Cabbage stewed with meat

4 servings

60 minutes

Cabbage stewed with meat is a cozy dish of European cuisine that combines the rich flavor of meat with the tenderness of cabbage. The roots of this recipe go back to Eastern European traditions, where stewed cabbage with meat was an essential part of the village table. Fried onions with cumin fill the dish with warmth, while paprika adds a pleasant spiciness. The cabbage remains slightly crunchy, and the added sour cream creates a soft texture and rich flavor. This is the perfect dish for a family lunch or dinner that pairs wonderfully with bread or potato garnish. Serve hot and enjoy the rich, homemade taste!

Energy value per serving

• Calories: 352
• Proteins: 28.9g
• Fats: 21.1g
• Carbohydrates: 12.2g

Ingredients

• White cabbage: 600 g
• Pork fillet: 500 g
• Caraway seeds: to taste
• Ground paprika: 1 tsp
• Lard: 1 tbsp
• Sour cream: 200 g
• Onion: 1 pc

Cooking steps

1. Finely chop the onion and fry it in fat (vegetable oil) until fragrant. While the onion is frying, add a pinch of cumin seeds. Cumin won't spoil the taste but will add its own touch. Meanwhile, cut the meat into cubes (or however it turns out). Once the onion is fried, add a teaspoon of ground red paprika, quickly stir and add the chopped meat. Stir again and add 200 g of water or broth. When the meat boils, reduce the heat and simmer until cooked through. The meat should simmer in liquid, so keep adding water or broth. Here is the finished meat.

   Required ingredients:

   • Onion: 1 piece
   • Lard: 1 tablespoon
   • Caraway seeds:  to taste
   • Ground paprika: 1 teaspoon
   • Pork fillet: 500 g

2. While the meat is stewing, we chop the cabbage. Or we cut it into strips.

   Required ingredients:

   • White cabbage: 600 g

3. Now add cabbage to the cooked meat until it's full. If all the cabbage doesn't fit, add it in portions. Add it, cover with a lid, and simmer a little. Once the cabbage wilts in the pot, mix it with the meat and add the next portion of cabbage.

   Required ingredients:

   • White cabbage: 600 g

4. Thus, all the cabbage fits in. Stir the cabbage with the meat from time to time and simmer on low heat. Do not cook the cabbage until it falls apart; it should be slightly crunchy. That's about it, just season with salt and pepper and serve. But no! Do it the way we do. Add 150-200 g of sour cream to the cooked cabbage with meat. Mix, season with salt and pepper, and simmer for 5 minutes. The sour cream will give a completely different, new taste.

   Required ingredients:

   • Sour cream: 200 g