Composition / ingredients
Step-by-step cooking
Step 1:
How to put out meat with cabbage and apples? Prepare all the necessary products that are specified. For the recipe, I took a piece of pork neck, it is moderately fat and juicy. You can use any part of the animal, in the process of cooking the meat will become soft. If you want a lighter version of the dish, then take chicken or breast.
Step 2:
Remove the damaged outer sheets from the cabbage. Peel the onion, carrot and garlic. Rinse all vegetables, apples and greens in clean cold water.
Step 3:
Chop the onion not very large. These can be half rings or medium-sized cubes. Grate the carrots on a grater with large teeth or on a vegetable cutter for Korean salads. Chop the garlic finely.
Step 4:
Rinse and dry the pork. Cut the meat into small cubes, about 1cm by 1cm in size .
Step 5:
Heat the vegetable oil in a frying pan. Send the onion, garlic and carrot to fry. Cook until the onion becomes transparent. Do not forget to stir so that nothing burns.
Step 6:
Send the meat to roast. Stir, reduce the flame to a minimum, cover the pan with a lid and leave to simmer for about 10-15 minutes. If the meat burns, then add 1-2 tablespoons of water.
Step 7:
And at this time, chop the cabbage into strips.
Step 8:
Send the cabbage to the pan.
Step 9:
Rinse the sauerkraut in a colander under running cold water, then add it to the frying pan. At this stage, add butter, favorite dry seasonings and herbs as well. Mix everything well, make the stove moderate and simmer everything together under the lid for 30-40 minutes.
Step 10:
Cut the apples into small pieces. Which apples are better to take for the recipe? Fruits of sweet and sweet-sour varieties are well suited.
Step 11:
Send the apples to the pan, stir. Pepper and salt to taste. Simmer all together for another 20 minutes.
Step 12:
Sprinkle the finished dish with fresh herbs, chopped finely.
Step 13:
Serve until it cools down!
If you use sour apples, then add a pinch of sugar to the cabbage with meat at the end of cooking to balance the taste of the finished dish.
Bon appetit!
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Sauerkraut - 19 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
