Cabbage stew with beef recipe. Cabbage stewed with beef

Step-by-step recipes for cooking stewed cabbage with beef on the stove, in a slow cooker, in the oven

2018-09-30 Marina Danko

Grade
recipe

2338

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

7 gr.

11 gr.

Carbohydrates

4 gr.

143 kcal.

Option 1: Stewed cabbage with beef - classic recipe

The selection of products for a dish is simple - choose the best. Take young beef, preferably one day old, select cabbage by color and density - the less loose the head of cabbage looks, the more suitable it is for us. This type of cabbage has thin leaves that contain less moisture and are white in color. Greenish young cabbage is also good, but the dish will come out with a completely different taste.

Ingredients:

• lean veal - three hundred grams;
• 400 gr. white cabbage;
• carrots - one large root vegetable;
• large onion;
• tomato paste - two spoons;
• 70 milliliters of pure oil;
• glass of water.

Step-by-step recipe for stewed cabbage with beef in tomato

Cut the steamed tenderloin into small square pieces. First, thoroughly rinse the meat with cool water, cut off all the films and dense veins from it, and dry it.

Cut the onion lengthwise, then into small cubes. Grate the carrots coarsely, dissolve the cabbage into thin, not too long strips.

Heat the oil in a deep saucepan and drop the beef into it. Over high heat, stirring frequently, fry the beef until lightly browned.

Add onions and carrots to the meat. Slightly reducing the heat, simmer the vegetables and meat for ten minutes until soft.

Pour shredded cabbage into a saucepan, add hot water and add a little salt. Reducing the heat to slightly below medium, simmer with the lid closed for forty minutes.

Season the almost finished cabbage with pepper and stir in the tomato. Bring to readiness with the lid open and simmer for another ten minutes.

Option 2: Stewed cabbage with beef and fresh tomatoes - a quick recipe for a slow cooker

Spices are not indicated in the recipe, but many cannot imagine a dish without them. Bay leaves and peppercorns go well with cabbage; don’t forget to add coriander. If you use cumin, it is better to lightly grind it in a mortar. In addition to peas, you can also add ground pepper. In this case, the most suitable option is to grate a mixture of spicy and hot peppers. Often such sets are sold together with a mill, which is very convenient.

Ingredients:

• boneless meat (beef) - 450 gr.;
• half a kilo of fresh white cabbage;
• 100 gr. carrots;
• one bell pepper;
• two large tomatoes;
• large onion;
• two multi-glasses of water;
• refined oil;
• dessert spoon of tomato (thick).

How to quickly cook stewed cabbage with beef in a slow cooker

We cut off the veins and films from a piece of meat, wash it with water, and dry it well with a towel. Cut the beef into strips or small cubes, place in a plate and temporarily set aside.

Shred the cabbage into strips or cut into checkers. The type of cutting does not matter, you can choose at your discretion. Peel the onion, pepper and carrot, rinse with water. Dissolve the pulp of sweet peppers into short strips, carrots into semicircles or strips, onions into small slices, tomatoes into cubes.

Pour a couple of tablespoons of oil into the bowl. Having turned on the “Baking” or “Frying” mode, wait about three minutes. Place the beef in the bowl and program the timer to stop after fifteen minutes. Cook the meat, stirring occasionally, until the end of the set cycle.

Add carrots, onions and peppers to the meat, turn on the previously used mode for another seven minutes.

Add cabbage to the meat fried with vegetables. Add some salt, lower the lid, and turn on the baking mode for another ten minutes. Stir several times during the process to steam the cabbage evenly.

Add tomato and tomato slices stirred in hot water to the cabbage. Season with pepper and your favorite spices and activate the stewing program for exactly one hour.

Option 3: Stewed sauerkraut with brisket and prunes

When choosing a product in a store, they most often give preference to lean brisket. But our case is special; stewed cabbage with beef is best prepared with the addition of brisket, which contains a sufficient amount of lard. We choose salted cabbage, but not particularly sharp; the recipe suggests soaking it at your discretion, but in practice this should be done without fail.

Ingredients:

• half a kilo of boneless beef;
• 40 gr. smoked brisket;
• two spoons of lard;
• 200 gr. homemade sauerkraut;
• medium-sized salad onion;
• spoon of sifted flour;
• 100 gr. prunes

Step by step recipe

Place the sauerkraut in a colander. If the strips are too long, shorten them with scissors. It is advisable to pre-soak excessively sour cabbage with cold water.

Wash the prunes and place them in a bowl. Soak the berries in warm water for a quarter of an hour. After squeezing well, spread into strips.

Cut the beef into strips or small cubes. Place the meat in a bowl, sprinkle with flour and mix well. Fry the beef in heated lard until golden brown, place temporarily in a bowl.

Dip small slices of smoked brisket and finely chopped onion into hot lard. As soon as the onion slices become translucent, add cabbage, prunes and previously fried meat. Simmer the cabbage over low heat with the lid closed for 40 minutes.

Option 4: Stewed cabbage with beef and mushrooms

For any of the given recipes, choose the thickest tomato; there is a reason to sauté it with flour. Melt and heat a spoonful of lard, add the paste mixed with flour into it. Keep the heat low, stir continuously, not allowing the tomato sauté to stick. Salt can be added directly to the tomato; in some cases, if the paste is sour, it is slightly sweetened with sugar.

Ingredients:

• white cabbage - 800 gr.;
• pulp (beef) - 300 gr.;
• medium-sized onion head;
• garlic;
• one tomato;
• carrots and sweet peppers - 1 pc.;
• a quarter glass of oil;
• champignons, fresh - three hundred grams;
• tomato paste - 90 gr.;
• drinking water - 150 ml.

How to cook

Remove the top sheets from the selected fork. After washing, chop the cabbage into not too long strips. We cut the tomatoes into small cubes, finely chop the onion, cut the pepper into strips, grate the carrots coarsely. Peel three cloves of garlic and chop finely.

We clean the mushrooms and wash them thoroughly with water. After drying a little, cut into thin slices or small slices.

Cut the pulp into small pieces, into oblong bars. Fry in a cauldron in oil until the pieces are golden brown. At the end, add a little pepper and add a little salt.

Add onions, peppers, mushrooms and carrots to the fried meat. After frying the vegetables until soft, add the garlic and tomatoes. Cover with a lid and simmer for a quarter of an hour over medium heat.

Place cabbage in a cauldron, add salt and add warm water. Reducing the heat, continue cooking until the cabbage softens, about forty minutes. A quarter of an hour before it’s ready, stir in the tomato paste into the cabbage and add some salt, if required.

Option 5: Stewed cabbage with beef

For this dish, choose the juiciest fork. You may need a slightly larger mass of cabbage, since the juicy leaves are noticeably heavier. Expect that the dish is served with bread, and, as a rule, a lot of it goes with stewed cabbage.

Ingredients:

• a quarter glass of pure oil;
• kilogram of white cabbage;
• 600 grams of brisket or tenderloin;
• half a glass of tomato;
• three spoons of hot sauce;
• two carrots and onions;
• salt and spices.

Step by step recipe

Fry the beef slices over high heat until brightly colored and have an appetizing crust, cutting them into medium-sized cubes and placing them in hot oil. Until the pulp reaches the desired degree of readiness, peel and loosen the onions into rings. Add them to the meat and mix with it, lower the temperature to moderate.

Simmer the beef and onions, stirring, or better yet, turning with a spatula. Grate the coarsely peeled carrots and add them to the rest of the ingredients as soon as traces of blush appear on the edges of the onion rings. Slice the cabbage thinly, mix with meat and vegetables, pour in the tomato, add spices and salt. Cover with a lid.

The last stage is the longest and most important, although it almost does not depend on the skill of the cook. Preheat the oven to two hundred degrees, place a container with beef and vegetables in it. It is better if it is a cauldron of appropriate size, massive and with a tight-fitting lid. Simmer for an hour without changing the heat. Then mix, test for salt and readiness.

To make the cabbage tasty, juicy and aromatic, grandma adds one secret ingredient, which I will tell you about in the description of the cooking process. Looking ahead, I will say that cooking will not take you much time, and as a result you will get a hearty and self-sufficient dish that can be served for lunch or dinner.

I usually stew cabbage in a thick-bottomed saucepan, but you can also cook it in a frying pan or in a cauldron.

List of ingredients

• 1.5 kg. cabbage
• 0.5 kg. meat (wine or beef)
• 1 carrot
• 1 onion
• 2 tbsp. tomato paste
• 200 ml. water
• 2-3 tbsp. vegetable oil
• salt and spices

Cooking steps

The most time-consuming part of preparing the dish is preparing and cutting the cabbage itself. If you stew a little cabbage, you can cut it with a knife, and if you have more than 2 kg of cabbage, then you can’t do without a special cabbage grater. Shred the cabbage quite finely, as I did in the photo.

Secret ingredient

Cut the onion into cubes and carrots into half rings. And it’s time to tell you about the secret ingredient for our stewed cabbage with meat. My grandmother always adds some dill seeds to stewed cabbage with meat. It is thanks to dill that stewed cabbage with meat turns out very tasty and aromatic.

Meat selection and preparation

Pour a little vegetable oil into a thick-bottomed pan, heat to maximum temperature, and fry the meat until golden brown, stirring constantly with a spatula.

Next add shredded cabbage to the pan. Stir and simmer covered for 10-15 minutes.

Dilute the tomato paste with water, mix thoroughly so that there are no lumps.

Then pour the resulting tomato sauce into the pan where our cabbage is stewed. Stir, cover with a lid and simmer for another 15 minutes until the cabbage is ready.

Don't forget to add salt and pepper to the dish at the end.

Do you think there is nothing difficult to prepare? Covered yourself with a lid and mascara? Then why does one housewife have delicious, tender and soft cabbage, while another turns out to be too watery, burns or crunches on the teeth? Of course, this matter has its own nuances and little culinary tricks. We will tell you about them.

Stewed cabbage with meat, recipe with photo

Most housewives are sure that cabbage stewed with pork turns out best. And this is true, meat with a layer of fat gives juiciness and goes well with vegetables. But a dish with beef or chicken will be no less tasty.

Any cut will do: shoulder, thigh, ribs, etc. You can take fresh cabbage or half and half with sauerkraut. If you don’t like tomato paste, you can use prunes - scald them with boiling water and add 10 minutes before the end of cooking along with a finely chopped clove of garlic, it will be delicious!

Total cooking time: 60 minutes
Cooking time: 50 minutes
Yield: 6 servings

Ingredients

• white cabbage – 1 kg
• medium fat pork – 400 g
• large onions – 2 pcs.
• carrots – 1 pc.
• tomato paste – 1-2 tbsp. l.
• salt, sugar and black pepper - to taste
• bay leaf – 1-2 pcs.
• coriander seeds – 0.5 tsp.
• sunflower oil – 4 tbsp. l.

How to cook stewed cabbage with pork

I cut a piece of pork pulp into a cube measuring 3x3 cm. I removed the top leaves from the cabbage head and then finely chopped it. I cut the onion into cubes (take a lot, with onions the dish will be tastier and juicier), chopped the carrots on a medium grater.



I preheated a large frying pan (dry, without oil) and placed pieces of pork in it, fat side down. Fry over high heat until crusted, so that each piece “seals” the meat juices inside. If the pork is lean, then pour 1-2 tablespoons of sunflower oil into the pan before frying.



Add onions and carrots to the meat fried on all sides. Sauteed until soft for several minutes (do not fry too much, otherwise they will burn when stewing). Season with pepper and salt, you can add your favorite pork spices. If there is little fat in the pan, then you can add a couple of tablespoons of oil.



I sprinkled the shredded cabbage with salt (2-3 pinches) and mashed it with my hands so that it released juice. I put it in a frying pan - you can pour it in a heap, it will still settle during stewing.



Stir and fry for 8-10 minutes over medium heat. As a result, the cabbage should soften and settle, becoming transparent or a pleasant pinkish tint.



Now you can reduce the heat, cover with a lid (tightly) and simmer for about 30-40 minutes. To prevent anything from burning, do not forget to stir with a spoon or spatula. There is no need to add water. After we mash the cabbage with our hands, it will release a lot of its own juice. I indicated the approximate cooking time, it all depends on your taste preferences, some people like it softer, others, on the contrary, prefer it to be a little crunchy. Much depends on the variety; summer and spring ones cook faster than winter ones. This is what happened in the end after half an hour of stewing, the vegetables became limp and decreased in volume, changing color to a darker one.



All that's left is to add the tomato sauce. I diluted the paste in water (100 ml is enough), you can replace it with fresh pureed tomatoes if you wish. I also added coriander seeds and a few black peppercorns, ground in a mortar, and threw in a couple of bay leaves.



Stir and simmer for another 8-10 minutes. I removed the finished dish from the heat and immediately removed the bay leaves so that they would not become bitter.



Best served hot, alone or with mashed potatoes, buckwheat or rice. Bon appetit!

In what container should you stew cabbage?

It is worth taking thick-walled dishes, then the heating will be uniform and long-lasting, it will ensure stewing, and not just frying. In a thin aluminum frying pan, the moisture will quickly evaporate, the cabbage will turn out dry and will burn from below, which will ultimately ruin the dish. A cast iron frying pan, a duck pot, a cauldron, a cast iron or ceramic grill pan, a pan with a thick bottom and a non-stick coating are suitable. If you don’t have such dishes, you will first have to fry the meat, onions and carrots in a frying pan, then mix with cabbage and simmer in a large saucepan (with a thicker bottom) until cooked. Choose a large volume, because you need to fit a whole heap of shredded cabbage, pieces of meat/sausage/mushrooms/cereals, as well as carrots and onions, perhaps some other vegetables and sauce.

To cook cabbage in the oven, you will need a cast-iron Dutch oven and special ceramic or glassware (heat-resistant). Instead of the “native” lid, the container can be covered with foil.

1. Cabbage will turn out much tastier if you first fry it in hot oil and then simmer until tender.
2. If 5 minutes before the end of cooking you add a little flour, dried in a dry frying pan (1 tablespoon of flour - per 1 kg of white cabbage), the sauce will be thicker, and the dish will acquire a smoky flavor.
3. Try stewing cabbage in unrefined oil, you will be surprised how tasty it will turn out. The main thing is that the sunflower oil is fresh and not bitter.
4. If you want to give a vegetable dish a sweet and sour taste, add a little sugar and table vinegar 10 minutes before the end of cooking, literally 1 teaspoon for every kilogram of cabbage. The same technique works if the sauerkraut is too sour - you don’t need to add vinegar, of course, but sugar will balance the taste.
5. The dish will turn out to be very tender if you mix a spoonful of rich country sour cream with tomato sauce.
6. Rinse the peroxidized sauerkraut with cold water. Of course, some of the vitamin C will be lost, but you won’t spoil the dish.
7. Advice for those who cannot stand the smell of boiled cabbage. Place a large slice of stale rye bread in the cauldron where the vegetables will be stewed. It will absorb all the smell, and you will only have to remove the softened bread at the end of cooking with a slotted spoon.

What to cook for vegetarians?

Finally, I suggest trying recipes for stewed cabbage without meat (suitable for vegetarian and lenten diets): with prunes, beans or mushrooms. Don’t forget to soak the legumes first, then boil them until tender and add them at the final stage of stewing. Any mushrooms you can find will do, and be sure to take prunes with a smoky, “smoked”, elastic-soft smell. Add it at the end of cooking and enjoy a complete hot dish.

And finally, the most important secret of stewed cabbage - cook with pleasure, then it will definitely be delicious!

Useful, hardy, unpretentious and easy to grow, marigolds are irreplaceable. These summer gardens have long since moved from city flower beds and classic flower beds to original compositions, decorating beds and potted gardens. Marigolds, with their easily recognizable yellow-orange-brown colors and even more inimitable aromas, today can pleasantly surprise with their diversity. Firstly, among marigolds there are both tall and miniature plants.

Our grandmothers, growing garden strawberries, or strawberries, as we used to call them, did not particularly worry about mulching. But today this agricultural technique has become fundamental in achieving high quality berries and reducing crop losses. Some might say it's a hassle. But practice shows that labor costs in this case pay off handsomely. In this article, we invite you to get acquainted with the nine best materials for mulching garden strawberries.

Succulents are very diverse. Despite the fact that “little ones” have always been considered more fashionable, it’s worth taking a closer look at the range of succulents with which you can decorate a modern interior. After all, colors, sizes, patterns, degree of prickliness, impact on the interior are just a few of the parameters by which you can choose them. In this article we will tell you about the five most fashionable succulents that amazingly transform modern interiors.

The Egyptians used mint as early as 1.5 thousand years BC. It has a strong aroma due to the high content of various essential oils, which are highly volatile. Today, mint is used in medicine, perfumery, cosmetology, winemaking, cooking, ornamental gardening, and the confectionery industry. In this article we will look at the most interesting varieties of mint, and also talk about the features of growing this plant in open ground.

People began growing crocuses 500 years before our era. Although the presence of these flowers in the garden is fleeting, we always look forward to the return of the harbingers of spring next year. Crocuses are one of the earliest primroses, whose flowering begins as soon as the snow melts. However, flowering times may vary depending on the species and varieties. This article is dedicated to the earliest varieties of crocuses, which bloom in late March and early April.

Cabbage soup made from early young cabbage in beef broth is hearty, aromatic and easy to prepare. In this recipe you will learn how to cook delicious beef broth and cook light cabbage soup with this broth. Early cabbage cooks quickly, so it is placed in the pan at the same time as other vegetables, unlike autumn cabbage, which takes a little longer to cook. Ready cabbage soup can be stored in the refrigerator for several days. Real cabbage soup turns out tastier than freshly prepared cabbage soup.

Blueberries are a rare and promising berry crop in gardens. Blueberries are a source of biologically active substances and vitamins and have antiscorbutic, anti-inflammatory, antipyretic, and tonic properties. The berries contain vitamins C, E, A, flavonoids, anthocyanins, trace elements - zinc, selenium, copper, manganese, as well as plant hormones - phytoestrogens. Blueberries taste like a mixture of grapes and blueberries.

Looking at the variety of tomato varieties, it’s hard not to get confused - the choice is very wide today. Even experienced gardeners are sometimes confused by it! However, understanding the basics of selecting varieties “for yourself” is not so difficult. The main thing is to delve into the peculiarities of the culture and start experimenting. One of the easiest groups of tomatoes to grow are varieties and hybrids with limited growth. They have always been valued by those gardeners who do not have much energy and time to care for their beds.

Once very popular under the name of indoor nettle, and then forgotten by everyone, coleus today is one of the most colorful garden and indoor plants. It is not for nothing that they are considered stars of the first magnitude for those who are primarily looking for non-standard colors. Easy to grow, but not so undemanding as to suit everyone, coleus require constant monitoring. But if you take care of them, bushes made of velvety unique leaves will easily outshine any competitor.

Salmon backbone baked in Provençal herbs provides tasty pieces of fish pulp for a light salad with fresh wild garlic leaves. The champignons are lightly fried in olive oil and then sprinkled with apple cider vinegar. These mushrooms are tastier than regular pickled ones, and they are better suited for baked fish. Wild garlic and fresh dill get along well in one salad, highlighting each other’s aroma. The garlicky pungency of wild garlic will permeate both the salmon flesh and mushroom pieces.

A coniferous tree or shrub on a site is always great, but a lot of conifers is even better. Emerald needles of various shades decorate the garden at any time of the year, and phytoncides and essential oils released by plants not only aromatize, but also make the air cleaner. As a rule, most zoned mature conifers are considered very unpretentious trees and shrubs. But young seedlings are much more capricious and require proper care and attention.

Sakura is most often associated with Japan and its culture. Picnics under the canopy of flowering trees have long become an integral attribute of welcoming spring in the Land of the Rising Sun. The financial and academic year here begins on April 1, when the magnificent cherry blossoms bloom. Therefore, many significant moments in the life of the Japanese take place under the sign of their flowering. But sakura also grows well in cooler regions - certain species can be successfully grown even in Siberia.

I am very interested in analyzing how people's tastes and preferences for certain foods have changed over the centuries. What was once considered tasty and was an object of trade, lost its value over time and, conversely, new fruit crops conquered their markets. Quince has been cultivated for more than 4 thousand years! And even in the 1st century B.C. e. About 6 varieties of quince were known, and even then methods of its propagation and cultivation were described.

Delight your family and prepare themed cottage cheese cookies in the shape of Easter eggs! Your children will be happy to take part in the process - sift the flour, combine all the necessary ingredients, knead the dough and cut out intricate figures. Then they will watch with admiration as pieces of dough turn into real Easter eggs, and then with the same enthusiasm they will eat them with milk or tea. How to make such original cookies for Easter, read our step-by-step recipe!

Among tuberous crops, there are not so many decorative deciduous favorites. And caladium is a true star among the variegated inhabitants of interiors. Not everyone can decide to own a caladium. This plant is demanding, and first of all, it requires care. But still, rumors about the extraordinary capriciousness of caladiums are never justified. Attention and care can avoid any difficulties when growing caladiums. And the plant can almost always forgive small mistakes.

What is tastier than cabbage stewed with beef at home? The dish is generally universal - not greasy, but satisfying, inexpensive, tasty both cold and hot. Easy to cook!

INGREDIENTS

• Cabbage 1 piece
• Carrot 1 piece
• Onion 1 piece
• Tomatoes 3-4 pieces
• Dried mushrooms To taste
• Beef 500 grams
• Spices To taste

1. First soak the mushrooms and then boil them in salted water. Fry the meat and onions in vegetable oil until golden brown.

2. Add carrots in strips, prepared mushrooms and spices to taste (I used parsley root).

3. When the carrots are already fried, add the tomatoes. I also added a little paprika and sugar.

4. And now - a layer of cabbage. Sprinkle it with salt and seasonings on top, and add a little water. Simmer until done over low heat under the lid.

5. When serving, sprinkle with fresh herbs. Bon appetit!

povar.ru

Stewed cabbage with beef: recipes with photos and useful tips

It's hard to imagine Russian cuisine without stewed cabbage. This vegetable was a frequent guest on the tables of kings and was highly valued. True, today the recipe has changed somewhat and instead of rabbit legs and quail carcasses, other types of meat are added to the dish. For example, stewed cabbage with beef turns out very tasty. Don't believe me? Then try it yourself.

The main ingredient in this dish is, of course, cabbage. It can be different: delicious white cabbage, exotic broccoli, native colored broccoli or completely unknown Brussels sprouts. Any variety of it will be a chic addition to stewed meat, it will never spoil its taste, but will only emphasize its piquancy. But for this it is important to be able to choose it correctly.

1. First, never use cabbage for stewing that you haven’t tried before. It may be dry or, for example, bitter. In the latter case, it will need to be doused with boiling water.
2. Secondly, you should take into account the fact that stewed cabbage cannot be salted, since all the seasonings and spices will leave it along with the water. Therefore, it itself may seem under-salted, but together with the gravy it will be what you need.

Then we move on to choosing meat. Everything is much simpler here. The main condition is that the meat must be fresh and lean. By the way, it can be replaced with ground beef.

We sorted out the choice of ingredients. It's time to move on to mastering the recipes.

To help the modern housewife

When you have a lot of modern kitchen appliances in your home, cooking is much easier and more enjoyable. You don't need to put a lot of effort into shredding cabbage or cutting vegetables. A food processor or blender can do all this. The main assistant in the kitchen is a multicooker. In it, stewed cabbage with beef turns out to be especially juicy.

• beef – up to 1 kg;
• 1 large head of cabbage;
• ½ tbsp. water;
• 1 onion;
• 2 cloves of garlic;
• 5 bay leaves;
• spices - to taste.

Preparation:

1. After the beep, the finished dish can be served immediately. Bon appetit!

Classic recipe

Cabbage is a very valuable product, because it contains many useful microelements. The same applies to protein-rich meats. Together they form a perfect union. We offer you a simple recipe with a photo of stewed cabbage with beef on the stove.

• half a kilo of young veal;
• a small head of cabbage;
• 2 onions;
• 4 tbsp. l. tomato paste;
• sunflower oil;
• spices - to taste.

Preparation:

1. Peel and chop the onion. Heat sunflower oil in a frying pan and fry the onion in it until soft.
2. Literally after 5-7 minutes of frying, add the beef cut into small pieces into the pan.
3. Reduce heat to low and continue to simmer the meat until fully cooked, adding water occasionally and stirring with a spatula if necessary.
4. Meanwhile, finely chop the cabbage and knead it well with your hands.
5. As soon as the meat is cooked, add cabbage to it. If the volume of the pan does not allow you to add all the vegetables at once, do this in several approaches. When frying, cabbage tends to shrink in size.
6. Simmer the vegetables and meat under the lid for 20 minutes, then add tomato paste, salt and spices to them. Mix all ingredients thoroughly.
7. Continue cooking for about 5-10 minutes, then turn off the heat and let the dish sit for a while.
8. You can serve stewed cabbage with a side dish of boiled buckwheat, mashed potatoes or rice.

Hearty vegetable dinner

Potatoes and cabbage are already an ideal and tasty combination of foods for a hearty dinner. And if you add some healthy beef to them, you will get a simply unsurpassed dish. You will definitely like beef stewed with cabbage and potatoes according to this recipe.

• ½ kg beef;
• 1 tbsp. salted cabbage;
• 400 g fresh cabbage;
• 4 potato tubers;
• 1 onion;
• 1 carrot;
• medium fleshy tomato;
• 1 sweet pepper;
• vegetable oil;
• spices - to taste.

Preparation:

1. We wash the meat, clean it of fat and films, cut it into small pieces and place it in a deep saucepan or cauldron.
2. Add half a glass of water to the meat and simmer over low heat under the lid for an hour.
3. In the meantime, let's prepare the vegetables. Peel, wash and finely chop the onion and carrots.
4. After 40 minutes, add the vegetables to the meat and continue simmering until the food is ready.
5. Peel and cut the potatoes into small cubes. Add it to the meat and vegetables after 50 minutes of cooking.
6. Finely chop the fresh cabbage, crush it with your hands and add it to the cauldron. Continue simmering for another 5-7 minutes.
7. After a while, add sauerkraut to the rest of the ingredients. Stir and continue cooking for another 10 minutes.
8. At the very end of cooking, add processed bell peppers and tomatoes to the cauldron. Cover the vegetables and meat with a lid and cook for another 5 minutes. At the same stage, add salt and season the dish with spices.
9. Transfer the finished stewed cabbage to a plate and serve as a main dish. Bon appetit!

This, dear readers, is where our recipes come to an end. We hope you liked the selection of dishes and now you will cook them in your own kitchen.

ladyspecial.ru

Stewed cabbage with meat

Stewed cabbage is a tasty, satisfying and healthy dish. It can be prepared quickly enough, from simple and affordable ingredients.

Ingredients

1 head of cabbage, 1 onion, 1 carrot, 700 g pork or beef, 10 g tomato paste, spices and salt to taste.

Preparing stewed cabbage

1. Rinse the meat (beef or pork) well and cut into medium pieces.

2. Chop the onion and grate the carrots.

3. Fry the meat lightly in oil, then add onions and carrots and fry a little.

4. Chop the cabbage thinly and combine it with the prepared meat.

5. Place cabbage with meat in a saucepan, pour in 100 g of salted water. Simmer over low heat, covered, until half cooked, then add tomato paste, spices, and, if desired, a spoonful of sugar. Mix thoroughly and simmer until tender, stirring frequently to prevent the cabbage from burning.

6. Stewed cabbage should be served hot with mashed potatoes, pasta or rice.

beautyinfo.com.ua

Cabbage stewed with meat - how to cook. Recipe for stewed cabbage with meat with photo

Vegetables are extremely necessary in the daily diet; they perfectly satisfy hunger and saturate the body with useful substances. One of the most common vegetables was cabbage, even at a time when potatoes were not popular, it was used to cook cabbage soup, borscht, make pies, and stew with meat or vegetables. It not only has a wonderful taste, but thanks to its composition it is able to improve digestion and remove harmful substances from the body. It is not easy to list all the beneficial properties of the product, but I would like to note that it is used not only in cooking, but also for medicinal purposes.

How to cook stewed cabbage with meat, recipes with photos

One of the most common and desired dishes on tables is stewed cabbage with meat. It is mainly prepared from a fresh head of cabbage, but is sometimes combined with sauerkraut. This unusual combination of 2 types of one product gives the food a special, unique taste. This vegetable is stewed not only with meat, but also with other vegetables, mushrooms, and cereals. By adding some product or spice, you get a new dish that differs from previous options. Almost everyone will find a suitable combination of tastes for themselves.

Some housewives simply do not know how to cook cabbage, so it is not popular in their kitchens. To make it delicious, there are cooking recommendations from professional chefs:

• You should not cook the vegetable for a long time, as it will lose a lot of nutrients and will not look very appetizing. Boil the leaves for no more than 15 minutes.
• You can simply get rid of the bitterness by pouring boiling water over the chopped cabbage and draining the water.
• When pickled, it is sometimes very sour. In such cases, it is washed and then added to the dish.

Cooking stewed cabbage in a slow cooker

A multicooker, which has recently appeared in the kitchens of most housewives, will help you prepare a delicious dish with meat very quickly. Such a device will not only significantly reduce the time and effort required to prepare a dish, but will preserve the nutrients to the maximum. In addition, it is worth noting that the device greatly simplifies cleaning and washing dishes used for cooking. A slow cooker helps you prepare a lot of delicious food, including stewed cabbage.

For a vegetable dish with meat stewed in a slow cooker, the following ingredients are needed:

• meat fillet (it’s better to take pork) – 0.5 kg;
• white cabbage – 1 medium head;
• onion – 1 large or 2 smaller sizes;
• carrots – 1-2 pcs.;
• vegetable oil;
• tomato – 1 pc. large size;
• salt, spices, herbs.

The process occurs in the following sequence:

1. Prepare, cut the meat fillet into small pieces. Peel the onion and carrots, chop and grate.
2. Prepare and turn on the multicooker. Pour vegetable oil into a bowl, layer meat, onions, and carrots. Set to “Baking” mode and fry the food a little.
3. In the meantime, chop the cooked white head, add it to the slow cooker, which after 20 minutes switch to the “Stew” mode, adding the tomato and spices. Continue cooking for 60 minutes.
4. After this, mix well, switch to the “Pilaf” mode so that the liquid released by the vegetables during the stewing process evaporates. Place on plates, sprinkle with herbs, and serve.

Recipe for cabbage with meat and potatoes in the oven

With potatoes and meat, it makes a very tasty and satisfying dish, and if you cook it in the oven, it’s twice as healthy as in a frying pan. The following recipe will appeal to even the most picky gourmets. To prepare the dish you will need:

• cabbage – 1 small head;
• meat (any kind will do) – 700 g;
• potatoes – 700-800 g;
• onions – 2 pcs.;
• carrots (optional, but they add sweetness to the dish) – 1-2 pcs.;
• mayonnaise;
• spices, salt.

To prepare, you don’t have to fry each product separately; everything is done in this order;

1. Prepare food: wash meat, peel vegetables. Cut the ingredients into small pieces.
2. Prepare a baking sheet, grease with vegetable oil. Place meat on it in layers, then potatoes, onions, carrots, and cabbage on top. All layers must be well greased with mayonnaise, salt and sprinkle with spices.
3. Preheat the oven well. Place a baking tray with food.
4. Bake at 150 degrees for about an hour.
5. Place the finished dish with potatoes and meat on plates.

How to stew cabbage in a cauldron

This dish is perfect as a hot or cold option. To prepare 0.5 kg of cabbage you will need:

• pork fillet – 0.5 kg;
• carrots – 2 pcs.;
• onion – 1 pc.;
• tomato paste – 1 tbsp. l. (or 1 large tomato);
• salt, sugar;
• spices, bay leaf.

The process of preparing cabbage with meat in a cauldron:

1. Cut the pork into small pieces and place in a cauldron. Add vegetable oil to the meat. Fry a little until it turns a light golden hue.
2. Chop the vegetables and place them on the pork so that the carrots cover all the food in the cauldron.
3. Place on low heat and watch the dish carefully. When the cabbage has wilted, you can mix everything and leave to simmer for another 10 minutes.
4. Add sugar, salt, spices, tomato paste. Continue simmering until done.
5. Place on plates and serve with sour cream sauce and herbs.

Stewed cabbage with rice and meat

An excellent option for a main dish would be a vegetable stew with rice and meat. It turns out tasty, satisfying, and very healthy. It is best to cook cabbage with rice and meat in a cast iron cauldron, but if you don’t have one, then a large frying pan will do. Any meat is used for cooking, but it is preferable to choose chicken or pork. To prepare the dish, you need the following products:

• meat (pulp) – 700 g;
• cabbage – 700 g;
• rice – 1 glass;
• onion – 1 pc.;
• carrots - optional;
• tomato paste – 1 tbsp. l.;
• vegetable oil – 80-100 g;
• salt;
• spices, bay leaf;
• greenery.

Prepare as follows:

1. Wash and cut beef, pork or chicken. Fry in a cauldron until lightly browned.
2. Peel and chop the vegetables. Add onions to the cauldron, then carrots, tomato paste. Add a little salt.
3. Finely chop the head of cabbage. Place it in a cauldron and mix well.
4. Cover with a lid and simmer until half cooked (about 15 minutes).
5. Next, rinse the rice and add the cereal to the vegetables and meat.
6. Fill everything with water so that it covers the contents of the cauldron.
7. Stir, add salt (if necessary), spices.
8. Simmer over low heat for about half an hour.
9. Place on a plate, sprinkle with herbs.

Young stewed cabbage with meat and mushrooms

A young head of cabbage is good because it is much more tender than the old one, and also contains more useful substances. It is prepared in the same way as regular fresh one, although it will stew much faster due to its tenderness. Many housewives do not dare to use it for stewing, fearing that the dish will not turn out well. But try it - and you will understand how tasty young cabbage will be, and if you add meat or mushrooms, you will get food that you will serve without hesitation at the holiday table.

To prepare young cabbage with meat and mushrooms you need the following products:

Stew young cabbage in this way:

1. Clean and boil the mushrooms. Let them cool, then cut them.
2. Prepare meat and lard. Cut into small pieces. Fry the lard in a frying pan, remove the cracklings and add the meat there.
3. Peel and chop the onion. Peel the carrots and chop on a coarse grater. Add to the pan.
4. Add chopped mushrooms and tomatoes to the meat and vegetables. Continue frying for 10 minutes, adding salt, spices, bay leaf.
5. Meanwhile, cut the main ingredient into strips. Add to the rest of the ingredients in the pan. Mix well, cover and simmer until done.
6. Place the finished dish on plates, sprinkle with herbs and add sour cream.

Video recipe for making stewed cabbage with meat

Stewed cabbage with vegetables is a healthy and tasty dish. It is served as a cold or hot appetizer. By adding this or that vegetable, you can diversify the taste of the dish, but if you add mushrooms or meat, cabbage will not only be tasty, but a very satisfying dish. You will learn how to prepare it in the following video. Two chefs will show you how simple and tasty it is to cook it with meat, and then it’s up to you!

Facebook

Twitter

In contact with

Classmates

Google+