Stewed cabbage with meat

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 6 - 8

White cabbage dishes can be found in virtually every cuisine around the world. This is hardly surprising, as this wonderful vegetable has a variety suitable for almost any climate. In Russia, stewed cabbage with meat has been a staple for centuries. It's a favorite among cooks because it's filling and inexpensive. You can use either fresh or sauerkraut for stewing, or even combine both as in this recipe—the flavor is unmatched. Combined with beef, it creates a complete hot dish that's delicious, economical, and healthy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 medium heads of cabbage
700 g – 900 g beef neck
2-3 tbsp. meat seasoning
1 large onion, diced
2 large carrots, grated
1 tbsp. sauerkraut, squeeze thoroughly
3/4 cup (150 g) tomato paste
1.5 tbsp. l. brown sugar
2 tbsp. heavy cream
0.5 cups of water
1 teaspoon of salt
0.5 tsp pepper
2 bay leaves
6 tbsp. l. olive oil

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Cut the beef into small pieces 1.3 cm thick, sprinkle seasoning for meat, place in a sealable bag and refrigerate for 4 hours or overnight.
Finely shred 1 head of cabbage (discard the stalk), place it in a large saucepan, and cover with boiling water. Let it sit for 30 minutes. After 30 minutes, drain the water and squeeze out any excess moisture.

Shred the second head of cabbage (discard the stalk) and add it to the blanched cabbage along with the sauerkraut. Mix thoroughly.
Pour 2-3 tablespoons of olive oil into a well-heated frying pan. Fry the meat over high heat until golden brown. Use two pans to avoid crowding the meat in one. Otherwise, the pan will cool down and the meat will lose juices instead of browning. Pour the cooked meat into the bowl with the cabbage.
Add 4 tablespoons of oil to the same pan where the meat was cooked and sauté the onion and grated carrots until soft, about 7-8 minutes. Add the tomato paste, heavy cream, 0.5 cups of water, 1 teaspoon of salt, 1.5 tablespoons of brown sugar, and a sprinkle of black pepper. Mix thoroughly and cook for a few minutes until fully cooked. Add the sautéed vegetables to the cabbage and mix everything together.
Place the cabbage in a roasting pan or large saucepan with a tight-fitting lid, add 2 bay leaves. Simmer over medium heat for 25 minutes, stirring a couple of times. Reduce the heat to medium-low and set a timer for 45 minutes, stirring every 15 minutes. Remove the cabbage and meat from the heat and serve with bread and pickled cucumbers.

Categories:

recipe / Soups / Thick soups and stews

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