Stewed cabbage with prunes

Fragrant, juicy, delicious, for a light dinner! Stewed cabbage with prunes is a recipe for a lean side dish that perfectly diversifies your menu both during lent and on other days. Thanks to the dried fruit, cabbage turns out with sweet notes, it is especially well suited to poultry dishes.

Maria

The author of the recipe

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Composition / ingredients

servings:

Cabbage

Water

200

Prunes (pitted)

100

Vegetable oil

Lemon juice

Tomato paste

Allspice

Sugar

Ground coriander

0.5

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 27 % 4 g

Carbohydrates 67 % 10 g

81 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to put out cabbage with prunes? Prepare all the necessary ingredients for cooking the dish. Cabbage can be used both young and from the old harvest. Young cabbage, of course, is preferable — the dish will turn out to be more tender and juicy. But it will also be delicious with old cabbage, only it will have to be stewed a little longer.
Step 2:
Wash the cabbage and finely chop it, bypassing the dense parts of the leaves near the stalk. The weight of the sliced cabbage should be about 1 kg, so buy forks with a margin.
Step 3:
Wash the prunes. You can put it in a sieve at the end and pour boiling water over it — it will wash away all the dirt to the end. Cut large prunes in half. Small fruits can be left whole.
Step 4:
Heat the vegetable oil in a deep frying pan. Put the cabbage, salt it and pour in 100 ml of water.
Step 5:
Mix everything well, cover the pan with a lid and simmer over medium heat, stirring occasionally, for about 10 minutes. If the cabbage is young, as in this recipe, then it will take a little less time. Excess moisture should evaporate from the cabbage, and it itself will decrease in volume.
Step 6:
When this happens, add tomato paste and sugar to the pan. Simmer the dish, stirring, for another 4 minutes. Tomato paste in this recipe can be replaced with ketchup.
Step 7:
Add prunes, coriander, allspice and ground pepper. Pour in the remaining water and lemon juice. Stir everything and simmer together, stirring, until almost all the liquid has evaporated. !!! Sugar and lemon juice balance the overall taste of the dish well. If you are not sure that you will like the taste of the finished dish, then it is better not to add sugar and juice.
Step 8:
Remove the pan from the heat, cover with a lid and let the cabbage brew for 10 minutes.
Step 9:
Arrange the stewed cabbage with prunes on plates and serve to the table. Bon appetit!

You do not need to steam prunes additionally, since it will already be soaked in hot juice from cabbage.

Prunes can be used both large pitted (California) and ordinary, but by removing the seeds from it and checking if there are any fragments left inside the dried fruits.

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.