To taste cabbage and meat perfectly combined. Our ancestors from ancient times cooked meat with cabbage, both with fresh and with sauerkraut. Dishes, in the recipe of which these two main ingredients are present, exist in the culinary traditions of many peoples under different names. In this case, not only meat of different animals and birds is used, but also different kinds of cabbage.
It would seem that everything is simple: we take cauldron and stew. If you do this, it will be too easy, and not particularly tasty.
First, let's talk about the dishes: it's best to use ceramic. It does not matter whether it is a medium-sized pot, designed for 2-3-4 servings, or serving pots - in any case, ceramic dishes are more delicious than in any other. It's great if you have a Russian oven in your house. The dishes cooked in it have a special, characteristic taste. If you cook in a conventional oven, you can also expect quite decent results.
Enough fatty meat, such as: pork, lamb, goose, ducklings - it is more expedient to cook with sauerkraut , such options are just good for cold days. We will do this (if we have not prepared the cabbage ourselves, we will buy it on the market).
Sauerkraut with meat in pots
Calculation for 3-4 servings for a "family" pot.
Ingredients:
- meat is not too fat (pork or lamb) - about 500 g;
- cabbage sauerkraut (usually it is already with carrots) - about 600 g;
- onion - 1-2 pcs .;
- a little pork or vegetable oil;
- spices (pepper-peas 3-8 pieces, cloves 3pc., bay leaves 3-5 leaves);
- dry ground spices - according to your taste;
- Fresh greens are different;
- garlic - 2 cloves;
- salt.
Preparation
We will put cabbage and meat in two batches, since the time required for their heat treatment is different.
Turn on the oven. Onions, peeled and sliced with a quarter of rings, lightly fried or passer in a frying pan on cracklings or vegetable oil. Pour the contents of the frying pan into the pot. We cut the meat into small cubes or cubes and put it there. Mix, pour up to 50 ml of water, cover the pot with a lid and place it in a warmed to medium temperature oven (well, or in a heated cooling furnace) for 30-40-60 minutes (depends on meat and temperature).
Cabbage washed and thrown to a colander. When the time has passed and the meat is already half ready, remove the pot and put the washed cabbage into it. Add spices and slightly salted. If necessary, pour in the right amount of water to get the dish of the desired density (you can cook both fries and a fairly thick soup). Stir, close the pot again and put it in the oven for another 20-30 minutes.
When everything is ready and decomposed in portions, season with chopped herbs and garlic, or it can be with hot red pepper. Under this dish you can serve vodka, spicy tinctures, beer.
Lamb with red cabbage in serving pots
Calculation for 1 serving.
Ingredients:
- lamb is a young low-fat - 170-200 g;
- red cabbage - about 150 g;
- red onions - 1-0,5 pcs. medium size;
- Unsulified table red wine - 30-60 ml;
- cloves - 2 inflorescences;
- pepper spicy red;
- garlic - 1 clove;
- different greens (thyme, tarragon, parsley, rosemary, coriander);
- salt.
Preparation
Onions and meat are more convenient to fry immediately for 3-4 servings.
First, fry finely chopped onions, then add the meat and cook all together, stirring, on medium-high heat for about 8-12 minutes. We add wine and, having reduced fire, we extinguish almost to readiness (about 20 minutes). We spread out equal portions of the contents of the frying pan over the pots. Add the right amount of cabbage, water, wine and spices. Stir, cover with covers (or foil) and place in a preheated oven for 25-30 minutes - depending on the temperature.
Served in pots, seasoning with red pepper, chopped herbs and garlic. To this dish it is good to serve red table wine, the one used in cooking.