Braised cabbage can be safely called a universal dish: it is prepared for lunch and dinner, served as a full-fledged second and as a side dish. When cooked properly, a vegetable will be flavorful and juicy.
It is necessary
- Head of cabbage (weighing about 1, 5 - 2 kg);
- - 1 large carrot;
- - 2 onions;
- - any meat;
- - 3 tbsp. tomato paste;
- - ground black pepper;
- - oregano;
- - salt;
- - parsley or dill to taste;
- - oil for frying.
Instructions
Step 1
You can buy any meat for this dish: chicken, pork, beef, lamb. By the way, cabbage can be stewed without this ingredient at all or replaced with sausages or wieners. The meat is cut into small pieces and fried with oil until golden brown. To make it soft, cover the pan with a lid. When frying, it is better not to use salt, but add it after the cabbage.
Step 2
When the meat is ready, diced onions and carrots chopped on a coarse grater are poured to it. Vegetables are also fried until golden brown. At this time, the cabbage is finely chopped, then put into the pan with the rest of the ingredients, covered with a lid and stewed. Some recipes suggest pouring a little water so that the food does not burn, but is stewed. But this is not worth doing, there is a lot of juice in cabbage, which it secretes during cooking. It is also important not to overdo it with butter, so that the dish does not turn out to be too greasy.
Step 3
Stew the cabbage for 25 minutes, then add tomato paste, mix well, salt the dish and sprinkle with spices to taste. Instead of oregano, you can put other seasonings: basil, marjoram, thyme, thyme. Coriander seeds are perfectly combined with cabbage, you can also experiment with taste and add a little hops-suneli or Provencal herbs. Chopped greens are placed in the dish 1 minute before readiness.
