The emergence of multicookers on free sale has allowed millions of housewives and bachelors around the world to become real gurus of cooking. Still, thanks to this device, there is a lot of free time, besides, cooking in a slow cooker is incredibly simple - you do not need to constantly stir, be afraid that the dish will burn or, on the contrary, will be raw. In the end, you can even bake in it!
The article tells how to cook cabbage with minced meat in a slow cooker. This hearty appetizing dish with the aroma of summer will please anyone. And most importantly, that does not require special cooking skills from a person. It is enough to follow simple instructions, after which you can enjoy the resulting yummy.
How long does it take
Cabbage with minced meat in a slow cooker is cooked for about three and a half hours. On the one hand - quite a long time. On the other hand, your participation will require a minimum.
The resulting dish is also suitable for those who are on a diet or just trying to monitor their weight, because his calorie content is very low - less than a hundred calories per hundred grams. This recipe for cabbage with minced meat in a slow cooker is designed for eight servings - so that's enough for you and your guests.
You will need
To prepare a fragrant second course for eight people, you need to purchase a completely uncomplicated set of products:
- One kilogram of fresh cabbage.
- Four hundred grams of minced pork without additives.
- Two hundred grams of carrots.
- Large onion.
- Tomato sauce.
- Dill and parsley.
- Bay leaf.
- Allspice peppers.
- Salt.
- 150 milliliters of water.
It would seem that the list of products is completely ordinary, but it makes a wonderful aromatic cabbage with minced meat in a slow cooker. Now a little tricks.
Which cabbage is suitable
For the preparation of this dish, it is strongly recommended to use young cabbage. But how to distinguish her from other heads of the vegetable queen? Everything is pretty simple.
To begin, squeeze the head out of your hands - if it is deformed and does not retain its shape, then the cabbage has hit the counter unripe. This is generally unsuitable for cooking, since it turns into a soft rag during salting and stewing, does not crunch in salads and its useful properties are much less than necessary. A good cabbage even has an excellent appearance - it has elastic and dense leaves, a good-quality aroma, the absence of cracks, dark dots and spots.
It is worth paying attention to the stump. If the leaves at the base are too thick, then the vegetable is stuffed with nitrates. In addition, if the stalk itself is large and several layers of leaves were cut from it, it means that they are trying to sell you old cabbage, under the guise of fresh.
Fresh head is always light green and weighs within a kilogram. Too light cabbage indicates that it was grown with a lot of chemistry. By the way, more about flowers - if you take half a head of cabbage, then the cut should remain white. Brown blotches indicate that this queen of vegetables has begun to "die."
It’s pork stuffing
We recommend to buy pork for stewed cabbage in a slow cooker. There are several reasons for this - it cooks faster, is much fatter, which means that the dish will be juicy and vegetable oil will not be required. Ground beef is not suitable for this, however, as well as from poultry meat - the dish will be dry, and cabbage will have nothing to absorb from this ingredient.
If you are not a fan of minced pork, then you can use pork and beef. Or any other, but then it will be necessary to add more water and without oil it certainly will not work.
Getting started cooking
In fact, this is how to cook lazy cabbage rolls. Only without adding rice to the slow cooker in cabbage with minced meat.
Rub carrots on a coarse grater, and onions as your heart desires - a small cube or half rings. We drop the vegetables into the multicooker bowl with minced pork and mix. As we already said, no oil is needed, since pork is so fatty enough. Close the lid and turn on the “Baking” mode for 20 minutes. In the process, it’s nice to mix the contents of the bowl a couple of times.
Then chop the cabbage. Either with a knife, or with a food processor. Some housewives cut the queen of vegetables into cubes or layers - it all depends on the preferences of the cook.
After a third hour, the minced meat and vegetables are ready, it is time to lay cabbage. Pressing it is not necessary - this is useless. Change the mode to "Extinguishing" and leave the appliance to cook for two hours.
When the time comes to an end, you will need to dissolve three tablespoons of tomato sauce or pasta in hot water and pour into the bowl, and not at one point, but over the whole cabbage. Salt at our discretion, mix thoroughly and continue to simmer another half hour.
Five minutes before the end of cooking, add a few peas of allspice, a bay leaf and finely chopped greens, washed under cold water. Dill and parsley are ideal, but some housewives put both celery and basil, and do not forget about garlic. Here again, a matter of taste.
If the dish is not salted enough, it should be salted. After all ingredients have appeared in the multicooker bowl, put out the dish for another ten minutes. And you're done! By the way, the bay leaf needs to be removed from the slow cooker immediately after the dish has approached. Otherwise, "lavrushka" will give an unpleasant bitterness.
By the way, whether the dish is ready or not is easy to determine by the consistency of cabbage. It should be absolutely soft - no hard pieces and crunches should be. However, it does not turn into a nasty porridge.
Serve stewed cabbage, of course, hot, seasoned with sour cream, if desired. Fresh greens and black ground pepper like porridge oil will not spoil anything.
Recipe for cabbage with minced meat and rice in a slow cooker
If you are a fan of cabbage rolls, albeit lazy, then this recipe is perfect. Rice will need to be poured into a multicooker bowl thirty minutes after cabbage is added there and pour a glass of water. The rest of the dish is prepared absolutely identically.
By the way, rice is better to use round-grain or as it is called Krasnodar. Steamed for stewing is not suitable, as it will be too friable, as if it is not part of the whole fragrant ensemble of the finished dish.