Cabbage stewed with pork. Stewed cabbage with pork Stewed cabbage with pork

Almost all traditional Russian dishes are prepared from meat and vegetables. The fact is that such dishes are budget-friendly, filling and very tasty.

Pork stewed with cabbage is one of them. Thanks to carefully selected simple recipes, any housewife, even without special culinary skills, will be able to prepare aromatic, juicy pork with cabbage from the products available at home in a short period of time.

Shall we get started?

Stewed pork with cabbage - general cooking principles

The dish will be delicious if you initially prepare the main ingredients correctly: pork and cabbage.

Pork can be fresh or previously defrosted. The meat is thoroughly washed, removed from excess fat and films, and then dried. The prepared pork is cut into pieces (the size and shape depends either on the recipe or on individual wishes), or rolled into minced meat.

Cabbage can be of any variety: white cabbage, Beijing cabbage, cauliflower, mix. Sauerkraut or a mixture of fresh and pickled cabbage is also often used. The top leaves of the fresh vegetable are removed, the head itself is cut into large cubes, thin strips or any other shape. Sauerkraut is first dipped in water for a while, only then added to the rest of the ingredients.

Usually the meat is first fried until half cooked. Here you can add onions, carrots, and spices to enhance the taste. Only after the pork has browned and browned a little is shredded cabbage added to the dish. There is an option where meat and cabbage are laid out at the same time, then the dish will turn out to be less high in calories.

Often other vegetables are added to the dish: potatoes, eggplants, zucchini, sweet peppers, tomatoes. And also cereals: pearl barley, rice. And mushrooms, apples.

Apple cider vinegar, various spices, and herbs will enhance the taste of a dish made from fresh cabbage. But you should be careful with sauerkraut: additional spices can interrupt the taste of the pork itself, stewed with cabbage, since there are already enough of them in sauerkraut. Tomato paste or sauce, crushed tomatoes, and herbs will open up new flavor dimensions.

To cook on the stove, it is best to use thick-walled saucepans, cast-iron frying pans and duck pots. You can cook pork stewed with cabbage in a slow cooker, pressure cooker, or oven.

There are many recipes and cooking methods: choose the one you like and start creating!

1. Pork stewed with cabbage in sour cream and tomato sauce

Ingredients:

600 grams of pork;

1 head of cabbage;

2 carrots;

Butter;

Sour cream;

Tomato paste;

Parsley.

Cooking method:

1. Finely cut the pork into cubes.

2. Cut the onion into thin half rings. Fry in butter.

3. Add pork to the onion and fry.

4. After the meat turns golden brown, add cumin. Fry for about a minute.

5. Add washed and grated carrots.

6. Shred the cabbage, add to the pan, and fry for a few minutes.

7. Salt and pepper.

8. Pour in a glass of water. Cover with a lid and simmer for about 40 minutes.

9. Mix tomato paste and sour cream. Add the mixture and finely chopped parsley after cooking the cabbage. Mix thoroughly and simmer for 5 minutes.

2. Pork stew with sauerkraut

Ingredients:

700 grams of pork;

500 grams of sauerkraut;

Vegetable oil;

2 cloves of garlic;

A teaspoon of cumin seeds;

1 apple or a couple of tablespoons of apple juice;

Salt and ground black pepper to taste.

Cooking method:

1. Heat vegetable oil in a frying pan over medium heat.

2. Pork is cut into large pieces (about 2 centimeters thick). Fry the meat in a frying pan on both sides.

3. Fry finely chopped onion, shredded cabbage, and garlic in a frying pan. Season foods with cumin, apple juice or small cubes of fresh apple, salt and pepper. Simmer for about 3-4 minutes.

4. Place the fried pork on top of the cabbage, cover with a lid, and reduce the heat. Simmer until the pork is soft. Stir occasionally.

3. Pork stew with cabbage, mushrooms, sausage

Ingredients:

1.5 kilograms of sauerkraut;

A handful of prunes;

Dry mushrooms;

400 grams of sausage;

250 grams of pork;

250 grams of beef;

100 grams of bacon;

150 milliliters of dry red wine;

A tablespoon of cumin seeds;

A teaspoon of dry marjoram;

A pair of bay leaves;

Black allspice;

Vegetable oil;

Ground black pepper.

Cooking method:

1. Place the cabbage in a saucepan and add a liter of boiled water.

2. Add prunes, bay leaves, and allspice to the sauerkraut. Simmer for 50 minutes.

3. Pour boiled water over dry mushrooms. After the mushrooms swell, they are cut into small pieces. Water is saved.

4. Heat the oil in a frying pan. Fry the onion and sausage until golden brown.

5. Boil a liter of water in a separate saucepan. Add chopped meat and bacon. After boiling, remove the foam. Cook the meat and bacon for about 20 minutes.

6. Pork is transferred to cabbage. Add fried onions, mushrooms, and sausage. Stir and simmer for 20 minutes.

7. Pour in red wine. Simmer for 15 minutes.

8. Add cumin, marjoram, salt, pepper. If desired, mix the ingredients with tomato paste. If there is not enough liquid, add water from the mushrooms.

9. Simmer over low heat to enhance the flavor of the dish. Long cooking improves taste characteristics.

4. Pork stewed with cabbage and pearl barley

Ingredients:

2/3 cup pearl barley;

300 grams of pork;

300 grams of sauerkraut;

A teaspoon of sugar;

1-2 tablespoons of vegetable oil;

Ground black pepper;

A pair of bay leaves;

A teaspoon of cumin.

Cooking method:

1. Pearl barley is soaked for 1.5-2 hours in cold water.

2. Fry the onion in vegetable oil.

3. The meat is cut into large cubes and fried until golden brown.

4. Place the onion and pork in a saucepan.

5. Place cabbage on top of the meat.

6. Sprinkle with a teaspoon of sugar and cumin.

7. Place pearl barley on the cabbage.

8. Fill with water taking into account the pearl barley coating.

9. Bring to a boil. Reduce heat and simmer for an hour. The dish is ready.

5. Pork stew with cabbage (minced meat recipe)

Ingredients:

900 grams of minced pork;

A small head of cabbage;

50 grams of butter;

Half an onion;

Bell pepper;

Vegetable oil for frying;

2 tablespoons of water.

Cooking method:

1. Place minced meat in a pressure cooker pan and fry in the “Fry” mode for about 6-8 minutes. Salt, pepper, add your favorite spices.

2. Add chopped onions, bell peppers, and shredded cabbage. The ingredients are thoroughly mixed.

3. Place chopped butter on top of the cabbage.

4. Cook in a pressure cooker for about 12 minutes on high pressure. The dish is ready.

6. Pork stew with fresh and sour cabbage and bacon

Ingredients:

A handful of dried mushrooms;

A tablespoon of melted lard (lard);

250 grams of bacon;

500 grams of pork;

900 grams of sauerkraut;

Medium head of cabbage;

6 dried juniper berries or allspice in the form of peas;

4 bay leaves;

2 glasses of water;

250 milliliters of red wine;

500 grams of sausage;

A couple of tablespoons of honey.

Cooking method:

1. Melt lard in a large frying pan. Add bacon to it and fry it.

2. Add chopped meat and fry.

3. Place soaked chopped mushrooms. Add both types of cabbage, juniper berries or allspice, and bay leaf. Salt and pepper.

4. Pour in two glasses of water. Simmer until the meat softens for about one hour.

5. Pour a glass of wine. Add sausage and honey. Cook over low heat for 20 minutes.

7. Pork stew with cabbage and potatoes

Ingredients:

500 grams of fresh cabbage;

500 grams of sauerkraut;

500 grams of pork;

Onion;

1-2 tablespoons of tomato paste;

2-3 potatoes;

Bay leaf;

Ground black pepper;

Vegetable oil.

Cooking method:

1. Wash the meat and cut it into portions.

2. Peel the carrots, wash them, and grate them on a coarse grater.

3. Onions are washed, peeled, and cut into thin half rings.

4. Potatoes are cut into medium-sized cubes.

5. Boil water (1 liter). Immerse the potatoes. Cook it over medium heat until cooked (about 20 minutes).

6. Heat the frying pan. Pour in vegetable oil, lay out pieces of pork. Fry until golden brown on all sides for 10 minutes.

7. Add onions and carrots. Simmer all ingredients for about 5 minutes.

8. Sauerkraut is washed and squeezed. Fresh cabbage is thinly sliced. Both types of cabbage are mixed.

9. Pork and cabbage are combined. Simmer with occasional stirring for an hour over low heat.

10. Add tomato paste and bay leaves. Salt and pepper. Mix thoroughly.

11. Add boiled potatoes. Mix again. Simmer for 15 minutes over low heat. The dish is ready.

Acidic foods: tomatoes, pasta, vinegar slow down the cooking of vegetables, so add these foods at the end of cooking.

Sour cream is also added at the end of cooking.

To prevent the cabbage from boiling, it is better to fry the pork first.

The dish will turn out tastier and more tender if you use a mixture of vegetable and butter for frying and stewing.

Pork turns out very tasty if you stew it with vegetables. Pork stewed with cabbage is especially popular. The recipes for this dish are varied and can be found in the cuisines of different nations. Many housewives have their own unique recipe for such a dish, but it’s never too late to add new ones to the cookbook. Indeed, despite the fact that the main components in these recipes are the same, the result is different due to differences in cooking methods, spices and additional ingredients.

Cooking features

You can stew pork with sauerkraut or fresh, red or white cabbage - each option has its own unique recipe. But despite the differences, the basic principles for preparing delicious stewed pork with cabbage are approximately the same.

The main secret of a delicious dish is the quality of the products used to prepare it. The main ingredient of the dish that this material is devoted to is pork. It is better to choose young meat for stewing, the fat of which is white. Meat that has not been frozen turns out juicier. Therefore, it is advisable to use steamed or chilled pork for stewing with cabbage. If frozen meat is used, it must be allowed to thaw gradually, otherwise it will be dry and tasteless in the finished dish.
Pork stewed with cabbage tastes better if the meat has fat. This dish can also be made from ribs.
Fresh cabbage, if used for cooking, must be freed from the top leaves, which are usually wilted, and chopped into not too thin strips. The optimal width is 2–3 mm. This cabbage will retain its crispness and look appetizing.
Sauerkraut, if it is sour, needs to be soaked. Cabbage that is too salty should be washed. Then the cabbage is squeezed to remove excess moisture. Only after this is she ready to prepare a delicious pork dish from it.

Don't overdo it with vegetables. Remember that you are making stewed pork and cabbage, not the other way around.

Pork stewed with cabbage and tomato sauce

pork – 0.5 kg;
cabbage – 0.75 kg;
carrots – 100 g;
onion – 100 g;
garlic – 3 cloves;
tomato paste (or sauce) – 50–75 g;
bay leaf – 2 pcs.;
vegetable oil - as much as needed;
salt, ground black pepper - to taste.

Cooking method:

Rinse the pork, soak in salted water, remove veins and films, dry with a kitchen towel and cut into pieces, as for goulash.
Peel the garlic and cut into small pieces with a knife.
Peel the onion and cut into thin half rings or quarter rings.
Wash the cabbage, remove the withered outer leaves, and chop it.
Peel and wash the carrots. Grate using a Korean salad grater or a regular one, but not too finely.
Pour oil into a deep frying pan and heat.
Add the pork and fry it over high heat until a thin crust forms.
Reduce heat to medium, add onion and garlic to the pan with the meat. Fry them together with the meat, stirring, for another 10 minutes.
Add carrots, stir, fry for another 5 minutes.
Place the pork in a cauldron or thick-walled pan. If the size of the frying pan allows, then there is no need to transfer the meat from it anywhere.
Add cabbage. Mix it with the fried pork.
Place tomato paste, spices, and salt on top. Pour in some water.
Cover the cauldron with a lid and put on fire. It shouldn't be too intense.
Simmer the dish, stirring occasionally, until the cabbage becomes soft. If the water evaporates earlier, it needs to be added. You don’t need to add a lot of water, otherwise it won’t have time to evaporate in time and the cabbage will be overcooked and become too soft and shapeless.

Cabbage prepared according to this recipe has a pleasant, slightly sour taste that harmonizes well with pork. It is accepted to eat the finished dish without a side dish, but if desired, you can add boiled rice or potatoes.

Pork stewed with cabbage and sour cream

pork tenderloin – 0.3–0.35 kg;
white cabbage – 0.5 kg;
onion – 100 g;
carrots – 100 g;
mixture of dried vegetables and herbs – 5 g;
vegetable oil – 100 ml;
sour cream – 50 g;
salt and ground pepper - to taste.

Cooking method:

Wash the cabbage. Remove the top damaged leaves. Chop the cabbage into thin strips and place in a saucepan.
Pour in half a glass of water and add salt. Place on low heat and simmer for 15 minutes after boiling. Drain the vegetable broth.
Peel the onion and cut into half rings, trying to make them as thin as possible.
Grate the pre-peeled and washed carrots on a coarse grater.
Heat half the oil specified in the recipe in a deep frying pan. Place onions and carrots in it and fry them for 10 minutes.
Transfer the cabbage from the pan to the pan with the onions and carrots. Stir. Fry everything together over low heat for another 10 minutes.
Wash the pork tenderloin, dry it and cut into small cubes or strips, as for beef stroganoff.
In a separate pan, fry the pork in oil.
When the pork is covered with an appetizing crust, transfer it to the frying pan with the cabbage. Sprinkle with a mixture of dried vegetables and herbs, pepper if desired, and be sure to add salt.
Add sour cream, mix everything and simmer over low heat under the lid for another 10-15 minutes. Raise the lid occasionally and stir the dish to prevent it from burning.

No side dish is required for this dish, but it goes well with mashed potatoes, so it is often served along with it.

Pork ribs stewed with cabbage

pork ribs – 0.7 kg;
white cabbage – 0.7 kg;
carrots – 100 g;
onion – 100 g;
tomato paste – 50 g;
sweet paprika – 5 g;
ground black pepper – 5 g;
salt - to taste;
Provençal herbs – 10 g;
vegetable oil – 50 ml;
dry red wine (optional) – 50 ml.

Cooking method:

Wash a piece of pork, dry it with a towel and cut it into ribs. Salt them and sprinkle them well with ground black pepper.
Heat the oil in a frying pan and fry the ribs on both sides until crust forms. This must be done over fairly intense heat.
Transfer the ribs to a cauldron or thick-walled saucepan.
In the frying pan where the ribs were fried, add finely diced onion and grated carrots. Turn down the heat. Fry vegetables over low heat for 10 minutes.
Sprinkle the fried onions and carrots with herbs de Provence or another herb mixture of your choice. Add paprika and tomato paste. Stir. Simmer everything together over low heat for 10 minutes.
Transfer the tomato-vegetable mixture from the frying pan to the cauldron, covering the meat with it.
Wash the cabbage, first separating the wilted top leaves from the head of cabbage. Cut into pieces convenient for shredding. Chop into thin strips, not too long.
Place the cabbage in the cauldron with the meat and other vegetables.
Stir the contents of the cauldron, add salt, pour in a little dry wine and the broth drained from the cabbage (you can also add one cabbage broth).
Cover the cauldron with a lid and place on the stove. Over low heat, simmer the dish until cooked, stirring it occasionally and making sure that all the water does not boil away. Cooking time at this stage is 30–40 minutes.
Turn off the heat and leave the dish covered for another 15 minutes.

This recipe can be used to stew pork ribs with sauerkraut. In this case, there is no need to pre-boil the cabbage; wine will also be superfluous. Instead of wine and cabbage broth, you can use clean water.

Pork stewed with red cabbage

pork tenderloin – 0.5 kg;
red cabbage – 0.5 kg;
green apple – 0.2 kg;
cranberries (fresh or frozen) – 50 g;
cumin – 2–3 g;
ready-made seasoning with salt for pork – 20 g;
vegetable oil - as much as needed.

Cooking method:

Prepare the cabbage and chop it finely.
Wash the tenderloin and cut into small pieces.
Remove the core from the apple and cut the pulp into small cubes.
Heat the oil in a deep frying pan and place the cabbage in it. Simmer it over low heat for 15 minutes.
Add apples and cranberries to the cabbage, stir, continue to simmer for another 5 minutes.
In another frying pan, fry the meat, sprinkling it with seasonings.
After 5 minutes, pour a glass of water into the meat, cover the pan with a lid and simmer for another 15 minutes.
Place cabbage in a baking dish, place pork on top and sprinkle with cumin.
Cover the dish with foil and place in an oven preheated to 200 degrees for half an hour.
Remove the foil, turn off the oven, leaving the pork and cabbage in it for another 10 minutes.

This unusual dish is best served with a fresh tomato salad, which will highlight its unique taste.

Pork stewed with cabbage is a hearty and very tasty dish that can be served without a side dish or any sauce. Moreover, preparing it is not at all difficult.

Stewed cabbage with pork is a simple everyday dish that is full of flavor. Try preparing this dish according to our recipe.

Ingredients:

405 g fresh pork tenderloin;

vegetable oil as desired;

a little crushed garlic if desired;

a full tablespoon of tomato puree;

1 medium carrot;

a pinch of ground black pepper to taste;

one laurel;

2 kg of white cabbage;

a little table salt as desired;

one head of onion;

53 g of fresh herbs.

Steps for preparing stewed cabbage with pork:

1) Rinse fresh pork well under running warm water and then dry the meat a little, then place it on a wooden board and cut it into small cubes of the same size. Heat a large frying pan over medium heat and after a minute pour vegetable oil onto its bottom, then add the pieces of pork and stir with a spatula, turn on high heat and fry the pork on all sides. At the moment when the foam disappears from the meat, pepper the ingredient to taste and add as much salt as you want. When the pork begins to brown until a thick crust forms, mix it with finely chopped onion and cover the pan with a lid.

2) The pieces of pork should acquire a brownish tint, only then add carrots, cut into medium strips, and fry everything for 6 minutes over medium heat. Add one tablespoon of tomato puree to the ingredients and simmer the pork and vegetables for another two minutes. Pour boiling water into the frying pan and add one bay leaf, simmer everything over low heat for at least 38 minutes. Meanwhile, wash the white cabbage and chop it with a wide knife, placing the vegetable in a separate frying pan. Place the cabbage to simmer over moderate heat and wait until it turns golden brown. 1-2 minutes before the end of stewing, add a little salt to the cabbage to your taste.

3) Combine the finished meat and cabbage in one large bowl and pour a small amount of very hot water into the dish, turn on low heat and simmer under a closed lid for about 13 minutes. Then sprinkle the dish with fresh herbs, chop them, also add chopped garlic, then remove the frying pan with stewed cabbage and pieces of pork from the heat, keep covered for another 8 minutes, then place the dish on plates. Bon appetit!

Do you think there is nothing difficult to prepare? Covered yourself with a lid and mascara? Then why does one housewife have delicious, tender and soft cabbage, while another turns out to be too watery, burns or crunches on the teeth? Of course, this matter has its own nuances and little culinary tricks. We will tell you about them.

Stewed cabbage with meat, recipe with photo

Most housewives are sure that cabbage stewed with pork turns out best. And this is true, meat with a layer of fat gives juiciness and goes well with vegetables. But a dish with beef or chicken will be no less tasty.

Any cut will do: shoulder, thigh, ribs, etc. You can take fresh cabbage or half and half with sauerkraut. If you don’t like tomato paste, you can use prunes - scald them with boiling water and add 10 minutes before the end of cooking along with a finely chopped clove of garlic, it will be delicious!

Total cooking time: 60 minutes
Cooking time: 50 minutes
Yield: 6 servings

Ingredients

white cabbage – 1 kg
medium fat pork – 400 g
large onions – 2 pcs.
carrots – 1 pc.
tomato paste – 1-2 tbsp. l.
salt, sugar and black pepper - to taste
bay leaf – 1-2 pcs.
coriander seeds – 0.5 tsp.
sunflower oil – 4 tbsp. l.

How to cook stewed cabbage with pork

I cut a piece of pork pulp into a cube measuring 3x3 cm. I removed the top leaves from the cabbage head and then finely chopped it. I cut the onion into cubes (take a lot, with onions the dish will be tastier and juicier), chopped the carrots on a medium grater.

I preheated a large frying pan (dry, without oil) and placed pieces of pork in it, fat side down. Fry over high heat until crusted, so that each piece “seals” the meat juices inside. If the pork is lean, then pour 1-2 tablespoons of sunflower oil into the pan before frying.

Add onions and carrots to the meat fried on all sides. Sauteed until soft for several minutes (do not fry too much, otherwise they will burn when stewing). Season with pepper and salt, you can add your favorite pork spices. If there is little fat in the pan, then you can add a couple of tablespoons of oil.

I sprinkled the shredded cabbage with salt (2-3 pinches) and mashed it with my hands so that it released juice. I put it in a frying pan - you can pour it in a heap, it will still settle during stewing.

Stir and fry for 8-10 minutes over medium heat. As a result, the cabbage should soften and settle, becoming transparent or a pleasant pinkish tint.

Now you can reduce the heat, cover with a lid (tightly) and simmer for about 30-40 minutes. To prevent anything from burning, do not forget to stir with a spoon or spatula. There is no need to add water. After we mash the cabbage with our hands, it will release a lot of its own juice. I indicated the approximate cooking time, it all depends on your taste preferences, some people like it softer, others, on the contrary, prefer it to be a little crunchy. Much depends on the variety; summer and spring ones cook faster than winter ones. This is what happened in the end after half an hour of stewing, the vegetables became limp and decreased in volume, changing color to a darker one.

All that's left is to add the tomato sauce. I diluted the paste in water (100 ml is enough), you can replace it with fresh pureed tomatoes if you wish. I also added coriander seeds and a few black peppercorns, ground in a mortar, and threw in a couple of bay leaves.

Stir and simmer for another 8-10 minutes. I removed the finished dish from the heat and immediately removed the bay leaves so that they would not become bitter.

Best served hot, alone or with mashed potatoes, buckwheat or rice. Bon appetit!

In what container should you stew cabbage?

It is worth taking thick-walled dishes, then the heating will be uniform and long-lasting, it will ensure stewing, and not just frying. In a thin aluminum frying pan, the moisture will quickly evaporate, the cabbage will turn out dry and will burn from below, which will ultimately ruin the dish. A cast iron frying pan, a duck pot, a cauldron, a cast iron or ceramic grill pan, a pan with a thick bottom and a non-stick coating are suitable. If you don’t have such dishes, you will first have to fry the meat, onions and carrots in a frying pan, then mix with cabbage and simmer in a large saucepan (with a thicker bottom) until cooked. Choose a large volume, because you need to fit a whole heap of shredded cabbage, pieces of meat/sausage/mushrooms/cereals, as well as carrots and onions, perhaps some other vegetables and sauce.

To cook cabbage in the oven, you will need a cast-iron Dutch oven and special ceramic or glassware (heat-resistant). Instead of the “native” lid, the container can be covered with foil.

Cabbage will turn out much tastier if you first fry it in hot oil and then simmer until tender.
If 5 minutes before the end of cooking you add a little flour, dried in a dry frying pan (1 tablespoon of flour - per 1 kg of white cabbage), the sauce will be thicker, and the dish will acquire a smoky flavor.
Try stewing cabbage in unrefined oil, you will be surprised how tasty it will turn out. The main thing is that the sunflower oil is fresh and not bitter.
If you want to give a vegetable dish a sweet and sour taste, add a little sugar and table vinegar 10 minutes before the end of cooking, literally 1 teaspoon for every kilogram of cabbage. The same technique works if the sauerkraut is too sour - there is, of course, no need to add vinegar, but sugar will balance the taste.
The dish will turn out to be very tender if you mix a spoonful of rich country sour cream with tomato sauce.
Rinse the peroxidized sauerkraut with cold water. Of course, some of the vitamin C will be lost, but you won’t ruin the dish.
Advice for those who cannot stand the smell of boiled cabbage. Place a large slice of stale rye bread in the cauldron where the vegetables will be stewed. It will absorb all the smell, and you will only have to remove the softened bread at the end of cooking with a slotted spoon.

What to cook for vegetarians?

Finally, I suggest trying recipes for stewed cabbage without meat (suitable for vegetarian and lenten diets): with prunes, beans or mushrooms. Don’t forget to soak the legumes first, then boil them until tender and add them at the final stage of stewing. Any mushrooms you can find will do, and be sure to take prunes with a smoky, “smoked”, elastic-soft smell. Add it at the end of cooking and enjoy a complete hot dish.

And finally, the most important secret of stewed cabbage - cook with pleasure, then it will definitely be delicious!

Pork dishes with sauerkraut are popular in Slavic and German cuisine. From the many variations of this tasty and satisfying dish, you can always choose and implement the simplest recipe. In general, sauerkraut has an amazing property; it can neutralize fatty meat. Stewed sauerkraut with pork is good as an independent dish. But it can also be served with side dishes, such as mashed potatoes or boiled rice. Hot and aromatic spices go well with it. The recipe is incredibly simple, so be sure to try this dish to diversify your daily menu.

Taste Info Vegetable main courses / Stewed cabbage

Ingredients

fatty pork – 300 g;
sauerkraut – 500 g;
onion – 1 pc.;
Garam masala seasoning – 1 tsp;
ketchup-lecho – 4 tbsp. l.;
red hot pepper – 1 pc.;
garlic cloves – 5 pcs.;
salt - to taste.

How to cook stewed sauerkraut with pork

Take the pork meat and trim off most of the fat from the pieces.

Rinse the sauerkraut under running water and let it drain.

Cut the pork into medium-sized cubes, and the skins and lard into small pieces.

Place the skins and lard in a deep frying pan and melt out all the fat on which we will fry the meat. You can remove the cracklings from it, and place the pieces of meat and fry on all sides.

Add all the sauerkraut to the meat and pour in half a glass of boiling water. Stir, turn the heat to low, cover the pan with a lid and simmer the contents for 35 minutes. During this time, look under the lid a couple of times and stir; you may need to add a little more water.

Cut the peeled and washed onion into half rings, cut the hot red pepper into thin slices. You will also need ketchup-lecho, which contains chopped sweet peppers, and a little complex Indian seasoning “Garam Masala” (if necessary, it can be replaced with a mixture of seasonings and spices such as “Khmeli-Suneli”).

Add all the prepared ingredients to the pan, stir and continue to simmer for another 5-7 minutes until the liquid begins to noticeably boil away.

During this time, cut the garlic cloves into small pieces.

Add the garlic when there are 1-2 minutes left until the dish is completely cooked. Stir everything again. Remove the frying pan from the heat; there should be no excess liquid in the stewed cabbage with pork.

Sauerkraut with pork is ready, if desired, sprinkle it with chopped fresh herbs, as in the photo. The prepared dish will go perfectly with lean millet porridge (it will slightly balance out the cabbage acid).

Some useful tips:

even well-washed sauerkraut gives the finished dish a slight spicy-sour taste, which can be improved with one teaspoon of sugar;
Along with the garlic, just before the end of cooking, you can add a couple more bay leaves;
it will be better if, instead of water for stewing cabbage, add pre-prepared meat broth;
You can replace ketchup-lecho with tomato paste and chopped bell pepper.