Multivarka is indisputably an interesting device, but it's hard not to agree with the fact that the new-fashioned kitchen gadget can be replaced with a conventional cooker. An exception for multivarieties is only the "Quenching" mode. Of course, this option is available in a simple brazier, but the fullness of the taste, which is formed during long cooking in the bowl of the multivark, can not be extinguished on an ordinary plate. Check this statement on your own experience, you can by making stewed cabbage with meat in a multivariate according to the following recipes.
Braised sauerkraut with meat in a multivariate - recipe
Ingredients:
- butter - 55 g;
- onion - 90 g;
- garlic - 2 teeth;
- flour - 35 g;
- beef corned beef - 450 g;
- sauerkraut - 320 g;
- potatoes - 170 g;
- Worcestersky sauce - 15 ml;
- cream - 120 ml;
- laurel leaves - 2 pieces;
- chicken or beef broth - 2 liters;
- grated cheese, bread for serving.
Preparation
After warming the bowl of the device, melt the butter in it and save the onion on it. To onion roast, add the garlic, a little flour, and stir. Now it is time to add the rest of the ingredients: safely send everything to the bowl, except cream, cheese and bread. Close the cover of the device and set the mode "Soup" or "Quenching" for a couple of hours. After the sound signal, season the soup with cream, and spill over the plates, sprinkle with cheese and serve with bread.
Stewed cabbage with meat, mushrooms and prunes in a multivariate - recipe
Ingredients:
- sauerkraut - 2 kg;
- fresh cabbage - 1,5 kg;
- turkey - 900 g;
- lean beef and pork - 1.8 kg;
- pork sausage or bacon - 150 g;
- white mushrooms (dried) - 55 g;
- a handful of prunes;
- onion - 540 g;
- tomato juice - 900 ml;
- tomato paste - 45 g;
- cumin, sweet pepper - to taste.
Preparation
Pre-fill the mushrooms with hot water and leave to swell. Mix the liquid from the mushrooms with tomato juice and pasta, and cut the mushrooms and fry them with onions on bacon slices using the "Bake" mode. For frying, put prunes, spices and diced meat. When the meat grabs, put both kinds of cabbage in a bowl and fill it with tomato-mushroom solution, which we prepared earlier.
Stew cabbage with meat in the multivark should be in the "Soup" or "Quenching" mode for 2.5 hours.
Fresh Peking cabbage stew with meat in a multivark
Ingredients:
- beef - 450 g;
- rice noodles - 75 g;
- the head of the Peking cabbage;
- solid tofu - 130 g;
- shiitake mushrooms - 8 pcs .;
- spinach and green onions;
- broth dashi - 2.5 liters;
- soy sauce - 55 ml;
- myrin - 60 ml;
- sake - 30 ml.
Preparation
Cut the strips of beef into a dry, heated bowl with mushrooms. When the latter give all their moisture, pour the meat with broth, soybean, mirin and sake, close the lid and stew the meat for an hour using "Quenching". After the time has elapsed, we put cabbage and rice noodles into the remaining broth, we set an additional 20 minutes on the timer. In the finale, add the stewed cabbage with a handful of spinach and green onions, let the stew sit for 10 minutes and try the tofu company.
Stewed Cabbage with Meat and Vegetables in the Multivariate
Ingredients:
- white cabbage - 280 g;
- beef - 500 g;
- carrots - 120 g;
- sweet pepper - 140 g;
- onion - 140 g;
- Potato tubers - 200 g;
- tomato paste - 35 g;
- beef broth - 550 ml.
Preparation
At the bottom of the multivach bowl we lay the cubes of potatoes, carrots, onions and pepper in layers. We season everything and complement the laurel leaves before laying out the meat in the multivark. The final layer of ragout will be chopped cabbage, after which, the whole contents of the bowl will be poured with a solution of tomato paste in the broth. It remains only to cover the lid of the device and cook stewed cabbage with meat in the multivark using the "Quenching" mode for an hour and a half.