Stewed cabbage with meat - 10 recipes with step by step photos

Stewed cabbage with meat in a pan

Cabbage is an excellent all-purpose vegetable, and it is also very healthy. Stewed, it is perfect for diet food and for children. In this recipe, we suggest cooking it with meat. Such a dish will turn out to be hearty and nutritious - a great lunch option for the whole family. In order for all components, in addition to cabbage, to cook evenly, it is necessary to put them in the pan in stages and monitor the stewing time. All the features of cooking step by step are listed below.

Cooking time: 50 min.

Cooking time: 25 min.

Servings - 4.

• 
  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 the chopped onion into it. Fry it until transparent with occasional stirring.
• 
  Peel the carrots, wash and rub on a coarse grater. Pour it over the onion brought to transparency and mix. We continue to fry the vegetable mixture for another two to three minutes, keeping the stove temperature at a medium value. The carrots should soften. Add more vegetable oil if necessary.
• 
  Dry the meat and cut into cubes about one and a half to two centimeters in size. It is advisable to cut across the fibers: this way, when finished, the meat pieces feel softer and more tender. Add chopped meat to vegetables. Stir everything together, close the lid and simmer for ten to fifteen minutes, stirring occasionally.
• 
  While the meat is stewed with onions and carrots, finely chop the white cabbage. Then we wrinkle it with our hands to soften the coarse fibers and make it softer. After the specified time has elapsed, pour the cabbage into the pan with the rest of the ingredients.
• 
  We mix everything together. At first, it may seem that all the cabbage will not fit. If the size of the pan does not allow you to immediately add the entire volume of the vegetable, then put it in parts. A couple of minutes after adding the first portion, the cabbage noticeably decreases in volume - you can pour out the next portion. When stewing, it is also important not to add water, otherwise the dish will turn out to be unsaturated. The vegetables are quite juicy and secrete enough liquid 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 each piece.
• 
  After cooking the stewed cabbage, it is advisable to let it stand for ten to fifteen minutes before serving. The dish will cool down to a comfortable temperature and become richer. 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 a special rich taste and tender softness of vegetables and meat. By the way, in such a dish you can use chicken, pork, and rabbit. 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 when stewing and will remain firm.

Cooking time: 50 min.

Cooking time: 15 min.

Servings - 4.

Ingredients:

White cabbage - 700 gr.

Meat - 400 gr.

Carrots - 2 pcs. medium size.

Bulb onions - 2 pcs. medium size.

Bay leaf - 2 pcs.

Salt to taste.

Ground black pepper - to taste.

Tomato paste - 2 tablespoons

Vegetable oil - 2 tablespoons

Greens - for serving.

Cooking process:

1. We peel the onions from the husks, rinse them and cut them into small pieces or half rings, as you like.
2. We also clean the carrots from the top skin, wash and rub 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 cabbage shredder knife - this greatly simplifies the work.
5. Pour vegetable oil into the multicooker bowl and set the "Fry" mode. When the oil is well heated, put chopped onions and carrots in a bowl. Fry the vegetable mixture for five to seven minutes, stirring occasionally. After the specified time has elapsed, put the meat in the bowl, mix and continue to fry with the lid closed for another five to seven minutes.
6. Then add the tomato paste and stir. Put on top of chopped cabbage, put salt to taste, black pepper and bay leaves. mix everything together, close the lid and set the "Extinguishing" mode for thirty minutes.
7. When the signal for the end of the mode 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 cook deliciously stewed cabbage with meat in a saucepan?

A large amount of fiber and vitamins makes cabbage an irreplaceable product on our table. I am also glad that such a valuable vegetable is well stored - you can cook different dishes with it all year round. We offer to cook stewed cabbage - this tasty and healthy dish is familiar to everyone from childhood. We also use meat for greater nutritional value. Cabbage goes well with pork, beef, chicken, turkey: put whatever is available or you like better. Shredded cabbage acquires a large volume, and in order to be convenient to handle with it, we recommend using a saucepan for stewing.

Cooking time: 55 min.

Cooking time: 20 min.

Servings - 4.

Ingredients:

White cabbage - ½ large head of cabbage.

Meat - 500 gr.

Tomato paste - 2-3 tablespoons

Salt to taste.

Ground black pepper - to taste.

Vegetable oil - for frying.

Cooking process:

1. We dry the meat and free it from 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. Thinly chop the vegetable. For convenience, you can use a special shredder knife or use a combine.
3. Pour vegetable oil into a saucepan with a thick bottom in such an amount that it covers the bottom with a thin layer. Put pieces of meat in hot oil. With occasional stirring, fry them for two to three minutes.
4. Put chopped cabbage on top of the browned meat and mix everything together.We close the pan with a lid and cook the contents for twenty to twenty-five minutes. To avoid burning, stir the mass a couple of times, lifting the ruddy layer from the bottom to the top.
5. After the specified time, add tomato paste, salt and black pepper to taste to the cabbage. Mix everything well together and continue to simmer, covering with a lid, for another twenty minutes. At the end of cooking, the cabbage and pieces of meat should be very soft.
6. Serve hot stewed cabbage with meat. As a complement, boiled young potatoes are well suited - these vegetables favorably emphasize the taste of each other.

Bon Appetit!

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

Braised cabbage is present in the menu of countries almost all over the world. And not surprisingly, 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 evenly distributed, and bulky 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.

Bulb 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 from moisture and cut into small cubes. Heat a small amount of vegetable oil in a cauldron and put 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. Mix and then spread the sauerkraut. We simmer everything together for ten minutes - some of the moisture will evaporate. Peel carrots and onions, rinse and chop: carrots - on a coarse grater, onions - with a knife into small cubes. Pour chopped vegetables into a cauldron and mix with cabbage and meat mass. Add a couple more tablespoons of vegetable oil, salt to taste, black peppercorns, bay leaves, turmeric, garlic passed through a press and tomato paste. We mix all the ingredients and simmer for a couple of minutes.
3. Chop the cabbage thinly. It is convenient to do this with a special shredder knife or a combine. We knead the chopped mass with our hands so that the vegetable fibers soften. Pour the cabbage into the cauldron. Close the lid immediately so that the cabbage steamed a little and decreased in volume.
4. Five to ten minutes after adding the cabbage, open the lid and mix the contents of the cauldron - the vegetable volume has decreased, and now this can be done easily. After mixing, close the cauldron with a lid and continue to simmer the dish for another fifteen to twenty minutes. When serving, sprinkle the cabbage generously with chopped herbs for an appetizing fresh flavor.

Bon Appetit!

Delicious stewed cabbage with meat and potatoes

An unusually delicious lunch can be prepared even for the simplest products. Uncomplicated vegetables such as cabbage and potatoes in tandem give a very delicate, homemade flavor. Such a stew, of course, only benefits from the addition of meat. In addition to its 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. Do not forget to generously sprinkle ready-made cabbage with herbs - this is not only a fresh flavor, 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.

Bulb 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, rinse and cut into small cubes.
2. Pour vegetable oil into a thick-walled 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 fibers.
4. Put the chopped meat in the onion brought to transparency and fry everything together over high heat until a noticeable blush appears. After that, pour half a glass of hot water into the pan, add salt and black pepper. You can also add any spices to taste. Mix everything together, cover the pan with a lid, reduce the temperature of the stove to the minimum and continue to stew the meat and onions for thirty to thirty-five minutes. During this time, the liquid should completely evaporate.
5. Peel the carrots, wash and rub on a coarse grater.
6. Remove the top damaged leaves from the white cabbage. Thinly chop the vegetable. You can use a combine harvester to save time and effort.
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, rinse and cut into small cubes. Pour them into a frying pan, mix.
9. Following the potatoes, lay out the chopped cabbage. Mix everything together and add salt to taste. Cover the skillet with a lid and simmer the stew for thirty to thirty-five minutes, until the cabbage is completely soft.
10. Serve hot stewed cabbage to the table, sprinkle 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 stew. Unlike cabbage cooked on the stove, stewed in the oven has a completely different taste: more pronounced and full-bodied. And the tender vegetable pulp just melts in your mouth. We recommend using pork as the meat component of the dish: it has time to cook well with cabbage and it turns out to be very juicy. We will use a sleeve to stew the stew. It turns out to preserve all the juices of the products due to the tight closing of 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 cabbage head. Next, cut it into small pieces. It is not worth chopping thinly, because with prolonged stewing in the oven, the cabbage will lose its structure. 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 volumetric container.
2. Peel the carrots, rinse and cut into thin slices. Pour carrots to cabbage.
3. Dry the meat with a paper towel and cut into small pieces across the grain. We spread the meat to the rest of the ingredients in a container.
4. Then add mayonnaise, salt and black pepper to taste, ketchup. Alternatively, you can use tomato sauce or pasta instead of the latter. Mix all the ingredients well.
5. Cut off a piece of the baking sleeve to the desired length. We tie it on one side, then fill it with the cabbage and meat mixture. After that we tie the second side. It is important to leave some free space in the sleeve so that it does not burst when baked. Additionally, it is worth making a couple of thin holes with a toothpick in several places.Preheat the oven to a temperature of 190 degrees and set the sleeve with cabbage to the middle level. We 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 become tender - they will easily break down into fibers. Serve hot cabbage, garnish with any fresh herbs.

Bon Appetit!

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

An excellent dish with a full-fledged nutritional composition: there is a meat component, both vegetables and cereals. This means that after such a dinner you will not want to have a snack and bite for a long time, but at the same time there will be no heaviness in the stomach. Any meat can be used. In this recipe, we stew cabbage with chicken, but pork, young beef, and tender rabbit are also suitable. As for rice, we recommend taking a variety with round grains: such cereals retains relative friability and does not give viscosity. This is a significant plus for this dish. Serve the cooked cabbage with greens for a 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.

Bulb onions - 1 pc. small size.

Vegetable oil - 40 ml.

Tomato paste - 1 tablespoon

Water - 3 tbsp.

Salt to taste.

Ground black pepper - to taste.

Dill - 2 branches.

Cooking process:

1. Peel the carrots, rinse and rub on a coarse grater. Peel the onions, rinse and cut into small cubes with a knife. In a wide frying pan with high sides or in a saucepan, heat the vegetable oil until hot. Place the chopped onions and carrots and fry them with occasional stirring until the vegetables are tender. It 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, not forgetting to stir. We 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 shredder knife with a slot. Hand knead and squeeze chopped cabbage to break up the vegetable fibers and reduce the volume. Pour the prepared cabbage into the pan on top of the fried mass with meat.
4. Next we put tomato paste. Add salt and add 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. We wash the rice thoroughly and add to the cabbage.
6. Add hot water in the specified amount and mix thoroughly. We close the dishes with a lid and simmer the dish for twenty minutes. A couple of times during this time, you need to mix the mass so that the ingredients are stewed 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, chop finely with a knife and add to the cabbage.
8. Serve the finished dish hot. As a complement, a fresh vegetable salad is ideal.

Bon Appetit!

Sauerkraut stew with meat

To deliciously stew sauerkraut with meat, it is worth knowing a few points. If the cabbage salting is strong, then it is worth rinsing it under running water and then squeezing 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 meat, splashes will not fly in all directions. By the way, there can be any meat. Fatty pork is especially good - it complements lean cabbage.Before laying the cabbage, it is important to fry the pieces of meat at a high temperature until crusty - this will give its own shade of taste and preserve their 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 a meal, evaluate the cabbage for salt and overall flavor balance. If, in general, the pickled vegetable suits you 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, in order to bring it to the desired taste later in the cooking process.
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 walk with a knife or scissors in several places and cut it into shorter pieces - it will be much more convenient to eat it later.
4. In a frying pan or slow cooker, heat the vegetable oil to a hot state and dip the pieces of meat into it. Fry them at high temperature until a pronounced crust appears.
5. Put prepared sauerkraut on top of the fried meat. Add bay leaves, turmeric for color, salt and black pepper to taste. For balance, add a pinch of granulated sugar. Stir everything together and simmer at medium temperature under a lid and for forty minutes. If a multicooker is used, set the "Extinguishing" 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 richer. 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 are the perfect accompaniment for cabbage. Their special aroma alone can transform cabbage beyond recognition. If you add meat as well, then this guarantees a satiety dish. To achieve richness and volumetric taste, as well as to advantageously set off the mushrooms, fresh cabbage should be stewed along with sauerkraut. Don't forget about garlic and fresh herbs - these aromatic additives will come in handy.

Cooking time: 1 hour 30 min.

Cooking time: 40 min.

Servings: 6.

Ingredients:

White cabbage - 900 gr.

Sauerkraut - 500 gr.

Boiled mushrooms - 300 gr.

Meat - 500 gr.

Bulb onions - 150 gr.

Bay leaf - 3 pcs.

Allspice peas - 5 pcs.

Adjika - 100 ml.

Dijon mustard - 1 tablespoon

Garlic - 2 cloves.

Provencal 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. We cut it into small pieces across the fibers. You can use any type of meat, but stews are especially good with fatty pork. Heat a small amount of vegetable oil in a frying pan and put the sliced ​​meat in it. At a high temperature of the stove, fry it until a pronounced blush.
2. When the meat is covered with a crust, pour in hot water in such an amount to cover the bottom with a layer of two to three millimeters. We close the pan with a lid and simmer the meat at a minimum temperature for about an hour. It is important that the meat fibers become completely soft and begin to break down.
3. After the specified time has elapsed, add mushrooms pre-boiled and squeezed out of excess liquid to the meat. And also dry Provencal herbs, salt and black pepper to taste.
4. Peel the onions, rinse, cut into small cubes and add to the meat. Stir and fry with the lid open until the onions are 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 dip the shredded cabbage into it. In this saucepan, we will subsequently bring the whole dish to readiness. We close the pan with a lid and cook the contents at low temperature for ten to fifteen minutes.
7. Squeeze sauerkraut from excess liquid. If the cabbage is too salty or sour, then rinse it with water and then squeeze it out. Add prepared sauerkraut to the pan with meat and mushrooms. We also put adjika, mustard and allspice peas. Stir and continue to simmer for another ten minutes.
8. After the specified time has elapsed, remove the pan from the stove and put its contents in a saucepan in which the white cabbage is boiled.
9. Add bay leaves and chives. You can add them unpeeled - they will give off their aroma, and when serving, it will be easy to extract the garlic from the total mass. We simmer everything together for another fifteen to twenty minutes.
10. After cooking, let the cooked stewed cabbage stand for ten to fifteen minutes - so the taste of the dish will become richer. Serve hot cabbage along with herbs and broth, which came out during stewing.

Bon Appetit!

Delicious stewed cabbage with meat and tomato paste

Even novice housewives can cook stewed cabbage with meat. The cooking process is simple and straightforward, while the dish turns out to be very tasty, aromatic and satisfying. This is a great lunch for the whole family. We suggest using beef as a 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.

Bulb onions - 1 pc. medium size.

Tomato paste - 1-2 tablespoons

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 the head of white cabbage. Shred the vegetable into thin strips. You can do this with an ordinary knife, but it is much more convenient to use a special knife with a slot for shredding.
2. Peel the carrots from the upper skin, rinse and rub 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 put the pieces of meat in it. Fry them at a high stove temperature until a slight blush.
5. Then pour the grated carrots and onions cut into small pieces to the meat. Stir 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. Put chopped cabbage into the pan. To make it take up less space in the pan, you should first squeeze it with your hands. After the cabbage, put tomato paste, as well as salt, 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 tender. It will take approximately forty to forty-five minutes. We keep the temperature of the plate as low as possible. Do not forget to periodically stir the cabbage mass to avoid burning.
8. Let the finished cabbage steep after cooking. In fifteen to twenty minutes, the temperature of the dish will already be comfortable for consumption, and the taste will become richer. When serving, you can sprinkle the cabbage with fresh herbs for a fresh flavor and vibrant color.

Bon Appetit!