Time: 100 min.

Servings: 4

Difficulty: 3 out of 5

The secret of cooking stewed cabbage with pork in a slow cooker

Stewed meat in a slow cooker is always tasty and healthy. And in combination with stewed cabbage, this appetizer acquires an invaluable appetite and aroma. Cabbage with pork in a slow cooker is a delicious and incredibly juicy dish that can be served with any side dish.

The meat after cooking in a slow cooker turns out to be tender, and the vegetables are not mushy, as they are stewed in their own juice - that is why they do not lose their shape and remain whole even after cooking. Usually stewed cabbage with pork pulp turns out to be liquid, since both ingredients are quite juicy in their original form.

If you want to prepare a thick appetizer, we suggest you add some mashed potatoes to the gravy at the end of the stew - so the mashed potatoes will take all the liquid and make the dish thick and deliciously tasty.

This delicious appetizer is loved by everyone - both children and adults. If desired, it can be varied with tomatoes, carrots, onions, and smoked sausage instead of pork.

Amazingly tender stewed cabbage with pork, made in a slow cooker, can decorate any table. It is recommended to serve an appetizer with a side dish, as it goes well with hot dishes, such as pasta, rice or mashed potatoes. If desired, you can add fresh herbs and a couple of cloves of garlic to it - these ingredients can give the appetizer an excellent aroma and richness.

It is impossible not to note the benefits of the dish: cabbage is a powerful vitamin product, endowed with a mass of useful substances and minerals. Pork also contains the elements, proteins and fats needed by the body.

Cabbage stewed with pork meat turns out golden, very juicy and fragrant. Try this everyday dish at home in the slow cooker and you will be surprised how these two components (cabbage and pork) can be perfectly combined with each other.

The classic way of preparing this recipe includes two main steps: preparing the meat and preparing the vegetables. It is advisable to start cooking snacks with meat - while it is being done, it will be possible to cut vegetables. Thus, you will save time and prepare a snack much faster.

Ingredients:

We wash all vegetables and meat in advance.

Step 1

We clean the cabbage from the upper leaves and cut into strips.

Step 2

We clean the carrots and three on a fine grater. We cut the tomatoes into 3-4 parts (depending on their size).

Step 3

Fry the meat in a slow cooker along with onions. To do this, we use the program "Frying". We pre-lubricate the bowl of the device with oil. If you do not want the dish to turn out fatty, you need to add a minimum amount of oil.

Step 4

After preparing vegetables and meat, we put the ingredients in the multicooker bowl in layers: cabbage, pork, tomatoes, carrots. After this, pour a glass of boiling water.

Step 5

On the "Stew" program, we cook the dish for 40 minutes. After they expire, add pepper, salt and bay leaf to the bowl.

Step 6

Close the lid and cook the appetizer for another 40 minutes in the same mode. The longer you stew foods, the softer and more tender they will turn out.

At the end of cooking, add fresh herbs to the vegetables, and serve a snack on the table. If desired, you can wait a bit until it cools down and becomes even juicier.

In addition to stewed cabbage, you can also put any side dish, fresh salads and rye bread on the table.

See another version of this dish in the video below:

The multicooker is designed to make life easier for the hostess, freeing her time for rest 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 in it are even tastier. For example, pork stewed with cabbage in a slow cooker comes out soft, tender and juicy, the vegetables themselves, soaked in meat juice, also acquire a unique taste.

cooking secrets

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

• The main secret is in the quality of meat, which is the main ingredient of 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, you need to defrost it slowly, for example, by putting it in cool water. The slower the meat thaws, the more juiciness it will retain.
• When preparing a dish in a slow cooker, you should not immediately lay all the products that make up its composition. Compliance with the sequence of laying the ingredients, the method of processing them and the cooking time will provide the desired taste to the finished dish.

The cooking technology may differ slightly when using multicookers of different brands and models, but 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;
• onion - 100 g;
• water - 150 ml;
• vegetable oil - 25 ml;
• tomato paste - 50 g;
• salt, black ground pepper - to taste.

Cooking method:

• Wash a piece of pork and cut it into pieces about 2-3 cm in size.
• Chop the cabbage into strips about 2 mm wide, 3–4 cm long.
• Grate peeled carrots on a grater for Korean snacks. If it is not available, use the side with large holes of a regular grater.
• Cut the peeled onion into half rings.
• Pour oil into the bowl of the multicooker, put the cubes of pork. Sprinkle it with salt and pepper.
• Without lowering the lid, select the frying mode (you can also select the "Deep-frying" or "Baking" program). Fry the meat with the lid open for 15-20 minutes, depending on the stiffness of the meat and the power of the slow cooker.
• Add carrots and onions. In the same mode, fry all 10 minutes.
• Put the cabbage in the multicooker.
• Dilute tomato paste with water and pour into a slow cooker.
• Lower the lid and select the extinguishing mode. Set time: 1 hour.
• After the beep informing about the end of the program, leave the dish in the keep warm mode for another 10 minutes.

Video recipe for the occasion:

Pork stew with cabbage according to this recipe is best served with mashed potatoes and fresh tomato salad. However, even without a side dish, this dish will be very tasty and satisfying.

Pork stew with cabbage and potatoes

• pork tenderloin - 0.3 kg;
• cabbage - 0.5 kg;
• potatoes - 0.2 kg;
• carrots - 100 g;
• onion - 100 g;
• garlic - 2 cloves;
• salt - to taste;
• suneli hops or other seasonings to your taste - 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 also cut into cubes.
• Wash the cabbage and chop it.
• Onion, peeled, cut into half rings.
• Wash the carrots, peel and grate not too finely.
• Finely chop the garlic with a knife.
• Pour oil into the bowl of the multicooker, put the meat in it. Set the "Baking" mode and fry the meat, without closing the lid and stirring, for 15 minutes.
• Add onions, garlic, carrots. In the same mode, fry the meat with vegetables for another 10 minutes.
• Salt, add seasonings, lay the potatoes cut into cubes. Cook it with meat in the baking mode for 10 minutes already with the lid closed.
• Put the cabbage, pour in the juice. Turn on the extinguishing program for an hour.
• Lift the lid every 15 minutes to stir the dish.
• After the end of the program, wait another 10 minutes, then open the lid and arrange the finished dish on the plates.

When preparing this dish, you can also add bell pepper, cut it into strips and lay it at the same time as the cabbage.

My husband just loves 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, bring something of your own. For example, before stewing cabbage, I wash it in cold water and then boil it a little (15-20 minutes), especially if the cabbage is sour. Generally many recipes for stewed cabbage, it can be cooked with mushrooms, meat, sausages, berries, lean or lard. I cooked this dish in a slow cooker, but if you don’t have a slow cooker, you can safely cook it in a regular pot or pan. Despite the most ordinary ingredients, the dish turns out to be very tasty. And also, 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 of 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, Wash cabbage in cold water and boil for 20 minutes.

Pour vegetable oil into the multicooker bowl.
Finely chop the onion.
Pork cut into small pieces.

We set the mode “Baking” and fry the pork with onions for 30 minutes.

Add sauerkraut, salt and pepper to taste.
Add 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 couldn't 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 send her recipes, for which many thanks to her!!!

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

Another photo report from my regular reader AlluSkirka, who always finds time to take a picture of the dish she has cooked. This time she cooked delicious stewed cabbage 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' 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 a wonderful photo report.

Alyushka cooked cabbage stewed with meat and kindly shared a photo. Interestingly, she made an adjustment to the recipe and added prunes, which further enhanced the taste. Imagine how delicious it is. Many thanks to this hostess for the trust in my recipes and the photo report, with which she shares not for the first time.

But Olya turned out such a very appetizing cabbage with pork, who cooked it according to my recipe. It turned out just great, very tasty and appetizing! Her husband appreciated the efforts, which is doubly pleasant. Thank you Olechka for a 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 the 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!

All dishes cooked in a 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.

First, take care of vegetables: chop the cabbage into not too thick, long strips. Next, 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 vegetable oil before that.

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

Sprinkle with spices, add a little salt, put a tomato. Stir, add water. Leave the multicooker for 50 minutes in the previously selected mode. During cooking, 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
Onion - 2 pcs.
Refined oil
Greens, 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 “Frying” mode and fry for 20 minutes.

Cut fresh cabbage, put to the meat, also fry.

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

Cut the greens, crush the cabbage with it. Add 1 measuring cup of hot water and set to cook for an hour in the “Extinguishing” mode.

with rice

Pork - 400 g
Onion - 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 variants of the recipe for lazy cabbage rolls. Cut the meat into medium slices, then pour a little oil into the cooking container, sprinkle the pork and fry for half an hour, selecting the “Baking” mode.

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

Rinse the rice, pour hot water into the slow cooker and pour in the cereal.

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

Salt, pepper. Switch to Pilaf mode for 40 minutes.

In tomato cream sauce

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

Process the meat, cut into the desired pieces, fry in oil in the multicooker container for 20 minutes, selecting the “Frying” mode.

Prepare the vegetables by cutting them, add to the meat. Sprinkle with spices and seasonings, fry for 10 minutes.

Pour in half a measuring cup of water. Steam for another 50 minutes by setting the device to the "Extinguishing" mode.

Cut the greens and sprinkle them on the dish. Prepare the sauce by mixing sour cream and tomato paste. Shortly before the end of cooking, pour the sauce into the cabbage, mix.

Pork meat with sauerkraut

traditional recipe

Brisket or ribs - 1 kg
Onion turnip - 2 pcs.
Vegetable oil - 30 ml.
Sauerkraut - 1 kg
Greens of your choice
Spices: ground pepper, cumin, salt.

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

Let the sauerkraut drain from excess juice, to do this, rinse it under running water.

Finely chop the onion and greens, 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 "Baking" mode.

with apples

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

Put chopped lard in a multicooker, melt it. Fry the meat, after dividing it into pieces. Cooking time 20 minutes in the "Frying" mode.

Finely chop the onion, cut the apples into pieces. Transfer to the meat, fry for 10 minutes.

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

With sweet pepper and peas

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

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

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

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

Cook the dish first in the "Frying" mode, then switch to "Stew".

With prunes

Sauerkraut - 1 kg
Pork - 500 g
Prunes - 100 g
Onions, carrots - 2 pcs.
Sugar - 1 tsp
Seasonings, salt
Oil for frying.

The cooking process is no different from the classic recipe.

Cut 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 cloves
Carrot, turnip, tomato - 1 pc.
Raw beans - 100 g
Chili pepper - 1 pod
Salt, pepper, oil.

For lovers of spicy - the perfect recipe for cooking cabbage with pork using a slow cooker.

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

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

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

cooking secrets

Every hostess is able to create a culinary masterpiece, especially knowing the secrets of proper cooking.

1. You will not be able to cook soft cabbage even after stewing it for quite a long time if you put tomato paste or a 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. When shredding fresh cabbage, remove the thick veins so that the entire 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. For fresh cabbage, especially old, rigidity is characteristic. So that it is not felt, soak the chopped head of cabbage for 2 minutes in boiling water, then squeeze it out and cook the dish according to the recipe.

5. Cream can be added to sauerkraut during cooking. The product will become much softer and more tender. And the fatter the cream, the more saturated the taste of the finished dish will turn out.

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

Probably, you cannot find a country where stewed cabbage is not prepared. Well, at least our closest European neighbors have great respect for cabbage with meat, just like you and me! Poles call this dish bigos and prepare it from sauerkraut. The Germans stew fresh, but with the addition of smoked meats. In Switzerland, this dish is called choukrut. In the Czech Republic, you will be served Bohemian cabbage. And we call it hodgepodge, although this is not entirely true.

Stewed cabbage with meat in a slow cooker rightfully takes its rightful place among the usual, favorite dishes. Why in a multicooker? Yes, because cooking in it, if not quickly, then certainly simply, and stewed cabbage just requires simplicity and time for cooking.

The slow cooker allows us to put the chopped products into a bowl, set the program and forget about the cabbage for a couple of hours - it will still turn out very tasty and quite dietary. But the taste of the finished dish will be much brighter if you conjure a little over the products before pressing the treasured button on the instrument panel.

Stewed cabbage with meat in a slow cooker is cabbage, a certain set of vegetables and spices, and meat. Almost any meat can be used for this dish. Pork (lean or medium fat), beef, chicken, turkey, as well as meat products such as sausages or smoked sausages. Instead of pork pulp, you can take the ribs - the dish will turn out divine. Cabbage can be fresh, sauerkraut, or you can mix them. Of the remaining vegetables in this dish, onions and carrots must be present - a sure couple - and optionally sweet peppers, peas, tomatoes or tomato paste.

Before putting the meat into the bowl, it is advisable to fry over high heat in a pan with vegetable oil or fat. Why not in a multicooker? The cartoon is still quite slow, and our task is to fry the pieces of meat as quickly as possible so that they become covered with a uniform golden crust and seal all their juices inside. The same applies to frying onions and carrots. Better in a frying pan. It is possible in a slow cooker, no one forbids, of course. This is how you feel more comfortable and logical.

We will describe how stewed cabbage is cooked in a slow cooker with meat, as it seems to us right, and you are already making your changes to the recipe, you are culinary experts! Begin?

Ingredients:
1 kg of cabbage
1 carrot
1 onion
600-700 g pork,
3-4 tbsp vegetable oil,
1 tbsp salt,
ground black pepper - to taste,
1 stack hot water.

Cooking:
Cut the onion into cubes, grate the carrots on a coarse grater, cut the meat into slices of about 2 cm. Fry the carrots in a pan with hot vegetable oil until soft, add the onion and cook the vegetables until golden brown, stirring constantly. Put the roast in the bowl, and heat the vegetable oil again in the pan and fry the pieces of meat over maximum heat, constantly stirring, so that they are covered with a golden crust. Put the meat in a bowl, add chopped cabbage, salt, pepper to taste and pour in a glass of boiling water. Close the lid and set the "Extinguishing" mode to 2 hours.

Pork ribs can be used in this recipe - chop them and fry them before putting them in the slow cooker. And if the ribs are smoked, you do not need to fry them.

If you don’t want to fry in a pan, cook immediately in a slow cooker: put onions and carrots in turn, frying them for 5-10 minutes each time in the “Baking” or “Frying” mode, then put the meat and cook under the lid in the same mode for about 10 minutes 15 (if it's pork) or 20-25 minutes (if it's beef). Then proceed according to the described recipe.

Braised cabbage with meat and mushrooms

Ingredients:
1 kg of cabbage
1 kg of pork pulp,
500 g fresh mushrooms (champignons, oyster mushrooms, forest mushrooms in season),
2 bulbs
2 carrots
salt, ground black pepper, herbs, vegetable oil - to taste.

Cooking:
Rinse the mushrooms thoroughly and cut into pieces, cut the meat into cubes. Heat a frying pan with vegetable oil and fry the mushrooms on it first, stirring until the liquid has evaporated, then the meat until golden brown. Add chopped onions and carrots, pour in some water and simmer until soft. Transfer the products to the bowl, put the chopped cabbage, herbs, salt and pepper to taste. Close the lid of the multicooker and set the "Extinguishing" mode for 1 hour.

When preparing this dish exclusively in a slow cooker, without pans, fry the mushrooms with the multicooker lid open until all the liquid has evaporated, and then just add the meat to the bowl, mix and cook under the lid until golden brown.

It turns out very tasty cabbage with mushrooms and chicken. Take chicken thighs and drumsticks, they are wonderfully boiled soft in the "Extinguishing" mode.

Braised cabbage with meat and tomato

Ingredients:
1 kg of cabbage
500-600 g of meat,
1 carrot
1 onion
2-3 tomatoes or 2 tbsp. tomato paste,
½ stack water,
salt, ground black pepper, spices - to taste,
vegetable oil for frying.

Cooking:
Set the “Baking” multicooker mode, pour vegetable oil (2-3 tablespoons) into the bowl and let it warm up well. Meanwhile, cut the meat into cubes and place in a bowl. Fry the meat in a bowl for 30 minutes under the lid, stirring a couple of times. While the meat is fried, cut the onion into cubes, grate the carrots on a coarse grater, remove the skin from the tomato and cut them into slices (or just take tomato paste). After the time has elapsed, add vegetables to the bowl, mix and continue cooking in the same mode for another 15 minutes. Then add cabbage, salt and spices, pour in hot water, close the lid and increase the cooking time in the “Baking” mode to 40 minutes.

This mode is quite active, so do not forget to look at how your stewed cabbage with meat in a slow cooker feels there, and stir the food. If the water boils away, add more boiling water.

Braised cabbage with meat and sweet pepper

Ingredients:
700-800 g cabbage,
400-500 g of pork or beef pulp,
1 carrot
1-2 bulbs
1-2 sweet red peppers
1 stack water,
salt, pepper, vegetable oil.

Cooking:
Cut the onion into half rings, the pepper into strips, grate the carrots. Cut the meat into 2 cm cubes or slices. Fry the meat in vegetable oil first until golden brown, then add chopped vegetables to it and fry too. You can fry both in a pan (it will turn out faster), and in a multicooker bowl (under a closed lid, for a total of 30-40 minutes). Then put chopped cabbage into the bowl, add salt and pepper, you can sprinkle your favorite spices like suneli hops or Provence herbs. Just don't overdo it. Pour in water, close the lid and switch the multicooker to the "Extinguishing" mode for 2-2.5 hours.

The tougher the meat, the longer it will take to stew. But stewed cabbage with chicken will be ready in an hour and a half. You don't have to fry the chicken, by the way. If instead of chicken you decide to stew turkey fillet, it’s better to fry it anyway, since its meat is a little denser.

Braised sauerkraut is definitely a winter dish. The sour taste is warming. The best partners in a duet with sauerkraut are smoked meats or fatty pork.

Braised sauerkraut with sausages (almost German)

Ingredients:
500 g sauerkraut,
250-300 g sausages,
1 onion
1 carrot
1 tbsp tomato paste,
2-3 tbsp vegetable oil for frying,
½ tsp cumin seeds (optional)
salt, black pepper, spices - to taste.

Cooking:
Cut the sausages into slices. You can take any sausages, both dairy and kupaty, sausages, sausages with fat, etc. Fry them in a pan with hot vegetable oil until golden brown. Add the diced onion and grated carrots, stir and cook until soft, about 10 minutes, stirring occasionally. Transfer the products to the multicooker bowl, turn on the “Baking” mode. Cabbage, if it is too sour, rinse, squeeze and add to the bowl. Send tomato paste, cumin, pepper there and mix the products in a bowl, tasting for salt. Do not rush to add salt, as sausages and cabbage have enough salt. Pour in some water, close the lid and leave to simmer until the end of the mode (40 minutes).

Braised sauerkraut with pork and rice

Ingredients:
1 kg sauerkraut,
400-500 g pork,
1 multi-cup rice, washed (better to soak it for a couple of hours)
1-2 bulbs
1 carrot
1 sweet pepper
salt, black ground pepper,
vegetable oil - for frying.

Cooking:
Pour a little vegetable oil into the multicooker bowl and let it warm up in the "Baking" mode. Put the diced meat into the bowl and fry, covered, for 30 minutes. In the meantime, cut the pepper into strips, onion into cubes or half rings, grate the carrots on a coarse grater, put the vegetables in the bowl after the meat is fried, and simmer in the same mode for another 10-15 minutes. Squeeze the cabbage, and if it is too sour, rinse it and add it to the bowl, salt and pepper, simmer under the lid for another 10 minutes. Rinse the rice well, put it in a bowl, mix the products in the bowl, close the lid and turn on the “Pilaf” mode.

If instead of pork you take smoked meat, ribs or sausages, you do not need to fry them. Rice in this dish is an optional ingredient, you can not add it. Or replace it with boiled beans (1/2 cup).

Bon appetit and new culinary discoveries!

Larisa Shuftaykina