Cabbage with meat - general principles and methods of cooking
Cabbage with meat is a traditional Russian dish, our ancestors loved to please themselves and their loved ones with tasty and flavorful food. Today there are a huge number of all sorts of recipes, in which the main ingredients are cabbage and meat. For the preparation of dishes from cabbage are used different varieties of vegetables - this is a white cabbage, and Beijing, and cauliflower, often in the dishes add already processed vegetable - sauerkraut.
Cabbage with meat - food preparation
To make the dish really tasty and nutritious, it is very important to competently approach the preparation of products. Start the cooking process should be processing meat or minced meat (depending on what is used). The meat is cut into small pieces, fried in vegetable oil and folded into a duck, only after that chopped cabbage is added. The same principle works with minced meat, it is fried, laid out in a dish for further stewing and only then put cabbage. Add seasoning, sauce and salt is better for half an hour before readiness.
Cabbage with meat - preparation of dishes
It is convenient to cook cabbage with meat in an aluminum duck, cast iron or in a frying pan, no preliminary preparation of the dishes is required.
Recipe 1: Bigos
Bigos is a traditional Polish and Belarusian dish, in Russia it is 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.
Method of preparation
Cut the onion in small pieces, put on a frying pan with vegetable oil and fry over low heat, then add the meat cut into small cubes. Keep the onions 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-covered with a lid. 20 minutes before the end of cooking, put the 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 a person. No less relevant and meat, because it is a storehouse of protein, which is necessary for the body. We offer a simple and simple 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.
Method of preparation
Cut the meat into small cubes. Fry the finely chopped onion and add the meat to it. It is not necessary to fry the ingredients for a long time, as the meat of the neck is very juicy and soft. Cabbage chop or cut not too large and not too small, add to the meat. Simmer for 20 minutes, add tomato sauce, pepper and salt, cover and turn off the heat after 5 minutes. For too long, stew the cabbage is not worth it, otherwise it will become unattractive, like porridge.
Recipe 3: Cauliflower with Meat
White cabbage is considered to be traditional for Russia, but in recent years hostesses have begun to actively grow and use cauliflower for cooking. Soft, nourishing and nutritious - cauliflower provides plenty of opportunities for making delicious dishes. Cauliflowers are often eaten by vegetarians or people seeking to lose weight, but the vegetable and meat recipe does not leave anyone indifferent to the traditional cuisine, which includes animal proteins and fats, indifferent.
Ingredients:
- 500 grams of beef;
- 500 grams of cauliflower;
- 1 onion;
- 200 grams of sour cream;
- ground black pepper;
- salt.
Method of preparation
Rinse the meat thoroughly in cold water, blot with a napkin, cut into pieces. Cabbage disassemble into small inflorescences. Onions cut into small pieces.
Put the onion on a hot frying pan 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 under the lid for 5-6 minutes.
Cabbage with meat - useful tips from experienced chefs
Do not rush to cook with cabbage, if you have not tried it: in the presence of bitterness, the vegetable should be pre-scalded in boiling water (2-3 minutes is enough).
If the cabbage does not fit in the pan or utyatnitsu, lay it out in parts, the vegetable will shrink and the problem will be removed by itself. One should take into account the fact that already scalded cabbage will not “sit down” strongly.
Be careful with salt, the fact is that cabbage gives salt with water, it may seem unsalted, but along with gravy and meat it will be over-salting.
