Stewed cabbage with meat. The perfect recipe for delicious stewed cabbage
Stewed cabbage with meat
600 gr. pork or any other meat
150-200 ml. water for stewing meat
1.5 kg. white cabbage
150 gr. onions
200 gr. carrots
1 tsp cumin
1 tsp ground coriander
Ground black pepper to taste
Salt to taste
2 tbsp. tomato paste + 350 ml. water (you may need additional water during cooking)
Vegetable oil for frying
1 bay leaf
Cooking method.
Prepare the food, cut the meat into small pieces, similar to goulash.
Shred or chop the cabbage as per your convenience. Chop the onion as desired, not finely, grate the carrots on a coarse grater.
Fry the meat in vegetable oil until golden brown. Add onions and carrots to the browned meat. Fry all ingredients together until vegetables are soft.
Then add cumin, coriander, ground black pepper to all the ingredients and fry them for about 30 seconds, then add 150-20 ml. water and simmer the meat, covered, over low heat for 10-15 minutes.
After the specified time, gradually add cabbage to the meat and lightly fry it, stirring occasionally. After all the cabbage has been fried and slightly reduced in size, you need to salt it to taste, add 350 ml of water, in which you need to dissolve 2 tbsp in advance. tomato paste and bay leaf. Cover the pan with a lid and simmer the cabbage and meat under the lid over low heat until the cabbage is completely cooked. (Watch the process of preparing the dish; you may have to periodically add water to the dish during cooking. This depends individually on your cabbage that you will cook, since it is not always juicy enough. Do not add a lot of water at once, about 150 -200 ml., since cabbage and meat should be stewed, not boiled).
After the cabbage is ready, if necessary, you need to add salt to taste, add ground black pepper and perhaps you need to add sugar, be guided by the tomato paste that you will use.
Bon appetit!
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