A simple recipe for stewed cabbage with pork. Braised pork with cabbage and potatoes

24.06.2020

Pork turns out to be very tasty if stewed with vegetables. Pork stewed with cabbage is especially popular. The recipes for this dish are varied and can be found in kitchens different nations... Many housewives have their own unique recipe for such a dish, but it is never too late to add new cookbooks. Indeed, despite the fact that the main components in these recipes are the same, the result is different due to the difference in cooking methods, spices and additional ingredients.

Cooking features

You can stew pork with sauerkraut or fresh, red or white - each option has its own unique recipe... But despite the differences, the basic principles for making delicious stewed pork with cabbage are about the same.

The main secret of a delicious dish is the quality of the products used to prepare it. The main ingredient in the dish to which this article is devoted is pork. To choose for stewing, it is better to young meat, the fat of which is white. More juicy meat is obtained that has not been frozen. Therefore, it is advisable to take steamed or chilled pork for stewing with cabbage. If frozen meat is used, then it is necessary to let it thaw gradually, otherwise it will be dry and tasteless in the finished dish.
Pork stewed with cabbage turns out to be tastier if the meat was with fat. You can also make this dish from ribs.
Fresh cabbage, if used for cooking, must be freed from the upper leaves, which are usually wilted, and chopped into not too thin strips. The optimum width is 2-3 mm. This cabbage will retain its crispness and look appetizing.
Sauerkraut, if it is sour, must be soaked. Too much salted cabbage should be rinsed. Then the cabbage is squeezed out so that excess moisture comes out of it. Only after that is she ready to cook from her tasty dish with pork.

Don't overdo it with vegetables. Remember that you are cooking pork and kale stew, not the other way around.

Pork stewed with cabbage and tomato sauce

pork - 0.5 kg;
cabbage - 0.75 kg;
carrots - 100 g;
onions - 100 g;
garlic - 3 cloves;
tomato paste (or sauce) - 50-75 g;
bay leaf - 2 pcs.;
vegetable oil - how much is required;
salt, black pepper - to taste.

Cooking method:

Rinse the pork, soak in salted water, peel off veins and films, dry with a kitchen towel and cut into pieces, as for goulash.
Peel the garlic and cut into small pieces with a knife.
Peel the onion and cut into thin half rings or quarters.
Wash the cabbage, free it from the withered upper leaves, chop it.
Peel and wash the carrots. Grate for korean salads or on a regular one, but not too shallow.
Pour oil into a deep frying pan and heat.
Add the pork and sauté it over high heat until a thin crust forms.
Reduce heat to medium, put onion and garlic in a skillet with meat. Fry them together with the meat, stirring, for another 10 minutes.
Add carrots, stir, fry for another 5 minutes.
Transfer the pork to a cauldron or thick-walled saucepan. If the size of the pan allows, then you do not need to transfer meat from it anywhere.
Add cabbage. Toss it with the roasted pork.
Put on top tomato paste, spices, salt. Pour in some water.
Cover the cauldron with a lid and put on fire. It shouldn't be too intense.
Simmer, stirring occasionally, until the cabbage is tender. If the water evaporates earlier, then it must be added. You do not need to pour in a lot of water, otherwise it will not have time to evaporate in time and the cabbage will be digested, it will become too soft and shapeless.

Video recipe for the occasion:

Cabbage prepared according to this recipe has a pleasant, slightly sour taste that harmonizes well with pork. There is ready meal taken without garnish, but if desired, you can add boiled rice or potatoes.

Pork stewed with cabbage and sour cream

pork tenderloin - 0.3–0.35 kg;
white cabbage - 0.5 kg;
onions - 100 g;
carrots - 100 g;
a mixture of dried vegetables and herbs - 5 g;
vegetable oil - 100 ml;
sour cream - 50 g;
salt and ground pepper to taste.

Cooking method:

Wash the cabbage. Remove top spoiled leaves. Chop the cabbage into thin strips and place in a saucepan.
Pour in half a glass of water, salt. Put on a low heat and simmer for 15 minutes after boiling. Drain the vegetable broth.
Peel the onion and cut into half rings, trying to make them as thin as possible.
On a coarse grater, grate the previously peeled and washed carrots.
In a deep skillet, heat half of the oil in the recipe. Put onions and carrots in it, fry them for 10 minutes.
Transfer the cabbage to the skillet with the onions and carrots from the pan. Stir. Fry everything together over low heat for another 10 minutes.
Wash pork tenderloin, dry and cut into small cubes or strips, as for beef stroganoff.
Fry the pork in a separate skillet.
When the pork is covered appetizing crust, transfer it to the skillet with cabbage. Sprinkle with a mixture of dried vegetables and herbs, pepper if desired, be sure to salt.
Add sour cream, mix everything and simmer over low heat, covered for another 10-15 minutes. Lift the lid occasionally and stir the food to prevent it from burning.

You don't need a side dish for this dish, but it goes well with mashed potatoes, therefore, it is often served with it.

Pork ribs stewed with cabbage

rack of pork ribs- 0.7 kg;
white cabbage - 0.7 kg;
carrots - 100 g;
onions - 100 g;
tomato paste - 50 g;
sweet paprika - 5 g;
ground black pepper - 5 g;
salt to taste;
provencal herbs - 10 g;
vegetable oil - 50 ml;
red dry wine(optional) - 50 ml.

Cooking method:

Wash a piece of pork, pat dry with a towel and cut into ribs. Season them with salt and sprinkle well with black pepper.
Heat oil in a skillet and fry the ribs in it on both sides until crusty. This should be done over a fairly intense heat.
Transfer the ribs to a thick-walled cauldron or saucepan.
In the pan where the ribs were fried, put the onion, chopped into small cubes, and the carrots grated on a coarse grater. Reduce the fire. Saute vegetables over low heat for 10 minutes.
Sprinkle with sauteed onions and carrots Provencal herbs or another mixture of herbs of your choice. Add paprika and tomato paste. Stir. Simmer everything together over low heat for 10 minutes.
Transfer the tomato and vegetable mixture from the pan to the cauldron, covering the meat with it.
Wash the cabbage after removing the wilted top leaves from the head. Cut into pieces that are convenient for shredding. Chop into thin strips, not too long.
Place the cabbage in a cauldron with meat and other vegetables.
Stir the contents of the cauldron, salt, pour in a little dry wine and the broth drained from the cabbage (you can pour in one cabbage broth).
Cover the cauldron with a lid and place on the stove. Simmer the dish on a low-intensity fire until tender, stirring it periodically and making sure that all the water does not boil away. The cooking time at this stage is 30-40 minutes.
Turn off the heat and leave the dish covered for another 15 minutes.

According to this recipe, you can also stew pork ribs with sauerkraut. In this case, you do not need to boil the cabbage beforehand, the wine will also be superfluous. Instead of wine and cabbage broth, you can use clean water.

Pork stewed with red cabbage

pork tenderloin - 0.5 kg;
red cabbage - 0.5 kg;
green apple - 0.2 kg;
cranberries (fresh or frozen) - 50 g;
caraway seeds - 2-3 g;
ready-made seasoning with pork salt - 20 g;
vegetable oil - as needed.

Cooking method:

Prepare the cabbage and chop it finely.
Wash the tenderloin and cut into small pieces.
Remove the core from the apple, cut the pulp into small cubes.
Heat oil in a deep skillet and add cabbage to it. Simmer it over low heat for 15 minutes.
Add apples and cranberries to the cabbage, stir, continue to simmer for another 5 minutes.
Fry the meat in another skillet, sprinkle with seasonings.
After 5 minutes, add a glass of water to the meat, cover the pan with a lid and simmer for another 15 minutes.
Place cabbage in a baking dish, top with pork and sprinkle with caraway seeds.
Cover the dish with foil and put in an oven preheated to 200 degrees for half an hour.
Remove the foil, turn off the oven and leave the pork and cabbage in it for another 10 minutes.

Serve it unusual dish best with salad from fresh tomatoes that will highlight its unique taste.

Pork stewed with cabbage is a hearty and delicious dish that can be served without any side dish or sauce. Moreover, it is not at all difficult to prepare it.

Once, when I was little, there were a lot of cabbage. But there was little meat. In stores it was almost not. And when it was all the same laid out on the counter, it was mostly bones. Later, when I was “lucky” to work in a store, I learned where these bones come from and where the meat goes. Of course, there was meat on the market, but again not for everyone, because it was expensive. Again, there was a lot of cabbage and therefore, it was cooked very often. Sometimes with "this", and sometimes with meat. I liked the meat better! I think you will like it too. I'm not sure if my grandmother cooked exactly the way we will cook. But what I'm sure of is that we will succeed, because we will cook with love.

Ingredients: cabbage, bell pepper, carrots, onions, tomatoes, lemon, pork, vegetable oil, salt, ground pepper mixture.

It is better to prepare everything in advance, so that later you do not run around the kitchen, from the stove to the refrigerator, but from the refrigerator to the sink. Wash the vegetables well and dry them with a napkin.

Cut the meat into strips, one and a half centimeters thick and five centimeters long. Almost like for the basics.

Let's do the same with the peppers. First, cut them lengthwise, and then cut them into half rings.

Cut the tomatoes into slices. Not small, but just right.

With carrots, everything is so simple. Rub it on a coarse grater. We don't cook pilaf.

We put a brazier on the stove and warm it up. Full fire. Heat the oil strongly and carefully so as not to burn yourself, lower the meat into the brazier with a slotted spoon. It’s like scum, and we’ll mix it up. Literally before our eyes, the pieces will brown. Let's catch them on a plate and set them aside for now.

Wait until the oil warms up again and begin to fry the onions. Stir it from time to time so it doesn't burn.

As soon as the onion starts to turn pink, send the carrots to the brazier. Stir and continue to fry for a couple of minutes, remembering to stir. Nothing should burn.

Smell the smell fried carrots? No? Let's wait another minute. That's it, it's time to put in the bell pepper. Let's salt. Half a tablespoon should be sufficient. Mix and add half a teaspoon of sugar. We make the heat slightly above average and fry for another minute. Remember that nothing should burn?

Add tomatoes to our vegetable fry and ... Right! Stir and wait until the tomatoes let the juice flow.

Here's how they put their "tomato" juice into our brazier, add two hundred grams of boiling water or meat broth... And let's send the fried meat to bathe in this splendor. Let's make the heat half as low as average, so that the “gurgles” appear evenly and we will deal with the cabbage.

Cut the cabbage into strips. If you like squares more, you can cut them into squares. The rate of fire and taste will not be affected in any way. You can shake the chopped cabbage a little with your hands so that it takes up less space. Only without fanaticism.

Put the cabbage in the brazier. Do not mix! Add another one hundred and fifty grams of broth or boiling water and cover the brazier with a lid. Fire, a little more than a small one.

After half an hour, remove the lid. Be careful not to burn yourself with the steam. Cabbage should shrink greatly, become much softer and change color to soft tones.

Salt, half a tablespoon, pepper according to personal preference and squeeze half a lemon. Mix and cover. We continue to simmer for another hour over low heat.

Ready cabbage, you can taste sprinkled with herbs and seasoned with sour cream. And it is possible without "nobody". And so and so it will be very tasty.

1-1.5 kg fresh cabbage
300-400 g pork
2 onions
1-2 carrots
1-2 bay leaves
greens (dill, parsley ...)

Before the end of cooking, take out the bay leaf, add finely chopped greens. The stewed pork cabbage is ready.

In order for the cabbage to have sourness, you can combine the cabbage by taking part of the fresh cabbage and part of the sauerkraut.

vtarelochke.ru

Stewed cabbage with pork

As soon as spring appears on store shelves fresh cabbage- I'm right there. Of course, at the moment, this is not the most healthy vegetable, because it contains a fairly large amount of nitrates, but I really want something fresh and green. Today I suggest you cook stewed cabbage with meat, practically classic version recipe, which, in my opinion, is the most delicious :)

I really love cabbage stump, but I'll throw it out here, because there are a lot of nitrates in it. Greenhouse, early cabbage on them (nitrates) just a champion. Therefore, the very first step in preparing a dish will be. soaking cabbage in cold water.

I cut it into 2 parts, cut out and throw out the stump, fill in cold water and while I cook the frying (which is about 15 minutes), let it lie down, at least part of the nitrates will go into the water.

I have shredded canned tomatoes v own juice- a can of 400 grams. I have added exactly half. And, of course, you can use fresh tomatoes, especially if it's in season and they are fleshy and ripe.

Never substitute ketchup for tomato paste. Ketchup (as well as mayonnaise) is a cold sauce that is not advisable to fry, steam, boil, that is, subject to heat treatment. The exception is you prepared it yourself.

Water, of course, can be replaced with broth or not added at all, since cabbage, in theory, will give the right amount of liquid. But personally, I love it when there is a lot of this sauce, so I still add a little liquid.

Total cooking time - 0 hours 45 minutes

Active cooking time - 0 hours 25 minutes

Cost - Average Cost

Calorie content per 100 g - 159 kcal

Servings Per Container - 6 Servings

How to cook stewed cabbage

White cabbage - 750 g fresh, young.

Pork neck - 750 g

Onions - 240 g

Tomatoes in their own juice - 200 g

Tomato paste - 2 tablespoons

Allspice - 4 pcs.

Bay leaf - 1 pc.

Black pepper - to taste

Vegetable oil - 4 tablespoons for frying.

Parsley - 1 sprig (s) for garnish, optional.

Pepper mix - to taste for serving.

Sour cream to taste for serving.

Cut the meat into cubes. The size is optional, but, of course, it will be convenient if it is a piece, so to speak, for one bite. Season with salt, pepper and stir.

A small digression. Pork neck meat is probably the most juicy meat, and I advise you to take it. For the proposed time, it should be fully prepared. If you are in doubt and want to extinguish it more, then do it in a pan as follows - after frying, cover the pan with a lid, reduce heat to minimum and simmer the meat to almost the desired softness.

Preheat a frying pan, add a couple of spoons vegetable oil and fry our meat on all sides over high heat.

Peel the onion and cut into quarters or cubes.

Transfer the meat from the pan to the pan in which you will simmer everything. I have this pressure cooker. Add a couple more tablespoons of vegetable oil to the same pan and fry the onion until light golden brown. Add sugar.

While the onions are fried, peel and grate the carrots. If you have a desire to cut it into cubes, please cut it. Add another spoonful or two of vegetable oil and fry everything together for another minute.

Next, add tomato paste, chopped tomatoes along with juice (half a can) to the pan, or, if you are cooking from fresh tomatoes- cut them into medium-sized cubes (in my opinion, removing the skin from fresh tomatoes is a completely unnecessary action here). Stir and fry for another minute. Turn off and add frying to the meat.

The weight of the cabbage indicated in the ingredients is a whole head of cabbage.

As I said at the beginning, the first step was to pour the cabbage with cold water and leave it to lie in a bowl for about 15 minutes. It's time to take it out, shake it several times so that all the water drains out and chops not coarsely.

Add cabbage to our vegetables and onions. Add water or broth there and simmer over low heat for about 15 minutes. Since the cabbage is fresh and tender, it cooks very quickly. During this time, it will already settle. Then add salt, allspice, cumin, bay leaf and mix everything well.

Now we are already preparing the cabbage to the desired softness. Perhaps it will be 5 minutes (if you want the cabbage to crunch a little), or maybe 15 - try this and decide for yourself. And it depends a little on the cabbage itself. If the cabbage is already winter, then it will take much more time, I would say, about 30 minutes, at least.

That's all. The dish turns out with a rich taste, hearty and tasty. Many people add sour cream during stewing, but personally I am against it, because although I am a lover of sour cream, I prefer not to put it in this dish, I like to eat with black bread. The husband will definitely add sour cream, so here is optional.

Serving sprinkled with a mixture of five peppers. Sour cream - separately, you can, for example, decorate with parsley. One idea for serving is in fresh cabbage leaves.

Enjoy your meal!

menunedeli.ru

Stewed cabbage with pork

Pork stew is cooked as an everyday dish in many countries. We do not have a family in Belarus where this dish is not prepared. Recipe stewed cabbage with meat I got from my mother. She always said that cabbage with meat turns out to be very tasty if there is enough fat in it, otherwise it is "empty", that is, cabbage for itself, meat for itself.

1-1.5 kg fresh cabbage
300-400 g pork
200 g lard or 2 tbsp. spoons of pork fat
2 onions
1-2 carrots
2 tomatoes or 2 tbsp. tablespoons of tomato sauce
1 tbsp. a spoonful of flour (if desired)
spices for vegetables or black pepper
1-2 bay leaves
greens (dill, parsley ...)

Stewed cabbage with pork and vegetables

We wash the cabbage, chop it, put it in a saucepan, add 100 g of water and put it on fire. We simmer it for about 15 minutes, the cabbage should settle.

We wash the meat, cut into small pieces, like into goulash and fry it on pork fat before education golden brown... I often use fresh instead of fat. lard... It's good if it's with a layer. If I use lard, I cut it into small pieces, fry it first, and then add the pork pieces.

Peel the onion, rinse, chop finely and lightly fry in pork fat.

Carrots, peel, rinse, three on a coarse grater or cut into strips, add to the onion and fry until half cooked, 2-3 minutes.

We wash the tomatoes, remove the peel, first cuts it on top of a cross, on a cross and doused with boiling water. Finely chop the tomatoes, add to the carrots and onions and simmer for a couple of minutes or add tomato sauce.

When frying vegetables, many housewives add 1 tbsp to them. a spoonful of flour, stewed cabbage with pork turns out to be more satisfying.

The cabbage has settled in a saucepan, add fried meat and vegetables, spices for vegetables or ground black pepper to it, salt, mix everything well, put a couple of bay leaves on top and simmer until the cabbage is ready.

Before the end of cooking, take out the bay leaf, add finely chopped greens. Stewed cabbage with pork.

In order for the cabbage to have sourness, you can combine the cabbage by taking part of the fresh cabbage and part sauerkraut.

Stewed cabbage with meat is best served with potatoes or rice.

Cook and you will love it. Bon Appetit!

Pampushki from potatoes with cottage cheese

Mushroom cutlets, a simple recipe for delicious cutlets

slabunova-olga.ru

Stewed cabbage with pork

white cabbage - 0.5 kg
pork - 0.5 kg
onion - 1 pc.
carrots - 2 pcs.
tomato paste - 2 tablespoons / tomato juice- 1/2 cup
sugar - 1 tsp
ground black pepper - ¼ tsp
salt to taste
sunflower oil - 3 tablespoons

1. Cut the pork into small pieces, fry in hot vegetable oil for ten minutes, stirring occasionally.

2. Chop the onion, grate the carrots. Cut the cabbage into thin strips, salt, mash with your hands so that it is softer and let the juice flow, put it in a bowl and set aside.

3. Add the onion to the meat, continue frying. When the onion turns golden, add the carrots, mix thoroughly. Stew the meat with onions and carrots for 5 minutes (add 1-2 tablespoons of vegetable oil if necessary).

4. Add cabbage. Mix. Simmer cabbage with meat for another five minutes. Salt. Spoon to taste.

5. Dilute the tomato paste in 1/2 glass of water, add sugar, stir. Pour into stewed cabbage. Mix. Add salt to the dish if necessary. Simmer, covered, until the cabbage is soft and, of course, the pork is done.

Stewed cabbage for dinner - what could be better? And if it is also with pork, then such a dish can be served for lunch. High-calorie, tasty and healthy - this is the main combination of this culinary product. Well, how to properly stew cabbage with pork, read the article below.

What do you need to make stewed cabbage with pork?

Stewing cabbage is very easy. The process is simple, any inexperienced housewife can easily cope with this task. - a product useful and necessary for the human body. It goes well with vegetables, meat, potatoes. This recipe will appeal to lovers of juicy, aromatic dishes.

Due to the presence of meat in this recipe, the dish can be served not only with a side dish, but also separately. None of the household can refuse the supplement. A delicate scent will spread throughout the house. Everyone will be very happy with such a treat.

Required ingredients for cooking:

400 g of cabbage;
200 g of pork meat;
2 tbsp. spoons of tomato sauce;
100 ml of tomato pickle;
carrot root;
to taste of salt and spices;
2-5 bay leaves.

So let's get down to the process of stewing our healthy products!

Cooking stewed cabbage with pork correctly - a step-by-step recipe with a photo

Choose lean meat for this dish. Wash well and cut into small pieces.

Pour a little into the pan sunflower oil... Fry the pork pieces on it.

If you love onions, then it's time to add them to the skillet to the meat. Peel one head and fry for 5 minutes with the pork. I don’t really like this wonderful vegetable, so I’ll give it up.
Chop the cabbage into strips. The size of the pieces should not be small, otherwise the leaves may boil and get porridge.

Peel and grate fresh carrots.

Put prepared vegetables - cabbage and carrots - with ruddy meat.

Salt them lightly, add spices. Close the lid and simmer for 10 minutes.

V separate container mix the brine and tomato sauce. If there is no brine, then you can simply add tomato paste to the cabbage or add a little sauerkraut, it will also be delicious.

Put bay leaves in a pan with the main ingredients.

Fill in all the ingredients with the prepared mixture. Mix everything well. We cook our cabbage with pork for another 10 minutes over medium heat.

The dish is ready! It turned out quickly and delicious! Stewed cabbage with meat can be eaten. Bon Appetit!

Cut the meat into cubes. The size is optional, but, of course, it will be convenient if it is a piece, so to speak, for one bite. Season with salt, pepper and stir.

Heat a frying pan, add a couple of tablespoons of vegetable oil and fry our meat on all sides over high heat.

Peel the onion and cut into quarters or cubes.

Next, add tomato paste, chopped tomatoes along with juice (half a can) to the pan, or, if you are cooking from fresh tomatoes, cut them into medium-sized cubes (in my opinion, removing the skin from fresh tomatoes is a completely unnecessary action). Stir and fry for another minute. Turn off and add frying to the meat.

The weight of the cabbage indicated in the ingredients is a whole head of cabbage.

Serving sprinkled with a mixture of five peppers. Sour cream - separately, you can, for example, decorate with parsley. One idea for serving is fresh cabbage leaves.

Enjoy your meal!