Do you think there is nothing difficult to prepare? Covered yourself with a lid and mascara? Then why does one housewife have delicious, tender and soft cabbage, while another turns out to be too watery, burns or crunches on the teeth? Of course, this matter has its own nuances and little culinary tricks. We will tell you about them.

Stewed cabbage with meat, recipe with photo

Most housewives are sure that cabbage stewed with pork turns out best. And this is true, meat with a layer of fat gives juiciness and goes well with vegetables. But a dish with beef or chicken will be no less tasty.

Any cut will do: shoulder, thigh, ribs, etc. You can take fresh cabbage or half and half with sauerkraut. If you don’t like tomato paste, you can use prunes - scald them with boiling water and add 10 minutes before the end of cooking along with a finely chopped clove of garlic, it will be delicious!

Total cooking time: 60 minutes
Cooking time: 50 minutes
Yield: 6 servings

Ingredients

• white cabbage – 1 kg
• medium fat pork – 400 g
• large onions – 2 pcs.
• carrots – 1 pc.
• tomato paste – 1-2 tbsp. l.
• salt, sugar and black pepper - to taste
• bay leaf – 1-2 pcs.
• coriander seeds – 0.5 tsp.
• sunflower oil – 4 tbsp. l.

How to cook stewed cabbage with pork

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I cut a piece of pork pulp into a cube measuring 3x3 cm. I removed the top leaves from the cabbage head and then finely chopped it. I cut the onion into cubes (take a lot, with onions the dish will be tastier and juicier), chopped the carrots on a medium grater.



I preheated a large frying pan (dry, without oil) and placed pieces of pork in it, fat side down. Fry over high heat until crusted, so that each piece “seals” the meat juices inside. If the pork is lean, then pour 1-2 tablespoons of sunflower oil into the pan before frying.



Add onions and carrots to the meat fried on all sides. Sauteed until soft for several minutes (do not fry too much, otherwise they will burn when stewing). Season with pepper and salt, you can add your favorite pork spices. If there is little fat in the pan, then you can add a couple of tablespoons of oil.



I sprinkled the shredded cabbage with salt (2-3 pinches) and mashed it with my hands so that it released juice. I put it in a frying pan - you can pour it in a heap, it will still settle during stewing.



Stir and fry for 8-10 minutes over medium heat. As a result, the cabbage should soften and settle, becoming transparent or a pleasant pinkish tint.



Now you can reduce the heat, cover with a lid (tightly) and simmer for about 30-40 minutes. To prevent anything from burning, do not forget to stir with a spoon or spatula. There is no need to add water. After we mash the cabbage with our hands, it will release a lot of its own juice. I indicated the approximate cooking time, it all depends on your taste preferences, some people like it softer, others, on the contrary, prefer it to be a little crunchy. Much depends on the variety; summer and spring ones cook faster than winter ones. This is what happened in the end after half an hour of stewing, the vegetables became limp and decreased in volume, changing color to a darker one.



All that's left is to add the tomato sauce. I diluted the paste in water (100 ml is enough), you can replace it with fresh pureed tomatoes if you wish. I also added coriander seeds and a few black peppercorns, ground in a mortar, and threw in a couple of bay leaves.



Stir and simmer for another 8-10 minutes. I removed the finished dish from the heat and immediately removed the bay leaves so that they would not become bitter.



Best served hot, alone or with mashed potatoes, buckwheat or rice. Bon appetit!

In what container should you stew cabbage?

It is worth taking thick-walled dishes, then the heating will be uniform and long-lasting, it will ensure stewing, and not just frying. In a thin aluminum frying pan, the moisture will quickly evaporate, the cabbage will turn out dry and will burn from below, which will ultimately ruin the dish. A cast iron frying pan, a duck pot, a cauldron, a cast iron or ceramic grill pan, a pan with a thick bottom and a non-stick coating are suitable. If you don’t have such dishes, you will first have to fry the meat, onions and carrots in a frying pan, then mix with cabbage and simmer in a large saucepan (with a thicker bottom) until cooked. Choose a large volume, because you need to fit a whole heap of shredded cabbage, pieces of meat/sausage/mushrooms/cereals, as well as carrots and onions, perhaps some other vegetables and sauce.

To cook cabbage in the oven, you will need a cast-iron Dutch oven and special ceramic or glassware (heat-resistant). Instead of the “native” lid, the container can be covered with foil.

1. Cabbage will turn out much tastier if you first fry it in hot oil and then simmer until tender.
2. If 5 minutes before the end of cooking you add a little flour, dried in a dry frying pan (1 tablespoon of flour - per 1 kg of white cabbage), the sauce will be thicker, and the dish will acquire a smoky flavor.
3. Try stewing cabbage in unrefined oil, you will be surprised how tasty it will turn out. The main thing is that the sunflower oil is fresh and not bitter.
4. If you want to give a vegetable dish a sweet and sour taste, add a little sugar and table vinegar 10 minutes before the end of cooking, literally 1 teaspoon for every kilogram of cabbage. The same technique works if the sauerkraut is too sour - you don’t need to add vinegar, of course, but sugar will balance the taste.
5. The dish will turn out to be very tender if you mix a spoonful of rich country sour cream with tomato sauce.
6. Rinse the peroxidized sauerkraut with cold water. Of course, some of the vitamin C will be lost, but you won’t ruin the dish.
7. Advice for those who cannot stand the smell of boiled cabbage. Place a large slice of stale rye bread in the cauldron where the vegetables will be stewed. It will absorb all the smell, and you will only have to remove the softened bread at the end of cooking with a slotted spoon.

What to cook for vegetarians?

Finally, I suggest trying recipes for stewed cabbage without meat (suitable for vegetarian and lenten diets): with prunes, beans or mushrooms. Don’t forget to soak the legumes first, then boil them until tender and add them at the final stage of stewing. Any mushrooms you can find will do, and be sure to take prunes with a smoky, “smoked”, elastic-soft smell. Add it at the end of cooking and enjoy a complete hot dish.

And finally, the most important secret of stewed cabbage - cook with pleasure, then it will definitely be delicious!

Ecology of consumption. Food and recipes: Don’t be lazy and take out the cauldron. Ordinary cabbage will be transformed beyond recognition!

Don’t be lazy and take out the cauldron. Ordinary cabbage will be transformed beyond recognition!

We admit that we ourselves did not expect that a familiar dish could acquire a complex, rich, deep taste, become incredibly juicy, and not lose its charming crispness after simmering for a long time.

RECIPE FOR STEWED CABBAGE IN KAZAN

What do you need:

• (for 5 servings)
• 2 medium sized onions
• 1 small head of cabbage
• 300–400 g sauerkraut
• 150 g tomato sauce, tomato juice or tomato paste - your choice
• 1 tsp paprika
• salt, freshly ground black pepper - to taste

How to cook stewed cabbage in a cauldron:

1. Cut the onion into half rings.

Finely chop the cabbage.

2. Heat vegetable oil in a cauldron and fry the onion until a beautiful golden color.

At the end of cooking, season with paprika.

3. Pour tomato sauce into the cauldron and cook for a couple of minutes.

4. Load both types of cabbage.

Mix. Cook for 5 minutes. Then add salt, sugar and freshly ground black pepper. Reduce heat, cover and cook for about an hour or a little more. If necessary, you can add a little boiling water. Stir occasionally.

Fried in butter - delicious. But most of all I like cabbage stewed in a cauldron with meat. So juicy, moderately sour and salty, saturated with meat aroma... mmm, just finger licking good. It only comes out so tasty in a cauldron; in a regular frying pan you won’t get the proper taste, even if you follow all the cooking steps and add the same ingredients. Therefore, my old cauldron is an indispensable assistant in preparing stewed cabbage and pilaf.

Recipe for stewed cabbage with meat

Ingredients:

1. Sauerkraut - 1 cup,
2. Fresh cabbage - 1.5 - 2 cups,
3. Meat (pork or chicken is best) - 350 - 400 gr.,
4. Tomato paste - 2 tbsp. spoons or tomato juice - 2 cups,
5. Onion - 1 head,
6. Rast. oil.

Fry in a cauldron for growing. oil the meat until it is browned.

Fry the meat in a cauldron (I used chicken)

Then add the chopped onion and fry everything together for another 5 minutes.

Now add sauerkraut. I don’t wash it first so that the salty-sour taste is preserved.

Cover with a lid, leaving a small hole, fry everything together for about twenty minutes, then add fresh cabbage. It should be 1.5 - 2 times more than fermented. Fresh cabbage will give juice in which the entire contents of the cauldron will simmer. Simmer under a slightly open lid over low heat, stirring occasionally.

After about half an hour, when all the natural juice has boiled away, the fresh cabbage will noticeably decrease in volume and become slightly golden. Now you need to add tomato paste diluted in a glass of warm water, or tomato juice (very thick and tasty).

Simmer for another 30 minutes, remembering to stir from time to time. There is no need to salt our dish; the salt that was in the sauerkraut is enough. When the cabbage is golden and soft, you can turn off the heat. We close all this deliciousness with a lid and let it brew for a quarter of an hour.

We definitely serve the stewed cabbage with mashed potatoes; fresh vegetables will also come in handy. Bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Vegetables are extremely necessary in the daily diet; they perfectly satisfy hunger and saturate the body with useful substances. Cabbage has long been one of the most common vegetables. They used it to cook cabbage soup, borscht, make pies, and stew it with meat or vegetables. In addition, thanks to its composition, cabbage is able to improve digestion and remove harmful substances from the body.

How to cook stewed cabbage with meat, recipes with photos

One of the most common dishes is stewed cabbage with meat. It is mainly prepared from a fresh head of cabbage, but is sometimes combined with sauerkraut, which gives the food an interesting taste. This vegetable is stewed not only with meat, but also with other vegetables, mushrooms, and cereals.

To ensure that the cabbage turns out delicious, follow the cooking recommendations from professional chefs:

• You should not cook the vegetable for a long time, as it will lose a lot of nutrients and will not look very appetizing. Boil the leaves for no more than 15 minutes.
• You can easily get rid of the bitterness by pouring boiling water over the chopped cabbage and draining the water.
• Sauerkraut is sometimes very sour. In such cases, it is washed and then added to the dish.

Cooking stewed cabbage in a slow cooker

A multicooker, which has recently appeared in the kitchens of most housewives, will help you prepare delicious stewed cabbage very quickly. Such a device will not only significantly reduce time and effort, but will preserve useful substances to the maximum.

Ingredients:

• meat fillet (it’s better to take pork) – 0.5 kg;
• white cabbage – 1 medium head;
• onion – 1 large or 2 smaller sizes;
• carrots – 1-2 pcs.;
• vegetable oil;
• tomato – 1 pc. large size;
• salt, spices, herbs.

Cooking method:

1. Prepare, cut the meat fillet into small pieces. Peel the onion and carrots, chop and grate.
2. Prepare and turn on the multicooker. Pour vegetable oil into a bowl, layer meat, onions, and carrots. Set to “Baking” mode and fry the food a little.
3. In the meantime, chop the cooked head of cabbage, put it in a slow cooker, which after 20 minutes switch to the “Stew” mode, adding tomatoes and spices. Continue cooking for 60 minutes.
4. After this, mix well, switch to the “Pilaf” mode so that the liquid released by the vegetables during the stewing process evaporates. Place on plates, sprinkle with herbs, and serve.

Recipe for cabbage with meat and potatoes in the oven

If you cook the stew in the oven, it will be healthier: you don’t have to add fat. Use a foil envelope or ceramic mold.

Ingredients:

• cabbage – 1 small head;
• meat (any kind will do) – 700 g;
• potatoes – 700-800 g;
• onions – 2 pcs.;
• carrots – 1-2 pcs.;
• mayonnaise;
• spices, salt.

Cooking method:

1. Prepare food: wash meat, peel vegetables. Cut the ingredients into small pieces.
2. Prepare a baking sheet, grease with vegetable oil. Place meat on it in layers, then potatoes, onions, carrots, and cabbage on top. All layers must be well greased with mayonnaise, salt and sprinkle with spices.
3. Preheat the oven well. Place a baking tray with food.
4. Bake at 150 degrees for about an hour.

How to stew cabbage in a cauldron

If there is a cauldron in the house, it can be used not only for pilaf.

Ingredients:

• pork fillet – 0.5 kg;
• carrots – 2 pcs.;
• onion – 1 pc.;
• tomato paste – 1 tbsp. l. (or 1 large tomato);
• salt, sugar;
• spices, bay leaf.

Cooking process:

1. Cut the pork into small pieces and place in a cauldron. Add vegetable oil to the meat. Fry a little until it turns a light golden hue.
2. Chop the vegetables and place them on the pork so that the carrots cover all the food in the cauldron.
3. Place on low heat and watch the dish carefully. When the cabbage has wilted, you can mix everything and leave to simmer for another 10 minutes.
4. Add sugar, salt, spices, tomato paste. Continue simmering until done.

Stewed cabbage with rice and meat

It is best to cook vegetable stew with rice and meat in a cast iron cauldron, but if you don’t have one, then a large frying pan will do. Any meat is used for cooking, but it is preferable to choose chicken or pork.

Ingredients:

• meat (pulp) – 700 g;
• cabbage – 700 g;
• rice – 1 glass;
• onion – 1 pc.;
• carrots - optional;
• tomato paste – 1 tbsp. l.;
• vegetable oil – 80-100 g;
• salt;
• spices, bay leaf;
• greenery.

Cooking method:

1. Wash and cut beef, pork or chicken. Fry in a cauldron until lightly browned.
2. Peel and chop the vegetables. Add onions to the cauldron, then carrots, tomato paste. Add a little salt.
3. Finely chop the head of cabbage. Place it in a cauldron and mix well.
4. Cover with a lid and simmer until half cooked (about 15 minutes).
5. Next, rinse the rice and add the cereal to the vegetables and meat.
6. Fill everything with water so that it covers the contents of the cauldron.
7. Stir, add salt (if necessary), spices.
8. Simmer over low heat for about half an hour.

Young stewed cabbage with meat and mushrooms

A young head of cabbage contains more nutrients and stews much faster. If you add more meat or mushrooms, you get something similar to the national Polish dish bigus.

Hello, dear friends! Today I have prepared for you a lot of interesting step-by-step recipes on how to make incredibly tasty stewed cabbage.

It would seem like an ordinary vegetable, but there are so many things that can be made from it, it’s not even possible to list them all. I have already introduced you to recipes and preparations for the winter. But I also want to make something from a fresh head of cabbage.

You can use it to cook wonderful cabbage soup, stew and fry, or make lazy cabbage rolls. And how wonderful they turn out with such a filling, you’ll just lick your fingers.

But today I will introduce you to the simplest, but at the same time, very tasty dishes made from stewed cabbage. When serving, I like to season it with fresh herbs and sour cream. And my husband and son add mayonnaise. But this is a matter of taste.

This dish can be served either on its own or with an additional side dish. For example, with fried potatoes, it will be simply delicious. What can I say, just cook and try.

You will spend no more than an hour preparing this dish, taking into account the preparation of food for stewing. It turns out delicious and doesn’t cause any trouble. And sausages, if desired, can be replaced with boiled or smoked sausage, sausages or ham.

Ingredients:

• Cabbage - 1 small head (1 kg)
• Sausages – 300 – 400 gr
• Onions - 2 pcs (medium)
• Carrots - 1 pc.
• Tomato paste - 3 tablespoons
• Bay leaf - 2 pcs
• Salt and ground pepper - to taste
• Vegetable oil

Preparation:

1. Peel the onion and cut into half rings. Chop the cabbage thinly. Peel the carrots and grate them on a coarse grater or cut them into strips.

2. Pour vegetable oil into a saucepan, preferably with thick walls, put on fire and heat up. Put chopped vegetables there, add a little water and stir. Leave to simmer over low heat for 15 minutes.

You can also use a frying pan with high walls for this.

3. While the vegetables begin to stew, cut the sausages into slices 0.5-0.7 mm thick. Choose any variety you like. I prefer creamy or smoked ones.

4. Add tomato paste, salt and pepper to the vegetables. Place the sausages there too. Mix everything evenly.

If desired, the sausages can be fried separately in a frying pan and then added to the vegetables.

5. Add the bay leaf and simmer everything together for another 10 minutes with the lid closed. After this you can serve.

Delicious cabbage with pork meat in a pan

In addition to sausages, this dish can also be made with meat, no matter what kind. I usually take pork or chicken. And some people prefer beef or veal. In general, choose the meat yourself; in my recipe it is pork. Our dish turns out to be very aromatic and appetizing, partly thanks to the spices that are put in it.

Ingredients:

• Cabbage - 1 head (about 1.5 kg)
• Pork – 0.5 kg
• Onions - 2 pcs.
• Carrots - 1 piece (large)
• Tomato paste – 50 g
• Sugar - 25 g (1 heaped tablespoon)
• Salt, ground pepper - to taste
• Bay leaf - 3 pcs
• Refined vegetable oil
• Water – 150 ml
• Any spices - to taste

Preparation:

1. First, let's prepare the products. Cut the meat into pieces. Cut the onion into quarter rings. Grate the carrots on a coarse grater.

2. Place a thick-bottomed pan on the fire, pour oil into it and heat. Place the chopped meat in a heated pan and lightly fry.

Then add the onion and continue to fry until it becomes soft and translucent. After this, add the carrots, stir and fry until the carrots also become soft.

3. Place bay leaves, salt in a saucepan and pour 100 ml of hot water. Mix everything. Close the lid and simmer for 15 minutes over medium heat.

4. While the meat is cooking, let's start with the cabbage. For convenience, cut the head of cabbage in half and chop it in any convenient way.

5. Add tomato paste to the finished meat and vegetables and stir. After this, add shredded cabbage. Stir everything evenly, close the lid and simmer for 10 minutes.

6. After the elapsed time, add your favorite spices, ground pepper, sugar to the pan and taste it. If necessary, add more salt. Mix everything with a spoon.

7. Close the pan with a lid again and simmer the vegetables and meat for another 15-25 minutes. The time depends on how soft you want your cabbage to be. When it's ready, serve. It turns out very tasty.

Step-by-step recipe for fresh stewed cabbage without meat, like in a canteen

This is how delicious this recipe turns out. This dish is very suitable for those who do not eat meat. Or for those who are on a diet. Very reminiscent of the taste of a Soviet canteen, when everything was cooked according to strict GOST standards.

Ingredients:

• Cabbage - 1 kg
• Carrots - 1 pc.
• Onion - 1 pc.
• Tomato paste - 3 tablespoons
• Butter - 50 g
• Flour - 1 tablespoon
• Water – 250 ml
• Salt, pepper - to taste
• Sugar - 1 teaspoon
• Bay leaf
• Allspice

Preparation:

1. Chop the cabbage into strips. Add salt and remember well with your hands so that it releases the juice. Then pour vegetable oil into a deep frying pan and place it there.

2. Place tomato paste there. Stir evenly and bring to a boil. There is no need to close the lid.

You can buy pasta at the store or prepare it at home. To do this, it will be enough to take tomatoes (200 g), peel them and bring them to a paste using a blender.

3. While the vegetables are stewing in the pan, cut the carrots into strips or grate them on a coarse grater. Cut the onion into cubes. Heat another frying pan well, pour oil into it and add onions. Fry lightly and then add the carrots and continue to fry until golden brown.

4. By this time the cabbage will be half cooked. Add the frying mixture, stir and continue simmering.

5. Now let's make the sauce. Place the butter in a saucepan and place on the heat until it melts. Then add flour there and stir. Gradually, literally one spoon at a time, add water until a homogeneous mass without lumps is formed. Then add a little salt and bring to a boil.

6. When the cabbage is almost ready, add sauce to it. Stir well. Add bay leaf, allspice, sugar and salt if needed. Simmer for another 5 minutes and turn off. Our delicious dish is ready.

If the vegetables seem too thick, add a little boiled water to the pan along with the spices and simmer further.

Video on how to cook cabbage with chicken in a slow cooker

I couldn’t ignore the recipe for preparing such a simple and tasty dish in a slow cooker. You'll get a very satisfying dinner for the whole family with minimal effort.

Ingredients:

• White cabbage - 650-700 g
• Chicken fillet – 400 gr
• Carrots - 1-2 pcs.
• Onion - 2 pcs.
• Vegetable oil - 2 tablespoons
• Bay leaf - 2 pcs
• Salt and spices - to taste
• Ground black pepper - to taste

This dish can also be varied with other vegetables. For example, add zucchini, eggplant or sweet peppers. You can even add hot peppers for those who like spicy food. But in any case, stewed cabbage with chicken and vegetables will be incredibly tasty.

Stewed sauerkraut with sausages in German style

What makes this recipe special is that we use sauerkraut here. This is one of the simple ways of our dish in German. You can use any other meat or smoked meat instead of sausages. This dish is suitable even as an appetizer for a holiday table.

Ingredients:

• Sauerkraut – 1 kg
• Onions - 2 pcs.
• Sausages – 200 gr
• Garlic - 2-3 cloves
• Butter - 30 g
• Tomato paste - 2 tablespoons
• Salt, pepper - to taste
• Bay leaf - 2 pcs
• Vegetable oil

Preparation:

1. Place the cabbage in a large saucepan and add enough water to cover it completely. Place on the fire, bring to a boil and cook for 20 minutes.

If it is too salty or sour, you can rinse it first.

2. In the meantime, let's move on to the rest of the products. Cut the onion into half rings. Cut the sausages as desired. Chop the garlic.

3. Pour some vegetable oil into the frying pan and put on fire. When it warms up a little, put a piece of butter in it. After the butter has melted, add the onion and fry until translucent.

4. Then add tomato paste to the onion and stir. Next, add sausages and cabbage, pour half a glass of water, add chopped garlic and bay leaf. Season with salt and pepper to your taste. Reduce heat, cover and simmer for 10 minutes.

5. Then stir it and continue to simmer under the lid for another 20-30 minutes, until fully cooked. Once you're sure it's completely cooked, call your family and treat them to a delicious dinner.

Stewed cabbage with mushrooms and potatoes - very tasty and satisfying

This recipe is my favorite, it uses all my favorite ingredients together. A very filling dish. Be sure to try it.

Ingredients:

• Cabbage - 700 gr
• Carrots - 1 pc.
• Onion - 1 piece
• Champignons – 200 gr
• Hunting sausages – 150 gr
• Potatoes - 3 pcs.
• Salt, pepper - to taste
• Tomato paste - 2-3 tablespoons
• Vegetable oil

Preparation:

1. Let's prepare the products first. Shred the cabbage however you like. Peel the onion and potatoes and cut into cubes. Clean the champignons and cut into slices. Chop the garlic.

2. Heat a frying pan, pour in the oil and put the cabbage in it. Fry, stirring occasionally, until softened. Then add grated carrots to it and continue to simmer under the lid.

Fry the onions in a separate frying pan until translucent and add the chopped sausages. Stir and fry a little more.

3. At the same time, place another frying pan on the fire and heat it up. Pour in vegetable oil and add mushrooms. Fry them until they are ready, remembering to stir.

4. When the carrots have already become soft, add tomato paste, salt and pepper to the vegetables. Stir evenly, cover with a lid and simmer until done.

5. Place the chopped potatoes on top of the stewed vegetables, add a little water and continue to simmer under the lid.

6. When the potatoes are half-cooked, add all the other ingredients to the pan - mushrooms, onions and sausages. Close the lid and simmer until the potatoes are fully cooked.

Everything takes no more than an hour and you will get a very tasty and satisfying dish. All you have to do is remove it from the heat, put it in a plate and try it.

How to stew cauliflower quickly and tasty in a frying pan

Another great video recipe for making stewed cabbage. But, in this case, it is colored. It turns out to be a very satisfying and appetizing dish, even though it is low in calories.

Ingredients:

• Cauliflower – 700 gr
• Tomatoes – 8 pcs.
• Onion - 3 pcs.
• Garlic - 2-3 pcs.
• Vegetable oil - 3-4 tablespoons
• Any greenery - a bunch
• Salt, pepper - to taste

This dish is simple and quick to prepare. If you want to feed a hungry family and you're short on time, this option is perfect for you. I highly recommend you try it.

Recipe for delicious cabbage with minced meat and rice in a cauldron

This is one of the variations of “lazy cabbage rolls”. And I don’t know a single person who doesn’t love them. But there is one secret here - our dish is placed in a special way and stewed in a very tasty sauce. Try it, don't be shy. This is delicious.

You can take any meat and pass it through a meat grinder. Or buy ready-made minced meat. I usually take a mixed one - beef plus pork in equal proportions.

Ingredients:

• Cabbage - 1 kg
• Minced meat – 500 g
• Rice - 0.5 cups
• Onion - 1 pc.
• Carrots - 1 pc.
• Flour - 0.5 tablespoon
• Tomato paste - 1 tablespoon
• Sour cream - 1 tablespoon
• Water - 2 glasses
• Salt and pepper - to taste
• Vegetable oil for stewing

Preparation:

1. Soak the rice in water for 20 minutes, and then rinse thoroughly 5-6 times. Peel the carrots and grate them on a coarse grater. Peel the onion and cut into cubes. And chop the white cabbage into strips and add salt. Stir, kneading it slightly with your hands so that it releases a little juice. Leave to brew for 15 minutes.

2. Take a cauldron or just a saucepan with a thick bottom and pour vegetable oil into it, then put half of the cabbage and pour in the juice from it. Sprinkle with ground pepper to taste.

3. Place the minced meat in the next layer, evenly distributing it around the perimeter of the pan. Sprinkle it with salt and pepper.

3. The next layer consists of onions. Place a layer of soaked and washed rice on top of it. Add some salt. Then add a layer of grated carrots. Place the remaining cabbage in the last layer.

4. Now let's prepare the sauce. Pour vegetable oil into a heated frying pan and add flour. Fry it a little and add sour cream, mayonnaise, tomato paste and pour in water. Mix everything evenly, add salt and bring to a boil.

5. Pour the prepared sauce into the pan with the ingredients. It should take up half the volume. Place the pan over low heat, cover and simmer until cooked through, about 40-45 minutes. Then let it sit covered for another 15 minutes and you can serve the amazingly delicious dish.

Stewed cauliflower in milk with cheese

And finally, I offer you another interesting and easy-to-prepare recipe. It will take you no more than half an hour to prepare this dish, taking into account the preparation of the ingredients, and you will get an amazing, aromatic dish. I like to serve it for breakfast. It's light and filling.

Ingredients:

• Cauliflower - 400 gr
• Cheese - 100 gr
• Carrots - 1 pc.
• Milk - 5-6 tablespoons
• Vegetable oil - to taste
• Salt - to taste
• Ground black pepper - to taste

Preparation:

1. Let's prepare the products. Divide the cauliflower into florets. Grate the carrots on a coarse grater. Grate the cheese on a fine grater.

2. Heat a frying pan and pour in some vegetable oil. Add cabbage and carrots and fry a little. Then pour in the milk, salt and pepper. Cover with a lid and simmer for 10 minutes over medium heat.

3. Then sprinkle grated cheese on top and simmer for another 5 minutes under the lid. If the milk has boiled away, you can add it.

4. It turns out to be a simply stunning and unusual dish. Surprise your loved ones with such a delicacy. By the way, if you mix cheese with a raw egg and pour it into a frying pan, it will look like a casserole. It also turns out very tasty.

I hope, dear friends, today I was able to surprise you with new and interesting recipes. Surely you will find something new for yourself. I'll be happy about that.

Cook with pleasure and good mood. Bon appetit! Bye.