Cabbage and meat are ingredients that are often found in recipes for preparing traditional dishes of many peoples. And not in vain. After all, cabbage is a very useful vegetable, rich in vitamins and minerals. No less useful is the protein contained in meat. In tandem, these two products, in addition to good, give a tasty and aromatic dish.
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Stewed cabbage
The simplest dish that can be made from cabbage and meat is stewed cabbage. For it you need an average head of fresh cabbage, 300 grams of pork or beef pulp, a small carrot, one onion, a clove of garlic, vegetable oil, 2 tablespoons of tomato paste, salt and spices.
To get started, prepare the products. Cut the meat into small pieces, cabbage, chop the onions and carrots into strips, chop the garlic finely. Then heat the cauldron and pour vegetable oil into it. Fry light meat on it, then add onions. Once it becomes transparent, dip the carrots in the cauldron, and after a couple of minutes cabbage. Mix vegetables with meat, reduce heat to a minimum. Salt, cover and simmer for 20-30 minutes. Then add the tomato paste, garlic and spices - for example, curry, nutmeg, black pepper. Continue stewing for another 15-20 minutes until the meat and vegetables are soft and almost all the moisture evaporates. Stewed cabbage can be served as a separate dish, or with mashed potatoes, buckwheat or rice. In addition, such stewed cabbage will be an excellent filling for gingerbread cakes or fried pies.
Bigos
Bigos is a dish of Belarusian and Polish cuisine. For its preparation, both fresh and sauerkraut are used. For bigos, you need to take a pound of pulp of pork or beef, an average head of fresh cabbage and a pound of sauerkraut, 2 large onions, 3-4 ripe tomatoes, vegetable oil, bay leaf, salt and black pepper.
Cut onions, tomatoes and fresh cabbage into cubes, and meat into small cubes. First, fry the onion in a cauldron on hot vegetable oil. Then send the meat to him. After 5-7 minutes, reduce heat to moderate and add sauerkraut. Simmer in a closed lid for 20 minutes. After put in a cauldron fresh cabbage, salt and pepper. The dish should simmer over low heat for one and a half hours. 15-20 minutes before ready, add the tomatoes and bay leaf. Bigos should be served hot.