Stewed cabbage juicy in a multicooker Brand

Stewed cabbage juicy in a multicooker Brand

Category: Vegetable and fruit dishes

Ingredients
White cabbage
carrot	2 pcs.
Bulgarian pepper	1 PC.
large bulbs	2 pcs.
tomato	2 pcs.
garlic	2 teeth

Cooking method

• We turn the handle of the lid to the position: the lock is open, select the default frying mode (15 minutes), pour a little vegetable oil on the bottom of the bowl. Cut the onion into half rings, put it in a bowl while the bowl heats up with the onion, three carrots and add to the onion. Stir all the time! The frying mode is quite intense. Then add the pepper, cut into quarter rings, cut the tomatoes into thin slices and put them in the bowl too. Mix everything thoroughly. The frying is ready in 15 minutes.
• 
• While the frying is on the heating, chop the cabbage and mash it with salt. Mix with frying. Squeeze garlic on top (2-3 cloves).
• 
• We turn the handle of the lid to the closed position, close the lid, select the stewing program, use the timer to reduce it from 50 minutes (by default) to 35 (it was even possible 25-30: I had a young cabbage). Click on start. Since the pan was hot, the required temperature and pressure were set quickly: in 18 minutes. Then the countdown went. The cabbage turned out to be tender and juicy. In my opinion, even too much. Next time, I will reduce the cooking time by 5 minutes.

The dish is designed for

2 kg.

Time for preparing:

about 60 min.

Cooking program:

Frying + Stewing

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chop the cabbage and mash it with salt.

Why crush it? : I never wrinkle any cabbage. Even late varieties. And here is also young.

Squeeze garlic on top (2-3 cloves).

Oh, not .... not garlic. I once added chenok to cabbage, so I couldn't eat because of the smell. So I threw it away.
As for me, garlic is absolutely not suitable for cabbage.

For everybody else, garlic. So it turns out more fragrant. And mnem not only for juice, but also in order to reduce the volume: more will fit into the bowl. My family is big ... Otherwise I have to report and run the program again, which lengthens the process.

For everybody else, garlic. It turns out to be more fragrant ..

And mnem not only for juice, but also in order to reduce the volume: more will fit into the bowl.

When the cabbage is salted (not wrinkled) and it stands for a while, it decreases in volume. Even the hardening winter varieties. And there is nothing to say about the young one.

Well, it was a family thing for someone.

There is no time to wait. Time is running out. I speed up the process.

There is no time to wait. Time is running out. I speed up the process.

Then, if you also reduce the cooking time by 5 minutes, then just do a quick recipe.

We shorten it too. I already wrote that the cabbage turned out to be too soft. Right for the toothless. You can simmer for 20-25 minutes.

I stewed cabbage in a pressure cooker (I had a Liberty) for 7 minutes. Try it, maybe it will be enough for you.

Not sure about 7 minutes. You may have higher pressure and temperature. In Brand 6050, I opened the lid after 10 minutes to add tomato juice - the cabbage was very raw.

I also stewed cabbage today) in Brand 6051.
First I made a similar frying, then I added hot water and left the default pressure in the quenching mode, and set the time to 7 minutes. I did not release the pressure. This is additional cooking time.
The cabbage turned out to be very tasty.

I carcass young cabbage for 4 minutes, winter cabbage - 7. If longer, it turned out not cabbage, but a rag. Apparently, during this time cabbage is prepared

prepared with minor digressions, but the basis is your recipe. therefore, thanks, very tasty)))
Speaking of garlic and cabbage, I always add it.
and always wrinkle the cabbage lightly to fit more.
Thank you