Pork with Cabbage, Carrots, and Tomatoes in the Oven
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
6
Description
This recipe uses pork shoulder, but you can use any cut of meat. If you don't eat pork, feel free to substitute it with any other meat. Be careful with the salt to ensure the dish isn't too salty. Frozen tomatoes are used here, but fresh ones will work just as well. The meat will be steamed or baked with this method; if you want a crust on top, do not cover it with the vegetable mixture and do not cover with a lid.
Ingredients
- Pork Blood - 2 lbs
- White Cabbage - 14.1 oz
- Carrot - 1 piece
- Tomatoes - 2 pieces
- Salt - 1 tablespoon
- Vegetable Oil - 3 fl oz
- Grill Meat Spice Blend - 1 tablespoon
Step by Step guide
Step 1
Prepare the ingredients.
Step 2
Peel the carrot.
Step 3
Slice the cabbage into strips.
Step 4
Place the cabbage in a skillet with vegetable oil and add salt.
Step 5
Cook covered over medium heat.
Step 6
Grate the carrot on a coarse grater.
Step 7
Add it to the cooking cabbage.
Step 8
Stir well.
Step 9
Chop the tomatoes into small pieces.
Step 10
Add them to the skillet with the carrot and cabbage.
Step 11
Stir and cook covered for about 10 minutes.
Step 12
Cut the pork into convenient pieces.
Step 13
Add salt.
Step 14
Add spices.
Step 15
Mix well.
Step 16
Layer two-thirds of the partially cooked vegetables in a baking dish.
Step 17
Place the spiced meat on top of the vegetable mixture.
Step 18
Add the remaining vegetable mixture on top and spread evenly.
Step 19
Cover with a lid and bake for 30–35 minutes at 356°F.
Step 20
Serve the finished dish in portions.
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