Fried cabbage with ventricles

Category: Vegetable and fruit dishes
Fried cabbage with ventricles

Ingredients

ventricles (any bird) 550 gram
cabbage middle forks
large carrots 1 piece
turnip onion large 1 piece
tomato paste 1 tbsp. a spoon with a slide
sugar (to taste) 1 tbsp. the spoon
salt taste
ground black pepper taste
greens option
vegetable oil 4-5 st. spoons
garlic 1-2 teeth

Cooking method

  • Wash my ventricles, clean them of films.
  • We cut it not large. I cut it in strips.
  • Pour half of the oil into the pan.
  • Put the cut ventricles and fry.
  • Add a little water, lightly salt, pepper, cover with a lid.
  • Simmer until tender.
  • Open the lid and let the moisture escape.
  • Cut the onion into half rings. Carrot strips.
  • Add vegetables to meat and fry until light golden brown.
  • We cut the cabbage.
  • Pour in the remaining oil.
  • Add cabbage and fry everything together over medium heat. Make sure the cabbage does not burn.
  • We fry almost until cooked.
  • Add tomato paste. If there is not enough cabbage liquid, then we literally add a spoon or two of water.
  • Salt, pepper, add chopped garlic and sugar. Stir until everything is well covered with paste.
  • Cover with a lid, reduce heat to low and simmer for 5-6 minutes.
  • Turn off, add greens and serve.
  • Fried cabbage with ventricles
  • Fried cabbage with ventricles
  • Enjoy)

The dish is designed for

family or company

Time for preparing:

1,5 hour

Note

I really love cabbage with meat. But it was fried cabbage, not stew. I was treated to a couple of kilograms of goose ventricles. I decided to cook them like that. Delicious. Recommend!

Trishka
Anzhnlochka thanks for the delicious description and unmatched photos!
We can't see goose ventricles, but cook mona from chicken!
Can you use tomatoes instead of pasta?
Zhannptica
At first I poisoned my whole soul with arrows, now with tomatoes? I'm not too lazy and kaaaak I'll take a picture of our tomatoes, they are already blooming with might and main
Right from the screen, I can feel how they smell - these tomatoes ...
And stomachs are a very cool topic, and even Goose ones, they have a lot of meat on them))
I usually roll them into jars in my own juice, and then at least with cabbage, at least with buckwheat, at least in a meat grinder and in pancakes or pies! A very versatile product !!!


Added Thursday, 23 Jun 2016 04:13 PM

Ksyusha, in the Globus in Riga, duck are almost always sold, they are similar))
Trishka
Quote: Zhannptica
stomachs are a very cool topic, and even Goose
And where do you take them in such quantities ... well, chicken, and goose ...
Zhannptica
Ksyusha, so come, I'll give you a dozen and a half goslings, grow on dandelions. Here's a pelvis of stomachs for you in November


Added Thursday 23 Jun 2016 04:16 PM

about kebab from goose fillet in kiwi, I will quietly say nothing ...

ang-kay
Ksyusha, Jeanne, thanks, my dears, for looking at the navels)
Quote: Trishka
Can you use tomatoes instead of pasta?
Can. I just don't like liquid in cabbage, so I use paste. And so you can both tomatoes and juice.
Quote: Zhannptica
now tomatoes?
Yes, I already have tomatoes in the greenhouse. Its own, smell, taste ...
Quote: Trishka
And where do you take them in such quantities
Well, Jeanne has already written to you. I was also planted by people who keep geese.
Quote: Zhannptica
about kebab from goose fillet in kiwi, I will quietly say nothing ...
Shut up, shut up! : girl-swoon: I can't even imagine that. Have not tried. Well, you are a bird queen, you have these geese well, just heaps. I don’t buy. If only they will treat you.
Trishka
Quote: Zhannptica
I'll give you a dozen and a half goslings,
And where I will grow them, on the balcony, thank you kind soul !!!
ang-kay
When I lived in a high-rise building, we had people who kept ducks in the apartment. Kapets.In the morning they carried them out, walked with them. Horror ... I can't even imagine how there stank smelled in the room.
Trishka
The drop, well, the man was holding a rooster alone, he (a rooster, not a man) is a bastard (they told me this, I didn't hear it myself) crowed on the balcony in the morning, but ducks, they are stinking tin
Zhannptica

any red meat (Lamb, beef, goose - three pieces of kiwi on a coarse grater, salt and black pepper. Coat the meat with this "salad" and fry it after 20-30 minutes. You can't marinate longer. Kiwi is a natural protein breaker. I like- then I smeared the lamb, and the first kupats went to the brazier, so the lumpy Lamb flew off the skewers like a pate to a bird for 15 minutes and the goose melts ... (I immediately remove the fillets from 4-5 carcasses and arrange a belly festival)

Trishka
Zhannptica, Jeanne, this is the recipe!
ang-kay
Quote: Zhannptica
any red meat (Lamb, beef, goose - three pieces of kiwi on a coarse grater, salt and black pepper. Coat the meat with this "salad" and fry it after 20-30 minutes. You can't marinate longer. Kiwi is a natural protein breaker. I like- then I smeared the lamb, and the first kupats went to the brazier, so the lumpy Lamb flew off the skewers like a pate to a bird for 15 minutes and the goose melts ... (I immediately remove the fillets from 4-5 carcasses and arrange a belly festival)
So do it and lay out the recipe with all the subtleties. Do you need a magic pendel? Or are the geese still small?
Zhannptica
In the fall I will entertain you with bird recipes ..., they will grow up a little ...
ang-kay
Quote: Trishka
but ducks, they are stinky tin
This is how the neighbors suffered. Everyone sniffed, and only those that were holding ate. Where is the justice?


Added Thursday, 23 Jun 2016 04:40 PM

Quote: Zhannptica

In the fall I will entertain you with bird recipes ..., they will grow up a little ...
Come on. Do not forget)
Zhannptica
You will forget with you, they will treat you with something else and I'm right there
ang-kay
Not often treated. Apparently they themselves did not want to do something with the ventricles. And it's a pity to throw it away, well, at least give it away.
nut
And I already put cabbage to stew in the cuckoo and sat down to flip through the pages, and then cabbage, and even with stomachs - well, what am I always running in front of the locomotive? pickled, so you could eat it with your lips - the people were out of touch with such deliciousness
ang-kay
Irina, well, everything is ahead with cabbage. There will be a reason to cook again. But I never soak a kebab in anything. Only own juice of meat and onions. You need to try this option.
Ksyushk @ -Plushk @
Mmmm, fried cabbage. I also like fried cabbage more. We must try with navels. Thank you, Angela, per recipe! A very appetizing frying pan.
ang-kay
Ksenia, to your health. Delicious. The husband enters the third round. He says that it is savory, although he does not like cabbage, not stewed, not fried. Only borscht and when I do it with pasta.
Zhannptica
Quote: nut
so you could eat it with your lips
I confirm !!!!
Trishka
Quote: ang-kay
when I do it with pasta.
And this is like ...
ang-kay
Ksyusha, Tanya has Here on the forum... I have been doing this for a long time, only I put more cabbage than hers. Read the comments there. It is simply indistinguishable from dumplings with cabbage, well, only in appearance.

And this is how it looks to me

Fried cabbage with ventricles
Trishka
Thank you very much, I dragged it off too!
Tumanchik
Angela this dish is mine !!! Not even just mine, but my husband! He loves roasted cabbage! For his sake, I always fry cabbage rolls before stewing in margarine (exactly on it !!!). The smell changes immediately! Well, the taste, respectively ...
Thanks for the recipe! I will not say that this is news, but the description and photo salivation caused and pushes to solve the eternal dilema: what to cook ?!
well, and seeing young tomatoes ...
I suspect that their ..
I left quietly (and it’s loud, who will give it up?) to envy
ang-kay
Tumanchik, Thank you). I always fry cabbage rolls too. And their tomatoes began in the greenhouse.
Ekaterina2
Quote: ang-kay
And their tomatoes began in the greenhouse.
How beautiful they are .... At least look.
ang-kay
Katerina, that's for sure. Now everything is beautiful, fragrant and tasty)
Ekaterina2
ang-kay, thanks for the recipe! We liked it very much.
I sometimes cook the ventricles, but in a different way (I cook the carcass in a slow cooker in sour cream with onions, then with buckwheat or pasta for a mile the soul is eaten), but for some reason I have never tried cabbage. But I took note of your recipe right away, and today I found the ventricles under my arm in the store ...
Grated carrots and onions on the Berner for 7, cabbage - on the knifeless.
Such deliciousness turned out! And it looks delicious, just like in your photo!
ang-kay
Katyusha, that's great that I liked this cabbage. Cook for health)

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