Stewed cabbage with potatoes and meat - recipe with photos step by step

Prepared by: Boyko Alina

06/12/2017 Cooking time: 1 hour 0 min

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Everyone's favorite stewed cabbage will become even tastier and more satisfying with meat and potatoes. I suggest you look at the recipe for this simple hearty dish for the whole family. You can use a slow cooker.

Stew with cabbage and potatoes and meat

Recipe for white cabbage stew with meat and potatoes. Stewed stew is always a hearty and tasty second course, which housewives quite often prepare for their households. Moreover, each housewife cooks in her own way, as is more convenient for her, and to make it faster. In principle, according to this recipe, the stew is also stewed on the stove, but all the products are first fried in a frying pan with vegetable oil over high heat. Thanks to this slightly painstaking procedure, the stew turns out to be the most appetizing and tasty: the pork meat is juicy, the potato pieces are intact, and the cabbage itself is more flavorful. Vegetable stew with meat is traditionally seasoned with salt, red and black pepper to taste.

Required ingredients:

500 g pork meat;
1 kg. white cabbage;
1 onion;
2 tbsp. spoons of tomato paste;
500 g potatoes;
4 tbsp. spoons of vegetable oil;
1 glass of water;
salt and pepper to taste;
1 – 2 bay leaves.

How to cook potatoes with cabbage and meat:

First of all, prepare the pork meat. Medium-fat pork tenderloin is best suited for making stew. Dry the washed pulp and cut into medium-sized cubes. Don’t make the pieces too small; after frying, they turn out too dry, and we want them juicy and soft.

Prepare a vat, cauldron or thick-bottomed pan in advance for stewing the stew. During the cooking process, all fried ingredients will be placed in this dish.

So, pour some vegetable oil into a well-heated frying pan and place the pork. Over high heat, pieces of meat begin to fry immediately and all the juices are sealed inside, as a result, the pork turns out juicy and tender. Once the pieces are browned, season with salt and a mixture of ground pepper to taste.

Transfer the pieces to the prepared cauldron, try to lay them out so that all the fat remains in the pan. Fry the peeled potato pieces in the same fat until golden brown.

While the potatoes are frying, randomly chop the cabbage with a knife, maybe into strips or pieces, but not large ones. Fry the cabbage in a frying pan with a small amount of vegetable oil for about 15 minutes. Place the fried cabbage in a cauldron.

Carefully transfer the finished potatoes into the cauldron with meat, add the remaining oil and add finely chopped onions.

Once the onion is slightly fried, add tomato paste.

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Fry the onion and tomato for another 5 minutes over high heat, stirring occasionally with a spoon. The tomato paste must be thoroughly fried in oil, otherwise the taste of raw paste will be felt in the dish.

Add the onion to the rest of the ingredients, add the bay leaf, and pour a full glass of boiled water.

Cover the cauldron with a lid and simmer over medium heat for 15 - 20 minutes. Towards the end of cooking, about 10 minutes, carefully mix the contents and season with salt to taste. If you like it spicier, you can add a pinch of hot pepper.

Vegetable stew with meat is ready. What an appetizing, juicy dish you get from a piece of pork with cabbage and potatoes. Of course, I had to tinker with it a little, but after tasting you will understand that it was worth it. Serve the stew hot, garnished with fresh herbs.

Preparation

First, prepare the pork: rinse and dry with a towel to remove all moisture from the surface, then cut into medium-sized pieces. Next, heat a thick-walled frying pan with a small amount of vegetable oil. The frying pan should be very hot, red-hot, then all the pieces will quickly be covered with a crust, which will seal the meat juices inside, which means that the pork will not be dry, but juicy after stewing. This is why “thin” cookware with a non-stick coating is not suitable for us; it is better to opt for cast iron.

I fry the pork over maximum heat, always without a lid, for 3-4 minutes on each side. As soon as the meat becomes confidently brown, add cumin and a couple of pinches of salt. I warm it up a little so that the aroma of the spices is revealed, and transfer the meat to a saucepan/saucepan/cauldron for stewing with a volume of at least 2 liters.

In the fat that has been rendered from the pork, you need to fry the onions and carrots. I dice the vegetables, not too finely, so that the carrots retain their shape in the finished dish. Fry until golden brown, 5-7 minutes over medium heat, stirring.

Then I combine pork and fried vegetables. I pour in about 300 ml of boiling water, put it on the fire and simmer for 20 minutes. The pan must be covered with a lid; there is no need to stir the contents.

While the meat is stewing, I’m working on cabbage and potatoes at the same time. I chop white cabbage (just don’t take young cabbage, it’s not suitable for stewing), chop it into large segments, add a little salt and rub it with my hands - this way it will release juice faster and be softer. It’s very easy to cut the cabbage the way I have in the photo: divide the forks into half-moon pieces, and then cut each into pieces, you’ll get large petals.

Next, I heat 1-2 tablespoons of oil in a frying pan and fry the cabbage for 15 minutes over high heat, always covered, stirring frequently. It should be half cooked, brown, change color to pinkish, and acquire a pleasant aroma.

Now it's time to add tomato paste to the fried cabbage and fry everything together for another 3-5 minutes until the paste is completely dispersed. I pour the fried cabbage into the pan with the pork and let it simmer together.

All that's left is to add the potatoes. You can simply peel it, chop it and throw it into the pan after the cabbage, and then simmer everything until done (the tomato paste will not allow it to boil, so it will take 20-25 minutes until the potatoes become soft). The second option is to fry the potatoes. It will turn out to be higher in calories, but tastier. So, I fry the potato cubes in oil until golden brown. You can do it in a frying pan or in a deep fryer, the main thing is that the potatoes turn out crispy and golden, they must be fully cooked.

I put the fried potatoes in a saucepan, add bay leaf and pepper. I stir and simmer everything together under the lid for literally 1-2 minutes - our fried potatoes are already completely ready, they just need to absorb the taste and aroma of the other ingredients. It will become softer, but will retain its shape and appetizing golden color.

That's all - stewed cabbage with meat and potatoes is ready. Although the cooking process is lengthy, the result is excellent - it’s very tasty! Here you get both meat and side dish at the same time.

Step-by-step recipe for stewed potatoes with chicken and cabbage

Adding fresh white cabbage to this dish will perfectly diversify the taste of potatoes stewed with meat. The difference between this recipe and the others is that it is proposed to cook meat with potatoes and vegetables without adding oil and using the “Frying” mode. As a result, you get less calorie, but very tasty food, especially if you use chicken rather than pork.

Ingredients

Cabbage – 200-300 gr.
Young potatoes – 0.5 kg pcs.
Chicken legs or breast – 0.5 kg.
Sweet pepper – 2 pcs.
Carrots – 2 pcs.
Onions – 2-3 pcs.
Ground paprika – 1 tsp.
Salt - to taste.
Ground black pepper - to taste.
Spices for chicken – 1 pc.
Water or broth - 0.5-1 glass.
Chopped greens - to taste.

Cooking process:

Prepare the chicken: wash, remove the skin and dry with paper towels. Then cut the meat into portions.
Cut the cabbage, preferably young, into thin strips with a sharp knife.
Peel the remaining vegetables as well. Chop the onion into cubes, cut the bell pepper and carrots into strips.
Potatoes, cut into medium cubes.
Place the meat and vegetables in the multicooker bowl.
Sprinkle the ingredients with salt and spices, add water or broth. Mix all ingredients.
Close the multicooker tightly and set the mode to “Stew”/meat or vegetables. Your dish will be ready in 60-70 minutes in a multicooker (if your multicooker automatically gives a cooking time of 2 hours, there is no need to simmer this dish for that long).

Bon appetit!

Helpful Tips and Tricks

Not a single housewife can manage in the kitchen without her own secrets, thanks to which her dishes turn into masterpieces from seemingly simple ingredients. Having a few culinary tricks up your sleeve, you can give similar dishes different tastes.

Due to fresh cabbage, the finished dish may have a bland taste, but if at the end of cooking you add a small concentration of apple cider vinegar or lemon juice, this will significantly correct such a tasteless defect.
It is customary to add tomato paste and tomatoes in the second half of cooking, because acidic foods prolong the cooking time.
To reduce the cooking time for vegetables and give the dish a richer taste, professional chefs advise frying potatoes in vegetable oil immediately before stewing.
At the end of cooking potatoes and cabbage, you can add sour cream to add an unusual flavor.
Depending on the season of the year, in summer and autumn you can add peppers, eggplants or zucchini to stews with meat and vegetables. In winter and autumn - pumpkin.

Knowing the basics of preparing stewed cabbage with meat and potatoes, mushrooms, tomatoes and other vegetables, you can diversify the table for your household on a budget and delight them when gathering for a family lunch or dinner.

Vegetable stew with cabbage and potatoes, and meat

If you need to prepare a hearty dish for lunch, then you should remember about vegetable stew with potatoes and meat. This dish is very easy to prepare and is also quite inexpensive. It is better to stew the stew in a saucepan or cauldron with thick walls. Alternatively, you can use a slow cooker. It is better to use pork as the meat component - it will have time to cook until soft while the vegetables are stewing.

Ingredients

Potatoes 700 gr. White cabbage 300 gr. Meat 500 gr. Carrot 1 pc. Tomato paste 0.5 tbsp. Onion 1 pc. Bay leaf 2 pcs. Refined sunflower oil for frying Salt to taste Ground black pepper to taste Parsley 2 - 3 branches

Cooking process

step 1 of 4

Peel the carrots and wash them. Peel the onions, wash and dry. Cut the carrots into cubes and finely chop the onions with a knife. In a frying pan, heat a small amount of odorless vegetable oil and immerse the onions and carrots in it. At medium heat on the stove and stirring occasionally, fry the vegetables for five to seven minutes. step 2 of 4

Dry the pork and cut into small cubes. Add the meat to the vegetables, mix and fry everything together in a frying pan for another ten minutes. Stir to avoid burning. Mix tomato paste with water (1/2 cup) and pour the liquid into the meat and vegetable mixture. Add salt, bay leaf and ground black pepper to taste. Close the lid and leave to simmer for five minutes. step 3 of 4

Peel the potatoes, wash them and cut them into small cubes. Add potatoes to the stew and stir. Shred the cabbage into thin strips, knead it slightly with your hands to soften it and also add it after the potatoes. Stir the stew, cover with a lid and simmer at low temperature for approximately forty to fifty minutes. step 4 of 4

Place the finished hot stew on portioned plates, sprinkle with chopped herbs and serve.

Bon appetit!

Uh, let's eat - culinary recipes site

How to cook potatoes with cabbage and meat

Tired of eating at the canteen?
Do you have a kitchen? Or an electric stove? As a last resort, a shared kitchen is also suitable if you live in a dorm. Today we will prepare stewed cabbage with potatoes and meat, because this simple and satisfying dish is very easy to prepare, and the most popular products are used, which can be found in almost every refrigerator.

Recipe for stewed cabbage with potatoes and meat

To prepare stewed cabbage with meat and potatoes, also called vegetable stew, whatever you want to call it, we will need:

Any meat (you can use minced meat) – 300-400 gr.
Fresh cabbage - 1 small fork, (you can also use sauerkraut)
1-2 small carrots
Onion – 1 head
5-6 medium potatoes
Tomato paste – 1 tbsp. spoon or 2-3 tbsp. spoons of sauce (ketchup)
Spices, salt to taste

Take a deep frying pan and fry the pre-diced meat in vegetable oil along with chopped onions.

If you are standing near the stove, you can turn up the heat and periodically stir the meat and onions, frying it until golden brown. Don't forget to lightly salt the meat.

Simmer the meat over low heat for 10-15 minutes, stirring the contents of the pan occasionally.

Add grated carrots, add tomato paste, seasoning, mix and simmer for another 10-15 minutes.

Shred the cabbage on a cutting board; the finer it is, the faster it will be ready. Pour into the fried meat, do not turn off the heat and simmer the cabbage. Let's not forget to add salt.

How long to simmer it? Until it softens. In general, this takes about 30-40 minutes over low heat. Don’t forget to stir so that the stewed cabbage with meat and potatoes doesn’t burn.

You can speed up the process and pour half a glass of water, bring to a boil and simmer on the burner on low heat.

First peel the potatoes and place them in cold water. Before adding potatoes to vegetable stew, finely chop or cut them into strips.

So, we started stewing the cabbage, after about 20 minutes, add the chopped potatoes, salt them lightly, add half a glass of water, cover with a lid and simmer until the potatoes soften.

Taste and add salt if necessary.

Our dish of stewed cabbage with potatoes and meat is ready. We eat and enjoy life.

You can prepare the gravy for the second one separately and serve it along with the prepared dish.

Potatoes with stewed sauerkraut and meat

Sauerkraut must first be soaked in cold water for about 30-60 minutes, it all depends on how sour it is. So, so that it doesn’t hurt your nose, you need to rinse it and remove excess acidity.

Vegetable stew with potatoes, cabbage and meat in a slow cooker

The dish does not have a clear canonical recipe. The composition and proportions of vegetables may vary depending on preference and season. As a meat base, you can use lean pork or tender, boneless beef. To simplify the cooking process, it is best to use a slow cooker. In this case, thanks to the gentle heat treatment regime, vegetables and meat retain their natural aroma and benefits. The composition of spices and aromatic herbs can be changed to taste.

What we need for vegetable stew:

pork (pulp) – 0.5 kg;
butter – 1 tsp;
vegetable oil – 2 tbsp;
carrots – 1 pc.;
onion – 1 pc.;
celery root – 20 g;
young cabbage – 0.5 kg;
potatoes - 2 pcs.;
tomatoes – 2 pcs.;
bell pepper – 0.5 pcs.;
garlic – 3 cloves;
dill, green onions, parsley – 7 g;
bay leaf – 1-2 pcs.;
dry garlic – 0.5 tsp;
paprika – 0.5 tsp;
salt pepper.

Quantity: 5 servings

Cooking time: 60 min

How to cook stew from vegetables and meat

Remove excess fat and chaff from the pork and cut into small pieces. Sprinkle with dry garlic and paprika.
Place butter and vegetable oil in a multicooker bowl. Set the “baking” mode with the lid open, heat the oil. Fry the prepared pork on both sides until golden brown.
Peel the onion and chop finely. Grate celery root on a grater for Korean vegetables. Peel the carrots and potatoes and cut them with a knife.
Add the prepared vegetable mixture and fry for 5-7 minutes.
Shred the cabbage with a shredder and throw it into the slow cooker.
Sweet pepper, cleaned of seeds and membranes, cut into cubes. Chop the garlic. Also put everything in a bowl.
Add chopped tomatoes and 100 ml of water if necessary (I did not add as the vegetables were very juicy). Set the “quenching” mode for 40 minutes.
Wash the greens, dry them, chop them and throw them into the slow cooker along with the bay leaf. Salt and pepper. Set the “warm” mode for 10 minutes.

Transfer the finished dish to a serving plate. Top with red pepper flakes and garlic. Serve to the table. The stew has a pleasant meaty taste, emphasized by the aroma of vegetables and spices. The dish can be stored in the refrigerator and reheated before serving.

So, what do you need?

Fresh cabbage - 1 kilogram
Carrots - 2 pieces
Chicken meat - 500 grams
Onions - 2 pieces
Tomatoes - 2-3 pieces
Salt, herbs to taste
Allspice and ground black pepper
Garlic - 3 cloves
Bell pepper - 1/4 piece
Bay leaf - 1-2 leaves

We prepare all the ingredients in advance. As you can see in the picture, the carrots have already been grated. Before doing this, be sure to clean it if it has dirty areas. The onion is peeled and finely chopped. Everything is ready for further preparation.

Stew of vegetables (potatoes, cabbage) and cold cuts

The simplest stew I've ever made - with potatoes, cabbage and cold cuts. There is no need to fry vegetables and meat separately. The vegetables are sauteed at the same time, and instead of raw meat, leftover meats and sausages that you may have in the refrigerator are added. Sausages, sausages, boiled, smoked or baked meat are suitable for this. The stew cooks quite quickly and turns out very tasty.

List of ingredients for stew:

cabbage – 450 g;
medium-sized potatoes - 4 pcs;
onion (large) – 1 piece;
assorted sausages and meat products – 200-300 g;
sunflower oil – 3 tbsp. spoons;
ketchup (optional) – 5 tbsp. spoon;
salt - to taste;
ground black pepper - to taste.

Quantity: 6 servings

Cooking time: 50 min

Recipe:

Peel the onion and cut into cubes.
Cut the cabbage into squares.
Peel the potatoes and cut into small slices.
In a thick-bottomed saucepan, fry the onions in sunflower oil over low heat for 5 minutes until soft and transparent.
Then add potatoes and cabbage. Mix well, pour some hot water into the pan and simmer covered for 20 minutes. Stir occasionally.
Take the meat products available in the refrigerator.
Cut the meat into small cubes.
If desired, you can add ketchup to make the stew even brighter. I used homemade. Also, instead of ketchup, you can take 1 teaspoon of tomato paste.
Read also: Pasta casserole in the oven, recipes with sausages and cheese
Add the cold cuts and mix well. Add salt and pepper to taste.
Simmer the stew for another 7-10 minutes (until the potatoes are ready), and you can remove from the heat.

Stew with potatoes, cabbage and cold cuts is ready. Serve hot.

The meat should not be chopped too finely. Large pieces will not get lost next to vegetables and look more appetizing.

In the first two recipes we prepare the meat according to the French tradition - fry it separately, only after that adding the remaining ingredients.

Usually the simplest seasonings are used: salt, a mixture of herbs, bay leaf.

If desired, you can add other vegetables to the dish - fortunately, the summer season is conducive to culinary creativity. If you decide to make a stew with zucchini or eggplant, you should put them in the pan almost “at the end”: they cook faster than all the other ingredients.

If you plan to add tomatoes, it is better to peel them: cut them, pour boiling water over them and easily separate them.

Feel free to fantasize, playing with vegetable notes and creating a new symphony. Bon appetit!

How to cook with sauerkraut, meat and potatoes

A little sour, but an original recipe for a familiar dish. All components are soaked in cabbage marinade.

INGREDIENTSQUANTITY

tomato paste	50 g
meat	0.5 kg
bulbs	1 PC.
sunflower oil	45 ml
sauerkraut	0.6 kg
potatoes	5 pieces.
spices	taste
greenery	20 g

How long is it - 1 hour.

What is the calorie content - 103 calories.

Fry the meat cut into small pieces in a saucepan.
Grind the onion in any way without peeling and add to the meat. Simmer together for three minutes.
Then add potatoes here. It should be cut into the same pieces as the meat. Cook for another seven minutes.
Squeeze the cabbage from the marinade and transfer to a separate frying pan. Add a little oil here and fry it, this will take about seven minutes.
Then add the cabbage to the rest of the ingredients and mix everything together and season.
Add tomato paste mixed in half a glass of water.
Cover with a lid and cook for about forty minutes. Then you can serve with chopped herbs.

Tip: if the cabbage is too sour, you can rinse it a little under water.

General cooking principles

First of all, the meat is fried to form a light, crispy crust. You can fry it either heavily or lightly, it depends on your own preferences. Various vegetables are then added.

Cabbage is added at the very end, as it cooks faster than other foods. Tomato paste is used for taste, and it also gives a uniform color to the entire dish. Spices are added at your discretion, but many people use cumin and a mixture of peppers.

Ingredients	Quantity
tomato	– 6 pcs.
cabbage	– 0.5 kg
spices	- taste
butter	– 120 g
carrots	- 2 pcs.
garlic	– 2 teeth
potatoes	– 0.4 kg
meat	– 0.4 kg
bulbs	- 1 PC.
greenery	– 1 bunch

Place the meat cut into pieces into a saucepan and fry it over high heat until nice and thick golden brown.
Chop the peeled onion into half rings and add it to the meat. Fry everything together.
Cut the potatoes into cubes without peeling and add to the pan.
Grate the peeled carrots and chop the cabbage into medium strips. Add both of these products to the meat.
Mix everything.
Cut the tomatoes in half and then grate them. You can go straight to the cauldron. Throw away the skins. Stir and season.
Cover with a lid and reduce heat. Bring to readiness for twenty-five minutes.
Before finishing cooking, add finely chopped herbs and chopped garlic to the ingredients. Stir.

Tip: To give the cabbage a nice red hue, you can use a little sweet paprika.

Cauliflower Recipe

A light dish with a completely different consistency, as cauliflower is used instead of white cabbage. The result is no less tasty.

INGREDIENTSQUANTITY

potatoes	5 pieces.
bulbs	1 PC.
cauliflower	350 g
carrots	1 PC.
salt	7 g
pork	0.3 kg
sunflower oil	15 ml

How much time - 50 minutes.

What is the calorie content - 110 calories.

Peel carrots, onions and potatoes.
Cut the meat into small identical cubes.
Chop the onion as finely as possible.
Coarsely grate the carrots. The larger the fruit, the better and juicier the dish will be.
Pour some oil into a saucepan and place the meat in it. Fry it until a crust forms.
Then add the onions and carrots and cook everything together for another couple of minutes.
Cut the potatoes into small cubes and add them to the rest of the ingredients.
Wash the cabbage and separate into small florets. Too small pieces are not needed.
Add it to the saucepan and stir. Add a full glass of water and simmer everything together for about half an hour. Then serve immediately.

Tip: to get an even more delicate taste of the dish, you should use olive oil.

In a saucepan or cauldron

Stewed cabbage with meat and potatoes according to this recipe is prepared not only in a saucepan, but also in a cauldron.

To do this you will need:

fresh cabbage	500 g
bulb	70 g
medium carrots	1 PC.
vegetable oil	40 ml
water	100 ml
Bay leaf	2 pcs.
salt pepper	taste

To prepare this dish you need:

first coat the bottom of the pan or cauldron with vegetable oil and heat it on fire;
cut beef meat into narrow and long bars;
then put it in a container and start frying;
at the first appearance of juice, the meat needs to be covered and the heat reduced;
you need to simmer the beef in its own juice for 15 minutes;
While the meat is in the simmering stage, grate the carrots on the medium-grated side or cut into strips;
cut the onion into any desired shape;
then open the lid slightly to evaporate the remaining meat juices and add vegetables;
fry for 2 minutes;
chop the cabbage into long, narrow strips and then put it into the container with the dish being prepared;
continue frying;
Peel the potatoes and be sure to remove all the “eyes”. You need to cut it into medium-thick strips and add it to the rest of the vegetables being cooked;
then sprinkle a little salt, pour in half a glass of hot water;
then mix everything;
simmer over low heat for about 40 minutes until the dish is ready to eat;
It is advisable to add laurel and pepper, but if taste preferences do not coincide with the recipe technology, then you can do without it.

Stewed cabbage with meat and potatoes (with mushrooms)

Ingredients

300 grams of meat;
300 grams of mushrooms;
500 grams of cabbage;
5 potatoes;
2 onions;
1 large carrot;
1 tomato;
5 tablespoons of oil;
dill greens;
2 cloves of garlic, spices.

Cooking method

Divide the butter in half. Pour one part into a stewing container, and the rest into a regular frying pan. Let it heat up.

Cut the meat into cubes or small cubes, pour into a stewing dish, and fry for several minutes.

Pour mushrooms into a frying pan and fry for 5-7 minutes until half cooked. Lightly add salt.

Chop the onion and carrots, add to the meat, and fry for a couple more minutes.

Chop the cabbage and cut the potatoes into cubes.

Place on the meat in layers: potatoes, mushrooms, cabbage, pieces of tomato on top; it can be cut arbitrarily or grated. Lightly add salt to all layers.

You can also use dried mushrooms for this dish. In this case, they are first soaked, then boiled, and only then fried and further prepared according to the recipe. The easiest way to do this is with fresh champignons; you just need to lightly fry them.

Juicy stewed potatoes with thick meat gravy “Improvisation”

A very easy to prepare, affordable dish with thick fried chicken goulash, it will be appreciated by lovers of hearty and healthy food. 20 minutes of free time, 700 g of ingredients, 100% good mood will provide a fantastic result.

Ingredients: