Stewed cabbage with meat in a saucepan step by step recipe

Home » Vegetable dishes » Stewed cabbage with meat - how to cook delicious stewed cabbage with pork or beef

Valentina Kolesnikova 11/23/2020 160 No comments

Among the simple and tasty vegetable dishes, my family and I also really like stewed cabbage with meat. Moreover, you can prepare it in different ways: stew it all together or make a separate side dish and a separate roast of meat.

I usually cook cabbage in a frying pan, but I also want to offer you recipes that use a saucepan, cauldron or slow cooker for stewing. Each option is good in its own way, so choose which one you like best.

The taste and consistency of the dish will depend entirely on what kind of cabbage you have - young or winter. I recommend cutting the young ones into larger strips or even pieces. If you chop it too thin, it will turn into porridge, since it cooks much faster than meat. But the winter one, on the contrary, can be cut thinner.

In each recipe, I describe in detail and step by step what to do and how to do it, so I am sure that you will not have any problems preparing this dish. If you still find something unclear or incomprehensible, be sure to write to me about it in the comments. I will be happy to advise you.

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How to cook delicious stewed cabbage with meat?
Stewed cabbage with meat and potatoes in a cauldron
Fresh stewed cabbage with meat in a slow cooker
Delicious stewed cabbage with meat and mushrooms
Cabbage with rice and meat stewed in a frying pan
Stewed cabbage with meat in a pan
Sauerkraut stewed with meat - a very tasty recipe
Stewed cabbage with meat in the oven - oven roast in the sleeve
A classic recipe for stewed cabbage without meat - a great side dish
Stewed cabbage with pork ribs - the recipe is to die for
Delicious stewed cabbage with pork in a frying pan

How to cook delicious stewed cabbage with meat?

A very simple and very tasty dish. If you do everything correctly, then within an hour you will have an excellent lunch or dinner. You can simply cook stewed cabbage with meat in a frying pan. I advise you to take a deep one so that the contents do not fall out on the stove. You can take the meat at your discretion. I like pork best. The dish with it turns out very juicy, tasty, with fat.

600 gr. meat (beef or pork);
700-800 gr. cabbage;
2 carrots;
1 onion;
400 gr. fresh tomatoes or in pieces in a jar;
2 tbsp. l. tomato paste;
1-2 tsp. Sahara;
2 cloves of garlic;
2 bay leaves;
frying oil;
salt, pepper, oregano, coriander;
green onions, parsley.

Pour a little oil into a heated frying pan and put the meat cut into small pieces.

When it is slightly fried, add salt and spices. Fry the pork over medium heat until cooked, stirring occasionally. This takes approximately 20-30 minutes, depending on the age of the meat.

You can cover it with a lid for a while. As soon as it is steamed and slightly browned, add the carrots cut into strips and onion in half rings. The meat should not be dry or overcooked. It should remain juicy and soft.

Fry vegetables and pork for 2 minutes. Add bay leaf and cabbage cut into long strips.

There is no need to cut it too finely or thinly. When fried, it will lose its shape, turn into mush and look unappetizing.

Mix cabbage with meat, onions and carrots. Reduce heat to below medium, cover with a lid and fry for 10-15 minutes, stirring occasionally.

After 10 minutes, remove the lid and mix everything well. This will be easy to do, since during stewing the vegetables have become softer and settled. We add a little salt, because we only salted the meat, and our vegetables remained bland.

Add fresh tomatoes and tomato paste. Add ½ cup of water to the pasta and stir to obtain a sauce consistency. Then it is much easier to mix everything in the pan.

The heat can be made a little stronger so that the moisture evaporates faster and the cabbage does not become too soft. Personally, I like it to remain slightly firm, so I don’t cook it for long. It will be enough to simmer it for about 5 minutes. If you want it to be softer, add another 2-3 minutes.

At the end of cooking, add 1-2 teaspoons of sugar, depending on the acidity of the tomato paste and tomatoes. We also send finely chopped garlic and chopped herbs there. Stir and turn off the heat.

Excellent, aromatic fried cabbage with meat is ready. It is very tasty both hot and chilled.

What to do if something goes wrong

Early cabbage gives a lot of juice. To prevent the dish from turning into soup, thicken it with flour. Literally fry one or two tablespoons of this product in a dry frying pan, and then add it to the cauldron. Fresh cabbage gives a sweetish taste. We optimize acidity with table vinegar. Sugar will help balance the taste of sauerkraut. You see that the cabbage burns during stewing. Add some broth to it. The dish will surprise you with new flavor shades if you pour a little table wine into the cauldron.

You can cook stewed cabbage with meat and sauce. To do this you need:

dilute tomato paste with broth,
mix ketchup with fat sour cream,
thicken the cream with flour.

Cooking time depends on the maturity of the cabbage, capacity and volume. The young vegetable will be stewed in a quarter of an hour. Winter cabbage will be ready in half an hour. The dish should be simmered in the oven for about 40 minutes (at 170 degrees). The recipe for a multicooker is extremely simple: a quarter of an hour – “Frying” mode and another 20-24 minutes (depending on the type of cabbage) – “Stewing”.

Stewed cabbage with meat and potatoes in a cauldron

We often cook this type of cabbage over a fire. It turns out simply magnificent! Fragrant, smoky, juicy and very tasty. For this dish, I use either beef pulp or beef ribs.

No fire? No problem! You can prepare such a dish in a cauldron at home. The dish will turn out to be as tasty, satisfying and appetizing as if cooked at the stake.

1 kg 800 gr. white cabbage;
500 gr. beef;
6 pcs. potatoes;
1 carrot;
2 onions;
3 pcs. bell pepper;
600 gr. fresh tomatoes;
70 gr. tomato paste;
100 ml oil;
5 cloves of garlic;
2 bay leaves;
pepper;
salt;
parsley, cilantro and dill.

Cut the cabbage into medium-sized cubes. Transfer to a bowl.

Cut the beef into strips and then into small cubes. Pour oil into a cauldron. We wait for it to heat up well and send the meat there. Fry it, stirring occasionally, until a nice crust forms.

When the meat is browned and all the moisture has evaporated from it, immediately add the diced onion.

There is no need to dry out the beef; it should remain soft inside. Mix everything and fry until the onion is transparent. There is no need to bring it to a golden color; just simmer for a couple of minutes.

We also send carrots cut into small cubes here and fry them for 3-4 minutes, stirring occasionally.

We move the meat and vegetables to the edges of the cauldron so that there is free space with butter in the center.

Place tomato paste in it and fry it for 2 minutes.

After this, add the diced tomatoes and mix thoroughly. You don’t need to add a lot of tomatoes, otherwise the dish may turn out too sour. And the taste of vegetables will be much better if you add acid in moderation.

Simmer for 10-12 minutes over high heat, stirring occasionally. If you have very juicy tomatoes, then you need to simmer a little longer, until the moisture has completely evaporated.

Now add the potatoes and bell peppers cut into small cubes. Mix well and fry for another 5-6 minutes. There is no need to salt anything yet.

Time has passed and now we add cabbage to the rest of the vegetables. Reduce the heat to below medium, mix everything thoroughly so that all ingredients are evenly distributed. Cover the cauldron with a lid and simmer for another 15-20 minutes.

During this time, chop the garlic and chop fresh herbs.

After 15 minutes, remove the lid. Salt the vegetables, mix and increase the heat slightly.

Cover again and continue to simmer, stirring occasionally, for 15 minutes. The vegetables have become softer and given a lot of juice, so now the dish is stewed in its own juice.

If suddenly there is not enough liquid, you can add a little water.

Add garlic, stir and simmer covered over medium heat for another 10 minutes. After this, add a little ground pepper, bay leaf and herbs. It turns out very tasty when this dish contains a lot of cilantro, parsley and dill.

Stir again and wait another 5 minutes for the greens and bay leaf to release their aroma.

Delicious, juicy and appetizing stewed cabbage with meat and potatoes is ready!

Secrets and subtleties of cooking stewed cabbage in a frying pan

The prepared cabbage can first be fried a little in hot oil (fat) until it has a pleasant golden hue. Stir carefully so that it cooks evenly. After this, depending on the idea, add more oil or water (broth) and simmer under a closed lid over low heat until cooked.

If you stew cabbage with the addition of a small amount of cream, the cabbage acquires a completely different taste - soft, tender and exudes an amazing creamy aroma. And here is the following pattern: the fattier the cream, the more taste and aroma the seemingly ordinary cabbage acquires.

But according to the classic “Soviet” recipe, cabbage is not fried, but immediately stewed with a small amount of liquid or broth.

It is better to add salt to cabbage not immediately, but 10-12 minutes before it is ready.

If desired, during the stewing process in a frying pan, you can add tomatoes, bell peppers, beans, prunes, and mushrooms.

If you want to give the dish a pleasant sweet and sour taste, add a spoonful of sugar and table vinegar 7-10 minutes before the end of stewing. Of course, you don’t need to add vinegar to sauerkraut, but an incomplete teaspoon of sugar (for the volume of a liter jar) will perfectly balance the taste and soften the sharp sourness.

If you use sauerkraut for stewing, you need to rinse it with cold water to remove excess acid.

When choosing sunflower oil, give preference to unrefined; stewed cabbage with it turns out tastier.

If you want a dish with the fewest calories, add hot water instead of oil. To increase caloric content and satiety, on the contrary, it is better to add butter or meat broth.

As a rule, a fork weighing 1-1.5 kg is enough to prepare stewed cabbage. If it seems that there is too much chopped cabbage, do not be alarmed: during stewing, it will give juice, settle and reduce by half in volume.

Another little secret that will help give stewed cabbage an unusually original taste: literally 4-5 minutes before it is fully cooked, add lightly fried in oil (or simply dried in a dry frying pan until a beige-cream color) wheat flour at the rate of 1 tbsp. l. for 1 kg of cabbage. Believe me, it will be delicious!

And this secret is for those who can’t stand the smell of cooking cabbage (it’s really not very pleasant): put a large piece of stale bread in the cauldron or frying pan where the cabbage is boiling or starting to stew. It will help get rid of the smell. Before finishing cooking, remove the softened bread with a spoon or slotted spoon.

It is recommended to serve stewed cabbage with boiled potatoes or mashed potatoes, buckwheat or pearl barley porridge. Stewed cabbage with vegetables can also be used as a filling for dumplings and pies.

Interesting to know! The most famous German side dish is cabbage stewed in duck fat with onions, caraway seeds and apples.

Fresh stewed cabbage with meat in a slow cooker

I love cooking in the slow cooker! This assistant has helped me out more than a hundred times when I had absolutely no strength or a second of free time to cook. I also stew cabbage and meat in it.

It's simply beautiful! You put in all the ingredients, set the desired cooking mode and, voila, delicious, tender cabbage with juicy meat is on your table.

1 kg of fresh cabbage;
600 gr. veal, beef or pork;
150 gr. Luke;
100 gr. carrots;
2 tbsp. l. tomato paste;
100 ml hot water;
2 tbsp. l. oils;
2 tsp. salt;
pepper.

Cut the onion into small cubes. Grate the carrots on a coarse grater. Beef in medium pieces. For this dish, it is better to take a piece of the hip part, it is a little juicier and more tender.

Shred the cabbage. If it is young, then it should be cut larger, since in a slow cooker it can steam too much and turn into porridge. The later one can be cut a little smaller.

Pour oil into the multicooker bowl. Select the “Frying” mode, the type of product “Meat”, time 18 minutes, and press “Start”. We are waiting for the multicooker to heat up. When the beep sounds, send the meat to fry.

Fry it on both sides for about 1.5-2 minutes. Then, mix everything and add onions and carrots.

If the liquid has completely evaporated while frying meat and vegetables, you can add a small amount of hot water. Time has passed and now add tomato paste, salt, pepper, pour in boiling water and mix everything.

Add chopped cabbage and mix again. Close the lid of the multicooker and continue cooking in the “Stewing” mode, product type “Meat”. Set the time to 1 hour.

If you have young cabbage, then it is best to stew it together with pork, chicken or turkey. This is the meat that cooks faster. But cooking beef will take much more time, approximately 1.5-2 hours.

During this time, tender young cabbage can easily turn into mush. So, winter is better suited for beef, since it is tougher.

An hour has passed, open the lid and stir the dish. Now all that remains is to invite the household members to the table.

Place on plates and you can start dinner!

Russian recipe (with potatoes)

Now let's see how to stew cabbage with meat in a frying pan. For this dish, you should choose non-cooking varieties of potatoes so that the pieces of tubers keep their shape.

In a frying pan with high sides, fry 350 grams of meat - the fattier the better.
When the lard has melted, transfer the pieces to a bowl.
Place a finely diced onion and grated carrots into the fat.
Sauté vegetables until golden brown.
Add a spoonful of tomato paste and add water to make a not very liquid sauce.
Simmer the roasted vegetables until the carrots are soft.
Chop half a head of cabbage (500 g), add salt and crush with your hands.
Place in a frying pan with vegetable oil.
Let's let it soften.
Transfer to the cauldron with the meat.
Peel six potato tubers and cut into cubes.
The root vegetable can also be roasted.
Place in a casserole and pour in the sauce.
Season with spices and salt.
Reduce heat and simmer covered for 40 minutes to an hour.

Delicious stewed cabbage with meat and mushrooms

Do you know how delicious and awesome cabbage with meat turns out if you stew it with mushrooms? I cook this dish in a frying pan and it turns out superb. I recommend cutting the mushrooms into large slices and not frying them too much. This way they will be much tastier and juicier.

400 gr. beef (pork);
500 gr. fresh cabbage;
200 gr. champignon mushrooms;
1 medium onion;
1 medium carrot;
2 cloves of garlic;
½ tsp. dried garlic;
5 tbsp. l. oils;
1 tbsp. l. tomato paste;
1 tsp. salt;
½ tsp. pepper;
dill, parsley.

Place the meat, cut into fairly large pieces, into a frying pan with heated oil. Fry it until golden brown and golden brown. We fry it, not stew it, so we make the fire high.

When the beef is well browned, pour 50 ml of hot water into the pan. Cover with a lid and simmer for 10 minutes until the meat becomes juicy and soft. If you are using chicken, there is no need to add water, because the chicken will cook quickly.

Stir the meat from time to time and wait until all the water has evaporated.

When there is no more water, fry the meat in oil for literally 1 minute so that it is slightly browned. Turn off the heat and set the pan aside for now.

Pour oil into another frying pan, put it on the fire, wait for the oil to heat up. Meanwhile, cut the onion into small cubes and add it to the frying pan.

Fry until transparent and add carrots, cut into strips or grated.

Stir and fry until the vegetables become soft. There is no need to fry it too much. We stewed it a little and that was it. Now cut the mushrooms into slices.

When the carrots and onions are ready, add chopped garlic and mushrooms.

Mix all the ingredients thoroughly and fry over medium heat until all the moisture provided by the mushrooms has evaporated.

As soon as the juice has evaporated, add the fried meat from the first frying pan, then the cabbage, cut into thin strips. Fry over medium heat for 15 minutes, stirring every 5 minutes.

Salt and, if the cabbage is hard, you can cover it with a lid, add 50 ml of water and simmer until tender.

Young tender cabbage does not need to be covered; it is enough to stir it from time to time so that it does not burn and fry evenly.

3-5 minutes before the end of cooking, add the tomato paste and mix everything. Reduce heat to minimum, add chopped herbs, dried garlic, pepper.

Mix again and remove from heat.

Let the dish cool slightly and you can serve it.

National variations. Greek lohanorizo or Bulgarian zele with oryz

All European peoples have their own ways of stewing cabbage with meat. Let's start with a Greek or similar Bulgarian recipe. The main difference between this option and others is the presence of rice. In Estonia they prepare a similar dish, mulgikapsad, but not from fresh cabbage, but from sauerkraut. Instead of rice, pearl barley is used in the Baltics. In any case, the dish turns out to be very satisfying. It is prepared in a cauldron or large cast iron frying pan with a lid. You can take any meat - poultry, pork ribs, brisket (500 grams). Smoked meats are also suitable.

Melt the fat in a cauldron until you get cracklings.
Fry the meat until golden brown.
Chop two onions and one carrot, sauté the vegetables in fat.
Add a tablespoon of tomato paste.
Pour in a little boiling water and simmer for 5 minutes.
Chop the head of cabbage (700 g) not very thinly and place it in a cauldron.
Mix with a spatula and simmer for a quarter of an hour until half cooked.
Rinse a glass of rice cereal until the flowing water becomes completely clear.
Add it to the other ingredients.
Pour boiling water so that the liquid level is one centimeter above the cereal.
Let's add salt and spices.
Cook over low heat for half an hour with the lid on.

Cabbage with rice and meat stewed in a frying pan

A very nourishing and tasty dish that my family eats with great appetite. Long-grain, steamed rice is best suited for it. It doesn’t get overcooked, doesn’t turn into mush, and is much tastier than a regular round one.

This dish is made from fresh cabbage, but you can add some sauerkraut if you wish. It will add a special, piquant sourness and make the taste brighter and richer.

400 gr. pork or beef;
400-450 gr. cabbage;
400 gr. rice;
1 small carrot;
1 medium onion;
2 pcs. bell pepper;
1 tbsp. l. tomato paste;
150 ml water;
70 ml oil;
2 cloves of garlic;
1 tsp. cumin;
1 tsp. paprika;
1 bay leaf;
salt, herbs.

Place the meat, cut into small pieces, into a frying pan heated with oil. Fry, stirring until lightly browned. The main thing is not to overdry the meat so that it does not become tough and hard.

As soon as the meat is fried, add the onion, cut into medium cubes.

Fry, stirring until it becomes transparent. Following the onions, add chopped carrots and, if desired, bell peppers.

To make the dish look brighter and more elegant, peppers can be taken in different colors - red, green, yellow.

Mix everything and fry for 2-3 minutes. Now add tomato paste.

If desired, it can be replaced with fresh tomatoes. Continue frying for 1.5-2 minutes so that the vegetables and meat are combined with the tomato.

Once everything has turned a beautiful red-golden color, add the chopped cabbage.

Mix everything well and fry for 3 minutes with constant stirring.

Then, pour in the well-washed rice and continue to fry everything together with vegetables and meat for 4-5 minutes.

Don't forget to stir so that the rice doesn't burn and stick to the pan.

After this, add salt, add spices and chopped garlic into slices. Mix everything well, turn the heat on low and add water.

You need so much of it that it just covers the vegetables. Add the bay leaf, cover with a lid and leave to simmer for 25-30 minutes.

Time has passed, remove the lid and mix everything carefully.

The dish is ready. All that remains is to put it on plates and invite your household to the table.

Stewed cabbage with meat in a pan

Such a delicious dish as stewed cabbage with meat is very easy to prepare right in the pan. Only the pan must be thick-walled. It is very convenient to fry vegetables and meat in it and cook them immediately. Everything turns out very tasty in such a pan.

600 gr. white cabbage;
400 gr. sauerkraut;
500 gr. meat (pork, beef);
200 gr. smoked ribs or other smoked meats;
2 medium onions;
1 large carrot;
70 gr. prunes;
50 gr. tomato paste;
3 bay leaves;
150 ml water;
25 gr. Sahara;
oil;
salt pepper.

Cut any meat into small pieces. Bow mode quarter rings. Grate the carrots on a coarse grater.

Place the chopped meat in a pan with heated oil. Fry it until it starts to brown a little.

The meat has become slightly browned, now add the onion to it in the pan. Fry over medium heat, stirring until it becomes soft and translucent.

Next add carrots, mix and simmer until soft, without frying.

Cut the smoked ribs into pieces.

When the meat and vegetables are already fried, add bay leaf, tomato paste, salt and pour in 100 ml of hot boiled water.

Mix everything well, reduce the heat to below medium and cover the pan tightly with a lid and simmer for 10-15 minutes.

During this time, cut the cabbage into small long strips. The meat and vegetables have been stewed and now you can add tomato paste diluted with 50 ml of cold water. Mix the mixture well so that all ingredients are evenly distributed among each other.

Place all the cabbage into the pan at once. If you can’t fit it all in one go, you can add it in portions. Mix everything carefully. Cover with a lid and simmer over medium heat for 10 minutes, stirring occasionally.

After this, add spices, sugar and cut into pieces, pre-steamed prunes in boiling water. Stir and cover again.

From this point on, simmer for about another 15 minutes. But be guided by your taste. My family likes it a little firm. If you like it softer, add another 2-3 minutes to cook it.

In total, we stewed the cabbage and meat for 30 minutes.

The finished dish can be served with boiled potatoes, mashed potatoes or any porridge. But in itself it is very good.

Cabbage with mushrooms

In the fall, instead of vegetables, you can add a variety of forest products to stewed cabbage with meat. Any edible mushroom will do. But the cabbage must be fresh. Smoked meats are very suitable for mushrooms, especially hunting sausages or sausage.

Finely chop a small head of cabbage, crush it with your hands, and sprinkle with salt.
While the cabbage releases its juice, peel 300 g of mushrooms and cut them into slices.
Heat a few tablespoons of vegetable oil in a saucepan.
First fry two chopped onions until golden.
Let's take them out on a saucer.
Now let's fry the mushrooms.
We also saute the grated carrots separately.
And fry 300 grams of hunting sausages, cut into pieces, until golden brown.
Place the main ingredient – pork – in a saucepan.
Fry it and add other ingredients that have already been in the pan.
Place cabbage on top.
Simmer covered, stirring regularly.

Sauerkraut stewed with meat - a very tasty recipe

Do you like sauerkraut? What if you stew it with meat? Do you know how delicious it turns out? If yours is too acidic, I recommend rinsing it lightly with water.

I often cook stewed sauerkraut as a filling for pies or pies. Oh, and it turns out delicious, you'll just lick your fingers!

500 gr. pork or any meat;
0.5 kg of sauerkraut;
1 carrot;
1 onion;
1 tbsp. tomato juice (2 tbsp. tomato paste + 1 tbsp. water);
2 fresh or canned tomatoes in their own juice;
3 tbsp. l. oils;
2 bay leaves;
1 tsp. sweet pepper flakes;
½ tsp. paprika;
1 tsp. dried garlic;
2 tbsp. l. Sahara.

Cut the onion into half rings.

Grate the carrots on a coarse grater.

Cut the pork into small pieces, but not too small.

Peel and chop fresh or canned tomatoes.

Place the onion in a preheated frying pan with oil. Fry over medium heat and after 2 minutes add carrots. Fry everything together, stirring constantly for another 5 minutes.

We move the onions and carrots to the edge of the pan, and place the meat in the center.

Add spices, salt and fry, stirring from time to time for 5 minutes. When the meat is well fried, pour a glass of hot water over everything and add sweet pepper flakes.

The water has boiled, cover with a lid and simmer over low heat for 30 minutes.

After this, add sauerkraut. You definitely have to taste it. And if it is sour, you need to rinse it in cold water 1-2 times and squeeze it well.

Place tomatoes on top, pour tomato juice, add dry garlic, bay leaf and sugar. Mix everything well and continue to simmer, stirring occasionally, for another 30 minutes over medium heat.

At the end, taste it, if there is not enough sugar or salt, you can add a little.

Mix once again and turn off.

Place it on plates and serve sour cream and herbs separately.

Stewed cabbage in a cauldron: it doesn’t get any tastier! – recipe with photo

We admit that we ourselves did not expect that a familiar dish could acquire a complex, rich, deep taste, become incredibly juicy and not lose its charming crispness after simmering for a long time.

If you want a dietary option, don’t add sausages. But we assure you that with them cabbage turns into a true masterpiece.

What you need: (for 5 servings) 200 g sausages (we used hunting sausages) 2 medium-sized onions 1 small head of cabbage 300–400 g sauerkraut 150 g tomato sauce, tomato juice or tomato paste - your choice 1 tsp. paprika salt, sugar, freshly ground black pepper - to taste

How to cook stewed cabbage in a cauldron:

Stewed cabbage with meat in the oven - oven roast in the sleeve

It couldn't be simpler! Dinner in 5 minutes! Just put all the ingredients in a sleeve and put it in the oven. Well, what else can you add? Fast, convenient and, most importantly, very tasty!

650 gr. pork pulp;
850 gr. cabbage;
1 large onion;
1 carrot;
50 ml oil;
3 bay leaves;
salt pepper.

Cut the cabbage into thin long strips. Transfer to a bowl and knead with your hands a little until it softens slightly.

Bow mode quarter rings. Grind the carrots on a coarse grater. Cut the meat into small pieces. Transfer the prepared ingredients to the cabbage.

Add vegetable oil here, add salt and pepper and mix everything well.

That's basically all that needed to be done. And now we transfer the contents of the bowl into the baking sleeve. Place a bay leaf on top.

We fasten the edges of the sleeve with a clasp, level it, transfer it to a baking sheet and put it in the oven. Bake at 180° for 1 hour 30 minutes.

We take the baking sheet out of the oven, cut the sleeve and place the dish on plates.

Everything turned out very tasty and without much hassle.

The meat is juicy and tender, the cabbage is slightly firm, not overcooked and very aromatic.

A classic recipe for stewed cabbage without meat - a great side dish

Stewed cabbage even without meat is still very tasty! And what a gorgeous side dish this is! It is ideal for any fish, cutlets, minced meat, steaks, chops! Yes to anything!

And mine generally like to put stewed cabbage on a piece of bread, a few pieces of lard on top, sprinkle thickly with herbs and garlic and gobble it up on both cheeks. It's easy and quick to prepare, so it's a fairly frequent guest on our table.

1300 gr. cabbage;
1 onion;
1 carrot;
½ bell pepper;
2 tbsp. l. (140 gr.) tomato paste;
10 tbsp. l. oils;
1 tsp. paprika;
pepper;
salt;
greenery.

Cut the onion into quarter rings. Pour oil into a heated frying pan. Don't worry if you think it's too much. This is just enough for this amount of cabbage, it won’t even be enough. Place the onion in the frying pan and do not touch it for 5 minutes, it will fry faster.

Cut the carrots into thin strips or grate them on a coarse grater. The onion has fried a little, its aroma has gone away, which means you can add carrots to it. Simmer everything together for 5-6 minutes, stirring occasionally.

Cut the bell pepper into long strips. The cabbage regime is the same. We send it to the fried vegetables.

If the entire quantity does not fit into the frying pan at once, add it in 2 batches. Put one part in and mix. Wait about 2 minutes until it simmers a little and becomes softer, and lay out the rest. Let's keep it on the fire for another 2 minutes until it settles and then mix everything together.

There is no need to cover the cabbage with anything if you like it fried.

If you have a winter and very hard variety, then you need to cover it with a lid and add just a little water. It will be ready in about 15 minutes.

Don't forget to stir it periodically. Then add salt and bell pepper.

Mix everything again and add tomato paste. Fry for another 2-3 minutes. We do not add water.

When the tomato paste is evenly distributed and lightly fried, a very beautiful, bright, rich color is obtained. This cabbage turns out slightly crispy and not overcooked. In total it is fried for 17-18 minutes.

At the end of cooking, add paprika, pepper and finely chopped parsley. Mix, place on a dish or serve as a side dish.

Classic recipe

White cabbage – 0.5 kg;
Pork – 350-400 gr;
Onion – 1 head;
Carrots – 1 pc.;
Tomatoes 4 pcs. or Tomato paste 4 tbsp;
Bell pepper – 1 pod (optional);
Salt, ground black pepper - to taste;
Bay leaf, basil, garlic - optional;
Parsley - for decoration.

For this recipe, it is better to choose meat with fat, for example, neck. Cut it into pieces 2 cm by 2 cm, or into sticks 1.5 cm by 3 cm. To make it easier to cut, the pulp can be frozen a little. Cut the carrots into thin half rings. If you have large or old carrots, you can grate them on a coarse grater. Chop the onion into cubes. We put everything on the bottom of the frying pan, add half a glass of water, cover with a lid and put on high heat. As soon as the water boils, reduce the heat to medium and leave to simmer for 20 minutes.

At this time, you can start working on the cabbage - chop it into long, narrow strips. The pepper should also be cut into long strips, so it will be more noticeable in the finished dish. Cut the tomatoes into small cups. Once the meat has become soft and has stopped springing, you can add the remaining ingredients. Mix everything thoroughly, add a little water if necessary so that the dish does not dry to the bottom. Reduce heat and leave to simmer for 20-25 minutes. Decorate the finished dish with herbs.

Some recipes similar to our version contain bay leaf, basil, garlic and vegetable oil. All these are quite difficult foods for the stomach. And our dish with non-dietary pork is, therefore, not an easy food for the body. But if you are confident in your stomach, then be sure to add all these ingredients during cooking. The taste will be simply excellent!

Stewed cabbage with pork ribs - the recipe is to die for

Just the mention of pork ribs makes my mouth water! And if you stew them together with cabbage, you might even faint from hunger!

The dish turns out so tasty that you can actually swallow your tongue! Juicy, aromatic, slightly firm cabbage and tender ribs that literally melt in your mouth! The dish looks so beautiful and presentable that it can even be prepared for a festive table.

1 small head of cabbage;
500 gr. pork ribs;
1 carrot;
2 onions;
2 cloves of garlic;
50 gr. tomato paste;
1 tsp. Sahara;
salt pepper.

Marinade for ribs:

1 tsp. dried garlic;
1 tsp. dried parsley;
1 tsp. paprika;
1 tsp. Svan salt (this is a Georgian dry spice mixture, optional);
salt pepper;
2 tbsp. l. oils

Add all the spices for the marinade to the pork ribs, a little salt and pepper and pour in the oil.

Mix everything well and leave to marinate a little.

Cut the cabbage into medium strips. Not too small and not too large.

Pour a little oil into a preheated frying pan and add the ribs.

Fry them over high heat on all sides until they brown.

During this time, cut the onion into half rings. Fine garlic mode.

The ribs turned out very beautiful, flavorful and we put them on a plate. Add vegetable oil to the frying pan, add chopped onion and garlic.

The onion will now be saturated with all the spices, meat juices, and the aroma of garlic and will be very tasty. Fry it until light golden brown.

When the onion is fried and soft, add carrots, grated on a coarse grater, to the frying pan. Stir and fry together with onions. At the end, add a little salt.

The onions and carrots are perfectly fried, and now we add tomato paste to them.

I usually move the vegetables to the edges of the pan, clear the center, put the pasta there and fry it a little in oil. Then the taste is completely different, more saturated, and the color is bright.

Now mix the pasta and vegetables, add a little water, mix and add the chopped cabbage.

Now it seems that there is too much of it. But this is only at the beginning. During cooking, it will become softer and settle so much that you will have to add more. Reduce the heat and cover the pan with a lid.

After a couple of minutes, mix everything and add a little more water. Place the ribs on top, pressing them down slightly. Cover the frying pan with a lid, turn the heat to very low and simmer for about 50 minutes until the meat is completely stewed.

Mix everything carefully. We try to get the ribs on the bottom and the cabbage on top. Cover with a lid again. After 20 minutes, season with spices, salt, pepper and add sugar.

Sugar acts as a flavor enhancer! So don't be afraid to add it!

Mix everything well. Place the meat under the cabbage again so that it is completely stewed.

We determine readiness by the softness of the ribs. As soon as they become soft and light transparent juice comes out of them, the dish is ready. Be sure to taste to make sure there is enough salt and other spices.

Transfer the stewed cabbage with ribs to a plate.

I usually place the cabbage in a mound in the center of the plate and arrange the ribs around it. Sprinkle everything with parsley or dill.

Look how appetizing and delicious it all is!