I don’t know about you, but I liked stewed cabbage with meat from childhood. Like almost all children, I “respected” meat very much, because we did not eat it often, and properly stewed cabbage served as a wonderful side dish. This recipe for cabbage with meat, I am sure, will not leave readers indifferent, and you will definitely decide to try to bring it to life.
I’ll immediately warn you, if you are on a diet, then pass by. We have here not just a recipe for a cabbage dish with meat, we will cook it with pork or even ribs. If you want something less greasy, then a cabbage recipe in water with lean meat is right for you.
Proceed, cut the meat into cubes with a side of 3-4 cm, and if we are preparing a variant with ribs, then divide the ribs in pairs. When all the manipulations with the meat are finished, salt it, pepper, pour in the soy sauce, stir and wait until it is marinated. I usually wait 25 to 30 minutes.
Now you can pour oil into the pan (and preferably in the cauldron), heat it and pour meat into the red-hot dishes. Cover the cauldron with a lid and fry the meat until it becomes golden brown. When the meat has reached the desired condition, we turn to the vegetables. We cut the onions in half rings (if there are children in the house, then you can cut it smaller), rub the carrots on a coarse grater and put it all in a cauldron for meat. The fire at this stage can be muffled and the entire contents of the cauldron left to be put out.
While the meat and vegetables are on fire, you can do cabbage. We cut it finely and fall asleep in a common boiler. Cabbage can fill the entire available volume, this is not a problem, since it is boiled very much during cooking. The main thing here is not to forget to constantly mix the contents of the cauldron, keep the fire slow.
When the cabbage is stewed for about half an hour, salt it, (pepper if you like spicy) and season with sugar and tomato paste. This is the last operation and now it remains only to simmer it until the end, until your stewed cabbage with meat is ready. This may take about half an hour, depending on the freshness and variety of cabbage that you bought. If the cabbage is winter, then it may take a little longer, if it is summer, a little less.
For this recipe for a 3-liter saucepan or cauldron you will need: a head of cabbage, meat - 400 g, 1 carrot, 1 onion, half a glass of vegetable oil, tomato paste, soy sauce, half a tablespoon of sugar, pepper and salt - to taste.
And for those who are simply fed up with stewed cabbage with meat, I can offer a second recipe - stewed cabbage with rice and, of course, meat. More precisely, with minced meat.
Take 1 small head of cabbage, minced 400 grams, carrots, onions, (or a couple of cloves of garlic), ½ cup of washed rice, salt, parsley, pepper.
Shred the cabbage finely and finely, fry the minced meat for a couple of minutes over medium heat, so that it already “grabs” a little, but has not yet begun to brown. In the same pan, pour carrots and onions (garlic), salt, mix.
Now it's time to get rice and cabbage. First, pour cabbage at the bottom of the pot, pour a glass of water into the dishes (you can add salt), put rice on the cabbage “bed”. It is advisable that the rice does not touch the water. And cover it all with minced meat from the pan. And the parsley will become the crown of everything, with which we will cover this construction. It does not need to be cut, just put it as is.
Now we’ll cover the cookware more tightly and let it simmer for a couple of hours. The first hour to remove the lid is strictly prohibited, although the second is not desirable. Toward the end, check if there is enough water, if the fire was too strong, then it may not be enough, then you need to add a little so that the cabbage does not burn. Now tightly close the lid again and do not touch the dish until ready. Check whether it is ready or not, the easiest way is to use rice, if the rice has become soft, then everything can be removed. Remember to remove parsley and mix layers between each other before serving. Braised cabbage with meat and rice is served without fail complete with sour cream - the taste is simply unforgettable.