Stewed cabbage with pork (in a slow cooker)

Simple stewed cabbage with pork can be prepared either in a slow cooker or in the oven. You can also make stewed cabbage with pork simply on the stove, but in this case it often burns. The version of this cabbage recipe in a slow cooker is the simplest and most suitable for novice cooks. But if you don’t have a multicooker, it’s okay. It's also possible without it.

Simple stewed cabbage with pork can be prepared either in a slow cooker or in the oven. You can also make stewed cabbage with pork simply on the stove, but in this case it often burns. The version of this cabbage recipe in a slow cooker is the simplest and most suitable for novice cooks. But if you don’t have a multicooker, it’s okay. It's also possible without it. Ingredients: - 500 grams of pork (preferably not very fatty); - half a medium head of white cabbage...

6.3 Grand total

Classic stewed cabbage with pork

Classic stewed cabbage with pork can be easily prepared on the stove, in the oven, or in a slow cooker. It's just easier to make it in a slow cooker.

Quantity of ingredients

Easy to prepare

Cooking time

Is it suitable for a holiday table?

Is it suitable for daily nutrition

Is it suitable for dietary and baby food?

Ingredients:

500 grams of pork (preferably not very fatty);
- half a medium head of white cabbage;
- one medium-sized onion;
- one carrot (can be large);
- two tablespoons of tomato paste;
- 2-3 peas of allspice;
- 5-7 black peppercorns;
- salt to taste;
- any herbs, dried or fresh, to taste;
- vegetable oil for frying.

1. Finely chop the onion.

2. Grate the carrots on a coarse grater.

3. Place onion in heated vegetable oil in a frying pan and fry it for five minutes.

4. Then add carrots to the onions and fry the vegetables together for another 5-7 minutes.

If you cook completely in a slow cooker, then do the same in the “baking” or “frying” mode. However, even when preparing stewed cabbage with pork in a slow cooker, it is better to sauté onions and carrots separately in a frying pan for this dish. It's much more convenient.

5. Wash the pork and cut into small pieces.

6. Place pork and sautéed onions and carrots in a multicooker bowl or in a frying pan with thick edges. Mix. Season with salt and add all the spices and herbs. If the greens are fresh, then chop them first.

7. Shred the cabbage.

8. Add cabbage to the meat and stir.

9. If you cook in a slow cooker, then pour half a glass of water. If in the oven, then two full glasses.

10. Turn on the stewing mode in the multicooker for 40 minutes. Or place the pan in a preheated oven for approximately the same time.

11. After 40 minutes, remove the cabbage. By this time, both cabbage and meat will be almost ready. Add tomato paste to them. Mix well. Put the cabbage back in the slow cooker for 30 minutes, turning on the “stew” mode, or in the oven for the same time. When cooking in the oven, you need to add more water, otherwise it may burn.

12. That's it. Simple stewed cabbage with pork is ready.

Stewed cabbage is not only a very tasty dish, but it is also very easy to prepare. In addition, it does not require large expenditures on products. The most expensive thing about this dish is the meat from which it is prepared.
I suggest using pork for this dish. Which part of pork to choose is a matter of taste and wallet. I think that the most ordinary ham, which is not expensive at all, will make a very good dish. This meat is perfect for stewing. You can also take a spatula or any other piece of your choice. But I don’t really recommend choosing the neck, since it is quite fatty, but this, again, is a matter of taste, and here, as they say, you won’t find a friend.
As for cabbage, I take a whole small head of cabbage. If the pot is large, then I do this, chopping it until the multicooker bowl is filled almost to the top. There is no need to be afraid that there will be too much cabbage, because it will decrease in size by half, and what remains will be very tasty and will be quickly eaten by you.
So now let's get started.
Cut the meat into medium-sized pieces.

If there is fat, then I cut off most of it with a knife, but a little fat can be left for taste.
Add a little vegetable oil to the multicooker and turn on the “fry” mode.
At the same time, add spices to the meat.

I add black pepper, paprika and turmeric. If you don't like turmeric, you can do without it. But I add this seasoning to add flavor and also to give the dish a beautiful color. You can add other spices to this dish if you wish. It all depends on your preferences. You can use basil, suneli hops, dried garlic or finely chop fresh. You can also add a little hot Tabasco sauce or any other sauce.
Now mix the pieces and continue frying them. Ultimately, before adding cabbage, the pieces of meat should have an appetizing golden brown crust. Then the meat will turn out very tasty in the finished dish.
While the pork is roasting, let's start with the vegetables.
Cut the onion into half rings.

You can add more onion if you like it. One medium onion is enough for me.
But we will grate the carrots on a coarse grater.

You can, of course, cut it, for example, into thin strips, cubes or even circles, but it seems to me that it is ideally present in this dish in grated form.
Now let's add onions and carrots to our meat.

And mix all the ingredients.
While the vegetables and meat are fried, we will deal with the cabbage.
As I already said, you will need a large amount of cabbage. It can be grated using a special attachment for large vegetables or chopped with a knife. The second option is more convenient for me.
To determine the required amount, I simply chop the cabbage and immediately throw it into the multicooker bowl, mixing with the rest of the ingredients of our dish.

When we have chopped enough, we need to add more turmeric so that it gives the desired color to the cabbage.

And don't forget to add ketchup. For such a dish, you can choose absolutely any ketchup. Or, you can use tomato paste instead. Here look at the availability of ingredients, add what you have. This will not make the taste of the finished dish worse.
Now mix the cabbage with meat and vegetables.

And add some water. Half a glass will be enough.
Now let’s close the lid of the multicooker and change the mode.
Set the simmer mode to 1 hour. This time is set automatically on my multicooker and is ideal for preparing this dish.
To check readiness, you need to taste the cabbage. It should soften. If the cabbage is soft, then the dish is ready and you can set the table.

Well-fried and then stewed pieces of pork will simply melt in your mouth.
This is a very tasty and very simple dish. Absolutely anyone can cope with the preparation of such stewed cabbage. And dinner will be quite filling.
Bon appetit.

Cooking time: PT01H20M 1 h 20 min.

Approximate cost per serving: 100 rub.

Juicy, tender and very tasty, you get cabbage with pork in a slow cooker (Panasonic, Redmond, Polaris, Scarlet, Moulinex, 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 pork;
• 1 onion;
• 1 carrot;
• salt, seasonings of your choice;
• Bay leaf;
• fresh greens.

Stewed cabbage with pork in a slow cooker: recipes for preparing cabbage and pork dishes step by step

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

Cut into strips no more than 2 cm wide. Place the cabbage in a separate container. Sprinkle with some black pepper and salt. Stir the cabbage, lightly kneading it with your hands, then it will not take up a large volume in the multicooker.

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

In what mode (program) and how long do you cook cabbage and pork in a slow cooker? Close the pan. Set it to simmer mode. Time for pork with cabbage in a slow cooker is 1.5-2 hours, depending on the size of the pork. Halfway through cooking, open the lid and stir the dish. At the end of the mode, add chopped herbs. Bon appetit!

Sauerkraut with pork in a slow cooker: how to cook

Ingredients for cabbage with pork:

• 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 cabbage that is too sour in water for 30-40 minutes, and then rinse. Place in a bowl and add salt. Add sauerkraut to the pork in the 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 cooking. Bon appetit!

Cabbage with pork in a slow cooker video recipe

Step 1: prepare sauerkraut.

Place 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. This will make the dish much more tender.
After the allotted time has passed, place 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 peeler, peel the carrots and then rinse thoroughly under running warm water to remove any remaining soil and other dirt. Then, using a coarse grater, grate the vegetable directly on the cutting board and then pour the shavings into an empty plate.

Step 3: prepare the onions.

Using a knife, peel the onion and then rinse 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 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 in the chopped onion and carrot shavings. Stirring occasionally with a special kitchen spatula, fry the vegetables until light golden brown.

Immediately after this, add sauerkraut to the pan, as well as salt, khmeli-suneli spice and ground black pepper to taste. Important: We salt the dish with great care, because the pickled vegetable itself is already sour. As for seasonings, I add the first in an amount of approximately 1–2 teaspoons, and the second - literally one pinch. Having thoroughly mixed everything with available equipment, close the lid of the multicooker and install "Quenching" 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, mix everything thoroughly again and install “Pilaf” mode for 20–25 minutes.

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

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

Stewed sauerkraut can be served immediately at the dinner table. Usually this dish is a side dish to the main dish. 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 install “Baking” mode for 40 minutes. However, you will have to stir the dish from time to time to prevent it from burning and to release the juices. I use the first cooking option, although it takes a long time, it makes the cabbage aromatic and juicy;

Multicooker temperature in the "Baking" mode should 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 the chopped vegetables are added and only sauerkraut is added at the end;

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

All dishes cooked in a miracle pot are tasty 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 prepare 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, start with the vegetables: chop the cabbage into not too thick, long strips. Next, pass the carrots through a coarse grater and finely chop the onions.

Divide the meat into medium pieces. We will cook it in the “Baking” or “Frying” mode for 25 minutes, adding vegetable oil before doing this.

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

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

With mushrooms

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

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

Divide the pork into small pieces, place it in a multicooker bowl, select the “Fry” mode and fry for 20 minutes.

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

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

Chop the greens and crush the cabbage with them. Add 1 measuring cup of hot water and cook for an hour in the “Stew” mode.

With rice

Pork – 400 g
Onion – 2 pcs.
Sweet pepper – 1 pc.
Rice cereal – 1 cup
Carrots – 2 pcs.
Fresh cabbage – 1 kg
Black pepper, salt
Vegetable oil for frying.

This dish is reminiscent of 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, selecting the “Baking” mode.

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

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

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

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

In tomato sour 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 required pieces, fry in oil in a multicooker container for 20 minutes, selecting the “Frying” mode.

Prepare the vegetables by chopping them and adding them to the meat. Sprinkle with spices and seasonings and fry for 10 minutes.

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

Chop 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 and stir.

Pork meat with sauerkraut

Traditional recipe

Brisket or ribs – 1 kg
Onion – 2 pcs.
Vegetable oil – 30 ml.
Sauerkraut – 1 kg
Greens of preference
Spices: ground pepper, cumin, salt.

Wash and dry the meat. Turn on the multicooker to the “Fry” mode and thoroughly fry the pork, adding vegetable oil.

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

Finely chop the onion and herbs and place 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 onion
2 apples
80 g white wine
20 g sugar
20 g starch
5 g cumin
Salt - to taste
Lard - for frying.

Place chopped lard in a multicooker container and melt it. Fry the meat, first dividing it into pieces. Cooking time is about 20 minutes in the “Frying” mode.

Finely chop the onion and 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 sweet pepper 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
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.

Prepare the dish first in the “Frying” mode, then switch to “Stewing”.

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

With beans and chili pepper

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

For spicy lovers, this is the perfect recipe for cooking cabbage with pork using a slow cooker.

Beans should be soaked in cold water in the evening. In the morning, boil until done.

Tip: to keep the beans soft, add water in a ratio of 1:5.

In the recipe we use the “Frying” and “Stewing” modes. Cooking time 60 minutes.

Cooking secrets

Every housewife has the power to create a culinary masterpiece, especially if she knows the secrets of proper preparation of a dish.

1. You will not be able to cook soft cabbage even after stewing it for a long time if you add tomato paste or tomatoes 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 any thick veins to ensure the entire vegetable cooks evenly.

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

4. Fresh cabbage, especially old cabbage, is characterized by toughness. To prevent it from being felt, soak the chopped head of cabbage in boiling water for 2 minutes, then squeeze it out and prepare 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 fattier the cream, the richer the taste of the finished dish.

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