How to cook cabbage with minced meat. Braised cabbage with minced meat: recipe with photo

Step-by-step recipes for various stewed cabbage with minced meat and potatoes, mushrooms, tomato, rice

2018-10-29 Marina Vykhodtseva

Grade
prescription

3853

Time
(min)

servings
(people)

In 100 grams of the finished dish

6 gr.

8 gr.

carbohydrates

4 gr.

109 kcal.

Option 1: Classic recipe for stewed cabbage with minced meat, carrots and onions

In the original version, cabbage with minced meat is stewed on the stove in a cauldron, stewpan or ordinary frying pan. An important condition is the presence of a tight lid that will retain moisture. The minced meat in the recipe is beef, but cabbage is also excellent with pork, chicken. If there is no tomato paste, then we replace it with ketchup, tomato puree, you may have to slightly increase the amount, we focus on your taste.

Ingredients

• kilogram of cabbage;
• 0.5 kg of ground beef;
• 1 head of onion;
• 1 carrot;
• 40 ml of vegetable oil;
• 1 laurel;
• 1 spoon of tomato paste;
• 100 ml of water;
• herbs, spices.

Step-by-step recipe for classic stewed cabbage with minced meat

Since our meat is twisted, it cooks much faster than pieces. That is why we start with frying vegetables. We send the oil to a cauldron or pan, turn on the stove. We chop the onion, peel the carrots and rub or also crumble with a knife. Drain, cook until the onion is transparent.

We spread the minced meat to the vegetables and fry with it for about three minutes, no more. Be sure to stir and break up the lumps with a spatula. At the same time, chop the cabbage with regular straws. Add to mince.

You can immediately pour water and add a tomato, but the dish will be much tastier if the cabbage is lightly fried with vegetables and minced meat. We do this for five or ten minutes, do not brown.

Mix water with tomato paste, add salt, pour into a cauldron. We cover, make a small fire so that the dish does not boil and boil, but stew. Cooking for about half an hour. The process will take less time if summer young cabbage is used. Periodically we check, it is not necessary to boil and turn the dish into mashed potatoes.

We send a bay leaf to the cabbage, if desired, greens, pepper, stir and let stand for five minutes to reveal the aroma of the last additives.

Thanks to spices, this dish can have a variety of tastes. Seasonings for meat and barbecue fit perfectly here, you can pour suneli hops or dilute dry mushroom broth (cube) in water.

Option 2: A quick recipe for stewed cabbage with minced meat and fresh tomatoes

Such a dish is actively cooked for ten minutes and it will take about half an hour more directly to stew. You will need a cauldron or a saucepan. You can use a slow cooker, in which case the process will not require close attention.

Ingredients

• 1 kg of cabbage;
• 2 onions;
• 2 tomatoes;
• 400 g minced meat;
• 1 carrot;
• 3-4 tablespoons of oil.

How to quickly cook stewed cabbage with minced meat

In this recipe, only onions with minced meat will be fried. We send oil into a convenient dish, cut the heads into small cubes or straws, throw it. Stir, cook for two minutes.

We spread the minced meat and cook with onions for literally a minute, the meat should change color, there is no need to fry.

We rub the carrots with straws, chop the cabbage, salt and wrinkle a little with our hands. We shift to minced meat. We rub the tomatoes, leaving the skin, pour over the top.

We close, simmer for about half an hour or just until the cabbage is soft, after about 20 minutes, or just stir in the middle of cooking.

You can fry the tomatoes with minced meat, and then add cabbage to them. If the vegetables are not very juicy, then pour a little liquid (tomato juice, water, broth).

Option 3: Stewed cabbage with minced meat and potatoes

Hearty, easy to prepare and affordable dish of stewed cabbage with minced meat. In addition, you will need a few potatoes. It is important to add them correctly so that the vegetable has time to cook.

Ingredients

• 500 g minced meat;
• 700 g cabbage;
• 3-4 potatoes;
• 1 carrot;
• 1 st. l. tomato paste;
• 40 ml of oil;
• 0.5 cups of water;
• 1 bulb.

How to cook

We chop carrots into strips and onions in approximately the same way. Pour the vegetables into the heated oil, fry for a minute, add the minced meat. Cook for five minutes, then add chopped cabbage. Let fry for three minutes.

We add salt, pepper to the cabbage, spread the tomato paste, warm it up for another couple of minutes. We clean the potatoes, cut into slices or straws, pour on top, do not stir. We pour water.

Stew cabbage with potatoes for 20 minutes, then stir, simmer for another 10-15 minutes. At the end we try the dish, pepper and salt, add any spices to taste.

You can fry the potatoes in a pan, and then add to the cabbage and stew everything together, you get a tasty and fragrant stew.

Option 4: Braised Cabbage with Minced Meat and Rice

This dish can be called lazy cabbage rolls. It is very convenient to cook with raw rice, you don’t need to boil it in advance and you don’t need cereals separately. Additionally, you need tomato juice. If it is not there, then dilute 40-50 g of pasta or ketchup with a glass of water.

Ingredients

• 200 g of rice;
• 1 kg of cabbage;
• 50 ml of oil;
• 0.5 kg of minced meat;
• 1.5 cups of tomato juice;
• 100 g of onion;
• 1 carrot;
• spices and herbs.

Step by step recipe

We choose rice large long or round, first we wash it, and then we fill it with water. Leave for ten minutes, let it swell a little. Drain excess liquid before adding cereal to the cauldron.

It is good to cook the dish in a cauldron, as there are a lot of ingredients in it. We heat up the oil. Cut the peeled onion into cubes, fall asleep to fry. We clean the carrots, rub them, pour them out, cook a little, no need to brown.

We spread the minced meat to the vegetables, stir, as soon as it changes its color, turns gray, add chopped cabbage, fry everything together for 10 minutes, add rice, stir, salt, add tomato juice.

We cover the cauldron, simmer the cabbage with minced meat for 15-20 minutes. Then we check the readiness, try for salt, add spices, herbs, stir and turn off. Let the stewed cabbage stand for 5-10 minutes.

By the same principle, you can stew cabbage with minced meat and buckwheat or use brown rice, which is much healthier and slightly different in taste.

Option 5: Braised Cabbage with Minced Meat and Mushrooms

If forest mushrooms, then first boil them, then follow the recipe. You don’t need to do this with champignons, just chop and send to fry.

Ingredients

• 300 g minced meat;
• 300 g of champignons;
• 1 kg of cabbage;
• 2 onions;
• 4 tablespoons of oil;
• 1 carrot;
• 1 pepper;
• 3 tomatoes;
• spices.

How to cook

Fry chopped onion in oil. We wash the champignons, cut them into pieces, add, after five minutes we introduce the minced meat. We give it a little fry with mushrooms.

Tomatoes are either finely chopped or rubbed, it is desirable to remove the skin. Pour over mushrooms and minced meat, slightly evaporate the juice. You can replace with tomato paste, but in this case, dilute it with half a glass of water.

We rub the carrots with straws, it is not necessary to fry it. Shred cabbage, mix, add chopped bell pepper and salt. We crush the vegetables a little so that the juice appears. We spread to the mushrooms and minced meat, cover, simmer together for half an hour. We do not add water, we cook in our own juice.

We check the readiness, we taste. Salt more if necessary, add other spices. Increase the time if the cabbage has not reached softness.

Not everyone likes thick stewed cabbage. In this case, you can add water, broth, tomato juice to it. The output will be a liquidish dish, reminiscent of a roast or stew.

Option 6: Braised sauerkraut with minced meat

With minced meat, you can stew not only fresh, but also sour cabbage. This dish takes much longer to prepare, but the result is really worth it. If the cabbage is peroxidized, then soak in cold water, drain several times, then squeeze and use according to the recipe given here. For frying, we take any oil, you can replace it with fat.

Ingredients

• 1 kg of sour cabbage;
• 0.5 kg of minced meat;
• 1 onion;
• 4 tablespoons of oil;
• 1 spoon of tomato paste;
• herbs, spices.

How to cook

Pour the chopped onion into the heated oil, fry until transparent. Squeeze cabbage from brine. If the straw is long, then cut.

Add sauerkraut to the onion, lightly fry, add tomato paste. Cook for five minutes, pour 5-6 tablespoons of water, simmer under the lid for an hour.

Add minced meat to the cabbage, stir, cover again and simmer for about half an hour. At the end we try. If there is not enough salt, then add, sprinkle with herbs, introduce a bay leaf.

This dish can be used as a filling for pies and pies, pancakes, any other baked goods.

Braised cabbage with minced meat is a great option for a quick dinner. Although this is not a classic recipe for lazy cabbage rolls, but still, with a bit of a stretch, this dish can be called that, because it consists of the same ingredients, cabbage and minced meat. Perhaps this is the easiest and fastest version of lazy cabbage rolls.

If I still have minced meat, for example, from manti (I didn’t calculate, the dough was over, but the minced meat remained), then the next day I often cook stewed cabbage with meat. Cook it quickly, in half an hour you can cook dinner and get rid of the remnants of minced meat.

Ingredients for stewed cabbage with minced meat:

• white cabbage - 1/3 of a small head (about 800 g),
• salt - a pinch,
• carrots - 1 pc. (not big)
• vegetable oil - 4 tbsp. l.,
• butter - 50 g,
• minced meat (from beef and pork with onions) - 300 g.

Recipe for stewed cabbage with minced meat:

1) Cut cabbage into thin strips.

2) Sprinkle the cabbage with salt, one good pinch is enough, and remember with your hands, but not much. Not the way it is done when pickling cabbage, when they are crushed until juice appears, it is much weaker.

3) Grate the carrots on a coarse grater, sprinkle cabbage with it. Turn it a little with your hands, mixing with carrots.

4) Pour vegetable oil (2 tablespoons) into a saucepan with a wide and thick bottom.

5) Wait until the oil warms up well (in cooking this is called “calcining the oil”) and put the cabbage in the pan.

6) For three minutes, intensively fry the cabbage in vegetable oil, then add butter (50 g) to it. Reduce the burning, now the cabbage should not be fried, but stewed. When the butter has completely melted, stir the cabbage and pour about 50 ml of boiled water into the pan. Cover the pot with a lid and let the cabbage simmer for 10 minutes.

7) While the cabbage is stewing, fry the minced meat with two tablespoons of vegetable oil. Cook, stirring, for about 7 minutes, until the meat stops oozing liquid and turns greyish. Mix fully cooked meat with stewed cabbage.

Cabbage stewed with minced meat is a very simple and at the same time hearty dish. It can be done daily for lunch or dinner. It is sure to please all the family.

And if you add spices and seasonings to it, then it will turn out fragrant and piquant. You can add minced meat from any meat - pork, beef, chicken. And cabbage can be used white, cauliflower, Beijing.

In addition, cabbage with minced meat is a very healthy dish, it contains a high level of vitamins. It can be eaten during many diets, and it does not harm the figure at all. So, how can it be prepared?

For those who still do not know, we offer several recipes for cooking stewed cabbage with minced meat. But first, let's figure out what level of nutritional value and calorie content is contained in this treat.

Recipe for stewed cabbage with minced meat

How to do:

We clean the carrots from dirt and peel. We cut it in the form of a straw;

The husk is removed from the onion, and cut into half rings;

Shred the white cabbage into thin strips;

We put a frying pan on the stove, pour vegetable oil and pour vegetable slices from onions and carrots into it. Fry for 3 minutes;

Then we put the minced meat to the vegetables. Cook for 5 minutes until the meat is light in color;

We fall asleep chopped cabbage to all the ingredients;

Reduce the heat, mix everything and simmer for 10 minutes;

At the end, remove from heat, put on a plate and put on the table.

Cabbage stew with minced meat and rice

What do we need:

• One small head of cabbage per 1 kilogram;
• Minced meat mixed - 300 grams;
• 150 grams of carrots;
• Onions per 200 grams;
• 250 grams of rice;
• Water - 250 ml;
• Vegetable oil;
• A little salt.

1. The first step is to rinse the rice. We wash it in 3-4 waters. Next, fill it with cold water and soak for 20 minutes;
2. Carrots, wash, clean off the dirt with the skin and three medium grater;
3. We remove the skin from the onion and chop it into small squares;
4. We put a brazier on the fire, pour vegetable oil, warm it up;
5. Place the carrot shavings along with the minced meat on the heated oil. Salt and mix. Fry for 5 minutes;
6. Next, put the pieces of onion into the brazier and fry for another 5-7 minutes;
7. We clean the cabbage forks from bad leaves and cut into thin strips or small cubes;
8. From the brazier we take out the frying of vegetables and minced meat. We spread pieces of cabbage there and fill it with a glass of water with salt;
9. Then we put rice on top, and on top of rice - minced meat and vegetable slices;
10. Cover everything with a lid and put on the stove over a slow fire. We prepare everything within an hour;
11. After an hour, we open it, taste it, if the rice is soft, then the dish is ready and must be removed from the stove;
12. You can put a small amount of cream in cabbage with rice and minced meat, the taste will become much better from this.

Braised cabbage with potatoes and minced meat

Cooking Ingredients:

• 1-1.5 kilograms of white cabbage;
• Half a kilo of potatoes;
• Half a kilo of meat;
• Onions - 1 piece;
• Carrot - 250 grams;
• Vegetable oil;
• A little salt and black ground pepper.

Let's move on to cooking:

1. My piece of meat and cut into medium pieces. We pass them through a meat grinder to the state of minced meat;
2. Remove the husk from the onion and cut into strips;
3. Pour a little vegetable oil into a brazier or cauldron, pour onions there and fry for 3-4 minutes;
4. Next, spread the minced meat to the onion, add salt, season and mix with a wooden spatula. Leave to fry for 10-15 minutes;
5. Wash the carrots, remove the skin and excess dirt. We wipe it with a large grater;
6. Remove the skin from the potato tubers, wash and cut into cubes;
7. Pour the pieces of carrots to the minced meat with onions, mix and fry for a couple of minutes;
8. Then we fall asleep cubes of potatoes, mix and simmer for 7 minutes;
9. Next, clean the bad leaves from the cabbage and chop it into thin strips;
10. We shift the cabbage straws to the minced meat with potatoes, add some salt and mix if necessary;
11. We cover the cauldron with a lid and leave to cook on low heat for about 40 minutes;
12. At the end, season the dish with spices and leave for 20 minutes.

How to cook stewed cabbage with minced meat in a slow cooker

What ingredients to buy:

• Fresh cabbage - 700 grams;
• 250 grams of minced meat;
• One bulb;
• Carrot - 150 grams;
• One Bulgarian pepper;
• 3 garlic stalks;
• Tomato paste - 1 large spoon;
• Vegetable oil;
• 1 large spoon of granulated sugar;
• A pinch of salt and black ground pepper.

How is it done:

1. We clean the onion from the husk and cut into medium cubes;
2. Pour a little vegetable oil into the slow cooker, set the “Baking” mode and warm it up;
3. Pour the onion slices into the heated oil and fry;
4. Next, put the minced meat there and cook for a couple of minutes. Stir with a wooden spatula;
5. We wash the carrots, peel the skin and three with a coarse grater. We put in a slow cooker to the rest of the components;
6. Cut the garlic stalks into medium pieces and place in a multicooker;
7. We clean the cabbage from unnecessary leaves. We chop with a thin straw and fall asleep to the minced meat;
8. We cut the pepper, clean the seeds, remove the stalk and cut into small squares. We also spread it with meat and vegetables;
9. In one glass of water, dilute 1 large spoonful of tomato paste, add salt, granulated sugar, black pepper and pour into a slow cooker;
10. We select the "Extinguishing" program and cook for approximately 40 minutes;
11. As soon as the signal sounds, mix everything well and leave to infuse for 20 minutes.

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Braised cabbage with minced meat and mushrooms in the Redmond slow cooker

Cooking Ingredients:

• White cabbage - 1-1.5 kg;
• 500 grams of minced meat;
• 300 grams of champignons;
• Carrot - 1 piece;
• One bulb;
• 200 ml of tomato juice;
• Vegetable oil;
• One garlic clove;
• Fragrant black pepper - 5 peas;
• A little salt;
• Parsley, basil, dill - 5-6 sprigs.

How to cook:

1. We clean the carrots from the skin, dirt and cut into small cubes;
2. Remove the peel from the onion and cut into small squares;
3. Pour vegetable oil into the multicooker cup, set the “Baking” mode and warm it up;
4. Pour the vegetable slices onto the heated oil and fry for 15 minutes;
5. In the meantime, chop the cabbage into thin strips;
6. Mushrooms are washed and cut into slices;
7. We spread the minced meat in a slow cooker for frying and mix with a spatula;
8. Next, we fall asleep straws of cabbage along with pieces of mushrooms;
9. Remove the skin from the garlic cloves and chop finely with a knife. We fall asleep it to the rest of the ingredients along with peas of black allspice;
10. Pour everything with tomato juice and set the “Extinguishing” mode;
11. We extinguish everything for 2.5 hours under a closed lid;
12. As soon as the beep sounds, turn off, leave to infuse for 20 minutes.

Cauliflower stew with minced chicken

Cooking Ingredients:

• Head of cauliflower;
• 400 grams of minced chicken;
• One potato tuber;
• 2 onions;
• Tomatoes in tomato juice - 1 can;
• 4 large spoons of dry curry mix;
• Chili pepper - 1 piece;
• 200 grams of fresh green peas;
• Vegetable oil;
• A little salt.

Cooking:

1. We wash the head of cauliflower, separate the inflorescences;
2. Remove the skin from the onion and finely chop with a knife;
3. We put a metal container with thick walls on the stove, pour vegetable oil and warm it up;
4. Pour onion slices into hot oil and fry for 5 minutes;
5. We clean the potato tubers from the skin and cut into medium slices;
6. We spread the potatoes to the onion, sprinkle with dry curry mixture and mix;
7. Then add minced chicken there, salt and mix;
8. After 15 minutes, pour everything with tomato juice, put chopped tomatoes, cauliflower inflorescences, green peas;
9. Add finely chopped chili pepper and add salt;
10. We simmer everything until the cabbage is ready, after about 15-20 minutes it should become soft;
11. The finished dish is infused for 15-20 and served with boiled rice.

Cabbage with zucchini, stewed with minced meat

What will be required:

• Half a kilogram of cabbage;
• Zucchini - 1 piece;
• Minced meat - 250 grams;
• Onion - 1 head;
• Tomato - 1 piece;
• Vegetable oil;
• A little salt and pepper.

How is it done:

1. Cut the cabbage into strips and fry in vegetable oil over high heat for about 5 minutes. We mix constantly;
2. Remove the husk from the onion and cut into small cubes;
3. Pour oil into a separate frying pan, add onion with minced meat and fry, mix constantly;
4. Remove the skin from the tomato and cut into cubes;
5. We clean the zucchini from the skin and take out the seeds. We cut it into cubes;
6. We clean the carrots and three with a medium grater;
7. Place the vegetable slices in a saucepan, add cabbage and fried minced meat with onions;
8. Pour 150 ml of water and cook for 30-40 minutes;
9. The finished dish should stand for 20 minutes and then serve.

• Cabbage should be used hard, winter. Young - can boil soft and turn into porridge;
• During stewing, you can add a couple of sprigs of greens, they will give a pleasant aroma;
• Before cooking, chopped cabbage should be salted and mashed well. This will add juiciness and it will cook faster;
• You can also add spices and seasonings to the dish, they will add aroma and piquant taste.

That's basically it. It turns out that there is nothing difficult and supernatural. Everyone can cook this dish. Be sure to make it according to the suggested recipes.

Do not forget to season everything with spices and herbs, this will make your cabbage even better and tastier.

Stewed cabbage according to the classic recipe is very tasty - this is a separate dish that is healthy and pleasant to eat at least one without additives, even with meat, chicken, minced meat, mushrooms, sausages or sausage.

Previously, this dish was cooked in a pot or pan. Now it’s delicious, simple and quick to stew cabbage in a slow cooker - it turns out no worse than in the dining room.

Cabbage is one of the main dishes of Russian and European cuisine. Hundreds of recipes and options find their lover, every housewife knows how to cook cabbage, adding her zest to well-known recipes.

So I am no exception, cabbage in all forms is present on my dinner table often and regularly. Pickled and marinated, fresh in salads and side dishes, borscht and cabbage soup, pies and casseroles.

Favorite vegetable goes well with meat and potatoes, dough and other vegetables. Healthy, low-calorie and remarkably tasty - all this is about her, the queen in our gardens and on our table.

A classic recipe for stewed cabbage in Russian. Very tasty and simple, suitable as a side dish for any meat dish.

What products do you need:

• cabbage fresh early white cabbage kilo;
• one medium carrot;
• one bulb;
• salt teaspoon;
• flour a tablespoon;
• tomato paste 2 tablespoons;
• bay leaf;
• butter 50 g, vegetable 50 g;
• ground black pepper to taste.

How to stew cabbage very tasty:

1. We clean and wash vegetables. Shred cabbage into strips, carrots on a coarse grater, onions into small cubes.
2. We will cook in a brazier-pan with high walls or in a cauldron.
3. We put the brazier on the fire and pour in the vegetable oil. Saute the onion until golden brown.
4. Add carrots and fry together with onions until soft.
5. We spread the cabbage and reduce the heat to medium, tightly close the lid.
6. In a small frying pan, fry the flour in butter until golden brown and add tomato paste to it, mix quickly and pour in a glass of water in small portions, stirring constantly, add salt. As soon as it boils, remove from the chase and pour into the cauldron.
7. Simmer the cabbage under a tightly closed lid until tender for 10-15 minutes. Pepper, add bay leaf and turn off the stove. Let's brew for ten minutes. Can be served on the table.

Your family members will appreciate your efforts!

We will make it for a Sunday family dinner with relatives, the meat can be different, but we will take a turkey fillet so that after dinner we have the strength to go for a joint walk or play outdoor games, and not just lie down, digesting heavy beef or pork. You can do it by laying it out in layers in portioned pots, or you can do it like me - everything in a deep baking sheet and tightly foil on top.

• half a kilo of turkey fillet;
• half a kilo of potatoes;
• a head of cabbage for half a kilogram;
• two medium bulbs;
• one large carrot;
• vegetable oil three tablespoons;
• salt pepper;
• half a glass of sour cream;
• bay leaf.

Cooking:

1. We clean and wash the vegetables, cut a head of cabbage about a teaspoon into small strips and knead with our hands, thoroughly and diligently, this is necessary to reduce the volume.
2. We skip the turkey fillet through a meat grinder or cut it into thin strips, as you like.
3. Pour oil on a baking sheet and spread the meat, evenly distributing it over the entire baking sheet, add a little and pepper.
4. On top of the meat we place potatoes, chopped into strips.
5. In the next layer, put a mixture of cabbage with onions and carrots, be sure to pour the released juice into a baking sheet, seal with your hands, grease with sour cream, put a bay leaf and cover with foil.
6. We put in the oven, heated to 200 degrees, and cook for exactly an hour.

I really like the speed of preparation, and my homemade taste and satiety of the dish!

Well, the multicooker is a well-known assistant, everything is laid down and wait for it to ring, that's ready!

Ingredients:

• a kilo of white cabbage;
• one large carrot;
• two bulbs;
• packaging of sausages;
• two red fleshy tomatoes;
• a teaspoon of salt
• spices to taste.

Recipe:

1. We wash, clean and chop the vegetables into small strips, cut the onion into cubes.
2. We turn on the slow cooker in the frying mode for 15 minutes, pour the oil into the bowl and put the onion, fry, stirring until golden brown and add the carrots.
3. Fry until tender, and add sausages cut into small pieces. We fry them with care.
4. We spread the tomatoes and fry together with other vegetables and sausages.
5. After five minutes, add the cabbage and mix thoroughly, pour in half a glass of water.
6. Close the lid tightly and switch to the stew or soup mode for 25 minutes. Make sure to keep it closed!
7. After the signal, you can blow off steam and eat.

Fast and tasty!

I think I have always known this recipe. This is how my grandmother and great-grandmother cooked, this is how my student daughter can cook, and my whole family loves this dish very much, to which we serve push potatoes on the table.

• small fork;
• a pound of minced meat of any;
• two tomatoes;
• two bulbs;
• bell pepper one;
• a teaspoon of salt;
• a third of a glass of vegetable oil;
• ground black pepper;
• bay leaf.

Cooking:

1. We wash and clean the vegetables, remove the seed chamber from the pepper.
2. We put a cauldron on the fire and pour oil into it. We spread the minced meat, salt and pepper well. Fry while stirring.
3. Cut the onion into small cubes and spread it to the meat, when it becomes lightly fried, stir.
4. Three carrots and add to the cauldron, continue to stir occasionally, at this time we cut the pepper into thin half rings.
5. We spread the pepper in a cauldron and continue frying, cutting the tomatoes into strips.
6. We put the tomatoes, mix and chop the forks. It can be launched into the cauldron in batches as it is cut and do not forget to mix.
7. When all the cabbage is in the cauldron, we throw the lavrushka on top, pour in a glass of water and close the lid tightly.
8. Simmer over medium heat for half an hour, stirring occasionally.

Well, very tasty and satisfying, bon appetit!

See what you can cook with cabbage for the winter:

1. Delicious sauerkraut: a classic recipe and recipes for sauerkraut for the winter

Braised cabbage with chicken and potatoes in a saucepan (in a frying pan)

You can cook with fillet, or you can just chop the chicken into small pieces and cook with the bones.

What do you need:

• chicken meat half a kilo;
• head of cabbage for half a kilo;
• potatoes 6 pieces of medium size;
• one bulb;
• one carrot;
• two tomatoes;
• vegetable oil 3 tablespoons;
• a couple of cloves of garlic;
• lavrushka leaf;
• a teaspoon of salt with a top;
• pepper and seasonings to taste.

Whole cooking process:

1. Wash and clean vegetables.
2. We put the cauldron on heating and pour oil into it. Add finely chopped garlic and fry until golden brown, stirring.
3. We chop the chicken into pieces and send it to fry in a cauldron with salt, pepper and spices, stirring.
4. We cut the potatoes into large slices and add to the cauldron when the chicken becomes rosy.
5. We cut the onion into a small slice and send it to the cauldron, do not forget to stir.
6. Three carrots and send there.
7. The next turn of tomatoes is in large cubes, and then a head of straw.
8. Pour a glass of water, close the lid tightly and simmer for a quarter of an hour. Ready!

Bon appetit!

It is only as a side dish for a meat dish or as a filling in a cabbage pie.

• fresh white cabbage kilo,
• onion one piece
• two tablespoons of tomato paste,
• one carrot,
• salt one tsp,
• ground black pepper,
• three tablespoons of vegetable oil,
• a tablespoon of sugar
• one leaf of lavrushka.

Cooking:

1. All at once, except for the tomato paste and lavrushka, put in a roasting pan and mix.
2. Close tightly with a lid and put on medium heat.
3. Dilute the pasta in a glass of water and add to the brazier when it boils. Simmer for twenty minutes under a tightly closed lid, stirring occasionally.
4. Lavrushka put when turn off the stove.
5. Let stand on a hot plate for 10-15 minutes to come.
6. You can eat.

If you cook it as a filling in a pie, then the water in which to dilute the tomato paste is a little, literally a couple of tablespoons, and simmer with the lid open so that excess moisture evaporates.

Cabbage stewed from sauerkraut with minced meat

We will cook with minced meat and rice. This is my favorite recipe, I cook it this way most often. It turns out a completely independent dish, tasty and very satisfying. In my family, it is especially loved for its ease of preparation and speed of eating.

Ingredients:

• any minced meat, but best of all from pork, so fatty;
• rice two glasses;
• sauerkraut with carrots liter bowl;
• salt and pepper to taste;
• onion two pieces;
• vegetable oil by eye to cover the bottom of a millimeter by three in the brazier;
• lavrushka leaf.

1. Pour oil into the frying pan and set to fry the minced meat, breaking it into small pieces with a spoon. We salt and pepper it as we would salt if we cooked one minced meat, and pepper, of course, thicker based on the full volume of the dish.
2. We clean, cut the onion into a small cube, add it to the minced meat when it becomes lightly fried, and fry a little together.
3. We launch the cabbage, washed from excess salt and thrown into a colander, into the brazier, mix and close the lid tightly. We simmer for ten minutes.
4. Pour the washed rice and pour three glasses of water, mix and simmer over low heat after boiling for another 15 minutes, throw a leaf of parsley, turn off the heat and do not touch for another fifteen minutes, so that the dish is infused.

It turns out yummy and delicious, you will lick your fingers right to the last!

We have already stewed with sausages in this selection, now let's stew not only with sausages, but also add potatoes.

• half a kilo of sausages;
• a liter bowl of sauerkraut;
• one large onion;
• two tomatoes or a tablespoon of tomato paste;
• a liter bowl of peeled and cut into large slices of potatoes;
• vegetable oil 5 tablespoons;
• pepper and salt;
• lavrushka leaf.

Cooking:

1. Pour the oil into the frying pan and set to fry the onion, cut into small cubes, until golden brown.
2. Pour the sausages, cut into pieces, and lightly fry.
3. Add potatoes and fry everything together.
4. We spread the cabbage thoroughly washed and thrown into a colander and pour in the tomato paste diluted in a glass of warm water, mix, throw in the parsley and close the lid tightly.
5. After boiling, simmer over low heat for about twenty minutes.

When serving, you can sprinkle with finely chopped herbs. Bon appetit!

Braised cabbage with mushrooms and chicken in a cauldron

We will do it not only with mushrooms, but also with chicken, you can do without it, but chicken is definitely tastier.

• half a kilo of fresh cabbage;
• chicken fillet three hundred grams;
• one large onion;
• one carrot;
• boiled mushrooms, any, half-liter bowl, more, you can’t spoil the cabbage with mushrooms;
• vegetable oil a quarter cup;
• pepper and salt to taste.

Cooking:

1. Pour oil into a frying pan and fry the mushrooms, cut into small pieces until half cooked, pour in the finely chopped fillet and fry together with the mushrooms.
2. Add diced onion and fry lightly with mushrooms.
3. The next turn of carrots, grated on a coarse grater, is also lightly fried.
4. We lay the cabbage, cut into strips, mix and tightly close the lid. Stew for ten minutes, salt, pepper and again stew for another ten minutes under a tightly closed lid on the smallest fire.

Bon appetit!

"Bigos" (Bigus) with cabbage, potatoes and chicken, as in the Soviet soldier's canteen - video recipe

Bigos or in the common people Bigus is a Polish, Lithuanian, Ukrainian or Belarusian traditional dish made from sauerkraut or salted cabbage. During Soviet times, soldiers in the Soviet army were often given such a sauerkraut dish.

Today there is no Soviet Union and housewives have learned to stew Bigus (Bigos) with meat and potatoes from fresh cabbage.

The advantage of this dish is that a very fragrant and interesting combination of meat is obtained from simple ordinary products.

How to cook delicious stewed cabbage: secrets and tips

There is only one secret here - do not leave the dish being prepared unattended! When frying, stir constantly to prevent burning, and if it starts to scald and stick, then quickly pour in a little water and mix!

During stewing on low heat under a tight lid, there is nothing to climb into the pan over and over again and release steam, just mix at the beginning and end of the stew!

Dare, and everything will work out for you!