Braised cabbage with pork

I have made sautéed cabbage with pork several times, especially when I feel like something simple and filling. When the cabbage is tender and I have pork on hand, it's not much of a hassle. Usually, I look at the outer leaves and set them aside if they don't look good. The rest goes smoothly, without complicated steps.

Quick Info

Total time: approximately 1 hour and 30 minutes
Preparation time: 15-20 minutes
Cooking time: 1-1.5 hours (depending on cabbage and meat)
Servings: 4-6
Difficulty: easy
Recipe type: cooked meal for lunch or dinner

Ingredients

1 medium cabbage (approx. 1-1.2 kg)
500 g pork (shoulder or another piece with a bit of fat)
1 small bunch of parsley
1 onion
salt, pepper (to taste)
2-3 tablespoons oil

Preparation method

1. Clean the cabbage of the outer leaves that are not good and wash it well under running water.

2. Chop the cabbage as finely as you prefer. I use a wide knife or a grater with large holes if I'm in a hurry.

3. Cut the pork into small pieces so it cooks with the cabbage.

4. In a large pot, add the chopped cabbage and meat. Add enough water to cover the ingredients. Place the pot on medium heat and let it boil.

5. Partially cover with a lid and let it boil together until the cabbage softens and the meat is cooked through. Depending on the meat, this takes about an hour or a little longer.

6. In the meantime, clean and finely chop the onion.

7. When the cabbage and meat are almost done, heat the oil in a pan. Add the chopped onion and sauté for a few minutes, stirring periodically, until softened.

8. Add the sautéed onion over the cabbage and meat, and mix everything gently. Season with salt and pepper to taste.

9. Finally, chop the parsley and sprinkle it over the dish. Mix gently and turn off the heat.

Why I make this recipe often

It's made with ingredients I always have at home and has no complicated steps. Cabbage and pork are easy to find, and once it's boiling, it doesn't require constant supervision. The result is hearty and can be reheated without problems.

Tips and variations

Tips

If the cabbage seems too tough after cutting, it can be gently rubbed with a little salt before boiling. Don't forget to adjust the salt afterward.

Meat with a bit of fat gives a better taste, but lean pieces work too.

Substitutions

You can use other types of meat if you don't have pork on hand, but the taste will be different. Beef requires more boiling time.

Variations

For those who want something more aromatic, a little dill can be added instead of parsley at the end.

Serving ideas

It can be served plain, with a little bread. It also works as a main dish for lunch. Some prefer to add a spoonful of sour cream or pair it with hot peppers.

Frequently asked questions

Can I add tomatoes or tomato paste to sautéed cabbage with pork?
The original recipe here does not use tomatoes or tomato paste. If you want, you can add them, but it is not the classic version.

Can I cook everything only in a pan, not in a pot?
In this case, the cabbage and meat should already be boiled or cut very finely. For larger quantities, the pot remains more practical.

What type of pork is best for sautéed cabbage?
Any piece that is not very fatty works well: shoulder, neck, or even shank. It should still have a bit of fat for flavor.

Can I prepare sautéed cabbage with pork in advance?
Yes. It can be cooked and reheated without problems. The taste may even be better the next day.

Nutritional values

Estimation for one serving (out of 6 servings):

Calories: approximately 260 kcal
Proteins: 16-18 g
Carbohydrates: 12-15 g (from cabbage and onion)
Fats: 14-16 g (depending on the meat used)
The values are indicative. If you use fattier meat, the fats and calories increase. It does not contain excessive carbohydrates, so it is a fairly balanced recipe for lunch.

Storage and reheating

It keeps well in the fridge, in a covered container, for up to 2-3 days. It can be reheated on low heat on the stove or in the microwave. If it reduces too much, a little water can be added when reheating. Freezing is not recommended, as cooked cabbage changes texture when thawed.

 Ingredients: 1 medium cabbage, half a kg of pork, parsley, one onion, salt, pepper, parsley, 2-3 tablespoons of oil

 Tags:  stewed cabbage