Pork is very tasty if you stew it with vegetables. Pork stewed with cabbage is especially popular. The recipes of this dish are varied, they can be found in the cuisines of different nations. Many housewives have their own unique recipe for such dishes, but it is never too late to add a new cookbook. Indeed, despite the fact that the main components in these formulations are the same, the result is different due to the difference in cooking methods, spices and additional ingredients.
Cooking Features
You can stew pork with sauerkraut or fresh, red or white - for each option there is a unique recipe. But despite the differences, the basic principles of cooking delicious braised pork with cabbage are about the same.
- The main secret of a tasty dish is the quality of the products used to prepare it. The main ingredient of the dish to which this material is devoted is pork. To choose, in order to put out, it is better to young meat, the fat of which is white. More meat is obtained, not the former in the freeze. Therefore, it is desirable for stewing with cabbage to take pork steam or chilled. If frozen meat is used, it is necessary to allow it to thaw out gradually, otherwise it will be dry and tasteless in the finished dish.
- Pork stewed with cabbage, it turns out tastier if the meat was with fat. You can make this dish from ribs.
- Fresh cabbage, if it is used to prepare a dish, must be freed from the top leaves, which are usually dried up, and chopped with a not too thin straw. The optimum width is 2-3 mm. Such cabbage will retain crispiness and will look appetizing.
- Sauerkraut, if it is sour, you need to soak it. Wash too salty cabbage. Then squeeze the cabbage to get out of it too much moisture. Only after that is she ready to cook a delicious pork dish out of her.
Do not overdo it with vegetables. Remember that you are cooking braised pork with cabbage, and not vice versa.
Pork stewed with cabbage and tomato sauce
Composition:
- pork - 0, 5 kg;
- cabbage - 0, 75 kg;
- carrots - 100 g;
- onions - 100 g;
- garlic - 3 cloves;
- tomato paste (or sauce) - 50-75 g;
- bay leaf - 2 pcs .;
- vegetable oil - as required;
- salt, black pepper powder - to taste.
Method of preparation:
- Pork rinse, soak in salted water, peel off the veins and films, dry with a kitchen towel and cut into pieces, as for goulash.
- Peel the garlic and cut into small pieces with a knife.
- Peel the onion and cut it into thin half rings or quarters of rings.
- Wash cabbage, free it from faded top leaves, chop.
- Peel and wash carrots. Grate for Korean salads or on a regular, but not too small.
- Pour oil into a deep frying pan and heat it.
- Put the pork and fry it over high heat until thin.
- Reduce heat to medium, put onion and garlic in meat pan. Fry them together with the meat, stirring, for another 10 minutes.
- Add carrots, stir, fry for another 5 minutes.
- Put the pork in a cauldron or thick-walled pot. If the size of the pan allows, then you do not need to shift the meat out of it.
- Add cabbage. Stir in roasted pork.
- Put the tomato paste, spices, and salt on top. Pour in some water.
- Cover the cauldron with a lid and set it on fire. It should not be too intense.
- Simmer the dish, stirring occasionally, until the cabbage is soft. If the water is evaporated earlier, then it must be poured. It is not necessary to pour in much water, otherwise it will not have time to evaporate in time and the cabbage will be digested, it will become too soft and shapeless.
The cabbage prepared according to this recipe has a pleasant, slightly sour taste, which harmonizes well with pork. There is a ready-made dish taken without a side dish, but if desired, you can add boiled rice or potatoes.
Pork stewed with cabbage and sour cream
Composition:
- pork tenderloin - 0, 3-0, 35 kg;
- white cabbage - 0.5 kg;
- onions - 100 g;
- carrots - 100 g;
- a mixture of dried vegetables and herbs - 5 g;
- vegetable oil - 100 ml;
- sour cream - 50 g;
- salt and pepper - to taste.
Method of preparation:
- Wash the cabbage. Remove the top spoiled leaves. Chop the cabbage into thin strips and place in a saucepan.
- Pour in half a glass of water, add salt. Put on a quiet fire and extinguish within 15 minutes after boiling. Vegetable decoction drain.
- Peel the onions and cut them into half rings, trying to make them as thin as possible.
- On a large grater, rub the previously cleaned and washed carrots.
- In a deep frying pan, heat half the oil indicated in the recipe. Put onions and carrots in it, fry them for 10 minutes.
- Transfer the cabbage to the pan with onions and carrots from the pan. Stir. Fry all together on low heat for another 10 minutes.
- Wash pork tenderloin, dry and cut into small cubes or strips, as for beef stroganoff.
- In a separate pan, fry the pork in oil.
- When the pork is covered with an appetizing crust, transfer it to the pan with the cabbage. Sprinkle with a mixture of dried vegetables and herbs, pepper if desired, be sure to salt.
- Add sour cream, mix everything and simmer on low heat under the lid for another 10-15 minutes. Sometimes lift the lid and stir the dish to prevent it from burning.
A side dish for this dish is not required, but it goes well with mashed potatoes, so it is often served with it.
Pork ribs stewed with cabbage
Composition:
- pork ribs - 0, 7 kg;
- white cabbage - 0, 7 kg;
- carrots - 100 g;
- onions - 100 g;
- tomato paste - 50 g;
- sweet paprika - 5 g;
- black ground pepper - 5 g;
- salt - to taste;
- Provencal herbs - 10 g;
- vegetable oil - 50 ml;
- dry red wine (optional) - 50 ml.
Method of preparation:
- Wash a piece of pork, dry it with a towel and cut it into ribs. Salt them and sprinkle well with black pepper.
- Heat the oil in a pan and fry the ribs on both sides until it forms a crust. This should be done on a fairly intense fire.
- Put the ribs in a thick-walled cauldron or pot.
- In a frying pan, where the ribs were fried, place the onion and carrot, grated on a coarse grater, cut into small cubes. Fire subtract. Fry vegetables on low heat for 10 minutes.
- Sprinkle the fried onions and carrots with Provencal herbs or another mixture of herbs to your taste. Add paprika and tomato paste. Stir. Extinguish everything together on a quiet fire for 10 minutes.
- Transfer the tomato-vegetable mixture from the pan to the cauldron, covering the meat with it.
- Wash the cabbage, after separating the withered upper leaves from the head. Cut into convenient shredding pieces. Chop fine straws, not too long.
- Put cabbage in a cauldron with meat and other vegetables.
- Mix the contents of the cauldron, salt and pour a little dry wine and decoction from the cabbage (you can pour in one cabbage broth).
- Cover the cauldron with a lid and place it on the stove. On a low intensity fire extinguish the dish until cooked, mixing it periodically and making sure that all the water does not boil off. Cooking time at this stage is 30-40 minutes.
- Turn off the heat and leave the dish under the lid for another 15 minutes.
With this recipe you can stew pork ribs with sauerkraut. In this case, pre-boil cabbage is not necessary, the wine will also be superfluous. Instead of wine and cabbage broth, you can use clean water.
Pork stewed with red cabbage
Composition:
- pork tenderloin - 0.5 kg;
- red cabbage - 0.5 kg;
- green apple - 0, 2 kg;
- cranberries (fresh or frozen) - 50 g;
- cumin - 2-3 g;
- ready seasoning with pork salt - 20 g;
- vegetable oil - as needed.
Method of preparation:
- Prepare the cabbage and shred it finely.
- Wash the tenderloin and cut it in small pieces.
- Remove the core from the apple, cut the flesh into small cubes.
- Heat the oil in a deep frying pan and place the cabbage into it. Stew it on low heat for 15 minutes.
- Add apples and cranberries to cabbage, stir, continue stewing for another 5 minutes.
- In another skillet, fry the meat, sprinkle it with spices.
- After 5 minutes, pour a glass of water into the meat, cover the pan with the lid and simmer for another 15 minutes.
- Place the cabbage in the baking dish, put the pork on top and sprinkle with cumin.
- Cover the dish with foil and place for half an hour in a preheated 200 degree oven.
- Remove the foil, turn off the oven, leaving the pork and cabbage in it for another 10 minutes.
This unusual dish is best served with fresh tomato salad, which will emphasize its unique taste.
Pork stewed with cabbage is a hearty and very tasty dish that can be served without a side dish or any sauce. In addition, it is not difficult to prepare it.
