Cabbage stewed in a cast iron pot

6 servings

160 minutes

This is how cabbage is prepared in the Moscow restaurant of Siberian cuisine "Sibirsibir".

Energy value per serving

• Calories: 354.9
• Proteins: 3.6g
• Fats: 26.1g
• Carbohydrates: 15.5g

Ingredients

• Sauerkraut: 500 g
• Cabbage: 250 g
• Onion: 150 g
• Carrot: 100 g
• Dry white wine: 500 ml
• Ground black pepper: 3 g
• Bay leaf: 3 g
• Salt: to taste
• Lard: 100 g
• Caraway: 3 g
• Sugar: 30 g
• Butter: 80 g

Cooking steps

1. Cut all vegetables and lard into thin strips.

   Required ingredients:

   • Onion: 150 g
   • Carrot: 100 g
   • Lard: 100 g

2. Heat the pot, melt butter in it, and fry the bacon until crispy.

   Required ingredients:

   • Butter: 80 g
   • Lard: 100 g

3. Send vegetables to the salad: first onion, lightly salted, then carrot and cabbage. Add pepper and, if needed, more salt.

   Required ingredients:

   • Onion: 150 g
   • Carrot: 100 g
   • Sauerkraut: 500 g
   • Cabbage: 250 g
   • Ground black pepper: 3 g
   • Salt:  to taste

4. When the cabbage becomes translucent, add wine, cover the pot, and place it in an oven preheated to 180 degrees until the wine evaporates. Then reduce the heat to 130 degrees and simmer for a couple of hours.

   Required ingredients:

   • Dry white wine: 500 ml

5. Then add cumin and sugar. Stir, cover again, and let it simmer for another 20 minutes.

   Required ingredients:

   • Caraway: 3 g
   • Sugar: 30 g