Stewed cabbage with meat in a cauldron

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to stew cabbage with meat in a cauldron on the stove? Prepare the necessary ingredients for this. If you, like me, have pork, choose brisket. It contains the necessary amount of lard, which makes the dish juicier and more flavorful. You can also use any other meat.

2. STEP 2

   

   Cut the pork into small pieces.

3. STEP 3

   

   Heat the cauldron until hot and pour vegetable oil into it. Add chopped pork belly and fry for 10-12 minutes. Juice will appear from the meat.

4. STEP 4

   

   While the meat is frying, peel the onions and carrots, rinse to remove dirt and chop. Chop the onion and grate the carrots on a coarse grater.

5. STEP 5

   

   Add onions and carrots to the fried meat in the cauldron. Stir. Continue frying everything together for another 5-7 minutes.

6. STEP 6

   

   Finely chop the cabbage.

7. STEP 7

   

   Place the prepared cabbage in a cauldron with the meat. Stir and cover with a lid. Simmer over low heat for 20-25 minutes.

8. STEP 8

   

   After 10 minutes the cabbage will decrease in size. Add tomato paste to it. Add salt and spices to taste. Add bay leaf for flavor. I use only ground pepper as a spice. Mix everything and leave to continue cooking.

9. STEP 9

   

   The cabbage should become soft. Place the finished dish on plates and serve hot. Bon appetit!

Comments on the recipe

tatyanochka2022

08.12.2023

4.6

The stewed cabbage with meat turned out very tasty! Tomato paste gave it sourness - soft, pleasant, bay leaf - aroma and spicy taste. Due to the fact that my pasta was very thick and rich, I took a little of it - one teaspoon, which turned out to be enough. I prepared the cabbage with meat quite quickly. Fry the pork cut into pieces in a cauldron until golden brown. While the meat was roasting, I started cooking vegetables. I chopped onions and carrots and added them to the meat. I finely chopped the cabbage, put it in a cauldron, mixed everything, and simmered a little. Lastly, I added tomato paste, salt and bay leaf. Simmered stewed cabbage with meat in a cauldron over low heat until cooked. The cabbage and meat became soft, tender and juicy, although my cabbage had a dense head and hard leaves. The acid turned out perfect. I supplemented the cabbage with boiled potatoes and butter. Thanks for the wonderful recipe!