Cabbage is not the most popular vegetable: in raw form, we often use cucumber-tomatoes than this product. And in vain, because nutritionists insist on the exceptional beneficial properties of all types of cabbage. White, blue, Beijing, Brussels, broccoli and kohlrabi should all be in our plates as often as possible!
Braised cabbage with meat is one of the recipes that will help you get closer to this. And besides, this dish is just delicious and “independent”: it does not need any additions in the form of side dishes or salads. This recipe is very tasty, and step-by-step photos will help you easily prepare the dish, try it!
- pork (neck or thigh) - 400 g,
- white cabbage - 1/3 heads,
- onions - ½ pcs.,
- Tomato paste - 2 tbsp.
- salt to taste
- bay leaf - 3-4 pcs.,
- black pepper peas - 7 pcs.,
- garlic - 1 large clove or 2 medium,
- cooking oil for frying.
Sometimes a little sauerkraut is added to this dish (and some lovers adhere to the 50/50 ratio with raw cabbage). But in our recipe sour from tomato paste is quite enough, so that the braised cabbage comes out very tasty!
How to cook cabbage with meat
Cooking cabbage with meat can be done in two ways: either fry the meat in the pan for a long time, and after that add all the other ingredients, or slightly “speed up” the process - boil the pork beforehand.
The second method is more useful and faster, therefore we advise you to resort to it. Rinse the meat well and cut into small pieces (about 2 cm each). Do not cut off fat from pork - thanks to it, the dish will be juicy and nourishing.
Put the pieces of meat in a saucepan, cover with water, lightly salted and put on the fire. Before boiling “catch” with a skimmer all the noise, because besides the meat itself, you will also need tasty and clean broth.
While the water in the pot boils, pour vegetable oil into the pan and put it on the stove to heat up. Meanwhile, cut half the onion into half rings and place in the pan.
Too fry the onions for this dish is not worth it: there is enough transparency and light goldenness. While the onions in the pan become exactly like this, and the meat is being cooked nearby, thinly chop the cabbage. Before putting the cabbage into the pan, you should wring your hands: this will make the slices of the vegetable sap and soften faster.
Put the cabbage on the pan and mix with fried onions.
During this time (from the start of cooking 15 minutes have passed), the meat has already reached the state of semi-ready. It is now possible to shift it to the frying pan, mix it with vegetables, and then cook everything together.
In a separate mug, stir two tablespoons of tomato paste with 200 ml of water and add this mixture to the vegetables and meat.
Salt the dish, add the pepper, bay leaf and garlic, skipped through the garlic. Mix everything, cover the pan with a lid and simmer on low heat for half an hour. After this time, try the dish and assess the degree of readiness of meat, cabbage, as well as how salty it turned out. If the dish needs to be quenched, and there is almost no liquid in the pan, add the broth in which the meat was cooked and simmer for another 15 minutes.
Cabbage stew with meat is ready!
In the same way you can cook this dish with chicken, turkey or veal. True, veal and turkey will cook a little longer, because this meat is tougher than chicken or pork.Nevertheless, cabbage stew goes well with all the listed components, so that the dish will turn out well! Enjoy your meal!