Beef with cabbage is an excellent and satisfying dish, combining snack and garnish. We suggest you try this delicious dish and enjoy its stunning taste and aroma.
Beef with cabbage and potatoes
Ingredients:
- beef - 300 g;
- potatoes - 3 pcs .;
- carrots - 1 piece;
- cabbage - 500 g;
- bulb - 1 piece;
- tomato paste - 2 tbsp. spoons;
- garlic - 2 cloves;
- spice;
- greenery.
Preparation
Now tell you how to put out the cabbage with beef. Vegetables are cleaned, finely chopped onions, carrots rubbed on a grater. Meat cut in small pieces and fry in a pan on all sides. Then pour it with boiling water and simmer on low heat, slightly podsoliv and pepper.
Next, in a separate frying pan, let the golden onions and carrots be golden. Tomato paste lightly diluted with water, poured into a pan, all mixed and stewed for 5-7 minutes, stirring constantly. Cabbage shred straws, add to the roast, along with cut potatoes and cook everything on low heat for 10-15 minutes. Then mix vegetables with meat, sprinkle with chopped garlic and greens, mix everything, cover with a lid and cook for another 10 minutes.
Salad with cabbage and beef
Ingredients:
- boiled beef - 350 g;
- white cabbage - 250 g;
- potatoes - 2 pieces;
- green peas canned - 150 g;
- apple - 1 piece;
- prunes - 50 g;
- boiled eggs - 2 pieces;
- vegetable oil - 1 tbsp. a spoon;
- mayonnaise - 200 ml;
- spice.
Preparation
Potatoes are boiled in the skin, cooled, cleaned and cut into small cubes. Hard boiled eggs are shredded together with greens. We peel the apple from the peel and the seed box, rubbing it on a large tetrochka. Prunes are released from the stone and soaked in warm water for 1 hour. Cabbage shred straw, salt, pepper and a little stew with vegetable oil. Cut the meat into thin slices, mix with the rest of the ingredients, season with mayonnaise and mix well.
Soup with beef and cabbage
Ingredients:
- sauerkraut - 300 g;
- beef - 250 g;
- lard fat - 100 g;
- meat broth - 500 ml;
- bulb - 1 piece;
- pickled cucumber - 1 piece;
- flour - 15 g;
- greenery;
- spice;
- green peas - 200 g.
Preparation
We squeeze cabbage a little so that there is no brine left in it, but there was not a strong sour taste. The bulb is cleaned, finely chopped, sauteed on lard, adding spices, cabbage and bay leaf. We put it all on not a small fire. Cucumbers are peeled and put together with meat, cut into cubes, to cabbage, when it becomes already soft. Fried separately in a hot frying pan, mix the flour with a warm meat broth and fill our soup. We continue to simmer the dish for another 15-20 minutes on a small fire. At the very end we pour out the canned green peas, mix and serve a ready hodgepodge of cabbage with beef on the table, filling with black ground pepper and chopped herbs.