Stewed cabbage with meat recipe food. Delicious stewed cabbage with meat

Calories: Not specified
Cooking time: Not specified

Stewed cabbage with beef, the recipe for which we offer, turns out to be tasty, nutritious, and not too high in calories, and both the meat and the side dish for it are prepared right away. And you can please everyone with this dish, especially men. It has long been noticed that men perceive stewed cabbage only in the company of sausages, sausages or meat, and so that there is more meat or various meat products. See how to cook and be sure to use the recipes.
For yourself, you can stew just cabbage, but this trick won’t work with men; in a man’s understanding, food should be substantial and satisfying. This is exactly the recipe for stewed cabbage with meat that we offer.
To make beef cook faster, choose the softest meat - tenderloin or rib, thick edge. Make the pieces not very large, but noticeable so that the meat does not get lost among the stewed cabbage.

Ingredients:

- beef – 500 gr;
- white cabbage – 600-700 gr. (half a small head);
- onions – 3 pcs;
- carrots – 1-2 pcs;
- tomato sauce – 3 tbsp. l;
- salt - to taste;
- coarsely ground black pepper – 1 level teaspoon;
- red pepper (hot) – 0.5 teaspoon;
- bay leaf – 2 pcs;
- refined vegetable oil – 4 tbsp. spoons;
- any greens – 1 bunch.

How to cook with photos step by step

We cut off all the films from the meat so that it is clean. Wash, dry and cut into portions measuring 3x3 cm or so.




Heat the oil in a saucepan or thick-walled pan. Place the meat in portions and fry over medium-high heat.




The meat should change color and brown slightly. When all the pieces are fried, return everything to the saucepan (saucepan, frying pan), salt to taste. Add enough water to cover the meat halfway. Cover and simmer over low heat for about one hour or a little longer until the beef is soft.






Let's try the meat. If it's almost ready, start chopping the vegetables. Cut the onion into large half rings. Shred the carrots into thick strips or cubes.




We evaporate the gravy from the meat. Add onion. Stir, continue to simmer, lightly frying the onion (until soft).




Add carrots to the meat and onions. Simmer the vegetables and meat for about 10 minutes under the lid until the vegetables are saturated with oil and become softer.






Shred the white cabbage not very thinly, into strips. Make the cuts larger than for the salad, otherwise the cabbage will lose its appearance when stirred and become a shapeless, homogeneous mass.




Add cabbage to meat and vegetables. Simmer without covering or stirring until the cabbage has settled.




Then add tomato sauce (or tomatoes in their own juice), mix, lightly fry the sauce. Pour in half a glass of water, cover with a lid and simmer until the cabbage is ready. If necessary, add water, but at the end of stewing, all the liquid should evaporate or be absorbed by the cabbage and meat. Determine readiness according to your taste - some people like the stewed cabbage to remain crispy, while others like it when it becomes completely soft. At the end of stewing, add some salt to the cabbage, pepper, and add bay leaf.




Cabbage stewed with beef will be tastier if you let the finished dish sit for half an hour. To prevent anything from getting cold, wrap the saucepan or pan in a towel and keep it tightly closed, leaving it on the switched off burner without removing the lid. Before serving, sprinkle the meat and cabbage with fresh herbs and place on plates. Serve with rye bread, hot peppers, sour cream, and for a male company, take the steamy bottles of beer out of the refrigerator. Bon appetit!






Author Elena Litvinenko (Sangina)
Also try to cook

Stewed cabbage with beef- a fairly satisfying second course that is independent and does not need a side dish, as many men think. The cabbage in this recipe turns out juicy and tender, and the meat is incredibly soft and tasty. To prepare the specified amount of ingredients, we will need a fairly large frying pan or wok.

Ingredients

• cabbage 1 kg
• beef 800 g
• onion 1 piece
• carrot 1 piece
• tomatoes 2 pcs.
• tomato paste 3-4 tbsp. spoons
• salt to taste
• ground black pepper to taste

For this recipe, you should select beef without veins, choose the softest meat - tenderloin or adrenal part, thick edge.

Preparation

To begin with, we peel the cabbage from the top layer of leaves, wash it and cut it into thin strips.

We leave the cabbage to wait in the wings and start working on the vegetables. Here they are, waiting for us.

We clean and wash the onions and carrots. Cut the onion into quarter rings, and grate the carrots on a coarse grater.

Wash the tomatoes and cut into small cubes.

Let's start working with meat. Wash it well, if there are veins and films, then cut them out and cut them into pieces. We make the pieces not very large, but noticeable so that the meat does not get lost among stewed cabbage.

Heat a large frying pan or wok, pour in the required amount of sunflower oil, wait until it warms up well and fry the meat until golden brown at maximum power. With this process we lock the juice inside the pieces and they should not be hard. Salt the beef and mix. Then, pour in a small amount of water (50-60 ml), reduce the power to slightly below medium, close the pan with a lid and leave the meat to simmer for 20 minutes.

Meanwhile, in another frying pan at medium power, lightly fry the onion until golden brown, after a couple of minutes add the carrots to it, fry them together for a few minutes, then add the tomatoes. After this, fry the vegetables for a couple more minutes and remove them from the heat.

20 minutes after the meat starts stewing, add chopped cabbage to it and stir.

Simmer for another 15 minutes, stirring occasionally. Then add the fried onions, carrots and tomatoes. Salt, add ground black pepper, and 3-4 tablespoons of tomato paste or ketchup.

Stir, cover with a lid and simmer on low power for another 25-30 minutes. Determine readiness according to your taste - some people like the stewed cabbage to remain crispy, while others like it when it becomes completely soft. When readiness is determined, remove from heat and let it brew for 20 minutes. As you can see, everything is quite easy and simple.

Stewed cabbage with beef You can serve it on the table, decorating the plate with sprigs of dill or parsley. Sour cream and rye bread go well with this dish. Bon appetit!

• 500 g veal or other meat;
• vegetable oil - for frying;
• 1 kg cabbage;
• 1 medium onion;
• 1 medium carrot;
• 1 tomato;
• ½ cup boiling water;
• dill, salt, pepper - to taste.

For stewing, you can take white cabbage, Chinese cabbage, cauliflower, fresh or. Pieces of meat can be replaced with minced meat, sausages or sausage, or you can do without meat ingredients altogether. Vegetables, mushrooms, prunes, beans, tomato paste, and all kinds of spices will help diversify the taste.

Preparation

Heat the vegetable oil in a frying pan, add the meat, fry it a little and simmer in its own juices for about 20 minutes, covering with a lid.

Wash the fresh cabbage well and chop it.

If you are using sauerkraut, first sort it out and cut it into equal pieces. To remove excess acid, rinse the cabbage with cold water.

Peel the tomato and cut into small cubes.

Add onions, carrots and tomatoes to the meat. Stir.

Add cabbage. If it turns out to be a heap, don’t worry: the vegetables will definitely get fried.

Shredded cabbage can be pre-fried in oil until golden brown. This will give the dish a pleasant appearance and aroma. It is better to choose unrefined oil: it is more aromatic.

Pour in a little boiling water or broth (the latter will make the cabbage tastier) and cover the pan with a lid.

Simmer over low heat, stirring every 5-7 minutes. If you can't stand the smell of cabbage cooking, add a large piece of stale bread to the pan. This will help get rid of the smell. Remove the bread before turning off the stove.

Cooking time depends on the age of the cabbage: young cabbage is stewed for 10–15 minutes, old and dense cabbage is stewed for about 30 minutes.

To get a pleasant sweet and sour taste, 7-10 minutes before cooking, you can add a teaspoon of sugar and table vinegar to the pan. If you are stewing sauerkraut, you do not need to add vinegar.

If you simmer cabbage for too long, it will turn into mush. Determine readiness by softness and taste: a specific pungency and bitterness should appear.

Flour will help make the dish thicker. 4-5 minutes before readiness, add 1 tablespoon of flour for each kilogram of cabbage, fried in butter or dried in a frying pan until light beige.

When the cabbage is ready, salt and pepper it. Mix well, cover and let sit for a couple of minutes.

Add your favorite greens before serving.

By the way, you can stew cabbage in the oven at a temperature of 165–170 °C so that boiling is minimal.

Calories: Not specified
Cooking time: Not specified

Stewed cabbage with meat in a pan, the step-by-step recipe for which you are watching, is prepared from products that are usually found in the house. The simplicity of preparation is that all the ingredients are placed one by one in one saucepan, so after cooking you do not have to additionally wash the pan after sautéing the vegetables and preheat the oven to prepare the dish. To prevent the stewed cabbage from turning out boring and dull, you need to add spices to it - black mustard seeds, bay leaf, cumin and chili pepper.
It will take 60 minutes to prepare. The ingredients listed make 3 servings.

Ingredients:
- meat (pulp only) – 450 g;
- white cabbage – 850 g;
- stem celery – 200 g;
- carrots – 100 g;
- chili pepper – 1 pc.;
- bouillon cube – 1 pc.;
- bay leaf – 3 pcs.;
- flour – 30 g;
- ground red pepper – 5 g;
- mustard seeds – 15 g;
- cumin – 10 g;
- olive oil – 20 ml;
- salt, suneli hops, herbs.

Recipe with photos step by step:

First, we prepare a classic vegetable sauté from onions, celery and carrots. So, heat the olive oil in a deep saucepan, add a finely chopped onion.




Then add the diced celery stalks. Instead of stems, you can take celery root and grate it on a coarse grater.




Add grated carrots to the onions and celery, cook the vegetables for several minutes until they become soft.




Pour wheat flour into the bag and add ground red pepper. Cut the meat into medium-sized cubes, throw into a bag with flour and pepper, shake. You can use any meat for this recipe - chicken fillet, lean pork or young beef. Do not cook this dish with tough meat; the vegetables will be overcooked while it is cooking.






Place the meat in a saucepan with the onions, carrots and celery.




Add a chili pepper, cut into strips, and fry the vegetables and meat for 5 minutes.




Next, add thinly chopped white cabbage, bay leaves, salt to taste and a crumbled meat broth cube.




Cover the pan with a lid and simmer over medium heat for 45 minutes. 5-10 minutes before readiness, add black mustard seeds, cumin and suneli hops.






Serve the stewed cabbage with meat immediately to the table,




Before serving, sprinkle with fresh herbs. Just as easy and doesn't take long to prepare

If there is cabbage in the house, the table will not be empty! And if stewed cabbage is on the menu, you are an unsurpassed hostess! Folk wisdom and personal observations allowed us to make such an impromptu on the cabbage theme, considering the option of stewed cabbage with meat! The best 6 cooking recipes with photos!

And one cannot but agree with this - they gobble up the stewed cabbage quickly and ask for more. Without forgetting to praise the housewife. Everyone is full and happy. And the home cook needs to grow above himself and look for new recipes.

Consider that you have found them. For lovers and connoisseurs of the national vegetable, stewed cabbage recipes are very tasty.

Classic stewed cabbage is a side dish called “You Can’t Think of a Better Way.” She will complete the dinner still life with both meat and boiled sausage. And potatoes with any porridge will amuse you completely.

There is only one wish for the ingredients - when you start stewing the cabbage, don’t skimp on the onions and carrots. And your dish will be guaranteed to be delicious. Pay attention to the taste of carrots. It should be tasty and sweet on its own.

The cooking process does not require any special skills. Just some recommendations based on personal experience.

1. There is no need to chop the cabbage very finely. She'll be stewing. Very small pieces may become too soft. A little larger than borscht - the most ideal option, as for me.
2. It is better to cut the carrots into strips rather than pass them through a grater. The appearance of the finished product will be more interesting, and so will the consistency.
3. It is advisable to add tomato paste or juice gradually, tasting the cabbage. In this case, you will not over-acidify the dish.
4. If you use tomato juice, I recommend adding a pinch of sugar. Just a little bit of it will highlight the taste of the dish. Any tomato paste contains sugar.
5. Use dishes with thick walls for stewing. A suitable saucepan, cauldron, cast iron frying pan.

Preparing food

• A small head of cabbage – up to 2 kg.
• Carrots – 200 gr.
• Onion – 200 gr.
• Sunflower oil – 75 – 100 ml.
• Tomato paste – 40 gr. (can be replaced with tomato juice)
• Sweet pepper – 2 small pieces. (if possible and desired). Better than red
• A little green dill
• bay leaf
• Ground salt and pepper at your discretion.

How to stew cabbage

1. Fry diced onion until translucent
2. Add carrots and bell peppers, chopped into strips. Fry everything together for min. 10 – 15
3. Add shredded cabbage. Mix
4. Fry for 5 minutes
5. Then add salt and pepper. Stir and fry for another 3 minutes.
6. Add tomato paste and water, stir. You need to add so much water that all the liquid covers half of the cabbage
7. Place a bay leaf and cover the pan. Simmer for 15 – 20 minutes. Don't forget to stir from time to time
8. Five minutes before the end of the process, you must definitely taste the culinary product and add what is missing. Cabbage should have a pleasant sourness
9. Finely chop the dill and add in 3 minutes. until the end
10. The criterion for readiness is that the liquid has boiled away and the cabbage is soft to your taste. If you read that it is too harsh, add water and simmer until tender.
11. Don't forget to remove the bay leaf from the finished product. Otherwise, the cabbage may taste bitter.

Let the cabbage stand for a while and cool a little. And then you can invite everyone to the table. Enjoy!

If you use tomato juice, still add a little water. In my opinion, water allows the cabbage to open up and absorb all the delights of the marinade. And it will become softer and tastier. In general, the culinary product will turn out juicy and appetizing.

And I want to emphasize once again - add both juice and paste gradually. It is better to add acids during the process than to over-acidify the finished product.

Recipe for stewed cabbage with meat

If classic stewed cabbage is regarded as a side dish, then with meat it is already an independent dish. Nourishing and tasty.

Any meat can be used. Both pork and beef. You just need to take into account the age of the meat and the time you have for cooking. Pork allows you to shorten the cooking time because it is softer and cooks faster. But beef usually needs to be stewed longer. But it will be delicious in both cases, this is an axiom.

Preparing a set of ingredients

• Chopped cabbage - 700 - 800 gr.
• Pork - 250 - 300 gr. (pulp)
• Carrots – 2 medium ones
• Onions – 2 – 3 pieces
• Khmeli - suneli, paprika to taste (or other favorite seasoning)
• Tomato paste - 2 - 3 tablespoons
• Vegetable oil - 80 ml.
• Ground salt and pepper to taste
• Bay leaves - a couple of pieces.

Step-by-step preparation

If you have dense beef, first simmer it in a frying pan with water until cooked. And only then add oil, onions and carrots, follow the step-by-step recipe below.

Fragrant stewed cabbage with meat can be decorated with fresh chopped herbs when serving. Household members will lick their fingers and definitely ask for more.

How to cook stewed cabbage with potatoes

Stewed cabbage with potatoes is also very good. A wonderful lean dish, and satisfying at the same time.

What products will you need?

• Cabbage - 700 gr.
• Potatoes - 3 - 4 pcs.
• Carrots – 2 medium pieces.
• Sweet pepper 1 pc.
• Onions – 2-3 pcs.
• Tomato paste 2 - 3 tbsp. (tomato juice up to 100 ml.)
• Vegetable oil - 75-80 gr.
• Seasonings, spices to your taste (paprika, dry herbs, salt, ground pepper)
• 1 – 2 bay leaves.

Step-by-step preparation

1. Fry the onion, gradually add carrots and sweet peppers, cut into strips. Fry vegetables until soft. Never overcook

   

2. Add diced potatoes. If the potatoes are not large, they can be cut into slices

   

3. Fry the potatoes until half cooked.
4. Add cabbage, stir. Fry everything together for min. 5 – 7

   

5. Then add salt and all the spices. Another 5 minutes. fry
6. Add tomato paste or juice, pour in some water, stir. The marinade should cover the cabbage at least halfway

   

7. Throw in a bay leaf and cover the pan. Simmer until done. In time it is approximately min. 20
8. Shortly before the end of the process, taste it

   

9. The dish will be considered cooked if the liquid has evaporated. The potatoes will be ready, but will remain a whole piece.

   

10. When finished, remove the bay leaf.

You can set the table. Enjoy!

Cabbage stewed in a slow cooker

I especially like to stew new harvest cabbage in a slow cooker. It turns out juicy and tender. I also add ketchup instead of tomato paste or juice. It adds a spicy note to the finished dish. Try it, you will definitely like it.

You will need ingredients

• A kilogram of young cabbage
• Onion 150 gr.
• Carrots 150 gr.
• Ketchup 2 tbsp. l.
• Vegetable oil 5 tbsp. l.
• bay leaf
• Five black peppercorns
• One clove
• Salt to taste (about 2 tsp)

How to cook

1. Cut carrots into strips, onions into half rings, cabbage into not very thin strips
2. Set the “Frying” mode and fry the carrots in heated oil for 3 minutes.
3. Add onion, fry for another 3 minutes.
4. Add cabbage and fry for 10 minutes. Stir occasionally to prevent the cabbage from burning.
5. Add ketchup, salt, bay leaf, cloves, pepper
6. Add 2 - 3 tbsp. water, stir
7. Turn on the “Extinguishing” mode for 30 minutes. Usually this time is enough for cabbage. But just in case, test its readiness after the time has elapsed. If necessary, add time and finish the dish until done.

Stewed cabbage in a slow cooker turns out incredibly tasty. The device allows it to simmer, slowly absorbing the aromas of the marinade.

Stewed cabbage. Chicken recipe

A perfect dish in every way. At the same time nourishing and dietary. And it cooks very quickly, because chicken meat does not require long frying. And most importantly – it’s very tasty!

List of ingredients

• Chopped cabbage 400-500 gr.
• Chicken fillet – 250 – 300 gr.
• Two bulbs
• One carrot
• Tomato paste – 1 – 2 tbsp. l.
• Vegetable oil - 3 - 4 tbsp. l.
• A pinch of ground pepper mixture
• Allspice, a few peas (2 – 3)
• A couple of pinches of salt.

Preparation

1. Fry the onion, cut into half rings, for 3 minutes.
2. Add carrots, cut into strips, fry for another 3 minutes.
3. Add fillet pieces and fry for 5 minutes. The meat should set slightly and turn white in the pan. No need to overcook it
4. Add shredded cabbage and stir. Fry for 5 minutes.
5. Salt, add peppers, tomato paste
6. Pour in approximately 100 – 150 ml. water, mix. Simmer for 20 minutes. The liquid should evaporate.

The dish is tender and tasty even without adding tomato paste. But this is not for everyone. I like stewed cabbage with a sour note.

Stewed cabbage with sausages

Another great option for stewed cabbage. I choose smoked sausages for this. The dish turns out exceptionally tasty and aromatic, you won’t be disappointed by the ears.

Need to prepare

• Cabbage 500 gr.
• Smoked sausages 3 pcs.
• Carrots 1 pc.
• Onion
• Tomato paste 1 -2 tbsp.
• Lenten oil 30 gr.
• Salt and pepper to taste.

Cooking technology

If you have herbs, add them at the end of cooking. It will enrich the finished dish with both color and aroma. And choose sausages to your taste, not necessarily smoked. Enjoy!

How to stew cabbage. Cooking options

We can talk endlessly about stewed cabbage and give many recipes. But since the cooking technology does not change, I decided to simply offer options for adding cabbage during stewing.

1. Mushrooms. What could be better? They are added after frying onions and carrots. And if there are forest mushrooms, then this is generally the height of grace.
2. Duck. If you have a duck, trim off some of the flesh and stew the cabbage. The cabbage turns out extraordinary. Only the meat must first be stewed until cooked, then add onions and carrots. Well, further on technology.
3. Zucchini, eggplant, bell pepper. At the height of summer abundance, they will make a worthy company with cabbage. They need to be laid after carrots.
4. Beans. Interesting and tasty, definitely try it. You just need to pre-soak it and boil it until tender. Place along with tomato paste.
5. Prunes. You don't need to add a lot of it. But a small amount will come in handy. It will be very good in the company of beef and duck. You will get gorgeous stewed cabbage.

What do you add to stewed cabbage?