How to extinguish cabbage with meat

There are many ways to extinguish cabbage. Everyone knows how to extinguish cabbage with meat, but everyone gets it differently. This indicates that each housewife brings some sort of zest to this dish. Delicious dish is obtained if separately roast meat and cabbage separately. To begin with, the meat needs to be cut into small pieces. Pour in a frying pan of sunflower oil very little, and lightly fry the meat.

A little later to the meat add carrots and onions, cut into strips, put out on low heat. Then chop cabbage and lightly fry it in a frying pan.

Then you need to combine cabbage with meat and continue to stew. In a frying pan, where cabbage was cooked before, put the tomatoes cut into large pieces. They stew a little, gradually turning into a sauce. Peel from them must be pulled out and after that the sauce is added to the cabbage. Now to your taste you need to salt, pepper, put a laurel leaf and greens, cut finely. There is nothing complicated in how to extinguish cabbage with meat. Under a lid and on a slow fire bring to the preparedness of the dish.

You can cook this cabbage without using tomatoes.

There is another way, how to extinguish cabbage with meat with the addition of tomato paste. For the preparation of such cabbage, it is preferable to take veal or pork. Meat is also cut into pieces and fried in vegetable oil for about twenty minutes.

Add the onions, cut into rings, and the carrots, cut with straw.

A little later, add the chopped cabbage. After about fifteen minutes, add a small amount of tomato paste and water. Stew until done. Ready stewed cabbage sprinkle with parsley.

Perhaps, everyone can tell how to extinguish cabbage with sausage , because this recipe captivates with its simplicity of preparation. Here you can, if desired, use and tomatoes, and tomato juice, and tomato paste.

To extinguish cabbage with sausage, the following ingredients are used:

• Half a kilogram of cabbage;
• Two hundred grams of sausage;
• Two onions;
• Two medium carrots;
• One hundred and fifty grams of tomato juice;
• To taste salt and pepper.

Cut cabbage and place on a pan heated with sunflower oil. Cover and simmer on low heat. While cabbage is stewed, it is possible at that time to cut the onions into cubes, carrots to grate on a grater coarse, strips cut sausage.

When the cabbage is brought to half-ready, put the onion in it and continue to stew. A little later, add the carrots. Stir everything, and when the carrots are browned, pour the tomato juice and then add sausage a little later. It is good to extinguish the whole mass and can be removed from the fire. The cabbage is ready.

It is possible to stop in detail and on how to extinguish cabbage with chicken.

For this purpose, the fin part of it is best suited, since there are no bones in it.

Chicken meat is very tender, so the process of quenching takes little time.

So, you need to take these products:

• Four hundred and fifty grams of chicken fillet;
• Half medium-sized cabbage;
• One carrot;
• One onion;
• Five tablespoons of tomato sauce;
• Spices, seasonings, pepper, salt, greens.

First, separate the loin of chicken, wash, cut into small pieces and brown it with sunflower oil.

Cabbage finely chopped. Take the dishes for extinguishing, preferably a pot of iron or a gooseberry. Put meat and cabbage there. Add the laurel leaf, spices, salt, pepper and add some water. In a frying pan, sprinkle the chopped onions and carrots and add the tomato paste. All this is added to the cabbage with chicken, cover with a lid and put it on a slow fire. It is advisable not to lift the lid.

Since chicken meat very quickly becomes soft, then, as soon as the cabbage softens, we can assume that the dish is ready. By the time this process takes from an hour to an hour twenty minutes. The aroma of the juice of cabbage and meat, mixed with each other, and even with the addition of spices, will add to the taste of this dish just unique.

There is a very large number of recipes for how to extinguish cabbage with meat, chicken, sausage. But all of them are united by one thing - a large content of vitamins in the prepared dish and a wonderful, unsurpassed aroma and taste.