New cabbage sautéed in a cauldron

Sautéed new cabbage in a cauldron is a traditional recipe, full of flavor and childhood memories, bringing to mind moments spent with loved ones. This recipe gathers the intense flavors of smoked meat and the freshness of cabbage, transforming a simple meal into an unforgettable culinary experience. Whether served as a main dish or alongside steaming polenta, sautéed cabbage will delight you with every bite.

Preparation time: 15 minutes
Cooking time: 60 minutes
Total time: 75 minutes
Number of servings: 4

Ingredients:
- 2 medium-sized new cabbages
- 3-4 pieces of smoked bacon (pork belly)
- 500 g fresh pork meat, with a bit of fat (fresh ribs)
- 4-5 large, ripe tomatoes
- 2-3 tablespoons of oil
- salt
- ground pepper
- whole peppercorns
- 2-3 bay leaves
- fresh dill (optional)

Step-by-step preparation:

1. Preparing the ingredients:
Start by washing the cabbages well and removing the outer leaves. Cut them in half, then slice them finely. This will help them cook evenly and quickly. Next, cut the smoked bacon into small cubes and the pork into suitable pieces.

2. Sautéing the meat:
In a cauldron or a deep pot, add the oil and heat it over medium heat. Add the cubes of smoked bacon and sauté until golden and crispy. The aroma of the smoked meat will perfectly combine with the other ingredients, adding extra flavor.

3. Adding the fresh meat:
Once the bacon is ready, add the pork to the cauldron and brown it well on all sides. This will contribute to the intense flavor of the dish. Make sure to stir occasionally with a wooden spoon to prevent sticking.

4. Preparing the cabbage:
Once the meat is browned, add the finely chopped cabbage. It is important to rub it with a bit of salt beforehand, using your hands to soften it and allow it to release its juice. Mix well, cover the cauldron with a lid, and let the cabbage simmer in its own juice for about 30 minutes, stirring occasionally.

5. Adding the tomatoes:
When the cabbage has started to soften and change color, add the grated tomatoes, peeled. These will give a sweet-sour taste to the dish. Cover again and let it simmer for 15-20 minutes, stirring occasionally.

6. Seasoning:
When the cabbage and meat are tender, add ground pepper, a few whole peppercorns, and bay leaves. If you want a tangier note, you can add a little lemon salt, which will enhance the dish's flavor.

7. Finalizing the dish:
Finally, sprinkle the finely chopped dill, then turn off the heat. The dill will provide a fresh fragrance and a delicious aroma.

Serving:
Sautéed cabbage is served hot, alongside polenta or a slice of homemade bread, to soak up the delicious juice. You can add a dollop of sour cream on top for an even richer experience.

Tips and useful advice:
- Smaller cabbages are usually more tender and flavorful, so choose them carefully.
- You can experiment with other types of meat, such as beef or turkey, to change the flavor of the dish.
- If you want a vegetarian version, you can exclude the meat and add mushrooms or tofu to achieve a similar consistency.

Nutritional information:
A serving of sautéed cabbage contains approximately 350-400 calories, making it a nutritious and filling option, rich in fiber, vitamins, and minerals.

Frequently asked questions:
1. Can I use sauerkraut instead of fresh cabbage?
- Yes, but the cooking time will be different, and the flavors will be more intense.

2. Can I freeze sautéed cabbage?
- Yes, sautéed cabbage can be frozen without problems, but the texture will change slightly upon thawing.

3. What other side dishes pair well with sautéed cabbage?
- A fresh salad of tomatoes and cucumbers or warm polenta are excellent accompaniments.

Sautéed new cabbage in a cauldron is more than just a recipe; it is an invitation to savor the simple joys of life. Cooking this recipe will not only bring you a delicious dish but also unforgettable moments with loved ones. Enjoy your meal!

 Ingredients: 2 new slices, suitable for a little oil 3-4 pieces of smoked pork ribs 500 g of fresh pork meat with a bit of fat (fresh ribs) 4-5 large ripe tomatoes salt ground pepper whole pepper bay leaves fresh dill