Napa cabbage stew
Cabbage stew is a traditional Polish dish, and stew made with napa cabbage is a much quicker version of it. How to make cabbage stew? Discover a quick recipe for cabbage stew!
Cabbage stew is a traditional dish of Polish, Belarusian, and Lithuanian cuisines. Classically, it’s a dish made with cabbage and meat, but meatless versions are also common.
Stew made with napa cabbage is a very quick version of this meal. It has an incredibly distinctive taste where you can feel sweetness, lightness, and a pleasant bitterness.
How to make cabbage stew? There are many ways to prepare it. All of them, however, are based on the same main ingredients, differing only in certain additions and sometimes in the order of their addition. The basic ingredient of every stew is shredded cabbage, fresh or pickled.
Cabbage stew can be eaten alone or with various additions such as bread, rice, or groats.
Cabbage stew, as one of the few dishes, does not lose its taste qualities when reheated multiple times; on the contrary– with each reheating, its flavor becomes more pronounced.
Cabbage stew is also well-suited for freezing, so it’s a good idea to prepare it in proportionally larger quantities and freeze it in portions.
How to make stew with Napa cabbage? Discover the step-by-step recipe for stew!
Preparation time: 25 min
Calories: 313
Protein: 11 g
Carbohydrates: 46 g
Fats: 13 g
Ingredients for napa cabbage stew:
- Napa cabbage 1 piece (500 g)
- Carrot 1 medium piece (90 g)
- Apple 1 small piece (100 g)
- White onion 1 small piece (50 g)
- Oil 1 tablespoon (10 g)
- Tomato paste 2 tablespoons (50 g)
- Salt
- Pepper
- Water
Preparation napa cabbage stew:
Step 1: Wash, dry, and finely chop the napa cabbage.
Step 2: Wash, peel, and grate the carrot on a medium grater.
Step 3: Peel and finely chop the onion.
Step 4: Wash, peel, and grate the apple on a medium grater (remove the seed core).
Step 5: Heat the oil in a pot. After a moment, add the onion. Fry for a few minutes over low heat, stirring occasionally.
Step 6: Then add the carrot. Again, fry for a few minutes, stirring occasionally.
Step 7: Add the cabbage and apple. Season with salt and pepper to taste. Mix well. Pour in about 1/2 cup of water and cook over low heat, covered, for 15 minutes, stirring occasionally. If necessary, add more water during cooking. If there is too much water at the end of cooking (before adding the tomato paste to the cabbage), increase the heat to evaporate it.
Step 8: After the indicated time, add the tomato paste. Mix well and cook for a moment longer. Taste and if necessary, season with salt again.
Step 9: Serve on a plate.
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