Stewed cabbage with meat

I do not know about you, but I liked cabbage with meat since childhood. As well as practically all children, I respected meat very strongly, because we ate it not often, and correctly braised cabbage acted as a wonderful side dish. This recipe for cabbage with meat, I'm sure, will not leave readers indifferent, and you definitely decide to try to implement it.

Immediately I will warn you, if you are on a diet, then pass by. We have here not just a recipe for cabbage dishes with meat, we will cook it with pork or even ribs. If you want something less fatty, then you need a recipe for cabbage on the water with lean meat.

We proceed, the meat is cut into cubes with a side of 3-4 cm, and if we are preparing a variant with ribs, then divide the edges in pairs. When all the manipulations with the meat are finished, we salt it, pepper, pour the soy sauce, get in the way and wait until it gets deceived. I usually wait 25 to 30 minutes.

Now you can pour the oil into a saucepan (or, better, in a cauldron) with oil, heat and pour the meat into the scalding dishes. Cover the caviar with a lid and fry the meat until it turns golden. When the meat has reached the right condition, go to the vegetables. We cut the bow in half rings, (if the house has children, then you can cut it finer), rub on a large grater carrots and fall asleep all this in the kazan to the meat. Fire at this stage can be muffled and leave all contents of the cauldron stew.

While meat and vegetables are on fire, you can take care of cabbage. We cut it finely and fall asleep in a common cauldron. Cabbage can fill all available volume, this is not a problem, as it strongly boils in the cooking process. The main thing here is not to forget to constantly mix the contents of the cauldron, keep the fire slow.

When the cabbage is stuck 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 only remains to extinguish it until the end, until your stewed cabbage with meat is ready. It may take another half an hour depending on the freshness and cabbage variety that you bought. If the cabbage is winter, then it may require a little more, if the summer - a little less.

For this recipe, a 3-liter pot or cauldron will require: cabbage, 400 grams of meat, 1 carrot, 1 onion, half a glass of vegetable oil, tomato paste, soy sauce, half a spoonful of sugar, pepper and salt to taste.

And for those who just stewed cabbage with meat, I can offer a second recipe - stewed cabbage with rice and, of course, meat. Or rather, with minced meat.

Take 1 small head of cabbage, mince grams 400, carrot, onion, (or a couple cloves of garlic), ½ cup of washed rice, salt, parsley, pepper.

Shinkuyu cabbage finely, finely, minced forcemeat a couple of minutes on medium heat, so that it is a little "snatched", but has not yet begun to rouge. In the same frying pan, fall asleep a carrot and onion (garlic), salt, mix.

Now it's time to start rice and cabbage. First we put cabbage on the bottom of the pot, pour a glass of water into the dishes (you can salt the water), put the cabbage "bed" on fig. It is desirable that rice does not touch water. And cover it all with minced meat from a frying pan. And the crown will be everything parsley, which we will cover this construction. Do not cut it, just put it as it is.

Now we will cover the cooking utensils more tightly and leave it on low heat for a couple of hours. The first hour to remove the cover is strictly prohibited, although on the second is not desirable. Closer to the end, check if there is enough water, if the fire was too strong, then it may not be enough, then you need to top up a bit so that the cabbage does not burn. Now close the lid tightly and do not touch the dish until ready. Check whether it is ready or not, the easiest way is for rice, if the rice has become soft, then everything can be removed. Do not forget to remove parsley and mix the layers before serving. Served with cabbage stew with meat and rice without fail, complete with sour cream - the taste is simply unforgettable.