Summer menu: stewed cabbage with minced meat
The coming warm season pleases not onlythe opportunity to get rid of heavy clothes and enjoy sunbathing and bathing in the river. For many people, this is also a great way to save money. The fact is that almost all have dacha plots or houses with elderly relatives in the village. And very often mistresses begin to prepare food from what is at hand. Or rather, it grows, cackles, or mumbles in the garden, in the hen house or in the barn. This is a very wise decision: dishes from fresh greens and home-made meat are ideal for their own benefit and are practically worthless.
One of these dishes is stewed cabbage with minced meat. This nourishing and simple meal is prepared easily and can serve as a second course for lunch, and a full dinner after a hard day.
Perhaps, any mistress knows how to extinguish cabbage with minced meat.
For basic cooking, onlytwo products: cabbage and minced meat. The size of the head and the amount of minced meat can be absolutely arbitrary, since everything depends on the possibilities and tastes. If you want your dish to resemble a vegetarian diet and only the taste of the presence of meat taste, then limit yourself to a handful of minced meat. If there are enough men in your house who think that eating without meat is not food, then put as much meat as possible. You should also do the same with minced meat: some prefer pork, others - beef, for third chicken - the ideal meat in all its forms. Therefore, choose what your family loves - and you will not go wrong.
Under the tastes of your family and your free time, you should adapt the recipe for stewed cabbage with minced meat.
The fact is that the cut cabbage and stuffing can simply be put in a deep frying pan, pour water and stew (almost cook), and at the end add spices.
If you have a lot of free time and desire to cook, then you should choose a classic recipe.
That stewed cabbage with minced meat was trulyunusual, in addition to the main ingredients should be used onions, carrots, tomatoes and greens. You can also fry these ingredients (sometimes - together with the minced meat itself) with sunflower oil before extinguishing.
So, after the cabbage is cut and startstew (in water or in water with the addition of vegetable oil), grate the carrot on a large grater and finely chop the onions. Prepared in this way, the products are fried over a slow fire until golden brown. Then minced meat is added to the same mixture. All this is fried five to ten minutes (again, if desired).
At any stage, you can add tomatoes.
By the way, in order to stewed cabbage with minced meatIt turned out perfect, you need to peel the tomatoes from the skin. To do this, tomatoes are pre-poured (scalded) with boiling water. Peel in this case is much better.
After the tomatoes are peeled, theirIt should be cut and added to the pan with fried onions, minced meat and carrots. Then all this roast is transferred into a pan with cabbage and stew for some time - until ready.
The question of when exactly to addsalt and spices, can also be considered unprincipled, although many housewives prefer to salt in several stages. In this case, the cabbage itself is salted to taste in the middle of the cooking process. Minced meat, carrots and onions - at the final stage of frying. And then, when already stewed cabbage with minced meat - one whole, and the process is close to completion, salt again. Perhaps this is the most optimal option, because the overall taste is acquired as cooking. And to control it is much easier and more reliable, if you enter the salt gradually.
By the way, in addition to salt, you can add pepper and other spices. The only thing that should be added only at the end of cooking is cut fresh greens.
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