Almost all traditional Russian dishes are made from meat and vegetables. The fact is that such dishes are budget, nourishing and very tasty.
Pork stewed with cabbage is one of them. Thanks to carefully selected simple recipes, any housewife, even without having special culinary skills, will be able to cook flavored, juicy pork with cabbage from the products available at home in a short period of time.
Let's start?
Pork stew with cabbage - general principles of cooking
The dish will be delicious, if initially correctly approach the preparation of the main ingredients: pork and cabbage.
Pork can be fresh and pre-thawed. The meat is thoroughly washed, rid of excess fat, films, then dried. Prepared pork is cut into pieces (the size and shape depends on the recipe, or on individual wishes), or is twisted into mincemeat.
Cabbage can be of any variety: white, Beijing, cauliflower, mix. Also, sauerkraut or a mixture of fresh and sauerkraut is often used. The top leaves of a fresh vegetable are removed, the head itself is cut: large cubes, thin strips, or any other form. Sauerkraut pre-immersed for some time in the water, only then added to the other ingredients.
Usually, first fry the meat until half cooked. Here, to enhance the taste, you can add onions, carrots, spices. Only after the pork gets a blush and a little later, add shredded cabbage to the dish. There is an option where the meat and cabbage spread at the same time, then the dish will turn out less calorie.
Often in the dish and put other vegetables: potatoes, eggplants, zucchini, sweet peppers, tomatoes. As well as cereals: barley, rice. And mushrooms, apples.
Enhance the taste of fresh cabbage apple cider vinegar, a variety of spices and herbs. But with sour it is worth being careful: additional spices can kill the taste of the pork itself, stewed with cabbage, since there is enough of them in sauerkraut. Tomato paste or sauce, crushed tomatoes, as well as greens will open new taste lines. For cooking on the stove, it is best to use thick-walled pots, cast-iron frying pans and meat ducks. You can cook pork stew with cabbage and in a slow cooker, pressure cooker, oven.
There are many recipes and cooking methods: choose the one you like and start creating!
1. Pork stewed with cabbage in cream-tomato sauce
Ingredients:
• 600 grams of pork;
• 1 head of cabbage;
• 2 carrots;
• bow;
• butter;
• sour cream;
• tomato paste;
• cumin;
• salt;
• pepper;
• parsley.
Preparation:
1. Pork finely cut into cubes.
2. Onions cut thin half rings. Fry in butter.
3. Add pork to onions, fry.
4. After the meat gets ruddy tint, add cumin. Fry for about a minute.
5. Add washed, grated carrots.
6. Shred cabbage, add to the pan, fry for a few minutes.
7. Salt, pepper.
8. Pour in a glass of water. Cover with lid, stew for about 40 minutes.
9. Mix tomato paste and sour cream. Add the mixture and chopped parsley after cooking the cabbage. Thoroughly mixed, stew for 5 minutes.
2. Pork stewed with sauerkraut
Ingredients:
• 700 grams of pork;
• 500 grams of sauerkraut;
• vegetable oil;
• bow;
• 2 cloves of garlic;
• a teaspoon of cumin seeds;
• 1 apple or a couple of tablespoons of apple juice;
• salt and black pepper to taste.
Preparation:
1. Heat vegetable oil in a pan over medium heat.
2. Pork is cut into large pieces (about 2 centimeters thick). Roast the meat in a pan from two sides.
3. Fry the finely chopped onion, shredded cabbage, and garlic in a skillet. Season products with cumin, apple juice or small cubes of fresh apple, salt, pepper. Stew about 3-4 minutes.
4. Spread the roasted pork over the cabbage, cover with a lid, reduce the fire. Stew until soft pork. Stir periodically.
3. Stewed pork with cabbage, mushrooms, sausage
Ingredients:
• 1.5 kilograms of sauerkraut;
• a handful of prunes;
• dry mushrooms;
• 400 grams of sausage;
• 250 grams of pork;
• 250 grams of beef;
• 100 grams of bacon;
• 150 milliliters of dry red wine;
• a tablespoon of cumin seeds;
• a teaspoon of dried marjoram;
• a pair of bay leaves;
• black allspice;
• vegetable oil;
• salt;
• ground black pepper.
Preparation:
1. Put the cabbage in the pan, pour a liter of boiled water.
2. Add prunes, bay leaves, allspice to sauerkraut. Stew for 50 minutes.
3. Fill dry mushrooms with boiled water. After the mushrooms swell, they are cut into small pieces. Water retain.
4. Heat butter in a pan. Fry the onions, sausage until rosy color.
5. In a separate saucepan boil a liter of water. Add chopped meat, bacon. After boiling, remove the foam. Cook the meat with bacon for about 20 minutes.
6. Pork shift in cabbage. Add fried onions, mushrooms, sausage. Stir and stew for 20 minutes.
7. Pour in red wine. Stew 15 minutes.
8. Add cumin, marjoram, salt, pepper. If desired, mix the ingredients with tomato paste. If the fluid is low, add water from the mushrooms.
9. Stew over low heat to saturate the taste of the dish. Long cooking improves taste.
4. Stewed pork with cabbage and pearl barley
Ingredients:
• 2/3 cup of pearl barley;
• bow;
• 300 grams of pork;
• 300 grams of sauerkraut;
• a teaspoon of sugar;
• 1-2 tablespoons of vegetable oil;
• ground black pepper;
• a pair of bay leaves;
• teaspoon cumin.
Preparation:
1. Pearl barley is soaked for 1.5-2 hours in cold water.
2. Fry the onion in vegetable oil.
3. The meat is cut into cubes of large sizes, fry until golden brown.
4. Put the onions and pork in the pan.
5. Put cabbage on meat.
6. Sprinkle with a teaspoon of sugar, cumin.
7. Pearl barley is placed on cabbage. 8. Pour water with regard to the coating barley.
9. Bring to a boil. Reduce heat and stew for an hour. The dish is ready.
5. Stewed pork with cabbage (minced meat recipe)
Ingredients:
• 900 grams of minced pork;
• a small head of cabbage;
• 50 grams of butter;
• half onion;
• Bulgarian pepper;
• cooking oil for frying;
• 2 tablespoons of water.
Preparation:
1. The pressure cookers put the mince into the pan, fry in the “Frying” mode for about 6-8 minutes. Salt, pepper, add favorite spices.
2. Add chopped onion, bell pepper, shredded cabbage. The ingredients are thoroughly mixed.
3. On top of the cabbage put chopped butter.
4. Cook in a pressure cooker for about 12 minutes at high pressure. The dish is ready.
6. Pork stewed with fresh and sour cabbage and bacon
Ingredients:
• A handful of dried mushrooms;
• a tablespoon of lard (Smalta);
• 250 grams of bacon;
• 500 grams of pork;
• 900 grams of sauerkraut;
• medium head of cabbage;
• 6 dry juniper berries or allspice in the form of peas;
• 4 bay leaves;
• 2 glasses of water;
• 250 milliliters of red wine;
• 500 grams of sausage;
• salt;
• pepper;
• A couple of tablespoons of honey.
Preparation:
1. In a large skillet melt lard. Bacon is added to it, fried.
2. Add chopped meat, stir fry.
3. Put the soaked sliced mushrooms. Add both kinds of cabbage, juniper berries or allspice, bay leaf. Salt, pepper.
4. Fill with two glasses of water. Stew until meat softens for about one hour.
5. Pour in a glass of wine. Add sausage, honey. Cook on low heat for 20 minutes.
7. Pork stewed with cabbage and potatoes
Ingredients:
• 500 grams of fresh cabbage;
• 500 grams of sauerkraut;
• 500 grams of pork;
• onion;
• 1-2 tablespoons of tomato paste;
• 2-3 potatoes;
• salt;
• pepper;
• Bay leaf;
• ground black pepper; • vegetable oil.
Preparation:
1. Wash meat, cut into portions.
2. Carrots clean, wash, rub on a coarse grater.
3. Onions are washed, cleaned, cut into thin half-rings.
4. Potatoes are cut into cubes of medium size.
5. Boil water (1 liter). Immerse the potatoes. Cook it on medium heat to the finished state (about 20 minutes).
6. Preheat pan. Pour vegetable oil, spread the pieces of pork. Fry until golden brown on all sides for 10 minutes.
7. Add onions, carrots. Stew all ingredients for about 5 minutes.
8. Wash sauerkraut and squeeze. Fresh cabbage thinly cut. Both types of cabbage are mixed.
9. Pork and cabbage combine. Stewed with occasional stirring for an hour over low heat.
10. Add tomato paste, bay leaves. Salt, pepper. Mix thoroughly.
11. Add boiled potatoes. Re-mix. Stew for 15 minutes on low heat. The dish is ready.
Pork stew with cabbage - useful tips
• Sour foods: tomatoes, pasta, vinegar inhibit cooking vegetables, so put these products at the end of cooking.
• Also sour cream is added at the end of cooking.
• To prevent cabbage from boiling over, it is better to pre-fry the pork.
• The dish will be tastier and more tender if you use a mixture of vegetable and butter for roasting and stewing.
