A dish that absolutely everyone can enjoy is stewed cabbage. The technological map of the preparation of this dish is very difficult. Before you start cooking cabbage by stewing, you need to carefully study all the components and proportions of the food. And only then proceed with the preparation of delicious and very healthy food.
Braised cabbage: technological map
Want to cook stewed cabbage right? First, familiarize yourself with the components of the dish and their weight. The following table has exact values of how much you need to add to the cabbage so that it turns out to be as aromatic and tasty as possible.
| Fresh white cabbage | 120 g |
| Sour white cabbage | 118 g |
| Onion | 5-5.5 g |
| Carrot | 2-3 g |
| Tomato paste or sauce | 2.5 g |
| Refined | 4 g |
| White flour | 1 g |
| Butter) | 3.5 g |
| Lemon Essence (Acid) | 0.1 g |
Step cooking
Braised cabbage, the technological map of which is shown in detail, will become your favorite dish. Only observing all the necessary proportions, you can get an excellent taste as a result.
First of all, you need to take fresh white cabbage and finely chop it in the form of a thin straw. Take a little less than 30% of the volume of cabbage broth or warm water and fill in the pulp. Gently mix the contents in a pan with a spatula. Next, you need to pour a few tablespoons of boiled water into the lemon essence and add to the cooking dish. Vegetable and butter are added during braising of cabbage. A little later, you can pour frozen vegetables. Then you need to season the dish with a mixture of flour, sugar, salt. Then bring the cabbage to a boil and slowly simmer for half an hour.
Sauerkraut is prepared in the same way, but lemon essence is excluded from all components. This component can be replaced with a piece of refined sugar and a spoonful of water. Thus, the cabbage will turn out to be sweet, and the sour taste will not be felt at all.
Technological map: stewed cabbage with meat
Your attention is invited to another way of cooking. The meat and stewed cabbage are perfectly combined, the technological map of the dish is the same as in the above recipe. Only with the addition of meat. In this case, beef will be the most profitable in the dish. We take 120 grams of the hip or 90 grams of boneless meat.
The dish begins to cook with meat. It must be boiled in boiling water until half cooked. We check the readiness of the product with a wooden stick. Cooking beef for a long time is not worth it, otherwise it will lose its taste. We take out the meat, let it cool, and then cut it into small pieces. Transfer the finished beef to a pan and lightly fry it in vegetable oil. After that, add all the ingredients described above and stew our fragrant cabbage with meat.