Chinese cabbage.

With meat

• Beef meat - 250 g.
• Beijing - 6 leaves.
• Carrot - 1 medium root vegetable.
• Leek (onion) - 1 pc.
• Refined vegetable oil - 3 tbsp. l.
• Salt pepper.

Cooking steps:

1. Fry the beef for 7 minutes.
2. Add carrots, leeks and fry for 5 minutes.
3. Add cabbage to stewed vegetables and meat. Add salt, pepper, stir and fry for 5 minutes. Ready.

• Pork - 0.5 kg.
• Beijing - 1 head.
• Garlic - 4-5 cloves.
• Refined oil.
• Salt.
• Black pepper (ground, to taste).

Cooking steps:

1. Wash vegetables and meat, dry with a napkin, cut into pieces.
2. Add vegetable oil, garlic to the cauldron and fry.
3. Add meat. Fry for a quarter of an hour.
4. Add cabbage and simmer for another quarter of an hour. Salt and pepper.

We invite you to watch a video on how to cook stewed Chinese cabbage with meat:

With Chiken

Ingredients for the first option:

• Chicken -500 gr.
• Onion – 1 head.
• Beijing - 0.5 kg.
• Rice – 1 glass.
• Tomato paste -2 tbsp.
• Ground black pepper and salt to taste.
• Refined oil.

Cooking steps:

1. Wash and chop the vegetables, soak the rice.
2. Fry carrots and onions.
3. Add cabbage and simmer for 5-7 minutes.
4. Add tomato paste.
5. Add rice, salt and pepper. Simmer for another quarter of an hour.
6. Cut the chicken into pieces and boil.
7. Then add to the pan with the cabbage.
8. Simmer for another quarter of an hour.

Ingredients for the second option:

• Chicken fillet - 1 carcass.
• Beijing - 1 head.
• Onion - 2 heads.
• Carrots - 1 root vegetable.
• Garlic - a couple of cloves.
• Oil for frying.
• All-purpose spice mixture - 1 tbsp. l.
• Hard cheese.

Cooking steps:

1. Wash and cut the meat and vegetables.
2. Cut the fillet into cubes.
3. Place the meat in a pan with oil.
4. Add carrots, onions and garlic to the chicken. Cook for another 10 minutes.
5. Pour the cabbage into the pan, add salt and pepper. Simmer for another 1/6 hour.
6. Grate the cheese and add it to the pan five minutes before the end of cooking.

With carrots, tomatoes and beans

Ingredients for the first option:

• Beijing - 400 gr.
• Carrot - 1 medium root vegetable.
• Onion – 1 head.
• Tomatoes - 1 pc.
• Boiled beans – 200 gr.
• Paprika – 1 tsp.
• Lavrushka -1-2 pcs.
• Sour cream – 2 tablespoons.
• Sugar – 0.5 cups.
• Salt.

Cooking steps:

1. Wash and cut the vegetables.
2. Fry onions and carrots.
3. Add tomatoes and pepper, sprinkle with sugar and simmer for 5 minutes.
4. Add cabbage to vegetables.
5. Add sour cream, boiled beans, bay leaf, paprika. Simmer for a quarter of an hour. The dish is ready!

Ingredients for the second option:

• Beijing - 400 gr.
• Tomatoes – 2 pcs.
• Garlic and capsicum – 2 pcs.
• Water.
• Onion – 2 pcs.
• Raisins, almonds.
• Salt.
• Olive oil.
• Fresh herbs (parsley).
• Ground red pepper.
• Cumin and curry.

Cooking steps:

1. Wash and cut the vegetables.
2. Fry onions and peppers.
3. Add cabbage and garlic. Fry for 1/6 hour.
4. Add raisins, spices, almonds and tomatoes. Simmer for a quarter of an hour.

In a slow cooker

Ingredients for the first option:

• Beijing - 1 head.
• Fresh champignons – 600 gr.
• Onions – 2 roots.
• Sour cream 10% fat – 250 gr.

Cooking steps:

1. Wash and cut the vegetables.
2. Fry the mushrooms.
3. Place mushrooms in a bowl.
4. Fry the onion in the same frying pan. Transfer the onions to the mushrooms. Add garlic and herbs, pepper.
5. Dilute the sour cream with water and add salt and pepper.
6. Add mushrooms, onions, and Chinese cabbage to the slow cooker and stir.
7. Pour sour cream sauce over everything. Turn on the “Extinguishing” program for 1 hour.
8. After this, the delicious stewed Chinese cabbage in the slow cooker is ready!

Ingredients for the second option:

• Minced meat – 500 g.
• Beijing - 0.5 kg.
• Rice – 150 g.
• Onions – 80 g.
• Carrots – 1 root vegetable.
• Egg – 1 pc.
• Salt.

Cooking steps:

1. Wash and cut the vegetables.
2. Boil the rice until half cooked.
3. In a bowl, combine minced meat, onion, carrots, salt, and egg.
4. Add cabbage.
5. Mix everything.
6. Make balls from the resulting minced meat and place them on the multicooker rack. And cook on the “Steam” program for 1 hour.

With garlic and soy sauce

Ingredients for the first option:

• Beijing - 800 gr.
• Garlic – 3 cloves.
• Onions – 1 pc.
• Bell pepper – 1 fruit.
• Carrots – 1 root vegetable.
• Soy sauce – 150 ml.
• Tomatoes – 1 fruit.
• Ginger - to taste.
• Sugar – 50 gr.
• Sesame.
• Vegetable oil.

Cooking steps:

1. Wash and cut the vegetables.
2. Fry the onion well.
3. Add finely chopped garlic and grated carrots.
4. Add tomato and pepper. Fry for 1/12 hour.
5. Add cabbage and soy sauce. Add ginger. Simmer for 5 minutes. The dish is ready!

Ingredients for the second option:

• Beijing - 800 gr.
• Garlic – 3 cloves.
• Onion – 1 root vegetable.
• Carrots – 1 root vegetable.
• Tomato – 1 fruit.
• Eggplant – 1 fruit.
• Sugar – 2 tbsp. l.
• Soy sauce-150 ml.
• Basil.
• Vegetable oil.

Cooking steps:

1. Wash and cut the vegetables.
2. Fry the onion.
3. Add carrots and garlic, zucchini and simmer for 1/12 hour.
4. Add cabbage and simmer for 1/12 hour.
5. Pour in soy sauce, sugar, and add basil. Simmer for another 5 minutes. The dish is ready!

European style

Ingredients for the first option:

• Beijing - 1 head.
• Vegetable broth - 0.5 ml.
• Soy sauce -50 gr.
• Ginger.
• Garlic.
• Salt.

Cooking steps:

1. Wash and cut the vegetables.
2. Simmer everything for a quarter of an hour.

Ingredients for the second option:

• Beijing - 1 head.
• Chicken broth - 0.5 ml.
• Soy sauce - 50 gr.
• Ginger.
• Garlic.
• Salt.

Cooking steps:

1. Wash and cut the vegetables.
2. Pour vegetable broth over cabbage.
3. Season it with ginger, garlic and soy sauce.
4. Simmer everything for a quarter of an hour.

A few quick recipes

Ingredients for the first option:

• Beijing - 1 head.
• Water – 1 glass.
• Spices.
• Vegetable oil.

Cooking steps:

1. Wash and chop the cabbage.
2. Fry the cabbage for 10 minutes.
3. Pour in water and spices.
4. Simmer for 10 minutes under the lid. The dish is ready!

Ingredients for the second option:

• Beijing - 1 head.
• Cream (any fat content) - 1 cup.
• Spices, curry.
• Vegetable oil.

Cooking steps:

1. Wash and chop the cabbage.
2. Fry it for 5 minutes
3. Pour in cream, add spices.
4. Simmer for 1/6 hour. The dish is ready!

We invite you to watch a video on how to cook Chinese cabbage simply and tasty:

How to serve food?

Cooked stewed cabbage can be served as an independent dish or as a side dish for meat.

Best served immediately, hot or warm.! Any side dish will suit these dishes. It turns out very beautifully and tasty if you sprinkle the cabbage with finely chopped herbs when serving the cabbage.

Interesting in its appearance, Chinese cabbage is an excellent ingredient for vegetable salad. But this vegetable, which has an unobtrusive taste, is loved by many people not only in its fresh form. Stewed Chinese cabbage belongs to the category of original dishes intended for lunch or family dinner.

To prepare stewed Chinese cabbage, it must be thoroughly washed and dried using paper napkins. It is worth noting that to wash a head of cabbage you need to use cold water or lukewarm water, since Chinese cabbage has delicate and fragile leaves, which can be damaged by water at a higher temperature.

Upon completion of slicing the Chinese cabbage, it must be fried without adding oil under a tightly closed lid in a frying pan with high sides, which provide convenient stirring of the food during its preparation.

First, use medium heat to fry the cabbage, waiting for the cabbage juice to appear, which takes approximately 5 minutes.

After the formed liquid covers the cabbage, you need to remove the lid from the frying pan and add salt to the future dish, a set of seasonings to add flavor, in particular, nutmeg to emphasize the taste and a small amount of granulated sugar to add piquancy. As a result, after increasing the heat level, the cabbage juice should be evaporated, but not completely, so that the Chinese cabbage does not feel dry while eating.

Also, as a supplement to the released cabbage juice, various liquid options are added, which include: chicken broth with corn starch diluted in it, milk with a small amount of wheat flour added to it, or tomato juice.

As a rule, stewed Chinese cabbage is mixed with additional heat-treated ingredients, for example, boiled chicken eggs, pre-finely chopped, with aromatic leafy greens of parsley, dill and celery, with mushrooms and onions fried in butter, with crab meat or slices of ham. .

Before serving the prepared dish, the stewed Chinese cabbage should be flavored with lemon juice and sprinkled with nut crumbs.

Is it possible to stew Chinese cabbage step by step video recipe

We have also prepared a video for you to fully understand the step-by-step cooking process.

Peking cabbage has long been no longer a curiosity on the Russian market. Many housewives have managed to appreciate all the advantages of this vegetable and often add it to the menu. This type of cabbage has much thinner and more tender leaves compared to regular white cabbage. Chinese cabbage is perfect for preparing various salads and decorating dishes. However, few people know that it can be stewed. And if you have not yet tried this method of preparing vegetables, then we offer you several simple and tasty recipes.

Classical

First, try cooking cabbage without any additives in order to better appreciate the taste of such a dish. For the classic recipe you will need:

• 350 g fresh cabbage;
• 2 tablespoons of ketchup, adjika or tomato paste;
• 1 medium sized carrot;
• 3 teaspoons vegetable oil;
• 1 medium onion;
• salt and other spices.

First, thoroughly but gently rinse the cabbage leaves under cool running water. Then peel the onions and carrots, finely chop all the vegetables. Next, you need to place the onions and cabbage in a preheated frying pan with sunflower oil. Simmer the vegetables for 8 minutes, then add the grated carrots and simmer in the pan for another 5-7 minutes. After this time, all that remains is to season the dish with tomato paste or ketchup and add a little salt.

This is the easiest and fastest way to deliciously stew Chinese cabbage. But the recipe options don’t end there.

With Chiken

You will need:

• 200 g chicken;
• 500 g cabbage;
• 1–2 onions;
• 1 carrot;
• salt, spices and soy sauce to taste.

Thaw the chicken fillet in advance. Peel the onion and cut into small cubes. Pour a little butter or vegetable oil into the frying pan, heat it properly, then put the chopped onion in it. Reduce heat to medium and fry the onion for a couple of minutes. Next, add finely chopped chicken fillet to it. It is important that the chicken is fried on a “bed” of onions. Then it will turn out much more tender and soft. Salt the meat a little and fry for some more time.

While the onions and meat are cooking, wash and chop the cabbage. It is necessary to add it to the chicken only in the last minutes of cooking, so as not to expose the tender leaves to excessive heat. Season the dish with soy sauce and seasonings that you like best. Mix everything thoroughly, turn off the heat, cover the pan with a lid and simmer the vegetables and meat for about another 10 minutes. A delicious dish is ready!

Serve it hot with your favorite vegetables or rice.

With beans

Beans are a very nutritious food, so this product is perfect for vegetarians. Prepare the following ingredients in advance:

• 400 g of Chinese cabbage;
• 1 onion;
• 1 small carrot;
• 1/2 cup beans;
• 150 g tomatoes;
• 2 tbsp. spoons of fat sour cream;
• 1 teaspoon paprika.

For seasonings you will need a little sugar, salt, bay leaf, paprika, vegetable oil and pepper.

Grease the frying pan with a small amount of oil and heat it properly. Then place the peeled and chopped onion there and fry it until transparent. Then add grated carrots and fry the vegetables until they are soft. Meanwhile, the tomatoes (fresh or canned) need to be mashed, add salt and sugar to them, place in a frying pan and simmer for about 5 minutes. Next, add pre-cooked beans, sour cream, paprika and bay leaf to the vegetables. Salt to taste. Mix everything thoroughly and simmer until done under the lid.

With cream sauce

Another simple, but no less tasty recipe for making Chinese cabbage. Take:

• 1 head of cabbage;
• 1 fresh carrot;
• 1 tbsp. a spoonful of homemade cream;
• seasonings to taste.

Heat a frying pan greased with vegetable or butter. Place on the cabbage, but fry briefly, about half a minute. Next, pour some boiled water into it. It is important that it is hot. Now salt and pepper the vegetables, you can add any spices, for example, ginger and white pepper. Meanwhile, prepare coarsely grated carrots separately, then add them to the spiced cabbage. Simmer the vegetables covered over low heat for no more than 10 minutes. It is important not to overcook the cabbage, otherwise the dish will not be as tasty.

Cream must be added after the dish is completely cooked. Use cream with the highest fat content. Mix everything thoroughly, increase the heat to maximum and keep the dish for another half a minute so that the cream boils a little. After this, remove the pan from the heat, place the cabbage in a deep plate and serve hot.

It will be useful to know the following.

• If the cabbage head is too large, then you can use a solid base for stewing, and it is better to leave the thin leaves for salads or garnishing dishes.
• The following spices go best with Chinese cabbage: turmeric, paprika, white and red pepper, curry. And if you want to give the dish an unusual onion-garlic flavor, you can add a spice called asafoetida. It is important to do this at the end of cooking so that the flavor is as vibrant as possible.
• Cabbage has a hard stem, but fragile and soft leaves. Therefore, to prepare it correctly, it is necessary to separate these two parts from each other and cut into small pieces. And the stem cubes must be additionally pierced in several places so that they are better exposed to heat.
• Cook cabbage only in a very hot frying pan with a small amount of oil.
• If you cook cabbage with meat, then it must first be thawed at room temperature. This way the structure of the fillet will be preserved much better.

Calories: 493
Proteins/100g: 4.72
Carbohydrates/100g: 5.32

A tasty and aromatic hot dish. It turns out that curly Chinese cabbage is great not only for cabbage, but also for more serious dishes. Lightly roasting keeps it juicy and tender.

Stewed Chinese cabbage with chicken - recipe.

Ingredients:
- chicken fillet – 200 g;
- Chinese cabbage - 1 fork;
- onions – 1-2 heads;
- carrots – 1 pc.;
- soy sauce – 2 tbsp. spoons;
- salt - to taste;
- seasonings - to taste.

How to cook at home

Chinese cabbage stewed with chicken cooks very quickly, despite the fact that no preliminary heat treatment of the products is required. Peel a large onion and chop finely.



Defrost the chicken fillet. Nutritionists believe that the slower you defrost any food, the better its structure is preserved. Therefore, it is better to defrost chicken and other meats at room temperature.
Chop the fillet into small pieces.



Now let's start frying. Despite the popular belief that you first need to fry the meat, only then add vegetables (including onions), we will do the opposite.
Pour sunflower oil into a frying pan and add chopped onion. Fry it for a few minutes over medium heat. Then place chicken fillet pieces on top. A little later, you will see for yourself that meat fried on an onion bed turns out more tender and aromatic.
Add a little salt and fry the chicken fillet, stirring occasionally.
Meanwhile, wash, peel and chop the carrots into thin pieces.





Add them to the pan.
Rinse the head of Chinese cabbage, separate the outer leaves and cut off the root. Chop the cabbage into thin small pieces.



Beijing cabbage is very loose, juicy and tender. Therefore, there is no need to subject it to long-term heat treatment.
Most often it is used in salads, that is, served raw. But you can also simmer it, but just a little - no longer than fifteen minutes.
At the very end, when the pieces of chicken fillet are almost ready, add shredded cabbage, add salt, a little soy sauce and be sure to add a bouquet of your favorite seasonings. We add a mixture of aromatic peppers and ground ginger.
Mix all the ingredients well, reduce the heat to low, cover the pan with a lid and cook the dish for another ten minutes.
Stewed Chinese cabbage is ready. Serve it hot with any favorite side dish.



The combination of stewed Chinese cabbage and fried chicken pieces is so successful that you can experiment and experiment. Add sweet peppers, preferably red, to the list of vegetables - then the dish will not only be tastier, but also even more beautiful. If you are cooking for children, then you can reduce the amount of onion and soy sauce, and it is better to add an apple, previously peeled and chopped into cubes. Your loved ones will love it.
Bon appetit!
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