Cabbage is good as fresh in salads, and braised with meat and other vegetables. Such a dish can be an independent dish for lunch or dinner, and complement the meat dishes as a side dish, if cooked without meat.
From the recipes below, you will learn how to tastily extinguish fresh cabbage with meat, and cook in the same manner sauerkraut with potatoes.
How delicious to put out fresh cabbage in a frying pan with meat?
Ingredients:
- fresh cabbage, white cabbage - 980 g;
- pork (flesh) - 420 g;
- carrots - 125 g;
- onion bulbs - 170 g;
- tomato paste - 65 g;
- vegetable refined oil - 35 ml;
- fragrant and black pepper peas - to taste;
- salt of large table salt - 10 g;
- leaves of laurushka - 1-2 pcs.
Preparation
To prepare this dish, in addition to products from the list of ingredients, we need a deep frying pan with a thick bottom. We warm it up on the stove, add the vegetable refined oil and lay the previously cleaned and cubed bulb onions. After three minutes, add the peeled and processed on a large grater carrots and fry the same time. Now cut the pre-washed and dried meat into medium-sized slices and spread them to the vegetables. Fry the pork with onions and carrots for about five minutes, after which we reduce the heat under the frying pan to the minimum, cover the container with a lid and weak the contents for another quarter of an hour.
During this time, prepare fresh cabbage. We'll clear the head from the top leaves, shred rather small and spread out our hands, seasoning with salt, before separating the juice. Spread the vegetable to the rest of the ingredients, stir and simmer on a moderate fire for fifteen minutes. Now add the tomato paste, the peas of sweet and black pepper, the leaves of the laurel and, if necessary, salt, mix and puff for another five minutes.
How delicious to extinguish sauerkraut with potatoes?
Ingredients:
- sauerkraut - 280 g;
- potato tubers - 650 g;
- water filtered - 210 ml;
- onion bulbs - 125 g;
- tomato sauce - 20-30 g;
- refined vegetable oil - 35 ml;
- peas of sweet pepper - 2 pcs .;
- leaves of laurushka - 1-2 pieces;
- pepper freshly ground black - to taste;
- turmeric - 2-3 pinch;
- the salt is large - to taste;
- granulated sugar - to taste.
Preparation
This recipe on how to extinguish sauerkraut in combination with potatoes. For its implementation, we warm in a thick-walled frying pan a vegetable refined oil, lay in it peeled and diced bulbs and fry until you acquire a golden tone. If the sauerkraut is excessively acidic or salty, rinse it under running water, squeeze and then add to the onion. Tomim the contents of the pan, stirring, until soft, adding the desire and taste of granulated sugar, and in the meantime, clean and cut into cubes of medium
We put pieces of vegetables in a cauldron or a deep saucepan, pour hot water mixed with tomato sauce, add peach of fragrant pepper, leaves of laurel and spread sauteed sauerkraut. We rub the dish on top with turmeric, cover it with a lid and simmer in a moderate heat for ten minutes. After that, mix cabbage and potatoes and bring to the preparedness and softness of all vegetables, adding, if necessary, more boiling water and pouring to taste.
The dish can be complemented with chopped melenko mushrooms, pre-fried them in a frying pan and adding them to the potatoes with sauteed sauerkraut.