Braised cabbage with pork in a cauldron
Description
The recipe won't take much time. If you want to know, serve hot.
Instructions
- 1
Step 1
Wash a piece of pork and dry it. Remove excess fat and membranes with fat. Cut into small, evenly sized pieces. If desired, you can use chicken fillet instead of pork.
- 2
Step 2
Peel the onion and carrot. Chop the onion with a knife and grate the carrot on a grater.
- 3
Step 3
Sauté the meat together with carrots and onions in a cauldron. If you are using pork with fat, you can skip adding vegetable oil, as the dish will be cooked in the rendered pork fat.
- 4
Step 4
Take white cabbage and cut it into strips, not too finely. If the strips are too narrow, the vegetable will overcook quickly during preparation, becoming too soft and unappetizing.
- 5
Step 5
Transfer the shredded cabbage to the cauldron with the pork and vegetables, add a spoonful of tomato paste, which can easily be substituted with a glass of tomato juice or canned peeled tomatoes. Season the dish with salt and pepper. Simmer covered over low heat until done (30–40 minutes), adding water if necessary.