Stewed cabbage with meat

Stewed cabbage with meat is a delicious and easy-to-make homemade treat. It can be served for a family lunch or dinner. Nutritious meat goes well with juicy and tender cabbage. Treat yourself and your loved ones with an interesting dish. To do this, use proven step-by-step recipes from our culinary selection.

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.

1. 
   How to cook stewed cabbage with meat? 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. Heat refined vegetable oil in a deep, thick-walled frying pan. Place the chopped meat in the pan. close the lid and simmer for ten to fifteen minutes, stirring occasionally.
2. 
   Peel the onions, wash and cut into small cubes. add to meat. Fry it until transparent, stirring occasionally.
3. 
   Peel the carrots, wash and grate on a coarse grater. Pour it over the onion and mix everything. We continue to fry the vegetable mixture with meat, maintaining the stove temperature at medium. The carrots should become softer. If necessary, add more vegetable oil.
4. 
   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.
5. 
   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.
6. 
   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.
7. 
   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!

Step-by-step recipe for stewed cabbage with meat in a slow cooker

Cooking stewed cabbage in a slow cooker is very simple and convenient. And the result always pleases with the special rich taste and delicate softness of vegetables and meat. By the way, you can use chicken, pork, and rabbit in this dish. The main thing is to first free the fillet from bones, skin, veins and cartilage. And, of course, it is not recommended to use meat with coarse fibers - it will not soften during stewing and will remain hard.

Cooking time: 50 min.

Cooking time: 15 min.

Servings – 4.

Ingredients:

White cabbage – 700 gr.

Meat – 400 gr.

Carrots – 2 pcs. medium size.

Onions – 2 pcs. medium size.

Bay leaf – 2 pcs.

Salt - to taste.

Ground black pepper - to taste.

Tomato paste – 2 tbsp.

Vegetable oil – 2 tbsp.

Greens - for serving.

Cooking process:

1. Peel the onions, wash them and cut them into small pieces or half rings, as you like.

2. We also peel the carrots from the outer skin, rinse and grate them on a coarse grater.

3. Dry the meat with a paper towel and cut into small pieces across the grain. In this case we use chicken fillet.

4. Remove the top leaves from the head of white cabbage. Next, finely chop the vegetable or cut it into small pieces.For convenience, you can use a special knife for shredding cabbage - this greatly simplifies the work.

5. Pour vegetable oil into the multicooker bowl and set the “Frying” mode. When the oil is hot enough, place the chopped onions and carrots into the bowl. Fry the vegetable mixture for five to seven minutes, stirring occasionally. After the specified time has passed, put the meat in the bowl, mix and continue frying with the lid closed for another five to seven minutes.

6. Then add tomato paste and mix. Pour shredded cabbage on top, add salt to taste, ground black pepper and bay leaves. mix everything together, close the lid and set the “Extinguishing” mode for thirty minutes.

7. When the mode end signal sounds, turn off the multicooker and let the cabbage stand with the lid closed for another five to ten minutes. Serve the dish hot, garnished with fresh herbs.

Bon appetit!

How to deliciously cook stewed cabbage with meat in a saucepan?

A large amount of fiber and vitamins makes cabbage an indispensable product on our table. The good news is that such a valuable vegetable stores well - you can cook various dishes with it all year round. We suggest preparing stewed cabbage - this tasty and healthy dish is familiar to everyone since childhood. For greater nutritional value, we also use meat. Cabbage goes well with pork, beef, chicken, turkey: add what you have on hand or what you like best. Shredded cabbage acquires a large volume, and to make it easier to handle, we recommend using a pan for stewing.

Cooking time: 55 min.

Cooking time: 20 min.

Servings – 4.

Ingredients:

White cabbage – ½ head of large size.

Meat – 500 gr.

Tomato paste – 2-3 tbsp.

Salt - to taste.

Ground black pepper - to taste.

Vegetable oil - for frying.

Cooking process:

1. Dry the meat and remove any possible bones, cartilage and skin. In this case we use chicken, but if desired, you can add other types of meat. Cut the resulting fillet into small pieces of arbitrary shape.

2. Remove the top leaves from the head of cabbage. Finely chop the vegetable. For convenience, you can use a special shredding knife or use a food processor.

3. Pour vegetable oil into a saucepan with a thick bottom in such an amount that it covers the bottom with a thin layer. Place pieces of meat into hot oil. Fry them for two to three minutes, stirring occasionally.

4. Place shredded cabbage on top of the browned meat and mix everything together. Cover the pan with a lid and cook the contents for twenty to twenty-five minutes. To avoid burning, stir the mixture a couple of times, lifting the golden brown layer from the bottom to the top.

5. After the specified time, add tomato paste, salt and ground black pepper to the cabbage to taste. Mix everything well and continue to simmer, covered with a lid, for another twenty minutes. At the end of cooking, the cabbage and pieces of meat should become very soft.

6. Serve the finished stewed cabbage with meat hot. Boiled new potatoes are a good addition – these vegetables highlight each other’s taste.

Bon appetit!

A simple and tasty recipe for stewed cabbage with meat in a cauldron

Stewed cabbage is present in the menu of countries almost all over the world. And no wonder, this dish is really tasty. Cabbage goes well with any meat, be it pork, beef or even poultry.Thick-walled dishes with high sides are well suited for stewing - in such a container the temperature is distributed evenly, and the voluminous cabbage does not fall out of the sides. A cauldron is ideal for such purposes.

Cooking time: 50 min.

Cooking time: 20 min.

Servings – 4.

Ingredients:

White cabbage – 800 gr.

Meat – 500 gr.

Sauerkraut – 200 gr.

Carrots – 1 pc. medium size.

Onions – 2 pcs. medium size.

Salt - to taste.

Garlic – 2 cloves.

Bay leaf – 2 pcs.

Black peppercorns – 5 pcs.

Turmeric – ½ tsp.

Vegetable oil - for frying.

Greens - for serving.

Cooking process:

1. Dry the meat with a paper towel to remove moisture and cut into small cubes. Heat a small amount of vegetable oil in a cauldron and place the meat in it. Fry the pieces over high heat for four to five minutes, stirring occasionally. The meat should be browned.

2. When a golden brown crust appears on the meat, pour half a glass of hot water into the cauldron. Stir and then add sauerkraut. Simmer everything together for ten minutes - some of the moisture will evaporate. We peel the carrots and onions, wash them and chop them: carrots with a coarse grater, onions with a knife into small cubes. Pour the chopped vegetables into a cauldron and mix with the cabbage and meat mixture. Add a couple more tablespoons of vegetable oil, salt to taste, black peppercorns, bay leaves, turmeric, pressed garlic and tomato paste. Mix all ingredients and simmer for another couple of minutes.

3. Slice the cabbage thinly. It is convenient to do this with a special shredding knife or a food processor. We knead the shredded mass with our hands so that the vegetable fibers soften. Pour the cabbage into the cauldron.Immediately close the lid so that the cabbage steams a little and reduces in volume.

4. Five to ten minutes after adding the cabbage, open the lid and stir the contents of the cauldron - the vegetable volume has decreased, and now this can be done easily. After stirring, close the cauldron with a lid and continue to simmer the dish for another fifteen to twenty minutes. When serving, generously sprinkle the cabbage with chopped herbs - this will add an appetizing fresh aroma.

Bon appetit!

Delicious stewed cabbage with meat and potatoes

An incredibly tasty lunch can be prepared with the simplest ingredients. Simple vegetables such as cabbage and potatoes in tandem give a very delicate, homemade taste. This stew, of course, only benefits from the addition of meat. In addition to the rich taste, the dish also has considerable benefits: the amount of fiber in one serving will cover most of the body’s daily need for it. Don’t forget to generously sprinkle the finished cabbage with herbs – this will not only provide a fresh aroma, but also additional vitamins.

Cooking time: 65 min.

Cooking time: 20 min.

Servings – 4.

Ingredients:

White cabbage – 800 gr.

Meat – 400 gr.

Potatoes – 3 pcs. medium size

Carrots – 2 pcs. medium size.

Onions – 1 pc. medium size.

Salt - to taste.

Ground black pepper - to taste.

Vegetable oil - for frying.

Greens - for serving.

Cooking process:

1. Peel the onions, wash and cut into small cubes.

2. Pour vegetable oil into a thick-walled frying pan with high sides in such an amount that it covers the bottom with a layer of three to four millimeters. Pour chopped onion into well-heated oil. Fry it until transparent.

3.Dry the meat from moisture with a paper towel. Cut it into small pieces across the grain.

4. Place the chopped meat in the onion, brought to transparency, and fry everything together over high heat until a noticeable blush appears. After this, pour half a glass of hot water into the pan, add salt and ground black pepper. You can also add any spices to your taste. Mix everything together, cover the pan with a lid, reduce the stove temperature to minimum and continue to simmer the meat and onions for thirty to thirty-five minutes. During this time, the liquid should completely evaporate.

5. Peel the carrots, rinse and grate on a coarse grater.

6. Remove the top damaged leaves from the white cabbage. Finely chop the vegetable. To save time and effort, you can use a food processor.

7. When all the moisture has evaporated from the pan, add the grated carrots. Mix it with meat and fry for five minutes.

8. Peel the potatoes, wash them and cut them into small cubes. Pour them into the pan and stir.

9. After the potatoes, add shredded cabbage. Mix everything together and add salt to taste. Cover the pan with a lid and simmer the stew for thirty to thirty-five minutes, until the cabbage is completely soft.

10. Serve the finished stewed cabbage hot, sprinkled with fresh chopped herbs.

Bon appetit!

Juicy and aromatic stewed cabbage with meat in the oven

If you like white cabbage dishes, then you should definitely like this version of the stew. Unlike cabbage cooked on the stove, stewed cabbage in the oven has a completely different taste: more pronounced and rich. And the tender vegetable pulp simply melts in your mouth.We recommend using pork as the meat component of the dish: it has time to cook well together with the cabbage and turns out very juicy. We will use a sleeve to stew the stew. It manages to retain all the juices of the food by tightly closing the edges.

Cooking time: 2 hours 30 minutes.

Cooking time: 25 min.

Servings: 4.

Ingredients:

White cabbage – 600 gr.

Carrots – 1 pc. medium size.

Meat – 300 gr.

Ketchup – 100 gr.

Mayonnaise – 100 gr.

Salt - to taste.

Ground black pepper - to taste.

Greens - for serving.

Cooking process:

1. Remove the top damaged leaves from the head of cabbage. Next, cut it into small pieces. You shouldn’t chop it finely, because the cabbage will lose its structure if stewed for a long time in the oven. The optimal size of the pieces will be one and a half to two centimeters: the vegetable will have time to cook, bake well, but not become too soft. Place the chopped cabbage in a large container.

2. Peel the carrots from the outer skin, wash and cut into thin slices. Add carrots to cabbage.

3. Dry the meat with a paper towel and cut into small pieces across the grain. Place the meat in a container with the rest of the ingredients.

4. Next add mayonnaise, salt and ground black pepper to taste, and ketchup. Alternatively, you can use tomato sauce or paste instead of the latter. Mix all ingredients well.

5. Cut a piece of baking sleeve to the required length. We tie it on one side, then fill it with the cabbage-meat mixture. After this we tie the second side. It is important to leave a little free space in the sleeve so that it does not burst during baking.Additionally, it is worth making a couple of thin holes with a toothpick in several places. Preheat the oven to 190 degrees and place the sleeve with cabbage on the middle level. Bake for two to two and a half hours.

6. During the specified time, the cabbage should decrease in volume, become soft and translucent. The meat pieces will be soaked in vegetable juice and will become tender - they will easily disintegrate into fibers. Serve the finished cabbage hot, garnished with any fresh herbs.

Bon appetit!

Step-by-step recipe for making stewed cabbage with meat and rice

An excellent dish with a complete nutritional composition: there is a meat component, and vegetables, and cereals. This means that after such a lunch you won’t want to snack and take bites for a long time, but at the same time there will be no heaviness in your stomach. Any meat can be used. In this recipe we stew cabbage together with chicken, but pork, young beef, and tender rabbit will also work well. As for rice, we recommend choosing a variety with round grains: such grains remain relatively crumbly and do not become sticky. This is a significant plus for this dish. Serve the finished cabbage accompanied by greens - this will add fresh flavor and vitamins.

Cooking time: 45 min.

Cooking time: 25 min.

Servings: 4.

Ingredients:

White cabbage – 300 gr.

Rice – 1 tbsp.

Meat – 300 gr.

Carrots – 1 pc. medium size.

Onions – 1 pc. small size.

Vegetable oil – 40 ml.

Tomato paste – 1 tbsp.

Water – 3 tbsp.

Salt - to taste.

Ground black pepper - to taste.

Dill – 2 branches.

Cooking process:

1. Peel the carrots, rinse and grate on a coarse grater.Peel the onions, wash them and cut them into small cubes with a knife. In a wide frying pan with high sides or in a saucepan, heat the vegetable oil until hot. Add chopped onions and carrots and fry them, stirring occasionally, until the vegetables become soft. This will take approximately four to five minutes.

2. Cut the meat into small pieces about three to four centimeters in size and add it to the vegetables. Sprinkle with salt to taste and continue to fry, remembering to stir. Cook for another four to five minutes.

3. At this time, cut the white cabbage into thin strips. This can be done quickly and conveniently with a special shredding knife with a slot. Using your hands, knead and squeeze the shredded cabbage to break up the vegetable fibers and reduce the volume. Pour the prepared cabbage into the frying pan on top of the fried mass with meat.

4. Next add tomato paste. Additionally, add salt and ground black pepper to taste. Mix everything together and simmer with the lid closed for ten to fifteen minutes. During this time, the cabbage will noticeably settle.

5. Wash the rice thoroughly and add it to the cabbage.

6. Add hot water in the specified amount and mix thoroughly. Close the dish with a lid and simmer the dish for twenty minutes. During this time, you need to stir the mixture a couple of times so that the ingredients cook evenly. If necessary, you can add hot water - if the rice has absorbed all the liquid, but is still damp.

7. When the rice is completely soft, remove the pan from the stove. We wash the greens, finely chop them with a knife and add them to the cabbage.

8. Serve the finished dish hot. A fresh vegetable salad is ideal as an addition.

Bon appetit!

Sauerkraut stewed cabbage with meat

To deliciously stew sauerkraut with meat, you should know a few things. If the salting of the cabbage is strong, then you should rinse it under running water and then squeeze it well - this will remove excess salt and the taste of the finished dish will be balanced. It is convenient to cook cabbage in a slow cooker or a frying pan with high sides - this will allow you to easily and quickly mix the ingredients, and when frying the meat, splashes will not fly in all directions. By the way, the meat can be any kind. Fatty pork is especially good - it successfully complements lean cabbage. Before adding cabbage, it is important to fry the pieces of meat at high temperature until crusty - this will give it its own flavor and preserve its juiciness.

Cooking time: 50 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

Sauerkraut – 1 kg.

Meat – 500 gr.

Vegetable oil - for frying.

Ground black pepper - to taste.

Bay leaf – 2 pcs.

Turmeric – 1/3 tsp.

Salt - to taste.

Granulated sugar - to taste.

Greens - for serving.

Cooking process:

1. Before preparing the dish, evaluate the cabbage for salt and overall flavor balance. If, in general, you are satisfied with the pickled vegetable in terms of salt and acid, then rinsing with water is not necessary. If the cabbage is too salty or sour, then it is worth rinsing it, making it more neutral, so that later in the cooking process it can be brought to the desired taste.

2. Dry the meat with a paper towel and cut into small pieces across the grain.

3. If the cabbage is chopped into too long strips, then you should go through several places with a knife or scissors and cut it into shorter pieces - this will make it much more convenient to eat it later.

4.In a frying pan or slow cooker, heat the vegetable oil until hot and drop the pieces of meat into it. Fry them at high temperature until a distinct crust appears.

5. Place prepared sauerkraut on top of the fried meat. Add bay leaves, as well as turmeric for color, salt and ground black pepper to taste. For balance, add a pinch of granulated sugar. Mix everything together and simmer at medium temperature under the lid for forty minutes. If you are using a multicooker, set the “Stew” mode. During this time, the cabbage should become soft.

6. After cooking, let the finished cabbage stand under the lid for fifteen to twenty minutes. Firstly, the dish will cool down to a comfortable temperature, and secondly, the overall taste will become more intense. When serving, do not forget to sprinkle the cabbage with fresh chopped herbs.

Bon appetit!

How to cook stewed cabbage with meat and mushrooms

Perhaps no one will doubt that mushrooms for cabbage are an ideal accompaniment. Their special aroma alone can transform cabbage beyond recognition. If you also add meat, this guarantees the satiety of the dish. To achieve richness and voluminous taste, as well as to highlight the mushrooms, fresh cabbage should be stewed together with sauerkraut. Don't forget about garlic and fresh herbs - these aromatic additives will come in handy.

Cooking time: 1 hour 30 minutes.

Cooking time: 40 min.

Servings: 6.

Ingredients:

White cabbage – 900 gr.

Sauerkraut – 500 gr.

Boiled mushrooms – 300 gr.

Meat – 500 gr.

Onions – 150 gr.

Bay leaf – 3 pcs.

Sweet peas – 5 pcs.

Adjika – 100 ml.

Dijon mustard – 1 tbsp.

Garlic – 2 cloves.

Provençal herbs – ½ tsp.

Salt - to taste.

Ground black pepper - to taste.

Greens - for serving.

Vegetable oil - for frying.

Cooking process:

1. Dry the meat with a paper towel. Cut it into small pieces across the grain. You can use any type of meat, but stewed cabbage is especially successful with fatty pork. Heat a small amount of vegetable oil in a frying pan and place the chopped meat in it. At high stove temperature, fry it until deeply browned.

2. When the meat is covered with a crust, pour in enough hot water to cover the bottom with a layer of two to three millimeters. Cover the pan with a lid and simmer the meat at minimum temperature for approximately an hour. It is important that the meat fibers become completely soft and begin to disintegrate.

3. After the specified time, add pre-boiled mushrooms and squeezed out of excess liquid to the meat. And also dry Provençal herbs, salt and ground black pepper to taste.

4. Peel the onions, wash them, cut them into small cubes and add them to the meat. Stir and fry with the lid open until the onion is transparent.

5. While the meat with mushrooms and onions are fried, finely chop the white cabbage.

6. In a separate large saucepan, bring two glasses of water to a boil and place the shredded cabbage in it. In this pan we will subsequently cook the entire dish until cooked. Cover the pan with a lid and cook the contents at low temperature for ten to fifteen minutes.

7. Squeeze out excess liquid from sauerkraut. If the cabbage is too salty or sour, you should rinse it with water and then squeeze it out.Add prepared sauerkraut to the pan with meat and mushrooms. We also add adjika, mustard and allspice peas. Stir and continue to simmer for another ten minutes.

8. After the specified time has passed, remove the frying pan from the stove and put its contents into the pan in which the white cabbage is cooked.

9. Add bay leaves and garlic cloves. You can add them unpeeled - they will give off their aroma, and when serving, the garlic will simply be extracted from the total mass. Simmer everything together for another fifteen to twenty minutes.

10. Let the finished stewed cabbage stand for ten to fifteen minutes after cooking - this will make the taste of the dish richer. Serve the cabbage hot along with herbs and the broth that was released during stewing.

Bon appetit!

Delicious stewed cabbage with meat and tomato paste

Even novice housewives can prepare stewed cabbage with meat. The cooking process is simple and straightforward, and the dish turns out very tasty, aromatic and satisfying. This is a great lunch for the whole family. We suggest using beef as the meat component. It is important that the meat is not old - in this case it will be tough in the finished stew. Alternatively, pork, chicken, and turkey are also great.

Cooking time: 50 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

White cabbage – 700 gr.

Meat – 400 gr.

Carrots – 1 pc. medium size.

Onions – 1 pc. medium size.

Tomato paste – 1-2 tbsp.

Salt - to taste.

Ground black pepper - to taste.

Bay leaf – 1-2 pcs.

Vegetable oil - for frying.

Greens - for serving.

Cooking process:

1. Remove the top damaged leaves from a head of white cabbage.Shred the vegetable into thin strips. You can do this with a regular knife, but it is much more convenient to use a special knife with a slot for shredding.

2. Peel the carrots from the outer skin, rinse and grate on a coarse grater.

3. Dry the meat with a paper towel and cut into small pieces across the grain.

4. In a thick-walled frying pan, heat a small amount of odorless vegetable oil and place pieces of meat into it. Fry them at high stove temperature until slightly browned.

5. Then add grated carrots and onions chopped into small pieces to the meat. Mix everything together and simmer for five to ten minutes at medium temperature and stirring occasionally, until the carrots are soft and the onions are transparent.

6. Place shredded cabbage in a frying pan. To make it take up less space in the pan, you should first squeeze it with your hands. Following the cabbage, add tomato paste, as well as salt, ground black pepper to taste and bay leaves.

7. Mix everything together and simmer with the lid closed until the cabbage is ready and the meat is soft. This will take approximately forty to forty-five minutes. We keep the stove temperature to a minimum. Don't forget to stir the cabbage mixture periodically to avoid burning.

8. Let the finished cabbage brew after cooking. In fifteen to twenty minutes, the temperature of the dish will be comfortable for consumption, and the taste will become richer. When serving, you can sprinkle the cabbage with fresh herbs - this will add a fresh aroma and bright color.

Bon appetit!