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➠ Vegetable stew with cabbage and meat

Vegetable stew with cabbage and meat

1301

Kitchen French

Calorie content 102.6 kcal

Portions 3 port.

Cooking time 60 minutes

Proteins * 3.5 gr.

Fats * 10.7 g

Carbohydrates* 11.2 gr.

Content

Stew with vegetables and meat is a hearty, rich, and very “convenient” dish. The stew combines both a meat component and a ready-made garnish. All components are cooked in one pan - this saves both effort and time. In order for the stew to be fragrant, do not forget about garlic and herbs - these products will create a mood and add vitamin benefits.

Ingredients

Cooking process

For stews, it is better to use pork pulp with small layers of fat. Both the brisket and a piece of the neck area work equally well. As a result, such meat will be juicy and tender. Dry a piece of meat and cut into small cubes.

Heat a small amount of olive oil in a frying pan and put the pieces of meat in it. Fry over medium-high temperature until golden brown. When frying, add salt, turmeric and black pepper.

Peel the potatoes, rinse, dry and cut into small cubes. Add the potatoes to the meat, stir and lower the stove temperature to medium. Fry potatoes until lightly blush.

We clean the carrots, wash and rub on a coarse grater. Peel and chop the onions with a knife. We also peel the garlic and chop it or pass it through a press. Add carrots with onions and garlic to potatoes with meat. Stir the vegetable mixture and cover with a lid until the next addition of the components. Maintain the temperature of the slab medium-low.

Cut the cabbage into thin strips and wrinkle it lightly with your hands to soften the tough fibers. Add it to the main stew mixture and stir. Pour the tomato into the stew and mix everything together. Simmer with the lid closed for fifteen to twenty minutes on a low temperature.