Stewed cabbage with meat

Recipes for stewed cabbage are popular in all corners of the world, because the dish is tasty, satisfying and economical. You can cook from either fresh or sauerkraut, add meat, sausages, minced meat, rice, mushrooms, potatoes and other vegetables. In addition, you can stew not only white cabbage, but also any other types from Savoy to broccoli.

Do you think there is nothing difficult to make? Covered it with a lid and mascara? Then why does one housewife have the most delicious, warm and soft cabbage, while another has very liquid cabbage that burns or crunches on the teeth? Naturally, this business has its own aspects and small culinary tricks. We will tell you about them.

Stewed cabbage with meat, recipe with photo

Any cut will do: shoulder, thigh, ribs, and so on. You can take fresh cabbage or half and half with sauerkraut. If you don’t like tomato paste, you can use prunes - scald them with boiling water and add them 10 minutes before the end of cooking, along with a finely chopped clove of garlic, it will be delicious!

Ingredients

white cabbage – 1 kg
medium fat pork – 400 g
large onions - 2 pcs.
carrots – 1 pc.
tomato paste – 1-2 tbsp. l.
salt, sugar and dark pepper - to taste
bay leaf – 1-2 pcs.
coriander seeds – 0.5 tsp.
sunflower oil – 4 tbsp. l.

How to cook stewed cabbage with pork

I cut a piece of pork pulp into a cube measuring 3x3 cm. I removed the top leaves from the cabbage with a fork and then finely chopped it. I cut the onion into cubes (take a lot, with onions the dish will be tastier and juicier), grated the carrots on a medium grater.

I preheated a huge frying pan (dry, without oil) and placed pieces of pork in it, fat layer down. I fried it over high heat until a crust was obtained, so that any piece would “seal” the meat juices inside. If the pork is lean, then pour 1-2 tablespoons of sunflower oil into the pan before heating.

Add onions and carrots to the meat fried on all sides. Sauteed until soft for a couple of minutes (do not fry too much, otherwise they will burn when stewing). Season with pepper and salt, you can add your favorite pork spices. If there is not enough fat in the pan, you can add a couple of tablespoons of oil.

I sprinkled the shredded cabbage with salt (2-3 pinches) and crushed it with my hands so that it releases its juice. I put it in a frying pan - you can pour it in heaps, it will still settle when stewing.

Stir and fry for 8-10 minutes over medium heat. As a result, the cabbage should soften and settle, becoming transparent or a pleasant pinkish color.

Now you can reduce the heat, cover with a lid (tightly) and simmer for about 30-40 minutes. To prevent anything from burning, do not forget to stir with a spoon or spatula. There is no need to add water. After we mash the cabbage with our hands, it will release a lot of its own juice. I indicated the production time as approximate, it all depends on your taste preferences, some people like it softer, others, on the contrary, prefer it to be a little crunchy. Almost everything depends on the variety; summer and spring ones cook faster than winter ones. This is what happened in the end after half an hour of stewing, the vegetables became limp and decreased in volume, changing their color to the darkest.

All that's left is to add the tomato sauce. I diluted the paste in water (about 100 ml), you can replace it with the freshest pureed tomatoes if you wish. I also added coriander seeds and a few dark peppercorns, ground in a mortar, and threw in a couple of bay leaves.

Stir and simmer for another 8-10 minutes. I removed the finished dish from the heat and immediately removed the bay leaves so that they would not become bitter.

It is best served hot, separately or in company with mashed potatoes, buckwheat or rice. Bon appetit!

In what container should you stew cabbage?

It is worth taking thick-walled dishes, then the heating will be uniform and long, it will ensure stewing, and not just frying. In a narrow aluminum frying pan, the moisture will quickly evaporate, the cabbage will turn out dry and will burn from below, and in the end you will ruin the dish. A metal frying pan, a duck pot, a cauldron, a metal or clay grill pan, a pan with a thick bottom and a non-stick coating are suitable. If you don’t have such utensils, you will first have to fry the meat, onions and carrots in a frying pan, then mix with cabbage and simmer in a large saucepan (with a thicker bottom) until cooked. Choose a large size, because you need to fit a whole heap of shredded cabbage, pieces of meat/sausages/mushrooms/cereals, also carrots and onions, maybe some other vegetables and sauce.

To make cabbage in the oven, you will need a metal roasting pan or a special clay or glass dish (heat-resistant). Instead of the “native” lid, the container can be covered with foil.

Stewed cabbage with meat – 5 delicious step-by-step recipes with photos

To make this dish truly juicy and tasty, experienced housewives advise using only the freshest pork. It is not allowed for it to be frozen before production. If you neglect this aspect, then in the end, the pork in the stewed cabbage will be a bit dry.

Ingredients

Manufacturing process

Stewed cabbage with meat

Recipes for a popular dish called stewed cabbage are consumed in all corners of Russia, so preparing this dish is profitable, tasty, satisfying and budget-friendly. You can prepare it from either fresh or sauerkraut. These manufacturing options mix well with mushrooms and other vegetables. Stewed cabbage with meat is superior to almost all options.

Ingredients:

White cabbage ─ small forks.
Beef or pork ─ 300 gr.
Onions ─ 2 pcs.
Carrots ─ 1 pc.
Tomato paste ─ 40 gr.
Salt to taste.
Pepper to taste.
Vegetable oil – 5 tbsp.

Special recipe with tomato juice

There is no need to add any liquid to make stewed cabbage in the traditional version. It must languish in its juice, but the tomato paste can be replaced with tomato juice, then the dish will turn out to be completely natural and healthy. If instead of meat you use chicken fillet, then the dish is low in calories and very tasty.

Ingredients:

Chicken breast ─ 350 g.
White cabbage ─ one small fork.
Onions ─ 1 pc.
Bell pepper ─ 1 pc.
Carrots ─ 1 pc.
Fresh herbs to taste.
Salt, pepper ─ to taste.
Ripe tomatoes ─ 5 pcs.

Manufacturing process:

Wash the chicken breast under running water and dry with cardboard towels. Finely chop and place in a frying pan heated with vegetable oil.
Quickly peel the onion, wash under running water, cut into small cubes and add to the fillet.
After the onions are cooked, you can start making carrots. It must be peeled and grated on a large grater; grated carrots should be placed in a frying pan with other ingredients.
Simmer the resulting mixture of vegetables and meat over medium heat for 15 minutes.
During this period of time, you need to have time to chop the cabbage, trying to cut it as finely as possible. The taste of the initial dish depends on the cabbage cut; the finer the cabbage is cut, the more tender the texture.
Add the cabbage to the frying pan with the other ingredients. Fry for 5 minutes so that the composition does not burn, and then turn off the heat.
Start making freshly squeezed tomato juice. To do this, you need to remove the skins from the tomatoes and rub them through a sieve.
Add a glass of freshly squeezed juice to the pan immediately after it is ready.
Simmer the dish until the water has completely evaporated.

After the cabbage is supposedly ready, you need to test the cabbage for softness. It must have a uniform texture. If individual pieces are not stewed, you need to pour a few tablespoons of water into the frying pan and bring the mixture to readiness very slowly under a closed lid. Once completely ready to serve.

Cabbage stewed with beef

Stewed cabbage with beef is a good option for the daily menu. The dish comes out tasty and fragrant. A distinctive feature is that in this version the vegetables are stewed without tomatoes. This manufacturing option will appeal to those who want to feel the taste of new vegetables.

Ingredients:

Beef slices ─ 300 gr.
White cabbage ─ 1 fork.
Onion ─ 1 pc.
Carrots ─ 1 pc.
Bell pepper ─ 1 pc.
Salt, pepper ─ to taste.

Manufacturing process:

Before you start preparing a dish for any day, you need to prepare all the ingredients. Wash the beef slices under running water and dry with cardboard towels.
Peel the onion and chop with a sharp knife. Peel the carrots, wash under running water and grate on a large grater.
Remove the seeds from the bell pepper and cut it into narrow strips.
Place the vegetable oil in a hot frying pan with vegetable oil, add the onions and bring them to transparency, and then add the grated carrots.
After the carrots have been stewed, you can put the beef, cut into small pieces, into a frying pan.
In order for the compacted beef slices to cook, you need to pour a little water into the frying pan, 1 glass is enough.
After the water has evaporated, you can put finely chopped white cabbage in the frying pan.
Thoroughly mix the contents of the frying pan, place over low heat, and simmer, constantly adding water. Thus, it is necessary to simmer the cabbage until it is completely cooked and all the water has evaporated.
Serve the finished cabbage to the table with any side dish.

The usual method for stewing sauerkraut with meat

Pickled white cabbage can be stewed with meat, just like regular, raw cabbage. This manufacturing option may seem unusual, because it has an unusual taste for traditional stewed cabbage. Cabbage prepared according to this recipe has a sour taste, which not everyone will like; in general, the dish is not for everyone.

Ingredients:

Sauerkraut ─ 400 g.
Pork slices ─ 300 g.
Onion ─ 1 pc.
Carrots ─ 1 pc.
Salt to taste.
Pepper to taste.
Vegetable oil ─ 5 tbsp.
Water ─ 1 glass.

Manufacturing process:

The process of making cabbage according to this option begins with preparing the vegetables. The onions are peeled and cut into small cubes.
Peel the carrots and grate them on a small grater.
Place the prepared vegetables in a frying pan heated with vegetable oil and fry until tender.
The pork slices are washed under running water and cut into cubes with a side of no more than 2 cm.
Place the meat in a frying pan; it is important that there is enough vegetable oil, otherwise it will burn and spoil the taste of the dish.
The purchased composition must be stirred from time to time and fry until all sides of the meat are golden brown.
After the meat is browned, pour 1 glass of water into the pan and simmer until cooked.
If the sauerkraut is chopped coarsely, you need to chop it beforehand. Finely chopped cabbage is placed in a frying pan with the meat and simmered until cooked. Don't expect it to be very soft.

Stewed cabbage with meat, a very tasty traditional home recipe

Now in the culinary review of recipes for making various dishes we will talk about cabbage. In Russian cooking there are vegetables from which they are usually prepared. These vegetables include pumpkin, beets and cabbage.

You can prepare many different dishes from cabbage: cool appetizers and hot dishes. Here I would like to offer, on the one hand, a rather ordinary, but very tasty dish - stewed cabbage with meat.

We cook it quite often, and from time to time we replace the meat with sausages or half-smoked sausage. The tastes are different, so we have an abundance on the menu, with cabbage being constant.

Absolutely, what’s great about this dish is that there are no serious standards here. The number of components for its manufacture depends on the size of the dish, especially the amount of cabbage. It will sag during the stewing process, so you need to add it little by little to the pan.

Stewed cabbage with meat, a very tasty recipe

As for utensils for making, a metal casserole dish is ideal for these purposes.

Before you start stewing the cabbage, prepare all the ingredients.

Ingredients needed to make stewed cabbage:

Cabbage – 1 medium fork (about 1.5-2 kg)
Onion – 1 pc.
Carrots – 1 pc.
Meat (any kind: beef or pork) – 200-250 g
Vegetable oil - for frying
Salt, pepper - to taste

My addition to the recipe:

small tomatoes - 5-6 pieces
grated carrots
spicy ketchup – 1-2 tablespoons
vegetable oil for frying

How to cook a very tasty stewed cabbage with meat

Step 1. Start by cutting the cabbage. It is better to shred it by hand. If you use a food processor, the leaves are chopped very finely and during the stewing process you will get porridge. If the fork is very large, you can cut it into small pieces ahead of time.

Then we cut these pieces with a knife into long strips or slices. In this form, the cabbage will not boil.

Step 2. Finely chop the onion and grate the carrots. Carrots can also be used frozen. In this case, there is no need to defrost it; the carrots will disperse during stewing. And, in the end, we take the meat with layers of fat. We cut off the fat and chop it very finely; it will be useful for frying.

Having prepared all the ingredients for the dish, let's start cooking.

Step 3. Put the goose pan on the fire. Pour a little oil and heat it up. After this, add finely chopped fat and fry it until crusty.

Step 4. After the fat is fried, add the onion and continue to fry.

While the onions and fat are frying, move on to the meat.

Step 5. The meat is cut into small cubes. In general, the size depends on your taste.

If you like huge pieces of meat in a dish, cut them into huge ones, if small, then into small pieces.

I make a medium size, a little smaller than those used for barbecue.

Step 6. After the onions acquire a golden color, add meat to the goose pot.

Fry the meat while constantly stirring. Naturally, it won’t work out fried. When the outside of the meat looks like boiled, you can add carrots.

Step 7. Take the grated carrots, add them to the meat and onions, and stir.

We continue to fry the carrots in the casserole until the carrots become soft.

Step 8. Now it’s the cabbage’s turn. We apply it to the very top.

After this, pour a glass of water and close the casserole with a lid. Reduce the heat to low.

We leave the cabbage, meat and vegetables to simmer. We open the lid from time to time and, as the cabbage settles, add a new portion of it. As a result, your container is filled with cabbage to the very top and will be stewed over a leisurely fire within an hour and a half.

Step 9. After about 30 minutes, open the lid, add salt, add peppercorns and a few bay leaves.

Close the lid again and leave to simmer until the dish is completely ready.

You can stop there, but if you like to add something new, your own, to your dishes, then let’s start experimenting.

My homemade recipe for savory stewed cabbage with meat (addition to the traditional one)

I have small tomatoes that were grown in my own garden.

After the autumn harvest, tomatoes are frozen in the freezer, just like carrots, and used in the preparation of various dishes.

Take a small frying pan, pour oil and heat it on fire. Add some grated carrots and fry. Then we throw in the tomatoes.

Very small ones can be thrown in completely; a little larger ones can be cut into slices.

You can also add slightly spicy ketchup. Stew all the vegetables until cooked, then add to the main dish.

Stir, cover with a lid and continue to simmer until fully cooked. Open the lid from time to time, stir the dish and taste. When the cabbage becomes very soft, the dish is ready. Remove the casserole from the heat. As a result, we get this delicious stewed cabbage with meat.

Instead of meat, you can use sausages in this dish, which is what almost everyone does. But the taste will be slightly different.

Stewed cabbage with meat - 4 recipes with photos and videos

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 to stew it in a cauldron or deep frying pan. Iron dishes with a thick bottom are perfect 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 that.

When preparing this ordinary dish, the main thing is to wait for the cabbage itself to stew. Throw in the cabbage when the meat is ready and make sure it doesn’t overcook. I also like how deliciously cabbage and meat are steamed in a slow cooker, in the “stew” mode. Now I have collected the most popular methods for stewing cabbage with meat.

In the article:

Stewed cabbage with meat in a cauldron - step-by-step recipe with photos
Recipe for stewed cabbage with meat in a slow cooker
Recipe for stewed cabbage with meat and potatoes
Cabbage with meat and rice - video recipe

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

In every country, cabbage with meat is on the menu. Call this food in Russian - solyanka, or beautifully in European - bigus. All the same, this is the most delicious and homemade food. I have pork now. Although the type of meat is not important. Cabbage mixes magically with beef, lamb, and poultry. I also take the spices that my family loves. You can change the set of spices to your own taste.

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

What will be useful:

How to cook:

Pour two tablespoons of oil into a cauldron or saucepan with a thick bottom and put it on fire. I cut the meat into not very 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 large pieces. 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.
Now I stir everything and put the shredded cabbage in the cauldron. To stew, you don’t need to chop the cabbage finely, let the pieces be larger.
At this step I don’t interfere with anything, because the cauldron is full. Cover with a lid and let it settle slightly. 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 right away, then add the remaining cabbage at this step.
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 “Mother - Nyama”

Stewed cabbage with meat in a slow cooker - video recipe

It’s just beautiful how quickly and easily everything is stewed in a slow cooker!

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

Stewed cabbage with meat and potatoes - recipe with beef

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

What will be useful:

Step-by-step manufacturing recipe:

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.
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.
I pour carrots and onions into the cauldron and add more vegetable oil (3 tablespoons). Lightly fry until yellowish.
I add spices, salt and two tablespoons of tomato paste. Fry for another two minutes so that the tomato paste is fried.
I pour in the potatoes and cabbage, mix them and add about 1 liter of boiling water. The water must 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 5 minutes, close the lid and let it simmer over very low heat.
After 20 minutes I turn it off. You need to let it sit for another half an hour, then the potatoes will be soft and steamed.

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

And another fascinating bigus with rice will be shown to us by the channel “Ordinary and Savory 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!

For now, that’s all I have about stewed cabbage with meat. Thanks to everyone who cooked with me!

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