Cabbage Stewed with Meat

Main Dishes | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Cabbage stewed with meat

Ingredients

White Cabbage - 21.2 oz
Pork tenderloin - 17.6 oz
Ground Caraway - to taste
Paprika - 1 teaspoon
Lard - 1 tablespoon
Sour Cream - 7.1 oz
Onion - 1 piece

Step by Step guide

Step 1

Finely chop the onion and sauté it in fat (vegetable oil) until fragrant. While the onion is frying, add a pinch of caraway seeds. The caraway will not spoil the taste but will add its own twist. Meanwhile, cut the meat into cubes (or as you like). Once the onion is browned, add a teaspoon of ground paprika, quickly stir, and add the chopped meat. Stir again and add 200 ml of water or broth. Once the meat comes to a boil, reduce the heat and simmer the meat until cooked. The meat should be stewed in liquid, so add more water or broth as needed. The meat is ready.

Step 2

While the meat is stewing, shred the cabbage or cut it into strips.

Step 3

Now add the cabbage to the cooked meat until it is full. If all the cabbage doesn't fit, add it in portions. Once added, cover with a lid and let it stew for a bit. When the cabbage wilts in the pot, stir it with the meat and add the next portion of cabbage.

Step 4

This way, all the cabbage fits. Stir the cabbage occasionally with the meat and simmer on low heat. Do not stew the cabbage until it is mushy; it should still have a slight crunch. That's about it; just season with salt and pepper and serve. But wait! Do it the way we do. Add 150–200 g of sour cream to the cooked cabbage with meat. Stir, season with salt and pepper, and simmer for 5 minutes. The sour cream will give it a completely different, new flavor.