Cabbage and meat are ingredients that are often found in recipes for traditional dishes of many nations. And for good reason. After all, cabbage is a very healthy vegetable, rich in vitamins and minerals. The protein contained in meat is no less useful. In tandem, these two products, in addition to their benefits, give a tasty and aromatic meal.
Stewed cabbage
The simplest dish that can be prepared from cabbage and meat is stewed cabbage. For it, you need a medium head of fresh cabbage, 300 grams of pork or beef pulp, a small carrot, one onion, a clove of garlic, vegetable oil, 2 tablespoons of tomato paste, salt and spices.
First, prepare the food. Cut the meat into small pieces, chop the cabbage, onions and carrots into strips, finely chop the garlic. Then heat the cauldron and pour vegetable oil into it. Fry the meat lightly on it, then add the onion. As soon as it becomes transparent, dip the carrots into the cauldron, and after a couple of minutes, the cabbage. Stir vegetables with meat, reduce heat to low. Season with salt, cover and simmer for 20-30 minutes. Then add tomato paste, garlic and spices like curry, nutmeg, black pepper. Continue simmering for another 15-20 minutes, until the meat and vegetables are tender and almost all the moisture has evaporated. Braised cabbage can be served as a separate dish, or with mashed potatoes, buckwheat or rice. In addition, such stewed cabbage will be an excellent filling for brass pies or fried pies.
Bigos
Bigos is a dish of Belarusian and Polish cuisine. For its preparation, both fresh cabbage and sauerkraut are used. For bigos, you need to take a pound of pork or beef pulp, a medium head of fresh cabbage and a pound of sauerkraut, 2 large onions, 3-4 ripe tomatoes, vegetable oil, bay leaves, salt and black pepper.
Cut onions, tomatoes and fresh cabbage into cubes and meat into small cubes. First, fry the onion in a cauldron in hot vegetable oil. Then send the meat to him. After 5-7 minutes, reduce heat to medium and add sauerkraut. Simmer, covered, for 20 minutes. Then put fresh cabbage in a cauldron, salt and pepper. The dish should simmer over low heat for an hour and a half. Add the tomatoes and bay leaf 15-20 minutes before cooking. Bigos should be served hot.
Stew with vegetables and meat
Also, meat and cabbage can be part of a delicious and flavorful stew. For him you will need a medium head of cabbage, 200-300 g of pork or beef pulp, 2-3 hard potatoes, 1 small young zucchini, 1 sweet bell pepper, 1 onion, 1 large ripe tomato, a clove of garlic, vegetable oil, salt and spices …
Cut all the ingredients as you like - cubes or strips. Heat the oil in a cauldron and fry the meat on it until golden brown. Then add onions, carrots, bell peppers, and zucchini one by one. When the vegetables are juiced, mix the cabbage and potatoes with them. Season with salt and simmer until almost all of the juice has evaporated. Then send tomatoes and garlic to the cauldron. Season with salt and spices such as adjika, black pepper, curry, sumac. Keep the dish on fire for another 10-15 minutes. Then let it cool slightly and serve.
