Oven-baked cabbage with pork meat
Cabbage with pork shoulder baked in the oven is a dish that reminds us of the joy of family meals, with enticing aromas and ancient traditions. This rustic preparation combines the rich flavor of meat with the sweetness of cabbage, creating a symphony of textures and flavors. It is perfect for a cozy dinner on chilly days or to impress guests at a festive table.
Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour 30 minutes
Number of servings: 6
Ingredients:
- 1/2 pickled cabbage
- 6 pieces of pork shoulder (approximately 1.2 kg)
- 2 medium onions
- 1 large red bell pepper
- 120 ml sunflower oil or olive oil
- 2-3 tablespoons tomato paste
- A bunch of fresh dill, finely chopped
- 2-3 bay leaves
- A few peppercorns
- A pinch of thyme (optional)
- Salt to taste
Preparation:
1. Preparing the ingredients: Start by washing the pickled cabbage under cold running water to remove excess salt. Once cleaned, chop the cabbage into thin strips. This will help with even and quick cooking.
2. Sautéing the vegetables: In a large skillet, add 100 ml of oil and place the skillet over medium heat. Chop the onions and bell pepper, then add them to the skillet. Sauté the vegetables for 5-7 minutes, or until they become translucent and release their aromas. Remember to stir occasionally to prevent sticking.
3. Adding the cabbage: After the onion and bell pepper have sautéed, add the chopped cabbage to the skillet. Mix all the ingredients well and let them sauté for about 15 minutes. The cabbage will begin to soften and reveal its flavor.
4. Preparing the meat: While the cabbage is sautéing, prepare the meat. In a separate skillet, add 2-3 tablespoons of oil and 1 cup of water. Place the pork shoulder cut into cubes and cover the skillet with a lid. Cook the meat over medium heat until the water evaporates. Once the water has evaporated, let the meat fry in the remaining oil, turning it occasionally until it becomes golden and crispy.
5. Baking: Once the cabbage has sautéed, transfer the mixture to a baking dish. Add the fried meat, spices (bay leaves, peppercorns, thyme), and, if needed, a cup of hot water. This step is essential to maintain moisture and prevent the dish from drying out.
6. Baking: Preheat the oven to 180°C. Cover the dish with aluminum foil and place it in the oven. Let it bake for about 1 hour. After 30 minutes, remove the foil to allow the cabbage to brown slightly.
7. Finalizing the dish: When the cabbage is halfway cooked, add the tomato paste to the mixture in the oven. Mix well and let it simmer together for another 15 minutes to integrate the flavors. Finally, add the finely chopped fresh dill, which will provide a fresh taste and a pop of color.
8. Serving: This delicious dish is served warm, alongside hot chili peppers for those who prefer a bit of spice, and with a serving of steaming polenta, which will perfectly complement the flavor of the cabbage and meat.
Useful tips:
- If you want a spicier version, you can add a few slices of hot pepper or even some hot paprika to the cabbage mixture.
- You can substitute the pork shoulder with beef or chicken, depending on your preferences.
- For a more intense flavor, you can add a few crushed garlic cloves to the cabbage mixture.
Nutritional benefits: This recipe is rich in protein due to the pork, and pickled cabbage provides valuable vitamins (C and K) and probiotics, beneficial for digestion.
Frequently asked questions:
- Can I use fresh cabbage instead of pickled cabbage? Yes, but you will need to add a bit of salt and vinegar to achieve that specific tangy flavor.
- How long does this dish keep? It can be stored in the refrigerator for 2-3 days, and the flavor gets even better the next day.
This dish is not just a recipe, but an invitation to explore culinary traditions and enjoy beautiful moments spent with loved ones. Whether you choose to prepare it for a special occasion or simply to treat yourself, cabbage with pork shoulder baked in the oven is a dish that will bring smiles to everyone's faces. Enjoy your meal!
Ingredients: 1/2 pickled cabbage, 6 pieces of pork shoulder, 2 onions, 1 large red bell pepper, 120 ml oil, 2-3 tablespoons of tomato paste, dill, 2-3 bay leaves, a few peppercorns, a little thyme, salt
