Stewed cabbage with meat in a pan. How to stew cabbage with meat? Stewed cabbage with meat - photo, recipe
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! Folk wisdom and personal observations allowed us to make such an impromptu on the cabbage theme, considering the option of stewed cabbage with meat! The best 6 cooking recipes with photos!
And one cannot but agree with this - they gobble up the stewed cabbage quickly and ask for more. Without forgetting to praise the housewife. Everyone is full and happy. And the home cook needs to grow above himself and look for new recipes.
Consider that you have found them. For lovers and connoisseurs of the national vegetable, stewed cabbage recipes are very tasty.
Classic stewed cabbage is a side dish called “You Can’t Think of a Better Way.” She will complete the dinner still life with both meat and boiled sausage. And potatoes with any porridge will amuse you completely.
There is only one wish for the ingredients - when you start stewing the cabbage, don’t skimp on the onions and carrots. And your dish will be guaranteed to be delicious. Pay attention to the taste of carrots. It should be tasty and sweet on its own.
The cooking process does not require any special skills. Just some recommendations based on personal experience.
- There is no need to chop the cabbage very finely. She'll be stewing. Very small pieces may become too soft. A little larger than borscht - the most ideal option, as for me.
- It is better to cut the carrots into strips rather than pass them through a grater. The appearance of the finished product will be more interesting, and so will the consistency.
- It is advisable to add tomato paste or juice gradually, tasting the cabbage. In this case, you will not over-acidify the dish.
- If you use tomato juice, I recommend adding a pinch of sugar. Just a little bit of it will highlight the taste of the dish. Any tomato paste contains sugar.
- Use dishes with thick walls for stewing. A suitable saucepan, cauldron, cast iron frying pan.
Preparing food
- 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 pieces. (if possible and desired). Better than red
- A little green dill
- bay leaf
- Ground salt and pepper at your discretion.
How to stew cabbage
- Fry diced onion until translucent
- Add carrots and bell peppers, chopped into strips. Fry everything together for min. 10 – 15
- Add shredded cabbage. Mix
- Fry for 5 minutes
- Then add salt and pepper. Stir and fry for another 3 minutes
- Add tomato paste and water, stir. You need to add so much water that all the liquid covers half of the cabbage
- Place a bay leaf and cover the pan. Simmer for 15 – 20 minutes. Don't forget to stir from time to time
- Five minutes before the end of the process, you must definitely taste the culinary product and add what is missing. Cabbage should have a pleasant sourness
- Finely chop the dill and add in 3 minutes. until the end
- The criterion for readiness is that the liquid has boiled away and the cabbage is soft to your taste. If you read that it is a bit harsh, add water and simmer until tender.
- Don't forget to remove the bay leaf from the finished product. Otherwise, the cabbage may taste bitter.
Let the cabbage stand for a while and cool a little. And then you can invite everyone to the table. Enjoy!
If you use tomato juice, still add a little water. In my opinion, water allows the cabbage to open up and absorb all the delights of the marinade. And it will become softer and tastier. In general, the culinary product will turn out juicy and appetizing.
And I want to emphasize once again - add both juice and paste gradually. It is better to add acids during the process than to over-acidify the finished product.
Recipe for stewed cabbage with meat
If classic stewed cabbage is regarded as a side dish, then with meat it is already an independent dish. Nourishing and tasty.
Any meat can be used. Both pork and beef. You just need to take into account the age of the meat and the time you have for cooking. Pork allows you to shorten the cooking time because it is softer and cooks faster. But beef usually needs 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 ones
- Onions – 2 – 3 pieces
- Khmeli - suneli, paprika to taste (or other favorite seasoning)
- Tomato paste - 2 - 3 tablespoons
- Vegetable oil - 80 ml.
- Ground salt and pepper to taste
- Bay leaves - a couple of pieces.
Step-by-step preparation
If you have dense beef, first simmer it in a frying pan with water until cooked. And only then add oil, onions and carrots, follow the step-by-step recipe below.
Fragrant stewed cabbage with meat can be decorated with fresh chopped herbs when serving. Household members will lick their fingers and definitely ask for more.
How to cook stewed cabbage with potatoes
Stewed cabbage with potatoes is also very good. A wonderful lean dish, and satisfying at the same time.
What products will you need?
- Cabbage - 700 gr.
- Potatoes - 3 - 4 pcs.
- Carrots – 2 medium pieces.
- 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)
- 1 – 2 bay leaves.
Step-by-step preparation
- Fry the onion, gradually add carrots and sweet peppers, cut into strips. Fry vegetables until soft. Never overcook
- Add diced potatoes. If the potatoes are not large, they can be cut into slices
- Fry the potatoes until half cooked.
- Add cabbage, stir. Fry everything together for min. 5 – 7
- Then add salt and all the spices. Another 5 minutes. fry
- Add tomato paste or juice, pour in some water, stir. The marinade should cover the cabbage at least halfway
- Throw in a bay leaf and cover the pan. Simmer until done. In time it is approximately min. 20
- Shortly before the end of the process, taste it
- The dish will be considered cooked if the liquid has evaporated. The potatoes will be ready, but will remain a whole piece.
- When finished, remove the bay leaf.
You can set the table. Enjoy!
Cabbage stewed in a slow cooker
I especially like to stew new harvest cabbage in a slow cooker. It turns out juicy and tender. I also add ketchup instead of tomato paste or juice. It adds a spicy note 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 oil 5 tbsp. l.
- bay leaf
- Five black peppercorns
- One clove
- Salt to taste (about 2 tsp)
How to cook
- Cut carrots into strips, onions into half rings, cabbage into not very thin strips
- Set the “Frying” mode and fry the carrots in heated oil for 3 minutes.
- Add onion, fry for another 3 minutes.
- Add cabbage and fry for 10 minutes. Stir occasionally to prevent the cabbage from burning.
- Add ketchup, salt, bay leaf, cloves, pepper
- Add 2 - 3 tbsp. water, stir
- Turn on the “Extinguishing” mode for 30 minutes. Usually this time is enough for cabbage. But just in case, test its readiness after the time has elapsed. If necessary, add time and finish the dish until done.
Stewed cabbage in a slow cooker turns out incredibly tasty. The device allows it to simmer, slowly absorbing the aromas of the marinade.
Stewed cabbage. Chicken recipe
A perfect dish in every way. At the same time nourishing and dietary. And it cooks very quickly, because chicken meat does not require long frying. And most importantly – it’s 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.
- A pinch of ground pepper mixture
- Allspice, a few peas (2 – 3)
- A couple of pinches of salt.
Preparation
- Fry the onion, cut into half rings, for 3 minutes.
- Add carrots, cut into strips, fry for another 3 minutes.
- Add fillet pieces and fry for 5 minutes. The meat should set slightly and turn white in the pan. No need to overcook it
- Add shredded cabbage and stir. Fry for 5 minutes.
- Salt, add peppers, tomato paste
- Pour in approximately 100 – 150 ml. water, mix. Simmer for 20 minutes. The liquid should evaporate.
The dish is tender and tasty even without adding tomato paste. But this is not for everyone. I like stewed cabbage with a sour note.
Stewed cabbage with sausages
Another great option for stewed cabbage. I choose smoked sausages for this. The dish turns out exceptionally tasty and aromatic, you won’t be disappointed by the ears.
Need to prepare
- Cabbage 500 gr.
- Smoked sausages 3 pcs.
- Carrots 1 pc.
- Onion
- Tomato paste 1 -2 tbsp.
- Lenten oil 30 gr.
- Salt and pepper to taste.
Cooking technology
If you have herbs, add them at the end of cooking. It will enrich the finished dish with both color and aroma. And choose sausages to your taste, not necessarily smoked. Enjoy!
How to stew cabbage. Cooking options
We can talk endlessly about stewed cabbage and give many recipes. But since the cooking technology does not change, I decided to simply offer options for adding cabbage during stewing.
- Mushrooms. What could be better? They are added after frying onions and carrots. And if there are forest mushrooms, then this is generally the height of grace.
- Duck. If you have a duck, trim off some of the flesh and stew the cabbage. The cabbage turns out extraordinary. Only the meat must first be stewed until cooked, then add onions and carrots. Well, further on technology.
- Zucchini, eggplant, bell pepper. At the height of summer abundance, they will make a worthy company with cabbage. They need to be laid after carrots.
- Beans. Interesting and tasty, definitely try it. You just need to pre-soak it and boil it until tender. Place along with tomato paste.
- Prunes. You don't need to add a lot of it. But a small amount will come in handy. It will be very good in the company of beef and duck. You will get gorgeous stewed cabbage.
What do you add to stewed cabbage?
Vegetables with meat - in many cases this is a win-win option. Tasty, satisfying and healthy! Isn't this the ultimate goal when preparing dishes for any housewife? And if one of the family members refuses to eat cabbage or meat (yes, this also happens!) in its pure form, then this dish will even more so become a kind of lifesaver. In addition, there is no shame in offering it to guests. They will leave full and satisfied - checked!
Today I will show you how to prepare stewed cabbage with meat, a classic recipe, step by step with photos, is presented below. This is the simplest, but in my opinion, the most delicious option.
What kind of meat should I use for this recipe? Almost anything. I tried it with beef, pork and chicken. I think that with lamb or, for example, hare it will be no less tasty, you just need to adjust the cooking time for the specific type of meat. And this time we’re cooking with beef!
Another important point in cooking is the ratio of cabbage to meat. This is mainly influenced by how you want this dish to end up - more meat or vegetable? I cooked in three variations - the same amount of cabbage as meat (that is, 1:1), cabbage with 1.5 or 2 times more meat (that is, the ratio is 1.5:1 and 2:1). Each of them is delicious in its own way! Today I settled on the first one.
Ingredients:
- beef fillet - 350 g
- white cabbage - 350 g
- onions - 2 pieces
- carrots - 1 piece
- tomato sauce (ketchup/lecho) - 250 ml
- boiled water - 200 ml
- sunflower oil - 2 tbsp.
- bay leaf - 1 piece
- pepper mixture - 0.3 tsp.
- salt - to taste
Preparation:
A piece of boneless beef was washed well with cool water and lightly dried with a paper towel. If possible, cut off fat and films.
I cut the meat into cubes about three centimeters long, and about 3 mm wide and thick.
The cutting format can be changed if you find it not very convenient. 
In a cauldron (if you don’t have one, take a pan with a thick bottom), heat the oil and lay out the beef cubes. Fry for 10 minutes, stirring. During this time, there will be no raw areas on the meat.
After 10 minutes, I poured in half (i.e. 100 ml) of hot boiled water. And simmered for 25 minutes under the lid, stirring occasionally.
During this time, I prepared the onion and cut it into cubes. I like it when there are a lot of onions in any dish, so I took two large heads.
I chopped the cabbage with a knife (if you have a food processor, it’s even easier).
If your carrots are fresh, grate them. I used frozen (grated).
She looked into the cauldron - salted and peppered the meat, put vegetables on it - first onions and carrots.
Then shredded cabbage and tomato sauce from our own preparations.
If you do not make such twists, then use lecho or any store-bought tomato-based sauce. You can use ketchup or dilute tomato paste with water.
Our recipe today will tell you about all the nuances of preparing stewed cabbage. After all, in order to stew cabbage not somehow, but deliciously, you need to know some culinary know-how!
Ingredients
- White cabbage – ¼ large head or ½ small head;
- Meat (pork, beef) – 300-400g;
- Onions – 1 large onion or 2-3 medium ones;
- Carrots – 1 large or a couple of medium ones;
- Tomato paste – 2 tbsp;
- Salt – 0.5 tbsp. or according to your taste;
- Black peppercorns – 10-15 pcs.;
- Bay leaf – 1-2 pcs.;
- Sunflower oil.
Preparation
The most convenient way to stew cabbage is in a large, deep cast-iron frying pan. If you don't have one, you can take a cauldron or pan with thick walls and a non-stick coating. In this case, fry the onions, carrots and meat in a frying pan, mix with cabbage and cook further in the pan. Peel the onions and carrots, remove the top leaves from the cabbage; Rinse and lightly dry the vegetables and meat.
Finely chop the onion, put it in a frying pan with sunflower oil and sauté, stirring, until slightly transparent. Add carrots, grated on a coarse grater, to the onion. Mix and sauté together for 2-3 minutes.
Cut the meat into small pieces, add to the onions and carrots, mix and fry for a few minutes.
Then reduce the heat, cover the pan with a lid and simmer the vegetables and meat for 10-15 minutes. Meanwhile, chop the cabbage.
Place the cabbage in the pan with the remaining ingredients and mix gently. If everything doesn’t fit at once, wait a little, let it simmer for a couple of minutes under the lid. The cabbage will reduce in volume and you can add more. Just don’t make the gap too long, otherwise the first portion will be ready, and the second will still be slightly raw.
You can pre-mash the shredded cabbage with your hands and salt, but this is not necessary. And the main secret to delicious stewed cabbage is don’t add water! Otherwise the dish will turn out watery. Cabbage juice and vegetable oil are enough to prevent the stewed cabbage from burning and turn out soft.
Simmer the cabbage and meat, covering with a lid and stirring occasionally, for 15-20 minutes (until soft). About 5 minutes before readiness, add the tomato, add salt and mix. A good alternative to tomato paste would be pureed fresh tomatoes.
After a couple of minutes, add the spices: peppercorns and bay leaves - you will immediately feel the delicious aroma! Another 1-2 minutes, and the stewed cabbage is ready - you can serve! It will be great in the company of mashed potatoes, boiled rice or pasta. As a separate dish, cabbage is also good. And you can cook it not only with meat, but also with mushrooms, sausages and even without any additives. Delicious in any version!
Stewed cabbage with meat is a delicious, complete dish that both adults and children enjoy. Housewives also appreciate it for its simplicity and accessibility. After all, the main ingredient is cabbage, which is very inexpensive. Both fresh white cabbage and sauerkraut are stewed. Both cooking options have excellent taste.
- white cabbage - half a small head of cabbage;
- meat – 350 g (pork or chicken are good);
- onions – 2 heads;
- carrots – 1 piece;
- tomato paste – 2 tbsp. l. (choose a thick paste that contains only tomatoes);
- salt to taste;
- black peppercorns – 10 pcs;
- bay leaf – 1 -2 pcs;
- vegetable oil (it is advisable to use odorless oil).
When the onion becomes transparent, add pieces of meat to the vegetables and fry a little. Then reduce the heat, cover the cauldron or pan with a lid and simmer the meat and vegetables for 15 minutes.
Add shredded cabbage. Don't let its initial volume confuse you. During the stewing process, the cabbage will settle. 
Mix everything well and simmer without adding water. Cabbage juice is enough for stewing. 
Simmer vegetables and meat for 20 minutes, stirring occasionally. 5 - 7 minutes before readiness, add tomato paste, salt, pepper, bay leaf. Instead of tomato paste, you can use pureed fresh tomatoes. 
Simmer covered for another 5 minutes and the aromatic, tasty stewed cabbage with meat is ready! Economical, easy to prepare and very tasty dish. Your loved ones will definitely appreciate it. Prepare sauerkraut according to the same recipe.
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!
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!