Stewed cabbage with pork (in a slow cooker). Pork stewed with cabbage in a slow cooker Recipe stewed cabbage with pork in a slow cooker

Stewed sauerkraut with meat in a slow cooker is a delicious and satisfying dish to the home table. Cooking will not take a lot of time from the hostess, especially if the house has a multicooker with a pressure cooker function. In this case, an appetizing side dish will be ready in 30-40 minutes. If the multicooker is ordinary, then it will take 20-30 minutes for frying the meat and 60 minutes for stewing. Those who do not have such household appliances in the kitchen can cook cabbage according to this recipe on the stove in a skillet or saucepan with a thick bottom.

Ingredients

sauerkraut - 800 g;
meat (beef or pork) - 400 g;
onion - 1 pc .;
vegetable oil - 30-40 ml (for frying meat);
salt and black pepper - to your taste.

Preparation

For cooking, you can use not only beef, pork, turkey or chicken are also suitable. Just keep in mind that roasting poultry meat will take less time than beef or pork.

Rinse the beef thoroughly and pat dry with a paper towel before use. Cut into small pieces.

Pour vegetable oil into the multicooker bowl, set the "Fry" program and transfer the meat slices. Fry for 8-10 minutes, stirring occasionally with a silicone spatula.

Peel the onion, wash, cut into small cubes. Add to the meat, stir and cook for about 5 more minutes. If there is no “Fry” program in the multicooker, the meat and onions are cooked on the “Bake” mode for about 20-30 minutes.

Sauerkraut may be too sour; in this case, rinse it thoroughly under running cool water, placing it in a colander. After that, squeeze out excess moisture well and transfer to a bowl with meat and onions. Sprinkle with ground black pepper and salt (if needed), you can use other spices and herbs to your liking. Stir, close the lid, turn on the "Simmer" program for 20 minutes for a multicooker-pressure cooker or for 1 hour for a regular one.

That's all the preparation. Delicious stewed sauerkraut with meat in a slow cooker is ready for serving. Let it cool slightly, place in serving bowls and sprinkle with fresh chopped herbs.

Juicy tender meat and soft cabbage will not leave anyone indifferent. Bon Appetit!

Cooking tips

Cabbage goes well with the following herbs and spices - cumin, ground paprika, bay leaf, turmeric.
You can slightly diversify the taste of the dish by adding apples. Depending on the variety, they will add a little sweetness or sourness to the stewed cabbage, and will definitely make the finished dish juicier.
If you need a lean version of stewed sauerkraut, you can cook it with bell peppers, green peas, carrots, tomatoes, prunes, beans, potatoes, mushrooms.
Those who like spicy dishes can add chili peppers, and 1-2 chopped garlic cloves for piquancy.
If you don't have time to mess around with meat, and you need to cook dinner as quickly as possible, you can make this dish with sausages (they need to be fried for 5-6 minutes).
Sauerkraut stewed in a slow cooker with smoked pork ribs will turn out very tasty. And also try to cook.

My husband just adores stewed cabbage with meat, and at his request, I cooked his favorite dish today. Each housewife has her own secrets, features and recipes for making stewed sauerkraut. Someone is cooking sauerkraut half with fresh, someone adds tomato paste, someone does not. But this is the beauty of it that you can experiment, add something of your own. For example, before stewing cabbage, I rinse it in cold water and then boil it a little (15-20 minutes), especially if the cabbage is sour. Generally many stewed cabbage recipes, it can be cooked with mushrooms, meat, sausages, berries, lean or lard. I cooked this dish in a multicooker, but if you do not have a multicooker, you can safely cook it in an ordinary saucepan or frying pan. Despite the most common ingredients, the dish turns out to be very tasty. And more, if you have sauerkraut already with carrots, like mine, you can not add it.

For cooking stewed sauerkraut with meat we will need:

1.5 liters sauerkraut (1 liter jar and 0.5 liter jar)
1 kg pork
1 large onion
Salt, black pepper to taste
Bay leaf
50 gr. vegetable oil
1 tbsp tomato paste (optional)

As I said above, rinse the cabbage in cold water and boil for 20 minutes.

Pour vegetable oil into the multicooker bowl.
Finely chop the onion.
Cut the pork into small pieces.

We set the mode "Pastry" and fry the pork with onions for about 30 minutes.

Add sauerkraut, salt and pepper to taste.
Add the bay leaf.
We set the "Extinguishing" mode for 1 hour, close the lid and simmer until tender, stirring several times.

If desired, you can add 1 tbsp. tomato paste.

It's so incredibly simple but how delicious!

BON APPETIT!

I could not help but encourage Leptusu and publish another photo of delicious cabbage. This hostess, despite the fact that she has two small children, manages not only to share reviews and wonderful photos of the dishes she cooked, but also to send her recipes, for which many thanks to her !!!

And here is another photo report shared by a wonderful young housewife and mother Leptusa, who cooked an incredibly tasty and mouth-watering stew with meat. So what do you think?

Another photo report from my regular reader AlluSkirka, who always finds time to take a photo of the dish she cooked. This time she cooked a delicious stew with meat and prunes for her daughter's birthday. You can judge for yourself what she did!

Friends! And here is the first photo report shared by the man. I have Denis's recipes on my blog, with which he periodically shares, for which many thanks to him! This time he cooked stewed cabbage with meat, and according to him, the dish turned out to be very tasty. Thank you so much for trusting my recipes and for a wonderful photo report.

Alyushka prepared cabbage stewed with meat and kindly shared a photo. Interestingly, she made adjustments to the recipe and added prunes, which further enhanced the flavor. I can imagine how delicious it is. Many thanks to this hostess for her trust in my recipes and a photo report, with which she shares this is not the first time.

But such a very appetizing cabbage with pork turned out to be from Olya, who cooked it according to my recipe. It turned out just great, very tasty and appetizing! Her husband appreciated the efforts at its true worth, which is doubly pleasant. Thanks to Olga for the wonderful photo and comment!

And here is a photo of cabbage with meat in a slow cooker, which was prepared by AllaSkirka, my regular reader who shares this photo not for the first time. Many thanks to this wonderful hostess for the work done, as well as the trust in my recipes. Her cabbage with meat is very appetizing, it's true!

Step 1: prepare the sauerkraut.

Put the sauerkraut in a large bowl and fill it with plain cool water. Then we leave everything aside for 30-60 minutes... This must be done so that excess acid escapes from the component. This will make the dish much softer.
After the allotted time, we throw the contents of the bowl into a colander and again leave it aside so that excess liquid can drain from the cabbage.

Step 2: prepare the carrots.

Using a vegetable cutter, we peel the carrots and then thoroughly rinse them under running warm water to remove the remnants of earth and other dirt. Then, using a coarse grater, rub the vegetable directly on the cutting board and then pour the shavings into a free plate.

Step 3: prepare the onions.

Using a knife, peel the onion from the husk and then rinse it well under running water. Place the component on a cutting board and finely chop into cubes. Pour the chopped onions into a clean plate.

Step 4: prepare the stewed sauerkraut in a slow cooker.

Pour a small amount of vegetable oil into the multicooker pan and turn on baking mode... When the contents of the container are warmed up, pour chopped onions and carrot shavings here. From time to time, stirring with a special kitchen spatula, fry the vegetables until light golden brown.

Immediately after that, put the sauerkraut in a saucepan, as well as salt, the "hop-suneli" spice and ground black pepper to taste. Important: salt the dish with all care, because the pickled vegetable is already sour by itself. As for the seasonings, I add the first in an amount of about 1-2 teaspoons, and the second - literally one pinch. Having thoroughly mixed everything with the improvised inventory, close the lid of the multicooker, install extinguishing mode and prepare the dish for 1 hour... After the corresponding signal sounds, do not rush to turn off the electrical appliance from the network. Briefly open the lid of the multicooker, once again mix everything thoroughly and install "Pilaf" mode for 20-25 minutes.

At the end, after the next beep, turn off the electrical appliance from the network, open the lid of the multicooker, and transfer the stewed cabbage with a kitchen spatula to a special plate for serving.

Step 5: Serve the stewed sauerkraut in a slow cooker.

The stewed sauerkraut can be served immediately at the dinner table. Usually such a dish is a side dish to the main one. For example, it is great to enjoy with mashed potatoes, boiled pasta or rice.
Enjoy your meal!

To speed up the cooking process, you can immediately set in the multicooker Baking mode for 40 minutes... However, you will have to stir the dish from time to time so that it does not burn and let the juice flow. I use the first cooking option, although it is long, but thanks to it, the cabbage turns out to be fragrant and juicy;

Multicooker temperature in the "Baking" mode should not exceed 180 degrees... Otherwise, the dish will not work;

In addition to the ingredients specified in the recipe, you can add fresh white cabbage, meat, and bell peppers to the dish. In this version, pork or chicken is fried first until a delicate golden crust appears on the surface, then all the chopped vegetables are added and only sauerkraut at the end;

This dish can be refrigerated in a food container for up to a week.

All the dishes cooked in the miracle pot are delicious and satisfying food. Cabbage, supplemented with meat, is no exception, which is especially tasty for a full lunch or dinner. To nourish your body with vitamins at any time of the year, be sure to cook stewed cabbage with pork in a slow cooker!

Cooking with fresh cabbage:

Stew with sauerkraut:

Pork with fresh cabbage

Classic recipe

Pork (pulp) - 500 g
Cabbage - 1 medium fork
Bulbs - 2 pcs.
Tomato sauce - 2 tbsp l.
Carrots - 2 pcs.
Vegetable oil - 2-3 tbsp. l.
Seasonings, salt
Water - 1 measuring cup.

To get started, take care of vegetables: chop the cabbage into not too thick, long strips. Then pass the carrots through a coarse grater, finely chop the onions.

Divide the meat into medium pieces. We will cook it in the "Baking" or "Frying" mode for 25 minutes, pouring in the vegetable oil before.

Add vegetables: cabbage, onions and carrots, continue cooking for 10 minutes.

Sprinkle with spices, add a little salt, put in a tomato. Stir, pour water. Leave the multicooker for 50 minutes in the previously selected mode. During the cooking process, you can stir the dish a couple of times.

With mushrooms

Cabbage - the third part of a head of cabbage
Carrots - 2 pcs.
Pork - 300 g
Mushrooms (fresh) - 300 g
Onions - 2 pcs.
Refined oil
Herbs, spices, salt.

It is necessary to pour oil into the container of the device.

Divide the pork into small pieces, transfer to the multicooker bowl, select the "Fry" mode and fry for 20 minutes.

Chop fresh cabbage, add to the meat, also fry.

Add diced onions, chopped mushrooms and grated carrots. Fry for 5-7 minutes, sprinkle with spices and salt.

Chop the greens, grind the cabbage with it. Add 1 measuring glass of hot water and cook for an hour in the "Braising" mode.

With rice

Pork - 400 g
Onions - 2 pcs.
Sweet pepper - 1 pc.
Rice groats - 1 cup
Carrots - 2 pcs.
Fresh cabbage - 1 kg
Black pepper, salt
Vegetable oil for frying.

This dish resembles one of the recipes for lazy cabbage rolls. Cut the meat into medium slices, then pour a little oil into the cooking container, pour in the pork and fry for half an hour using the "Baking" mode.

Now prepare the vegetables, transfer to the meat, sauté for 20 minutes.

Rinse the rice, pour hot water into the multicooker and add the cereal.

Tip: pre-soak the cereal for about 5 hours.

Season with salt and pepper. Switch to Pilaf mode for 40 minutes.

In tomato and sour cream sauce

Pork - 500 g
Sour cream - 100 g
Cabbage - 1 head of cabbage
Bulbs - 2 pcs.
Tomato paste - 50 g
Carrots - 2 pcs.
Butter (margarine) - 50 g
Salt, cumin, allspice
Greens.

Process the meat, cut into the necessary pieces, fry in oil in a multicooker container for 20 minutes, selecting the "Fry" mode.

Prepare vegetables by slicing them and add to the meat. Sprinkle with spices and seasonings and cook for 10 minutes.

Pour in half a measuring glass of water. Steam for another 50 minutes, setting the device to the "Extinguish" mode.

Chop the herbs and sprinkle them over the dish. Prepare the sauce by mixing sour cream and tomato paste. Shortly before the end of cooking, pour the sauce into the cabbage, stir.

Pork meat with sauerkraut

Traditional recipe

Brisket or ribs - 1 kg
Onion-turnip - 2 pcs.
Vegetable oil - 30 ml.
Sauerkraut - 1 kg
Preferred greens
Spices: ground pepper, caraway seeds, salt.

Wash and dry the meat. Turn on the multicooker to the "Fry" mode and thoroughly fry the pork, pouring in vegetable oil.

Let the sauerkraut drain from excess juice by rinsing it under running water.

Finely chop the onion and herbs, put on top of the meat. Add spices.

The last layer will be cabbage. Spread it evenly over the onions and herbs. Set the time to 50 minutes and the "Bake" mode.

With apples

700 g sauerkraut
400 g pork
1 onion
2 apples
80 g white wine
20 g sugar
20 g starch
5 g cumin
Salt to taste
Lard - for frying.

Put chopped bacon in a multicooker, melt it. Fry the meat, separating it into pieces. Cooking time 20 minutes in the "Fry" mode.

Chop the onion finely, cut the apples into pieces. Transfer to meat, fry for 10 minutes.

Add sauerkraut, washed under water, salt, sugar, seasoning, starch, wine, thoroughly mix the ingredients of the dish and cook in the "Stew" mode for 50 minutes. If you see a lack of liquid in the dish, add half a glass of hot water.

With bell peppers and peas

500 g sauerkraut
300 g pork
1 bell pepper
1 carrot
2 tomatoes
1 onion
100 g green peas
3 tbsp. l. sour cream
1 tsp Sahara
Salt, paprika powder - to taste
Greens
Refined oil.

The cooking procedure is similar to the previous recipe: meat, vegetables, spices.

Tomatoes must first be peeled by scalding them with boiling water.

Sour cream should be added after all vegetables, along with green peas and herbs, about 5 minutes before the end of cooking.

Cook the dish first in the "Fry" mode, then go to "Stew".

With prunes

Sauerkraut - 1 kg
Pork - 500 g
Prunes - 100 g
Onions, carrots - 2 pcs.
Sugar - 1 tsp
Seasonings, salt
Frying oil.

The cooking process does not differ from the classic recipe.

Cut the prunes into pieces and add half an hour before the end of cooking.

With beans and chili

500 g sauerkraut
250 g pork
Garlic - 2 prongs
Carrots, onions, turnips, tomatoes - 1 pc.
Raw beans - 100 g
Chili pepper - 1 pod
Salt, pepper, oil.

For spicy lovers - the ideal recipe for cooking cabbage with pork using a multicooker.

Beans should be soaked in cold water overnight. Boil until tender in the morning.

Tip: To keep the beans soft, pour water in a 1: 5 ratio.

In the recipe, we use the modes "Frying" and "Stewing". Cooking time 60 minutes.

Cooking secrets

Each housewife is able to create a culinary masterpiece, all the more knowing the secrets of proper cooking.

1. You cannot cook soft cabbage even after stewing it for a long time if you put tomato paste or tomato with all the vegetables at once. It is more correct to add "tomato-containing" products at the end. It is also not recommended to immediately salt and season the cabbage.

2. While shredding fresh cabbage, remove the thick veins so that the whole vegetable cooks evenly.

3. The addition of a spoonful of sugar and a teaspoon of vinegar at the end of cooking will give a special taste to fresh cabbage.

4. Fresh cabbage, especially old cabbage, is characterized by hardness. To avoid feeling it, soak the chopped head of cabbage for 2 minutes in boiling water, then squeeze and cook the dish according to the recipe.

5. You can add cream to sauerkraut during cooking. The product will become much softer and more tender. And the fatter the cream, the richer the taste of the finished dish will turn out.

6. To make the pork meat in cabbage tender and more tasty, it can be marinated in an onion half an hour before cooking in a slow cooker, after which the onion can also be used in a dish.

The multicooker is designed to make life easier for the hostess, freeing up time for her to relax and other things. She copes with the preparation of many dishes no worse than if they were cooked on the stove using classical technology. Moreover, some dishes are even tastier in it. For example, pork stewed with cabbage in a slow cooker turns out soft, tender and juicy, the vegetables themselves, soaked in meat juice, also acquire a unique taste.

Cooking secrets

It is easier to stew pork in a slow cooker than on the stove, because in this case there is no need to monitor it all the time, stirring and adding water. However, there are some subtleties here, which will not hurt to know those who want to cook an impeccable dish.

The main secret is the quality of the meat, which is the main ingredient in this dish. Pork ribs or tenderloin can be stewed with cabbage, but they must be fresh. It is better to give preference to young meat: it cooks faster and turns out to be more tender. The dish comes out less juicy from frozen pork, so it is better to stew meat that has not yet been frozen.
If you need to make a dish of frozen pork, defrost it slowly, for example, put it in cool water. The slower the meat defrosts, the more juiciness it will retain.
When preparing a dish in a multicooker, you should not immediately lay all the products that make up it. Adherence to the order in which the ingredients are added, the way they are processed and the cooking time will provide the finished dish with the desired taste.

The cooking technology may differ slightly when using multicooker of different brands and models, however, the basic principles and sequence of actions will not depend on this.

Pork stewed with cabbage in a slow cooker

white cabbage - 0.5 kg;
pork - 0.3 kg;
carrots - 100 g;
onions - 100 g;
water - 150 ml;
vegetable oil - 25 ml;
tomato paste - 50 g;
salt, black pepper - to taste.

Cooking method:

Wash a piece of pork and cut it into about 2–3 cm pieces.
Chop the cabbage into strips about 2 mm wide and 3-4 cm long.
Grate your peeled carrots for Korean snacks. If not, use the coarse side of a regular grater.
Cut the peeled onion into half rings.
Pour oil into the multicooker bowl, put the pork cubes. Sprinkle it with salt and pepper.
Without lowering the lids, select the frying function (you can also select the Frying or Baking program). Fry the meat with the lid open for 15-20 minutes, depending on the hardness of the meat and the power of the multicooker.
Add carrots and onions. Fry in the same mode for 10 minutes.
Place the cabbage in a slow cooker.
Dilute the tomato paste with water and pour into a multicooker.
Lower the lid and select the extinguishing mode. Set time: 1 hour.
After the beep indicating the end of the program, leave the food in the preheating mode for another 10 minutes.

Video recipe for the occasion:

This recipe is best served with mashed potatoes and fresh tomato salad. However, even without a side dish, this dish will turn out to be very tasty and satisfying.

Pork stewed with cabbage and potatoes

pork tenderloin - 0.3 kg;
cabbage - 0.5 kg;
potatoes - 0.2 kg;
carrots - 100 g;
onions - 100 g;
garlic - 2 cloves;
salt to taste;
hops-suneli or other seasonings of your choice - 10 g;
apple juice (can be replaced with water) - 50 ml;
vegetable oil - 50 ml.

Cooking method:

Wash the meat, remove fat, veins, films, cut into small cubes.
Peel the potatoes and cut them into cubes too.
Wash the cabbage and chop it.
Peel the onion, cut into half rings.
Wash the carrots, peel and grate not too finely.
Chop the garlic finely with a knife.
Pour oil into the multicooker bowl, put the meat in it. Set the "Bake" mode and fry the meat, uncovered and stirring, for 15 minutes.
Add onions, garlic, carrots. In the same mode, fry the meat with vegetables for another 10 minutes.
Season with salt, seasoning, and diced potatoes. Cook it with meat in the baking mode for 10 minutes with the lid closed.
Put the cabbage, pour in the juice. Run the extinguishing program for an hour.
Lift the lid every 15 minutes to stir the food.
After the end of the program, wait another 10 minutes, then open the lid and place the food on the plates.