Summer menu: stewed cabbage with minced meat

The coming warm season pleases not only with the 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, grows, cackles, or mumbles in a garden bed, in a hen house or a stable. This is a very wise decision: dishes made 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 elementary cooking, only two products are needed: 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 mincemeat as possible. You should also do the same with minced meat: some prefer pork, others - beef, for the 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 cut cabbage and minced meat 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.

To stewed cabbage with minced meat was truly extraordinary, in addition to the main ingredients should use onions, carrots, tomatoes and greens. It is also possible, before extinguishing, to fry these ingredients (sometimes together with the minced meat itself) on sunflower oil.

So, after the cabbage is cut and started to stew (in water or in water with the addition of vegetable oil), grate the carrot on a large grater and chop the onions finely. 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 for five to ten minutes (again, if desired).

At any stage, you can add tomatoes.

By the way, in order to make stewed cabbage with minced meat, you should 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, they should be cut and added to the frying 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 it is necessary to add salt 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. Yes, and control it 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.