Cauliflower with onions and carrots. Stewed cauliflower - simple, delicious

Looking for good recipe stewed cauliflower? He's in front of you! I share the culinary art and secrets of how to properly stew cabbage at home. All you need to do is follow the step-by-step recipe with photos.
Recipe contents:

Cauliflower is an indispensable vegetable for those who watch their figure and stick to a diet. It is very useful because it is enriched with vitamin and mineral composition, contains fiber and dietary fiber. Therefore, it quickly saturates the stomach without the risk of gaining weight. The vegetable is available, inexpensive and tasty. Cauliflower is prepared in a variety of ways. It is used to make salads, cook soups, cook in pots, etc. In this recipe I will tell you how to stew it easily and quickly.

Stewed cauliflower can be classified as dietary and Lenten dishes. It is easy to prepare, delicate in taste and has a fragrant aroma. It is consumed as an independent dish, or as a vegetable side dish with cereals, meat or fish. It goes great with many products. Having prepared it, you can not stop there, but make scrambled eggs, a casserole with it, or puree it in a blender and add it to soup or filling for butter pies. With enough imagination and a minimum of effort, you can prepare a hearty, healthy and tasty breakfast in just half an hour.

• Calorie content per 100 g - 62 kcal.
• Number of servings - 2
• Cooking time - 40 minutes

Ingredients:

• Cauliflower - 1 head
• Salt - 1 tsp. no slide
• Vegetable oil - for frying
• Ground black pepper - a pinch
• Drinking water - 100 ml

How to stew cauliflower:

1. Trim the leaves off the cauliflower. Wash the head of cabbage and dry it with a paper towel. If the cabbage has wilted a little and become soft, then put it in cold water for 15 minutes. This will give it freshness and elasticity. In addition, this method will help remove insects from the head of cabbage that may be inside the fruit. They will come out of the cabbage and simply float to the surface of the water.

2. Then cut the cabbage into florets. Do not chop too finely so that during stewing they do not turn into a softened mass of an incomprehensible appearance.

3. Place the frying pan on the stove and pour in a little vegetable oil. Just a couple of spoons will be enough to prevent the cabbage from burning and sticking to the bottom.

4. Next, pour into the pan drinking water. Heat oil and water until boiling.

5. Place the cabbage in the pan and spread it in one even layer.

6. Close the pan with a lid, turn the heat to minimum and leave the cabbage to simmer for 20-25 minutes.

7. If necessary, add a little oil and drinking water. The oil will allow the cabbage to brown, and the water will allow it to simmer and become soft.

8. When the vegetable is ready, season it with salt and ground pepper. The readiness of cabbage is determined by its softness. If you prefer it to remain a little crispy, then simmer it for no more than half an hour. If you want a softer consistency, leave for 40 minutes.

Serve the finished cabbage to the table by placing it on a plate. But you can fill it with eggs and cook hearty scrambled eggs.

Step 1: prepare the ingredients.

Using a vegetable peeler, peel the sweet onions, carrots and parsnip root. We wash them under cold running water along with a small head of cabbage and a small bunch of dill. One by one, place all the vegetables except cabbage on a cutting board and cut them into cubes up to 1 centimeter, and simply chop the greens finely. We place the cuts and all other necessary products in separate deep bowls.


Pour ordinary running water into a deep bowl, add 1 - 2 tablespoons of ordinary rock salt to the liquid and stir until the salt grains are completely dissolved. Then we cut off the leaves from the head of cabbage, disassemble it into inflorescences, cut them into 2–4 parts if desired, and transfer the chopped cabbage to a deep bowl with salted water. Leave it on 5 – 7 minutes so that bitterness comes out of the cabbage, as well as various small living creatures in the form of bugs and worms that could crawl into the cracks of the inflorescences.

Step 2: cook the cabbage.

After 5 - 7 minutes, throw the cabbage into a deep colander, rinse again and transfer to a deep saucepan. Fill the vegetable with regular running water so that the liquid completely covers the inflorescences. Place on the stove set to high and bring the water to a boil. When it boils, turn the stove temperature to the lowest level, cover the pan with a lid and cook the cabbage for 40 minutes. After this time, turn off the stove and leave the cabbage in the pan.

Step 3: sauté onions, carrots and parsnip root.

Now turn on the stove to medium level and place a deep non-stick frying pan on it with 3 tablespoons of vegetable oil. When the fat is hot, add chopped sweet onions and fry, stirring with a kitchen spatula, for 2 – 3 minutes until soft.


Then add carrot and parsnip cubes to the onions, fry the vegetables together 45 minutes stirring occasionally. Then pour 2 ladles of cabbage broth into the frying pan and simmer for 5 – 7 minutes until the parsnips and carrots are soft.

Step 4: bring the dish to full readiness.

After the vegetables in the pan become completely soft, add boiled cauliflower to them using a slotted spoon.


Pour in 1 more ladle of cabbage broth.


Add 200 milliliters of tomato paste and add salt and ground white pepper to taste. Cover the pan with a lid and simmer the vegetables for 10 minutes almost until the moisture has completely evaporated.


In 2 – 3 minutes to achieve the final result, add chopped dill to the frying pan, mix all the ingredients of the dish with a kitchen spatula until smooth, then turn off the stove, cover the frying pan with a lid again and let the aromatic dish brew for some time 5 – 6 minutes. Afterwards, arrange the cabbage on plates and serve.

Step 5: Serve the stewed cauliflower.

Stewed cauliflower served hot as a main course during Lent or as a side dish for any meat dishes. Once cooked, the texture of all the vegetables becomes soft and they are soaked in concentrated tomato paste, which gives them a pleasant acidity. If desired, before serving, this yummy can be seasoned with sour cream or homemade cream, and also sprinkled with fresh finely chopped dill, parsley, cilantro or green onions. Enjoy!
Bon appetit!

The set of spices can be supplemented with any spices that are suitable for preparing vegetable dishes, such as coriander, oregano, rosemary, ground bay leaf, savory, saffron and many others.

Instead of boiling the cabbage, you can steam it in a double boiler for 35 - 40 minutes.

Instead of a frying pan, you can use an aluminum deep cauldron.

For frying, you can use sunflower, olive or corn oil.

With vegetables. The recipes contained in the article do not require significant investment of time. More detailed information you will find in the article.

Stewed cabbage with vegetables in sour cream

Required ingredients:

• medium tomatoes - 2 pcs.;
• several sprigs of parsley;
• one carrot;
• 200 g sour cream (fat content is not important);
• spices;
• cauliflower - 400-500 g is enough;
• refined oil - 3-4 tbsp. l.

Practical part

Stewed cauliflower with vegetables and cream

To prepare the dish we will need the following products:

• ripe tomatoes - 3 pcs.;
• medium carrot;
• refined oil;
• 0.5 kg cauliflower;
• garlic - one clove is enough;
• 150 ml cream (fat content is not important);
• a mixture of herbs;
• sweet peppers - 2 pcs.;
• one onion.

detailed instructions

Where do we start? Let's check the availability of products from which stewed cauliflower with vegetables will be prepared. Step by step recipe is given below. We wish you success.

Step #1. Remove the skins from the onion. We take a knife and chop it, cutting the pulp into cubes. Place in a well-heated frying pan. Fry using refined oil. As soon as the onion cubes acquire a golden hue, add grated carrots and pepper, cut into strips. Fry these ingredients over medium heat. The carrots should soften.

Step #2. Place the washed tomatoes in a blender to chop. Add the resulting puree to the pan with the vegetables. Salt. Sprinkle the dish with a mixture of herbs. We time it for 3-4 minutes.

Step #3. Gradually pour the cream into the pan. They make the cabbage more delicate in taste. Please note that the calorie content of the dish will also increase. Warm up the creamy vegetable mixture. We wait for the liquid to start boiling. Place the cauliflower florets, immersing them halfway in the liquid. If necessary, add cream.

Step #4. Sprinkle the dish with spices. Salt again. Cover the frying pan with a lid. Simmer for 10 minutes, setting the heat to medium. Stir several times.

Step #5. Place the chopped ingredients into the frying pan - herbs and garlic cloves. After 5-10 minutes, turn off the heat. We ended up with a flavorful dish - stewed cauliflower with vegetables. Recipes suggest using it as a side dish for steamed cutlets and lean meat. Be sure to try this combination. Just lick your fingers!

Multicooker option

Now you will find out another way to prepare stewed cauliflower with vegetables. The recipes described above involved the use of a frying pan. However, a multicooker is also a good kitchen assistant. If you have this wonderful technique, then take it out and include it in the process.

Grocery list:

• 6-7 potato tubers;
• medium bulb;
• favorite spices;
• 0.5 kg cauliflower;
• one carrot.

Preparation

Place the diced onion in a multi-bowl. Add a little oil. Lightly fry the onion, setting the “Baking” mode. Place washed cabbage inflorescences, potato pieces and grated carrots into a multi-bowl. Salt. Add your favorite spices. Mix with a spatula. Cook the dish for 40 minutes in the “Baking” mode. During this time you need to stir it at least 2 times. Stewed cauliflower with vegetables (see photo above) will appeal to all family members. They will definitely ask you for more.

Finally

We reported on how to make stewed cauliflower with vegetables. The recipes with photos posted in the article clearly demonstrate what the finished dishes should look like. If you try and follow the instructions, you can count on excellent results.

Cauliflower is beautiful, tasty and healthy. You can use it to prepare many surprisingly appetizing dishes, one of which is stewed cauliflower. Moreover, this product is in perfect harmony with almost all ingredients and, by varying cabbage with various spices, herbs, vegetables, meat products, legumes, and mushrooms, you are able to create new interesting dishes every time.

Stewed cauliflower - general principles preparations

Both fresh and frozen cauliflower are perfect for stewing. Fresh cabbage is pre-rinsed and divided into inflorescences, while frozen cabbage is simply placed in a bowl and allowed to defrost at room temperature.

Cauliflower inflorescences, depending on the recipe, are either first boiled until half cooked in slightly salted water, or lightly fried, or used without prior heat treatment. You can boil cauliflower in water, broth or milk. Boiled in milk it turns out especially beautiful and soft.

Cabbage can be stewed simply by seasoning with spices and salt, pouring, for example, sour cream, sauce or plain water, broth. But you can make it into a complete, satisfying dish by adding potatoes, zucchini, eggplant, tomatoes, carrots, onions, beans, and peas. It is also delicious with meat, chicken, minced meat, mushrooms, sausages, and sausages. Cauliflower goes well with cheeses, mild spices, and herbs.

In any case, no matter what products are used in preparing the dish, stewed cauliflower turns out tasty, healthy and beautiful.

1. Stewed cauliflower with tomatoes and cheese

Ingredients:

Half a kilo of cauliflower;

Two large fleshy tomatoes;

100 grams of cheese;

2 pinches of salt;

Sunflower oil.

Cooking method:

1. Divide the cabbage head into medium-sized florets.

2. Rinse the tomatoes, cut at the base, and place in boiling water for a minute or two. Remove the skin and cut the pulp into cubes.

3. Pour 2-3 tablespoons of oil into a deep frying pan and heat it up.

4. Add your favorite spices and fry lightly until slightly fragrant.

5. Place the prepared cauliflower in a frying pan and fry until golden brown.

6. Add tomatoes, salt to taste, stir.

7. Fry the vegetables until the tomatoes release their juice.

8. Cover the pan with a lid and simmer the dish over low heat for about 20 minutes.

9. Stir the finished cauliflower, sprinkle grated cheese on top and leave, without stirring, under the lid for another 3-4 minutes until the cheese melts.

2. Stewed cauliflower in sour cream

Ingredients:

700 grams of cauliflower;

Bulb;

Small carrots;

Two hundred grams of sour cream;

Turmeric, curry, salt;

Vegetable oil;

Cooking method:

1. Boil the cauliflower, disassembled into florets, in slightly salted water for 5 minutes after boiling.

2. Peel the onion and carrot and cut it: the onion into thin quarter rings, the carrot into strips. Fry both ingredients in vegetable oil until softened.

3. Add cabbage, spices, salt to the golden brown roast and stir. Fry everything together until the cauliflower is browned.

4. Pour in sour cream. If the sour cream is too thick, add a little water. Simmer the cauliflower, stirring occasionally, for 5-7 minutes.

5. At the very end of cooking, add finely chopped herbs.

3. Stewed cauliflower with vegetables

Ingredients:

300 grams of cauliflower;

300 gamma potatoes;

Onion and carrot - one each;

100 grams of green peas;

Two cloves of garlic;

2 tbsp. l. tomato paste;

Young small zucchini;

Fresh dill;

Dried basil;

Salt, pepper mixture;

300 ml water or broth;

Sunflower oil.

Cooking method:

1. Cut the peeled onion into small cubes and grate the carrots.

2. Pour a couple of tablespoons of oil into a deep frying pan, add the onion, and fry until lightly browned. Add carrots, stir-fry until softened.

3. Peel the potatoes, cut into small cubes, and add to the fried vegetables. Stir. Fry together for 8-10 minutes.

4. Rinse the young zucchini, cut off the ends, and cut the fruit into small cubes. Add to the rest of the vegetables in the pan.

5. Sprinkle the dish with spices, salt, and stir.

6. Add cauliflower florets and snow peas.

7. Pour tomato paste mixed with water over the vegetables.

8. Cover the pan with a lid and simmer the cabbage and vegetables for 15 minutes.

9. A few minutes before cooking, sprinkle the vegetables with dried basil, chopped dill, and if necessary, add a little more salt.

10. Add finely chopped garlic to ready-made stewed vegetables.

4. Stewed cauliflower with sausages and eggplant

Ingredients:

350 grams of smoked sausages;

250 grams of cauliflower;

One eggplant;

Bulb;

Carrot;

Salt, oil.

Cooking method:

1. Boil cabbage, divided into inflorescences, until half cooked.

2. Wash the eggplant, cut into bars, add salt, and set aside for 5-8 minutes.

3. Peel the sausages and chop into thin slices.

4. Finely chop the onion, and either grate the carrots or cut them into small cubes and strips.

5. Rinse and chop the greens.

6. All vegetables for cooking are ready, you can proceed directly to the process.

7. First of all, add onions and carrots to a saucepan with a small amount of oil and fry until softened.

8. Add lightly salted eggplants, sausages, spices and salt. Stir and fry for a minute or two.

9. Lastly, add the cauliflower, boiled until half cooked.

10. Pour in about a glass of boiled water and stir.

11. Cover the vegetables with a lid and simmer until the liquid evaporates, about 10 minutes.

12. Serve the finished cauliflower sprinkled with fresh herbs.

5. Stewed cauliflower with chicken

Ingredients:

A kilogram of cauliflower;

500 grams of chicken fillet;

Two carrots;

3 tomatoes;

Spices, salt;

Sunflower oil;

Cooking method:

1. Rinse the cauliflower, divide it into large florets, and place in a deep saucepan.

2. Place carrots here, cut into thin strips, and chicken, cut into small cubes.

3. Pour in a little vegetable oil, salt and season all the ingredients in the saucepan.

4. Simmer under a closed lid, without stirring, for about 10 minutes. If there is not enough food juice, add a little water.

5. After 10 minutes of stewing, add previously blanched and finely diced tomatoes.

6. Simmer the dish until cooked, stirring occasionally, 20-25 minutes.

7. Serve garnished with dill sprigs.

6. Stewed cauliflower with minced meat

Ingredients:

400 grams of cauliflower;

300 grams of minced meat;

A clove of garlic;

2 tbsp. l. tomato paste;

Bulb onions;

Half a glass of water;

200 grams of olives;

Salt, pepper, vegetable oil.

Cooking method:

1. Onion cut into small cubes, garlic into thin slices.

2. Divide the cabbage into inflorescences; frozen cabbage can be simply defrosted.

3. Pour oil into the cauldron, fry the garlic and onion until golden brown.

4. Lay out the pre-twisted minced meat, pepper and salt to taste. Stir and fry for five minutes.

5. Add tomato paste or sauce, simmer the minced meat with vegetables for another 6-8 minutes.

6. Place cauliflower florets, whole or halved olives.

7. Cover the cauldron with a lid and simmer the dish over low heat for 25 minutes.

7. Stewed cauliflower with mushrooms

Ingredients:

Half a kilo of fresh champignons;

Forks of cauliflower;

Two onions;

Two cloves of garlic;

Pepper mixture, salt;

Oil for frying;

300 grams of sour cream.

Cooking method:

1. Rinse the cabbage under running water, place the head of cabbage in a pan of salted water. Simmer after boiling for 10 minutes.

2. Place blanched cabbage in ice water, cool, and separate into large inflorescences.

3. Place the champignons in a colander, rinse, dry, cut into 2 or 4 parts depending on the size of the mushrooms.

4. Transfer the chopped mushrooms to a heated saucepan vegetable oil, fry, stirring, for 2-3 minutes.

5. Add thinly sliced ​​garlic, pepper, and salt. Fry until golden brown.

6. Add the onion cut into rings and stir. Fry until softened and golden brown.

7. Place the pre-prepared cabbage, stir, and let stand for 5-6 minutes.

8. Pour in sour cream, cover the saucepan with a lid, and simmer the cabbage for about 20 minutes.

Stewed cauliflower - tricks and useful tips

When choosing cauliflower, pay attention Special attention on her appearance. The taste of the finished dish depends on the quality and freshness of the product. Cabbage inflorescences should be white, milky, not loose, and elastic. The leaves of the fresh vegetable have a rich green color. If there are any dark spots on a head of cabbage, this indicates that the vegetable is stale and not fresh. In addition, cabbage is often attacked by pests, so be sure to take a closer look at the stalk and the base of the inflorescence.

Be careful when adding spices, herbs and herbs to the dish. Despite the fact that cauliflower harmonizes with many foods, ingredients with a pronounced aroma and taste are not suitable for it. Their pungent smell and taste overpowers the tenderness of cauliflower. Use mild, not strong-smelling ingredients.

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There are many varieties of cabbage, but cauliflower is considered the most delicious and nutritious. Due to its low calorie content and high vitamin content, it is recommended for dietary nutrition. Even after frying, cauliflower has great benefits for the body. But how to properly fry this invaluable vegetable to preserve its flavor?

Fried cauliflower in egg-sour cream batter

Required ingredients:

• Cabbage - 750 g.
• Flour - 300 g.
• Butter - 180 g.
• Eggs - 6 pcs.
• Sour cream - 225 g.
• Salt.

Cooking steps:

• Boil the cabbage heads in water.
• Divide the vegetable into inflorescences.
• Prepare the batter: combine eggs, salt, flour, sour cream and beat all ingredients with a whisk until a homogeneous consistency is formed.
• Heat a frying pan with oil.
• Dip each inflorescence into the prepared mixture and place in the pan.
• Fry the cabbage until golden brown.

Fried cabbage in breadcrumbs

Required ingredients:

• Cabbage - 1 kg.
• Rusks - 170 g.
• Butter - 180 g.
• Salt.

Cooking steps:

• Boil the cabbage until tender.
• Place the inflorescences in a colander, and after all the liquid has drained, sprinkle them with breadcrumbs.
• Shake briefly with a colander to remove excess breadcrumbs.
• Heat the oil in a frying pan and add the cabbage to it.
• Fry until golden brown.

Fried cauliflower with eggs and sour cream sauce

Required ingredients:

• Cauliflower - 600 g.
• Eggs - 4 pcs.
• Oil - 75 g.
• Cheese (Dutch or feta cheese) - 120 g.
• Sour cream - 250 g.
• Salt.
• Garlic.
• Dill.

Cooking steps:

• Boil the cabbage inflorescences and let them dry.
• Heat a frying pan with oil (you can take a mixture of butter and sunflower 1:1).
• Place the cabbage in the oil and let it brown a little.
• Meanwhile, beat the eggs and add them to the cabbage.
• Mix everything and bring to readiness over medium heat.
• Then cover the vegetables with cheese, cover the pan with a lid and leave for 1.5 minutes until the cheese melts.
• Combine sour cream with garlic and chopped dill (if desired, you can take fresh basil or parsley).
• Place the cabbage on a plate and top with sour cream sauce.

Fried cauliflower with onions and rice

Required ingredients:

• Cabbage - 600 g.
• Carrots - 2 pcs.
• Rice - 200 g.
• Onion - 2 pcs.;
• Vegetable oil - 100 g.
• Salt.
• Spices.

Cooking steps:

• Wash and boil the rice until half cooked (it is better to use long-grain rice).
• Divide the cabbage into florets and boil them for 3 minutes.
• Grate the onion and carrots and then fry in oil.
• Add chopped cabbage to the vegetables, and after 10 minutes add rice.
• Cook the vegetables for another 15-20 minutes.
• The dish can be served hot or cold.

Fried cauliflower can serve as an excellent breakfast for the whole family and a real festive dish at any celebration. It is quickly prepared and does not require large financial expenses, so every housewife needs to have several recipes for its preparation.