You can stew cabbage with minced meat at any time: for it you need the most ordinary components, which are always found in the kitchen of any hostess. In addition, it is not only very tasty, but also useful - in the components of the dish there are a lot of vitamins and minerals, without which the human body ceases to function normally. And also such a dish is an open space for culinary creativity, since you can safely experiment with the strangest, at first glance, ingredients, and get an amazing taste.

Classic recipe: quick and easy

For those who have never tried to make stewed cabbage with minced meat, it is better not to start with experimentation, but with the traditional version with a minimal set of products. This will help to master the process, and it will not be scary to switch to cabbage delicacies.

To implement the main recipe, take a look in the refrigerator, kitchen cabinet and put it on the desktop:

  • cabbage head weighing 1.2-1.3 kg;
  • minced meat (anyway what);
  • carrots;
  • onion;
  • salt;
  • olive or refined sunflower oil.

What do we have to do?

  1. First we make minced meat: salt and put in a hot pan with vegetable oil, stir. We are waiting for it to begin to crumble and become light.
  2. In the meantime, remove the dirty leaves from the head, mine. With a sharp knife, crumble in the form of not very small straws.
  3. Rub carrots on a coarse grater or cut, as if for a Korean salad.
  4. “Undress” the onion, it can be chopped with ordinary half rings.
  5. Sliced ​​vegetables are placed in a heated deep pan or stewpan with several tablespoons of vegetable oil at the bottom. You can add a little (about 150 g) of water.
  6. When the contents begin to "gurgle", reduce the heat to a minimum, mix, close the lid and let it "reach" for about 10-15 minutes.
  7. It was the forcemeat turn.We also send it to vegetables, once again we interfere with the composition, cover. It didn’t have long to stew so that the vegetables didn’t “get wet”.

The time for which the cabbage will be completely ready depends on its variety and “age”: for a young one, just 20 minutes is enough, but a hard winter comes to condition twice as long.

Add tomato paste, and not only

 

Now you can move on to more complex options. For example, build stewed cabbage with minced meat, tomato and spices in a pan. Tomato paste will give the dish a pleasant sourness, and seasonings will reward it with a fragrant smell.

What products will be needed?

  • Cabbage - fresh and pickled - half a kilo;
  • minced pork or beef - also half a kilogram;
  • several laurels (but not more than 5 leaves);
  • two onion heads;
  • salt and black pepper - to taste;
  • up to 5 tablespoons of tomato paste;
  • any vegetable oil.

To cook correctly, we will follow a step-by-step plan:

  1. Pour oil into a deep frying pan (preferably cast iron), pour the onion, chopped with medium cubes, into the same pan. It must be fried until transparent (3-4 minutes is enough) and stir all the time, otherwise it will burn.
  2. Stuffing goes to the bow.
  3. While it is fried, we are doing fresh cabbage. It is already chopped with "checkers" or stripes. Pour boiling water, drain after 7 minutes. This is necessary so that the vegetable softens and cooks faster.
  4. Further, sauerkraut will go to the company for minced meat and onions. We stir the contents, cover the dishes and leave on low heat for about 20 minutes. If we notice that the dish may burn, add a little more oil and fasten the burner.
  5. Next in line are fresh cabbage, tomato paste, salt and seasonings. Mix everything well and simmer until it is ready.

We spread it on plates, feed the home and accept gratitude.

Tomato paste will be successfully replaced by tomatoes - salted or fresh. Those who do not favor them can be advised for sourness lemon juice, apple cider vinegar or cranberry juice.

Cabbage and Potato Duet

If you have no time to fool around with several changes of dishes for lunch, you can add potatoes to stewed cabbage with minced meat. It will give satiety and will dispense with the traditional first course.

We stock up with the necessary products:

  • cabbage a little heavier than a kilogram;
  • minced meat from any available meat (500 g);
  • strong onion;
  • several potatoes (5-6 will be enough);
  • vegetable oil (which is found in the house).

We begin to cook a two-in-one dinner.

  1. We clean the cabbage head from the top layer of leaves, cut it finely.
  2. We do the same with the onion.
  3. We turn the potato into medium-sized cubes.
  4. We get a deep frying pan, pour oil into it and wait until it almost boils.
  5. Carefully put the minced meat there (let it fry until almost ready), and then the onion (at this time the fire must be reduced).
  6. Five minutes later, it’s the turn of the potato to be in the same pan.
  7. When the potatoes are fried, replenish the "society" with cabbage.
  8. Finish with salt. Peppers and seasonings can also be used at this stage.
  9. Let’s stew for 20 minutes under the lid over low heat.

Regardless of the subtleties and cooking options, refined vegetable oil is better: it will not add unnecessary odor and taste to food.

"Multivarim" with potatoes

A slow cooker is simply indispensable in the case when there is a need to cook and eat at the same time doing something else around the house. She does not require a constant presence near her, stirring and experiencing, so as not to burn or run away. Braised cabbage with minced meat and potatoes, this device will also be mastered and even preserve the maximum of useful substances in them.

We will need:

  • white cabbage - 1 kg;
  • potatoes - the same amount;
  • minced meat (ideally mixed, from two or more types of meat);
  • large carrots and onions - one each;
  • salt - to taste;
  • a couple of teaspoons of sugar;
  • ground black pepper;
  • a glass of filtered water;
  • tomato paste - about 3 tablespoons;
  • olive oil.

How to cook stewed cabbage with minced meat and potatoes in a slow cooker? She will do everything herself. We just help a little bit.

  1. First vegetables. We wash them, clean them from the upper leaves or peels (which anyone has). We cut: onion - in tiny cubes, potatoes - in small cubes, cabbage - in thin strips. We send carrots to the grater.
  2. Knead the meat thoroughly in a bowl.
  3. Pour oil into the multicooker bowl, press the “Baking” or “Frying” key. Carrots and onions "dive" there and for a short time, about seven to eight minutes, passer.
  4. Now it's our mince's turn. It is also placed in a multi-bowl and fried for five minutes.
  5. The next five minutes, the ingredients are already in the company of potatoes.
  6. Then cabbage will be added. Allocate her literally two minutes of the "Frying" mode. Then we select "Stew", pour out water, add tomato paste, sugar, salt, spices. We mix everything. We set thirty minutes of time and go about our own business until the slow cooker “calls” a signal that everything is ready and tasty.

Instead of fresh cabbage - pickled

 

Sauerkraut is also stewed with minced meat. It provides the dish with unusual consistency and taste. Let's consider one of the ways how to stew it in the oven.

To get started, we will collect the necessary products:

  • 0.5 kilo sauerkraut;
  • 400-450 g of minced pork (it is better than other types combined with sauerkraut);
  • a couple of onions;
  • a glass of chicken stock;
  • 4-5 tablespoons of sunflower oil (refined);
  • to taste salt and favorite spices.

Now we proceed as follows.

  1. Open the tap, rinse the cabbage and squeeze.
  2. We free both bulbs from the husk and use a knife to turn them into small cubes.
  3. Pour our oil into a pot, throw minced pork and fry there.
  4. Next we send cabbage, onions, spices. And fill it all with chicken broth (if there was nothing to cook it with, replace it with a vegetable one).
  5. Instead of a lid for a pot, we use food foil. Place the “sealed” dish for an hour in the oven. Let it go on.

Before stewing sauerkraut, it must be washed in running water and boil a little.

Recipe for children

In order for the child to be healthy and not “grab” without the end of the infection, he needs vitamin C. Such a substance is full in cabbage. Tasty cooked vegetable son and daughter will always burst with pleasure, also ask for supplements. What is needed for a children's dish?

Tasty recipe:stewed cabbage in a slow cooker

For example:

  • chicken or rabbit mince - 300 g;
  • a small (about two times heavier than minced) cabbage;
  • more carrots;
  • medium onion;
  • fresh tomato or a tablespoon of tomato;
  • salt - a little bit (for little children you can not salt at all);
  • olive oil.

We start cooking.

  1. We cut the cabbage thinner and smaller.
  2. We process the carrots with a grater with small cells, turn the onions into small fragments.
  3. We put all these vegetables in a saucepan and pour water. She needs to barely cover our cut.
  4. We put the container on good gas, wait for it to boil. Then we reduce the heat. Let it stew until the cabbage reaches half-ready.
  5. The minced meat thawed in advance will not plump into the pan as a whole: we don’t need orgasmic meatball. We pluck the pieces from the total mass and send them to cabbage, carrots and onions.
  6. Is all minced meat already in place? Then once again let the dish boil, then again we reduce the heat and continue to simmer.
  7. Salt, add the tomato paste (immediately stir it). After 10-12 minutes, you can turn off the gas.

Cabbage, minced meat and ... oranges

Sometimes you really want something unusual, strange, incompatible ... What if you try to stew cabbage with minced meat and oranges? Surely something very juicy will turn out.

So let's take:

  • a kilogram head of white cabbage;
  • a pound of any mincemeat - from beef, pork, poultry or lamb;
  • a couple of large onions and oranges;
  • carrot (large);
  • salt to taste;
  • spices - ground pepper, nutmeg, caraway seeds;
  • sour cream - two to three tablespoons;
  • half a teaspoon of sugar;
  • olive oil.

Now conjure over our culinary miracle.

  1. We beautifully chop the cabbage, add salt and lightly compress it with our hands (it should let the juice go).
  2. Put the carrots through a grater with medium-sized cells, put the onion (it is already well chopped) in a hot frying pan with butter, sweeten and pass it for a short time.
  3. We put the minced meat there. Then you should salt everything, add pepper and spices. And to supplement the composition removed from one orange with zest.
  4. We wait until the stuffing is almost "reach", add sour cream.
  5. When three to five minutes have elapsed, peel the orange slices from the skin, lightly cut across and send to the cabbage.
  6. We connect all the obtained components together in a goose bowl or in a cast-iron saucepan. About forty minutes later, the food is ready. We arrange them in portions, decorate with greens and slices of citrus and proceed to the tasting.

You can add a lot of spices to cabbage. For instance, with it are perfectly harmonious hops-suneli, marjoram, dill, garlic, basil, thyme, rosemary.

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