Cabbage with meat - general principles and methods of preparation
Cabbage with meat - a traditional Russian dish, our ancestors loved to please themselves and their loved ones with delicious and fragrant food. Today there are a huge number of different kinds of culinary recipes in which the main ingredients are cabbage and meat. To prepare dishes from cabbage, different varieties of vegetables are used - this is white cabbage, and Beijing, and cauliflower, often vegetables that are already processed are added to the dishes - sauerkraut.
Cabbage with meat - preparation of products
To make the dish truly tasty and nutritious, it is very important to correctly approach the preparation of products. Start the cooking process with the processing of meat or minced meat (depending on what is used). The meat is cut into small pieces, fried in vegetable oil and folded into a duckweed, only after this chopped cabbage is added. The same principle applies with minced meat, it is fried, laid out in a bowl for further stewing and only then put the cabbage. Add seasonings, sauce and salt is better for half an hour until cooked.
Cabbage with meat - preparation of dishes
It is convenient to cook cabbage with meat in aluminum ducklings, cast iron or in a frying pan, since preliminary preparation of the dishes is not required.
Recipe 1: Bigos
Bigos is a traditional Polish and Belarusian dish; in Russia it is commonly called thick soup. In this case, not only fresh but also sauerkraut is used, which gives the bigos a particularly bright taste.
Ingredients:
- 500 grams of pork fillet (you can use beef);
- 700 grams of fresh white cabbage;
- 400 grams of sauerkraut;
- 2 large onions;
- 4 fresh tomatoes;
- 30 grams of vegetable oil;
- 5 bay leaves;
- black pepper;
- salt.
Cooking method
Cut the onion into small pieces, put in a skillet with vegetable oil and fry over low heat, then add the meat cut into small cubes. Keep onion and meat on medium heat for about 5-7 minutes, then add sauerkraut, cover and simmer for about 20 minutes. Next, put diced fresh white cabbage, ground black pepper and salt (to taste), simmer for 1.5 hours, pre-cover. 20 minutes before cooking, put finely chopped tomatoes, 10 minutes - bay leaf.
Recipe 2: Braised Cabbage with Meat in Tomato Sauce
Cabbage is a very useful vegetable, it contains a huge amount of vitamins, so its use in food is very important for humans. Meat is no less relevant, because it is a storehouse of protein that the body needs. We offer a simple and uncomplicated recipe for cooking cabbage with meat in tomato sauce.
Ingredients:
- 400 grams of pork neck;
- 600 grams of white cabbage;
- 2 onions;
- 250 grams of tomato sauce;
- 50 grams of vegetable oil;
- ground black pepper;
- salt.
Cooking method
Cut the meat into small cubes. Sauté finely chopped onions and add meat to it. It is not necessary to fry the ingredients for the dish for a long time, since the neck meat is very juicy and soft. Chop the cabbage or cut not too large and not too small, add to the meat. Stew the dish for 20 minutes, add tomato sauce, pepper and salt, cover and turn off the heat after 5 minutes. Too long to stew the cabbage is not worth it, otherwise it will become unattractive, like porridge.
Recipe 3: Cauliflower with Meat
White cabbage is considered traditional for Russia, but in recent years, housewives began to actively grow and use cauliflower for cooking. Soft, hearty and nutritious - cauliflower provides a lot of opportunities for making delicious dishes. Cauliflower is often eaten by vegetarians or people seeking to lose weight, but the recipe for a vegetable with meat does not leave indifferent any adherent of traditional cuisine, which includes animal proteins and fats.
Ingredients:
- 500 grams of beef;
- 500 grams of cauliflower;
- 1 onion;
- 200 grams of sour cream;
- ground black pepper;
- salt.
Cooking method
Rinse the meat thoroughly in cold water, pat it dry with a napkin, cut into pieces. Disassemble the cabbage into small inflorescences. Cut the onion into small pieces.
Put the onions in a hot skillet with vegetable oil, after a few minutes the meat, fry for 7 minutes. Add cabbage, simmer for 15-20 minutes. Add sour cream, salt, pepper the dish, simmer for 5-6 minutes under the lid.
Cabbage with meat - useful tips from experienced chefs
Do not rush to cook from cabbage, if you have not tried it: if there is bitterness, the vegetable should be boiled in boiling water beforehand (2-3 minutes are enough).
If the cabbage does not fit into the pan or the duckweed, put it in parts, the vegetable will shrink and the problem will be removed by itself. It should be borne in mind that already boiled cabbage will not “shrink” strongly.
Be careful with salt, the fact is that cabbage gives salt with water, it itself may seem unsalted, but along with gravy and meat there will be a salt.
