Stewed cabbage with meat in a frying pan
Cabbage is an excellent versatile vegetable, and also very healthy. In stewed form, it is excellent for both dietary nutrition and for children. In this recipe we suggest preparing it with meat. This dish will be hearty and nutritious - an excellent lunch option for the whole family. In order for all components, in addition to cabbage, to cook evenly, it is necessary to gradually add them to the frying pan and monitor the simmering time. All cooking features are listed step by step below.
Cooking time: 50 min.
Cooking time: 25 min.
Servings – 4.
Ingredients
Servings: –+4
- White cabbage ½ head
- Pork 400 gr.
- Onion 1 pc. large
- Carrot 1 pc. large
- Salt to taste
- Black peppercorns 10 pcs.
- Bay leaf 1 pc.
- Vegetable oil for frying
- Parsley for serving
Steps
1 hour. 15 min.Print
Peel the onions, dry them and cut them into small cubes. In a deep, thick-walled frying pan, heat a small amount of refined vegetable oil and pour chopped onion into it. Fry it until transparent, stirring occasionally.
Peel the carrots, wash them and grate them on a coarse grater. Pour it over the onion, brought to transparency and mix. Continue frying the vegetable mixture for another two to three minutes, maintaining the stove temperature at medium. The carrots should become softer. If necessary, add more vegetable oil.
Dry the meat and cut into cubes about one and a half to two centimeters in size. It is advisable to cut across the grain: this way, when cooked, the meat pieces feel softer and more tender. Add chopped meat to vegetables. Mix everything together, cover with a lid and simmer for ten to fifteen minutes, stirring occasionally.
While the meat is stewing with onions and carrots, finely chop the white cabbage. Then we knead it with our hands to soften the rough fibers and make it more tender. After the specified time has passed, pour the cabbage into the pan with the remaining ingredients.
Mix everything together. At first it may seem that all the cabbage won’t fit. If the size of the pan does not allow you to add the entire volume of vegetables at once, then add them in parts. A couple of minutes after adding the first portion, the cabbage noticeably decreases in volume - you can add the next portion. When stewing, it is also important not to add water, otherwise the dish will turn out unsaturated. The vegetables are quite juicy and release enough liquid along with the meat so that the mass does not burn and becomes soft. After adding the cabbage, simmer everything together for twenty to thirty minutes. The meat fibers and cabbage should soften.
Five minutes before cooking, add salt to taste to the pan, as well as black peppercorns and bay leaves. After adding the spices, mix the mass well and cover with a lid so that the spicy aroma permeates every piece.
After cooking, it is advisable to let the stewed cabbage sit for ten to fifteen minutes before serving. The dish will cool to a comfortable temperature and become richer. You can serve garnished with fresh herbs.
Bon appetit!
How to cook Cabbage with Pork
1. First you need to wash the meat, remove excess films (if any) and cut into small pieces. Pour a little vegetable oil into the frying pan and add the meat there. Fry over fairly high heat on all sides until a crust appears.
2. Peel the garlic and cut into small cubes (you can put it through a press). If desired, you can also add 1 onion, cut into thin half rings. Place the garlic in the pan with the meat.
3. During this time, wash the cabbage, dry it and chop it.
4. When the meat has an appetizing crust, you can add carrots to the frying pan, previously washed, peeled and grated. The recipe for cabbage with pork can also be supplemented with sweet pepper.
5. Next, you can add cabbage to the pan. Mix everything carefully.
6. Salt and pepper to taste. Add your favorite spices, bay leaf and tomato paste. You can use homemade tomato sauce or crushed tomatoes.
7. Mix everything thoroughly again and pour in a little water. Bring to a boil and cover the pan with a lid.
8. Cabbage with pork at home is stewed over low heat for about 45-65 minutes, depending on the size of the pieces of meat. Before serving, you can sprinkle the dish with chopped fresh herbs.
Vegetables stewed with pork in sour cream sauce
Per kilogram of cabbage you will need 700-800 g of meat, 2 carrots and onions. Small cubes of pork are browned separately. Finely chopped carrots and onions are added to them. To prevent the dish from turning out watery, it is better to simmer the cabbage for this recipe in a separate pan. It is brought almost to readiness, excess liquid is drained and transferred to a cauldron with meat.
A pinch of flour is heated in a dry frying pan and added to a glass of rich sour cream. How many minutes before it is completely ready, pour the sauce into the cauldron, salt and pepper the dish.
Sour cream will give the cabbage a soft, delicate taste, and the pieces of pork will turn out very juicy.
Recipe for cabbage stewed with prunes
Preparing such a dish will not be a big or special hassle. It’s just that for the piquant smell of smoked plums combined with the smell of stewed cabbage, you need to buy smoked prunes. It is better to choose fresh ones, but if you have slightly dried prunes at home, you can refresh them 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 - according to preference;
- table salt - to taste.
Cabbage stewed with prunes according to the recipe is prepared as follows:
- Peel the onions and cut into half rings; grate carrots on a coarse grater; Chop fresh cabbage into thin strips.
- Cut the prepared chicken meat into cubes for frying in vegetable oil. Pour vegetable oil into a preheated frying container, bring it to a boil and place chicken cubes in it. As soon as the cubes turn white, alternately, with short pauses, add chopped onion, followed by grated carrots, followed by shredded cabbage.
- Fry everything over high heat for 3-5 minutes, then pour in 1 cup of boiling water, cover with a lid 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, and at the end of the stew, add bay leaf. The remaining 15 minutes of stewing the cabbage with prunes are covered over low heat.
This dish can be served in combination with various side dishes or as an independent dish - everyone should like it.
Homemade recipe for stewed cabbage with chicken
This is a simple and quick to prepare vegetable and meat dish, especially when you need to hurry due to any family circumstances. In addition, such cabbage simply cannot be tasteless, even without the participation of onions, although if you prefer, you can use it with onions.
Ingredients:
- chicken meat - 300 grams;
- tomato paste - 2 tablespoons;
- vegetable oil - 50 milliliters;
- ground black pepper - according to preference;
- table salt - to taste.
According to a homemade recipe, cabbage stewed with chicken is prepared as follows:
- Chop the prepared fresh cabbage into strips and place in a thick-walled container suitable for stewing, in which the previously poured vegetable oil has already begun to boil.
- Stir and fry the cabbage over medium heat for 20 minutes, covered while stirring, to avoid burning the cabbage. If the cabbage still burns, add a little boiling water.
- When reducing the volume of cabbage, reduce the heat, add tomato paste and pieces of chicken meat into it. If you prefer large pieces, you should first fry them until the meat turns white. Simmer until tender for about 20 minutes over low heat, covered, stirring occasionally.
- This recipe does not include carrots or onions and, if you prefer, you can include all this by first frying the chopped onions, then adding fresh carrots grated on a coarse grater.
Cabbage stewed with chicken is a completely self-sufficient dish, but combining it with potatoes, cooked in any form, will only add to its attractiveness.
Cabbage stewed with pork and mushrooms
How wonderful it is that in the process of preparing the stewed cabbage that is beloved by, if not all, then many of us, you can experiment endlessly! This is a miracle vegetable: this beautiful white cabbage is good with meat, and with mushrooms, and with legumes and various vegetables and fruits! One of the most delicious, in my opinion, options for preparing this wonderful vegetable is the one I want to tell you about today. And not only tell! I highly recommend that you cook and try delicious stewed cabbage with pork and mushrooms!
To prepare stewed cabbage with pork and mushrooms, you will need:
white cabbage – 600 g pork – 400 g champignons – 200 g carrots – 1-2 pcs. onions – 1-2 pcs. tomato paste – 2 tbsp. l. vegetable broth - 1 tbsp. fresh dill – ½ bunch sunflower oil – 2-3 tbsp. l. butter – 1 tsp. bay leaf – 1-2 pcs. ground black pepper - to taste salt - to taste
How to cook stewed cabbage with pork and ribs:
1. Peel half of a medium-sized head of cabbage from the top leaves and stalks. Chop the cabbage into thin strips. 2. If the cabbage is hard, you need to transfer it to a bowl, add a little salt and lightly mash it with your hands. If a young, tender vegetable is used to prepare the dish, this step should be skipped. 3. Wash lean pork well under running water, dry with paper towels and cut into portions. 4. Peel the carrots and onions, wash and dry. Cut the carrots into thin strips, and the onions into small cubes. 5. Sort the champignons, clean them of debris, rinse, dry, and cut into slices. 6. Place the meat in a cauldron (saucepan, deep frying pan) with preheated sunflower oil and, stirring occasionally, fry until golden brown. 7. Add onions, carrots and champignons to the fried pork. Reduce heat and continue frying the ingredients until the vegetables are half cooked. 8. Place shredded cabbage in a cauldron, pour in vegetable broth, add bay leaf, ground black pepper and salt to taste. Don’t forget that the cabbage and broth already contain some salt, so you should taste the dish and add salt only if necessary! 9. Stir the food and simmer over low heat until cooked. If the dish is prepared from young cabbage, the approximate cooking time is about 30 minutes. If a vegetable of late varieties, coarser and tougher, is used, the stewing time increases by 2-2.5 times. 10. Melt the butter in a small frying pan. Place tomato paste in a frying pan and heat it thoroughly. 11. Transfer the tomato paste into the cauldron with cabbage and mix everything well again. 12. Cover the cauldron with a lid and simmer the cabbage with meat and mushrooms over low heat for another 5 minutes. 13. Turn off the stove and leave the dish covered for 5-10 minutes. 14. Wash fresh dill, dry and finely chop with a knife. 15. Place the finished dish into portioned plates, sprinkle with chopped dill and serve hot! Cheers!
Cabbage according to this recipe can be prepared not only with champignons, but also with any other mushrooms at your discretion. Moreover, both fresh and frozen, dried or canned mushrooms are suitable. In addition, you can add a pinch of dried porcini mushroom powder to the dish. In this case, cabbage with pork and mushrooms will acquire a more intense aroma that is simply impossible to resist!
Cook with pleasure and bon appetit!
Olga Ivanchenko published 1263 recipes!
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