Pork bigos in a multicooker
Description
Tomato paste should be added only thirty minutes after the cabbage has started simmering, otherwise it may become tough. If you enjoy the flavor of sautéed onions, you can pre-fry them together with the pork. The same goes for carrots. However, I prefer adding them fresh into the multicooker, as double heat treatment causes vegetables to lose more vitamins. To taste, you may add bay leaf or your favorite pork seasonings to the cabbage twenty minutes before it's done.
Instructions
- 1
Step 1
Rinse the pork tenderloin thoroughly and dry it. Cut it into not too small pieces. Heat a spoonful of vegetable oil in a frying pan and sear the pork until a crust forms.
- 2
Step 2
Wash the cabbage head. If necessary, remove the outer leaves. Now shred the cabbage finely. Try to make the strips approximately the same size.
- 3
Step 3
Peel the onion and carrot. Cut the onion into small arbitrary pieces. Grate the carrot on a coarse grater. Place all the vegetables and pork into the multicooker bowl. Pour in water, add salt and pepper, mix well. Set the multicooker to the "Stewing" mode.
- 4
Step 4
After 30 minutes, add tomato paste and sour cream to the cabbage. Then mix everything thoroughly and let the bigos simmer for another 30 minutes. Serve the finished dish on individual plates and serve hot.