This dish can simply be called "stewed sauerkraut along with fresh", and you can come up with a more beautiful name, for example, "Lean combined Solyanka from fresh and sauerkraut".
But no matter what is called - the point will not change. And we will have a delicious and useful dish, which is suitable for absolutely any healthy nutrition scheme.
Ingredients:
- 300-400 g sauer and 700-800 g of fresh cabbage;
- 1 large apple (sour, preferably Antonovka);
- 1 major bulb;
- 1-2 laurel sheets;
- 1-2 fragrant peas peppers;
- 5-7 black pepper peas;
- black ground pepper, to taste;
- ½-1 teaspoon coriander;
- 1-1.5 teaspoons of cumin;
- olive or fused butter, to taste.
Do you need to add tomatoes or tomato paste?
The eternal question when caring cabbage. Someone loves putting a tomato, someone - no.
In this case, it is definitely not to the place. Since we have so enough acid from sauerkraut. And additional fragrance from fresh apple and fried onions.
Stages of preparation
Summer cabbage lay out in the roas bar, crazy, cauldron, frying pan with a thick bottom - in any container that is suitable for extinguishing vegetables.
If the cabbage is superfluous, it can be pre-wash it. However, it is not necessary to get involved in this process. Since if we wash off the whole sour, we will lose the whole cymes of the dish.
Together with the cabbage, you can add a bit of its juice. If the juice is too sour, then barely water.
We put to steal for 10 minutes under the lid on a small fire.
Then add fresh cabbage. We pour water. To stir thoroughly. We close the capacitance with a lid and shop on low heat 45-50 minutes.
While the kushan is stealing, frying onions to intensively golden color.
If you are fundamentally preparing for you, use olive oil for you for frying onions. If not fundamentally, then it is better than foam. Nowadays, in no case use sunflower or corn, since.
Apple to three on a coarse grater.
After 45-50 minutes, add a bay leaf, spices, apple and fried tuk. If desired, put more oil. Mix well. And we put to stew under the lid another 10-15 mnut.
Sauer cabbage stew with meat
I am sure that all admirers of sauerkraut will appreciate this recipe. Try to cook such a cabbage with chicken fillet, and you will have a dietary full-fledged meat dish, combined with a delicious and useful garnish.
Stewed sauerkraut is a national dish of many countries, for example, Poland, the Czech Republic, Ukraine, Germany, Belarus.
I know that in Poland you prepare such cabbage with various types of meat and wears the name Bigos. Interesting about Bigos can be viewed. In Germany, the sauer stewed cabbage is appropriately served with a baked pork knuckle "Icebine".
Well, I suggest your lightweight dietary option.
Ingredients:
- meat (can fillet chicken or pork or veal) about 500 gr. ;
- sauer cabbage 700-800 gr.;
- onions 2 pcs.
- tomato paste 3st.L. (if there is no paste, you can try add ketchup or finely chopped fresh tomatoes or frozen tomatoes or even canned in our own juice);
- vegetable oil;
- cumin seeds;
- fragrant peas 3 pcs.;
- other spices (black ground pepper and salt to taste);
- garlic (at wishes);
- fresh greens.
Cooking sauerkraut stew with meat
Summer cabbage must be squeezed from juice and try. If sauerkraut has a pronounced sour taste, it should be rinsed with cold water and try again. If the washing with water did not help get rid of the pronounced acid taste, then the cabbage should be boiled during 10 minutes in water. Water merge and then continue to cook according to the recipe.
1. I took the meat chicken. Used chicken breast meat, which cut into small pieces. And also I
i add chicken meat on the bone, I think that it turns out a lot of cabbage with him. I cut fine onions.
2. Louk put on a frying pan hesten with vegetable oil. Pierce it to easy transparency and add meat and some seeds of cumin as a seasoning.
3. Now fry meat with a bow of 10 10, until the meat becomes whiteish.
4. Now add 3 tbsp. Spoons of tomato paste, add hot boiled water. Water take so much so that she slightly covered meat.
5. I add sauer cabbage, salt and black ground pepper (to taste).
6. Stir the cabbage with meat, close the lid and continue to stew cabbage with meat on medium heat for an hour. If the delicate cabbage, then the extinguishing time can be cut to 40, and then 30 minutes. Somewhere in 10-15 minutes before the end of extinguishing, add 3-4 peas of fragrant peppers.
This treats adore all over the world. Cabbage variants Hundreds: Czech (with chicken), Polish (Bigos with prunes and ribs), German (with pork steering wheel) and many others. The vegetable is used as garnings and as an independent dish, in fillings for pies and salads.
How to put out sauer cabbage
Start the cooking process from the selection of pickling. The chefs strongly recommend kakoo vegetable on their own, but if there is no time for it, take the finished product. High-quality sauerkraut does not grit, has an elastic, crisp structure and a pleasant taste. The quay of sauerkraut is traditionally starting with a frying of a bow, which will give a spicy taste of the finished dish. Next, add the salting, fry a bit and extinguish until readiness.
In a slow cooker
The wonder-oven is ideal for the preparation of such an instrument, rolling dishes as a stew salt cabbage. First, the vegetable is soaked in warm water to leave excess acid. Then add to the Multivarka bowl, where the bow has already fried. They are covered with a lid, season with spices and continue to extinguish with sauer cabbage in a slow cooker until ready in the "quenching" mode.
In a frying pan
Preparation options There are weights: you can put out sauer cabbage in a frying pan with meat, with a bird, with sausages or sausages, with mushrooms. In any case, it turns out delicious and satisfying. Please note that sometimes too sour (peroxide) vegetable - the salt can be pre-rinsed, and at the end of cooking sweetened or add several spoons of tomato paste, which neutralizes the acid. Serve the finished dish as a side dish with meat or fish treats.
In the oven
To make fragrant, delicious vegetable treats in the oven, you must first prepare a clay or ceramic container. Some hostesses immediately lay meat, mushrooms, onions on the bottom of the dishes, and others - pre-roasted these products. The cabbage was washed, slightly pressed and lay out from above, fasten the water or broth and extinguish in a pot until ready. Stewed cabbage in the oven must languish for about an hour.
Recipe stewed sauerkraut
Before proceeding with the cooking process, prepare the necessary products. Break the vegetable or buy a finished sickness, and then decide on the addition to the dish. If a lean, dietary option is planned, then you will need only vegetables (onions, carrots), dried mushrooms, fruits (apples, dried or prunes). If you have chosen a more raw recipe for cooking sauer stew, then you need to have ribs or meat (beef or lamb), smoked sausage, sausages or bacon.
With meat
- Cooking time: 60 minutes for quenching and 3 days on Zakvask.
- Number of portions: 5 persons.
- Calorie dish: 92 kcal / 100 grams.
- Kitchen: European.
Beginner cooks often do not know whether it is possible to extinguish with sauer cabbage, what to cook with and how? This method of cooking will help you find out how to make a tasty treat how to make a delicious treat: how to pickle a vegetable, how to put the ingredients correctly. So that sauer cabbage stewed with meat was especially fragrant, tender, use beef cutting and a combination of two types of vegetable - salty and fresh. Fresh tomatoes can be replaced with tomato paste or sauce, and meat - minced meat.
Ingredients:
- onions - 2 pcs.;
- carrots - 1 pc.;
- black bread - 20 g;
- cabbage fresh - 1 forks and 500 g (for extinguishing);
- beef - 600 g;
- salt - 2 tbsp. l.;
- tomatoes - 4 pcs.;
- bay leaf, black pepper, cumin - to taste;
- lean oil - 50 ml.
Cooking method:
- For salting (classic recipe) cabbage kochan, cut into 4 parts and charge very thin stripes (the longer, the better). Spindle a vegetable well to let me be juice.
- Clean the carrots and spend on a grater with large cells.
- Mix both vegetables, break. Fill in a tightly clean three-liter jar obtained by a mixture, sink well.
- Prepare brine: in a liter of warm water dissolve 2 tablespoons of salt and 1 spoon of sugar, stir, pour crushed vegetables. Put a piece of black bread, wrapped in gauze. This component will speed up the rush process.
- Put the jar into a warm place for 2-3 days, periodically pierced with a knife so that the cabbage is evenly imposed.
- Try a vegetable - if you taste taste, you can eat, but if the acid is not enough, then continue to well.
- For the preparation of cabbage stewed with beef, clean the bow, chop it with small cubes.
- Wash meat, cut into small pieces.
- Fresh cabbage leaves Put with thin stripes, satisfy.
- Fry in lean oil onions until golden color, add meat cubes.
- As soon as the meat acquires a crust, add 400 grams of acidic cabbage, cover the lid and tear everything on low heat for 15 minutes.
- It came a turn of fresh vegetable - put the cabbage on top, stew 10 minutes again.
- At the end of cooking, add spices, finely chopped or grated tomatoes on the grater. Cook for 20 minutes.
In German
- Number of portions: 5 persons.
- Calorie dishes: 110 kcal / 100 grams.
- Purpose: For dinner, lunch.
- Cuisine: German.
- The complexity of cooking: average.
The Germans do not imagine Christmas dinner without traditional pork steering wheel with cabbage garnish in Bavarian. All ingredients are simple and accessible, the dish is easy to prepare, and lovers of culinary experiments can add smoked, sausages, bacon. The sauer cabbage in German is slightly different from the one that is prepared in the Czech Republic or in Russia - it is softer, tender. When heating in it, juniper berries, cumin, apples and served with meat in beer.
Ingredients:
- salo - 200 g;
- cabbage salt - 800 g;
- wine white - 100 ml;
- onions - 1 pc.;
- tsmin, salt - taste;
- sugar - 1 tbsp. l.;
- apples - 2 pcs.;
- starch - 1 tbsp. l.;
Cooking method:
- Melt on the hot frying pan fat.
- Clean the bow, cut off by half rings. Apples cut down thin slices.
- Add to the lace bow and apples, fry a bit.
- Solress rinse, spit slightly and put in the pan with a roaster.
- Sweese, satisfy, put the spices, pour wine.
- Tomit 40 minutes on low heat until ready.
With sausages
- Number of portions: 5 persons.
- Calorie dish: 128 kcal / 100 grams.
- Purpose: For dinner, lunch.
- Kitchen: European.
- The complexity of cooking: average.
This kind of pickles is especially popular in the cold time when we lack the vitamins. Stewed sauer cabbage with a sausage can become an excellent independent dish to dinner or for friendly sites behind a glass of foam drink. For the preparation of satisfying, fragrant treats, it is better to choose pork sausages and supplement smoked (sneak, bacon, salami). Before you enjoy the excellent taste of dishes, sprinkle it with chopped greens.
Ingredients:
- lean oil - 50 ml;
- onions - 2 pcs.;
- sausages - 500 g;
- bacon - 250 g;
- sugar - 25 g;
- solny - 500 g;
- greens - 20 g;
- salt, bay leaf - taste.
Cooking method:
- Evaluate the taste of cabbage - if it is too acidic, soak it in the water, squeeze.
- Clean the onions, cut down the cubes, fry on the lean oil.
- Add the sin to it, cover the lid and extinguish 20 minutes.
- Cut sausages, bacon cubes, put in the pan to the rest of the components.
- Subtill, add sugar, spices, prepare for another 15 minutes. Sprinkle with chopped greenery and serve to the table.
With pork
- Number of portions: 5 persons.
- Calorie dish: 245 kcal / 100 grams.
- Purpose: For dinner, lunch.
- Kitchen: European.
- The complexity of cooking: average.
Do you know why gourmet so love to combine this kind of pickles with fatty meat? The fact is that sauerkraut has an amazing property to neutralize fat contained in meat, absorb its juices, creating a unique rust of taste sensations. This recipe for stewed sauer cabbage with pork is designed for meatseeds that are not off sometimes to enjoy calorie dishes.
Ingredients:
- cabbage salt - 500 g;
- the fillet part of the pork carcass - 600 g;
- onions - 1 pc.;
- seasonings, bay leaf, chili pepper, salt - to taste;
- tomato paste - 25 g;
- lean oil - 50 ml.
Cooking method:
- Cut meat with small pieces. Clean the onions, chop it with cubes.
- Fry the pork in a preheated lean oil, add the bow, continue to cook on medium heat before the appearance of crust meat.
- Rinse the salt water under running water, lean on the sieve, and then put in the pan to stewed meat, make a glass of boiling water and tomit 30 minutes.
- At the last stage, you can add some spices (acute peppers), bay leaf, tomato paste, salting.
- As soon as all the water is discharged, the dish is ready.
With fresh cabbage
- Cooking time: 70 minutes.
- Number of portions: 3 persons.
- Calorie dish: 121 kcal / 100 grams.
- Purpose: For dinner, lunch.
- Kitchen: European.
- The complexity of cooking: average.
The peculiarity of the treat is that it combines two varieties of vegetable: sauer and fresh. This preparation option is great for those who follow the figure or keep the post. Gentle, sweet-sweet peid cabbage saunas with fresh will be a good addition, a garnish to meat or fish dish. Complete all chopped greens, Tmin.
Ingredients:
- onions - 1 pc.;
- fresh cabbage forks - 500 g;
- cabbage salt - 200 g;
- carrot - 2 pcs.;
- lean oil - 50 ml;
- spices, salt - to taste.
Cooking method:
- Heat the lean oil in deep capacitance, fry the onions in it with small cubes.
- When it becomes transparent, add a carrot rubbed on the grater, pass another 5 minutes.
- Put the salt in the container, put off, and after 10 minutes, put fresh cabbage cutting.
- Touch under a closed lid about 40 minutes on low heat.
With ribs
- Cooking time: 150 minutes.
- Number of portions: 5 persons.
- Calorie dish: 278kkal / 100 grams.
- Purpose: For dinner, lunch.
- Kitchen: Eastern European.
- The complexity of cooking: average.
Retooth, nutrient dish especially have to taste to men. In Starina, Polish Bigus (so called stewed pork ribs with sauerkraut) were supplemented with prunes, smoked and prepared for more than two days. Nowadays, with the advent of the oven and multicookers, this process can be significantly accessed. Please note that the Kushan does not include fat or oil - vegetables will be prepared on pork fat, which is pushed out of ribs.
Ingredients:
- carrots - 1 pc.;
- onions - 2 pcs.;
- prunes - handful;
- fresh cabbage - 500 g;
- cabbage salt - 400 g;
- ribs - 400 g;
- bay leaf, spices, salt - to taste.
Cooking method:
- Take a deep thick-walled saucepan and fry in it without oil sliced \u200b\u200bportion ribs 10-15 minutes before the appearance of a crust.
- Clean the onions, cut it straw, put to meat.
- When it becomes a golden, add a wretch-grated grater, season, season, prepare before the softness of vegetables.
- Put the salty salt on top, cover with a lid, extinguish 10 minutes.
- Tatch the thin straw fresh cabbage, add to Bigus. Tomit all 60 minutes.
- Wash and free from the bones of prunes and, without cutting, put to vegetables with meat. Preparing a quarter of an hour.
With chicken
- Cooking time: 40 minutes.
- Number of portions: 5 persons.
- Calorie dish: 135 kcal / 100 grams.
- Purpose: For dinner, lunch.
- Kitchen: European.
- The complexity of cooking: average.
Gentle, a juicy dish will have to taste all lovers of a wonderful vegetable. It resembles Bigus something, but a softer, delicate taste. How to prepare a treat? Pay attention to the recipe for stewed sauer cabbage with chicken. Experienced cooks recommend using bird fillets (chicken or turkey), but you can take other fleshy parts of the carcass - it will also get very tasty.
Ingredients:
- lean oil - 50 ml;
- chicken fillet - 500 g;
- cabbage salt - 500 g;
- onions - 2 pcs.;
- garlic - 2 slices;
- tomato paste - 100 g
Cooking method:
- Cut chicken fillet with small cubes.
- Clean the onions and garlic - finely babble in vegetables.
- Fry on the chicken onions, put the chicken, prepare the ruddy crust of meat.
- Add the paste, pour the glass of boiling water. Put cabbage, season spices, satisfy.
- Carry out a treat for 40 minutes.
- 5 minutes before graduation, add garlic.
With mushrooms
- Cooking time: 40 minutes.
- Number of portions: 3 persons.
- Calorie dish: 147kkal / 100 grams.
- Purpose: For dinner, lunch.
- Kitchen: European.
- The complexity of cooking: average.
The traditional method of cooking assumes the presence of dried forest mushrooms - they have a special, unique aroma and taste, but this product can infrequently meet in stores. Replace dried mushrooms with champignons or oysters, and you will get a nourishing lean dinner, from which everyone close will be delighted. If you want to make a treat more satisfying, then add some smoked meals or bacon.
Ingredients:
- mushrooms - 450 g;
- cabbage salt - 500 g;
- turmeric, Tmin - 1 tbsp. l.;
- laurel leaf - 2 pcs.;
- lean oil - 30 ml.
Cooking method:
- Fill the cabbage salt with 100 milliliters of cold water, put cooking for 10 minutes.
- Catch off the vegetable on the sieve, let the drain of the water. It is necessary in order to leave excessive acid and bitterness.
- Heat pan with vegetable oil, add cumin and turmeric, warm up a couple of minutes.
- Put the mushrooms chopped with thin plates, fry.
- Add the cabbage, sprinkle with Tmina, put a bay leaf, season, spray.
- Next, sauer cabbage stew with mushrooms should be prepared for another 30 minutes.
How to put out sauer cabbage with potatoes
- Cooking time: 40 minutes.
- Number of portions: 3 persons.
- Calorie dish: 126kkal / 100 grams.
- Purpose: For dinner, lunch.
- Cuisine: Russian.
Prepare a crispy, sour-sweet cabbage with ravarial potatoes with a miracle furnace. In this food treat, you can put any kind of pre-roasted minced meat, but if the dish is prepared for a post dinner or dinner, then meat components will have to be excluded. Complete the taste of spices and seasonings - tmin, sweet paprika, laurel sheet.
Ingredients:
- bulb - 1 pc.;
- carrots - 1 pc.;
- cabbage salt - 400 g;
- potatoes - 7 pcs.;
- lachy oil - 50 ml;
- tin, bay leaf, salt - to taste.
Cooking method:
- To sauer cabbage stew with potatoes in a slow cooker, it was not too acidic, it is recommended to rinse it a bit and drop into a sieve.
- Clean all vegetables. Onions and potatoes cut into cubes, and the carrot pour into a thin straw.
- Pour the oil in the bowl of the multicooker, turn on the "Baking" mode and fry vegetables: first onions, then carrots and potatoes.
- Close the lid and continue toming in the "quenching" mode all vegetables for another 15 minutes. Potatoes prepared - can be putting the salt.
- Cushion 15-20 minutes in the same mode.
In Czech
- Cooking time: 60 minutes.
- Number of portions: 5 persons.
- Calorie dishes: 131 kcal / 100 grams.
- Purpose: For dinner, lunch.
- Cuisine: Czech.
- Preparation complexity: Easy.
In the Czech Republic, it is customary to be treated with satisfying, calorie dishes. But a special place in the local culinary piggy bank is a red cabbage with apples - it is prepared as the main dish, on the side dish, are used in stew, salads. The stewed sauer cabbage in Czech is prepared from a red grade of vegetable, apples are added to the treat, sometimes cranberries for acid and wine. Feed cabbage to meat fat dishes, smoked, sausage.
Ingredients:
- circular vegetable - 1 forks;
- solon - 400 g;
- white wine - 20 ml;
- salo - 30 g;
- onions - 1 pc.;
- apples - 2 pcs.;
- cumin, salt - taste.
Cooking method:
- Fry in a frying pan onions with lard.
- Add cabbage salt, cover with a lid and put 10 minutes.
- It came a turn of fresh vegetable - lay out a red cabbage, season with spices, sprinkle, add apples, grated on a grater with large cells. Tomit 20 minutes on low heat.
- At the last stage, pour wine, cutting 5-7 minutes.
Before you cook a hearty dinner, pay attention to the recipe with a photo of stewed cabbage - it looks very appetizing and can prepare with various additions: with rice and meat, with beans, minced or traditional way. There are some subtleties that need to know:
- Rinse the salty in front of a cargo, and at the end sweetened - it will enrich the taste of the dish.
- Introduce the vegetable only when all the hard components are ready - the lactic acid will not let them go.
- Stewed sour cabbage is perfectly combined with Tmina, laurel sheet, black pepper.
Video
All cabbage varieties are considered inexpensive and simple ingredient in cooking. But from it you can create such a dish that the most expensive and exquisite masterpieces of restaurant dishes will overturn the taste.
Adding spices, greenery, meat products will allow creating creation that has no analogues ─ a dish that can be rejoiced not only by a favorite family, but also dear to the heart of the guests.
Variations of the preparation of stewed sauerkraut is an incredible set. Each hostess has its secrets and recipes. After all, there is no wonder the same dish, all cooks, it turns out differently.
Changing sauerkraut: recipe with photo step
This recipe will have to be in the winter. Tired of porridge and pasta? Want something new and useful on a side dish to meat or fish? Then proceed to cooking.
- 800 gr. finished cabbage (of course, sauer and acidified);
- 2 white bow heads;
- 1 tbsp. spoon of tomato mashed potatoes;
- 5 gr. sugar sand;
- 1 laurels leaf;
- Several peas peppers;
- Chopping black ground pepper;
- 70 gr. sunflower oil;
- Water is about 2 glasses;
- Salt to your taste.
Time for cooking - about 1 hour 15 minutes.
Calorie - 80 kcal.
Exchange garnish is ready! Bon Appetit!
Version of German dishes
In the kitchen of Germany, stewed sauerkraut occupies one of the leading places of traditional dishes. German sausages, various types of meat, as it is impossible to complete the sour-sweet cabbage.
Of course, many refuse her preparation due to a specific smell, but this problem quickly disappears, as it smells only during cooking.
For cooking you need:
You will leave for at least 1 hour.
Calorie in 100 grams of ready-made cabbage 120 kcal.
In a frying pan with high sides, heating fat cut from a pork carcass, or lamb. In the finished Saletz lay out the prepared cabbage. Clear onions from the peel, wash and crushed.
From draining to remove bones, freeing the flesh from the skin, skip through the sieve. Purified apple grate on the Korean carrot. Kabesto add all berries and fruits, onions and tomorrow for about 10 minutes.
Pour fresh juice and continue quenching to the middleness of the cabbage (it should not fly off). Remove the dish from the fire and give it to cool.
To a cold dish add a cabbage residue and mix thoroughly all. The finished dish is essentially salted and spice.
You never ate so tasty stewed sauerkraut. Be sure to take a recipe for a note.
Cooking with sausage in a slow cooker
Everyone is familiar with the recipes of stewed sauerkraut in combination with sausages. However, not everyone knows that if you cook it in a slow cooker, the dish will work with a new, more expressive taste. In a word, it is necessary to try.
- Kilogram of acid cabbage;
- 6 cream (can and other) sausages;
- 2 heads of the reptile bow;
- 60 grams of sunflower oil;
- A little dill and parsley;
- Salt and various spices to their taste.
For all cooking will be spent about 50 minutes.
Calorie - 180 kcal.
First you need to remove excess acid from the cabbage. To do this, it should be rinsed with cold water. On the cast-iron frying pan, slightly fuse sausages and shifted into a multi-coogent unit, you can send a cabbage there.
Onions cut into a cube and add to the bowl with the contents. Aggregate Include on baking mode for 20 minutes.
Open the lid of the multicooker, a dish to salute, season with spices and continue cooking, but already on the extinguishing program for another 20 minutes. The finished dish trust with chopped greens and can be served to households to the table.
Drink on health!
Sauerkraut stewed with meat
A rich and healthy dish will be stewed acidic cabbage in the union with meat. She is preparing much faster than raw, and her sourness as it is impossible to complete the taste of meat. There is nothing more easier to prepare this dish, and the result will exceed all the expectations.
- Cabbage barrel oxygen - near a kilogram;
- 500 gr. bumper pork;
- 50 gr. Oils of any vegetable;
- 1 turn onion head;
- 3 tbsp. Ketchup spoons to kebab;
- 3 cloves of garlic;
- Various spices (based on preferences);
- 1 Lovers leaf:
- Dill, parsley;
- 5 gr. sugar sand;
- 150 gr. water;
- Salt at discretion.
The time that will have to spend on the culinary process - 1 hour and 20 minutes.
Calorie - 260 kcal.
Start standing with cabbage soaking. It usually has an overly sour or stray taste. After soaking it carefully squeeze, in order to remove the excess fluid.
Rinse meat and dry on a paper towel, then cut into medium parses. Casting cauldron to put on fire and pour oil into it.
Add to preheated oil pork, season with pepper and other spices, bring to half-preparation on a small fire. Leek crush. Add to meat and continue cooking with a closed lid for about 15 minutes.
Cabstick mix with meat and pour ketchup diluted with water to a kebab. Continue extinguishing with stirring about 25 minutes.
10 minutes before full readiness to open the lid, add garlic, chopped greens, laurel, wait for the evaporation of the liquid. The finished garnish sprinkle with sugar sand and mix.
The perfect dinner for the family is ready. Bon Appetit!
Yummy with potatoes
For its preparation, you do not need any special culinary skills, and you will need a little time.
Supports such ingredients:
- 4 potato tuber;
- 300 gr. acid cabbage;
- 1 turn onion head;
- 1 Neuruple Carrot;
- 1 bay leaf;
- 3 tbsp. spoons of any ketchup;
- Dill, parsley;
- 50 gr. vegetable (any, can and olive) oil;
- Pepper, salt to taste.
It will take about 1 hour for cooking stewed sauerkraut with potatoes in time.
Calorie - 210 kcal.
Onions, carrots clean and grind. In a high frying pan, heat the oil and slightly fry vegetables. Belococcal soak and squeeze excess water, add to bow and carrots.
Constantly stirring, tomorrow 15 minutes. Potatoes clean, rinse and cut into a straw of medium thickness. Mix it with salt and together with the laurel to send to the contents of the pan.
Stew dish on slow fire, until soft potatoes. After 20 minutes, add ketchup in Ragu, pepper and mix. Dish is ready, it remains only to decorate greens. Drink on health!
To feed a large family, turn on the oven and prepare a potato casserole with meat. Syly and insanely tasty!
More festive option - meat in the foil in the oven. If you just think it is ready to prepare on a festive table, here you will find all the necessary instructions and recipes.
What is it fragrant! This is us about orange jam. There are several recipes. Prepare a couple of jars for the winter, you will not regret!
Dish combined with mushrooms
Surprisingly tasty and satisfying dish. Such a combination of products ideally is suitable for the stuffing of laid ducts, stuffed pepper and as an unforgettable dinner for the whole family. Baister!
- 500 gr. acid cabbage;
- 500 gr. any fresh mushrooms;
- 2 heads of the reptile bow;
- 2 tbsp. spoons of tomato puree;
- 100 gr. fatty sour cream;
- 1 garlic teeth;
- On the pinch of salt and ground black pepper;
- 1 small carrot;
- Middle bug of dill.
- 70 gr. vegetable oil.
Cooking will take 1 hour 20 minutes.
Calorie - about 250 kcal.
Clear and crush to clean. Cleaned carrot cut into thin or medium straw. In a high pan pour sunflower oil and heat. Pour carrots and onions.
Constantly stirring, bring to soft and reducing the mass. Mushrooms are largely cut and combined with thermally treated vegetables. Wait to evaporate liquid, season and salt pepper.
Acquired cabbage soak in water, remove excess liquid. Movered white borders to connect with stewed vegetables, mix everything and add sour cream with tomato puree.
Stew on slow fire about half an hour with a closed lid. At the end of the cooking in the cabbage add squeezed garlic and chopped greens.
This recipe will have to taste even to avid opponents of stewed sauerkraut. Please take the household and enjoy the taste!
- If during the preparation, spray the steam cabbage "generous" pins of flour, the dish will turn out to be more delicious and thick;
- A strong acid in a vegetable neutralizes a sugar spoon, added at the end of extinguishing;
- With an unpleasant specific smell, the cabbage perfectly copes Sukharik rye bread. It needs to be put in a pan during cooking, and after exposing to withdraw;
- The cabbage is more juicy and enjoyable, if it does not add water when heating into it;
- It is advisable to soak it in the water before extinguishing the sour cabbage.
noteFood.ru.
Almost Bigos
sauer cabbage stew with meat
Sauer cabbage stew with meat
I am sure that all admirers of sauerkraut will appreciate this recipe. Try to cook such a cabbage with chicken fillet, and you will have a dietary full-fledged meat dish, combined with a delicious and useful garnish.
Stewed sauerkraut is a national dish of many countries, for example, Poland, the Czech Republic, Ukraine, Germany, Belarus.
I know that in Poland you prepare such cabbage with various types of meat and wears the name Bigos. Interesting about Bigos can be viewed here. In Germany, the sauer stewed cabbage is appropriately served with a baked pork knuckle "Icebine".
Well, I suggest your lightweight dietary option.
- meat (can fillet chicken or pork or veal) about 500 gr. ;
- sauer cabbage 700-800 gr.;
- onions 2 pcs.
- tomato paste 3st.L. (if there is no paste, you can try add ketchup or finely chopped fresh tomatoes or frozen tomatoes or even canned in our own juice);
- vegetable oil;
- cumin seeds;
- fragrant peas 3 pcs.;
- other spices (black ground pepper and salt to taste);
- garlic (at wishes);
- fresh greens.
Cooking sauerkraut stew with meat
Summer cabbage must be squeezed from juice and try. If sauerkraut has a pronounced sour taste, it should be rinsed with cold water and try again. If the washing with water did not help get rid of the pronounced acid taste, then the cabbage should be boiled during 10 minutes in water. Water merge and then continue to cook according to the recipe.
1. I took the meat chicken. Used chicken breast meat, which cut into small pieces. And also I
i add chicken meat on the bone, I think that it turns out a lot of cabbage with him. I cut fine onions.
2. Louk put on a frying pan hesten with vegetable oil. Pierce it to easy transparency and add meat and some seeds of cumin as a seasoning.
3. Now fry meat with a bow of 10 10, until the meat becomes whiteish.
4. Now add 3 tbsp. Spoons of tomato paste, add hot boiled water. Water take so much so that she slightly covered meat.
5. I add sauer cabbage, salt and black ground pepper (to taste).
6. Stir the cabbage with meat, close the lid and continue to stew cabbage with meat on medium heat for an hour. If the delicate cabbage, then the extinguishing time can be cut to 40, and then 30 minutes. Somewhere in 10-15 minutes before the end of extinguishing, add 3-4 peas of fragrant peppers.
sauer cabbage stew with meat
7. At the very end, when the cabbage is ready to add finely chopped or missed through the press garlic, and you can sprinkle with freshly chopped greens.
Sauer cabbage stew with meat It can be served as a separate dish, and can be in combination with boiled potatoes or even rice: recipe here
dietstol.ru.
Acosite cabbage stew with meat
Stewed sauer cabbage with meat, a recipe with a photo of the preparation of which you will see today, perfectly complements meat dishes, especially cooked from oily pork. Not in vain in many national cuisines of European countries from stewed pool cabbage, they are served with sausages, baked steering wheel, spickers, cutlets. It is noted that with this combination of the stomach easier to digest heavy meat food, and even a large portion of meat with a sour cabbage will not leave a feeling of gravity after the meal. In turn, the fat neutralizes the acid, and the cabbage has a taste painfully, remaining spicy and saturated. Well, in addition, the acidic cabbage with meat is very tasty, satisfying and homely cozy.
To prepare an acidic cabbage stewed with meat, it will take a fatty pork, better cervical or meat from the back. You can take the subsection and mix it with more lean meat. Cabbage is stewed on a small fire and after cooking it needs to be broken. Like any dish of stewed cabbage, it becomes tastier in a few hours. By the way, it is not necessary to serve the acidic cabbage with hot meat. Coolest it becomes an amazing snack, which men will appreciate.
- acidic (sauer) cabbage - 4-5 grinders;
- Pork oily or moderately fat - 300-400 gr;
- Salo or spiche - 70-80 grams;
- Onions - 2 pcs;
- carrot - 1 small;
- Tomato sauce - 3-4 tbsp. l;
- Black ground pepper - 3-4 chips (to taste);
- Sugar - 1-2 pinch (if necessary).
A piece of fatty pork cut into pieces of one bite sizes, we try to make it so that in each there is fat and meat. Sliced \u200b\u200bor fresh swine lard cut into a small cube or plates and send to a hot frying pan. Ichip fat on low heat, taper away.
We lay out the pork into hot fat, fry on average fire until the meat will not light up and light ruddy crust will not appear. Strong fire do not make fat to not overripe - it may have an unpleasant grown taste, to get rid of which it will not work.
While the meat is roasted, cut a thin straw carrot (or plates, a cube). Shining by half rings or cut the cut onion.
Pour onions to the meat, continue to fry stirring. Onions need to be brought to transparency, and to grab meat.
We indulge the half of the water, we are satisfying and the carcass meat is 15-20 minutes under the lid until half-ready.
We increase the fire, evaporate the remaining water. Add carrots to meat with onions. Mix, fry until the carrot is soft, impregnating it with fat.
Cabbage is pressed from juice and substitute under the stream of cold water. Press or leave in colander. If the cabbage is not very sour or you love the taste of stewed cabbage was sharp, saturated, no need to rinse.
Meat we move to the side, we shift the cabbage in the pan. Warm a few minutes.
Mix with meat, make a quiet fire. If the cabbage is not juicy, then you need to add water, otherwise it can merge even on a small fire. We pour the half a cup of water, cover tightly and leave to steal 40-45 minutes.
Cabbage cooking time depends on what you like in the finished form - if a random, crunchy, then carusten for about 30-35 minutes and try. If soft, leave for 40-50 minutes or longer. When cabbage in your opinion will reach almost ready, add tomato sauce. Solim, Perchym and Most minutes 10-15 minutes.
The finished cabbage will be soft or crisp soft, with a saturated acidic taste. Before turning off, try it, if it is very sharp, sour, add a little sugar - it balances the taste and neutralizes the acid. Turn off the fire, leave a sour cabbage with meat on the stove to appear and gain taste.
Before serving stewed sauer cabbage with meat, heating. We decompose on plates, we apply to the table. You can add rye or wholegrain bread, boiled potatoes or hot dumplings. Bon Appetit!
namenu.ru.
How to put out sauer cabbage in a pan, in a slow cooker, with meat, potatoes, chicken and sausage
The sauerkraut itself is very tasty, but it is not just also harvested for the winter. Today I will tell you about dishes in which it is the main ingredient. We will talk about how the cabbage is prepared with various types of meat ingredients, which it should be after cooking in a pan or in a slow cooker.
How deliciously put out sauer cabbage - classic recipe
Classic. The classic is in everything, always this word means something excellent, which will always be tasty. And yes, even in the preparation of stewed sauerkraut there is a classic look.
To prepare a classic carved cabbage, we will need:
Successful cabbage - one kilogram
Onions - three middle bulbs
Carrot - four hundred grams
Sugar - tablespoon
Bay leaf - a pair of leaves
Black ground pepper is one pinch.
In order for cabbage to not get similar to salt with an admixture of cabbage, it must be soaked in cold water, in order to get rid of surplus salts. Over the way to squeeze, but so that it is still juicy, put on the sieve. When the whole liquid comes down, the cabbage can be prepared.
Onions clean and chop fine cubes. Carrot shining straw.
We send onions to pass to a transparent state, after adding carrots to it. It must purchase a soft texture.
We add tomato paste to fried vegetables, a couple of minutes and put sugar with salt and crushed laurel. Masky for about two minutes and lay cabbage. She is in the prepared tomato-vegetable sauce twenty-twenty-five minutes.
The finished cabbage is perfectly suitable in the form of a garnish to a meat dish, it will be an excellent independent dish on your table.
How to stew sauced cabbage in a pan
Ingredients required for cooking:
Sauerkraut - kilogram
Onions - pair of large bulbs
Vegetable oil - one hundred milliliters
Tsmin - Half of tea spoons
Salu-sugar - on a teaspoon
Sour cream - tablespoon
Cabbage prepare as it was described above. Carrots and onions cut straws. We ship on a frying pan with hot oil and pass two or three minutes.
We send cabbage to the pan, Solim and the pastry forty five minutes. At the end of cooking, we put tomato paste, sugar and cumin. Add sour cream, mix. Can be served to the table.
How to put out sauer cabbage in a slow cooker
Multicooker is one of the best helpers in the kitchen of modern hostess. Well, let's try to put out the sauer cabbage in it!
Summer cabbage - one kilo
Sunflower oil - seventy milliliters
Onion onions - Two bulbs
Salt and sugar - to taste
Cabbage prepare - rinse, press and leave a track of excess water.
Onions clean and penetrate a small cube, cutting with straw and ship roasting on the heated oil.
Cabbage mix with parsed vegetables and send to a multicooker on baking mode.
In such mode, the cabbage is preparing an hour. After switching mode to "Pilaf" and produce another twenty-five minutes.
After the time eating cabbage and serve to the table.
How to put out sauer cabbage with meat
How to make a man love, or at least eat stew cabbage? The answer is simple - add meat.
Pork - five hundred grams
Onion - Pair of bulbs
Tomato paste - three tablespoons
Water - floor liters
Sunflower oil - fifty grams
Lavar leaf - five leaves
Salu-sugar - to taste
Meat cut into a large cube, onions clean and shining half rings. Fry together on a preheated deep frying pan about ten minutes.
Cabbage prepare the previously described method. We add it to meat, fill with water, prettier interfere with the garment for sixty. After the time expires, we fill the water if it has flipped out, add a paste, bay leaf and sugar. Mix and produce another half hour. That's all cooking.
How to tasty to put out sauer cabbage without meat
Cabbage sauhana - half a kilogram
Onions - Three bulbs
Bulgarian pepper - two hundred grams
Carrots - two hundred fifty grams
Tomato paste - tablespoon
GREEN - one bundle
Spicy chili pepper - one little pod
Salt pepper - how you wish
Cabbage prepare, the onions purify and rub the small cube. Carrots are rubbed on a straw straw, and the Bulgarian pepper cut the trugples. Passerum vegetables along with tomato paste about five minutes and put our cabbage, raw salt, pepper and mix. We cover with a lid and leave on medium heat for twenty minutes. At the end, sprinkled with chopped greens and give to stand, relax our dish.
How to put out sauer cabbage with potatoes
Sauer cabbage is pretty dietary dish. There are few calories in it, however, to satisfy stewed cabbage, you can add a calorie product. Such as potatoes. He will not only make your dish referring, but also give the best taste, removing excessive sourness.
Sauer cabbage - five hundred grams
Potatoes - Paul Kilo
Onion onions - one bulb
Vegetable oil - fifty milliliters
Water - one hundred milliliters
Potatoes clean, well rinse and cut a large cube. Cook in saltwated water.
Onions clean and grind. We wash the cabbage, press and dry.
Onions Passerum in a deep frying pan minutes two or three minutes. Add cabbage to it and fifteen minutes. We add potatoes behind this, salt-pepper and shops further about twenty minutes. In fact, everything, our delicious cabbage is ready.
How to put out sauer cabbage with sausage
You might think that sausages everywhere and everywhere we prepare only students. However, a good ingredient can be used even in a restaurant dish. Sausages are perfectly suitable for those who do not want to bother with meat or does not know how to cook it better.
The most important thing is to choose good sausages. Some consumer consumers from the nearest stall, made from the corporal hoofs clearly not suit. Choose a proven manufacturer, which has a bunch of different meat products in its assortment, including those related to high quality. Well, on feedback, pay attention.
Cabbage sauhana - kilogram
Onions - two large bulbs
Carrots - two hundred fifty-three hundred grams
Sausages (from whom, choose to you) - three hundred grams
Sunflower oil - one hundred milliliters
Sugar - two tea spoons
Salt pepper - at your discretion
Water - depending on evaporation
We prepare cabbage. We rinse it carefully from an excessive salt, because in sausages it is also present. Onions cut a cube, but a carrot cut, or rod straw.
To put onions and carrots on a hot frying pan, they need to be spastered until soft. We add to them sliced \u200b\u200bsausages, fry a little. We mix the cabbage with this business, close the lid and the car, sometimes stirring. The dish must be sharpened at least twenty minutes. After allowing a little to relax from heating and can serve.
How to put out sauer cabbage with chicken
The next meat ingredient in our carcass will be chicken. Her meat is almost the easiest in stewed. Properly cooked chicken can make your dish of a decent restaurant. Let's see how to do it:
Summer cabbage - four hundred grams
Chicken thigh without bone - two hundred fifty grams
Tomato paste - Forty gram
Salt and sugar - to taste
Vegetable oil - fifty milliliters
Chicken thigh fry up to half-preparation on high heat with salt and pepper. Must get a rosy crust. As soon as the crust is formed turn off the fire and leave meat to remove a little under the closed lid. So it will become more juicy.
We wash the cabbage, pressed from the extra salted juice and we fold on the sieve. As soon as the excess fluid stalks, you can send cabbage to a frying pan with preheated oil and hundred twenty minutes.
In twenty minutes, we put meat to the cabbage, sliced \u200b\u200bby pieces to one and a half centimeters. Ten minutes for ten minutes, add paste and spices. We continue quenching for another fifteen minutes. At the end of cooking, immediately serve and enjoy the taste.
I will share with you as some secrets.
Sometimes it happens that cabbage like is delighted with extra salt, but it is acidic. It can be fixed, shattered with a cappist in boiling water a couple of minutes.
Never forget to add water when extinguishing if it is quickly evaporated, otherwise you will have a sauerful corner.
Never be afraid to experiment with spices, but better wash the salt better. In the future add it, if that in the dish itself, than you will shove it. It is sometimes quite well to add fresh-grinding fragrant peppers well for stewed cabbage, to give piquancy.
And the most, probably, important advice. Always use the latest and best ingredients, do not forget to show fantasy when working with them. All pleasant meals!
olgushka1971.ru.
Cabbage sauer, stewed with meat
Sauer cabbage - 400 g
Fresh cabbage - 400 g
Onions - 1 pc.
Vegetable oil - 60 ml.
Seasoning - to taste
Tomato paste - 1 tbsp. l.
Cooking process
Sai cabbage is not only tasty, but also useful. From her you can cook a lot of wonderful dishes, one of which I will demonstrate today. This cabbage stewed with meat, in this case, with pork.
In order for the finished dish to be sour, the sauer cabbage should not use one, "dilute" its cabbage fresh. So it will be tasty, and with sourness, and everything is in moderation. Cooking cabbage with meat can usually be in a frying pan or in a saucepan, and even better in a slow cooker, it is very convenient!
Let's start cooking: Prepare pork, sauer cabbage, fresh cabbage, carrots and onions, vegetable oil, favorite seasonings, water, tomato paste, salt. Cut the meat cubes. In a multicooker's saucepan or in a pan, if you cook with meat cabbage not in a slow cooker, pour vegetable oil, put meat, carrots (large twine) and onions (semiring).
Fry meat with onions and carrots (program "frying") until the meat will change color. Salt the meat with vegetables, pour your favorite seasonings and spices. I preferred a mixture of spices and seasonings, maybe someone likes a cumin, coriander, nutmeg, in general, use what you love. Fry all the minutes three.
On the meat with onions and carrots, lay out the layer of sauerkraut, do not mix!
On the sauerkraut layer, lay a fresh cabbage (sliced \u200b\u200bas on the borsch). Do not mix cabbage, albeit so layer and lies. Since the sauer cabbage is preparing longer than fresh, then it is better to be a lower layer. Add a tomato paste and pour hot water in which the salt is pre-split, not much, taking into account layers in meat and in the sauerkraut.
Prepare cabbage with meat on the "extinguishing" program about 45 minutes. For 15 minutes before the multicooker signal, mix the cabbage and prepare the remaining time.
Sauer cabbage stewed with meat is ready. You can apply and serve to the table.
The stewed cabbage on the classic recipe is very tasty - it is a separate dish that is useful and pleasant to eat at least one without additives, even with meat, with chicken, with minced meat, with mushrooms, with sausages or sausage.
Previously, this dish was prepared in a saucepan or in a frying pan. Now it is delicious, just and quickly you can put out cabbage in a slow cooker - it turns out no worse as in the dining room.
Cabbage is one of the main dishes of Russian and European cuisine. Hundreds of recipes and options find their amateur, each housewife can cook cabbage, adding his highlight to the famous recipes.
So I am not an exception, the cabbage in all kinds is present on my dining table often and regularly. Quashen and pickled, fresh in salads and side dishes, booster and saches, pies and casseroles.
Favorite vegetable is perfectly combined with meat and potatoes, dough and other vegetables. It is useful, Malokalorino and wonderful tasty - all this about her, Queen on our gods and on our table.
Classic steam cabbage recipe in Russian. Very tasty and simple, it is suitable as a side dish to any meat dish.
What products need:
- cabbage Fresh Early White Kilo;
- one medium carrot;
- one bulb;
- salt teaspoon;
- flour tablespoon;
- tomato-paste 2 tablespoons;
- laurel leaf;
- creamy butter 50 g, vegetable 50 g;
- black pepper ground to taste.
How delicious to put out cabbage:
- We clean and wash vegetables. Shining cabbage straw, carrot on a large grater, onion - a small cube.
- We will prepare in a roasting pan with high walls or in the cauldron.
- We put the brazier on fire and pour vegetable oil. Onions pass to golden color.
- We add carrots and fry together with a bow until soft.
- We lay out the cabbage and we reduce the fire to the average, tightly close the lid.
- On a small frying pan, fry on the butter of flour to golden color and we attach a tomato paste to it, quickly mix and pour a glass of water with small portions, stirring continuously, squeeze the salt. As soon as it boils, they are with a chase and pour into the Kazan.
- Cutting cabbage under a tightly closed lid until the readiness of 10-15 minutes. Perchym, add a laurel leaf and turn off the stove. Let it stand a moment of a dozen. You can serve on the table.
Household will appreciate your efforts perfectly!
We will do for Sunday family dinner with relatives, the meat is different, but we take turkey fillets so that after lunch there are forces to go to a joint walk or play moving games, and not just lying, digesting heavy beef or pork. You can make laying layers into a portion pot, and it is possible and how I am everything in a deep bastard and on top of a density foil.
- sheltered turkey fillet;
- potato shelter;
- kochan for half a kilogram;
- two medium bulbs;
- one big carrot;
- vegetable oil three tablespoons;
- salt pepper;
- full cabinet sour cream;
- laurel leaf.
Cooking:
- We clean the vegetables and mine, cut a small straw nochann about a teaspoon and many hands, thoroughly and with the effort, it is necessary to reduce the volume.
- We skip the turkey fillet through the meat grinder or cut the thin straw as you like.
- Pour oil on the tray and lay out meat, evenly distributing it across abyss, slightly spit and pepper.
- On top of meat put potatoes, chopped straw.
- The next layer put the mixture of cabbage with onions and carrots, we definitely pour out the allocated juice in the baking sheet, we are smeared, we lubricate the sour cream, put the bay leaf and cover the foil.
- We put in the oven, heated to 200 degrees, and prepare exactly an hour.
I really like the speed of cooking, and my home the taste and dice of the dish!
Well, the multicooker is a well-known assistant, everything laid and wait, when it sounds ready!
Ingredients:
- kilo kale blonde;
- one big carrot;
- two bulbs;
- sausage packaging;
- two red fleshy tomatoes;
- teaspoon salt,
- spices to taste.
Recipe:
- My, clean and shining vegetables with small straw, onion cutting cubes.
- We turn on the multicooker in the frying mode for 15 minutes, we pour oil into the bowl and lay onions, stirring it to golden color and add carrots.
- Pry until readiness, and bring the sausages cut with small pieces. Fry them with the effort.
- We lay out tomatoes and fry together with other vegetables and sausages.
- Pine in five add a cappust and mix thoroughly, we pour a half of the water.
- Tightly close the lid and translate into the distribution mode or cooking soup for 25 minutes. Be sure to shop in a closed form!
- After the signal, you can pull the steam and eat.
Quickly and tasty!
I think I always knew this recipe. So my grandmother and great-grandmother were prepared, so I know how to cook my daughter-student, and my whole family loves this dish to which the potato Muscule is served on the table.
- small forks;
- polkulo minced me;
- two tomatoes;
- two bulbs;
- bulgarian pepper one;
- teaspoon salt;
- third glass of vegetable oil;
- black pepper;
- laurel leaf.
Cooking:
- My and clean vegetables, pepper take out the seed chamber.
- We put on fire Kazan and pour oil into it. Lay out mince, salt and good pepper. Fry stirring.
- Cut onion with a small cube and lay it out to meat when it becomes slightly fried, stir.
- Three carrots and add to the cauldron, we continue to stir periodically, at this time cut the pepper with thin half rings.
- We lay out the pepper into the Kazan and continue to burn, cutting tomatoes with straw.
- We put tomatoes, mix and shine forks. It can be launched into Kazan parties as cutting and not to forget to mix.
- When the whole cabbage turns out to be in the cauldron, throw a lavelice from above, we pour a glass of water and close the lid tightly.
- Mashed on average fire half an hour, mixing periodically.
Well, very tasty and satisfying, pleasant appetite!
See what you can cook with cabbage for the winter:
- Delicious sauerkraut: classic recipe and recipes how to pick up cabbage for the winter
Cabbage stew with chicken and potatoes in a saucepan (in a frying pan)
You can cook with fillet, but you can simply chop the chicken into small pieces and cook together with the bones.
What do you need:
- kirin meat shelter;
- kochan on the shelter;
- potato 6 medium sized pieces;
- one bulb;
- one carrot;
- two tomatoes;
- vegetable oil 3 tablespoons;
- couple of garlic cloves;
- lavrushka leaf;
- salt teaspoon with top;
- peppers and seasonings to taste.
All cooking process:
- Let and clean the vegetables.
- We put Kazan to warm up and pour oil into it. Suck a finely chopped garlic and fry until golden color, stirring.
- Rubym chicken pieces and ship roasting to the cauldron with salt, pepper and spices, stirring.
- We cut potatoes with large slices and add to the cauldron when the chicken becomes ruddy.
- We cut onion with a small sliced \u200b\u200band send to the cauldron, do not forget to stir.
- Three carrots and send there.
- Next turn of tomatoes with large cubes, and then Kochan straw.
- We pour a glass of water, close tightly with a lid and a quarter of an hour. Ready!
Bon Appetit!
It is just like a side dish to a meat or filling in a cake with cabbage.
- cabbage fresh white kilo,
- onions on one thing,
- two tablespoons of tomato paste,
- one carrot
- salt one h. l.,
- black pepper,
- three tablespoons of vegetable oil,
- sugar tablespoon,
- one laurel leaf.
Cooking:
- All at the same time, in addition to tomato paste and laurels, lay out in the roasting and mix.
- Close tightly cover and put on medium heating.
- Paus dilute in a glass of water and add to the roas bar when boils. Stew minutes twenty under a tightly closed lid intermittently mixing.
- Lavrushka put when turning off the plate.
- Give to stand on a hot plate a minute of 10-15 to come.
- You can eat.
If you cook as a filling in the pie, then the water in which the tomato paste is a little, literally a couple of spoons, and stew with an open lid so that the excess moisture evaporated.
Cabbage stewed from sauerkraut with minced meat
We will prepare with meat minced meat and rice. This is my favorite recipe, prepare it in this way most often. It turns out a very independent dish, tasty and very satisfying. In my family enjoys special love for the ease of preparation and speed of eating.
Ingredients:
- minced meat any, but best of all from pork, so fatty;
- fig, two glasses;
- cabbage quashen with carrots liter bowl;
- salt and pepper to taste;
- onions on two pieces;
- vegetable oil to the eye to cover the bottom of a millimeter in the roaster;
- lovel leaf.
- Pour into the roasting the oil and put the mince to fry, breaking it with a spoon on small pieces. Solim and Pepperm, it would be satisfied if they were preparing one minced meat, and Perchym, of course, was walking on the full volume of dishes.
- We clean, cut onion with a small cube, add it to the mince, when he becomes slightly fried, and together fry a little bit.
- We launch cabbage into the roasting, washed from extra salt and thrown into the colander, mix and tightly close the lid. Time ten minutes.
- Sunday the washed rice and pour three glasses of water, mix and car wash on a small fire after the boiling of another 15 minutes, we throw a laurels leaf, turn off the fire and do not touch the other for another fifteen minutes so that the dish fifth.
It turns out yummy and arrangement, straight fingers losing everything to one!
Just with sausages, we were already extinguished in this selection, now let's pull not only with sausages, but also add potatoes.
- shelted sausages;
- lyric bowl of sauced cabbage;
- one big bulb;
- two tomatoes or a tablespoon of tomato paste;
- liter bowl with brushed and chopped large sliced \u200b\u200bpotatoes;
- oil vegetable 5 tablespoons;
- pepper and salt;
- lovel leaf.
Cooking:
- We pour into the roasting of the maslice and put fry onions cut into a small cube to a golden color.
- Pour sausages chopped by pieces, and fry slightly.
- Add potatoes and fry all together.
- We post a thoroughly washed and thrown into a colander and pour a tomato paste, breeded in a glass of warm water, mix, throw a laurel and close a tight lid.
- After boiling to the shops on slow fire about twenty minutes.
When applying on the table, you can sprinkle finely chopped with greens. Bon Appetit!
Stewed cabbage with mushrooms and chicken in Kazan
We will be done not only with mushrooms, but also with chicken, you can do without it, but with chicken is definitely tastier.
- sheltered fresh cabbage;
- chicken fillet grams of three hundred;
- one big bulb;
- one carrot;
- boiled mushrooms, any, half-liter bowl, you can no longer spoil mushrooms;
- vegetable oil quarter cup;
- pepper and salt to taste.
Cooking:
- We pour in the roasting-pan of the maslice and fry mushrooms cut into small pieces until half-welded, squeeze finely chopped fillet and fry together with mushrooms.
- Add the onions chopped with a small cube and roasting slightly with mushrooms.
- Next turn of carrots, squeezed on a large grater, also slightly fry.
- We lay the cabbage, chopped straw, mix and tightly close the lid. Ten minutes for about ten minutes, Solim, Pepper and again, ten minutes for ten days under a tightly closed cap on the smallest rapid.
Bon Appetit!
Bigos (Bigus) with cabbage, potatoes and chicken, as in the Soviet Soldier Dining Room - Video Recipe
Bigos or in common Bigus is Polish, Lithuanian, Ukrainian or Belarusian traditional sauerkraut or salty dish. In the time of the USSR, soldiers in the Soviet army were very often given such a sauerkraut dish.
Today there is no Soviet Union and the hostess learned to extinguish Bigus (Bigos) with meat and fresh cabbage potatoes.
The advantage of this dish is that from ordinary ordinary products it turns out a very fragrant and interesting combination of meat.
How to prepare a very tasty stew: secrets and tips
The secret here is one - do not leave the cooking dish without attention! When roasting constantly stir up to prevent the burning, and if the beginning of the apprage and catch up, then quickly pour some water and mix!
During extinguishing on a small fire under a dense cover, there is nothing to climb into a pan after a while and to produce steam, it is enough to mix at the beginning and at the end of extinguishing!
Dare, and everything will turn out!
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