Eggplant and cabbage are two popular vegetables. They are great friends together, can participate in a variety of dishes. You can bake them (baked eggplants are superb!), Fry (recipe for fried baklzhans), but it's best to extinguish.
It's so easy to do!
Braised Cabbage with Eggplants - General Cooking Principles
Vegetables for stewing can be laid in the total mass without pre-treatment. But more often they are fried.
Do it with all the ingredients either selectively. Eggplants are delicious with pre-roasting. Also, this technique improves the taste of onions, cabbage.
Carrots, potatoes, tomatoes and some other vegetables can be thrown raw. Add liquid to products.
How can you pour stewed cabbage:
• tomato juice, pasta, ketchup;
• sour cream, mayonnaise;
• water;
• broth.
Liquids do not add much. The dish is cooked under the lid. After boiling you need to turn down the heat. Periodically cabbage with eggplants should be stirred. Stewing time depends on cabbage. Summer vegetables are usually cooked very quickly. Winter cabbage is tough, sinewy, it can stew for an hour or even more.
Simple stewed cabbage with eggplants
Versatile recipe for braised cabbage with eggplant. Suitable for vegetarians and slimming people. To reduce the caloric content you need to reduce the amount of vegetable oil, you can use non-stick frying pans.
Ingredients
• 0.5 kg of cabbage;
• 2 eggplants;
• onion head;
• 50 ml of oil;
• one carrot;
• 2 spoons of tomato paste;
• garlic clove, parsley.
Cooking
1. Cut eggplants into cubes by centimeter, sprinkle with salt, set aside for 15 minutes.
2. Cabbage should be chopped in the usual way, cut the rest of the vegetables as you like.
3. Divide the butter into two pans. Both put on fire.
4. Put cabbage in one pot. Fry until half cooked.
5. In the second pan skip the onions with the carrot for a couple of minutes, stir well. 6. Add the washed, pressed eggplants. Cook together for about four minutes.
7. Combine the eggplants with cabbage in any pan or put in a saucepan, cauldron.
8. Dissolve the paste in a glass of hot water, add a little pepper, salt, fill the dish.
9. Cover, stew until the cabbage is soft. Stir periodically.
10. Garlic with parsley need to chop, mix.
11. The dish is covered with greens, covered and insisted for a quarter of an hour. Stir well before serving.
Braised Cabbage with Eggplants and Chicken
Option dishes of braised cabbage with eggplant, which can be cooked with any pieces of poultry. Fillet is used here. If parts of a carcass with a bone are taken, then it is not necessary to cut them finely, it is enough to separate them by joints.
Ingredients
• 0.4 kg chicken;
• 2 eggplants;
• one carrot;
• 0.5 kg of cabbage;
• onion;
• oil, how much will leave;
• 200 ml mashed tomatoes.
Cooking
1. Chopped onion and one grated carrot need to fry until golden brown in a frying pan.
2. At the end, add the eggplant sliced into strips to the vegetables. Cook with him for about five minutes.
3. Chicken fillet cut into cubes or cubes, put in a cauldron or in a saucepan with a little oil, fry.
4. Add white cabbage to chopped chicken. Fry the chicken with the vegetable for another five or ten minutes. Cabbage should be browned.
5. Place the skillet from the frying pan over the cabbage.
6. Add spices, grated tomatoes, mix well. Instead of fresh tomatoes, you can use pasta, canned tomatoes, diluted ketchup.
7. Cover the cauldron, simmer for 15-20 minutes until the cabbage is soft.
8. Spices, greens add to your taste.
Braised Cabbage with Eggplants and Bell Peppers
For this dish it is desirable to use peppers of different colors. Then it will turn out bright and beautiful.
Ingredients
• 4 pods of pepper;
• 0.5 kg of cabbage;
• 2-3 eggplants;
• 2 large carrots;
• 3 tomatoes;
• onion;
• 0.3 cups oil.
Cooking
1. Pepper, cabbage, carrot and onion cut into strips. 2. Eggplant need to cut larger. You can cubes or wedges. Pour with salt, leave to stand for bitterness.
3. Pour oil into a large saucepan or into a cauldron.
4. Put the carrot and onion, fry over high heat until transparent.
5. Add the shredded cabbage. Fry until half ready.
6. Rinse the eggplants, put in the total mass. Immediately add the pepper, pour in 0.5 glass of water, stir.
7. Cover, simmer for a quarter of an hour.
8. Grate or dice tomatoes, add to vegetables. Salt, season with spices, mix thoroughly.
9. Simmer the cabbage for another 15-20 minutes. Focus on the softness of cabbage. Season the dish with greens, laurel.
Braised cabbage with eggplants and potatoes
The option of hearty cabbage stew with eggplants, in which, if necessary, you can add any meat or poultry.
Ingredients
• 0.5 kg of cabbage;
• 0.1 kg of onions;
• 0.3 kg eggplant;
• 0.5 kg of potatoes;
• one carrot;
• Spoon of tomato paste;
• oil for frying.
Cooking
1. Fry the onions and carrots for two minutes, add the cabbage. Cook together. Do this immediately in a cauldron or in a saucepan for further quenching.
2. Cut the peeled potato tubers into random pieces.
3. Heat the oil in a skillet, put the potatoes, fry until golden brown from above. Do strong fire, do not cover with a cover.
4. Take out the potatoes, shift them to the cabbage, you can continue to cook the dish on a small fire.
5. Add a spoonful of butter to the pan after the potatoes, fry the diced eggplants. Send to the cauldron.
6. Pour in a glass of water, cover and simmer for ten minutes.
7. Add spices, a spoonful of pasta. If the water in the cauldron is small, you can dilute the tomato. Stir.
8. Cover and cook the dish again.
Braised cabbage with eggplants and mushrooms
For such cabbage, you can use both salted and fresh mushrooms. Here in the recipe are fresh champignons. They are convenient because they do not require boiling.
Ingredients
• 2 onions;
• 0.3 kg eggplant;
• 0.3 kg of champignons; • 0.5 kg of cabbage;
• pepper, carrot;
• tomato optional.
Cooking
1. Mushrooms should be well washed, put in a cauldron with hot oil, fry.
2. As soon as a ruddy crust begins to appear, add the chopped onion with carrot.
3. Eggplants are cut arbitrarily, steeped and added at the end. Cook with them for another three minutes.
4. Cabbage shred straws, is added to the cauldron.
5. At the Bulgarian pepper you need to remove the seeds, the fleshy part is cut into strips or cubes, shifted after the cabbage.
6. To extinguish, pour in a glass of water, cover the dishes with a lid, cook until the cabbage is soft.
7. Five minutes before the end of the quenching, you need to add all the spices, tomato paste or grated tomato, salt and stir well.
Braised cabbage with eggplants in a slow cooker (with sour cream)
A simplified recipe for stewed cabbage and eggplant, which are prepared in a slow cooker. Oil is added a little, if you like fatty foods, you can add more.
Ingredients
• 20 ml of oil;
• 2 eggplants;
• 2 tomatoes;
• 700 g cabbage;
• 120 ml sour cream;
• one carrot;
• 0.5 multi-glass of water.
Cooking
1. Pour the oil into the slow cooker, set the baking mode or frying.
2. Add one grated carrot, fry a little. Optionally, add to the stew and chopped onion.
3. Add the diced eggplants, fry together for about four minutes.
4. During this time, you need to cut the tomatoes, chop the cabbage.
5. Put the cabbage on top of the eggplants, sprinkle with spices.
6. Top with a layer of chopped tomatoes.
7. Pour the prescription water.
8. Tomatoes sprinkle with spices, pour the dish on top with sour cream.
9. Close, set the extinguishing mode, cook for 50 minutes. At the end of the dish should be stirred, if necessary, add spices.
Braised Cabbage with Eggplants and Beef
Meat variant stewed cabbage. To beef does not delay the cooking process, you can resort to a little trick.
Ingredients
• 300 g beef pulp;
• 0.3 kg eggplant;
• 0.4 kg of cabbage; • one piece Luke;
• oil, spices;
• carrot.
Cooking
1. Soak the eggplant sliced into cubes, let bitterness come out of them.
2. Beef pulp cut into plates across the fibers, repel. After that, chop straws. This method will reduce the cooking time of meat, you will not need to stew it separately.
3. Fry the beef in butter until golden brown.
4. Add carrots and onions to the mass. Fry on.
5. Add the washed and pressed eggplants.
6. Then you can lay out and cabbage. Stir thoroughly, cook another ten minutes without a lid.
7. Add a glass of boiling water, spices, close and simmer for 30-40 minutes. Sprinkle the dish with greens.
Braised Cabbage with Eggplants - Tips and Tricks
• In the stewed cabbage, you can add not only meat, but also minced meat, sausage, sausages. With them the dish turns out not only tastier, but also more satisfying.
• If the cabbage itself is hard and dry, the stew will cook longer. In such a head of cabbage you must immediately remove the thick veins. To achieve their softness and bring to readiness, take a long time.
• Instead of fresh tomatoes or tomato paste, you can add salted vegetables to the dish. But this should be done in the second part of the fire. Otherwise, the acid and salty juice will increase the cooking time. The same applies to the rules for using eggplants harvested for the winter.
• You can stew cabbage with frozen eggplants. In this case, the product does not need to fry, you can not thaw. Pieces are laid before extinguishing.
• If a shredded cabbage is a lot, it does not fit in a frying pan or in a cauldron, then before laying it out, remember the vegetable with your hands to reduce the volume.
