This is a hot second course with a controversial character. Cabbage stewed with pork can surprise with a slight sourness, conquer with spiciness and rich aroma. It can be non-greasy and tender, this is suitable for a diet and children's table. Taste will depend on little tricks and secret ingredients.
Material Content:
Traditional recipe
In addition to cabbage and pork, almost nothing is needed. Only onions, salt and pepper to taste. If lean meat is used, then also a little oil for frying. Determining the amount of ingredients, you need to decide for yourself what exactly should happen: stewed cabbage with pork or pork with cabbage.
Usually, vegetables are used twice as much as meat.
So the dish will turn out light and juicy.
Preparation will take a little time. All products must be washed, finely chop cabbage and onions, cut pork into slices as for goulash or beef stroganoff.
The meat is slightly fried in a hot pan so that it does not boil and does not lose its individual taste during cooking. Two to three minutes is enough to form a thin crust. To stain less utensils, you can use a cauldron. In it, the meat is fried, and the remaining ingredients will fit.
Onion is added to the pork and for a few minutes everything is sautéed over high heat. When the characteristic aroma of fried onions appears, cabbage is poured into the container. There are two important little things at this stage.
- The onion should not darken much, otherwise the taste of the dish will be spoiled.
- You need to salt the cabbage in advance, pepper and mash a little with your hands. She will quickly give juice, and you do not need to add liquid to the cauldron.
The dish languishes under the lid on the smallest fire for 40-50 minutes. During this time, pieces of pork will absorb the aroma and tenderness of stewed vegetables, become soft and juicy.They determine the readiness of the dish.
Hearty option with potatoes
For an ideal result, pork, cabbage and potatoes should be taken almost equally. A small carrot will add a sweet touch to the taste. Onions in this recipe, the more, the better, since root crops will absorb a lot of liquid. Salt and pepper are required, other spices, for example, zira, are optional.
White cabbage can be finely chopped, and carrots can even be grated. Potatoes, on the contrary, are cut into large cubes so that it retains its shape. The onion will fall apart anyway, so it is also chopped coarsely.
The principle of preparation is the same as in the traditional version. Fry the meat slightly, add vegetables. Potatoes will require 200-250 ml of water per 1 kg of vegetables. Sauté pork a little less than an hour.
It is interesting:fried cabbage recipes
Hot option with tomato sauce
Fans of a bright taste prepare this dish of meat with fat. Neck or brisket is perfect for a recipe with spicy sauce.
Pork and cabbage will be needed in a 1: 1 ratio. For example, 0.5 kg per three or four servings of the finished dish. In addition, you need onions, carrots and bell peppers (just one each) and a little garlic. For the sauce: two tablespoons of tomato paste and sugar, a teaspoon of vinegar, salt and flour. To taste pepper and bay leaf.
All vegetables are added to the fried pork slices in turn, they are also slightly browned. Cabbage is laid last. On low heat everything is extinguished almost until ready. If the vegetables are not juicy enough, you can pour 50 ml of water.
Hot sauce will not allow vegetables to soften, so it is added at the very end. All components are mixed in a small bowl, the flour warms up to light yellowness in a dry frying pan. The cabbage mixed with the sauce should boil for two to three minutes.
Vinegar is optional. The sauce and without it will give the cabbage a slightly sour taste, shading the aroma of stew.
Tasty recipe:stewed cabbage with meat in a slow cooker
Stewed vegetables with pork in sour cream sauce
Per kilogram of cabbage, 700-800 g of meat will be required, 2 pcs of carrots and onions. Small pork cubes are browned separately. Finely chopped carrots and onions are added to them. So that the dish does not turn out watery, it is better to extinguish the cabbage for this recipe in a separate pan. It is brought almost to readiness, the excess liquid is drained and transferred to a cauldron with meat.
A pinch of flour is heated in a dry pan and added to a glass of greasy sour cream. For how many minutes until fully cooked, the sauce is poured into a cauldron, salt and pepper the dish.
Sour cream will give the cabbage a soft delicate taste, and the pieces of pork will be very juicy.
Braised cabbage with pork in a slow cooker
Those who strictly follow the diet and count calories should use modern kitchen devices. Delicate processing of products in a multicooker will preserve their useful properties, the taste will turn out as when steaming. No frying!
Ingredients: cabbage and lean pork in a ratio of 2: 1. For a delicious color, you can add one carrot. The onion, herbs and seasonings - Provencal herbs or bay leaves and peppers will add flavor to the dish. Salt to taste.
To reduce cooking time, the products are chopped finely, but without fanaticism. Otherwise, cabbage and carrots will turn into mashed potatoes, especially if you use early vegetables. Be sure to mash the cabbage with salt, as in a traditional recipe. You will have to add some water or broth to the slow cooker. For 1 kg of cabbage, 200 ml is enough.
All ingredients are loaded simultaneously, alternating layers of meat, vegetables and seasonings. Extinguishing mode set for 1.5-2 hours. In the cooking process, you need to mix the contents of the bowl a couple of times. Fresh greens are added to the finished dish and left to stand under the lid.
Read also:sauerkraut stew - recipe
Sauerkraut stewed with pork
Sauerkraut stew tastes very special - rich and vibrant. For this dish, you can take any pork - with streaks of fat, lean meat or ribs.The main thing is that the meat and cabbage come out equally.
Pork is fried a little before. Carrots and onions are separately pasiruyutsya. Sauerkraut is washed, very acidic - slightly soaked. To get rid of excess brine, vegetables should be held in a colander or squeezed out with your hands. Cabbage is separately fried in vegetable oil over high heat for 5-7 minutes, and then stewed under a lid until cooked, usually at least half an hour. For 1 kg of cabbage, you can add 50 ml of liquid (water, broth or even brine to taste).
In a deep frying pan, all the ingredients are combined. At this point, you should try the dish to determine if salt is needed. Different fermentation methods give different results in severity and salinity. Heat treatment also greatly changes the taste. Before cooking, pepper and bay leaf are added to the dish. If it turned out not sharp enough, a couple of spoons of tomato paste and a pinch of sugar will not hurt. All additives are optional.
Classic Polish Bigos
This is an old recipe for Slavic cuisine, especially popular in Poland. The basis of the dish is assorted meat, game and smoked meats. It is advisable to use in cooking fresh and sauerkraut in equal parts. Forest mushrooms, onions, carrots, tomatoes, apples and prunes are used as additives. Traditional spices are caraway, coriander, bay leaf and pepper. The dish is seasoned with Madeira. Properly cooked bigos is slightly sour, has a rich aroma of smoked meats. When heated, does not lose taste. On the contrary, it is believed that he gets the best taste on the third day. Usually a large amount of bigos is prepared for future use.
An approximate composition of products that can be adjusted depending on the contents of the pantry:
- 400 g of fatty pork, traditionally this is the underlining;
- 400 g of beef or rabbit;
- 200 g of chicken, duck, turkey or a little bit of everything;
- 400g smoked pork ribs;
- 700 g of fresh white cabbage;
- 700 g sauerkraut;
- 3 onions;
- 3 carrots;
- fresh mushrooms (mushrooms can be);
- a pair of garlic cloves;
- prunes 5-6 pcs;
- sour apple;
- 3 large spoons of tomato paste;
- pepper, caraway seeds, coriander;
- a glass of madeira or dry white wine;
- sugar and salt.
Raw meat, cut into large cubes, browned over high heat for 2-3 minutes. It adds onions, carrots, mushrooms, tomato paste and wine. Stewed together for 20-30 minutes. Fresh chopped cabbage needs to be crushed by hands, it is possible with salt, pickled cabbage - squeeze from brine. Put the cabbage in the meat. All the ingredients are stewed for another half hour. Then added soaked prunes, apples in cubes, salt, sugar, spices, smoked meats. After 40 minutes, the cabbage should become very soft. Garlic is added to the finished dish.
Red cabbage stewed with pork
This exotic recipe is for connoisseurs of delicate shades of taste.
An equal amount of red cabbage and lean pork is prepared separately. Small pieces of meat are browned over high heat.
Tasty recipe: How to stew cabbage in a pan?
Cabbage is stewed for 20-30 minutes in apple juice with wine. For 0.5 kg of cabbage you will need:
- 200 ml of juice;
- 50-70 ml of dry white wine;
- 60 g of sugar;
- cinnamon, cardamom, anise;
- salt and pepper.
Hot vegetables are placed on the bottom of the stewpan, meat is laid on top. To soften the taste add a couple of spoons of butter. The stewpan is covered with a lid or foil. The dish is brought to readiness in the oven for 15 minutes in the oven at 1700С.
Fresh tomato salad can be served on the table. Their taste will be emphasized and complemented by an unusual red cabbage dish.
