Cabbage blends nicely with many products, including some cereals, such as rice. Prepare cabbage stewed with rice, it's easy, this dish is perfect for a weekday menu. Also it will be especially appreciated by vegetarians of any kind.
The recipe for stewed cabbage with rice
Ingredients:
- white cabbage - 1 small fork;
- rice - 5-8 tbsp. spoons;
- onion - 2 pcs .;
- carrots - 1 piece;
- tomato paste - 2 tbsp. spoons;
- bay leaves, peppercorns, cloves - to taste;
- salt;
- different greens (parsley, dill, basil, tarragon);
- garlic - 2-3 wedges;
- vegetable oil - 5 tablespoons (non-vegetarians can cook on pork smaltse - also turns out tasty and satisfying).
Preparation
Peeled onions and carrots shredded and lightly salvaged on vegetable oil in a cauldron. Add a little water, bay leaf and dry spices to improve flavor and taste. We will extinguish the half-prepared cabbage under the lid. Periodically stir with a spatula or spoon.
Add the washed rice to the cauldron (it's even better to pour rice with boiling water and drain the water after 5-8 minutes). All the mix and a little bit. We'll squash it until the rice is ready. In the cauldron there should be some liquid (if that, we will add). Now you can lay tomato paste. We will cook for about 3-5 minutes. Ready stewed cabbage with rice spread on plates and before serving season with chopped herbs and garlic. Serve better in a warm form.
In another cooking option, you can chop the onions, carrots and cabbage in the cauldron, and add the rice cooked separately at the end of the process together with the tomato paste, then extinguish within 3 minutes.
The caloric content of cabbage stewed with rice in the cooking variant using vegetable oil is very low. Meanwhile, rice is an easily digestible product, cabbage contains a lot of nutrients and fiber, tomato will add antioxidants. So cook with pleasure and eat on health.
Stewed sauerkraut with rice is prepared in the same way as fresh, only first it should be washed and for five minutes thrown back to a colander.
In order to make this dish more interesting, you can use different types of cabbage individually or in combinations. In these cases, it should be noted that the Peking and Savoy cabbage stew faster, broccoli and red - slower, and kohlrabi is much slower than the white-headed. So the order of the bookmark and the time of heat treatment should be adjusted separately, which, however, is fairly straightforward.