Need to quickly and tasty feed your family with a hearty dinner? I propose a wonderful classic recipe for meat stew with potatoes and cabbage.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Potatoes and cabbage are the cheapest vegetables that are in every refrigerator of any housewife. By adding any meat to them: beef, chicken, pork, rabbit, etc., you can get a delicious dish called stew. Today I will tell you how to prepare vegetable stew with cabbage and potatoes. The simplicity and the ability to modify the recipe allows seasonal vegetables to make food desirable in any family.
Not many people know that although this dish is present in different cuisines, but its homeland is France, and in translation from French “ragout” means ragout as a dish that whets the appetite. That is why the original dish is nothing more than stewed vegetables with fried meat. The whole secret of cooking, regardless of the vegetables and types of meat used - vegetables should not boil over and turn into mashed potatoes. To do this, you need to follow certain rules and then the stew will always turn out delicious.
And if you are a vegetarian or fasting, then this recipe can be used to make the stew lean, without adding meat. You can add flavor to the meal by adding beer or wine, in which the products will be stewed. And you can achieve density with the help of bread crumb.
- Calorie content per 100 g - 57 kcal.
- Servings - 4
- Cooking time - 1 hour 20 minutes
Ingredients:
- Meat - 700 g (any variety)
- White cabbage - 300 g
- Potatoes - 3 pcs.
- Carrots - 2 pcs.
- Celery root - 50 g
- Garlic - 3 cloves
- Hot pepper - 1/4 pod
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
- Any spices, spices and herbs - to taste
- Salt with ground pepper - to taste
- Refined vegetable oil - for frying
Cooking meat stew with potatoes and cabbage
1. Strip the meat from films, fat and veins. Rinse under water and pat dry with a paper towel to avoid splashes during frying. Then cut it into medium-sized pieces, optimally 2-4 cm.
2. Remove the top inflorescences from the cabbage head. they are usually dirty and chop them into small pieces.
3. Peel the potatoes, celery, carrots, garlic and cut into strips, and the potatoes into cubes. Although the method of slicing is not important, you can cut all products to the same size in any shape.
4. In a well-heated skillet in vegetable oil, fry the meat until golden brown. Turn on a large fire so that the meat quickly grasps with a crust, which will keep all the juice in the pieces. You need to place it in a pan in one layer so that there is a distance between the pieces, otherwise it will not be fried, but stewed.
5. In another pan, fry the vegetables, also until they have a characteristic crust. It is the preliminary roasting of vegetables that allows them to retain their shape and, when stewing, does not turn into a homogeneous incomprehensible mass.
6. Saute the cabbage in a large skillet until transparent. Then add prepared vegetables and meat to it.
7. Season food with spices, herbs and salt a little.
8. Mix the ingredients well and pour in about 50 ml of drinking water. Boil, reduce heat and simmer vegetables, covered, for about 40 minutes.
9. At the end of cooking, taste the food and, if necessary, adjust the taste with salt and pepper.
10. Serve ready-made food to the table immediately after cooking in a warm state. The stew turns out to be self-sufficient, so no supplement is required. It can be used on its own.
See also a video recipe on how to cook stewed cabbage with meat and potatoes.
