Cauliflower stewed with meat. Delicious cauliflower with meat in the oven

Cauliflower dishes, with due diligence and even a minimum of skills, turn out delicious. This is true for a meatless or vegetarian recipe. Well, if you add minced meat or just browned pork to the cute inflorescences... Do you have a couple of eggs and a block of cheese? Then you can safely challenge professional chefs: ruining such a dish is really difficult!

Cauliflower with meat - general cooking principles

Cauliflower with meat can be stewed, fried in a pan or baked in the oven. Regardless of the further method of preparation, the heads of cabbage, whole or disassembled, are first blanched in boiling water. If this is not done, the taste of the dish will suffer, the cabbage pieces will be dry and tough.

The head of cabbage is never cooked entirely; it is carefully disassembled into individual inflorescences, immediately removing spoiled ones and cutting off the remains of the hard stem. It is advisable to cut large inflorescences into pieces, while small ones are left whole.

You can cook any type of meat with cauliflower. It is cut into pieces or twisted in a meat grinder, turning it into minced meat. Pieces of meat are first fried in hot oil and only then mixed with other ingredients, placing them in a certain sequence.

Cauliflower casserole with meat

Ingredients:

Pork pulp – 400 gr.;

200 gr. "Dutch" cheese;

300 gr. cauliflower;

Two eggs;

50 gr. mustard.

Cooking method:

1. Peel the leaves from the head of cabbage, disassemble it into individual inflorescences and boil in salted water for no more than five minutes. Then place in a colander to drain all the water.

2. Wash the pork, chop it coarsely and place it in a bowl.

3. Add hot mustard, pepper to your taste, stir and let sit for half an hour.

4. Beat two eggs well with a little salt.

5. Place the cauliflower florets mixed with the meat in a non-stick ovenproof dish. Pour in the egg mixture and top with coarse cheese shavings.

6. Preheat the oven to 200 degrees and place the filled form in it for half an hour.

Stewed cauliflower with meat and vegetables in a frying pan

Ingredients:

Small zucchini;

Medium sized carrot;

600 gr. lean young pork;

Large onion

300 gr. broccoli;

60 ml of highly purified lean oil;

A small bunch of fresh dill;

A pinch of paprika, oregano, Provençal herbs and dried basil.

Cooking method:

1. Rinse the piece of meat thoroughly in plenty of cold water, pat dry with a clean cloth and cut into small, short strips.

2. Cut broccoli, zucchini and cabbage inflorescences into centimeter cubes, chop the carrots into small strips.

3. Heat three tablespoons of vegetable oil in a frying pan and place the meat in it. Over medium heat, remembering to stir, fry the pork pieces. Don't let the meat brown. As soon as the juice is released, simmer for another two minutes and add the cabbage. Then immediately add coarsely chopped onion and stir.

4. Add the carrots, mix everything well again and add the zucchini and broccoli.

5. Season vegetables and meat with spices, add seasonings and chopped dill. Add salt to your taste, mix well and simmer over low heat. Don't forget to cover with a lid.

6. While the meat and vegetables are stewing, you do not need to add any water or oil, the vegetables will release a lot of juice. To prevent the dish from burning, stir periodically.

7. After about 20 minutes, when the vegetable pieces become soft, you can remove from the heat and serve. Do not simmer for too long; the vegetable pieces will boil and turn into porridge.

A simple recipe for fried cauliflower with meat

Ingredients:

Half a kilo of any lean meat;

Two small onions;

200 gr. medium fat sour cream;

Two tablespoons of refined oil;

Half a kilo of cauliflower.

Cooking method:

1. Wipe the washed piece of meat dry with a disposable towel and cut into square pieces up to 2 cm in size.

2. Rinse the cabbage florets with cold water and place them in a colander. Chop the onion into small slices.

3. Pour a couple of tablespoons of oil into a wide frying pan and place over medium heat. When the fat is well heated, place the onion in it and fry until amber in color. Place the fried onions in a separate bowl and the pieces of meat into the frying pan and fry for three minutes.

4. Add cabbage, continue to fry everything together for another 20 minutes. Pour in sour cream, add sautéed onions. Lightly salt, season just a little and continue cooking, covered, for another five minutes.

Stewed cauliflower with meat baked with cheese

Ingredients:

Any lean meat (pulp) – 500 gr.;

Small onion;

Half a kilo of cauliflower;

One large bell pepper;

Medium-sized carrot – 1 pc.;

Hard “Russian” or “Kostroma” cheese – 200 gr.;

Two spoons of mild ketchup;

Fresh or dried herbs - to taste;

For frying - unflavored sunflower oil.

Cooking method:

1. Cut off all films and veins from a piece of meat. Rinse the pulp with cold water and cut into small, square pieces.

2. Using a medium grater, grate the carrots, and cut the bell peppers and onions into small slices. The pepper can be chopped crosswise into thin strips.

3. In one frying pan, fry the meat in vegetable oil, and in another, saute the carrots and onions.

4. Add bell peppers, cabbage inflorescences and onions fried with carrots to the meat. Season with ground pepper, pour in a glass of drinking water or any broth, lightly add salt, stir and place on low heat. Simmer vegetables and meat until the inflorescences become soft.

5. After this, transfer the contents of the frying pan into a fireproof dish, brush the top with ketchup, sprinkle with finely chopped herbs and cheese grated on a medium grater.

6. Place the container in a hot (180 degrees) oven and bake until a delicate golden crust forms on the surface.

Boiled cauliflower with meat and tomatoes

Ingredients:

Small forks of cauliflower;

300 gr. any lean tenderloin;

Head of bitter onion;

Two large fleshy tomatoes;

A bunch of fresh parsley;

6 peppercorns;

A spoon of baking flour;

Olive or sunflower, highly refined oil - 3 tbsp. l.;

Half a large lemon.

Cooking method:

1. Boil water in a large saucepan and place the head of cabbage, disassembled into inflorescences, into it. Boil at a low boil for about seven minutes, then place in a colander and dry well.

2. Finely chop the garlic cloves and parsley with a heavy knife. Chop the onion into quarters of rings, cut the tomatoes into strips.

3. Cut the veins, films from the meat and cut into short strips.

4. Pour vegetable oil into a thick-bottomed pan and heat it well over low heat. Add the garlic and stir-fry for about a minute so that the oil absorbs the aroma well.

5. Place pieces of meat on the garlic; it should fry on each side until tender.

6. Add chopped tomatoes and onions. Simmer everything over low heat for at least 20 minutes, add parsley and season with spices.

7. Add flour diluted with freshly squeezed lemon juice, mix well, bring to a boil.

8. Place the boiled cauliflower into the prepared meat sauce and stir carefully so as not to damage the inflorescences. Simmer the dish on low heat for a minute and remove from the stove.

Oven-baked cauliflower with meat (minced meat)

Ingredients:

Small head of cauliflower;

Sour cream 20% fat – 4 tbsp. l.;

20 gr. butter “Traditional” butter;

80 gr. hard cheese “Kostromskoy”;

600 gr. combined minced meat;

50 gr. smoked bacon;

One egg;

Medium onion head;

Sunflower oil;

Ground paprika - to taste.

Cooking method:

1. Rinse the cabbage, separated into individual inflorescences, thoroughly and place in boiling water. Boil over low heat for up to three minutes, then transfer to a colander and leave to cool.

2. Finely chop the garlic and onion, cut the bacon into cubes.

3. Heat the vegetable oil, place the bacon in it and fry the pieces well over medium heat. The bacon should be well browned and not burnt, so stir the pieces frequently while frying.

4. Add the onion, immediately add a little salt, and fry until light golden brown. When the onion pieces begin to take on an amber hue, add a little sugar, literally a small pinch.

5. Add garlic, fry everything together for less than a minute and remove from heat, cool.

6. Mix the cooled roast with minced meat. Season with ground pepper, add paprika, add a little salt. Break the egg into the minced meat and knead thoroughly.

7. Using a piece of butter, grease the bottom and sides of a heat-resistant pan well.

8. Form the minced meat into a ball and place in the prepared pan. Carefully insert the blanched cabbage inflorescences into the meat ball, trying to distribute them symmetrically over the surface. The result should be a workpiece that resembles a whole head of cabbage.

9. Add a little salt to the sour cream, mix and grease the dish well with it, sprinkle with paprika.

10. Place the pan in a preheated oven and leave to bake for 50 minutes at a temperature of 180 degrees. Five minutes before readiness, sprinkle the “head of cabbage” with finely grated cheese.

11. Let the finished dish stand on the table for a quarter of an hour, then carefully drain all the liquid from the mold and cut the “head of cabbage” into portions.

Cauliflower with meat - cooking tricks and useful tips

It will be much easier to disassemble the head of cabbage into inflorescences if you boil it at a moderate temperature for about five minutes. After this, no additional blanching is required.

Small pests often live in inflorescences. To get rid of them, fill the head of cabbage with a weak saline solution, and the living creatures will go away on their own.

To achieve maximum juiciness in any cauliflower-meat dish, add the cauliflower florets to the pan immediately after the meat juices have evaporated, or a couple of minutes before.

If you add a spoonful of sugar to the water during blanching, the cabbage will not only not darken during further cooking, but will also become much tastier.

Cut the beef into pieces and simmer together with mushrooms, also cut into slices and chopped onions, for 30 minutes over low heat.

Wash the cauliflower and separate into florets. Add one half of the inflorescences to the pan with the meat. Pour garlic powder into it and continue to simmer until the meat and vegetables are cooked. Meanwhile, mix the starch with a small amount of cold water, stir so that there are no lumps and pour into the pan, stirring to form a homogeneous thick mass.

Boil the other half of the cauliflower florets for 20 minutes until soft.

Then use a blender to puree the cauliflower until smooth. Add this puree to meat and vegetables. Place bay leaf and butter there. Add salt and pepper to taste. Ready!

Ingredients

• Onion - 1 piece
• Champignons - 100 grams
• Beef tenderloin - 300 grams
• Cauliflower - 1 piece (head)
• Paprika - 1 teaspoon
• Garlic powder - To taste
• Cornstarch - 1/4 Cup
• Bay leaf - 2 pieces
• Butter - 120 grams
• Salt - To taste
• Pepper - To taste

Main ingredients:
Vegetables, Cabbage, Cauliflower

Note:
If you're looking through this fantastic recipe, then you know something about flavor. It's time to prove to yourself and everyone around you that you can and know how to cook Stewed Cauliflower with Meat. First, read the full composition of the products included in the recipe of the culinary product. Here you see the classic method of how to make cauliflower stew with meat at home. This is the simplest recipe for preparing this dish, complemented by a full description of the sequence of actions and photos. Please your loved ones with your culinary creation and be sure to share your impressions with all users of our site.

Number of servings:
3

Cooking time:
1 hour 0 min

time_pt:
PT60M

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1. Wash the cabbage and dry with a paper towel. Cut off the inflorescences and place them in the pan. Fill with cold water and leave for 5 minutes so that any living creatures, if any, emerge from the buds. Then change the water and blanch the cabbage for 3-5 minutes in boiling water over low heat.

See also the video recipe on how to cook cabbage in the oven/