Sautéed cabbage

Braised Cabbage with Pork - A Traditional Delicacy

Preparation time: 30 minutes
Cooking time: 2 hours (approximately)
Number of servings: 6-8

Braised cabbage with pork is a beloved dish, full of flavor and tradition, that reminds us of the hearty meals of our childhood. This recipe is not only simple but also perfect for the cool autumn or winter days. I invite you to embark on this culinary adventure with me, step by step!

Necessary ingredients

- 3 large cabbages (approximately 1.5-2 kg)
- 2 medium onions
- 300 g pork belly (or other pork meat, such as thigh)
- 300 g pork thigh
- 1 cup of borscht (for a tangy taste)
- 4 tablespoons of tomato paste
- Oil for frying
- Salt, pepper, seasoning, thyme, and paprika to taste

Necessary utensils

- Cauldron or large pot
- Vegetable cutter
- Wooden spoon
- Oven
- Frying pan

Preparation

1. Preparing the cabbage
Start by cleaning the cabbages. Remove their cores and chop them finely. This step is essential as the cabbage will braise evenly and absorb the flavors better. You can use a large knife to cut the cabbage into thin strips.

2. Rubbing the cabbage with salt
Place the chopped cabbage in a large bowl and add coarse salt. Rub the cabbage well with your hands until it starts to release water. This process helps to soften the cabbage and intensifies its flavors. It is a traditional technique that transforms the cabbage's texture, giving it a more pleasant consistency.

3. Preparing the meat
Heat a generous amount of oil in the cauldron. Add the meat cut into large pieces. Season the meat with salt, pepper, and perhaps a pinch of paprika. Let it brown on all sides to achieve a delicious crust. It is important not to overcrowd the cauldron to allow the meat to fry evenly.

4. Adding the onion
Once the meat is browned, add the finely chopped onion. Mix well and let the onion sauté alongside the meat until it becomes transparent and starts to release its aromas.

5. Incorporating the cabbage
Now, add the braised cabbage to the cauldron. Mix the ingredients well to combine the flavors. Cover the cauldron and let the cabbage braise for about 50 minutes. The cabbage will reduce in volume and become soft.

6. Adding the borscht
After 50 minutes, add a cup of borscht to add a tangy note to the dish. This will balance the sweetness of the cabbage. Continue cooking for another 10 minutes.

7. Incorporating the tomato paste
Add the 4 tablespoons of tomato paste and season to taste. You can also add a pinch of thyme for extra flavor. Cover again and let everything simmer on low heat for about 50 minutes. It is important for the cabbage to be well-cooked and absorb all the flavors.

8. Baking in the oven
Preheat the oven to 180 degrees Celsius. Transfer the cabbage and meat mixture to a baking dish. Bake for 50 minutes to achieve a delicious crust on top. The cabbage will take on a special aroma and become even more flavorful.

Serving

Braised cabbage with pork is served hot, alongside steaming polenta, red onion, and hot peppers, or you can opt for a simple slice of fresh bread. This combination will make every meal an unforgettable culinary experience!

Useful tips

- Choosing the cabbage: Choose fresh, firm cabbages with intact leaves. Smaller cabbages are usually more flavorful than larger ones.
- The meat: Pork belly offers a rich taste, but you can also use beef or chicken if you prefer.
- Borscht: You can adjust the amount of borscht according to personal preferences. If you like a more sour taste, feel free to add more.

Variations

This recipe is extremely versatile. You can add other vegetables, such as carrots or peppers, to diversify the flavor. You can also experiment with different herbs, such as oregano or dill.

Nutritional information

Cabbage is an excellent source of vitamins C and K, while pork provides valuable proteins. This recipe can contain approximately 300 calories per serving, depending on the portions of meat and oil used.

Frequently asked questions

1. Can I use pickled cabbage?
Yes, you can use pickled cabbage, but in this case, you will need to adjust the amount of salt, as pickled cabbage is already salty.

2. What other side dishes can I serve?
Braised cabbage pairs perfectly with mashed potatoes or a fresh salad for a contrast of textures and flavors.

3. How can I store leftovers?
You can store braised cabbage in the refrigerator in an airtight container for up to 3 days. It can be easily reheated.

4. Is this recipe suitable for vegans?
You can adapt the recipe using tofu or vegetables instead of meat and olive oil instead of pork fat for a vegan version.

Every meal is a story, and this recipe for braised cabbage with pork is certainly one that will bring joy and beautiful memories around the table. Enjoy your meal!

 Ingredients: 3 giant ribs, 2 onions, a piece of pork belly (let's say I had about 300 g), pork thigh (about 300 g), a cup of borscht (it was too sweet, so I needed to sour it a bit), 4 tablespoons of tomato paste, spices to taste (salt, pepper, Delikat, thyme, paprika), oil

 Tags:  stewed cabbage