How to extinguish cabbage with meat

Ingredients

• 500 g of beef or other meat;
• Vegetable oil - for frying;
• 1 kg of cabbage;
• 1 medium onion;
• 1 medium carrot;
• 1 tomato;
• ½ cup of boiling water;
• dill, salt and pepper - to taste.

For extinguishing can take white, Peking, cauliflower, fresh or sauerkraut. Pieces of meat can be replaced with meat, sausages or sausage, but you can do without meat ingredients. A variety of flavors to help the vegetables, mushrooms, prunes, beans, tomato paste, various spices.

preparation

Meat cut into thin slices.

In a frying pan, heat the oil, add the meat and fry it slightly and cook in its own juices for about 20 minutes, covered with a lid.

Fresh cabbage, rinse well and chop.

If you are using sauerkraut, first iterate through it and cut into uniform pieces. To remove the excess acid, cold water rinse cabbage.

Onions clean and finely chop.

Carrots clean and rub on a coarse grater.

Tomato clean from skin and cut into small cubes.

The meat, add the onion, carrot and tomato. Stir.

Add the cabbage. If it works with a slide, not scary: Vegetables necessarily Ujar.

Shredded cabbage may be pre-fried in oil to a golden shade. This will give the dish a pleasant appearance and aroma. Better to choose unrefined oil: it is fragrant.

Pour in a little boiling water or broth (with the last cabbage is delicious) and cover the pan with a lid.

Simmer over low heat, stirring every 5-7 minutes. If you can not stand the smell of preparing cabbage, put in a pan, a large piece of stale bread. This will help get rid of the smell. Before you turn off the stove, remove the bread.

Cooking time depends on the age of cabbage: a young quenched 10-15 minutes, the old and dense - about 30 minutes.

To get a pleasant sour-sweet taste, for 7-10 minutes until cooked you can add to the pan in a teaspoon of sugar and vinegar. If you cook sauerkraut, vinegar should not be added.

If cabbage stew too long, it will turn into mush. Willingness is determined by the softness and taste: should appear peculiar sharpness and bitterness.

Make a thick dish meal will help. For 4-5 minutes until cooked add the per kilogram of cabbage and 1 tablespoon flour, fried in oil or dried in a pan until light beige.

When the cabbage is ready, season with salt and pepper it. Mix well, cover and let it brew for a few minutes.

Before serving, add your favorite greens.

Incidentally, stew cabbage possible and in an oven at a temperature of 165-170 ° C to the boiling was minimal.

See also:

• How to cook the meat in the pot: the rules, the subtleties, recipes →
• RECIPES: 4 Winter salad with cabbage →
• How to cook beets and how to speed up the process →