What could be easier than making stewed cabbage with minced chicken. Especially described step by step recipe with photo.

Ingredients

• Cabbage - 1 not very large head of cabbage.
• Chicken mince - 1 kg
• Onion - 1 regular head
• Carrots - 1 piece of medium size
• Red pepper - 1 piece
• Sunflower oil, spices, salt by taste, little water.

How to cook minced cabbage stew

Chop the onion not coarsely, grate the carrots on a coarse grater.

Chop the red pepper, first removing the core.

Defrost chicken mince if suddenly it was in the freezer.

Shred cabbage.

We heat the vessel by pouring sunflower oil into it and fry the onion until golden brown.

We add carrots.

After a while, add the pepper.

After frying the vegetables, add salt and spices. After we add minced chicken and continue roasting.

When the minced meat is slightly fried, add the cabbage. Do not be afraid that at first it will not enter all of you. As it roasts, the moisture from the cabbage will evaporate, the volume will decrease, and you can add another portion of the cabbage by mixing it with the contents.

When all the cabbage is laid, add a little water (to close the bottom), add salt and spices to taste. Close the lid, reduce the power of the stove by about half, stirring occasionally, bring the dish to full readiness, cabbage stewed with minced meat should have a characteristic brown tint.

There are such amazing dishes: in the summer we love them for their freshness, and in the winter for their satiety, although the composition of the products does not change over and over again.

Today we will tell you how to stew cabbage with minced meat in a pan, and you can see for yourself the existence of such a culinary paradox. It is suitable for both lunch and dinner, and it also cooks quite quickly, but that's not all, we'll make it incredibly healthy!

Let's not argue, there are foods that simply cannot be cooked harmless. We usually submit them to New Year or other major holidays. Aromatic and hot, but incredibly greasy. For every day, of course, you need something more useful and gentle for the body, but preferably, the same tasty. And the recipe for stewed cabbage with minced meat will help us a lot with this.

Recipe for stewed cabbage with minced meat

Ingredients

• Minced meat - 500 gr + -
• White cabbage- 750 gr + -
• - 1 PC + -
• - 1-2 pieces + -
• - 2 pcs + -
• - 1 tbsp. + -
• - taste + -
• Greens - for decoration + -

How to cook cabbage with minced meat in a pan

First, let's prepare all the products

• The cabbage must be washed and the top leaves removed if necessary. Peel the onion, cut off the coarse skin of the carrots. Tomatoes and greens are just mine.
• Chop the onion as you like, but not too finely. Cabbage stewed with minced meat is rather a dish"Rustic" so all the ingredients should be felt.
• Add 1 tablespoon of oil and 2-3 tablespoons of water to a non-stick frying pan. We heat it up on the very small fire and put the onion there. Stir occasionally and wait until it becomes translucent.
• While the onions are fried, cut the carrots, and then add them to the pan and mix everything again. Fry until the carrots soften, it will take about 3-5 minutes, depending on the volume.

It's the turn of the minced meat

If there is a possibility, we do it ourselves, but if there is no such possibility, we take any ready-made purchased one.

• Add minced meat to vegetables and fry it, periodically kneading it with a spatula until it crumbles into small pieces.
• Cut the tomatoes into small pieces. If you get vegetables with a thick skin, they must first be blanched. Add the tomatoes to the pan, stir and leave for a couple of minutes.
• When we sent the tomatoes to stew, immediately after them we throw in the spices. Put salt and ground black pepper to taste, you can also add other ingredients: basil, French herbs, thyme.
• Shred the cabbage, add it to the pan and mix everything again. Add half a glass of water there, mix again, cover with a lid and leave to stew.
• After the cabbage has stewed, stir it again, cover it again and let it stand for a while. At this time, we cut fresh herbs. We open the cabbage, sprinkle with it and serve beautifully.

How long to simmer cabbage with minced meat in a pan? This primarily depends on the cabbage itself. The older she was, the longer.

• For a young head of cabbage, 7-10 minutes is enough for the dish to turn out confidently stewed, and if you want to preserve the structure, then reduce the time to 5 minutes.
• Ripe cabbage needs to be stewed longer, about 15 and 10 minutes, respectively.

Instead of water, especially if you are not cooking with fresh vegetables, you can add a little tomato juice... Then the dish will turn out to be more tomato and slightly “pickled”. The taste of young cabbage is best left natural and limited to water.

Now you also know how to stew cabbage with minced meat in a pan, and we wish you bon appetit!

Vegetable dishes are often considered the healthiest and meat dishes the most satisfying. We bring to your attention and appetite a simple recipe for a dish of vegetables and meat, today we will consider how to cook stewed cabbage with minced meat. Step by step photos help you figure it out faster. In addition to cooking the second course, you can use this technology to make a filling for pies or pie.

What do you need?

Ground beef - 300-400 gr.
Cabbage - ⅓ (third) or ½ (half) head of cabbage (depending on size)
Onion-turnip - 1pc.
Greens - dill, parsley
Spices - salt, pepper, curry

How many servings did you get?
From the amount of products that were listed above, we got a dish for 6-8 servings. It depends on how much your food is dietary, and how much you are used to eating.

Scroll necessary ingredients is known, let's go directly to the process.

How to cook minced cabbage stew

1. Preparation of food

Pre-worth defrost minced meat if you have it frozen. There is no need to cut into pieces in advance, we will do it right in the pan.

Peel the onion from the husk, rinse in running water and cut into strips or squares.

Grinding greens, which should also be rinsed with water first. Dill and parsley were used from greens.

Cabbage should to clear from dirty and damaged leaves, remove the dark layer (which forms on the cut if the cabbage has been lying for a while).

It is more convenient to cut cabbage on a special grater for shredding, but you can also do it with a wide blade. For this we cut half a head of cabbage into strips 3-4 centimeters wide and cut into strips. It is much more convenient to stratify a piece so that it does not crumble when cutting.

This operation can be carried out in parallel with the next step in the preparation of stewed cabbage, namely:

2. Frying onions and minced meat

We take the frying pan, you can small (in which we will only fry the minced meat and onions) or more, in which we will subsequently stew the cabbage. It is better to take a thick-walled one without a Teflon coating, but since almost all modern models have it, this is absolutely not critical.

Pour vegetable oil , lubricating the bottom of the pan with it, heat it over medium (or slightly more) heat. And toss in the chopped onion. You need to fry the onion for 5-7 minutes until golden brown and softened.

After that we put Ground beef a piece in a pan with onions. Using a knife and fork, gently grind the fried minced meat... The main thing is not to scratch too much non-stick coating, if there is one, or chop the minced meat separately, and only then place in the pan.

When the minced meat is fried, there is an opportunity, and also a little salt. Or do it at the end of stewing cabbage, which we have already come to.

Curry does not need to be used a lot, like any other seasoning, since the aroma is very strong. And if you wish, you can not use it at all, the taste will be a little more boring.

3. Stewing cabbage with minced meat

Chopped into strips put the cabbage in the pan to the rest of the fried foods. Gently mix our dish (because at first the volume of cabbage is very large, and it now and then strives to run over the edge).

Top up with boiled hot water , with a layer of about 1-1.5 centimeters. We slightly reduce the heat of the burner and close the lid tightly.

Stirring occasionally, simmer cabbage for 40-45 minutes, or until all the water has evaporated and the cabbage becomes soft (easily pierced with a fork).

5-10 minutes before shutdown season with herbs and spices, add salt if necessary.

Stewed cabbage with minced meat ready, bon appetit!

Having studied how to cook stewed cabbage with minced meat, the preparation of such dishes in the future will be easier for you, and you can safely say that you know firsthand.

Ingredients:

• a small head of cabbage;
• 1 onion;
• 1 large carrot;
• 400 grams of minced meat;
• salt to taste;
• herbs or seasoning.

This easy-to-prepare dish is delicious and healthy. Cabbage contains fiber, a large number of vitamin C, promotes the growth of bones and muscle mass, which is very important for children. , but today we cooked it traditionally in a pan.

Photo recipe for stewed cabbage with minced meat:

Stewed cabbage according to the classic recipe is very tasty - it is a separate dish that is useful and pleasant to eat at least one without additives, even with meat, chicken, minced meat, mushrooms, sausages or sausages.

Previously, this dish was cooked in a saucepan or pan. Now it is delicious, simple and quick to stew cabbage in a slow cooker - it turns out no worse than in a dining room.

Cabbage is one of the main dishes of Russian and European cuisine... Hundreds of recipes and options find their lover, every housewife knows how to cook cabbage, adding to famous recipes its zest.

So I am no exception, cabbage in all forms is present on my dining table often and regularly. Pickled and pickled, fresh in salads and side dishes, borscht and cabbage soup, pies and casseroles.

Your favorite vegetable goes well with meat and potatoes, dough and other vegetables. Healthy, low-calorie and remarkably tasty - all this is about her, the queen in our gardens and on our table.

The classic recipe for stewed cabbage in Russian. Very tasty and simple, suitable as a side dish for any meat dish.

What products do you need:

• fresh early white cabbage kilo;
• one medium carrot;
• one onion;
• salt a teaspoon;
• flour a tablespoon;
• tomato paste 2 tablespoons;
• Bay leaf hic;
• butter 50 g, vegetable 50 g;
• ground black pepper to taste.

How delicious to stew cabbage:

1. We clean and wash vegetables. Shred cabbage into strips, carrots on a coarse grater, onions - small cube.
2. We will cook in a brazier-pan with high walls or in a cauldron.
3. We put the brazier on the fire and pour in the vegetable oil. Saute the onion until golden brown.
4. Add carrots and fry with onions until soft.
5. We spread the cabbage and reduce the heat to medium, close the lid tightly.
6. In a small frying pan, fry on butter flour until golden brown and add to it tomato paste, mix quickly and pour in a glass of water in small portions, stirring continuously, add salt. As soon as it boils, we remove it from the chase and pour it into the cauldron.
7. Simmer cabbage under a tightly closed lid until tender for 10-15 minutes. Pepper, add a bay leaf and turn off the stove. Let it brew for a dozen minutes. Can be served on the table.

Households will appreciate your efforts perfectly!

We will do for Sunday family dinner with relatives, the meat can be different, but we will take turkey fillets so that after lunch we have the strength to go for a walk or play outdoor games, and not just lie there digesting heavy beef or pork. You can do it by laying out in layers in portioned pots, or you can do it like me - everything in a deep baking sheet and tightly foil on top.

• a pound of turkey fillet;
• a pound of potatoes;
• a head of cabbage by half a kilogram;
• two medium onions;
• one large carrot;
• vegetable oil three tablespoons;
• salt pepper;
• half a glass of sour cream;
• bay leaf.

Preparation:

1. We clean and wash the vegetables, cut the head of cabbage into small strips about a teaspoon and wrinkle it with our hands, thoroughly and with diligence, this is necessary to reduce the volume.
2. We pass the turkey fillet through a meat grinder or cut into thin strips, as anyone.
3. Pour butter on a baking sheet and spread the meat, evenly distributing it over the entire baking sheet, add a little salt and pepper.
4. On top of the meat, place the potatoes, chopped into strips.
5. The next layer is to put a mixture of cabbage with onions and carrots, be sure to pour the released juice into a baking sheet, seal with your hands, grease with sour cream, put a bay leaf and cover with foil.
6. We put in the oven, preheated to 200 degrees, and cook for exactly one hour.

I really like the speed of preparation, and my homemade taste and satiety of the dish!

Well, the multicooker is a well-known assistant, I laid everything down and wait for it to ring, which is ready!

Ingredients:

• a kilo of white cabbage;
• one large carrot;
• two onions;
• sausage packaging;
• two red meaty tomatoes;
• a teaspoon of salt
• spices to taste.

Recipe:

1. Wash, peel and chop vegetables into small strips, cut onions into cubes.
2. We turn on the multicooker in the frying mode for 15 minutes, pour oil into the bowl and put the onion, fry, stirring occasionally, until golden brown and add the carrots.
3. Fry until tender, and add sausages cut into small pieces. We fry them with diligence.
4. We spread the tomatoes and fry together with other vegetables and sausages.
5. After about five minutes, add the cabbage and mix thoroughly, pour in half a glass of water.
6. Close the lid tightly and switch to stewing or soup cooking mode for 25 minutes. Be sure to stew closed!
7. After the signal, you can release the steam and eat.

Fast and delicious!

It seems to me that I have always known this recipe. This is how my grandmother and great-grandmother cooked, this is how my student daughter can cook, and my whole family loves this dish very much, for which we serve potatoes on our table.

• small forks;
• a pound of minced meat of any;
• two tomatoes;
• two onions;
• one bell pepper;
• a teaspoon of salt;
• a third of a glass of vegetable oil;
• ground black pepper;
• bay leaf.

Preparation:

1. We wash and clean the vegetables, remove the seed chamber from the pepper.
2. We put the cauldron on the fire and pour oil into it. We spread the minced meat, salt and pepper well. Fry while stirring.
3. Cut the onion into small cubes and put it on top of the meat, when it becomes lightly fried, stir.
4. Add three carrots to the cauldron, continue stirring occasionally, at this time cut the pepper into thin half rings.
5. Put the pepper in a cauldron and continue frying, cutting the tomatoes into strips.
6. Put the tomatoes, mix and chop the forks. It can be launched into the cauldron in batches as you cut it and do not forget to mix.
7. When all the cabbage is in the cauldron, throw the lavrushka on top, pour in a glass of water and close the lid tightly.
8. Simmer over medium heat for half an hour, stirring occasionally.

Well, very tasty and satisfying, bon appetit!

See what you can cook with cabbage for the winter:

1. Delicious sauerkraut: a classic recipe and recipes for how to ferment cabbage for the winter

Stewed cabbage with chicken and potatoes in a saucepan (in a pan)

You can cook with fillets, or you can simply chop the chicken into small pieces and cook with the bones.

What do you need:

• chicken meat a pound;
• a head of cabbage per pound;
• 6 medium-sized potatoes;
• one onion;
• one carrot;
• two tomatoes;
• vegetable oil 3 tablespoons;
• a couple of cloves of garlic;
• lavrushka leaf;
• a teaspoon of top salt;
• pepper and seasonings to taste.

The whole cooking process:

1. We will wash and clean the vegetables.
2. We put the cauldron to warm up and pour oil into it. Pour in finely chopped garlic and fry until golden brown, stirring occasionally.
3. Chop the chicken into pieces and send it to fry in a cauldron with salt, pepper and spices, stirring occasionally.
4. Cut the potatoes into large slices and add to the cauldron when the chicken turns golden brown.
5. We cut the onion into small slices and send it to the cauldron, do not forget to stir.
6. Three carrots and send them there.
7. The next line of tomatoes is large cubes, and then a head of cabbage in strips.
8. Pour in a glass of water, close the lid tightly and simmer for a quarter of an hour. Ready!

Bon Appetit!

This is just as a side dish for a meat dish or filling in a cabbage pie.

• fresh white cabbage kilo,
• one onion,
• two tablespoons of tomato paste
• one carrot,
• salt one tsp,
• ground black pepper
• three tablespoons of vegetable oil,
• a tablespoon of sugar
• one leaf of lavrushka.

Preparation:

1. Put everything at once except for tomato paste and lavrushka in a roasting pan and stir.
2. Close tightly with a lid and put on medium heat.
3. Dissolve the pasta in a glass of water and add to the brazier when it boils. Simmer for about twenty minutes under a tightly closed lid, stirring occasionally.
4. Put the lavrushka when we turn off the stove.
5. Let stand on a hot stove for 10-15 minutes to get it.
6. You can eat.

If you cook like a filling in a pie, then the water in which to dilute the tomato paste - a little, literally a couple of spoons, and simmer with the lid open so that excess moisture evaporates.

Sauerkraut stew with minced meat

We will cook with minced meat and rice. This is my favorite recipe, I cook it this way most often. It turns out to be a completely independent dish, tasty and very satisfying. In my family he enjoys a special love for the ease of preparation and speed of eating.

Ingredients:

• ground meat any meat but best of all pork, so fatty;
• rice two glasses;
• sauerkraut with carrots liter bowl;
• salt and pepper to taste;
• two onions;
• vegetable oil by eye to cover the bottom of the brazier by three millimeters;
• leaf of lavrushka.

1. Pour oil into the roasting pan and set the minced meat to fry, breaking it into small pieces with a spoon. Salt and pepper it the way we would salt it if we cooked one minced meat, and pepper, of course, is thicker, based on the full volume of the dish.
2. We clean, cut the onion into small cubes, add it to the minced meat when it becomes slightly fried, and fry it together a little.
3. We put the cabbage into the brazier, washed from excess salt and thrown into a colander, mix and close the lid tightly. We simmer for ten minutes.
4. Pour in the washed rice and pour three glasses of water, stir and simmer over low heat after boiling for another 15 minutes, throw in a leaf of lavrushka, turn off the heat and do not touch for another fifteen minutes so that the dish is infused.

It turns out yummy and delicious, you will lick your fingers right to each and every one!

It's just that we have already stewed with sausages in this selection, now let's stew not only with sausages, but also add potatoes.

• a pound of sausages;
• a liter bowl of sauerkraut;
• one large onion;
• two tomatoes or a tablespoon of tomato paste;
• a liter bowl of peeled and large sliced ​​potatoes;
• vegetable oil 5 tablespoons;
• pepper and salt;
• leaf of lavrushka.

Preparation:

1. Pour butter into the roasting pan and set to fry the onion, cut into small cubes, until golden brown.
2. Pour in the sliced ​​sausages and lightly fry.
3. Add potatoes and fry everything together.
4. We spread the cabbage thoroughly washed and thrown into a colander and pour in the tomato paste diluted in a glass of warm water, stir, throw in the lavrushka and close it tightly with a lid.
5. After boiling, simmer over low heat for about twenty minutes.

When serving, you can sprinkle with finely chopped herbs. Bon Appetit!

Stewed cabbage with mushrooms and chicken in a cauldron

We will do not only with mushrooms, but also with chicken, you can do without it, but chicken is definitely tastier.

• a pound of fresh cabbage;
• chicken fillet three hundred grams;
• one large onion;
• one carrot;
• boiled mushrooms, any, half-liter bowl, as much as possible, you can't spoil cabbage with mushrooms;
• vegetable oil a quarter cup;
• pepper and salt to taste.

Preparation:

1. Pour butter into a roasting pan and fry the mushrooms, cut into small pieces until half cooked, add finely chopped fillets and fry together with the mushrooms.
2. Add the onion, cut into small cubes, and fry lightly with the mushrooms.
3. The next turn of carrots, grated on a coarse grater, also lightly fry.
4. Put the cabbage, cut into strips, mix and close the lid tightly. We simmer for ten minutes, salt, pepper and simmer again for another ten minutes under a tightly closed lid on the smallest flame.

Bon Appetit!

"Bigos" (Bigus) with cabbage, potatoes and chicken, as in the Soviet soldiers' canteen - video recipe

Bigos or in common people Bigus is Polish, Lithuanian, Ukrainian or Belarusian a traditional dish from sauerkraut or salted. In Soviet times, soldiers in the Soviet army were often given such a sauerkraut dish.

Today there is no Soviet Union and housewives have learned to stew Bigus (Bigos) with meat and fresh cabbage potatoes.

The advantage of this dish is that a very aromatic and interesting combination of meat is obtained from simple ordinary products.

How to cook delicious stewed cabbage: secrets and tips

There is only one secret - do not leave the cooking dish unattended! When frying, stir constantly to prevent burning, and if it has already begun to sprinkle and stick, then quickly pour in a little water and stir!

When stewing on low heat under a tight lid, there is nothing to climb into the pan over and over again and release steam, just stir at the beginning and at the end of stewing!

Go for it, and you will succeed!