Recipe for delicious stewed cabbage with meat

Posting in the group: Main courses

Stewed cabbage recipes are popular all over the world. The dish is prepared using both fresh and pickled vegetables. The product is combined with beef and any other type of meat, mushrooms, potatoes, beans, tomatoes, and rice. In ancient times, the vegetable was a simple plant that could be found in the latitudes of Europe, and the leaves of wild cabbage were then consumed. It is believed that the ancient Romans were the first to grow the plant.

They served cabbage products, seasoned with spices, only on major holidays. The cultivation of the crop by the Slavs was recorded in the 9th century. Everyone loved the vegetable (peasants, you know), and since cabbage tolerated the cold well, they began to plant it everywhere. Cabbage has a large number of beneficial vitamins for the body. It is recommended to be consumed by those who are overweight, because it removes excess fluid, eliminates swelling, and improves the digestive process.

Classic recipe for stewed cabbage with beef

Stewed cabbage with beef is an independent, very satisfying second course. Cabbage prepared according to the classic recipe comes out juicy and tender, and the beef is soft.

To stew the dish you will need a large deep frying pan or wok.

Product composition

Compound:

1 kg cabbage;
800 g beef;
bulb;
carrot;
2 tomatoes;
75-100 g tomato sauce;
vegetable oil;
50-60 ml water;
spices to taste.

For the dish, you need to select a piece of beef meat without veins, it should be soft (tenderloin, adrenal part, thick edge).

How to cook

Recipe:

First you need to peel the cabbage from the top layer of leaves and chop it into thin strips.
Vegetables must be peeled, washed, and then cut into quarters and the carrots grated on a large-mesh grater.
Tomatoes should be washed and cut into medium cubes.
The beef needs to be rinsed well, if there are veins or film present, then cut them out and then cut into medium pieces.
In a frying pan, you need to heat the oil and fry the meat over high heat until golden brown (due to frying at maximum power, the juice is locked inside the pieces of meat and it should not be tough), then add salt and mix.
After that, you need to pour in water, turn the gas a little less than medium, close the frying pan with a lid and simmer the beef for about 20 minutes.
At this time, in another frying pan you will need to fry the onion until golden, after 2 minutes. add carrots to it, fry for another 2 minutes, and then add tomatoes. When the vegetables are fried together for 2-4 minutes. you need to remove the pan from the stove.
After 20 min. After starting to cook the beef, add cabbage to it, stir and simmer for about 15 minutes. stirring from time to time.
Next, add the fried vegetables, season with salt and pepper, add tomato sauce, mix the ingredients, cover the frying pan and simmer over low heat for about 30 minutes.
The readiness of the dish is determined according to your taste (either the cabbage should be crispy or soft).
After cooking, the dish should sit for about 20 minutes.

What to add

Various products are added to the traditional dish - mushrooms, rice, prunes, potatoes, beans.

How to serve

Serve stewed cabbage with beef with sour cream, mashed potatoes, boiled rice, pasta and rye bread, decorated with herbs.

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.

Compound:

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

Preparation:

Peel and chop the onion. Heat sunflower oil in a frying pan and fry the onion in it until soft.
Literally after 5-7 minutes of frying, add the beef cut into small pieces into the pan.
Reduce heat to low and continue to simmer the meat until fully cooked, adding water occasionally and stirring with a spatula if necessary.
Meanwhile, finely chop the cabbage and knead it well with your hands.
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.
Simmer the vegetables and meat under the lid for 20 minutes, then add tomato paste, salt and spices to them. Mix all ingredients thoroughly.
Continue cooking for about 5-10 minutes, then turn off the heat and let the dish sit for a while.
You can serve stewed cabbage with a side dish of boiled buckwheat, mashed potatoes or rice.

Recipe for stewed cabbage with beef and prunes

To change the familiar taste of the dish, the recipe uses a small amount of red wine and prunes, which should have a sweet and sour taste. Instead of beef, you can take any other meat - pork, lamb, veal.

Product composition

Quantity	Ingredients
500 g	cabbage
300 g	meat
1 PC.	carrot
1 PC.	bulb
5-6 pcs.	prunes
25-50 g	tomato paste
100 ml	dry red wine
taste	vegetable oil
taste	ground coriander
taste	pepper mixture
taste	salt
taste	fresh herbs for decoration

Step-by-step preparation

Recipe:

The cabbage head must be peeled from the top leaves and chopped into thin strips using a knife, food processor, or a special grater. If the cabbage is very hard, then you need to put it in a bowl, season with salt and mash it a little with your hands.
Vegetables should be peeled, washed, dried, and then grated (chopped into thin strips) and the onion cut into small cubes.
Pitted prunes will need to be rinsed.
Heat the oil in a frying pan, add the vegetables and fry them until half cooked, stirring.
A piece of beef should be washed well, dried, cut into small cubes and fried with vegetables until a golden crust appears.
Next, you will need to pour dry wine into the frying pan, reduce the gas and simmer the vegetables and meat for 2-3 minutes.
You need to dilute tomato paste in 200 ml of hot water, pour the resulting liquid into a frying pan, and season with spices.
Now you need to introduce the cabbage, pour in another 100 ml of hot water.
After 5-7 minutes. You need to put prunes in the dish, cover the frying pan with a lid, reduce the heat to low and simmer for about 40 minutes.
When the cabbage and beef are soft, turn off the gas and leave the dish on the hot burner for up to half an hour.

Recipe for stewed cabbage with beef in a slow cooker

Stewed cabbage with beef and vegetables, cooked in a slow cooker, is a tasty and dietary dish that is rich in vitamins and other beneficial substances. By stewing food in a slow cooker, it turns out to be quite soft and soaked in vegetable juice. The recipe uses bell peppers and tomatoes, but they can be replaced with zucchini and eggplant.

Product composition

Compound:

carrot;
onion;
Bulgarian pepper;
500 g cabbage;
2 tomatoes;
450 g beef;
2 multi-glasses of water;
seasonings

How to cook

Recipe:

Vegetables need to be peeled, washed, then cut the carrots into bars, the onion into half rings, and the pepper into narrow strips.
The meat should be washed, cut into small cubes and placed in the multicooker bowl, setting the “baking” mode, cooking time 20 minutes.
When the multicooker beeps, add the chopped vegetables and continue cooking in the same mode for about 10 minutes. If little juice has come out of the meat, you can add a small amount of vegetable oil.
The cabbage should be chopped into thin strips and added to the rest of the products, mixed, pour in 2 cups of boiling water, and set the “baking” program for 20 minutes. (you can immediately set the cooking time to 50 minutes, but then you will need to keep an eye on the clock).
In 10 min. Before completion, place diced tomatoes in a bowl and season with salt and pepper.
After the signal sounds, you need to switch the multicooker to the “quenching” mode, set the time to 1.5 hours and cook until the end of the program. In this mode, the dish will simmer to become softer.

Recipe for stewed cabbage with beef in a pressure cooker

When using a pressure cooker, the cooking time of the product is reduced by almost 2 times. The beef turns out more tender and soft, and almost all the vitamins are preserved in the cabbage. Oil for the dish is consumed in a minimal amount. The recipe calls for a couple of small heads of cabbage, but you can use a 1:1 mixture with sauerkraut.

Product composition

Ingredients	Quantity
cabbage	1-2 heads of cabbage
meat	500 g
onion	2-3 pcs.
tomato juice	200 ml
broth or water	200 ml
salt, sugar	taste
black peppercorns	taste
Bay leaf	taste

How to cook

Recipe:

The meat must be washed well and cut into small cubes.
The cabbage should be washed and chopped with a knife or using a special grater.
The onion must be peeled and cut into thin half rings.
You will need to put the pressure cooker on medium heat, heat it up, add pieces of beef (if the meat is fatty, then you do not need to add vegetable oil), season with salt, pepper and fry for 5 minutes.
Next, add onion to the meat and fry until golden.
Pour broth (warm salted water) into the pan, close the lid of the pressure cooker, turn the heat to low and simmer the dish for about 40 minutes. When the time is up, the fire must be turned off.
After 15-20 minutes. you need to carefully open the lid, add the cabbage, stir and put the pressure cooker back on the stove, turn the heat to low and simmer for 10-15 minutes.
When the cabbage becomes soft, pour in tomato juice, salt and pepper, add 10 g of sugar, seasonings, close the lid and cook for another 15 minutes. on low heat.
After the allotted time, turn off the fire, let the pressure cooker cool down and open the lid.

Recipe for stewed cabbage with beef and potatoes in the oven

According to this recipe, cabbage stewed in the oven with beef turns out whole, while being soft and juicy.

Cabbage stewed with beef and potatoes in the oven.

Preparation next.

Product composition

Compound:

700 g beef;
50 ml vegetable oil;
bulb;
carrot;
1 kg cabbage;
500 g potatoes;
50 g tomato paste;
30 g salt;
30-50 g paprika.

How to cook

Recipe:

In a deep frying pan, you need to heat the oil and add the beef, cut into small pieces, and fry the meat until golden brown, stirring.
Next, add the chopped onion into medium cubes and carrot rings into the frying pan. You need to fry the mixture for 5 minutes, stirring, and then add tomato paste and simmer for about another 2-3 minutes.
Chop the cabbage into strips and place in a frying pan, simmer for 5 minutes, stirring.
Then the contents of the frying pan need to be transferred to a deep baking dish, diced potatoes, salt and pepper on top of the dish, add paprika and mix.
The baking sheet will need to be covered with foil or a lid and baked in the oven at 200℃ for 60 minutes.
After 30 minutes. The dish needs to be mixed, covered with foil and put in the oven. If after an hour the meat is tough, you should leave the product in the oven under foil until cooked. Then remove the foil and leave the dish in place for another 10 minutes.
Stewed cabbage with meat and potatoes can be served with vegetable salad.

Sauerkraut stewed with meat and potatoes

Another popular recipe for cooking a dish with potatoes. And here you can take any meat at your discretion. We cook in a cauldron, but if you have a deep enough frying pan, use it.

We take:

Sour cabbage – 400 gr.
Pork pulp – 300 gr.
Potatoes – 3-4 tubers.
Carrots, onions – 1 pc.
Garlic cloves - a couple.
Tomato paste – 2 spoons.
Pepper, salt.

How to cook:

Divide the pulp into small pieces and throw into a cauldron to fry.
When the meat becomes soft, add chopped onion and garlic. After a couple of minutes of intense frying, add the grated carrots. Fry until the vegetables and pork are browned.
Peel and cut the potatoes as desired. Place in a cauldron, add water. Close the lid and wait until it boils. Then reduce the flame power.
Simmer the potatoes and meat at a gentle simmer for another quarter of an hour.
When the potato slices become soft, add the cabbage, cut into small segments. Next add tomato paste. Splash some water.
Continue simmering until the dish is fully cooked. Determine the degree of readiness yourself, since many people like cabbage that is not too soft. At the end, season the stewed cabbage with spices. Taste and adjust the taste with a pinch of sugar if desired.

Recipe for stewed cabbage with beef and mushrooms

As the cabbage cooks, it acquires the sweet flavor and slight acidity of the tomato sauce.

Thanks to the use of mushrooms, the product becomes aromatic, and the meat gives satiety.

Product composition

Compound:

1.5 kg cabbage;
500 g beef meat;
300 g pecheritsa;
4 onions;
2 carrots;
100 g tomato sauce;
spices.

How to cook

Recipe:

The cabbage needs to be rinsed, dried and chopped into thin strips.
Vegetables must be peeled, carrots must be grated using a large-mesh grater, and the onion must be finely chopped.
The meat should be washed and cut into medium cubes.
In a frying pan you need to heat the oil and add the cabbage into it, lightly fry, stirring.
When the cabbage is prepared, you need to pour it into a deep bowl and add a little water.
Then fry the onions in a frying pan until soft and golden, adding them to the pan with the cabbage, and then the carrots.
Now you need to fry the meat and mushrooms separately, place them in a pan, season everything together with salt and pepper, add bay leaf, tomato sauce and mix well.

Then you should close the pan with a lid and place it in a preheated oven at 180℃ and cook for about an hour.

Recipe for stewed cabbage with beef and rice

Stewed cabbage with beef and rice is served hot, otherwise the dish loses all its properties. Cabbage and tomato sauce together create a sweet and sour flavor, and thanks to the rice, the product becomes a pleasant delicate taste.

Product composition

Compound:

300 g beef meat;
300 g sauerkraut;
500 g fresh cabbage;
carrot;
2 onions;
18 g paprika;
10-20 g tomato sauce;
100 g rice;
spices.

How to cook

Recipe:

The cabbage should be washed, dried, cut into thin strips, salted, and the sauerkraut should be strained.
Next, you need to peel the carrots and onions, and then grate the carrots on a large-mesh grater, cut the onion into medium cubes.
Now you need to heat the oil in a frying pan and add the diced meat. When the beef is covered with a golden crust, you need to add the onion and fry until the vegetable is browned.
Then you need to add paprika to the frying pan, then carrots, mix everything well until smooth.
When the carrots become soft, add tomato sauce, pour in a little liquid, mix everything and cover with a lid. Simmer the dish for about 15 minutes.
After the allotted time, you need to put sauerkraut in the frying pan and mix the mass, then add fresh cabbage, squeezing it with your hands first, mix the products and, if necessary, add more water. Then you need to cover the frying pan with a lid and simmer for about 1 hour.
After an hour, you will need to add rice and pour in enough water to cover the cabbage, add bay leaves, peppercorns, cover with a lid and cook for about 20 minutes.
When serving, the finished dish should be transferred to portioned plates and garnished with herbs.

The best stewed cabbage recipes

Above is a basic recipe for stewed cabbage. But there are several other variations of the dish that will help diversify and complement your diet. All of them involve the use of meat, but, if desired, this ingredient can be replaced with mushrooms or rice.

With pork

Pork belly is perfect for this dish. Due to the layers of lard, cabbage becomes juicier and more nutritious.

350 grams of meat;
6 potatoes;
1 onion;
500 g cabbage;
1 carrot
3 tbsp. vegetable oil;
1 tbsp. tomato paste;
salt and pepper to taste.

The meat is cut into small cubes and fried in a hot frying pan with vegetable oil until golden brown, and then transferred to a pan.
In the same frying pan, fry diced onions and grated carrots. Add tomato paste and a little water and simmer until soft.
In a separate frying pan, lightly simmer the shredded cabbage (until soft), and then place it in the pan with the meat.
Diced potatoes and vegetable sauce are also sent there. Salt and pepper to taste.

The dish is left to simmer for 40-60 minutes over low heat, stirring occasionally. Serve hot, sprinkled with fresh herbs.

With beef

It is not white cabbage, but Brussels sprouts stewed with beef that turns out to be very tasty and interesting (Figure 4).

500 g beef;
1 kg Brussels sprouts;
2 tbsp. vegetable oil;
2 onions;
1 carrot;
1 tsp ground coriander;
salt and pepper to taste.

The beef is cut into small pieces and fried in a large amount of oil until golden brown. Then add chopped onion and cook for a few more minutes.

Figure 4. Beef adds rich flavor to the dish.

The meat and onions are poured into a cast iron pot or pan with a thick bottom. Place carrot slices on top, salt and add spices. Next, pour the ingredients with water so that it completely covers them. Simmer covered over low heat until the beef is soft.

At the end, add fresh or frozen Brussels sprouts and simmer for another 30 minutes. Serve hot.

With Chiken

You can also stew cauliflower. It goes best with chicken. If desired, fresh or dried mushrooms are added to the traditional ingredients (Figure 5).

500 g cauliflower;
500 g chicken fillet;
1 bell pepper;
1 onion;
1 carrot;
2 tbsp. ketchup;
200 grams of hard cheese;
2 tbsp. vegetable oil;
fresh herbs;
salt and pepper to taste.

The dish is prepared very simply and quickly. Chicken fillet is cut into long slices and fried in a cast iron pan in vegetable oil. Add grated carrots and onion cubes and fry until golden brown.

Figure 5. Dietary version of preparation - with chicken fillet

Bell peppers are cut into strips, cabbage is disassembled into inflorescences. Add them to the meat, pour a glass of water, salt, pepper and simmer until the cabbage is soft. Next, the ingredients are transferred to a heat-resistant form, smeared with ketchup on top, sprinkled with cheese and baked until golden brown.

With sausages

If there is no natural meat, it can be replaced with regular or smoked sausages (Figure 6).

1 kg cabbage;
1 carrot;
3 onions;
400 grams of sausages;
1 tbsp. tomato paste;
3 tbsp. vegetable oil;
salt and pepper to taste.

Figure 6. Budget version of the dish - with sausages.
Preparation remains traditional. First, chop the cabbage, lightly salt it and knead it with your hands. Heat vegetable oil in a cast iron pot and fry chopped onions and grated carrots in it.

Then add cabbage, salt, pepper and simmer over low heat for 1 hour. 10 minutes before the end of cooking, add sausages cut into slices and tomato paste.

Another recipe for making delicious stewed cabbage is given in the video.

Recipe for stewed cabbage with beef and beans

The recipe uses red beans, which makes the dish more filling.

Energy value per 100 g	Squirrels	Fats	Carbohydrates
70.38 kcal	6.09 g	1.09 g	8.96 g

From the proposed list of products, up to 6 servings are obtained. It will take 60 minutes to prepare the dish.

Product composition

Compound:

1 medium cabbage;
200 g beans;
300 g beef meat;
onion;
carrot;
half a bunch of dill;
50 g tomato sauce;
vegetable oil for frying;
spices.

How to cook

Recipe:

The beans need to be soaked in cold water for about 12 hours in advance.
Then the liquid should be drained, the beans should be rinsed, poured with water and simmered over high heat for up to 30-40 minutes. (no need to add salt or cover the pan with a lid). When time has passed, the remaining liquid will need to be drained, the beans rinsed and drained in a colander. If you use pickled beans, you do not need to cook them.
The onion must be chopped into cubes and fried in vegetable oil.
The meat needs to be cut into pieces and fried until golden.
The carrots should be grated and fried.
You will need to chop the cabbage and place it in a saucepan with salted boiling water to boil for 5 minutes, then drain the vegetable in a colander.
All ingredients must be collected in a frying pan with deep sides, add tomato sauce diluted until smooth with water 1:1, mix the products, add salt and pepper and simmer over low heat for about half an hour.
Add chopped dill to the finished dish.

Stewed cabbage with meat, recipe with photo

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!

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.

Stewed cabbage with beef in sour cream

Cabbage stewed with beef in sour cream turns out tender and has a creamy flavor. This dish can be served for both dinner and lunch. You can take any meat you like.

Product composition

Compound:

Beef – 400 g.
Cabbage 1.5 kg.
Onion.
Sour cream 200 g.
Vegetable oil.
Seasonings.

How to cook

Recipe:

The beef needs to be washed, cut into cubes, then take a vessel with a thick bottom, pour in oil and fry the meat until golden brown.
You will need to peel the onion, chop it, and chop the cabbage into strips.
The prepared onion must be added to the meat, stirred and fried until translucent.
Then add the cabbage, cover the dish with a lid and simmer over low heat for about 5 minutes, then add salt and pepper and continue cooking for another 10 minutes.
Now add sour cream to the softened cabbage, stir and cook the dish for 30 minutes, stirring from time to time so that it does not stick.

Sauerkraut stewed with rice and meat

Very tasty sauerkraut, filling and aromatic.

Required:

Cabbage – 300 gr.
Rice (cereals) – ½ cup.
Pork – 300 gr.
Sour cream – 200 gr.
Bulb.
Garlic cloves – 2 pcs.
Oil – 30 ml.
Black pepper - a quarter of a small spoon.
Salt - a small spoon.
Water – 1.5 cups.

Preparation:

Chop the onion into half rings and chop the garlic cloves into crumbs.
Cut the meat tenderloin into cubes.
First fry the onion and garlic. Once nicely browned, add the pork.
Fry, stirring constantly, for 5 minutes over high heat. Finally, season with spices.
Lay out the cabbage. Cover the frying pan and reduce the heat. Simmer over low heat for 30 minutes. Add water if necessary, but only a little.
After the specified time has passed, add the washed rice. Add water. When doing this, take into account the already filled water.
After boiling, turn the heat to low again and simmer the dish for 25-30 minutes.
Add sour cream, stir well. Let it boil, then turn off the burner. Keep the finished cabbage covered for another 10 minutes.

Stewed cabbage with beef and pickles

To prepare the dish, it is recommended to use a thick-walled cauldron, cast iron pan or stewpan.

Product composition

Compound:

400 g meat;
bulb;
carrot;
2 pickles;
300 ml cucumber pickle;
500 g cabbage;
50 g tomato sauce;
50 ml lean pasta;
spices.

How to cook

Recipe:

The beef should be rinsed and cut into small pieces.
Read also: Steamed cod cutlets in a slow cooker. Steamed fish cutlets - recipes for lovers of a slim figure. The simplest fish cutlets with potatoes
Peel the vegetables, rinse, then chop the onion into small cubes and grate the carrots.
In a saucepan you need to heat the oil and fry the beef in it until golden brown, then add the vegetables, stir and pour in a small amount of brine from the available volume. Next, cover the vessel with a lid and simmer for about 10 minutes.
Then add tomato sauce, mix the mixture, add shredded cabbage, then pour in a little more brine and cook for another 5 minutes. under the lid.
Now you need to pour in water so that it covers the cabbage, add salt and pepper, let the dish boil, and then turn on low heat, cover with a lid and simmer, stirring occasionally until the cabbage is cooked.

In 5 min. Before cooking, add bay leaf and chopped herbs to the pan.

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.

Compound:

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:

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

Recipe for stewed cabbage with beef and dried mushrooms

According to the recipe, the dish uses lard, which is necessary for frying, and it is better to use a shoulder blade from a piece of beef.

Product composition

Compound:

1 kg cabbage;
500 g beef meat;
300 g dried mushrooms;
150 g lard;
200 ml apple juice from green apples;
4 tomatoes;
bulb;
carrot;
18 g sugar;
sour cream for serving;
fresh herbs;
mushroom broth (broth);
salt pepper;
seasonings - paprika, cumin, dried fennel seeds, dill, dry parsley root.

How to cook

Recipe:

Mushrooms should be soaked in water, then rinsed, boiled, adding salt to the water, cooled and chopped into strips.
The beef must be cut into medium pieces, the onion must be peeled and chopped into half rings, and the peeled carrots must be cut into large strips.
Tomatoes should be scalded with boiling water, then transferred to cold water, peeled and cut into slices.
You will need to chop the cabbage into strips, place it in a saucepan, add juice, put on low heat and simmer under the lid for about 30 minutes.
You need to cut the lard into cubes, put it in a frying pan and melt the fat out of it (you will need to catch the cracklings using a slotted spoon), then turn the heat to maximum and fry the beef until golden brown.
Then add the onion to the meat and fry it together, reducing the heat a little. When the onion turns golden brown, season with salt, pepper, dried dill seeds, add carrots and fry further, stirring.
When the carrots become limp, add a pinch of cumin and dried fennel seeds.
Now you need to add mushrooms, dry parsley root, paprika (for color) into the frying pan, mix everything, and then add the tomatoes and lightly sprinkle with sugar for taste. Stir the dish again and wait until the juice from the tomatoes evaporates.
Then you will need to pour the strained mushroom broth (broth) into the frying pan, place the prepared cabbage on top, smooth it out, season with paprika and cumin.
Cover the pan with a lid and place in an oven preheated to 160℃ for 30 minutes.
After the allotted time, you need to remove the pan from the oven, carefully stir the dish and cover it again to let it sit.
Prepared stewed cabbage should be served with finely chopped herbs and sour cream.

Although stewed cabbage cooked with beef is a simple dish, to properly stew it, you need to know some tricks.

They are:

When using young cabbage, stewing will take about 15 minutes, and heat treatment of winter varieties will take approximately 35-40 minutes. Stewing cabbage in an oven heated to 170℃ will take at least 40 minutes.
You should not stew cabbage for more than the required time, as it will lose both its beneficial and taste qualities.
If vegetables give the dish little juice, then you can add a little boiled water.
In order for the dish to have a sweet and sour taste, it is recommended to cook for 2-3 minutes. Before the end of cooking, add 8 g of granulated sugar and 5 g of vinegar or a little sauerkraut.
It is better to cook cabbage in unrefined vegetable oil, then it will come out aromatic and tasty in a rustic way.
To increase the calorie content and nutritional value, you can add meat broth to the stewed cabbage, which will affect the taste of the dish.
The product is given a special flavor by marinated beans in tomato juice (in barbecue, adjika, with vegetables).
If in 5 min. Before the dish is ready, add a small amount of flour (30 g per 1 kg of vegetable), dried in a dry frying pan, then the gravy will be thick and the product will acquire a smoky smell.
The dish turns out tender if you add mixed tomato sauce with rich sour cream during the cooking process.
If you don’t like the smell of boiled cabbage, you need to place a piece of stale rye bread in the pan where the vegetables and beef will be stewed, so that all the smell will be absorbed into it. And when the dish is cooked, remove the softened slice with a slotted spoon.

Tips for preparing delicious stewed cabbage with meat

If you want to make the dish more satisfying, then add mushrooms, diced potatoes, or beans, which must be boiled in advance, while stewing the meat.
You can choose any meat for the dish. Pork, beef, chicken would be excellent choices. If you only have minced meat on hand, that’s great too. Want a little spice? Then add the spicy Bavarian sausages 5 minutes before they are ready!
During cooking, did the cabbage release juice and turn out watery? No problem - add a handful of rice and simmer everything for about 20 minutes, and then leave to swell for another 20 minutes. Another thickener option is corn or potato starch. Add a tablespoon at the end of cooking and stir thoroughly until thickened.
Do you want to make the dish as dietary as possible? Then discard the vegetable oil and use water instead. Also replace fatty pork with turkey or chicken.
The best vessel for stewing is a cauldron. If you don't have one, then take another thick-walled kitchen utensil, such as a frying pan. If the volume of the dish you are preparing does not fit into your frying pan, then a saucepan will do. Just make sure that the cabbage does not dry out to the bottom. A slow cooker is also great for cooking stewed cabbage with meat.

For lovers of sour cabbage, 10 minutes before readiness, you can add half a lemon, cut into slices, or a tablespoon of 9% vinegar. For a richer taste, add another tablespoon of sugar - it will balance the acidity in the right direction.
If you are afraid of drying out the cabbage or making it too watery, add 2 tablespoons of mayonnaise or full-fat sour cream along with the tomato paste.
What other additives are suitable for cabbage? Try adding soy sauce while sautéing. It will make the cabbage darker and tastier. But remember that then you need to put much less salt. Zira and prunes will add oriental notes to the dish. Ready-made portions in plates can be sprinkled with sesame seeds. It will give a pleasant nutty taste.