There are quite a few variations of making cabbage-based hodgepodge. It is prepared with the addition of meat products, mushrooms, sausages, and so on. Each of the recipes suggests a delicious dish in its own way. Today we are preparing a hodgepodge of fresh cabbage with meat.
As a meat ingredient, you can use any type of choice. For example, with beef, the dish will turn out to be less fatty and high-calorie than with pork. Since cabbage is added fresh, and not in sauerkraut, we get the acid by adding tomato paste and lemon juice. As a result, the dish has a sour-salty taste with light pungency and sweet notes.
Ingredients:
Meat (beef goulash) - 400 gr.
Bulb onions - 1 pc.
Cabbage - 800 gr.
Tomatoes - 100 gr.
Garlic - 1 tooth
Tomato paste - 150 gr.
Sugar - 1 tsp
Vegetable oil - 50 ml.
Water - 500 ml.
Coriander - 1 tsp
Lemon juice to taste
Salt, pepper - to taste
Paprika - 0.5 tsp
Greens - 20 gr.
How to cook:
Prepare food.
Rinse the meat, blot the moisture with a napkin, cut into large pieces of approximately the same size. Heat a frying pan on the stove, pour in the oil, after heating, lay the beef. Keep the fire at a high level. The meat should instantly turn brown, remaining juicy and soft on the inside. Cook the beef for the next 5 minutes, turning occasionally.
To prevent the meat from getting dry, add salt towards the end of the frying, as it dries out the food. Sprinkle with ground pepper to taste.
Peel the root vegetables. Chop the onion into small squares, chop the carrots using a fine grater. Place the vegetable mix in an oil skillet previously set on fire.
Saute the carrot-onion mixture until soft and light golden, about 3 minutes, stirring occasionally with a spatula.
Next, transfer the meat to the vegetable sauté. Cook together for a few more minutes.
In parallel, prepare the cabbage: peel the head of cabbage from the top leaves, rinse, chop with a knife as thin as possible.
Place the cabbage in a saucepan, transfer the meat and vegetables to it. Peel the tomatoes. Knock the pulp with a blender into the tomato juice, pour it into a saucepan. Send tomato paste there, pour in the required amount of water. Season the composition with all the specified spices, add chopped garlic, mix well. Simmer the dish over low heat, covered for 30-40 minutes.
In the process, taste the hodgepodge, add lemon juice, salt - if necessary. Be sure to stir it periodically so that nothing burns to the bottom of the container. Adjust the amount of water, in case of strong evaporation, liquid can be added (only hot).
Add the prepared cabbage hodgepodge with meat before serving with fresh herbs.
Bon Appetit!
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