Useful links
[email protected]
enEnglish
Cookinero
Expand menu
Sign inAccount

Duck with fresh cabbage

Author
Cookinero 19 Mar 2025
3780
Duck with fresh cabbage

The ideal cookware for the duck with cabbage recipe is a duck pan - a deep, thick-walled oval saucepan, medium or large in size. It creates the optimal temperature, preventing the dish from burning. However, it can be replaced with a cauldron or a regular saucepan with a thick bottom. Duck with fresh cabbage is best cooked with sweet and sour and juicy apples, the acid in the fruit will make the meat tender and juicy.

How to cook Duck with fresh cabbage

Step 1

Duck with fresh cabbage

Fry the duck. Place a deep saucepan or cauldron on medium heat, pour in the oil, put the duck in the cauldron or saucepan and begin to render out the excess fat. This will take 15-20 minutes, then the meat will begin to fry. This will take another 10 minutes.

Step 2

Duck with fresh cabbage

Add vegetables to the cauldron. Once the bird is fried enough, add all the ingredients to the pan. First, carrots and onions, then cabbage, put apples on top. Increase the heat and cover with a lid. Simmer under a closed lid for another 10 minutes. Then remove the lid and cook the duck stew with cabbage over medium heat, stirring the dish occasionally.

Step 3

Duck with fresh cabbage

Add seasonings. Salt the duck 5 minutes before it is ready, add pepper and garlic. If you add salt earlier, the cabbage will be too watery and will not fry. Let the dish sit for 5-7 minutes after cooking.

Duck with fresh cabbage - FAQ About Ingredients, Baking Time and Storage

Yes! Chicken works well as a substitute for duck—just reduce the cooking time slightly since chicken has less fat and may dry out if overcooked.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to preserve texture.
Absolutely! Replace the duck with hearty vegetables like mushrooms or eggplant, and use vegetable oil for cooking.
Reheat on low heat in a covered pan with a splash of water or broth to keep the dish moist.
Yes, freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
Try serving it with crusty bread, mashed potatoes, or a light salad to balance the richness.
Freshly sliced cabbage is best for texture, but pre-shredded works—just reduce cooking time slightly to avoid mushiness.
Yes! Skip the apples (or use a small amount for flavor) to reduce carbs while keeping the dish flavorful.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Strudel with sauerkraut
Puff pastry, Strudel, A pie with cabbage, Dishes in the oven, Pies,

Strudel with sauerkraut

Total Reviews:

If you think that strudel is only sweet, we advise you to plan a culinary experiment for the coming weekend. Our sauerkraut strudel is a great first introduction to a range of savory rolls: potatoes, mushrooms, fish and ham. Often such strudels serve

Cookinero Cookinero
Cottage cheese cake with pear
Pear, Cottage cheese cake, Cupcake,

Cottage cheese cake with pear

Total Reviews:

If you want something tasty for tea, prepare such a cottage cheese cake with a pear! It will not take a lot of time, it will not require special culinary skills, and the result will not only not disappoint, but will also please you very much. Choose

Cookinero Cookinero
Achuchuk salad
Tomatoes, Vegetable salad, Summer recipes, Summer salad, Bitter,

Achuchuk salad

Total Reviews:

The peculiarity of this salad is that the tomatoes and onions are cut into thin slices. This can only be done with a very well sharpened knife. Actually, this is reflected in the name of the salad: "Achuchuk" is translated from Uzbek as &qu

Cookinero Cookinero
Pine cone jam with honey
Honey, Jam, Pine cones,

Pine cone jam with honey

Total Reviews:
Cookinero Cookinero
Tokosh, Uzbek dolma
Stuffing, Grape leaves, Dolma, Recipes from the chef, Come in large numbers,

Tokosh, Uzbek dolma

Total Reviews:

Uzbeks also cook dolma. Only in the Uzbek version this dish is called tokosh. The difference between the Uzbek tokosh and the Caucasian dolma is that a large amount of meat broth is added to the tokosh - beef, chicken - but without the addition of to

Cookinero Cookinero
Aspic from seafood
Gelatin, Seafood,

Aspic from seafood

Total Reviews:
Cookinero Cookinero
Asian Spritz
White wine, Campari, Pomelo, Alcoholic cocktails, Soju,

Asian Spritz

Total Reviews:

Three ingredients point to the Asian origin of this "Squirt": soju - the Korean national drink, the juice of the Asian citrus fruit yuzu and another citrus - pomelo.

Cookinero Cookinero
Funchoza with chicken teriyaki
Funchoza with chicken, Collection of recipes, Does not contain common allergens, Dishes with teriyaki sauce, Hot dishes for new year,

Funchoza with chicken teriyaki

Total Reviews:

Funchoza teriyaki is a classic dish of noodles, meat, vegetables and sauce, common in Asian cuisine. It is based on glass noodles - a product made from bean or grain starch. When cooked, it becomes transparent. Funchoza has a pleasant property - the

Cookinero Cookinero
Categories Menu Recipes
Top