How to stew cabbage with meat at home. Three successful recipes for fragrant stewed cabbage with meat

If there is cabbage in the house, the table will not be empty! And if stewed cabbage is on the menu, you are an unsurpassed hostess! Such an impromptu on the cabbage theme was made possible by folk wisdom and personal observations, having considered the option of stewed cabbage with meat! Top 6 cooking recipes with photos!

And one cannot but agree with this - the stewed cabbage is eaten quickly, and they ask for more. Do not forget to praise the housewife. All are full and happy. And the home cook is left to grow above himself and look for new recipes.

Consider that you have found them. For lovers and connoisseurs of folk vegetables - stewed cabbage recipes are very tasty.

Classic stewed cabbage is a side dish called "You can't imagine better." She will complete the dining still life with both meat and boiled sausage. And potatoes with any cereals will cheer up completely.

There is only one wish for the ingredients - you will begin to stew cabbage, do not spare onions and carrots. And your meal is guaranteed to be delicious. Pay attention to the taste of carrots. It should be delicious and sweet on its own.

The cooking process does not require special skills. Just some recommendations based on personal experience.

1. You don't need to cut the cabbage very finely. She'll be stewed. Very small pieces may become too soft. A little larger than borscht - the most ideal option, as for me.
2. Carrots are best cut into strips, and not passed through a grater. The appearance of the finished product will be more interesting, and the consistency too.
3. It is desirable to lay tomato paste or juice gradually, tasting the cabbage. In this case, you will not oversour the dish.
4. If you use tomato juice, I advise you to add a pinch of sugar. Just a little of it will emphasize the taste of the dish. All tomato paste contains sugar.
5. Use dishes with thick walls for stewing. A suitable stewpan, cauldron, cast iron skillet.

Cooking products

• A small head of cabbage - up to 2 kg.
• Carrots - 200 gr.
• Onion - 200 gr.
• Sunflower oil - 75 - 100 ml.
• Tomato paste - 40 gr. (can be replaced with tomato juice)
• Sweet pepper - 2 small pcs. (if possible and desired). Better than red
• A little green dill
• Bay leaf
• Salt and ground pepper at your discretion.

How to stew cabbage

1. Fry the diced onion until translucent
2. Add carrots and bell peppers, chopped into strips. Fry everything together min. 10 – 15
3. Place shredded cabbage. Mix
4. Fry 5 min
5. Then salt, pepper. Stir and fry for 3 more minutes
6. Add tomato paste and water, mix. Water should be added so much that all the liquid would cover half of the cabbage
7. Lay the bay leaf, cover the pan. Simmer for 15 - 20 min. Don't forget to stir from time to time.
8. Five minutes before the end of the process, you must definitely taste the culinary product, Add what is missing. Cabbage should have a pleasant sourness
9. Finely chop the dill, add for 3 minutes. until the end
10. Readiness criterion - boiled away liquid and softness of cabbage to your taste. If you read that it is harsh, add water and simmer until tender.
11. Do not forget to remove the bay leaf from the finished product. Otherwise, the cabbage may be bitter.

Let the cabbage stand a little, cool a little. And then you can invite everyone to the table. Enjoy!

If you are using tomato juice, add some water anyway. In my opinion, water allows the cabbage to open up and take in all the delights of the marinade. Yes, and it will become softer, tastier. In general, the culinary product will turn out juicy and appetizing.

And once again I want to emphasize - lay both juice and pasta gradually. It is better to add acids in the process than to over-acidify the finished product.

Recipe for stewed cabbage with meat

If the classic stewed cabbage is regarded as a side dish, then with meat it is already an independent dish. Hearty and tasty.

Any meat can be used. Both pork and beef. You only need to take into account the age of the meat, and the time you have to cook. Pork allows you to reduce the time, because it is softer, fried faster. But beef usually has to be stewed longer. But it will be delicious in both cases, this is an axiom.

Preparing a set of ingredients

• Chopped cabbage - 700 - 800 gr.
• Pork - 250 - 300 gr. (pulp)
• Carrots - 2 medium pieces
• Luke - 2 - 3 things
• Hops - suneli, paprika to taste (or other favorite seasoning)
• Tomato paste - 2 - 3 tablespoons
• Vegetable oil - 80 ml.
• Salt and ground pepper to taste
• Bay leaf - a couple of things.

Step by step cooking

If you have a dense beef, then first stew it in a pan with the addition of water until tender. And only then add oil, onions and carrots, follow the step-by-step recipe below.

Fragrant stewed cabbage with meat can be garnished with fresh chopped herbs when serving. Households will lick their fingers and will certainly ask for supplements.

How to cook cabbage stew with potatoes

Stewed cabbage with potatoes is also very good. A wonderful lean dish, and hearty at the same time.

What products are required

• Cabbage - 700 gr.
• Potatoes - 3 - 4 pcs.
• Carrots - 2 medium pcs.
• Sweet pepper 1 pc.
• Onions - 2-3 pcs.
• Tomato paste 2 - 3 tbsp. (tomato juice up to 100 ml.)
• Vegetable oil - 75-80 gr.
• Seasonings, spices to your taste (paprika, dry herbs, salt, ground pepper)
• Bay leaves 1 - 2.

Step by step cooking

You can set the table. Enjoy!

Braised cabbage in a slow cooker

I especially like to stew cabbage of a new crop in a slow cooker. It turns out juicy and tender. I also add ketchup instead of tomato paste or juice. It adds a spicy flavor to the finished dish. Try it, you will definitely like it.

You will need ingredients

• A kilogram of young cabbage
• Onion 150 gr.
• Carrots 150 gr.
• Ketchup 2 tbsp. l.
• Vegetable oils 5 tbsp. l.
• Bay leaf
• Five black peppercorns
• one clove
• Salt to taste (about 2 tsp)

How to cook

1. Cut carrots into strips, onions into half rings, cabbage into not very thin strips
2. Set the “Frying” mode, fry the carrots in heated oil for 3 minutes.
3. Add onion, fry for 3 more minutes.
4. Add cabbage, fry for 10 minutes. Stir occasionally so that the cabbage does not burn.
5. Lay ketchup, salt, parsley, cloves, pepper
6. Add 2 - 3 tbsp. water, mix
7. Turn on the "Extinguishing" mode for 30 minutes. Usually this time is enough for cabbage. But just in case, try its readiness after the time has passed. If necessary, add time and bring the dish to readiness.

In a slow cooker, stewed cabbage turns out to be unusually tasty. The device allows her to languish, slowly soaking in the aromas of the marinade.

Stewed cabbage. Chicken Recipe

The perfect dish in every way. Simultaneously nourishing and dietary. And it cooks very quickly, because chicken meat does not require long frying. And most importantly - very tasty!

List of ingredients

• Chopped cabbage 400-500 gr.
• Chicken fillet - 250 - 300 gr.
• Two bulbs
• one carrot
• Tomato paste - 1 - 2 tbsp. l.
• Vegetable oil - 3 - 4 tbsp. l.
• Pinch of ground pepper mixture
• Allspice a few peas (2 - 3)
• A couple of pinches of salt.

Cooking

1. Fry the onion, cut into half rings for 3 minutes.
2. Add chopped carrots, fry for another 3 minutes.
3. Lay the fillet pieces, fry for 5 minutes. The meat should set a little, turn white in the pan. No need to overcook it
4. Add shredded cabbage, stir. Fry 5 min.
5. Salt, add peppers, tomato paste
6. Pour in approximately 100 - 150 ml. water, mix. Simmer 20 min. The liquid should evaporate.

The dish is tender and tasty even without the addition of tomato paste. But this is an amateur. I like stewed cabbage with a sour note.

Braised cabbage with sausages

Another great option for stewed cabbage. I choose smoked sausages for this. The dish turns out to be exceptionally tasty and fragrant, you can’t pull it by the ears.

Need to prepare

• Cabbage 500 gr.
• Smoked sausages 3 pcs.
• Carrots 1 pc.
• Bulb
• Tomato paste 1-2 tbsp.
• Lean oils 30 gr.
• Salt and pepper to taste.

Cooking technology

If there are greens, add at the end of cooking. It will enrich the finished dish with both colors and aroma. And choose sausages to your taste, not necessarily smoked. Enjoy!

How to stew cabbage. cooking options

You can talk about stewed cabbage endlessly, give a lot of recipes. But since the cooking technology does not change, I decided to simply offer options for adding cabbage during stewing.

1. Mushrooms. What could be better? They are laid after frying onions and carrots. And if there are forest mushrooms, then this is generally the height of elegance.
2. Duck. If you have a duck, cut off some of the pulp and stew the cabbage. The cabbage is extraordinary. Only the meat must first be stewed until tender, then add onions and carrots. Well, on to the technology.
3. Zucchini, eggplant, bell pepper. In the midst of summer abundance, they will make a worthy company for cabbage. They need to be laid after carrots.
4. Beans. Interesting and tasty, you must try it. It just needs to be soaked and boiled until tender. Lay together with tomato paste.
5. Prunes. You don't need to add a lot. But a small amount will come in handy. It will be very good in the company with beef and duck. You will get a gorgeous stewed cabbage.

What do you add to stewed cabbage?

Cabbage stew with meat is considered a nutritious and easy-to-cook dish. At the same time, it occupies a leading place in dietary nutrition due to the correct combination of ingredients. The dish acquires a piquant, unique taste if you add sausages, mushrooms, smoked meats or minced meat to it.

How to stew cabbage with meat - a classic recipe

Classically cooked stewed cabbage with meat is a food that comes from a Soviet-era canteen. Prepare a vegetable in a saucepan with a thick bottom or a cauldron.

Ingredients:

• white cabbage - 1 kg;
• lean meat - 0.5 kg;
• onion turnip - 2 pcs.;
• tomato paste - 2 tbsp. l.;
• vinegar 6% - 1 tbsp. l.;
• sugar - 1 tbsp. l.;
• wheat flour - 1 tbsp. l.;
• spices (pepper, bay leaf);
• salt to taste.

Cooking algorithm step by step:

1. Rinse the meat and pat dry.
2. Chop onion and cabbage. Use a special knife for shredding.
3. Cut the meat into small pieces and fry until a crust forms in oil. Then add the onion and cook for 5 minutes.
4. Place shredded cabbage on top. Pour in half a glass of broth, if not, then water. Cook on low heat for 45 minutes.
5. Put the tomato paste in a small bowl, add the flour and mix. Then add vinegar, salt, sugar.
6. Add everything to the pot along with the spices.
7. Stir and continue to simmer for another 10 minutes.

The classic recipe is ready.

Braised cabbage with meat and potatoes

The dish is prepared in a cauldron or you can use a large saucepan. Stewed cabbage with meat and potatoes is considered an all-season dish; it is cooked all year round.

Required products:

• meat - 500 g;
• cabbage - 500 g;
• potatoes - medium 5 pcs.;
• tomato paste - 4 tbsp. l.;
• bulb;
• carrot;
• peppercorns;
• salt.

Cooking steps:

1. Wash and then cut the meat into small cubes. Pour oil into a saucepan, fry the product until medium doneness.
2. Cut the onion into half rings, and the carrots into strips.
3. Combine vegetables with meat. Cook for 15 minutes.
4. Peel and then cut the potatoes.
5. Pour the potato cubes into a saucepan and cook for 5 minutes.
6. Chop cabbage forks, add to vegetables. Close the lid and then cook for 10 minutes.
7. Dilute in 100 gr. water paste, add salt. Pour into a cauldron, put bay leaf and pepper.
8. Simmer until done.

If the cabbage turns dry during cooking, you can add half a glass of broth or water.

Sausage Recipe

Cooking stewed cabbage with sausages is easy.

This will require:

• medium sized cabbage;
• sausages - 2 pcs.;
• carrot;
• large tomato;
• olive or sunflower oil - 3 tbsp. l.;
• salt;
• spices.

Let's start cooking:

1. Chop the cabbage, cut the onion into half rings, and pass the carrot through a grater.
2. Pour oil into the bottom of the pan.
3. Fry onion half rings over low heat until golden brown.
4. Add carrots, and after 3 minutes pour chopped forks.
5. Simmer for 25 minutes and stir.
6. Chop the tomato and place in a bowl with vegetables.
7. Peel the sausages, finely chop and pour into the cooking dish.
8. Add salt with spices.
9. Continue simmering for another 20 minutes.

The dish cooked according to this recipe is low-calorie.

Sauerkraut stewed with meat

Before cooking, sauerkraut is squeezed out and tasted. If the taste is sour, then you need to pour cold water and rinse. If it does not help, then it is allowed to boil for 10 minutes. Then drain the liquid and squeeze out.

Ingredients:

• sauerkraut - 700 gr.;
• meat - 500 gr.;
• onions - 2 pcs.;
• tomatoes 2 pcs. can be replaced with tomato paste - 4 tbsp. l.;
• vegetable oil - 4 tbsp. l.;
• spices (cumin seeds, fragrant with hot pepper);
• salt.

Start cooking:

1. Cut the meat into medium sized pieces.
2. Chop the onion, then fry a little.
3. Fry the meat with cumin until it turns white, about 10 minutes.
4. Add tomatoes and pour hot water. The liquid should just cover the contents of the pan.
5. Add sauerkraut to the rest of the ingredients and simmer for 60 minutes. Salt shortly before being ready.

Garlic lovers can add it at the end of cooking.

Cauliflower stew with meat

For cooking, you need a frying pan with a lid.

You will also need:

• cauliflower - 0.2 kg;
• pork - 0.5 kg;
• sour cream - 0.5 kg;
• water - 1 l.;
• dry, ground spices (paprika, coriander, ginger and garlic) - 0.5 tsp;
• salt.

Cooking steps:

1. Divide the cabbage into inflorescences. Dip them in salted boiling water. Withstand no more than 6 minutes. Then separate from the water and let the liquid drain.
2. Cut pork, chicken or young beef into pieces.
3. Put the meat on the bottom of the container and pour it with low-fat sour cream.
4. Pour cool water, sprinkle with dry spices, as well as salt. Cover with a lid and cook for 20 minutes over low heat.
5. Add inflorescences, simmer for 15 minutes, not forgetting to stir. At the end, sprinkle with herbs.

A little liquid will remain in the cooked dish, this is a mixture of sour cream and meat broth.

with rice

How to stew cabbage with rice, what would be delicious? It's really easy.

For cooking you will need:

• cabbage - 0.5 kg;
• rice - 150 gr.;
• tomato juice - 100 gr.;
• water - no more than 1 liter;
• carrots and onions 1 pc.;
• vegetable oil - 4 tbsp. l.;
• ground pepper;
• salt.

Cooking progress:

1. Chop the cabbage, better not finely.
2. Rinse rice well.
3. Put the cabbage in a saucepan, pour 2 tbsp. l. oil and fry a little while stirring.
4. Add washed rice.
5. Pour the contents of the saucepan with water, it should cover everything completely.
6. Put to simmer over moderate heat.
7. Fry onion half rings in a pan until golden brown in the remaining oil.
8. Add the carrots passed through a coarse grater and fry for another 3 minutes.
9. Pour in the tomato juice and cook for 5 minutes.
10. Attach the contents of the pan to the cabbage and rice. Add salt and pepper, mix.
11. Simmer over moderate heat until done.

With meat and buckwheat

It turns out a wonderful dish when cabbage is stewed with meat and buckwheat.

To cook you need:

• cabbage - 400 gr.;
• buckwheat - 200 gr.;
• pork - 700 gr.;
• onion - 50 gr.

Step by step description:

• Cut the onion into half rings, cut the meat into medium cubes and chop the cabbage.
• Fry the meat until white, then add the onion and after 5 minutes add the cabbage. Simmer everything for 20 minutes.
• Boil buckwheat separately.
• Mix everything, salt and simmer until tender.

It takes 50 minutes for the hostess to prepare this wonderful and original dish.

With meat and mushrooms

This recipe for cabbage with meat in a slow cooker will turn out to be unusually tender.

Products:

• mushrooms (champignons) - 200 gr.;
• meat - 400 gr.;
• cabbage - 700 gr.;
• sunflower oil - 2 tbsp. l.;
• water - 1 glass;
• carrot;
• 2 cloves of garlic;
• ground pepper;
• salt.

Where to begin:

1. Cut the meat into medium pieces, chop the cabbage forks. Mushrooms cut in the form of plastics, and the onion in half rings. Grate the carrots, drive the garlic through the press.
2. Pour oil into the capacity of the multicooker and fry the onion in the “Frying” mode.
3. Add mushrooms and continue frying for another 10 minutes.
4. Then it was the turn of meat with carrots. Fry for a quarter of an hour.
5. Add chopped cabbage, salt, add spices, as well as water.

Features of cooking stewed cabbage

The taste of the finished dish depends not only on the quality of the products and the cooking technology, but also on the container in which the stewing process will take place.

in a frying pan

To stew cabbage, you need to choose a suitable frying pan. A pan with a non-stick coating and standard sides is best suited. Perfectly cope with the task and a cast-iron frying pan. A cooked vegetable in a pan is a cross between a stew and a fried dish. It is necessary to ensure that the liquid in the pan does not completely evaporate, otherwise the cabbage may fry and then burn.

In a slow cooker

The slow cooker has firmly established itself in the modern kitchen. Stewed cabbage in it turns out to be very tender, since the entire cooking process takes place at a constant low temperature.

In the oven

Cabbage cooked in the oven is delicious and tender.

But you need to know a few points in cooking:

1. Bake only ripe, dense heads of cabbage.
2. The weight of the fork is not less than 1 kg.
3. The head of cabbage should not have extraneous odors, otherwise they will intensify during baking.
4. The baked vegetable goes well with cheese, with white fish.
5. It is not recommended to finely chop the cabbage, otherwise it will resemble porridge.

Whatever technology is used to cook cabbage, it is always a dietary product. It contains a large amount of vitamins, as well as micro and macro elements that are beneficial to humans.

Calories: Not specified
Cooking time: Not indicated

Cabbage is a versatile and very useful vegetable from which you can cook a lot of different and delicious dishes. One of these is stewed cabbage - a simple but very appetizing dish that, no doubt, every person has tried at least once in their life. To prepare this dish, as a rule, different types of white cabbage are used, it can be either sauerkraut or fresh, as well as a mixture of both. In this recipe with a photo, I described step by step how stewed cabbage with beef meat and tomato paste is prepared. Instead of beef, you can also take any other type of meat, such as pork or chicken. It all depends on personal taste preferences, many, for example, do not use meat at all when preparing stewed cabbage or replace it with mushrooms, which also go well with this vegetable. It turns out delicious and so.

Ingredients:

- 1.5 kg. white cabbage;
- 600 gr. beef meat;
- 5 tablespoons tomato paste;
- 2 onions;
- 2 bay leaves;
- 30 gr. butter;
- ground black pepper;
- salt;
- vegetable oil.

How to cook with a photo step by step

Cut the beef meat into small pieces.




Heat a frying pan with vegetable oil well. Place chopped beef meat in a preheated pan, add pepper and salt to taste. Stir and cover with a lid and cook over low heat for 1 hour. You do not need to add water, as the meat will release enough juice during the cooking process.




While the meat is stewing, prepare the vegetables. Finely chop both onions.










After 1 hour, add chopped onion to the meat, add heat and fry together with the meat for 5 minutes.




Put chopped cabbage to the fried meat with onions, put a couple of bay leaves and salt to taste. Cover with a lid and simmer over low heat for 1 hour, stirring occasionally.






After another 1 hour, put tomato paste into cabbage with meat, mix and simmer for another 10 minutes.




After 10 minutes, remove the stewed cabbage with meat from the stove, add a piece of butter, mix and leave for 20 minutes. Pay attention to this recipe.



After a while, ready-made stewed cabbage with meat and tomato paste is served to the table.




Bon appetit!

Calories: Not specified
Cooking time: Not indicated

Braised cabbage with meat in a saucepan, the step-by-step recipe of which you are watching, is prepared from products that are usually found in the house. The simplicity of cooking is that all the ingredients are alternately sent to one saucepan, so after cooking you don’t have to additionally wash the pan after sautéing vegetables and heat the oven to cook the dish. So that stewed cabbage does not turn out boring and dull, you need to add spices to it - black mustard seeds, parsley, cumin and chili pepper.
It will take 60 minutes to prepare. The ingredients listed make 3 servings.

Ingredients:
- meat (only pulp) - 450 g;
- white cabbage - 850 g;
- stem celery - 200 g;
- carrots - 100 g;
- chili pepper - 1 pc.;
- bouillon cube - 1 pc.;
- bay leaf - 3 pcs.;
- flour - 30 g;
- ground red pepper - 5 g;
- mustard seeds - 15 g;
- cumin - 10 g;
- olive oil - 20 ml;
- salt, suneli hops, herbs.

Recipe with photo step by step:

First, we prepare a classic vegetable sauté from onions, celery and carrots. So, heat the olive oil in a deep saucepan, add the onion head, finely chopped.




Then add the diced celery stalks. Instead of stems, you can take celery root and grate it on a coarse grater.




Add grated carrots to the onions and celery, cook the vegetables for several minutes until they become soft.




Pour wheat flour into the bag, add ground red pepper. We cut the meat into medium-sized cubes, throw it into a bag with flour and pepper, shake. You can use any meat for this recipe - chicken fillet, lean pork or young beef. Do not cook this dish with tough meat, the vegetables will be overcooked while it cooks.






We put the meat in a saucepan with onions, carrots and celery.




Add a chili pepper, cut into strips, fry vegetables with meat for 5 minutes.




Next, put thinly chopped white cabbage, add lavrushka, salt to taste and a crumbled cube of meat broth.




Close the pan with a lid, simmer over medium heat for 45 minutes. 5-10 minutes before readiness, add black mustard seeds, cumin and suneli hops.






Stewed cabbage with meat immediately served to the table,




Sprinkle with fresh herbs before serving. Just as easy and quick to prepare.

Braised cabbage is one of the simplest and fastest dishes of Russian cuisine. The most common white cabbage allows you to cook a huge number of delicious, healthy and easy-to-cook recipes. Cabbage can be cooked as vegetarian and lean dishes, or you can cook dishes with meat or chicken, sausage or mushrooms. We have selected for you the best step-by-step recipes with photos that allow you to quickly and tasty cook stewed cabbage for any table.

Cabbage is compatible with almost any meat, especially pork. Stewed cabbage is an excellent filling for pies and pies, and as a complex side dish with mashed potatoes or buckwheat porridge, despite the simplicity of these dishes, the food is a win-win. We will tell you step by step how to stew cabbage with meat, with chicken, with sausage, and even with prunes and mushrooms. And the photos of the cooking process are such that you will lick your fingers.

Did you know that cabbage in any form retains methionine (also called vitamin U), is rich in active fiber and trace elements useful for humans, diversifies the home menu, helping to provide the necessary daily volume for your health.

How to stew cabbage and what is needed for this?

First of all, you should buy a head of cabbage and have a deep, good frying pan on hand. The head of cabbage should be heavy, even if it is small - it should be heavier than it seems visually. The upper greenish leaves, trimming their sinewy convex base, remove to a white sheet before cooking.

Usually cabbage is stewed with carrots, with onions, with various spices, someone adds mushrooms to stewed cabbage. You can stew in a pan cabbage and sauerkraut and fresh. Sauerkraut in quarters, halves or whole cabbage should be cut into pieces convenient for chopping, remove the stalk from the whole.

If sauerkraut is sour, then this can be corrected by adding a small amount of sugar; or resort to a prewash to remove the sour taste. For stewing, it is better to use cabbage of medium sourdough.

Step-by-step recipe for stewed cabbage with a photo

Cooking according to this recipe is really quite simple: chop fresh cabbage at the rate of twice the volume of the finished cabbage, which will evaporate, settle and fry in a pan. For stewing, you should choose dense late autumn varieties, heads of cabbage weighing approximately 1-1.5 kilograms. The addition of tomato paste gives this dish a bright color and spiciness. For a richer aroma and taste, you can add chopped fresh herbs (dill, parsley, leaf celery), bay leaf and ground black pepper.

Ingredients:

• onion - 2-3 pieces;
• tomato paste - 50-70 tons of grams;
• table salt - to taste.

According to a simple recipe, stew cabbage in the following sequence:

Wash, peel and chop all the vegetables provided for in the list of ingredients: the onion in half rings, and the cabbage itself in strips (but not thin).

Pour vegetable oil into a dish suitable for stewing and, when it boils, put chopped onion into a container with boiling vegetable oil and fry it until the first signs of roasting.

Then add the tomato paste, mix it with the fried onion and lay out the prepared shredded cabbage. Mix again.

On intense heat for a short time, while stirring, fry the cabbage with tomato fry and pour one and a half glasses of hot water into it. Wait until it starts to boil and reduce the heat to low. The time of stewing cabbage until cooked is 30-40 minutes. Salt and sprinkle with black ground pepper cabbage should be 10 minutes before the end of the stew.

You can serve hot stewed cabbage as part of a complex side dish or cooled down as a cold vegetable appetizer.

To make such a vegetable dish as stewed cabbage more dense and high-calorie food, it can be “strengthened” with chopped sausages (pieces of sausage or sausages). Get a delicious and budget recipe.

Ingredients:

• fresh cabbage - 1-1.5 kilograms;
• onion - 2 pieces;
• fresh carrots - 1 root;
• sausages - 300 grams;
• vegetable oil - 50 milliliters;
• bay leaf - 2 small pieces;
• table salt - to taste.

Braised cabbage with sausages, prepared as follows:

1. Prepare fresh cabbage: remove the top leaves, chop into thin strips. Wash fresh carrots, peel and grate on a coarse grater. Peeled onion cut into half rings.
2. Pour vegetable oil into a container for stewing cabbage and bring it to a boil, where, for a short frying, put a little salted chopped onion. After 2-3 minutes, add grated carrots and, while stirring, continue to fry it with onions for 2-3 minutes, after which put shredded cabbage in the same place.
3. Pour two cups of hot water into a container with stewing vegetables, mix, reduce the heat to low and continue stewing vegetables under the lid until tender.
4. Cut the sausages into even cubes or thin sticks, fry in a separate pan with stirring until the pieces are browned. Combine the fried sausages with stewed cabbage, stew the tomato paste in the freed pan until it boils and put it in vegetables along with salt and spices, with which continue stewing over low heat for 5-7 minutes.

Serve such cabbage stewed with sausages as a hot vegetable dish or put it on croutons in the form of hot sandwiches, decorating each with a sprig of parsley or dill. By the way, if you chose sausages, then you can not cut them, but add them to the dish as a whole.

The second version of the recipe for how to quickly stew cabbage with sausage looks like this:

First, the ingredients are slightly different:

• fresh cabbage - 1-1.5 kilograms;
• fresh carrots - 1 root;
• boiled sausage - 300 grams;
• olive oil - 3 tablespoons;
• steep boiling water - 0.5 cups;
• fresh chopped greens - by preference;
• table salt - to taste.

The procedure for stewing cabbage with sausage

1. Wash all the vegetables, let the water drain and, after cleaning, chop on a grater and a knife.
2. Pour olive oil according to the norm into a preheated thick-walled frying pan, wait for it to boil and put shredded cabbage mixed with grated carrots, adding chopped fresh herbs.
3. Mix all the laid out vegetables and continue to simmer over high heat under the lid with constant stirring so that they do not burn.

As soon as the cabbage is browned, salt, pour half a glass of boiling water into it, put randomly chopped sausage and continue stewing over low heat for 10 minutes until cooked. Remove the container with stewed cabbage with sausage from the fire and sprinkle with fresh chopped herbs.

Homemade recipe for stewed cabbage with chicken

This is a simple and quick vegetable dish with meat, especially when you need to hurry for any family circumstances. In addition, such cabbage simply cannot be tasteless, even without the participation of onions, although it is possible with onions if preferred.

Ingredients:

• chicken meat - 300 grams;
• tomato paste - 2 tablespoons;
• vegetable oil - 50 milliliters;
• ground black pepper - by preference;
• table salt - to taste.

According to a homemade recipe, cabbage stewed with chicken is prepared as follows:

1. Chop the prepared fresh cabbage into strips and put in a thick-walled container suitable for stewing, in which the previously poured vegetable oil has already begun to boil.
2. Stir and over medium heat for 20 minutes under the lid while stirring, to avoid burning the cabbage, fry it. If, nevertheless, the cabbage burns, add a little boiling water.
3. When reducing the volume of cabbage, reduce the fire, put tomato paste and pieces of chicken meat into it. If you prefer large pieces, then they should first be fried until the meat turns white. Simmer until tender, about 20 minutes, over low heat, covered, stirring occasionally.
4. This recipe does not provide for either carrots or onions, and, as an option by preference, you can include all this by first frying chopped onions, then add fresh carrots grated on a coarse grater.

Cabbage stewed with chicken is a completely self-sufficient dish, but the combination with potatoes, cooked in any form, will only add to its attractiveness.

Recipe for cabbage stewed with prunes

Cooking such a dish will not make big and special efforts. Just for the piquant smell of smoked plums in combination with the smell of stewed cabbage, you need to buy smoked prunes. It is better to choose fresh, but if there are slightly dried prunes at home, then it can be refreshed in hot boiled water.

Ingredients:

• fresh cabbage - 1.0-1.5 kilograms;
• fresh chicken meat - 250-300 grams;
• fresh carrots - 1 root;
• onion - 1 piece;
• tomato paste - 2-3 tablespoons;
• vegetable oil - 50 milliliters;
• laurel leaf - 2 pieces;
• ground black pepper - optional;
• table salt - to taste.

Cabbage stewed with prunes according to the recipe is prepared as follows:

1. Peel the onion and cut into half rings; grate carrots on a coarse grater; chop fresh cabbage into thin strips.
2. Cut the prepared chicken meat into cubes for frying in vegetable oil. Pour vegetable oil into a preheated frying pan, bring it to a boil and put chicken meat cubes in it. As soon as the cubes turn white, alternately, with short pauses, introduce chopped onions, followed by grated carrots, followed by shredded cabbage.
3. For 3-5 minutes, fry everything over high heat, then pour in boiling water in a volume of 1 cup, cover and simmer over medium heat for 15 minutes, after which add tomato paste, prunes and pour in the same volume of boiling water. Mix everything, add salt, ground black pepper, at the end of the stew - bay leaf. The remaining 15 minutes of stewing cabbage with prunes are covered over low heat.

Serve such a dish in combination with various side dishes or as an independent dish - everyone should like it.

Classic sauerkraut stew recipe

Properly cooked sauerkraut in the version of stewing with meat is a very appetizing dish, worthy even of a festive feast. This recipe does not limit the choice of meat, but sauerkraut is especially well combined with pork, and even fatty. To balance the natural acidity of sauerkraut, you will need a lot of carrots, grated without fail on a fine grater.

Ingredients:

• fresh cabbage - 1.0-1.5 kilograms;
• fresh carrots - 0.6 kilograms;
• onion - 3 pieces;
• vegetable oil or pork fat 50 grams;
• cumin - 1-2 teaspoons;
• ground black pepper - by preference;
• table salt - salting to taste.

According to the classic recipe, stew sauerkraut as follows:

1. Peel the onion, finely chop and fry in vegetable oil in a container in which all sauerkraut will be stewed. Washed and peeled fresh carrots grate on a fine grater and put to the roasting onion, stirring with a culinary spatula, fry for 5 minutes over high heat, then put the entire volume of sauerkraut into the fried vegetables and pour hot boiling water over the cabbage level.
2. Further stewing goes under the lid over medium heat with occasional stirring to prevent burning, until the cabbage is completely soft. After 30 minutes from the start of stewing sauerkraut, sprinkle with cumin and mix everything.

If the cabbage was stewed in vegetable oil, then it can be served both hot and cold. Cabbage, stewed sauerkraut on pork fat - only hot.

The original recipe for "cabbage stewed with mushrooms"

Mushrooms, having a pronounced smell, are successfully combined with many products in the preparation of various dishes, and with fresh cabbage it tastes simply incomparable!

Cabbage stewed with mushrooms is cooked in the oven. At the same time, mushrooms, prepared according to all the rules of washing and cleaning, cut in an appropriate way, must be pre-fried in a pan, then combined with cabbage and stewed in the oven for one hour.

Ingredients:

• fresh cabbage - 1.0-1.5 kilograms;
• fresh carrots - 0.5 kilograms;
• onion - 4 pieces;
• fresh edible mushrooms - 0.5 kilograms;
• tomato paste - 100 grams;
• spices - by preference;
• salt - to taste.

According to the original recipe, cabbage stewed with mushrooms is prepared as follows:

1. Chop the prepared fresh cabbage into thin strips and lightly fry in batches in a small oil in a pan until a clear decrease in volume, laying the fried cabbage alternately in a cauldron or wok.
2. Peeled onion, cut into cubes and fry in vegetable oil. To it, without turning off the fire, add grated peeled carrots, mix, add a little boiling water and simmer over low heat until the vegetables are soft.
3. Mushrooms, peeled and washed, cut and put on a hot pan without oil over medium heat and wait for their natural juice, which is drained into cabbage and, adding vegetable oil, fry the chopped mushrooms to transfer them to a cauldron with fried vegetables, while salt, add, perhaps, a little diluted tomato paste, two glasses of boiling water, mix everything and put in a preheated oven, where to simmer with the lid open until cooked in the mode of 200 plus degrees C.

During the process of stewing cabbage with mushrooms in the oven, it is necessary to monitor the state of cabbage juiciness. If it decreases as a result of boiling water, then it should be topped up in appropriate portions. Laurel leaves put 5 minutes before the end of the cabbage stewing, to remove them when finished.

In order for the stewed cabbage to acquire a fragrant pasty viscosity, at the end of the stewing, for 5 minutes, it would be good to add white wheat flour fried in a dry frying pan until creamy.

Those who prefer a more pronounced sweet and sour taste of stewed cabbage can add 1 tablespoon of granulated sugar and table vinegar at the end of the stew.

If the specific smell of cabbage during stewing, which spreads around the apartment, bothers you, just put a slice of stale black bread on top, which, when soaked, however, is easily removed from the cabbage with a slotted spoon and even very tasty - you can eat it.