Detailed step-by-step recipe with photos: Step 1
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Prepare the ingredients: a large head of cabbage, meat, onions and spices. Autumn cabbage is ideal for this dish. I use a 6 liter cauldron; it fits 2 kg of cabbage perfectly. You can add more. Pork goes luxuriously with white cabbage. But you can take beef, chicken, and turkey. The time for frying the meat will only change slightly.
Advice: it is better to take regular paprika, not smoked, so that the taste of the cabbage itself can be fully revealed. She is also responsible for the pleasant shade.
Refined sunflower oil should be used. But you can also take unscented olive oil. Onions can be replaced with red ones — you get an interesting combination of shades. Or take leeks.
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Step 2
Pour 100 ml of boiling water over the bay leaf. Leave for 10-15 minutes while the rest of the ingredients are prepared.
Fact: A whole bay leaf in cabbage can impart too much flavor to the vegetable fragments that come into contact with it. Boiling water absorbs enough aroma and at the same time allows you to avoid poking around in the entire mass to remove the bay leaf.
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Step 3
Cut the meat into medium-sized cubes or cubes. While cutting the meat, put a saucepan or cauldron to heat up, pouring 2/3 of the oil into it.
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Step 4
Fry the meat in hot oil until the moisture evaporates and a light crust forms. Fry over high heat with the lid open for 8-10 minutes (if you took half the portion, it will take less time).
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Step 5
While the meat is roasting, cut the onion into half rings.
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Step 6
Cut the cabbage into 2-3 cm squares.
Advice: you can cut it smaller, but the taste and consistency will not be the same. But it will cook faster.
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Step 7
Add the onion to the meat and fry until golden for another 7-8 minutes, adding oil as needed.
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Step 8
Add paprika, stir and fry for 1 minute.
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Step 9
Lay out the cabbage completely. If there is a lot of cabbage and it does not fit into the pan, add in batches every 2-3 minutes. When steamed under a lid, the cabbage quickly decreases in volume. Yes, it will still cook evenly.
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Step 10
Pour in bay water without leaves and mix thoroughly.
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Step 11
Cover with a lid and place on high heat. Heat for 10 minutes, stirring every 2-3 minutes. The water should boil. Then reduce the power to medium or medium-high and simmer until the cabbage is done as desired (4/6 for an electric stove).
Important: in a non-stick pan, you can stir every 7-10 minutes, and stew the cabbage until pleasantly soft with a slight crunch for about 1 hour.
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Step 12
15 minutes before readiness, add salt, pepper and mix thoroughly.
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Step 13
Slightly crispy, moderately sweet stewed cabbage with tender meat is ready. It has noticeably decreased in volume.
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Step 14
Now you know how to deliciously stew cabbage with meat. All that remains is to arrange on plates and serve. Bon appetit!
Tip: when warm, but not hot, cabbage becomes even tastier and more aromatic.
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