When it comes to cabbage dishes in pots, recipe of Russian cuisine flashes one after another in memory, in an accelerated frame, familiar and loved since childhood, when the whole hut was filled with the aroma of cabbage and meat, from a pot wafting from This Russian stove. Such a miracle as the Russian stove can now be found, perhaps, in the museum of ethnography. But the recipes of cabbage dishes in pots are preserved in a large assortment, and, fortunately, they can be easily reproduced in the modern kitchen.
Cabbage is a cosmopolitan plant. Almost the entire population of the planet considers it to be its native culture, because its origin has not yet been precisely established. In the annals it is mentioned that Prince Oleg brought cabbage to the territory of our state, returning from the Byzantine campaign. Written sources about the history of Russian cuisine tell us that cabbage appeared in Russia even earlier, and was the basis in East Slavic cuisine even before the development of agriculture.
Whatever it was, but such a variety of cabbage dishes, as in Russia, is still not in any kitchen in the world, despite its geographical distribution and the variety of species and varieties. Cabbage is cooked in the Mediterranean, and in the Balkans, and in Asia, and in other cuisines of the world - everywhere there are their own recipes for preparing cabbage in pots, but at the same time, Russian cuisine is peculiar to adopt the most interesting culinary traditions of other nations, and therefore has always acquired and continues to acquire diversity. Therefore, in modern recipes for stewed cabbage in pots, components and methods of cooking characteristic of Caucasian, Asian or Balkan cuisine, with their special national accents, are often found.
Of course, you can chop the cabbage and simmer it in a conventional modern saucepan, on the stove or in the oven. But do not deprive yourself of the opportunity to learn what food is cooked in a clay pot in the oven.
Cabbage with meat in pots - basic technological principles
Perhaps due to the Russian stove, its property to warm food evenly from all sides, while maintaining the healthy properties of dishes in pots for a long time, modern ovens, microwave ovens and other kitchen appliances appeared. Not the last role in the preparation of dishes and dishes plays: it comes into contact with food, and therefore affects its taste and quality. Since any housewife can cope with the recipes for cabbage in pots, and modern ovens do not represent any difficulty in operation, and the earthenware is becoming more and more exotic in the modern kitchen, it is worthwhile to at least briefly talk about the rules of using earthen pots.
It is known that clay is hygroscopic. This property is used in the preparation of hot dishes. Clay absorbs moisture, and therefore professionals advise clay pots to immerse in water for 15 minutes before use. In this case, to extinguish cabbage or other products, you can not add broth or water to the pot - the quenching occurs due to the ingredients' own moisture, and the clay helps regulate the process (if it is soaked in water). Modern clay dishes are covered with glaze, but when you buy it, you should definitely ask if this clay is suitable for cooking hot food, because some decorative clay products covered with glaze contain lead.
The very shape of the clay pot, with a narrowed, but steady bottom and convex side walls, was invented not by chance - in such dishes the food never burns, and the convex walls contribute to a uniform and gradual heating of the food.
But clay dishes, nevertheless, have drawbacks. It is fragile, therefore it requires careful handling and proper care. Do not put hot pots on a cold surface to avoid cracking, and, conversely, do not put cold pottery in a hot oven. Another important caveat: do not use detergents. For washing clay and ceramic pots, it is enough to use soda solution or vinegar, after which the dishes must be kept in water again and dried thoroughly.
As for cooking with cabbage and any other ingredients, this technology is very simple. The very first method of cooking in pots, which was used by our distant ancestors, was in the usual preparation of products and laying them in pots. The first dishes of Russian cuisine were mostly single-component: they eat, cut cabbage, put it in pots and send it to the oven. With the beginning of the Christian period, Russian cuisine gradually changed. Cereals and meat were added to the cabbage, but the principle of preparation remained the same - the simultaneous laying of prepared and raw ingredients, followed by stewing in the oven.
Later, under the influence of European traditions, the second method of cooking dishes in pots, which is used today. It includes pre-heat treatment: pre-cooking of individual components for dishes in pots, browning, frying.
Such a reception significantly reduces the cooking time in the oven, but requires great effort during the preparatory stage. In addition, the ingredients that are pre-processed on the stove, when cooked in the oven in pots, clearly differ in taste compared to dishes prepared by the method of simultaneous laying of raw ingredients. But in the home kitchen recipe and cooking technology, each hostess chooses to their liking.
In any case, cooking in pots is always easy and useful, so do not forget about the origins of Russian cuisine.
1. Cabbage stewed in a pot with meatballs
Products:
Baked milk 250 ml
Cream (25%) 400 ml
Onions (for dressing and for stuffing) 200 + 150 g
Oil (for baking and roasting) 150 g
Pork and ground beef 900 g
Eggs 2 pcs.
White cabbage 1.0 kg
Steamed Rice 250g
Spicy greens, salt, bay leaf, pepper
Flour or small white crackers (for breading) 100 g
Cooking:
Wash and boil rice. Drain and rinse the cereal.
Mix stuffing with chopped onion, rice; season with pepper and salt. Add eggs, mix, beat. Put the dishes with minced meat in the refrigerator for half an hour. After form meatballs, weighing 50-60 g.
Roll the meatballs in flour and fry quickly, preheating the fat in the pan. Put ready-made semi-finished products on a plate.
In the same oil, pass the chopped onion. Combine the milk with the cream and pour it into a saucepan with browned onions. Add spices, chopped greens.
Thinly chop the cabbage. Fill the pots with it to half. Put meatballs on top (3 pieces per serving). Pour the contents of the pots cooked dressing and simmer in the oven for 20-25 minutes with moderate heat.
2. Mushrooms with cabbage in a pot - lean kitchen
Ingredients:
White onion 400g
Champignons 1.2 kg
Greenery
Cabbage 600 g
Carrots 200 g
Beans 300 g
Mushroom seasoning, pepper mix, bay leaf
Tomato sauce, sweet and sour 450 ml
Vegetable fat 150 ml
Cooking Technology:
Boil the soaked beans until half cooked, pour out the water and put them into the pots, dividing into portions.
Prepared champignons cut into halves or into four parts (if large). Fry the mushrooms with onions and carrots, adding spices and herbs during the frying process. Put the fried mushrooms on the beans, also dividing them into equal parts, according to the number of servings.
Put chopped cabbage on the mushroom layer. Pour 70-75 ml of prepared sauce into each pot. Stew in the oven on low heat. Serve in pots, sprinkle with greens on top.
3. Sauerkraut with meat in pots
Ingredients:
Pork (goulash) 1.2 kg
Sauerkraut 1.5 kg
Spices to taste
Sour cream (15%) 300 g
Beans, in its own juice 400 g
Puff yeast dough 900 g
Egg 1 pc.
Garlic 30g
Vegetable oil 50 ml
Chopped Dill 70-80 g
Yield: 6 servings
Working order:
Put the washed pieces of pork in equal portions in ceramic pots. Throw the canned beans through a colander, rinse and also arrange in portions. Do not squeeze sauerkraut and put it in pots with pickle. Put 50 g sour cream on top of the cabbage. Add spices and spicy greens if desired.
Divide the dough into six pieces, 150 g each, roll out cakes about a centimeter thick. Brush the edges of the pots with a beaten egg and “glue” semi-finished dough on top of each pot. Turn on the oven, set the temperature to 120-140 ° C and send the pots there on the baking tray. When the dough is baked, remove the pan and grease the surface with a beaten egg. Return the dish to the oven for a few minutes, bring the pancakes to readiness by browning them.
Crush the garlic and pound it in a mortar with finely chopped dill, adding vegetable oil. Smear the hot cakes with the prepared mixture as soon as you get the pots out of the oven. Cover them with a linen towel for 8-10 minutes.
4. Cauliflower stewed in a pot with mushrooms and chicken drumsticks
Ingredients:
Chicken drumsticks (broilers) 12 pcs.
Mushrooms (chanterelles) marinated 600 g
Onions 300g
Cheese 450 g
Cauliflower 900 g
Vegetable fat 120 g
Flour (for breading) 70 g
Salt, fine
Garlic 5-6 cloves
Spicy Herbs - Optional
Sour cream 0.5 L
Ground spices
Procedure:
Place the prepared drumsticks in a saucepan, add cold water and boil the broth. Remove the foam during the cooking process. When the broth is clear, add the whole onion, carrot, bay leaf, spices.
Put the boiled shins on a plate, let them cool slightly. Broth strain. Vegetable fat melt in a pan. Roll the feet in flour, salt and pepper. Fry them, and put two pieces in portion pots.
Also, pan and fry the cabbage buds. Divide the prepared cabbage into six portions and place on top of the chicken legs. Put 100 g of pickled chanterelles in each pot, on top of the cabbage.
Paste the chopped onion with the addition of one spoonful of flour. Pour the sour cream mixed with the broth. Spice the dressing with spices and herbs. Turn off the stove. Pour the cooked sauce into the pots in equal parts. Add in each serving one slice of chopped garlic and chopped greens.
Grate the cheese and cover it with the contents of each pot. Simmer in the oven for 15 minutes, preheating it to 140 ° C. Serve in a pot.
5. Brussels sprouts in a pot with smoked sausages
Ingredient list:
Sausages “Hunting” 0.4 kg
Flour 30 g
Brussels sprouts 0.5 kg
Butter, cream 70 g
Nutmeg, ground
Potatoes 300 g
Marinated olives 200 g
Cream (10%) 400 ml
Eggs 2 pcs.
Lemon 1 pc.
Onion 120g
Greenery
Cooking:
Boil peeled cabbage heads in salted water. Melt the butter in a preheated pan, fry the onions and flour. Mix the vegetable broth with warm cream, add to browned onions, bring to a boil. Beat the eggs and pour them in a thin stream into the boiling sauce with continuous stirring.
In a ceramic pot, put the heads of roasted cabbage, slices of peeled potatoes and slices of hunting sausages. Pour in cooked milk-egg sauce. Simmer for 40 minutes in a preheated oven. In a ready hodgepodge, put on a slice of lemon, slices of olives and chopped greens.
6. Roasted cabbage with meat in pots - Russian cuisine
Products:
Duck (fillet) 1,9 - 2,0 kg
Cabbage, pickled 1.2 kg
Cranberries 150 g
Honey 100 g
Oil (for frying)
Bay leaf, allspice, cloves
Procedure:
Fry duck pieces and cabbage separately. Combine honey with cranberries and mash into mush. In a large ceramic dish, fold all the ingredients and season with spices. Cover the pot. Stew in the oven for half an hour.
Cabbage stewed cabbage - tips and tricks
For cooking dishes from cabbage with meat in pots, you can use sauerkraut: it gives the meat juiciness and a special taste. In some cases, when soy sauce is included in the recipe, it can be replaced with cabbage pickle.
When putting sour dressings, sauces and other similar ingredients in pots, keep in mind that other ingredients containing starch (potatoes, some cereals) require longer cooking times. Therefore, either acidic foods need to be added later, when starchy foods will be almost ready, or potatoes must be boiled beforehand.
