Almost all traditional Russian dishes are prepared from meat and vegetables. The fact is that such dishes are budget, hearty and very tasty.
Pork stewed with cabbage is one of them. Thanks to carefully selected simple recipes, any housewife, even without any special culinary skills, will be able to make fragrant, juicy pork with cabbage from the products available at home in a short period of time.
Let's get started?
Braised pork with cabbage - general principles of preparation
The dish will be delicious if you initially competently approach the preparation of the main ingredients: pork and cabbage.
Pork can be fresh and previously thawed. The meat is thoroughly washed, get rid of excess fat, films, then dried. Prepared pork is cut into pieces (size and shape depend either on the recipe or on individual wishes), or twist into minced meat.
Cabbage can be of any kind: white, Beijing, cauliflower, mix. Also, sauerkraut or a mixture of fresh and pickled cabbage is often used. The upper leaves of a fresh vegetable are removed, the head of cabbage is cut into large cubes, thin strips or any other shape. Sauerkraut is pre-dipped for a while in water, only after it is added to the rest of the ingredients.
Usually, the meat is first fried until half-cooked. Here, to enhance the taste, you can add onions, carrots, spices. Only after the pork has got a blush and is a little sweaty, add chopped cabbage to the dish. There is an option where meat and cabbage are laid out at the same time, then the dish will turn out to be less high-calorie.
Often other vegetables are put in the dish: potatoes, eggplant, zucchini, bell peppers, tomatoes. And also cereals: barley, rice. And mushrooms, apples.
Apple vinegar, a variety of spices, herbs will enhance the taste of fresh cabbage dishes. But with sauerkraut it is worth being careful: additional spices can interrupt the taste of pork stewed with cabbage itself, since there are enough of them in sauerkraut. Tomato paste or sauce, crushed tomatoes, and greens will open new flavors.
For cooking on the stove, it is best to use thick-walled pots, cast-iron pans and ducklings. You can cook pork stewed with cabbage and in a slow cooker, pressure cooker, oven.
There are many recipes and cooking methods: choose what you like and start creating!
1. Stewed pork with cabbage in sour cream and tomato sauce
Ingredients:
• 600 grams of pork;
• 1 head of cabbage;
• 2 carrots;
• bow;
• butter;
• sour cream;
• tomato paste;
• caraway seeds;
• salt;
• pepper;
• parsley.
Cooking method:
1. Pork finely cut into cubes.
2. Onions are cut into thin half rings. Fried in butter.
3. Add pork to the onion and fry.
4. After the meat becomes ruddy, add caraway seeds. Fry for about a minute.
5. Add washed, grated carrots.
6. Chop the cabbage, add it to the pan, and fry for several minutes.
7. Salt, pepper.
8. Pour a glass of water. Cover, simmer for about 40 minutes.
9. Tomato paste and sour cream are mixed. Add the mixture and finely chopped parsley after cooking the cabbage. Mix thoroughly, stew for 5 minutes.
2. Stewed pork with sauerkraut
Ingredients:
• 700 grams of pork;
• 500 grams of sour cabbage;
• vegetable oil;
• bow;
• 2 cloves of garlic;
• a teaspoon of caraway seeds;
• 1 apple or a couple of tablespoons of apple juice;
• salt and black pepper to taste.
Cooking method:
1. Heat vegetable oil in a pan over medium heat.
2. Pork is cut into large pieces (about 2 centimeters thick). Fry the meat in a pan on both sides.
3. On a frying pan, fry finely chopped onions, shredded cabbage, and garlic. Season the products with caraway seeds, apple juice or small cubes of fresh apple, salt, pepper. Stew for about 3-4 minutes.
4. Spread the fried pork on top of the cabbage, cover, reduce heat. Stew until soft pork. Stir occasionally.
3. Stewed pork with cabbage, mushrooms, sausage
Ingredients:
• 1.5 kilograms of sour cabbage;
• a handful of prunes;
• dry mushrooms;
• 400 grams of sausage;
• 250 grams of pork;
• 250 grams of beef;
• 100 grams of bacon;
• 150 milliliters of dry red wine;
• a tablespoon of caraway seeds;
• a teaspoon of dry marjoram;
• a pair of bay leaves;
• black allspice;
• vegetable oil;
• salt;
• ground black pepper.
Cooking method:
1. Put the cabbage in a pan, pour a liter of boiled water.
2. Add prunes, bay leaves, allspice to sauerkraut. Stew for 50 minutes.
3. Pour dry mushrooms with boiled water. After the mushrooms swell, they are cut into small pieces. Save water.
4. Heat the oil in a pan. Fry onion, sausage until a rosy shade.
5. In a separate pan boil a liter of water. Add chopped meat, bacon. After boiling, remove the foam. Cook meat with bacon for about 20 minutes.
6. Pork is transferred to cabbage. Add the fried onions, mushrooms, sausage. Stir and simmer for 20 minutes.
7. Pour red wine. Stew for 15 minutes.
8. Add caraway seeds, marjoram, salt, pepper. If desired, mix the ingredients with tomato paste. If there is little fluid, add water from the mushrooms.
9. Stew on low heat to saturate the taste of the dish. Long cooking improves palatability.
4. Stewed pork with cabbage and pearl barley
Ingredients:
• 2/3 cup pearl barley;
• bow;
• 300 grams of pork;
• 300 grams of sauerkraut;
• a teaspoon of sugar;
• 1-2 tablespoons of baked butter;
• ground black pepper;
• a pair of bay leaves;
• a teaspoon of caraway seeds.
Cooking method:
1. Pearl barley is soaked for 1.5-2 hours in cold water.
2. Fry the onion in vegetable oil.
3. The meat is cut into large cubes, fried until golden brown.
4. Put the onion and pork in a pan.
5. Put the cabbage on the meat.
6. Sprinkle a teaspoon of sugar, caraway seeds.
7. Pearl barley is placed on the cabbage.
8. Fill with water, taking into account the barley coating.
9. Bring to a boil. Reduce heat and stew for an hour. The dish is ready.
5. Stewed pork with cabbage (minced meat recipe)
Ingredients:
• 900 grams of minced pork;
• a small head of cabbage;
• 50 grams of butter;
• half an onion;
• bell pepper;
• vegetable oil for frying;
• 2 tablespoons of water.
Cooking method:
1. Stuff the minced meat in a pressure cooker, fry in the "Frying" mode for about 6-8 minutes. Salt, pepper, add your favorite spices.
2. Add chopped onion, bell pepper, shredded cabbage. The ingredients are thoroughly mixed.
3. Chopped butter is placed on top of the cabbage.
4. Cook in a pressure cooker for about 12 minutes at high pressure. The dish is ready.
6. Stewed pork with fresh and sour cabbage and bacon
Ingredients:
• a handful of dried mushrooms;
• a tablespoon of melted lard (lard);
• 250 grams of bacon;
• 500 grams of pork;
• 900 grams of sauerkraut;
• average head of cabbage;
• 6 dry juniper berries or allspice in the form of peas;
• 4 bay leaves;
• 2 glasses of water;
• 250 milliliters of red wine;
• 500 grams of sausage;
• salt;
• pepper;
• a couple of tablespoons of honey.
Cooking method:
1. Lard is melted in a large pan. Bacon is added to it, fried.
2. Add chopped meat, fry.
3. Stack soaked chopped mushrooms. Add both types of cabbage, juniper berries or allspice, bay leaf. Salt, pepper.
4. Pour with two glasses of water. Stew until the meat is softened for about one hour.
5. Pour a glass of wine. Add sausage, honey. Cook over low heat for 20 minutes.
7. Stewed pork with cabbage and potatoes
Ingredients:
• 500 grams of fresh cabbage;
• 500 grams of sauerkraut;
• 500 grams of pork;
• onion;
• 1-2 tablespoons of tomato paste;
• 2-3 potatoes;
• salt;
• pepper;
• Bay leaf;
• ground black pepper;
• vegetable oil.
Cooking method:
1. Wash meat, cut into portioned pieces.
2. Peel the carrots, wash them, rub on a coarse grater.
3. Onions are washed, peeled, cut into thin half rings.
4. Potatoes are cut into medium-sized cubes.
5. Boil water (1 liter). Immerse the potatoes. Boil it over medium heat until cooked (about 20 minutes).
6. Heat the pan. Vegetable oil is poured, pieces of pork are laid out. Fry until golden brown on all sides for 10 minutes.
7. Add onions, carrots. Stew all the ingredients for about 5 minutes.
8. Sauerkraut is washed and squeezed. Fresh cabbage is finely chopped. Both types of cabbage are mixed.
9. Pork and cabbage are combined. Stew with occasional stirring for an hour over low heat.
10. Add tomato paste, bay leaves. Salt, pepper. Mix thoroughly.
11. Add boiled potatoes. Re-mix. Stew for 15 minutes over low heat. The dish is ready.
Braised Pork with Cabbage - Useful Tips
• Sour foods: tomatoes, pasta, vinegar inhibit cooking vegetables, so put these foods at the end of cooking.
• Also add sour cream at the end of cooking.
• To prevent cabbage from boiling, it is better to pre-fry pork.
• The dish will turn out tastier and more tender if you use a mixture of vegetable and butter for frying and stewing.
