Stew cabbage with pork in a slow cooker. Braised sauerkraut with meat in a slow cooker. Pork meat with sauerkraut

Cabbage with pork in a slow cooker is prepared quite simply and it turns out very tasty. Most likely, the aroma of this dish will seduce even those who do not like stewed cabbage. The main thing is to choose the right recipe and add your favorite spices.

Recipe 1

You will need:

• white cabbage - 1 kg;
• pork - 500 g;
• onion - 100 g;
• carrots - 150 g;
• Bay leaf;
• salt.

Cooking method:

1. First you need to chop the cabbage, sprinkle with salt and pepper, lightly mash it with your hands and let it brew a little.
2. Meanwhile, wash the pork flesh and cut into small pieces of the same size.
3. Peel the onion and cut it into half rings.
4. Now put the food in the multicooker. Put half the pork on the bottom, salt, put the bay leaf. Then cover the meat with a layer of onion and cabbage. Put the rest of the pork, bay leaf, onion and again cabbage on them.
5. Add a glass of water to the slow cooker and cover the pot with a lid.
6. The dish should be cooked in the "Stew" mode for 1.5 - 2 hours (the time depends on the type of multicooker and how finely you cut the meat). During this time, stir the cabbage with pork a couple of times.

Cabbage with pork in a slow cooker can be cooked in a slightly different way. For example, fry vegetables and meat in oil. The taste of the dish is completely different. Try it!

Recipe 2

Ingredients:

• pork pulp - 700 g;
• cabbage - 1 kg;
• onion - 200 g;
• carrots - 250 g;
• tomato paste - 1 tablespoon;
• vegetable oil;
• sugar;
• pepper;
• salt.

Cooking method:

1. Wash the pork and cut into small pieces.
2. Pour oil into the multicooker and set the "Frying" mode.
3. Put the meat into the pot.
4. Meanwhile, peel the onion, cut it into half rings. Put in a slow cooker it should be 10 minutes later than pork.
5. Add tomato paste, pepper, sugar, salt and spices to taste to the pan. Mix it all well.
6. Cut the cabbage and also send it to the slow cooker.
7. Then add coarsely grated carrots.
8. Now switch the multicooker to the “Extinguishing” mode and cook the dish for another hour.

As you can see, cooking pork with cabbage in a slow cooker is not difficult at all. This dish is served hot. By itself, it is quite satisfying, so it is not necessary to think about a side dish - you can only make a light salad. The original taste of cabbage with pork in a slow cooker will give ketchup. If you want to surprise your guests, serve this dish in traditional serving pots. You can decorate it with herbs or slices of fresh vegetables.

Step 1: Prepare the sauerkraut.

Put the sauerkraut in a large bowl and fill with plain cool water. Then we leave everything aside for 30–60 minutes. This must be done so that excess acid comes out of the component. So the dish will turn out much more tender.
After the allotted time, we discard the contents of the bowl in 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, peel the carrots and then rinse thoroughly under running warm water to remove the remnants of earth and other dirt. Then, using a coarse grater, we rub the vegetable directly on the cutting board and then pour the chips into a free plate.

Step 3: prepare the onion.

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

Step 4: cook 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 warm up, pour the chopped onion and carrot chips here. From time to time, stirring with a special kitchen spatula, fry the vegetables until a soft golden color.

Immediately after that, put sauerkraut into the pan, as well as salt, hops-suneli spice and ground black pepper to taste. Important: salt the dish with all caution, because the pickled vegetable is already sour in itself. As for seasonings, I add the first in an amount of about 1-2 teaspoons, and the second - literally one pinch. Having thoroughly mixed everything with improvised equipment, close the lid of the multicooker, install "Extinguishing" mode and prepare the dish for 1 hour. After the corresponding signal sounds, we are in no hurry to turn off the appliance from the network. Briefly open the lid of the multicooker, once again mix everything thoroughly and set “Pilaf” mode for 20-25 minutes.

At the end, after another 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 stewed sauerkraut in a slow cooker.

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

To speed up the cooking process, you can immediately install 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 release the juice. I use the first cooking option, although it is long, but thanks to it, the cabbage turns out fragrant and juicy;

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

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

This dish can be stored in the refrigerator in a food container for up to a week.

Probably, you cannot find a country where stewed cabbage is not cooked. 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 other 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

Juicy, tender and very tasty cabbage with pork is obtained in a slow cooker (Panasonic, Redmond, Polaris, Scarlet, Mulinex, Vitek and other models). Recipes for cooking cabbage with pork in a slow cooker are delicious and simple.

Ingredients for cabbage with pork in a slow cooker:

• 1-1.5 kg of white cabbage;
• 500-600 g of pork;
• 1 onion;
• 1 carrot;
• salt, seasonings of your choice;
• Bay leaf;
• fresh herbs.

Braised cabbage with pork in a slow cooker: recipes for cooking dishes from cabbage and pork step by step

How delicious to cook cabbage with pork in a slow cooker? To cook cabbage with in a slow cooker, prepare the products. Rinse the pork with cold water. Cut it into portions of equal size.

Cut into strips no more than 2 cm wide. Put the cabbage in a separate container. Sprinkle with a little black pepper and salt. Stir the cabbage, slightly kneading it with your hands, then it will not take up a large volume in the slow cooker.

Start laying out the pork in the slow cooker. First, lay out a layer of pork, salt, put seasoning, bay leaf. Place half of the chopped onion on top of the pork. Lay out the next layer of cabbage. Then again in order. Pour in one measuring cup of salted water.

On what mode (program) and how much is cabbage and pork cooked in a slow cooker? Close the saucepan. Put on the extinguishing mode. The time for pork with cabbage in a slow cooker is 1.5-2 hours, depending on the size of the pork. In the middle of cooking, open the lid and stir the dish. At the end of the mode, add chopped greens. Bon appetit!

Sauerkraut with pork in a slow cooker: how to cook

Pork Cabbage Ingredients:

• 1 kg of sauerkraut;
• 500 g pork;
• salt, seasoning.

Cooking cabbage with pork in a slow cooker:

How to cook cabbage with pork in a slow cooker? Soak too sour cabbage in water for 30-40 minutes, and then rinse. put in a bowl and season with salt. Add sauerkraut to pork in a slow cooker, chopped onion, seasonings, bay leaf.

Pour some water. Sauerkraut with pork in a slow cooker is cooked for 1.5 hours in stewing mode. Try to cook. Bon appetit!

Cabbage with pork in a slow cooker recipe video

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.