Stewed cabbage with meat and mushrooms: recipes

HomeRecipesHot dishesStewed cabbage with meat and mushrooms

Category: Main courses

Author: Irina Rogozina

4-5 servings

30 minutes

81 kcal

This article will talk about how to prepare stewed cabbage with meat and mushrooms using a simple step-by-step recipe. You will receive a list of ingredients for the dish, cooking time and calorie content. You can “conjure up” an excellent family dinner thanks to the information from the article and high-quality photographs that complement each stage of creating the dish.

Kitchen appliances and utensils: stove, deep frying pan with lid, cutting board, knife, wooden spatula, glass.

Cooking rules

First of all, you need to prepare the cabbage. If this is a fresh vegetable, then you need to remove the top contaminated leaves and then cut the head of cabbage into quarters. After this, you need to cut out the stalk and chop the cabbage into thin strips.

Do you want to stew sauerkraut? Then choose a product that is not peroxidized, then the cabbage will not have to be washed, and this will allow you to retain more vitamins. If the cabbage is fermented in large pieces, then you need to cut them into strips, just like a fresh vegetable.

You can use any meat, but keep in mind that different varieties require different amounts of time to cook. If you need to prepare a dish faster, it is best to cook cabbage with chicken or pork. If you want to use beef, you will have to simmer longer.

You can take fresh mushrooms; most often, champignons and oyster mushrooms are used. If you have wild mushrooms in stock, they must first be cooked until tender.

Interesting facts: cabbage is especially useful for older people. This vegetable contains substances involved in bone metabolism and protect against the development of osteoporosis. In addition, there is evidence that eating cabbage reduces the risk of developing Alzheimer's disease.

Recipe Stewed cabbage with pork and mushrooms. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Stewed cabbage with pork and mushrooms.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of cabbage stewed with pork and mushrooms is 141.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Stewed cabbage with mushrooms and meat in a frying pan

You can cook delicious cabbage with mushrooms and meat in a frying pan; the dish turns out juicy and very tasty. It can be served plain or with mashed potatoes.

• 400 gr. boneless pork;
• 700 gr. cabbage;
• 250 gr. fresh champignons;
• 2 onions;
• 1 carrot;
• 2 teaspoons of tomato paste;
• salt, ground black pepper to taste;
• ½ cup vegetable oil, maybe a little less if the pork is fatty;
• 1 teaspoon khmeli-suneli.

Wash and dry the meat well, cut into small cubes. We wash the mushrooms, cut them into slices, chop the onion finely. Grate the carrots into strips. Now let's start with the cabbage, free the head of cabbage from the top leaves and cut out the stalk. Shred into thin strips.

Take a frying pan with high sides and pour vegetable oil into it. We heat it up. As soon as the oil is hot, drop the meat into it. Fry over high heat until the meat becomes crusty and the oil becomes clear again.

How to deliciously stew cabbage with minced meat - recipe from the cookbook

In one of my articles, I already wrote several recipes on the topic: what to cook from minced meat. And there you will find very tasty and unusual cooking methods that you may have never heard of. Now I will write a very simple version of using this product, maybe even banal. I found this recipe in an old cookbook. And now I’m sharing with you.

Ingredients:

• white cabbage - 900 gr.
• minced pork and beef - 900 gr.
• onions - 1 pc.
• carrots - 1 pc.
• bell pepper - 1-2 pcs.
• salt - 1 tsp.
• sugar - 1.5 tbsp.
• tomato paste - 70 gr.
• water - 1 tbsp.
• mixture of peppers and red hot pepper - to taste
• sunflower oil for frying - 4 tbsp.

Ingredients:

1. First you need to bring the vegetables into the desired form: wash, peel. Cut the onion into half rings, carrots and peppers into thin strips, and chop the cabbage.

2. Pour vegetable oil into a frying pan (it is better to use refined oil for this purpose) and heat it. First, sauté the onions until translucent. Next, add the carrots and cook until lightly golden. Pepper is added next. Fry everything together for about 5 minutes, stirring occasionally.

3. Place the vegetable mixture on a sieve to drain the oil into a bowl. Pour this oil back into the pan and let the vegetables remain in the sieve.

4.Now you need to fry the minced meat. Place it in a heated frying pan and fry for about 10 minutes, breaking up any lumps.

5.Add cabbage to the meat, smooth it out and cover with a lid. Reduce the heat. At first there will be a large volume, but after a few minutes the cabbage will extinguish, release juice and shrink. When this happens, stir the contents of the container. Simmer for about half an hour, during which time stir a couple of times.

6.In a separate bowl, prepare the dressing. Mix tomato paste, water, salt, sugar and pepper until smooth.

7.After half an hour of cooking the cabbage, add the roast that has been on the sieve all this time and the tomato sauce. Mix everything well, taste for salt and acid. Simmer for another 2 minutes to allow all the flavors to combine.

8.Now you can put it on a plate and eat this hearty dish. I think it should appeal to all family members.

Cooking in a slow cooker

It’s even easier to cook stewed cabbage with mushrooms and meat in a slow cooker.

• 600 gr. cabbage;
• 300 gr. pork;
• 200 gr. champignons;
• 1 onion;
• 60 ml vegetable oil;
• 160 ml water;
• 0.5 tablespoon of tomato paste;
• 5-6 green onions;
• 0.25 teaspoon coriander;
• salt to taste.

We wash the pork and dry it. Cut the meat into cubes. Finely chop the onion. Take a multicooker bowl and pour oil into it. Place the bowl in the appliance and turn on the “frying” program. When the oil is hot, add the oil and onion into the bowl. Fry, stirring occasionally. When the meat is covered with a crust, salt and pepper it.

Add sliced ​​champignons to the meat and continue cooking on the same program for another two minutes. Then add finely shredded cabbage, mix and add hot water. Switch the device to the “stew” mode and cook the dish for 30 minutes.

Then open the lid of the device, test for the amount of spices, if necessary, add salt and pepper. Add ground coriander and tomato paste. Stir and simmer for another 20 minutes in the same mode. Place the finished dish on plates and sprinkle with finely chopped green onions.

Cabbage stewed with meat and vegetables

What do you need:

• pork or veal ribs – 0.3-0.4 kg;
• cabbage – 1 kg;
• tomatoes – 0.3-0.4 kg;
• sweet pepper – 0.3-0.4 kg;
• onion – 100 g;
• carrots – 100 g;
• prunes – 100 g (or 2-3 tbsp. tomato paste)
• salt, herbs, spices - to taste;
• refined vegetable oil - how much will be needed.

How to cook:

1. Cut the ribs into pieces so that there is one bone in each.
2. Shred the cabbage. Cut the peppers and carrots into strips, and the onions into thin halves or quarters of rings.
3. Pour boiling water over the prunes, drain the water after 10 minutes. Cut the steamed dried fruits into strips.
4. After dousing the tomatoes with boiling water, peel and cut into small cubes or slices.
5. Heat the oil in a cauldron, fry the ribs in it until golden brown, then add the onion to them.
6. After 5 minutes, add carrots and peppers to the cauldron, after another 5 minutes add tomatoes.
7. Simmer the ribs with vegetables for about 10 minutes, then add the cabbage. Simmer it for 20 minutes.
8. Add prunes and tomato paste, add a little water if necessary and continue cooking the dish for half an hour.

When serving this dish, it doesn’t hurt to sprinkle it with chopped herbs. Cilantro or parsley work well.

Stewed cabbage in the oven

You can cook stewed cabbage with meat and mushrooms in the oven. This dish takes longer to prepare, but it's worth it.

• 700 gr. white cabbage;
• 450 gr. boneless pork;
• 200 gr. champignons;
• 2 medium onions;
• 2 tablespoons of tomato paste;
• 1 tablespoon flour;
• spices to taste;
• vegetable oil for frying.

Our dish will finally be cooked in the oven, but we can’t do without frying. First, fry the finely shredded cabbage. Fry over low heat so that the cabbage is not so much fried as stewed. During the cooking process, salt the cabbage and season with tomato paste diluted in water. Simmer for a few more minutes.

Separately, fry the pork, there is no need to fry it too much, you need to ensure that the meat is covered with a crust. Therefore, we place the pieces in a well-heated frying pan in one layer. When one side of the pieces is browned, turn the meat over. Then salt and pepper the pork.

Culinary secrets

Even a novice housewife can stew cabbage with meat, but, I must admit, not all cooks make this dish equally tasty and appetizing. The following recommendations will help you avoid losing face.

• Choose pots or pans with thick walls and a thick bottom for stewing cabbage. It is important that these utensils retain heat well. Then the food will simmer without burning, and you won’t need a lot of liquid to prepare the food.
• Cabbage for stewing can be taken fresh or sauerkraut; sometimes the appetizer is made from a mixture of fresh and sour cabbage. It is better to avoid stewing red cabbage with meat, as it turns the ingredients purple. In this case, the cabbage should be stewed separately and served with the meat as a side dish.
• You can stew any meat with cabbage, but many gourmets believe that it tastes best with pork. Pig meat is also prepared faster than cow meat, and it costs less, so in this case it is advisable to give preference to it.
• At the first stage, it is advisable to fry the meat and some other vegetables included in the dish, then they will remain juicier. This will have a positive effect on the organoleptic qualities of the finished food.
• How long to simmer cabbage with meat depends on the specific composition of the dish; usually this process takes from 40 to 60 minutes.

The main ingredients can be supplemented with cereals, beans, mushrooms, various vegetables, and dried fruits. This allows you to include the dish in the family menu quite often, without fear that it will get boring.

Maybe,

Cabbage with chicken meat, stewed in a cauldron

It is convenient to stew cabbage in a cauldron; in this vessel the products are fried and stewed. Let's prepare a dish with chicken meat and frozen mushrooms.

• 700 gr. white cabbage;
• 500 gr. chicken fillet;
• 250 gr. frozen honey mushrooms;
• 2 onions;
• 1 carrot;
• 2 tablespoons of tomato paste;
• 2 bay leaves;
• ¾ glass of water;
• vegetable oil for frying;
• salt, pepper to taste.

We wash the chicken fillet, dry it and cut it into cubes. Finely chop the cabbage. We wash freshly frozen mushrooms with cold water; there is no need to defrost them. Finely chop the onion, the carrots can be cut into thin strips or grated. Shred the cabbage into thin strips. Sprinkle the cabbage with a little salt and crush it a little.

Take a cauldron and pour oil into it. When it warms up, first lower the onion, and after about five minutes add the carrots. Fry the vegetables until half cooked. Then add the mushrooms and chicken, fry everything together for about 10 minutes, stirring occasionally. The chicken pieces should change color, becoming lighter. Add salt and pepper.

Now add shredded cabbage, tomato paste and bay leaf. Stir, reduce heat and simmer covered for 40 minutes.

Stewed cabbage with beef and pickles

To prepare the dish, it is recommended to use a thick-walled cauldron, cast iron pan or stewpan.

Product composition

Compound:

• 400 g meat;
• bulb;
• carrot;
• 2 pickles;
• 300 ml cucumber pickle;
• 500 g cabbage;
• 50 g tomato sauce;
• 50 ml lean pasta;
• spices.

How to cook

Recipe:

1. The beef should be rinsed and cut into small pieces.

2. Peel the vegetables, rinse, then chop the onion into small cubes and grate the carrots.
3. In a saucepan you need to heat the oil and fry the beef in it until golden brown, then add the vegetables, stir and pour in a small amount of brine from the available volume. Next, cover the vessel with a lid and simmer for about 10 minutes.
4. Then add tomato sauce, mix the mixture, add shredded cabbage, then pour in a little more brine and cook for another 5 minutes. under the lid.
5. Now you need to pour in water so that it covers the cabbage, add salt and pepper, let the dish boil, and then turn on low heat, cover with a lid and simmer, stirring occasionally until the cabbage is cooked.

In 5 min. Before cooking, add bay leaf and chopped herbs to the pan.

Sauerkraut with mushrooms and meat

Sauerkraut is no less tasty, and mushrooms and meat complement it perfectly.

• 800 gr. sauerkraut;
• 1 onion;
• 2 tablespoons vegetable oil;
• 500 gr. beef brisket;
• 50 gr. dry porcini mushrooms;
• 1 tablespoon flour;
• 100 gr. sour cream
• salt, pepper to taste.

Remove the meat from the bones and cut into small pieces. Heat the oil in a cauldron or frying pan with high sides. Finely chop the onion. Dip the onion into the oil and fry it for about 5 minutes. Then add the pieces of brisket and fry. Cook the meat over medium heat for about 10 minutes.

Fresh cabbage stewed with pork

What do you need:

• pork – 0.5-0.7 kg;
• fresh white cabbage – 0.7-0.8 kg;
• carrots – 100-150 g;
• onion – 100-150 g;
• tomatoes – 0.35-0.45 kg;
• refined vegetable oil – 40-60 ml;
• salt, seasonings for cabbage - to taste.

How to cook:

1. Wash the pork, remove films and excess fat. Pat the meat dry with a kitchen towel and cut into 1.5-2 cm cubes.
2. Wash and dry the vegetables, remove the top leaves from the head, peel the onions and carrots.
3. Coarsely grate the carrots, finely chop the onion, and chop the cabbage.
4. Give the tomatoes boiling water and remove the skins from them. Cut the tomato pulp into small pieces of arbitrary shape.
5. Heat oil in a cauldron and place pork in it. Fry the meat over medium heat, stirring with a spatula as needed, until all the pieces are golden brown.
6. Add onions and carrots to the pork. Fry the meat with vegetables for 5-7 minutes.
7. Add the cabbage to the ingredients in the cauldron, fry everything together for 10-15 minutes, after reducing the heat. During this time, the cabbage will begin to release juice and decrease slightly in volume.
8. Add the tomatoes along with the juice released from them when cutting, mix the products. Simmer the cabbage and pork under the lid for about 30 minutes.

According to this recipe, cabbage can be stewed not only with pork pulp, but also with ribs, as well as beef. In these cases, it is advisable to increase the cooking time by 10-20 minutes.

Recipe with potatoes

You can cook stewed cabbage with meat, mushrooms and potatoes.

• 700 gr. cabbage;
• 200 gr. mushrooms;
• 400 gr. potatoes;
• 500 gr. pork;
• 150 gr. carrots;
• 5 tablespoons of ketchup;
• 3.5 glasses of hot water;
• 1 bunch of greens (any);
• spices – black pepper, salt, bay leaf.

We clean vegetables and mushrooms. Grate the carrots and cut the mushrooms into small slices. Cut the potatoes into cubes or slices, as you prefer. Shred the cabbage into thin strips. Cut the washed meat into small pieces.

First fry the meat in oil, when the pieces are covered with a light crust, add mushrooms to the meat. Fry everything together for about 7 minutes. Then add the carrots and continue cooking for another five minutes.

Then add shredded cabbage, chopped herbs, ketchup, mix and add salt. Add pepper and other spices as desired. Pour a glass of boiling water and simmer for 10 minutes over low heat. Then add the chopped potatoes, pour in the remaining water and simmer everything together for about half an hour. The dish is ready.

Sauerkraut stewed with pork

What do you need:

• sauerkraut – 0.5 kg;
• pork – 0.5 kg;
• carrots – 100 g;
• onion – 100 g;
• tomato paste (optional) – 1 tbsp. l.;
• water – 100-150 ml;
• sugar – 0.5-1 tsp;
• salt, curry seasoning - to taste.

How to cook:

1. Rinse the cabbage and wait a bit for the water to drain.
2. Cut the pork into small pieces: cubes or strips, like beef stroganoff.
3. Finely chop the onion and grate the carrots.
4. Mix tomato paste with sugar, salt and curry seasoning. Dilute with boiling water.
5. Heat the oil in a frying pan, place the pork in it, and fry for 5 minutes.
6. Add carrots and onions, 5 minutes after them - all other ingredients, including sauce.
7. Simmer the cabbage and pork for about half an hour over low heat, covered.

When stewing food, keep an eye on the level of liquid in the pan - if there is no water left, the food may burn.

Cabbage with mushrooms, beans and meat

An interesting combination is obtained if you cook stewed cabbage with beans. Beans, mushrooms, cabbage and meat complement each other perfectly.

• 600-700 gr. cabbage;
• 500 gr. chicken fillet or pork;
• 200 gr. fresh mushrooms;
• 150 gr. white beans;
• 1 carrot;
• 3 tomatoes;
• 1 onion;
• vegetable oil for frying;
• salt, black pepper, bay leaf.

Soak and boil the beans in advance until soft. We clean fresh forest mushrooms, cut them into pieces and boil until tender. If we use champignons, they can be fried immediately. Shred the cabbage into thin strips, finely chop the onion, and grate the carrots.

Advice! To reduce cooking time, use canned beans instead of dry beans. It is added at the very end of stewing.

Fry the onions and carrots, add the meat cut into small pieces. Fry until a crust appears. Then add the mushrooms and fry for about five minutes. Add shredded cabbage and simmer for 20 minutes. Then add peeled tomatoes cut into small cubes and boiled beans. Season to taste with spices and simmer for another 20 minutes.

Classic recipe for stewed cabbage with beef

Stewed cabbage with beef is an independent, very satisfying second course. Cabbage prepared according to the classic recipe comes out juicy and tender, and the beef is soft.

To stew the dish you will need a large deep frying pan or wok.

Product composition

Compound:

• 1 kg cabbage;
• 800 g beef;
• bulb;
• carrot;
• 2 tomatoes;
• 75-100 g tomato sauce;
• vegetable oil;
• 50-60 ml water;
• spices to taste.

For the dish, you need to select a piece of beef meat without veins, it should be soft (tenderloin, adrenal part, thick edge).

How to cook

Recipe:

1. First you need to peel the cabbage from the top layer of leaves and chop it into thin strips.
2. Vegetables must be peeled, washed, and then cut into quarters and the carrots grated on a large-mesh grater.
3. Tomatoes should be washed and cut into medium cubes.
4. The beef needs to be rinsed well, if there are veins or film present, then cut them out and then cut into medium pieces.
5. In a frying pan, you need to heat the oil and fry the meat over high heat until golden brown (due to frying at maximum power, the juice is locked inside the pieces of meat and it should not be tough), then add salt and mix.

6. After that, you need to pour in water, turn the gas a little less than medium, close the frying pan with a lid and simmer the beef for about 20 minutes.
7. At this time, in another frying pan you will need to fry the onion until golden, after 2 minutes. add carrots to it, fry for another 2 minutes, and then add tomatoes. When the vegetables are fried together for 2-4 minutes. you need to remove the pan from the stove.
8. After 20 min. After starting to cook the beef, add cabbage to it, stir and simmer for about 15 minutes. stirring from time to time.
9. Next, add the fried vegetables, season with salt and pepper, add tomato sauce, mix the ingredients, cover the frying pan and simmer over low heat for about 30 minutes.
10. The readiness of the dish is determined according to your taste (either the cabbage should be crispy or soft).
11. After cooking, the dish should sit for about 20 minutes.

What to add

Various products are added to the traditional dish - mushrooms, rice, prunes, potatoes, beans.

How to serve

Serve stewed cabbage with beef with sour cream, mashed potatoes, boiled rice, pasta and rye bread, decorated with herbs.