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Stewed cabbage with beef. With meat and buckwheat

I bring to your attention a tasty and juicy dish of beef and cabbage. Since we put more beef than cabbage, it is beef with cabbage, and not vice versa. The cooking time depends on the quality of the selected meat. To make the beef melt in your mouth, you need to simmer it longer.

To prepare beef with cabbage, take the following products:

Cut the meat into small pieces. The smaller the pieces, the faster the meat will be cooked.

Heat vegetable oil in a cauldron or deep frying pan. Usually you need enough oil to cover the bottom of a frying pan or cauldron. Fry the meat over high heat until golden brown, do not add salt yet.

Pour a glass of water over the beef, bring to a boil, reduce heat and cover with a lid. Simmer over low heat until the liquid has completely evaporated. Don't forget to look at the meat. If the water boils away before 40 minutes, add more.

While the meat is stewing, chop the onions and carrots.

Prepare the cabbage.

When all the liquid has boiled away and the beef has become soft, salt the meat to taste, sprinkle with pepper and coriander, add onions and carrots. Stirring thoroughly, fry for another 7 minutes.

Then add water or broth again - a glass, add all the cabbage, salt it and simmer under the lid until the cabbage is soft.

When the cabbage is half cooked, there is still a little liquid left at the bottom, add tomato paste and a pinch of sugar, stir. Let the dish simmer under the lid for another 10 minutes and you can turn off the heat.

Help yourself and bon appetit!

Do you think there is nothing difficult to prepare? Covered yourself with a lid and mascara? Then why does one housewife have delicious, tender and soft cabbage, while another turns out to be too watery, burns or crunches on the teeth? Of course, this matter has its own nuances and little culinary tricks. We will tell you about them.

Stewed cabbage with meat, recipe with photo

Most housewives are sure that cabbage stewed with pork turns out best. And this is true, meat with a layer of fat gives juiciness and goes well with vegetables. But a dish with beef or chicken will be no less tasty.

Any cut will do: shoulder, thigh, ribs, etc. You can take fresh cabbage or half and half with sauerkraut. If you don’t like tomato paste, you can use prunes - scald them with boiling water and add 10 minutes before the end of cooking along with a finely chopped clove of garlic, it will be delicious!

Total cooking time: 60 minutes
Cooking time: 50 minutes
Yield: 6 servings

Ingredients

white cabbage – 1 kg
medium fat pork – 400 g
large onions – 2 pcs.
carrots – 1 pc.
tomato paste – 1-2 tbsp. l.
salt, sugar and black pepper - to taste
bay leaf – 1-2 pcs.
coriander seeds – 0.5 tsp.
sunflower oil – 4 tbsp. l.

How to cook stewed cabbage with pork

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I cut a piece of pork pulp into a cube measuring 3x3 cm. I removed the top leaves from the cabbage head and then finely chopped it. I cut the onion into cubes (take a lot, with onions the dish will be tastier and juicier), chopped the carrots on a medium grater.

I preheated a large frying pan (dry, without oil) and placed pieces of pork in it, fat side down. Fry over high heat until crusted, so that each piece “seals” the meat juices inside. If the pork is lean, then pour 1-2 tablespoons of sunflower oil into the pan before frying.

Add onions and carrots to the meat fried on all sides. Sauteed until soft for several minutes (do not fry too much, otherwise they will burn when stewing). Season with pepper and salt, you can add your favorite pork spices. If there is little fat in the pan, then you can add a couple of tablespoons of oil.

I sprinkled the shredded cabbage with salt (2-3 pinches) and mashed it with my hands so that it released juice. I put it in a frying pan - you can pour it in a heap, it will still settle during stewing.

Stir and fry for 8-10 minutes over medium heat. As a result, the cabbage should soften and settle, becoming transparent or a pleasant pinkish tint.

Now you can reduce the heat, cover with a lid (tightly) and simmer for about 30-40 minutes. To prevent anything from burning, do not forget to stir with a spoon or spatula. There is no need to add water. After we mash the cabbage with our hands, it will release a lot of its own juice. I indicated the approximate cooking time, it all depends on your taste preferences, some people like it softer, others, on the contrary, prefer it to be a little crunchy. Much depends on the variety; summer and spring ones cook faster than winter ones. This is what happened in the end after half an hour of stewing, the vegetables became limp and decreased in volume, changing color to a darker one.

All that's left is to add the tomato sauce. I diluted the paste in water (100 ml is enough), you can replace it with fresh pureed tomatoes if you wish. I also added coriander seeds and a few black peppercorns, ground in a mortar, and threw in a couple of bay leaves.

Stir and simmer for another 8-10 minutes. I removed the finished dish from the heat and immediately removed the bay leaves so that they would not become bitter.

Best served hot, alone or with mashed potatoes, buckwheat or rice. Bon appetit!

In what container should you stew cabbage?

It is worth taking thick-walled dishes, then the heating will be uniform and long-lasting, it will ensure stewing, and not just frying. In a thin aluminum frying pan, the moisture will quickly evaporate, the cabbage will turn out dry and will burn from below, which will ultimately ruin the dish. A cast iron frying pan, a duck pot, a cauldron, a cast iron or ceramic grill pan, a pan with a thick bottom and a non-stick coating are suitable. If you don’t have such dishes, you will first have to fry the meat, onions and carrots in a frying pan, then mix with cabbage and simmer in a large saucepan (with a thicker bottom) until cooked. Choose a large volume, because you need to fit a whole heap of shredded cabbage, pieces of meat/sausage/mushrooms/cereals, as well as carrots and onions, perhaps some other vegetables and sauce.

To cook cabbage in the oven, you will need a cast-iron Dutch oven and special ceramic or glassware (heat-resistant). Instead of the “native” lid, the container can be covered with foil.

Cabbage will turn out much tastier if you first fry it in hot oil and then simmer until tender.
If 5 minutes before the end of cooking you add a little flour, dried in a dry frying pan (1 tablespoon of flour - per 1 kg of white cabbage), the sauce will be thicker, and the dish will acquire a smoky flavor.
Try stewing cabbage in unrefined oil, you will be surprised how tasty it will turn out. The main thing is that the sunflower oil is fresh and not bitter.
If you want to give a vegetable dish a sweet and sour taste, add a little sugar and table vinegar 10 minutes before the end of cooking, literally 1 teaspoon for every kilogram of cabbage. The same technique works if the sauerkraut is too sour - you don’t need to add vinegar, of course, but sugar will balance the taste.
The dish will turn out to be very tender if you mix a spoonful of rich country sour cream with tomato sauce.
Rinse the peroxidized sauerkraut with cold water. Of course, some of the vitamin C will be lost, but you won’t ruin the dish.
Advice for those who cannot stand the smell of boiled cabbage. Place a large slice of stale rye bread in the cauldron where the vegetables will be stewed. It will absorb all the smell, and you will only have to remove the softened bread at the end of cooking with a slotted spoon.

What to cook for vegetarians?

Finally, I suggest trying recipes for stewed cabbage without meat (suitable for vegetarian and lenten diets): with prunes, beans or mushrooms. Don’t forget to soak the legumes first, then boil them until tender and add them at the final stage of stewing. Any mushrooms you can find will do, and be sure to take prunes with a smoky, “smoked”, elastic-soft smell. Add it at the end of cooking and enjoy a complete hot dish.

And finally, the most important secret of stewed cabbage - cook with pleasure, then it will definitely be delicious!

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.

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.;
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.

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.;
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.

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

Recipe with sausages

Stewed cabbage with sausages is easy to prepare.

To do this you will need:

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

Let's start cooking:

Chop the cabbage, cut the onion into half rings, and pass the carrots through a grater.
Pour oil into the bottom of the pan.
Fry onion half rings over low heat until golden brown.
Add the carrots, and after 3 minutes add the shredded fork.
Simmer for 25 minutes and stir.
Chop the tomato and place it in a container with vegetables.
Peel the sausages, chop finely and pour into the dish being prepared.
Add salt and spices.
Continue simmering for another 20 minutes.

The dish cooked according to this recipe is low in calories.

Sauerkraut stewed with meat

Before cooking, squeeze out the sauerkraut and taste it. If the taste is sour, then pour cold water and rinse. If this does not help, then you can boil it 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, allspice with hot pepper);
salt.

Start cooking:

Cut the meat into medium-sized pieces.
Chop the onion, then fry a little.
Fry the meat with cumin until it turns white, about 10 minutes.
Add tomatoes and add hot water. The liquid should slightly cover the contents of the pan.
Add sauerkraut to the rest of the ingredients and simmer for 60 minutes. Just before it's ready, add salt.

Garlic lovers can add it at the end of cooking.

Cauliflower stewed with meat

For cooking you will 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:

Divide the cabbage into inflorescences. Place them in salted boiling water. Leave for no more than 6 minutes. Then separate from the water and let the liquid drain.
Cut pork, chicken or young beef into pieces.
Place the meat on the bottom of the container and pour low-fat sour cream over it.
Pour in cool water, sprinkle with dry spices and salt. Cover with a lid and cook for 20 minutes over low heat.
Add the inflorescences, simmer for 15 minutes, remembering to stir. At the end, sprinkle with herbs.

There will be some liquid left in the cooked dish; it is a mixture of sour cream and meat broth.

With rice

How to stew cabbage with rice so it’s delicious? It's actually not difficult.

For preparation 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.

Preparation progress:

Chop the cabbage, preferably not finely.
Rinse the rice well.
Place the cabbage in a saucepan, pour in 2 tbsp. l. oil and fry a little while stirring.
Add washed rice.
Fill the contents of the saucepan with water; it should cover everything completely.
Simmer over moderate heat.
Fry onion half rings in a frying pan until golden brown in the remaining oil.
Add carrots passed through a coarse grater and fry for another 3 minutes.
Pour tomato juice into the roast and cook for 5 minutes.
Add the contents of the pan to the cabbage and rice. Add salt and pepper, stir.
Simmer over moderate heat until done.

With meat and buckwheat

It turns out to be a wonderful dish when you stew cabbage with meat and buckwheat.

To prepare you need:

cabbage – 400 gr.;
buckwheat – 200 gr.;
pork – 700 gr.;
onion – 50 gr.

Step by step description:

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

The housewife only needs 50 minutes to prepare this wonderful and original dish.

With meat and mushrooms

This recipe for cabbage with meat in a slow cooker will turn out incredibly 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:

Cut the meat into medium pieces, shred the cabbage with forks. Cut the mushrooms into plastic shapes and the onion into half rings. You need to grate the carrots and press the garlic through a press.
Pour oil into the multicooker container and fry the onion in the “Fry” mode.
Add mushrooms and continue frying for another 10 minutes.
Then it was the turn of the meat and carrots. Fry everything for a quarter of an hour.
Add chopped cabbage, salt, spices, and water.

Features of preparing stewed cabbage

The taste of the finished dish depends not only on the quality of the products and 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 frying pan with a non-stick coating and standard sides is best suited. A cast iron frying pan will do the job perfectly. A cooked vegetable in a frying pan is something 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 multicooker has firmly established itself in the modern kitchen. The 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 tasty and tender.

But you need to know a few points in preparation:

Bake only ripe, firm heads of cabbage.
The weight of the fork is at least 1 kg.
The head of cabbage should not have any foreign odors, otherwise they will intensify during baking.
The baked vegetable goes well with cheese and white fish.
It is not recommended to finely chop the cabbage, otherwise it will resemble porridge.

Regardless of the technology used to prepare cabbage, it is always a dietary product. It contains a large amount of vitamins, as well as micro and macroelements that are beneficial to humans.

It's hard to imagine Russian cuisine without stewed cabbage. This vegetable was a frequent guest on the tables of kings and was highly valued. True, today the recipe has changed somewhat and instead of rabbit legs and quail carcasses, other types of meat are added to the dish. For example, stewed cabbage with beef turns out very tasty. Don't believe me? Then try it yourself.

The main ingredient in this dish is, of course, cabbage. It can be different: delicious white cabbage, exotic broccoli, native colored broccoli or completely unknown Brussels sprouts. Any variety of it will be a chic addition to stewed meat, it will never spoil its taste, but will only emphasize its piquancy. But for this it is important to be able to choose it correctly.

First, never use cabbage for stewing that you haven’t tried before. It may be dry or, for example, bitter. In the latter case, it will need to be doused with boiling water.
Secondly, you should take into account the fact that stewed cabbage cannot be salted, since all the seasonings and spices will leave it along with the water. Therefore, it itself may seem under-salted, but together with the gravy it will be what you need.

Then we move on to choosing meat. Everything is much simpler here. The main condition is that the meat must be fresh and lean. By the way, it can be replaced with ground beef.

We sorted out the choice of ingredients. It's time to move on to mastering the recipes.

To help the modern housewife

When you have a lot of modern kitchen appliances in your home, cooking is much easier and more enjoyable. You don't need to put a lot of effort into shredding cabbage or cutting vegetables. A food processor or blender can do all this. The main assistant in the kitchen is a multicooker. In it, stewed cabbage with beef turns out to be especially juicy.

Compound:

beef - up to 1 kg;
1 large head of cabbage;
½ tbsp. water;
1 onion;
2 cloves of garlic;
5 bay leaves;
spices - to taste.

Preparation:

After the beep, the finished dish can be served immediately. 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.

Compound:

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.

Hearty vegetable dinner

Potatoes and cabbage are already an ideal and tasty combination of foods for a hearty dinner. And if you add some healthy beef to them, you will get a simply unsurpassed dish. You will definitely like beef stewed with cabbage and potatoes according to this recipe.

Compound:

½ kg beef;
1 tbsp. salted cabbage;
400 g fresh cabbage;
4 potato tubers;
1 onion;
1 carrot;
medium fleshy tomato;
1 sweet pepper;
vegetable oil;
spices - to taste.

Preparation:

We wash the meat, clean it of fat and films, cut it into small pieces and place it in a deep saucepan or cauldron.
Add half a glass of water to the meat and simmer over low heat under the lid for an hour.
In the meantime, let's prepare the vegetables. Peel, wash and finely chop the onion and carrots.
After 40 minutes, add the vegetables to the meat and continue simmering until the food is ready.
Peel and cut the potatoes into small cubes. Add it to the meat and vegetables after 50 minutes of cooking.
Finely chop the fresh cabbage, crush it with your hands and add it to the cauldron. Continue simmering for another 5-7 minutes.
After a while, add sauerkraut to the rest of the ingredients. Stir and continue cooking for another 10 minutes.
At the very end of cooking, add processed bell peppers and tomatoes to the cauldron. Cover the vegetables and meat with a lid and cook for another 5 minutes. At the same stage, add salt and season the dish with spices.
Transfer the finished stewed cabbage to a plate and serve as a main dish. Bon appetit!

To prepare beef with cabbage, take the following products:

Cut the meat into small pieces. The smaller the pieces, the faster the meat will be cooked.

Heat vegetable oil in a cauldron or deep frying pan. Usually you need enough oil to cover the bottom of a frying pan or cauldron. Fry the meat over high heat until golden brown, do not add salt yet.

While the meat is stewing, chop the onions and carrots.

When all the liquid has boiled away and the beef has become soft, salt the meat to taste, sprinkle with pepper and coriander, add onions and carrots. Stirring thoroughly, fry for another 7 minutes.

Then add water or broth again - a glass, add all the cabbage, salt it and simmer under the lid until the cabbage is soft.

Help yourself and bon appetit!

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