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

Cabbage stew with meat is considered a nutritious and easy-to-cook dish. At the same time, in diet food it occupies a leading position due to right combination ingredients. The dish acquires a piquant, unique taste, if you add to it sausages, mushrooms, smoked meats or minced meat.

How to stew cabbage with meat - a classic recipe

Classically cooked stewed cabbage with meat is a food that comes from a Soviet-era canteen. Prepare a vegetable in a saucepan with a thick bottom or a cauldron.

Ingredients:

white cabbage - 1 kg;
lean meat - 0.5 kg;
onion turnip - 2 pcs.;
tomato paste - 2 tbsp. l.;
vinegar 6% - 1 tbsp. l.;
sugar - 1 tbsp. l.;
wheat flour - 1 tbsp. l.;
spices (pepper, Bay leaf);
salt to taste.

Cooking algorithm step by step:

Rinse the meat and pat dry.
Chop onion and cabbage. Use a special knife for shredding.
Cut the meat into small pieces and fry until a crust forms in oil. Then add the onion and cook for 5 minutes.
Place shredded cabbage on top. Pour in half a glass of broth, if not, then water. Cook on low heat for 45 minutes.
Submit tomato paste into a small bowl, add flour and mix. Then add vinegar, salt, sugar.
Add everything to the pot along with the spices.
Stir and continue to simmer for another 10 minutes.

The classic recipe is ready.

Braised cabbage with meat and potatoes

The dish is prepared in a cauldron or you can use a large saucepan. Stewed cabbage with meat and potatoes is considered an all-season dish, it is prepared all year round.

Required products:

meat - 500 g;
cabbage - 500 g;
potatoes - medium 5 pcs.;
tomato paste - 4 tbsp. l.;
bulb;
carrot;
peppercorns;
salt.

Cooking steps:

Wash and then cut the meat into small cubes. Pour oil into a saucepan, fry the product until medium doneness.
Cut the onion into half rings, and the carrots into strips.
Combine vegetables with meat. Cook for 15 minutes.
Peel and then cut the potatoes.
Pour the potato cubes into a saucepan and cook for 5 minutes.
Chop cabbage forks, add to vegetables. Close the lid and then cook for 10 minutes.
Dilute in 100 gr. water paste, add salt. Pour into a cauldron, put bay leaf and pepper.
Simmer until done.

If the cabbage turns dry during cooking, you can add half a glass of broth or water.

Sausage Recipe

Cooking stewed cabbage with sausages is easy.

This will require:

medium sized cabbage;
sausages - 2 pcs.;
carrot;
large tomato;
olive or sunflower oil - 3 tbsp. l.;
salt;
spices.

Let's start cooking:

Chop the cabbage, cut the onion into half rings, and pass the carrot through a grater.
Pour oil into the bottom of the pan.
Fry onion half rings over low heat until golden brown.
Add carrots, and after 3 minutes pour chopped forks.
Simmer for 25 minutes and stir.
Chop the tomato and place in a bowl with vegetables.
Peel the sausages, finely chop and pour into the cooking dish.
Add salt with spices.
Continue simmering for another 20 minutes.

The dish cooked according to this recipe is low-calorie.

Sauerkraut stewed with meat

Before cooking, sauerkraut is squeezed out and tasted. If the taste is sour, then you need to pour cold water and rinse. If it does not help, then it is allowed to boil for 10 minutes. Then drain the liquid and squeeze out.

Ingredients:

sauerkraut - 700 gr.;
meat - 500 gr.;
onions - 2 pcs.;
tomatoes 2 pcs. can be replaced with tomato paste - 4 tbsp. l.;
vegetable oil- 4 tbsp. l.;
spices (cumin seeds, fragrant with hot pepper);
salt.

Start cooking:

Cut the meat into medium sized pieces.
Chop the onion, then fry a little.
Fry the meat with cumin until it turns white, about 10 minutes.
Add tomatoes and pour hot water. The liquid should just cover the contents of the pan.
Add sauerkraut to the rest of the ingredients and simmer for 60 minutes. Salt shortly before being ready.

Garlic lovers can add it at the end of cooking.

Cauliflower stew with meat

For cooking, you need a frying pan with a lid.

You will also need:

cauliflower - 0.2 kg;
pork - 0.5 kg;
sour cream - 0.5 kg;
water - 1 l.;
dry, ground spices (paprika, coriander, ginger and garlic) - 0.5 tsp;
salt.

Cooking steps:

Divide the cabbage into inflorescences. Dip them in salted boiling water. Withstand no more than 6 minutes. Then separate from the water and let the liquid drain.
Cut pork, chicken or young beef into pieces.
Put the meat on the bottom of the container and pour it with low-fat sour cream.
Pour cool water, sprinkle with dry spices, as well as salt. Cover with a lid and cook for 20 minutes over low heat.
Add inflorescences, simmer for 15 minutes, not forgetting to stir. At the end, sprinkle with herbs.

A little liquid will remain in the cooked dish, this is a mixture of sour cream and meat broth.

with rice

How to stew cabbage with rice, what would be delicious? It's really easy.

For cooking you will need:

cabbage - 0.5 kg;
rice - 150 gr.;
tomato juice- 100 gr.;
water - no more than 1 liter;
carrots and onions 1 pc.;
vegetable oil - 4 tbsp. l.;
ground pepper;
salt.

Cooking progress:

Chop the cabbage, better not finely.
Rinse rice well.
Put the cabbage in a saucepan, pour 2 tbsp. l. oil and fry a little while stirring.
Add washed rice.
Pour the contents of the saucepan with water, it should cover everything completely.
Put to simmer over moderate heat.
Fry onion half rings in a pan until golden brown in the remaining oil.
Add the carrots passed through a coarse grater and fry for another 3 minutes.
Pour in the tomato juice and cook for 5 minutes.
Attach the contents of the pan to the cabbage and rice. Add salt and pepper, mix.
Simmer over moderate heat until done.

With meat and buckwheat

It turns out lovely dish when they stew cabbage with meat and buckwheat.

To cook you need:

cabbage - 400 gr.;
buckwheat - 200 gr.;
pork - 700 gr.;
onion - 50 gr.

Step by step description:

Cut the onion into half rings, cut the meat into medium cubes and chop the cabbage.
Fry the meat until white, then add the onion and after 5 minutes add the cabbage. Simmer everything for 20 minutes.
Boil buckwheat separately.
Mix everything, salt and simmer until tender.

It takes 50 minutes for the hostess to prepare this wonderful and original dish.

With meat and mushrooms

This recipe for cabbage with meat in a slow cooker will turn out to be unusually tender.

Products:

mushrooms (champignons) - 200 gr.;
meat - 400 gr.;
cabbage - 700 gr.;
sunflower oil - 2 tbsp. l.;
water - 1 glass;
carrot;
2 cloves of garlic;
ground pepper;
salt.

Where to begin:

Cut the meat into medium pieces, chop the cabbage forks. Mushrooms cut in the form of plastics, and the onion in half rings. Grate the carrots, drive the garlic through the press.
Pour oil into the capacity of the multicooker and fry the onion in the “Frying” mode.
Add mushrooms and continue frying for another 10 minutes.
Then it was the turn of meat with carrots. Fry for a quarter of an hour.
Add chopped cabbage, salt, add spices, as well as water.

Features of cooking stewed cabbage

Taste ready meal depends not only on the quality of the products and the technology of preparation, but also on the capacity in which the quenching process will take place.

in a frying pan

To stew cabbage, you need to choose a suitable frying pan. A pan with a non-stick coating and standard sides is best suited. Does a great job and Cast-iron pan. A cooked vegetable in a pan is something between a stew and fried dish. It is necessary to ensure that the liquid in the pan does not completely evaporate, otherwise the cabbage may fry and then burn.

In a slow cooker

The slow cooker has firmly established itself in the modern kitchen. Stewed cabbage in it turns out to be very tender, since the entire cooking process takes place at a constant low temperature.

In the oven

Cabbage cooked in the oven is delicious and tender.

But you need to know a few points in cooking:

Bake only ripe, dense heads of cabbage.
The weight of the fork is not less than 1 kg.
The head of cabbage should not have extraneous odors, otherwise they will intensify during baking.
The baked vegetable goes well with cheese, with white fish.
It is not recommended to finely chop the cabbage, otherwise it will resemble porridge.

No matter what technology cabbage is cooked, it is always dietary product. It contains a large number of vitamins, as well as micro and macro elements useful for humans.

When you read all my recipes, you will understand that stewed cabbage - universal dish in which you can add any ingredients. I hope that the ideas presented in this article will inspire you to culinary experiments!

But first, a few tips for those who want to cook stewed cabbage for the first time.

The upper leaves (3 - 4 pieces) must be removed, especially if they have any damage. It is not necessary to wash the head.
Cut the cabbage into 4 parts. Cut out the stems. Finely shred sharp knife or rub on a special grater.
Sauerkraut for stewing is better to choose not very sour. It should not be washed, otherwise you will wash out all the vitamins from it.
It is better to add sugar to your taste too.
Chop large pieces of cabbage.
If you add 1 - 2 tablespoons of flour, then the cabbage will acquire a density and a peculiar taste. Fry the flour until golden brown in a pan without oil. Stir constantly. Add to cabbage 5 minutes before done.
To fresh cabbage acquired more sour taste, 15 minutes before readiness, you can add a tablespoon of 6% vinegar. 9% is better to dilute a little with water.
Young cabbage is stewed on average 10 minutes less than old cabbage.
Bad smell, which exudes cabbage during stewing can be neutralized in several ways:

- put a piece of stale bread on top. When it gets wet, take it out with a slotted spoon and change it. You can wrap it in gauze or a clean cloth;

- put in a frying pan a few washed walnuts right in the shell;

- cover the pan with a cloth soaked in vinegar, and then a lid.

Content:

The easiest recipe for stewed cabbage

Chop required amount. Sprinkle lightly with salt and rub with your hands so that the cabbage starts up the juice. To the frying panpour in some vegetable oil. Put the cabbage there, cover with a lid and make the slowest fire.

Stir occasionally so that the cabbage does not burn.

After 20 minutes, when the cabbage becomes a little softer, dilute the tomato paste. You can also useconcentrated tomato juice or tomatoes.

I like more tomatoes. Usually, on a cabbage pan, II take 2 tablespoons of concentrated. Add a glass - two of warm water to the pasta (so it will disperse better), salt, sugar and peppertaste. The tomato should be sweet and sour.

If you are stewing sauerkraut, make the tomato sweeter.

Pour the mixture into the pan so that the liquid almost covers the cabbage. Don't be afraid if it seems to you that the liquid is too much.Most of it will evaporate during stewing. AT last resort, then it can be drained.

Stew the cabbage until cooked (it should become soft and absorb the tomato mixture) for another 20 minutes with the lid closed.

Another simple recipe for stewed cabbage with onions

Ingredients:

head of cabbage;
onion 1 - 3 heads (depending on the size of the head and on your taste);
tomato paste - 1 - 2 tablespoons or tomato juice - a glass, or 5 - 6 tomatoes;
water - a glass or more;
salt, sugar. pepper - to taste.

Onion cut into half rings. Fry it until golden in vegetable oil.

Put one or two tablespoons of tomato paste there and lightly fry along with onions. Season the pasta with salt, sugar and pepper.

Add cabbage and mix well. Cover with lid and reduce heat to low.

After 5-7 minutes, add hot water so that the liquid almost covers the cabbage. Let it boil and lower the fire again. Taste and add salt, sugar and pepper as needed.

Simmer until cooked under the lid, not forgetting to stir occasionally.

Cabbage stewed with sausage or sausages

Ingredients:

head of cabbage;
onion - 2 large heads;
carrots - 1 piece;
tomato paste - 2 tbsp. spoons
boiled sausage (sausages or sausages) - about 300 g;
salt, sugar, pepper to taste;
Bay leaf,
vegetable oil for frying.

Everything is done as in the previous recipe, just add more carrots, sausages or sausage. Cut these sausages into arbitrary pieces and fry on a vegetable or butter as you like.

If you doubt the freshness of sausages or sausages, just fry them longer. But make sure they don't turn into crackers.

Rub the carrots on a coarse grater and lay them out for frying to the onion, and then add the tomato paste.

We spread the fried sausages in cabbage about 10 minutes before readiness.

Braised cabbage with meat or chicken

Ingredients:

head of cabbage;
meat - pork, chicken, veal or beef - about 500 gr.;
onions - 2-3 heads;
tomato - paste - 2 - 3 tbsp. spoons (can be replaced with tomatoes or juice);
water - 1 - 1.5 cups;
vegetable oil for frying;
salt, sugar, pepper to taste.

Wash meat under cold water. If you are cooking with chicken, remove all the bones. We cut into small pieces. Salt and pepper to taste. Fry until golden brown in vegetable oil in a pan in which we will make stewed cabbage.

Transfer to another bowl.

We cut the onion into half rings and fry in the oil left over from the meat - this will be tastier.

Add tomato paste to the onion and, stirring constantly, fry it for 3 minutes.

Now we put chopped fresh or sauerkraut in the same place - it must first be squeezed out. Mix well so that the paste is evenly distributed.

Add salt, sugar, pepper.

Fry cabbage with tomato and onion for 5 minutes.

Adding hot water to lightly cover the cabbage. Let's boil. Reduce heat to low and add meat.

Cover everything with a lid and simmer until cooked (about 40 minutes), not forgetting to stir and periodically try to adjust the taste.

There are times when you don’t want to dirty extra dishes. Therefore, meat can be fried with onions. Only onions should be put when the meat is already browned. And then add the tomato and cabbage.

How to deliciously stew cabbage with meat in a slow cooker

cabbage - half a can of medium size;
pork - 500 g;
onion - 1 pc.;
carrots - 1 pc.;
tomatoes - 3 pcs.;
water - 1 glass;
salt, sugar, pepper to taste;
dill (can be frozen or dry) - to taste.

Cut the meat into small pieces and place in a bowl. Place shredded cabbage on top.

Next add finely chopped tomatoes.

They have finely chopped onions and grated carrots on a coarse grater.

Add salt, sugar and pepper. Fill with water.

We set the “Extinguishing” mode and the timer for an hour and a half.

An hour after the start of cooking, the vegetables must be mixed.

At the end of the process, sprinkle the dish with dill and you can serve.

Recipe for delicious stewed cabbage with potatoes in a pan

Ingredients:

potatoes - 5 pieces;
cabbage - polkochana;
onion - 1 pc;
carrots - 1 pc;
tomato paste - 2 tbsp. spoons;
water - one and a half glasses;
1 bay leaf;
cumin (to taste);
salt, sugar, pepper;
vegetable oil for frying.

Peeled onions and carrots cut into strips. Cut the potatoes however you like.

Shred the cabbage. It should be about twice as much as potatoes, because when stewing, its volume will decrease.

Fry potatoes in vegetable oil until half cooked. Leave it for now.

Fry the onion in the same oil. After 3 minutes, add carrots to it, and then cabbage.

Simmer everything together for about 5 minutes. We add water. We also bring it to half-readiness.

Now we add our not quite ready potatoes and spices.

We put tomato paste diluted with water. Bring to a boil. We try, adjust the taste.

Simmer under a lid over low heat until tender.

A simple recipe for cabbage stewed with zucchini - step by step cooking with photos

Ingredients:

carrot - 1 pc.;
onion - 1 pc.;
cabbage - about 300 g;
zucchini - about 400 g;
sour cream - 4 tbsp. spoons;
tomato juice - a glass;
sugar - 1 tbsp. spoon (without a slide);
salt - 1.5 teaspoons;
ground black pepper - 2 pinches;
bay leaf - 2 pcs.;
citric acid - on the tip of a knife.

Cut the carrot with a knife.

Put it in a frying pan with hot oil.

Chop the onion coarsely.

And add it to the carrots.

It is better to cut the cabbage into squares. And send it to the fried carrots and onions. All this is lightly fried.

Wash the zucchini, cut off the peel, also cut into small squares and add to the pan with cabbage.

Lightly fry everything together until the zucchini starts to juice.

As soon as the juice has appeared, add all the spices, mix.

Cook over medium heat, stirring constantly, until the excess liquid has evaporated. Then add sour cream and tomato juice.

Mix thoroughly. Turn off the heat, cover with a lid. Taste after 5 minutes after boiling. Add if any spices are missing. Simmer until done.

How to cook vegetable stew with cabbage can be viewed in.

Stew cabbage with minced meat

cabbage - 1 medium fork;
minced meat (any) - about 500 gr.;
onion - 1 pc.;
carrot - 1 pc.;
tomato - 2 tbsp. l. or fresh tomatoes, or in own juice- 4 - 5 pieces;
water - half a glass;
bay leaf - 2 pcs.;
vegetable oil - 3 tbsp. l.;
salt and ground pepper - to taste.

Cut the onion and tomatoes into small pieces. Grate the carrot on a coarse grater. Finely chop the cabbage. If using tomatoes in their own juice, then mash them with a fork along with the juice.

Heat the vegetable oil in a frying pan and put the onion in it, fry lightly. Add carrots to it.

As soon as the carrots are lightly browned, immediately add the minced meat. Mix it well and mash it with a spatula so that there are no lumps. Cover and simmer for approximately 5 minutes.

Put a small part of the cabbage on top, close the lid and let it stew for a few minutes so that it goes limp. Then we put the next portion and so on until all the cabbage is over. Don't forget to mix everything well.

When all the cabbage is laid out in a pan, season: salt, pepper, add tomato - pasta, tomatoes or tomato juice. Mix everything well, close the lid and leave to simmer for about 5 minutes over medium heat, so that the cabbage goes limp.

Once again, mix well, reduce the heat to a minimum, cover with a lid and leave to simmer until tender.

Cabbage in the oven, stewed with mushrooms

In principle, this recipe can also be used for a frying pan.

Ingredients:

cabbage - 1.5 kg;
onions - 4 pcs.;
carrot - half a kilo;
fresh mushrooms (any) - half a kilo;
tomato paste - 2 tbsp. l.;
salt, sugar, pepper and other spices to taste;
water - 2 glasses.

Chop the cabbage, fry in parts in vegetable oil. Put the fried cabbage in a saucepan that you put in the oven.

Chop the onion randomly and fry it in a small amount oils.

Grate the carrots on a coarse grater, add to the onion and fry lightly. Put the vegetables into the cabbage.

Cut the mushrooms into arbitrary small slices. If you are using dried mushrooms then they must first be soaked in water. Fry mushrooms with the minimum amount oils. The juice that they secrete must be poured into a saucepan with cabbage. Add some mushrooms vegetable oil and fry a little. Put the mushrooms in a saucepan with cabbage, add spices, tomato and water.

Place the pan in an oven preheated to 180 - 200 degrees, do not cover with a lid.

Simmer until tender, stirring occasionally and adding more water if it boils away.

15 minutes before readiness, put the lavrushka.

Braised cabbage with chicken liver and hearts

Ingredients:

cabbage - 1 kg.;
chicken liver with hearts– 500 gr
onion - 2 pcs.;
carrots - 1 pc.;
tomato paste - 2 tbsp. l.;
apple cider vinegar - 1 tbsp. l.;
sugar - 1 tbsp. l.;
salt - 1 tsp;
flour - 1 tbsp. l.;
ground black pepper- taste;
bay leaf - to taste;
vegetable oil for frying;
water - 1 glass.

There is one caveat here: the liver must be cooked quickly. Therefore, it is better to immediately separate it from the hearts, cook it, but add it to the cabbage 10 minutes before it is ready.

Put the hearts on the heated vegetable oil. Fry them until lightly browned.

There also add finely chopped onion and grated carrots on a coarse grater. Add some salt to taste and sauté for 3-5 minutes.

Add shredded cabbage. Mix everything thoroughly. We add water. Reduce the heat, close the lid and simmer for 20 minutes.

Pour the flour directly into the tomato paste, stir well, salt, pepper and add sugar, gradually bringing to the taste we need. We spread the pasta in the cabbage and pour the vinegar.

10 minutes before cooking, add the chicken liver. cabbage - 1 piece;

rice - 200 gr. (1 glass);

hot pepper - 1 piece;

sunflower oil- 50 gr.;

water - 400 gr. (2 glasses);

tomato paste - 100 gr. (2 tablespoons);

lemon acid- at the tip of a knife;

salt, sugar - to taste.

Rinse the rice beforehand and boil in lightly salted water until half cooked. It depends on the type of rice, but on average it's about 10 minutes.

Finely chop the onion. Grate the carrot on a coarse grater. Chop hot pepper finely. If you don't love spicy food, then pepper can be put less or not put at all.

Fry everything in a pan for a few minutes in a small amount of vegetable oil.

Now add finely chopped cabbage and half-cooked rice there. Mix everything well.

Close the lid. Reduce the gas to low and simmer, stirring occasionally, for 20 minutes.

While you can cook tomato sauce. But be careful and follow the indicated proportions! Rice love moisture. If you pour less water the food may come out dry. And with an excess of moisture, you get an ugly porridge. In the first case, you can add water.

Mix tomato paste with water, citric acid, salt and sugar. Try it, if you do not like the taste, adjust it by adding one of the ingredients. Lemon acid, respectively, adds sourness to your sauce. If you don't want it, then don't put it on.

Add all this to the cabbage and rice and simmer until tender, about 30 more minutes.

Braised cabbage with smoked meats

Products:

cabbage - 1 head;
red bell pepper - 1 pc.;
carrot - 1 pc.;
onion - 1 pc.;
smoked chicken leg- 1 PC. - can be replaced with any smoked meats;
tomato - 2 - 3 tbsp. l.;
lavrushka - 3 - 5 pcs.;
allspice peas - 5 pcs.;
vegetable oil for frying;
salt, sugar, pepper - to taste.

Finely chop the cabbage and lightly fry in vegetable oil for about 10 minutes.

Add tomato paste, all seasonings and bay leaf. Pour in a glass of hot water.

We mix everything well. Reduce the gas to a minimum. Close the pan with a lid. Simmer with occasional stirring until tender (about 20 minutes). Don't forget to taste to adjust the taste.

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looking for suitable recipe cabbage in the oven Choose from hundreds delicious options cooking this popular vegetable with a different set of products: casseroles, stews, pies, charlottes, roasts, meatballs, cabbage rolls and so on. White cabbage, Brussels sprouts, Chinese, cauliflower, broccoli - for every taste, with or without sauces, with cheese or sour cream, with or without tomatoes.

The five most commonly used ingredients in oven baked kale recipes are:

Regular oven baked cabbage (usually cauliflower or broccoli) - perfect side dish with meat dishes or a separate dish for vegetarians. It is prepared quite simply: cabbage inflorescences are laid out in suitable dishes, salted, peppered, sprinkled with grated cheese if desired and baked. To make the vegetables softer, it is allowed to pour a little water.

White cabbage in the oven is best cooked in the form of a casserole or stew. The first one is done like this:

Grated carrots fry with onions in oil.
Add thinly shredded cabbage, stir, fry, season and salt.
In a greased form, put a layer of vegetable layer, smeared with sour cream.
Repeat twice.
Sprinkle grated cheese on top of sour cream.
Bake until done.
You can diversify the dish by adding layers of meat, mushrooms, other vegetables, pouring tomato sauce. Cheese can also be sprinkled between cabbage layers under sour cream.

Cauliflower is baked in foil with a whole inflorescence, so that later it can be disassembled into smaller pieces. Together with cabbage, peeled garlic for flavor, rosemary are placed in the foil. Watering everything olive oil. Preparing 2 hours. Served with sour cream, cream, tomato or other sauce, also as a side dish.

The five most nutritious cabbage recipes in the oven:

You can just extinguish white cabbage in the oven instead of cooking it on the stove. All vegetables: cabbage, onions, carrots - chop, grate, mix, salt, put on a baking sheet, add water and simmer in the oven, periodically adding water. Cook until the dish is browned. Onions and carrots can be added to cabbage in fried when it turns light brown.

Stewed cabbage according to the classic recipe is very tasty - it is a separate dish that is healthy and pleasant to eat at least one without additives, even with meat, chicken, minced meat, mushrooms, sausages or sausage.

Previously, this dish was cooked in a pot or pan. Now it’s delicious, simple and quick to stew cabbage in a slow cooker - it turns out no worse than in the dining room.

Cabbage is one of the main dishes of Russian and European cuisine. Hundreds of recipes and options find their lover, every housewife knows how to cook cabbage, adding to famous recipes its own flair.

So I am no exception, cabbage in all forms is present on my dinner table often and regularly. Pickled and marinated, fresh in salads and side dishes, borscht and cabbage soup, pies and casseroles.

Favorite vegetable goes well with meat and potatoes, dough and other vegetables. Healthy, low-calorie and remarkably tasty - all this is about her, the queen in our gardens and on our table.

A classic recipe for stewed cabbage in Russian. Very tasty and simple, suitable as a side dish for any meat dish.

What products do you need:

cabbage fresh early white cabbage kilo;
one medium carrot;
one bulb;
salt teaspoon;
flour a tablespoon;
tomato paste 2 tablespoons;
bay leaf;
butter 50 g, vegetable 50 g;
ground black pepper to taste.

How to stew cabbage very tasty:

We clean and wash vegetables. Shred the cabbage into strips, carrots into coarse grater, onion - small cube.
We will cook in a brazier-pan with high walls or in a cauldron.
We put the brazier on the fire and pour in the vegetable oil. Saute the onion until golden brown.
Add carrots and fry together with onions until soft.
We spread the cabbage and reduce the heat to medium, tightly close the lid.
In a small frying pan, fry the flour in butter until golden brown and add tomato paste to it, mix quickly and pour in a glass of water in small portions, stirring constantly, add salt. As soon as it boils, remove from the chase and pour into the cauldron.
Simmer the cabbage under a tightly closed lid until tender for 10-15 minutes. Pepper, add bay leaf and turn off the stove. Let's brew for ten minutes. Can be served on the table.

Your family members will appreciate your efforts!

Let's do it for Sunday family dinner with relatives, the meat is different, but we will take a turkey fillet so that after dinner we have the strength to go for a joint walk or play outdoor games, and not just lie down, digesting heavy beef or pork. Can be done in layers portion pots, or you can, like me - everything in a deep baking sheet and tightly foil on top.

half a kilo of turkey fillet;
half a kilo of potatoes;
a head of cabbage for half a kilogram;
two medium bulbs;
one large carrot;
vegetable oil three tablespoons;
salt pepper;
half a glass of sour cream;
bay leaf.

Cooking:

We clean and wash the vegetables, cut a head of cabbage about a teaspoon into small strips and knead with our hands, thoroughly and diligently, this is necessary to reduce the volume.
We skip the turkey fillet through a meat grinder or cut it into thin strips, as you like.
Pour oil on a baking sheet and spread the meat, evenly distributing it over the entire baking sheet, add a little and pepper.
On top of the meat we place potatoes, chopped into strips.
In the next layer, put a mixture of cabbage with onions and carrots, be sure to pour the released juice into a baking sheet, seal with your hands, grease with sour cream, put a bay leaf and cover with foil.
We put in the oven, heated to 200 degrees, and cook for exactly an hour.

I really like the speed of preparation, and my homemade taste and satiety of the dish!

Well, the multicooker is a well-known assistant, laid everything down and wait for it to ring, that's ready!

Ingredients:

a kilo of white cabbage;
one large carrot;
two bulbs;
packaging of sausages;
two red fleshy tomatoes;
a teaspoon of salt
spices to taste.

Recipe:

We wash, clean and chop the vegetables into small strips, cut the onion into cubes.
We turn on the slow cooker in the frying mode for 15 minutes, pour the oil into the bowl and put the onion, fry, stirring until golden brown and add the carrots.
Fry until cooked, and add sausages cut into small pieces. We fry them with care.
We spread the tomatoes and fry together with other vegetables and sausages.
After five minutes, add the cabbage and mix thoroughly, pour in half a glass of water.
Close the lid tightly and switch to the stew or soup mode for 25 minutes. Make sure to keep it closed!
After the signal, you can blow off steam and eat.

Fast and tasty!

I think I have always known this recipe. This is how my grandmother and great-grandmother cooked, this is how my student daughter can cook, and my whole family loves this dish very much, to which we serve push potatoes on the table.

small fork;
a pound of minced meat of any;
two tomatoes;
two bulbs;
bell pepper one;
a teaspoon of salt;
a third of a glass of vegetable oil;
ground black pepper;
bay leaf.

Cooking:

We wash and clean the vegetables, remove the seed chamber from the pepper.
We put a cauldron on the fire and pour oil into it. We spread the minced meat, salt and pepper well. Fry while stirring.
Cut the onion into small cubes and spread it to the meat, when it becomes lightly fried, stir.
Three carrots and add to the cauldron, continue to stir occasionally, at this time we cut the pepper into thin half rings.
We spread the pepper in a cauldron and continue frying, cutting the tomatoes into strips.
We put the tomatoes, mix and chop the forks. It can be launched into the cauldron in batches as it is cut and do not forget to mix.
When all the cabbage is in the cauldron, we throw the lavrushka on top, pour in a glass of water and close the lid tightly.
Simmer over medium heat for half an hour, stirring occasionally.

Well, very tasty and satisfying, bon appetit!

See what you can cook with cabbage for the winter:

Delicious sauerkraut: a classic recipe and recipes for sauerkraut for the winter

Braised cabbage with chicken and potatoes in a saucepan (in a frying pan)

You can cook with fillet, or you can just chop the chicken into small pieces and cook with the bones.

What do you need:

chicken meat half a kilo;
head of cabbage for half a kilo;
potatoes 6 pieces of medium size;
one bulb;
one carrot;
two tomatoes;
vegetable oil 3 tablespoons;
a couple of cloves of garlic;
lavrushka leaf;
a teaspoon of salt with a top;
pepper and seasonings to taste.

Whole cooking process:

Wash and clean vegetables.
We put the cauldron on heating and pour oil into it. Add finely chopped garlic and fry until golden brown, stirring.
We chop the chicken into pieces and send it to fry in a cauldron with salt, pepper and spices, stirring.
We cut the potatoes into large slices and add to the cauldron when the chicken becomes rosy.
We cut the onion into a small slice and send it to the cauldron, do not forget to stir.
Three carrots and send there.
The next turn of tomatoes is in large cubes, and then a head of straw.
Pour a glass of water, close the lid tightly and simmer for a quarter of an hour. Ready!

Enjoy your meal!

It is only as a side dish for a meat dish or as a filling in a cabbage pie.

fresh white cabbage kilo,
onion one piece
two tablespoons of tomato paste,
one carrot,
salt one tsp,
ground black pepper,
three tablespoons of vegetable oil,
a tablespoon of sugar
one leaf of lavrushka.

Cooking:

All at once, except for the tomato paste and lavrushka, put in a roasting pan and mix.
Close tightly with a lid and put on medium heat.
Dilute the pasta in a glass of water and add to the brazier when it boils. Simmer for twenty minutes under a tightly closed lid, stirring occasionally.
Lavrushka put when turn off the stove.
Let stand on a hot plate for 10-15 minutes to come.
You can eat.

If you cook it as a filling in a pie, then the water in which to dilute the tomato paste is a little, literally a couple of tablespoons, and simmer with the lid open so that excess moisture evaporates.

Cabbage stewed from sauerkraut with minced meat

We will cook with minced meat and rice. This is my favorite recipe, I cook it this way most often. It turns out quite independent dish, tasty and very satisfying. In my family, it is especially loved for its ease of preparation and speed of eating.

Ingredients:

any minced meat, but best of all from pork, so fatty;
rice two glasses;
sauerkraut with carrots liter bowl;
salt and pepper to taste;
onion two pieces;
vegetable oil by eye to cover the bottom of a millimeter by three in the brazier;
lavrushka leaf.

Pour oil into the frying pan and set to fry the minced meat, breaking it into small pieces with a spoon. We salt and pepper it as we would salt if we cooked one minced meat, and pepper, of course, thicker based on the full volume of the dish.
We clean, cut the onion into a small cube, add it to the minced meat when it becomes lightly fried, and fry a little together.
We launch cabbage, washed from excess salt and folded into a colander, mix and close the lid tightly. We simmer for ten minutes.
Pour the washed rice and pour three glasses of water, mix and simmer over low heat after boiling for another 15 minutes, throw a leaf of parsley, turn off the heat and do not touch for another fifteen minutes, so that the dish is infused.

It turns out yummy and delicious, you will lick your fingers right to the last!

We have already stewed with sausages in this selection, now let's stew not only with sausages, but also add potatoes.

half a kilo of sausages;
a liter bowl of sauerkraut;
one large onion;
two tomatoes or a tablespoon of tomato paste;
a liter bowl of peeled and cut into large slices of potatoes;
vegetable oil 5 tablespoons;
pepper and salt;
lavrushka leaf.

Cooking:

Pour the oil into the frying pan and set to fry the onion, cut into small cubes, until golden brown.
Pour the sausages, cut into pieces, and lightly fry.
Add potatoes and fry everything together.
We spread the cabbage thoroughly washed and thrown into a colander and pour in the tomato paste diluted in a glass warm water, mix, throw the lavrushka and close the lid tightly.
After boiling, simmer over low heat for about twenty minutes.

When serving, you can sprinkle with finely chopped herbs. Enjoy your meal!

Braised cabbage with mushrooms and chicken in a cauldron

We will do it not only with mushrooms, but also with chicken, you can do without it, but chicken is definitely tastier.

half a kilo of fresh cabbage;
chicken fillet three hundred grams;
one large onion;
one carrot;
boiled mushrooms, any, half-liter bowl, more, you can’t spoil the cabbage with mushrooms;
vegetable oil a quarter cup;
pepper and salt to taste.

Cooking:

Pour oil into a frying pan and fry the mushrooms, cut into small pieces until half cooked, pour in the finely chopped fillet and fry together with the mushrooms.
Add diced onion and fry lightly with mushrooms.
The next turn of carrots, grated on a coarse grater, is also lightly fried.
We lay the cabbage, cut into strips, mix and tightly close the lid. Stew for ten minutes, salt, pepper and again stew for another ten minutes under a tightly closed lid on the smallest fire.

Enjoy your meal!

"Bigos" (Bigus) with cabbage, potatoes and chicken, as in the Soviet soldier's canteen - video recipe

Bigos or in the common people Bigus is Polish, Lithuanian, Ukrainian or Belarusian a traditional dish from sauerkraut or salty. During Soviet times, soldiers in the Soviet army were often given such a sauerkraut dish.

Not today Soviet Union and housewives learned how to stew Bigus (Bigos) with meat and potatoes from fresh cabbage.

The advantage of this dish is that from simple conventional products very fragrant and interesting combination meat.

How to cook delicious stewed cabbage: secrets and tips

There is only one secret here - do not leave the dish being prepared unattended! When frying, stir constantly to prevent burning, and if it starts to scald and stick, then quickly pour in a little water and mix!

During stewing on low heat under a tight lid, there is nothing to climb into the pan over and over again and release steam, just mix at the beginning and end of stewing!

Dare, and everything will work out for you!