Stewed cabbage with meat in a cauldron. How to stew cabbage correctly: recommendations for choosing and preparing ingredients

Stewed cabbage with meat is considered a nutritious and easy-to-prepare dish. At the same time, it occupies a leading place in dietary nutrition due to the correct combination of ingredients. The dish acquires a spicy, unique taste if you add sausages, mushrooms, smoked meats or minced meat to it.

Classically prepared stewed cabbage with meat is a food originally from a Soviet-era canteen. Prepare the vegetable in a thick-bottomed pan or cauldron.

Ingredients:

• white cabbage – 1 kg;
• lean meat – 0.5 kg;
• onion – 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:

1. Rinse the meat and dry.
2. Chop the onion and cabbage. Use a special knife for shredding.
3. Cut the meat into small pieces and fry in oil until crust forms. Then add the onion and cook for 5 minutes.
4. Place shredded cabbage on top. Pour in half a glass of broth, if not, then water. Cook on low heat for 45 minutes.
5. Place tomato paste in a small container, add flour and stir. Next add vinegar, salt, sugar.
6. Add everything to the pan along with the spices.
7. Stir and continue simmering for another 10 minutes.

The classic food recipe is ready.

Stewed 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 stages:

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

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

Recipe with sausages

Stewed cabbage with sausages is easy to prepare.

To do this you will need:

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

Let's start cooking:

1. Chop the cabbage, cut the onion into half rings, and pass the carrots through a grater.
2. Pour oil into the bottom of the pan.
3. Fry onion half rings over low heat until golden brown.
4. Add the carrots, and after 3 minutes add the shredded fork.
5. Simmer for 25 minutes and stir.
6. Chop the tomato and place it in a container with vegetables.
7. Peel the sausages, chop finely and pour into the dish being prepared.
8. Add salt and spices.
9. Continue simmering for another 20 minutes.

The dish cooked according to this recipe is low in calories.

Sauerkraut stewed with meat

Before cooking, squeeze out the sauerkraut and taste it. If the taste is sour, then pour cold water and rinse. If this does not help, then you can boil it 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, allspice with hot pepper);
• salt.

Start cooking:

1. Cut the meat into medium-sized pieces.
2. Chop the onion, then fry a little.
3. Fry the meat with cumin until it turns white, about 10 minutes.
4. Add tomatoes and add hot water. The liquid should slightly cover the contents of the pan.
5. Add sauerkraut to the rest of the ingredients and simmer for 60 minutes. Just before it's ready, add salt.

Garlic lovers can add it at the end of cooking.

Cauliflower stewed with meat

For cooking you will 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:

1. Divide the cabbage into inflorescences. Place them in salted boiling water. Leave for no more than 6 minutes. Then separate from the water and let the liquid drain.
2. Cut pork, chicken or young beef into pieces.
3. Place the meat on the bottom of the container and pour low-fat sour cream over it.
4. Pour in cool water, sprinkle with dry spices and salt. Cover with a lid and cook for 20 minutes over low heat.
5. Add the inflorescences, simmer for 15 minutes, remembering to stir. At the end, sprinkle with herbs.

There will be some liquid left in the cooked dish; it is a mixture of sour cream and meat broth.

With rice

How to stew cabbage with rice so it’s delicious? It's actually not difficult.

For preparation 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.

Preparation progress:

1. Chop the cabbage, preferably not finely.
2. Rinse the rice well.
3. Place the cabbage in a saucepan, pour in 2 tbsp. l. oil and fry a little while stirring.
4. Add washed rice.
5. Fill the contents of the saucepan with water; it should cover everything completely.
6. Simmer over moderate heat.
7. Fry onion half rings in a frying pan until golden brown in the remaining oil.
8. Add carrots passed through a coarse grater and fry for another 3 minutes.
9. Pour tomato juice into the roast and cook for 5 minutes.
10. Add the contents of the pan to the cabbage and rice. Add salt and pepper, stir.
11. Simmer over moderate heat until done.

With meat and buckwheat

It turns out to be a wonderful dish when you stew cabbage with meat and buckwheat.

To prepare you need:

• cabbage – 400 gr.;
• buckwheat – 200 gr.;
• pork – 700 gr.;
• onion – 50 gr.

Step by step description:

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

The housewife only needs 50 minutes to prepare this wonderful and original dish.

With meat and mushrooms

This recipe for cabbage with meat in a slow cooker will turn out incredibly 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:

1. Cut the meat into medium pieces, shred the cabbage with forks. Cut the mushrooms into plastic shapes and the onion into half rings. You need to grate the carrots and press the garlic through a press.
2. Pour oil into the multicooker container and fry the onion in the “Fry” mode.
3. Add mushrooms and continue frying for another 10 minutes.
4. Then it was the turn of the meat and carrots. Fry everything for a quarter of an hour.
5. Add chopped cabbage, salt, spices, and water.

Features of preparing stewed cabbage

The taste of the finished dish depends not only on the quality of the products and cooking technology, but also on the container in which the stewing process will take place.

In a frying pan

To stew cabbage, you need to choose a suitable frying pan. A frying pan with a non-stick coating and standard sides is best suited. A cast iron frying pan will do the job perfectly. A cooked vegetable in a frying pan is something between a stew and a 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 multicooker has firmly established itself in the modern kitchen. The 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 tasty and tender.

But you need to know a few points in preparation:

1. Bake only ripe, firm heads of cabbage.
2. The weight of the fork is at least 1 kg.
3. The head of cabbage should not have any foreign odors, otherwise they will intensify during baking.
4. The baked vegetable goes well with cheese and white fish.
5. It is not recommended to finely chop the cabbage, otherwise it will resemble porridge.

Regardless of the technology used to prepare cabbage, it is always a dietary product. It contains a large amount of vitamins, as well as micro and macroelements that are beneficial to humans.

Stewed cabbage with meat helps us out at any time of the year. This simple dish is prepared simply and quickly. Fresh or pickled, it is best stewed in a cauldron or deep frying pan. Metal dishes with a thick bottom are well suited for stewing cabbage. My grandmother cooked the most delicious stewed cabbage with meat and potatoes in a Russian stove, in cast iron. I can't do this.

When preparing this simple dish, the main thing is to wait for the cabbage itself to simmer. Toss in the cabbage when the meat is ready and make sure it doesn’t overcook. I also like how delicious it is to steam cabbage with meat in a slow cooker, in the “stew” mode. Today I have collected the most popular ways to stew cabbage with meat.

In the article:

Stewed cabbage with meat in a cauldron - step-by-step recipe with photos

In any country, cabbage with meat is on the menu. Call this food in Russian - solyanka, or beautifully in European - bigus. It's still delicious and homemade food. I have pork today. Although the type of meat is not important. Cabbage goes wonderfully with beef, lamb, and poultry. I also take the spices that my family loves. You can change the set of spices to your taste.

I add sauerkraut solely so that the finished dish is not sweetish, it gives a piquant sourness. If you don’t want to use sauerkraut, then add a little more salt and tomato paste.

What you will need:

How to cook:

1. Pour two tablespoons of oil into a cauldron or saucepan with a thick bottom and put it on the fire. I cut the meat into not too large (2 cm) pieces, pour it into a cauldron and fry for 5 minutes over high heat.
   2. When the pieces of meat are browned, add half a glass of boiling water. And I add sauerkraut. Let it simmer for 10 minutes until all the water has evaporated. At this time, prepare the vegetables. I cut the onion into half rings, and the carrots into a coarse grater. The water has boiled away. I add two more tablespoons of oil and add onions and carrots. Now I add salt, add all the spices, squeeze the garlic through a press and add tomato paste.
   
2. Now I stir everything and put the shredded cabbage in the cauldron. To stew the cabbage, you don’t need to chop it finely, let the pieces be larger.
   
3. At this stage I don’t interfere with anything, because the cauldron is full. Cover with a lid and let it settle a little. When steam started pouring out from under the lid, I lowered the heat to medium and carefully mixed the cabbage with meat and spices. If all the cabbage does not fit at once, then add the remaining cabbage at this stage.
   
4. Cover with a lid and simmer until done. I prepare this dish in no more than 15 minutes. If you take beef or lamb, simmer longer to make the meat softer.

Serve on the table generously adding chopped herbs to the plates. Help yourself! Write in the comments whether my recipe was useful and what you would like to add to it.

For those who like to cook in a slow cooker, a video recipe from the channel “Mama - Nyama”

Stewed cabbage with meat in a slow cooker - video recipe

It’s just amazing how quickly and easily everything can be stewed in a slow cooker!

Now let's look at a more common version of this dish. It’s tastier and more satisfying with potatoes.

Stewed cabbage with meat and potatoes - recipe with beef

This meat and vegetable hot dish will be a great dinner for our hard-working men. Although they say that they were tired of bigus in the army, they always eat it with pleasure. And they praise: “With such a bigus I would still serve.”

What you will need:

Step-by-step cooking recipe:

1. I prepare the vegetables right away. I grate the carrots, cut the peeled potatoes into large pieces, and chop the onion randomly. I chop the cabbage larger.
2. I put a cauldron with vegetable oil (3 tablespoons) on the fire. I cut the beef into small pieces (2 cm each) and place it in hot oil. I stir constantly with a wooden spoon until the meat is browned.
3. I pour carrots and onions into the cauldron and add more vegetable oil (3 tablespoons). Lightly fry until yellow.
4. I add spices, salt and two tablespoons of tomato paste. I fry for another two minutes so that the tomato paste is fried.
5. I pour in the potatoes and cabbage, mix them and add about 1 liter of boiling water. The water should be level with the cabbage. I don’t close the lid, I wait for it to boil. When it boils and begins to bubble, I let it simmer for another five minutes, close the lid and let it simmer on very low heat.
6. After 20 minutes I turn it off. You need to let it brew for another half hour, then the potatoes will be soft and steamed.

I serve it with sour cream or. Add chopped herbs directly to the plates.

And another interesting bigus with rice will be shown to us by the channel “Simple and Delicious Recipes”

Stewed cabbage with meat and rice - video recipe

The result is very lazy cabbage rolls - cabbage, meat and rice. Even though they are lazy, they are mouth-watering!

That’s all I have for today about stewed cabbage with meat. Thanks to everyone who cooked with me!

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Fried in butter - delicious. But most of all I like cabbage stewed in a cauldron with meat. So juicy, moderately sour and salty, saturated with meat aroma... mmm, just finger licking good. It only comes out so tasty in a cauldron; in a regular frying pan you won’t get the proper taste, even if you follow all the cooking steps and add the same ingredients. Therefore, my old cauldron is an indispensable assistant in preparing stewed cabbage and pilaf.

Recipe for stewed cabbage with meat

Ingredients:

1. Sauerkraut - 1 cup,
2. Fresh cabbage - 1.5 - 2 cups,
3. Meat (pork or chicken is best) - 350 - 400 gr.,
4. Tomato paste - 2 tbsp. spoons or tomato juice - 2 cups,
5. Onion - 1 head,
6. Rast. oil.

Fry in a cauldron for growing. oil the meat until it is browned.

Fry the meat in a cauldron (I used chicken)

Then add the chopped onion and fry everything together for another 5 minutes.

Now add sauerkraut. I don’t wash it first so that the salty-sour taste is preserved.

Cover with a lid, leaving a small hole, fry everything together for about twenty minutes, then add fresh cabbage. It should be 1.5 - 2 times more than fermented. Fresh cabbage will give juice in which the entire contents of the cauldron will simmer. Simmer under a slightly open lid over low heat, stirring occasionally.

After about half an hour, when all the natural juice has boiled away, the fresh cabbage will noticeably decrease in volume and become slightly golden. Now you need to add tomato paste diluted in a glass of warm water, or tomato juice (very thick and tasty).

Simmer for another 30 minutes, remembering to stir from time to time. There is no need to salt our dish; the salt that was in the sauerkraut is enough. When the cabbage is golden and soft, you can turn off the heat. We close all this deliciousness with a lid and let it brew for a quarter of an hour.

We definitely serve the stewed cabbage with mashed potatoes; fresh vegetables will also come in handy. Bon appetit!