Calorie:   Not specified
   Time for preparing:   Not specified

  Braised cabbage with meat in a pan, the step-by-step recipe for which you are looking, is prepared from products that are usually found in the house. The simplicity of cooking is that all the ingredients are sent to the same pan one by one, so after cooking you do not have to wash the pan after stirring vegetables and preheat the oven to prepare the dish. So that the stewed cabbage does not turn out boring and dull, you need to add spices to it - black mustard seeds, lavrushka, caraway seeds and chili pepper.
  It will take 60 minutes to cook. From the ingredients listed, get 3 servings.

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

Recipe with photos step by step:

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




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




  Add the grated carrot to the onion 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 in a bag of flour and pepper, shake. You can use any meat for this recipe - chicken, lean pork or young beef. Do not cook this dish with tough meat, vegetables will be digested heavily until it is cooked.






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




  Add the pod of chili pepper, cut into strips, fry the vegetables with meat for 5 minutes.




  Next, put chopped thinly cabbage, add the 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, caraway seeds and suneli hops.






  We immediately serve the stewed cabbage with meat to the table,




  sprinkle with fresh herbs before serving. It’s just as simple and short-lived

White cabbage can store its beneficial properties all winter, and therefore helps many housewives during the cold weather. It is not only very useful, but also allows you to cook a huge number of dishes. And so that they are satisfying, you need to add meat.

We have prepared several recipes in which there are different types of meat, mushrooms, vegetables, spices. The result is similar, but at the same time completely different. So you can cook dinner several times from the same ingredients and it won’t get bored.

General principles of cooking

Only white cabbage is taken, it should have a minimum amount of green leaves. Too hard sections of the head, located in the center, can not be used. Then the leaves will cook evenly and will be soft in texture.

You can pick up any meat. Only the cooking time should be taken into account. For example, chicken will cook much faster than beef, so it can be cooked simultaneously with cabbage. Other types of meat are cooked in advance until half-cooked, and only then cabbage is added.

How to stew cabbage in a pan with pork

Time for preparing

calories per 100 grams

How to cook:

Tip: you can replace tomato paste with tomatoes in your own juice, but replace with fresh tomatoes.

How to stew sauerkraut without meat

Sauerkraut, if it is too sour or salty, is easily washed. It makes special dishes.

How long is 30 minutes.

What is the calorie content - 55 calories.

How to cook:

1. If the cabbage is too long, it can be cut into several parts.
2. Peel the onion and chop it very finely.
3. Coarse grated carrots.
4. Remove the seed box from the pepper, cut into triangles.
5. Stir all three vegetables, add tomato paste here, send to the pan and simmer for five minutes in a small amount of oil.
6. Then add the cabbage, season, cover. Leave on for twenty minutes over medium heat.
7. Finely chop the greens and chilli and add to the total mass after the allotted time.
8. Let stand for ten minutes on the stove turned off, then serve.

Tip: Chili can be omitted if children eat the dish. For lightness, you can take garlic powder.

Braised Cabbage with Meat and Potatoes

Potatoes make the cabbage dish even more nutritious, and the meat is ideally suited to these products.

How much time - 2 hours.

What is the calorie content - 79 calories.

How to cook:

1. Finely chop onion without husk.
2. Pour oil into a cast-iron pan, heat it, transfer the onions here and fry.
3. Cut the meat into pieces and add them to the finished onion.
4. Fry to a crust, and then add a little water to cover the meat.
5. Season and cover. Cook for forty minutes. Water should evaporate.
6. Coarse grated carrots or chopped straws.
7. Wash the cabbage and finely chop.
8. Peel the potatoes, cut the pulp into cubes.
9. First, put carrots in the meat. Five minutes later, add potatoes and mix.
10. At the same time, put the cabbage and season the whole mass. Cover and cook for another forty minutes.

Tip: if cabbage gave too little juice, you can safely add a little water. She must have time to evaporate by the end of cooking.

How to cook with mushrooms

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

How much time - 1 hour 20 minutes.

What is the calorie content - 75 calories.

How to cook:

1. Bulbs without husks need to be crushed in half rings, which then need to be fried in oil.
2. Grate the carrots without peel and add to the onion, mix. Four minutes later add tomato paste.
3. Cut the mushrooms into slices and add them to the pan after another seven minutes.
4. At the same time, pour half a glass of water and cook for all five minutes.
5. In a separate pan, cut the meat into pieces, fry until crusted.
6. Finely chopped cabbage, add to meat, stir, cook until soft. Then top you need to add the vegetable mass from a neighboring pan, mix.
7. Season and cover. Cook another forty-five minutes.
8. Five minutes before the end add chopped garlic and laurel leaves.

Tip: you don’t need to cut the mushrooms too thin, so that they do not fall apart. For a pronounced mushroom aroma, dried forest mushroom powder may be added.

Cooking in a multivariate

Dishes in a slow cooker are more juicy. In addition, you can not be afraid that the meat or cabbage will burn.

What time is 1 hour and 15 minutes.

What is the calorie content - 58 calories.

How to cook:

1. Wash the meat and cut into medium-sized pieces. Send them to the bowl of the multicooker with oil.
2. Select the program "Frying" and set the timer for ten minutes. Stir the meat.
3. Finely chop the peeled onion, and grate the carrots coarsely.
4. Add onion to the meat first. Stir and add carrots with tomato sauce, mix. Cook for another three minutes.
5. Then pour water and extend the program for another fifteen minutes.
6. At this time, coarsely chop the cabbage, you can cut it into squares.
7. Season the meat and add cabbage to it. Select the “Extinguishing” program and cook for half an hour under the lid. Only after this mix, and then you can serve.

Tip: to make the cabbage more tender, it is advisable to cook the dish in olive oil.

Rice Recipe

Rice is cooked in a sauce of vegetable and meat juice with the addition of tomato paste. It is desirable to cook in a clay pot, but it is also possible in a saucepan.

How much time - 1 hour 25 minutes.

What is the calorie content - 85 calories.

How to cook:

1. Wash the meat and cut into small pieces. Send along with the oil to the pan and fry.
2. Free the onion from the husk and chop in half rings. Add to the meat, season, cook for five minutes.
3. Next, add tomato paste, stir and keep on fire until half-cooked meat.
4. Bulgarian pepper freed from the seed box, then cut into thin strips.
5. Chop the cabbage finely, first removing the first two or three leaves from the head of cabbage.
6. Wash rice.
7. Take a clay pot or more. In the second case, all the ingredients will need to be divided into portions.
8. First put the meat mass on the bottom of the pot, distribute it. Then the bell pepper is laid out.
9. Then sprinkle rice evenly.
10. At the very end, cabbage is laid out.
11. Salt and pour clean water. Water should cover the cabbage, but nothing more.
12. Cover and send for an hour to the oven at high temperature.

Tip: it is not necessary to lay out products in layers. To better soak the cabbage with tomatoes, you can mix everything and bake it like that.

In order for the cabbage to retain its shape better, and also to turn crispy, before laying to the rest of the mass, you can fry it in a small amount of oil in a separate pan.

To make the sauce and gravy thicker, five minutes before the end of cooking, you can add a little flour to the dish. It is important to stir well so that the lumps do not stick to the products.

When frying, you can take not only sunflower oil, but also other types of oils. And you can just use unrefined sunflower oil - it will turn out to be much more aromatic. The main thing is that it does not bitter initially, so before cooking you need to try a little taste and smell.

If the result in the recipe using sauerkraut is too acidic, at the end of cooking you can slightly sugar the products and mix them. You can also stir in a spoon of low-fat sour cream, this will prepare a more tender dish.

Braised cabbage with any meat and a lot of vegetables and sauce is breathtakingly delicious. A fairly simple dish that does not take much time, and therefore is ideal for dinner.

If you need some good recipes on how to cook stewed cabbage with meat, you are welcome. Braised cabbage is truly a real “help” for any housewife, further on the photo there are recipes from cabbage. Very tasty and healthy (especially in winter, when the body so urgently needs vitamins), this dish is extremely unpretentious in preparation, and the list of products is simple to elementary. To date, recipes for cooking in a slow cooker are very relevant. Most likely, such an apparatus is also in your kitchen, so let's start with how to cook stewed cabbage with meat in a slow cooker.

Cooking in a slow cooker: cabbage with meat, onions and carrots

• a pound of cabbage;
• a pound of meat;
• one onion;
• two carrots;
• one tomato;
• three tablespoons of ketchup;
• two tbsp. tablespoons of oil;
• fresh parsley;
• salt;
• ground black pepper and basil (dried) - a pinch.

1. We cut the onions with quarter-rings thinner, grate the carrots on a coarse grater, chop the cabbage with a thin, not too long straw.
2. Rinse the meat with water, dry and cut into slices of 2x2 cm.
3. We will set the slow cooker to the “baking” or “frying” mode, pour in the oil and toss the meat. The meat must be fried properly, until a delicious blush.
4. Then add onion to the meat, fry until transparent.
5. Following the onion, add the carrots, cook for another five minutes, mixing the contents of the bowl a couple of times.
6. Pour in ketchup, lay shredded cabbage, diced tomato on top of it.
7. Salt, pepper, add herbs and spices.
8. Lastly, pour a little water - from half a glass, depending on the juiciness of vegetables, which in the process of cooking will necessarily empty the juice.
9. Change the multicooker mode to "stew" and leave the dish to cook for 50 minutes.
10. If there is too much liquid, you can put the multicooker into “pilaf” mode for another 10 minutes, and let the excess juice evaporate.

For those who have a multicooker, pressure cooker, everything will be much simpler and much faster. Pour oil on the bottom of the bowl, lay the products in layers in the following order: meat, onions, carrots, cabbage, tomatoes. Salt, sprinkle with herbs and spices. If you like more juice in cabbage - add a little water. Close the slow cooker and set the chicken mode. Your stewed cabbage will be ready in about 15 minutes. In the same way (without frying) you can cook this dish in a regular slow cooker, but it will take about two hours to process, in the "stew" mode.

How to cook stewed cabbage with meat and potatoes

• cabbage - 1 small head of cabbage;
• potatoes - about a pound;
• kyaso - 0.5 kg;
• cook - 1 large head;
• tomato paste - 1 tablespoon;
• broth - 1 cup;
• salt;
• black pepper;
• bay leaf.

This dish is very convenient to cook in a goose bowl or in a large cast-iron grandmother's pan with a lid.

1. We cut onions into cubes, carrots - into strips, shred cabbage not very thinly.
2. Wash the meat, dry and cut into pieces.
3. Cut the potatoes into cubes of 1.5 cm.
4. In a small frying pan with non-stick coating, fry the potatoes in oil. It is not necessary to fry until fully cooked, let it be just fried to the crust.
5. We put the pan on the fire, heat the oil and fry the meat to a rosy barrel.
6. Then add the onion to the meat, fry until beautiful color.
7. Now add carrots to them, fry until soft.
8. On top of the prepared meat roasting, put the potatoes on top and on it - a layer of cabbage, salt and pepper.
9. Dilute the tomato paste with broth and pour the cabbage in a pan. Add one bay leaf there.
10. Preheat the oven to 200 degrees. Cover the pan with a lid and put in the oven. The dish should be stewed until the cabbage is completely soft - from 40 minutes or more.

Look after the dish in the oven - if necessary, add broth so as not to burn. When there is no suitable lid, you can cover the large pan with foil, turning it up properly so that the steam remains inside and the cabbage and potatoes are stewed properly. Replacing the meat with mushrooms in this dish, you will get an excellent dish for Lent. / P\u003e We are in a hurry to reassure you that the absence of ovens and slow cookers will not prevent you from preparing a wonderful aromatic stewed cabbage. Our next recipe: how to cook stewed cabbage with meat in a pan.

Braised cabbage with meat

• a head of cabbage weighing about a kilogram;
• a pound of meat is more subtle - veal, lamb or pork;
• onions - 1 medium head;
• carrots - 1 piece, large;
• tomato paste - 1 tablespoon;
• ketchup - 2 tablespoons;
• broth - about 2 glasses;
• salt to taste;
• bay leaf - 1 pc;
• black peppercorns - 2 peas.

1. Chop the onion, carrots and cabbage finely chop the straws.
2. Cut the meat into slices not too large.
3. In a pan of 5 liters, put pieces of meat at the bottom, pour a small amount of water (meat should be covered), cover and turn on medium heat.
4. Seeing that the liquid has completely evaporated, add a couple of tablespoons of oil to the meat and fry the slices well.
5. Put the whole cabbage on the fried meat, mix, cover with a lid and leave for a while: the cabbage should settle. Do not add fire and do not forget to stir.
6. While the cabbage is stewed with meat, you need to cook the frying.
7. In a frying pan with a ceramic non-stick coating, fry the onions to a pink color, add carrots to it.
8. When the color of the carrot changes, add tomato paste and ketchup.
9. Fry it all together for about 5 minutes, pour a glass of broth into the roasting, let it boil and remove from heat.
10. Put the frying in our large pot, salt, toss peas and peppercorns and bay leaf.
11. Stir, cover the pan and leave to simmer under the lid over medium heat until cooked - all vegetables should become completely soft. Periodically look under the lid and add broth if necessary.

If desired, instead of fresh in this version of the village, you can use sauerkraut, salted or even pickled. Before you put it in the pan, rinse and discard it, allowing the excess liquid to drain completely, or even better, wring it out.

• 500 g of veal or other meat;
• vegetable oil - for frying;
• 1 kg of cabbage;
• 1 medium onion;
• 1 medium carrot;
• 1 tomato;
• ½ cup boiling water;
• dill, salt, pepper - to taste.

For stewing, you can take white, Beijing, cauliflower, fresh or. Pieces of meat can be replaced with minced meat, sausages or sausage, or you can completely do without meat ingredients. Vegetables, mushrooms, prunes, beans, tomato paste, all kinds of spices will help to diversify the taste.

Cooking

Heat vegetable oil in a pan, add meat, fry it a little and simmer in its own juice for about 20 minutes, covered with a lid.

Rinse and shred fresh cabbage well.

If you use sauerkraut, first iterate over it and cut it into identical pieces. To remove excess acid, rinse the cabbage with cold water.

Peel the tomato and cut into small cubes.

Add onions, carrots and tomatoes to the meat. Stir.

Add the cabbage. If you succeed with a slide, it’s not scary: the vegetables will surely boil.

Shredded cabbage can be pre-fried in oil until golden brown. This will give the dish a pleasant look and aroma. It is better to choose unrefined oil: it is more aromatic.

Pour a little boiling water or broth (with the last cabbage will be tastier) and cover the pan with a lid.

Simmer over low heat, stirring every 5–7 minutes. If you can't stand the smell of the cabbage being cooked, put a large piece of stale bread in the pan. This will help get rid of the smell. Before turning off the stove, remove the bread.

Cooking time depends on the age of the cabbage: young stewed for 10-15 minutes, old and dense - about 30 minutes.

To get a pleasant sweet and sour taste, 7-10 minutes before cooking, you can add a teaspoon of sugar and table vinegar to the pan. If you stew sauerkraut, you do not need to add vinegar.

If you stew the cabbage for too long, it will turn into a mess. Readiness is determined by softness and taste: specific sharpness and bitterness should appear.

Make flour thicker. 4–5 minutes before cooking, add 1 tablespoon of flour, fried in butter or dried in a pan to light beige for each kilogram of cabbage.

When the cabbage is ready, salt and pepper it. Mix well, cover and let it brew for a couple of minutes.

Before serving, add your favorite greens.

By the way, you can stew cabbage in the oven at a temperature of 165-170 ° C, so that boiling is minimal.

To make the cabbage tasty, juicy and fragrant, my grandmother adds one secret ingredient, which I will discuss in the description of the cooking process. Looking ahead, I’ll say that cooking does not take you much time, and as a result you get a satisfying and self-sufficient dish that can be served for lunch or dinner.

I usually stew cabbage in a pan with a thick bottom, but can also be cooked in a frying pan or in a casserole.

List of ingredients

• 1.5 kg. cabbage
• 0.5 kg meat (vinina or beef)
• 1 carrot
• 1 onion
• 2 tbsp. tomato paste
• 200 ml. water
• 2-3 tbsp vegetable oil
• salt and spices

Cooking steps

The most time-consuming part of cooking a dish is preparing and slicing the cabbage itself. If you stew a little cabbage, then you can cut it with a knife, and if you have more than 2 kg of cabbage, then you can’t do without a special grater for cabbage. Shred cabbage rather finely, as I have a photo.

Secret ingredient

Cut the onion into cubes and carrot into half rings. And it's time to tell you about the secret ingredient for our stewed cabbage with meat. My grandmother always adds some dill seeds to the cabbage with meat. It is thanks to the fennel stew with meat turns out very tasty and fragrant.

Meat selection and preparation

In a saucepan with a thick bottom, pour in some vegetable oil, heat it to the maximum temperature, and fry the meat until golden brown, stirring constantly with a spatula.

Next, add the shredded cabbage to the pan. Mix and simmer under the lid for 10-15 minutes.

Dilute tomato paste with water, mix thoroughly to avoid lumps.

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

Do not forget to salt and pepper at the end of the dish.