The variety of dishes that cause nostalgia flushes can be unlimited, but most people will agree that cabbage is an undoubted leader on the list. We offer you a few options nourishing, and ready to warm at any time stewed cabbage with potatoes and meat.
The recipe for stewed cabbage with potatoes and meat
Ingredients:
- beef bones - 450 g;
- beef pulp (pieces for extinguishing) - 450 g;
- onion - 120 g;
- potatoes (usual or sweet) - 350 g;
- carrots - 200 g;
- white cabbage - 450 g;
- leaves laurel, sweet pepper - to taste.
Preparation
At the bottom of the brazier or another deep thick-walled dish, put half the onion, laurel, pea pepper and beef bones, and then pour them 3 liters of water. Cook strong beef broth for at least 2 hours, then let it through the sieve and get rid of boiled onions, spices and bones.
The remaining fresh onions are shredded together with cabbage leaves. Potato tubers with carrots cut into cubes. Slices of beef suitable for extinguishing we put on a dry and strongly heated frying pan, and as soon as they grasp, add vegetables and fill all half of the prepared broth. Prepare stewed cabbage with potatoes and meat until the softness of vegetables, if necessary pouring additional portions of broth. If you want a slightly more liquid, "soup" stew, then do not let the broth evaporate to the end.
Braised sauerkraut with potatoes and meat
Ingredients:
- beef broth - 940 ml;
- beef corned beef - 750 g;
- potato tubers - 750 g;
- carrots - 140 g;
- stalks of celery - 120 g;
- onion - 90 g;
- sauerkraut - 450 g;
- leaf of the laurel.
Preparation
After washing and peeling potato tubers, we cut them into large pieces. We warm up the bowl of the multivarquet and pass in it onions, celery and carrots to a light golden hue. To the roast we put cabbage and potatoes, corned beef cubes, laurel, and then pour the contents of the bowl with the ready beef broth. Stewed cabbage with potatoes meat in the multivarquet is prepared in the "Soup" mode for an hour and a half.
If you prefer a traditional plate to newfangled gadgets, then heat the brazier and fry in it soup vegetables (celery, onions, carrots), add the rest of the ingredients, including the broth, and simmer for about an hour on average.
Fresh cabbage stew with meat and potatoes in beer
This recipe is unlikely to be called my mother's, but it is a wonderful modern alternative to the habitual cabbage-meat stew. Believe me, this bottle of "Guinness" will let you know about yourself, bringing the usual food to a new level.
Ingredients:
- beef pulp - 750 g;
- flour - 25 g;
- onion - 160 g;
- mushrooms - 300 g;
- Guinness beer - 350 ml;
- Provencal herbs - 5 g;
- Dried onion and garlic - 1/4 tsp.
- potatoes - 220 g;
- beef broth - 2 liters;
- white cabbage - 340 g;
- parsley greens, toast bread, cheese for serving.
Preparation
Cut the cubes of beef pulp, not stingy, season with salt and sprinkle with flour. Fry beef on a pair of tablespoons of preheated oil until it turns rosy, after which we move meat to a separate dish, and instead we pass onions and pour it with beer. After 6 minutes, when part of the "Guinness" evaporate, add the herbs and spices to the dish, put the potato cubes, mushrooms, chopped cabbage and mix. Pour the ingredients with beef broth and simmer on low heat for an hour and a half. We spread the stewed cabbage with potatoes with meat and mushrooms over the bowls, top with a toast, sprinkle with cheese and put under the grill for a couple of minutes. A serving of green before serving and you can try!