Recipe Stewed cabbage with beef. Calorie, chemical composition and nutritional value.

Stewed cabbage with beef

- a fairly satisfying second course that is independent and does not need a side dish, as many men think. The cabbage in this recipe turns out juicy and tender, and the meat is incredibly soft and tasty. To prepare the specified amount of ingredients, we will need a fairly large frying pan or wok.

Total cooking time: 1 hour 40 minutes

Ingredients

cabbage 1 kg
beef 800 g
onion 1 pc.
carrots 1 pc.
tomatoes 2 pcs.
tomato paste 3-4 tbsp. spoons
salt to taste
ground black pepper to taste

For this recipe, you should select beef without veins, choose the softest meat - tenderloin or adrenal part, thick edge.

This amount of ingredients should be enough for 5-6 servings

Preparation

To begin with, we peel the cabbage from the top layer of leaves, wash it and cut it into thin strips.

We leave the cabbage to wait in the wings and start working on the vegetables. Here they are, waiting for us.

We clean and wash the onions and carrots. Cut the onion into quarter rings, and grate the carrots on a coarse grater.

Wash the tomatoes and cut into small cubes.

Let's start working with meat. Wash it well, if there are veins and films, then cut them out and cut them into pieces. We make the pieces not very large, but noticeable so that the meat does not get lost among the stewed cabbage

Heat a large frying pan or wok, pour in the required amount of sunflower oil, wait until it warms up well and fry the meat until golden brown at maximum power. With this process we lock the juice inside the pieces and they should not be hard. Salt the beef and mix. Then, pour in a small amount of water (50-60 ml), reduce the power to slightly below medium, close the pan with a lid and leave the meat to simmer for 20 minutes.

Meanwhile, in another frying pan at medium power, lightly fry the onion until golden brown, after a couple of minutes add the carrots to it, fry them together for a few minutes, then add the tomatoes. After this, fry the vegetables for a couple more minutes and remove them from the heat.

20 minutes after the meat starts stewing, add chopped cabbage to it and stir.

Simmer for another 15 minutes, stirring occasionally. Then add the fried onions, carrots and tomatoes. Salt, add ground black pepper, and 3-4 tablespoons of tomato paste or ketchup.

Stir, cover with a lid and simmer on low power for another 25-30 minutes. Determine readiness according to your taste - some people like the stewed cabbage to remain crispy, while others like it when it becomes completely soft. When readiness is determined, remove from heat and let it brew for 20 minutes. As you can see, everything is quite easy and simple.

Stewed cabbage with beef

You can serve it on the table, decorating the plate with sprigs of dill or parsley. Sour cream and rye bread go well with this dish. Bon appetit!

To make the cabbage tasty, juicy and aromatic, grandma adds one secret ingredient, which I will tell you about in the description of the cooking process. Looking ahead, I will say that cooking will not take you much time, and as a result you will get a hearty and self-sufficient dish that can be served for lunch or dinner.

I cook stewed cabbage with meat in a thick-bottomed saucepan, but you can also cook it in a frying pan or cauldron.

Meat selection and preparation

Pour a little vegetable oil into a thick-bottomed pan, heat to maximum temperature, and fry the meat until golden brown, stirring constantly with a spatula.

Next add shredded cabbage to the pan. Stir and simmer covered for 10-15 minutes.

Dilute the tomato paste with water, mix thoroughly so that there are no lumps.

Then pour the resulting tomato sauce into the pan where our cabbage is stewed. Stir, cover with a lid and simmer for another 15 minutes until the cabbage is ready.

Don't forget to add salt and pepper to the dish at the end.

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 stewed in a cauldron or deep frying pan. Metal dishes with a thick bottom are well suited 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 this.

When preparing this simple dish, the main thing is to wait for the cabbage itself to simmer. Toss in the cabbage when the meat is ready and make sure it doesn’t overcook. I also like how delicious it is to steam cabbage with meat in a slow cooker, in the “stew” mode. Today I have collected the most popular ways to stew cabbage with meat.

In the article:

Secrets and subtleties of cooking stewed cabbage in a frying pan

The prepared cabbage can first be fried a little in hot oil (fat) until it has a pleasant golden hue. Stir carefully so that it cooks evenly. After this, depending on the idea, add more oil or water (broth) and simmer under a closed lid over low heat until cooked.

If you stew cabbage with the addition of a small amount of cream, the cabbage acquires a completely different taste - soft, tender and exudes an amazing creamy aroma. And here is the following pattern: the fattier the cream, the more taste and aroma the seemingly ordinary cabbage acquires.

But according to the classic “Soviet” recipe, cabbage is not fried, but immediately stewed with a small amount of liquid or broth.

It is better to add salt to cabbage not immediately, but 10-12 minutes before it is ready.

If desired, during the stewing process in a frying pan, you can add tomatoes, bell peppers, beans, prunes, and mushrooms.

If you want to give the dish a pleasant sweet and sour taste, add a spoonful of sugar and table vinegar 7-10 minutes before the end of stewing. Of course, you don’t need to add vinegar to sauerkraut, but an incomplete teaspoon of sugar (for the volume of a liter jar) will perfectly balance the taste and soften the sharp sourness.

If you use sauerkraut for stewing, you need to rinse it with cold water to remove excess acid.

When choosing sunflower oil, give preference to unrefined; stewed cabbage with it turns out tastier.

If you want a dish with the fewest calories, add hot water instead of oil. To increase caloric content and satiety, on the contrary, it is better to add butter or meat broth.

As a rule, a fork weighing 1-1.5 kg is enough to prepare stewed cabbage. If it seems that there is too much chopped cabbage, do not be alarmed: during stewing, it will give juice, settle and reduce by half in volume.

Another little secret that will help give stewed cabbage an unusually original taste: literally 4-5 minutes before it is fully cooked, add lightly fried in oil (or simply dried in a dry frying pan until a beige-cream color) wheat flour at the rate of 1 tbsp. l. for 1 kg of cabbage. Believe me, it will be delicious!

And this secret is for those who can’t stand the smell of cooking cabbage (it’s really not very pleasant): put a large piece of stale bread in the cauldron or frying pan where the cabbage is boiling or starting to stew. It will help get rid of the smell. Before finishing cooking, remove the softened bread with a spoon or slotted spoon.

It is recommended to serve stewed cabbage with boiled potatoes or mashed potatoes, buckwheat or pearl barley porridge. Stewed cabbage with vegetables can also be used as a filling for dumplings and pies.

Interesting to know! The most famous German side dish is cabbage stewed in duck fat with onions, caraway seeds and apples.

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

In any country, cabbage with meat is on the menu. Call this food in Russian - solyanka, or beautifully in European - bigus. It's still delicious and homemade food. I have pork today. Although the type of meat is not important. Cabbage goes wonderfully with beef, lamb, and poultry. I also take the spices that my family loves. You can change the set of spices to your taste.

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

What you will need:

How to cook:

Pour two tablespoons of oil into a cauldron or saucepan with a thick bottom and put it on the fire. I cut the meat into not too 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 the cabbage, you don’t need to chop it finely, let the pieces be larger.
At this stage I don’t interfere with anything, because the cauldron is full. Cover with a lid and let it settle a little. 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 at once, then add the remaining cabbage at this stage.
Cover with a lid and simmer until done. I prepare this dish in no more than 15 minutes. If you take beef or lamb meat, then simmer longer so that the meat becomes 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 “Mama - Nyama”

Option 1: Stewed cabbage with beef - classic recipe

The selection of products for a dish is simple - choose the best. Take young beef, preferably one day old, select cabbage by color and density - the less loose the head of cabbage looks, the more suitable it is for us. This type of cabbage has thin leaves that contain less moisture and are white in color. Greenish young cabbage is also good, but the dish will come out with a completely different taste.

Ingredients

lean veal - three hundred grams;
400 gr. white cabbage;
carrots - one large root vegetable;
large onion;
tomato paste - two spoons;
70 milliliters of pure oil;
glass of water.

Step-by-step recipe for stewed cabbage with beef in tomato

Cut the steamed tenderloin into small square pieces. First, thoroughly rinse the meat with cool water, cut off all the films and dense veins from it, and dry it.

Cut the onion lengthwise, then into small cubes. Grate the carrots coarsely, dissolve the cabbage into thin, not too long strips.

Heat the oil in a deep saucepan and drop the beef into it. Over high heat, stirring frequently, fry the beef until lightly browned.

Add onions and carrots to the meat. Slightly reducing the heat, simmer the vegetables and meat for ten minutes until soft.

Pour shredded cabbage into a saucepan, add hot water and add a little salt. Reducing the heat to slightly below medium, simmer with the lid closed for forty minutes.

Season the almost finished cabbage with pepper and stir in the tomato. Bring to readiness with the lid open and simmer for another ten minutes.

Stewed cabbage with meat and potatoes - recipe with beef

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

What you will need:

Step-by-step cooking 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 yellow.
I add spices, salt and two tablespoons of tomato paste. I 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 should 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 five minutes, close the lid and let it simmer on very low heat.
After 20 minutes I turn it off. You need to let it brew for another half hour, then the potatoes will be soft and steamed.

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

And another interesting bigus with rice will be shown to us by the channel “Simple and Delicious Recipes”

Ingredients and calorie content of the recipe “stewed cabbage with beef in a slow cooker”

Beef with cabbage in a slow cooker has a relatively low calorie content: 163 kcal per 100 grams. If you constantly count the number of calories, you should know that this is an average number. Therefore, such a dish can be periodically eaten by those who are on a diet. If this amount of calories is still large for you, you can reduce the energy value by removing tomato paste, vegetables and anything else from the composition. But in any case, the taste decreases noticeably, so it is better to cook according to the recipe from this article.

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!

That’s all I have for today about stewed cabbage with meat. Thanks to everyone who cooked with me!

If you liked the recipes, click on the social media buttons and save them on your page.

Today I have stewed cabbage with meat for dinner, it’s a hearty and tasty dish. Where meat and vegetables are used. This dish is mainly prepared in winter when white cabbage is sold in every store. You can prepare very aromatic, spicy and delicious culinary masterpieces from it if you skillfully select the ingredients. This dish is common in many countries, but most of all it is prepared in Russia, Belarus, and Ukraine. The recipe for stewed cabbage with meat is quite simple and tasty, but it can also be ruined if you add more vegetable oil than necessary. It tastes very nourishing and tasty, the meat adds satiety, the tomato paste adds sourness. Other vegetables you can add: onions, carrots, green peas, asparagus, bell peppers. These vegetables add variety to the taste.

Stewed cabbage with pork will especially appeal to men if you make it more meaty. After all, when fried, pork releases fat, which gives it juiciness and goes well with vegetables. You can use any part: shoulder blade, ribs, thigh. But if you use meat without fat and stew vegetables in water, then this dish can be served to children. I'll sauté the vegetables in a frying pan, but you can use a heavy-bottomed saucepan, a casserole dish, or a slow cooker.

Ingredients

White cabbage – 400 g.
Pork – 400 g.
Onion – 1 pc.
Carrots – 1 pc.
Tomato paste – 3 tbsp
Garlic – 3 cloves
Water – 1 glass
Salt – 2-3 pinch
Ground black pepper pinch

How to cook stewed cabbage with meat

I used the back of the pork, cut it into pieces 1.5 cm wide. Chop the onion with a knife and place in a hot frying pan with vegetable oil. Don't forget to add salt and ground black pepper. Fry for about 5-7 minutes. The onion and meat need to be fried to add flavor to the dish, do not fry too much. While the pork is frying, grate the carrots on a coarse grater, put them in a frying pan, stir and fry for another 5 minutes, until golden brown.

Cut the cabbage with a knife or using a shredder. Add it to the pan, add salt and stir. Pour 2-3 tbsp. l vegetable oil and half a glass of water. Cover with a lid, reduce heat to low and simmer for 40-50 minutes. Don't forget to come back after 10-15 minutes to stir and see if there is enough liquid, if not, add. I add up to one glass of water throughout the cooking process.

15 minutes before the end of cooking, add tomato paste, salt, and squeezed garlic. Stir and simmer until done.

So, we can summarize: stewed cabbage with meat in a frying pan is a simple, tasty and budget-friendly dish. Your family will be satisfied with a hearty and simple dinner. Can be served with black bread or rice. Bon appetit!

Classic recipe

Cabbage is a very valuable product, because it contains many useful microelements. The same applies to protein-rich meats. Together they form a perfect union. We offer you a simple recipe with a photo of stewed cabbage with beef on the stove.

half a kilo of young veal;
a small head of cabbage;
2 onions;
4 tbsp. l. tomato paste;
sunflower oil;
spices - to taste.

Preparation:

Peel and chop the onion. Heat sunflower oil in a frying pan and fry the onion in it until soft.
Literally after 5-7 minutes of frying, add the beef cut into small pieces into the pan.
Reduce heat to low and continue to simmer the meat until fully cooked, adding water occasionally and stirring with a spatula if necessary.
Meanwhile, finely chop the cabbage and knead it well with your hands.
As soon as the meat is cooked, add cabbage to it. If the volume of the pan does not allow you to add all the vegetables at once, do this in several approaches. When frying, cabbage tends to shrink in size.
Simmer the vegetables and meat under the lid for 20 minutes, then add tomato paste, salt and spices to them. Mix all ingredients thoroughly.
Continue cooking for about 5-10 minutes, then turn off the heat and let the dish sit for a while.
You can serve stewed cabbage with a side dish of boiled buckwheat, mashed potatoes or rice.

Tips on how to cook delicious stewed cabbage with meat in a frying pan

Do not add too much vegetable oil, it is better to add more water, then the cabbage will be more dietary and easier for digestion.
Tomato paste can be replaced with ketchup or adjika. Just don't add too much, otherwise the taste may be too sour or spicy.
Pork can be replaced with: chicken, beef, turkey.
For satiety, you can also add mushrooms, beans, potatoes or rice.
It is better to take stewing dishes with a thick bottom; this will ensure even cooking.
Water can be replaced with meat or vegetable broth.
Watch the preparation and do not forget to stir, otherwise the vegetables may burn. The best spices are: ground black and red pepper, dried basil, sweet paprika, cumin, bay leaf, curry.
I think you will like this delicious stewed cabbage with meat!

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

How to stew cabbage with meat - a classic recipe

Classically prepared stewed cabbage with meat is a food originally from a Soviet-era canteen. Prepare the vegetable in a thick-bottomed pan or cauldron.

Ingredients:

white cabbage – 1 kg;
lean meat – 0.5 kg;
onion – 2 pcs.;
tomato paste – 2 tbsp. l.;
vinegar 6% – 1 tbsp. l.;
sugar – 1 tbsp. l.;
wheat flour – 1 tbsp. l.;
olive or sunflower oil – 3 tbsp. l.;
spices (pepper, bay leaf);
salt to taste.

Cooking algorithm step by step:

Rinse the meat and dry.
Chop the onion and cabbage. Use a special knife for shredding.
Cut the meat into small pieces and fry in oil until crust forms. Then add the onion and cook for 5 minutes.
Place shredded cabbage on top. Pour in half a glass of broth, if not, then water. Cook on low heat for 45 minutes.
Place tomato paste in a small container, add flour and stir. Next add vinegar, salt, sugar.
Add everything to the pan along with the spices.
Stir and continue simmering for another 10 minutes.

The classic food recipe is ready.

How to cook with mushrooms

Delicate champignons are well soaked in tomato sauce, as well as juices from vegetables and meat.

INGREDIENTS	QUANTITY
laurel leaves	2 pcs.
spices	taste
cabbage	1 PC.
sunflower oil	60 ml
carrots	2 pcs.
garlic	3 prongs
meat	0.5 kg
bulbs	2 pcs.
champignons	340 g
tomato paste	45 g

How much time - 1 hour 20 minutes.

What is the calorie content - 75 calories.

How to cook:

Onions without husks need to be chopped into half rings, which then need to be fried in oil.
Grate the carrots without peeling and add to the onion, stir. After four minutes, add tomato paste.
Cut the champignons into slices and add them to the pan after another seven minutes.
At the same moment, pour half a glass of water and cook for all five minutes.
In a separate frying pan, fry the meat, cut into pieces, until crispy.
Add finely shredded cabbage to the meat, stir, cook until soft. Then you need to add the vegetable mass from the adjacent frying pan on top and mix.
Season everything and cover with a lid. Cook for another forty-five minutes.
Five minutes before the end, add chopped garlic and bay leaves.

Tip: you don’t need to cut the champignons too thin to prevent them from falling apart. For a distinct mushroom flavor, you can add dried wild mushroom powder.

Stewed 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 prepared all year round.

Required Products:

meat – 500 g;
cabbage – 500 g;
potatoes – medium 5 pcs.;
vegetable oil – 4 tbsp. l.;
tomato paste – 4 tbsp. l.;
bulb;
carrot;
peppercorns;
salt.

Cooking stages:

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

Delicious cabbage stewed in a frying pan with chicken

You can use any meat, but if you like light, low-calorie dishes, cook with chicken.

We take:

Chicken breast – 2 pcs.
Fresh cabbage - ½ fork.
Carrots - a couple.
Tomato paste - a tablespoon.
Vegetable oil – 3 tablespoons.
Onion – 2 heads.
Soy sauce - a small spoon.
Dill - several sprigs.
Seasonings for chicken, curry, oregano, salt.

How to put it out:

Peel the vegetables and chop finely.
Fry the onion in hot oil along with seasonings - oregano, curry, chopped dill.
Throw in the carrots, stir, fry for 5-7 minutes, remembering to stir.
Cut the fillet into strips of any size. Add to vegetables. Continue frying ingredients until breast is tender. This will take about 10 minutes.
Chop the cabbage into thin strips and add to the chicken.
In a separate bowl, mix soy sauce and tomato paste. Pour into the pan. Stir again and wait until it boils. Simmer for 20 minutes over low heat until the meat and cabbage are completely cooked.