Cabbage stew with beef recipes are very tasty. Stewed cabbage with beef

I bring to your attention a tasty and juicy dish of beef and cabbage. Since we put more beef than cabbage, it is beef with cabbage, and not vice versa. The cooking time depends on the quality of the selected meat. To make the beef melt in your mouth, you need to simmer it longer.

To prepare beef with cabbage, take the following products:

Cut the meat into small pieces. The smaller the pieces, the faster the meat will be cooked.

Heat vegetable oil in a cauldron or deep frying pan. Usually you need enough oil to cover the bottom of a frying pan or cauldron. Fry the meat over high heat until golden brown, do not add salt yet.

Pour a glass of water over the beef, bring to a boil, reduce heat and cover with a lid. Simmer over low heat until the liquid has completely evaporated. Don't forget to look at the meat. If the water boils away before 40 minutes, add more.

While the meat is stewing, chop the onions and carrots.

When all the liquid has boiled away and the beef has become soft, salt the meat to taste, sprinkle with pepper and coriander, add onions and carrots. Stirring thoroughly, fry for another 7 minutes.

Then add water or broth again - a glass, add all the cabbage, salt it and simmer under the lid until the cabbage is soft.

When the cabbage is half cooked, there is still a little liquid left at the bottom, add tomato paste and a pinch of sugar, stir. Let the dish simmer under the lid for another 10 minutes and you can turn off the heat.

Help yourself and bon appetit!

Everyone treats a dish like stewed cabbage differently - some don’t like it at all, while others simply adore it. Below you will find interesting recipes that tell you how to cook with beef. Following the tips and recommendations, this dish will turn out very tasty. And even those who didn’t really like it will most likely ask for more.

Cabbage stewed with beef - recipe

Ingredients:

white cabbage – 600 g;
beef – 450 g;
– 70 g;
onion – 120 g;
carrots – 150 g;
olive oil – 10 ml;
water – 150 ml;
salt.

Preparation

Pour vegetable oil into the multicooker bowl, add chopped onion, grated carrots and cook in the “Baking” program for 7 minutes. If there is a special “Frying” mode, then, of course, you can use it. Place the fried vegetables in a bowl and set aside for now. Instead, place diced meat in a bowl and cook in the same program for 25 minutes. Finely chop the white cabbage, pour boiling water over it for 2 minutes, and then drain the water. Add tomato paste, salt to the meat and mix. Place cabbage, onions and carrots on top. Fill it all with water and set the “Stew” mode, cook for 2 hours. After the signal, mix the stewed cabbage with beef in a slow cooker and serve.

Stewed cabbage with beef and mushrooms

Ingredients:

beef pulp – 550 g;
dry porcini mushrooms – 70 g;
sauerkraut – 750 g;
large onion – 1 pc.;
vegetable oil – 2 tbsp. spoons;
sour cream – 120 g;
flour – 1 tbsp. spoon;
salt;
pepper.

Preparation

Cut the meat into small pieces. Peel the onion, finely chop and fry in hot oil for about 5 minutes. Then add the meat and cook over medium heat for about 8 minutes, not forgetting to stir it periodically. We wash the dry mushrooms, then fill them with water (250 ml) and bring to a boil. Pour the broth into a bowl with meat, and cool the mushrooms slightly and chop them. We also add them to the container with the rest of the products, add flour there and mix well. Pour in sour cream, salt, pepper, mix again and cook for about 15 minutes. Squeeze the sauerkraut from the juice; if it is chopped coarsely, then chop it and put it in the meat. After the liquid in which the stewed sauerkraut with beef will be cooked begins to boil, cook for about half an hour over low heat. In this case, the pot or frying pan must be covered with a lid.

To make the cabbage tasty, juicy and aromatic, grandma adds one secret ingredient, which I will tell you about in the description of the cooking process. Looking ahead, I will say that cooking will not take you much time, and as a result you will get a hearty and self-sufficient dish that can be served for lunch or dinner.

I usually stew cabbage in a thick-bottomed saucepan, but you can also cook it in a frying pan or in a cauldron.

List of ingredients

1.5 kg. cabbage
0.5 kg. meat (wine or beef)
1 carrot
1 onion
2 tbsp. tomato paste
200 ml. water
2-3 tbsp. vegetable oil
salt and spices

Cooking steps

The most time-consuming part of preparing the dish is preparing and cutting the cabbage itself. If you stew a little cabbage, you can cut it with a knife, and if you have more than 2 kg of cabbage, then you can’t do without a special cabbage grater. Shred the cabbage quite finely, as I did in the photo.

Secret ingredient

Cut the onion into cubes and carrots into half rings. And it’s time to tell you about the secret ingredient for our stewed cabbage with meat. My grandmother always adds some dill seeds to stewed cabbage with meat. It is thanks to dill that stewed cabbage with meat turns out very tasty and aromatic.

Meat selection and preparation

Pour a little vegetable oil into a thick-bottomed pan, heat to maximum temperature, and fry the meat until golden brown, stirring constantly with a spatula.

Next add shredded cabbage to the pan. Stir and simmer covered for 10-15 minutes.

Dilute the tomato paste with water, mix thoroughly so that there are no lumps.

Then pour the resulting tomato sauce into the pan where our cabbage is stewed. Stir, cover with a lid and simmer for another 15 minutes until the cabbage is ready.

It's hard to imagine Russian cuisine without stewed cabbage. This vegetable was a frequent guest on the tables of kings and was highly valued. True, today the recipe has changed somewhat and instead of rabbit legs and quail carcasses, other types of meat are added to the dish. For example, stewed cabbage with beef turns out very tasty. Don't believe me? Then try it yourself.

The main ingredient in this dish is, of course, cabbage. It can be different: delicious white cabbage, exotic broccoli, native colored broccoli or completely unknown Brussels sprouts. Any variety of it will be a chic addition to stewed meat, it will never spoil its taste, but will only emphasize its piquancy. But for this it is important to be able to choose it correctly.

First, never use cabbage for stewing that you haven’t tried before. It may be dry or, for example, bitter. In the latter case, it will need to be doused with boiling water.
Secondly, you should take into account the fact that stewed cabbage cannot be salted, since all the seasonings and spices will leave it along with the water. Therefore, it itself may seem under-salted, but together with the gravy it will be what you need.

Then we move on to choosing meat. Everything is much simpler here. The main condition is that the meat must be fresh and lean. By the way, it can be replaced with ground beef.

We sorted out the choice of ingredients. It's time to move on to mastering the recipes.

To help the modern housewife

When you have a lot of modern kitchen appliances in your home, cooking is much easier and more enjoyable. You don't need to put a lot of effort into shredding cabbage or cutting vegetables. A food processor or blender can do all this. The main assistant in the kitchen is a multicooker. In it, stewed cabbage with beef turns out to be especially juicy.

Compound:

beef - up to 1 kg;
1 large head of cabbage;
½ tbsp. water;
1 onion;
2 cloves of garlic;
5 bay leaves;
spices - to taste.

Preparation:

After the beep, the finished dish can be served immediately. Bon appetit!

Classic recipe

Cabbage is a very valuable product, because it contains many useful microelements. The same applies to protein-rich meats. Together they form a perfect union. We offer you a simple recipe with a photo of stewed cabbage with beef on the stove.

Compound:

half a kilo of young veal;
a small head of cabbage;
2 onions;
4 tbsp. l. tomato paste;
sunflower oil;
spices - to taste.

Preparation:

Peel and chop the onion. Heat sunflower oil in a frying pan and fry the onion in it until soft.
Literally after 5-7 minutes of frying, add the beef cut into small pieces into the pan.
Reduce heat to low and continue to simmer the meat until fully cooked, adding water occasionally and stirring with a spatula if necessary.
Meanwhile, finely chop the cabbage and knead it well with your hands.
As soon as the meat is cooked, add cabbage to it. If the volume of the pan does not allow you to add all the vegetables at once, do this in several approaches. When frying, cabbage tends to shrink in size.
Simmer the vegetables and meat under the lid for 20 minutes, then add tomato paste, salt and spices to them. Mix all ingredients thoroughly.
Continue cooking for about 5-10 minutes, then turn off the heat and let the dish sit for a while.
You can serve stewed cabbage with a side dish of boiled buckwheat, mashed potatoes or rice.

Hearty vegetable dinner

Potatoes and cabbage are already an ideal and tasty combination of foods for a hearty dinner. And if you add some healthy beef to them, you will get a simply unsurpassed dish. You will definitely like beef stewed with cabbage and potatoes according to this recipe.

Compound:

½ kg beef;
1 tbsp. salted cabbage;
400 g fresh cabbage;
4 potato tubers;
1 onion;
1 carrot;
medium fleshy tomato;
1 sweet pepper;
vegetable oil;
spices - to taste.

Preparation:

We wash the meat, clean it of fat and films, cut it into small pieces and place it in a deep saucepan or cauldron.
Add half a glass of water to the meat and simmer over low heat, covered, for an hour.
In the meantime, let's prepare the vegetables. Peel, wash and finely chop the onion and carrots.
After 40 minutes, add the vegetables to the meat and continue simmering until the food is ready.
Peel and cut the potatoes into small cubes. Add it to the meat and vegetables after 50 minutes of cooking.
Finely chop the fresh cabbage, crush it with your hands and add it to the cauldron. Continue simmering for another 5-7 minutes.
After a while, add sauerkraut to the rest of the ingredients. Stir and continue cooking for another 10 minutes.
At the very end of cooking, add processed bell peppers and tomatoes to the cauldron. Cover the vegetables and meat with a lid and cook for another 5 minutes. At the same stage, add salt and season the dish with spices.
Transfer the finished stewed cabbage to a plate and serve as a main dish. Bon appetit!

First, never use cabbage for stewing that you haven’t tried before. It may be dry or, for example, bitter. In the latter case, it will need to be doused with boiling water.
Secondly, you should take into account the fact that stewed cabbage cannot be salted, since all the seasonings and spices will leave it along with the water. Therefore, it itself may seem under-salted, but together with the gravy it will be what you need.

Then we move on to choosing meat. Everything is much simpler here. The main condition is that the meat must be fresh and lean. By the way, it can be replaced with ground beef.

We sorted out the choice of ingredients. It's time to move on to mastering the recipes.

To help the modern housewife

Compound:

beef - up to 1 kg;
1 large head of cabbage;
½ tbsp. water;
1 onion;
2 cloves of garlic;
5 bay leaves;
spices - to taste.

Preparation:

After the beep, the finished dish can be served immediately. Bon appetit!

Classic recipe

Compound:

half a kilo of young veal;
a small head of cabbage;
2 onions;
4 tbsp. l. tomato paste;
sunflower oil;
spices - to taste.

Preparation:

Peel and chop the onion. Heat sunflower oil in a frying pan and fry the onion in it until soft.
Literally after 5-7 minutes of frying, add the beef cut into small pieces into the pan.
Reduce heat to low and continue to simmer the meat until fully cooked, adding water occasionally and stirring with a spatula if necessary.
Meanwhile, finely chop the cabbage and knead it well with your hands.
As soon as the meat is cooked, add cabbage to it. If the volume of the pan does not allow you to add all the vegetables at once, do this in several approaches. When frying, cabbage tends to shrink in size.
Simmer the vegetables and meat under the lid for 20 minutes, then add tomato paste, salt and spices to them. Mix all ingredients thoroughly.
Continue cooking for about 5-10 minutes, then turn off the heat and let the dish sit for a while.
You can serve stewed cabbage with a side dish of boiled buckwheat, mashed potatoes or rice.

Hearty vegetable dinner

Compound:

½ kg beef;
1 tbsp. salted cabbage;
400 g fresh cabbage;
4 potato tubers;
1 onion;
1 carrot;
medium fleshy tomato;
1 sweet pepper;
vegetable oil;
spices - to taste.

Preparation:

We wash the meat, clean it of fat and films, cut it into small pieces and place it in a deep saucepan or cauldron.
Add half a glass of water to the meat and simmer over low heat, covered, for an hour.
In the meantime, let's prepare the vegetables. Peel, wash and finely chop the onion and carrots.
After 40 minutes, add the vegetables to the meat and continue simmering until the food is ready.
Peel and cut the potatoes into small cubes. Add it to the meat and vegetables after 50 minutes of cooking.
Finely chop the fresh cabbage, crush it with your hands and add it to the cauldron. Continue simmering for another 5-7 minutes.
After a while, add sauerkraut to the rest of the ingredients. Stir and continue cooking for another 10 minutes.
At the very end of cooking, add processed bell peppers and tomatoes to the cauldron. Cover the vegetables and meat with a lid and cook for another 5 minutes. At the same stage, add salt and season the dish with spices.
Transfer the finished stewed cabbage to a plate and serve as a main dish. Bon appetit!