A "secret" method for cooking stewed cabbage has been named: you will never forget this taste

Many people love stewed cabbage. And if you use the “secret” method of cooking the dish, you will get a truly unforgettable taste.

A big advantage of stewed cabbage is that it can be served as a side dish to meat and fish, or it can be a complete dietary dish on its own.

As the expert of the online publication BelNovosti, chef Yulia Arkhipova , reported, any type of cabbage can be used for stewing.

White cabbage, red cabbage, Chinese cabbage, Savoy cabbage – whatever your heart desires.

While red cabbage is denser, Peking and Savoy cabbage have a delicate texture.

Shredding

What is the secret of cooking such cabbage? In frying before stewing.

So, let's cook. First of all, it is worth knowing that you should not chop the product too finely.

The best option is to cut it into equal square pieces.

This approach will help the vegetable retain its texture and not release too much liquid.

Roasting

Now frying. Heat oil in a frying pan over high heat (it is preferable that the pan has a thick bottom).

We'll add our cabbage and fry it until it produces a light aroma (smoky or nutty).

In this way we will achieve a rich taste in the prepared dish.

Extinguishing

As for the actual stewing, we do it on reduced heat after frying, the frying pan should be covered with a lid.

Add salt, pepper and a little water if you want a softer texture.

For variety, you can also add garlic, leeks, ginger, and soy sauce.

And for greater satiety, the dish can be served with other vegetables, mushrooms, and meat.

When the cabbage becomes soft, add a little apple cider vinegar, which will provide even more flavor to the dish.