Common cabbage is a wonderful vegetable! You can cook many delicious and healthy dishes from it. But today I want to share a recipe for making a vitamin dish - stew with cabbage.
Photo of the finished dish Recipe content:
- Subtleties and tricks of extinguishing
- Ingredients
- Step by step cooking
- Video recipe
In the culinary world, it is generally accepted that stewed cabbage is most delicious with pork. But if you stew it skillfully, then the cabbage will be delicious with other types of meat, incl. and paired with sausages, ham or sausage. Any part of meat is suitable for this dish: back, shoulder, rib, etc. The cabbage itself is stewed, both fresh and sauerkraut, or a mixture of both is used in different or equal parts. For stewing food, you can use any utensil: a frying pan, a saucepan, a cauldron, a rooster, etc. The method of cooking can also be varied: stove, oven or multi-cooker. Today I want to share a recipe for stewed fresh cabbage with pork on the stove.
The subtleties and tricks of stewing cabbage
- To give the dish a sweet and sour aftertaste before the end of stewing, 1 tsp is added in 7-10 minutes. sugar and vinegar. however, no vinegar is added to sauerkraut.
- Salt the dish 10-15 minutes before cooking.
- When choosing oil for stewing, give preference to unrefined sunflower oil, then the cabbage will turn out to be tastier. But if you want to get a dish with fewer calories, then instead of oil, pour hot water, and for satiety and increase the calorie content, on the contrary, add oil or meat broth.
- If the smell of boiling cabbage is not very pleasant, then put a large piece of stale bread in the dish where the dish is being prepared, and remove it at the end of cooking. It will help eliminate unpleasant odors.
- For the preparation of young cabbage, only 12-15 minutes is enough, for winter varieties - 40 minutes. In the oven, the cabbage will be ready in 45 minutes at 165-170 ° C. A multicooker will require 2 modes: frying ("Frying" mode) and stewing ("Stewing" mode) for 20-40 minutes, depending on the "age". Cabbage is not stewed longer than it should be, because it will "ferment", lose all useful properties, become not attractive and not tasty. Its readiness is determined by its softness and taste. The characteristic darkening, the appearance of pungency and "bitterness" are signs that the dish should be turned off.
- Caloric content per 100 g - 82 kcal.
- Servings - 6
- Cooking time - 50 minutes
Ingredients:
- Pork - 1 kg
- Fresh white cabbage - small one head
- Carrots - 2 pcs.
- Celery - 150 g
- Bay leaf - 3-4 pcs.
- Allspice - 5-6 peas
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
- Refined vegetable oil - for frying
Cooking cabbage stew
1. Wash the meat under running water, pat dry with a paper towel, cut off the film with veins and cut into medium-sized pieces.
2. Remove the top leaves from the cabbage, as they are mostly dirty, wash the cabbage, dry and chop finely.
3. Peel the carrots, rinse under running water and cut into small cubes, or grate on a coarse grater. Peel the celery, wash and cut to the same size as the carrots.
4. Place the pan on the stove, add oil and heat. When it starts to smoke, it means that the oil is already well heated and you can start cooking. Place the meat in the pan, set the temperature to high and cook until light golden brown. At the same time, stir it several times so that it does not burn.
5. Then put the cabbage in the pan, reduce the heat to medium and continue to fry the food.
6. 5 minutes after laying the cabbage, add the carrots and celery. Mix everything well and fry for 10-15 minutes. Then add bay leaves, peppercorns and pour 50 ml of drinking water. Turn on a high heat and bring the liquid to a boil. Reduce the temperature, put the lid on the skillet and simmer the cabbage for about 30 minutes. Season the dish with salt and pepper 5-10 minutes before cooking.
Serve the cooked cabbage hot, as an independent dish, or with a potato side dish or porridge.
See also a video recipe on how to stew cabbage with meat correctly:
