How to stew cabbage with meat

Ingredients

500 g of veal or other meat;
vegetable oil - for frying;
1 kg of cabbage;
1 medium onion;
1 medium carrot;
1 tomato;
½ cup boiling water;
dill, salt, pepper - to taste.

For stewing, you can take white cabbage, Peking cabbage, cauliflower, fresh or sauerkraut. Pieces of meat can be replaced with minced meat, sausages or sausage, or you can do without meat ingredients altogether. Vegetables, mushrooms, prunes, beans, tomato paste, all kinds of spices will help to diversify the taste.

Preparation

Cut the meat into thin slices.

Heat vegetable oil in a frying pan, add meat, fry it a little and simmer in its own juice for about 20 minutes, covered with a lid.

Rinse fresh cabbage well and chop.

If you are using sauerkraut, first sort through it and cut into equal pieces. To remove excess acid, rinse the cabbage with cold water.

Peel the onion and chop thinly.

Peel and grate the carrots.

Peel the tomato and cut into small cubes.

Add onions, carrots and tomatoes to the meat. Stir.

Add cabbage. If it works out with a slide, it's not scary: the vegetables will definitely be fried.

Chopped cabbage can be pre-fried in oil until golden brown. This will give the food a pleasant look and flavor. It is better to choose unrefined oil: it is more aromatic.

Pour in a little boiling water or broth (with the latter, the cabbage will be tastier) and cover the pan with a lid.

Simmer over low heat, stirring every 5-7 minutes. If you can't stand the smell of cabbage being cooked, place a large piece of stale bread in the pan. This will help get rid of the smell. Remove the bread before turning off the stove.

Simmer cabbage over low heat, stirring every 5-7 minutes

Cooking time depends on the age of the cabbage: young cabbage is stewed for 10-15 minutes, old and dense cabbage - about 30 minutes.

To get a pleasant sweet and sour aftertaste, 7-10 minutes before cooking, you can add a teaspoon of sugar and table vinegar to the pan. If you are stewing sauerkraut, you do not need to add vinegar.

If you stew the cabbage for too long, it will turn into mush. Determine readiness by softness and taste: specific pungency and bitterness should appear.

Flour will help make the dish thicker. 4-5 minutes before cooking, add 1 tablespoon of flour, fried in butter or pan-dried until light beige, for each kilogram of cabbage.

When the cabbage is done, season with salt and pepper. Stir well, cover and let sit for a couple of minutes.