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".
Calories354.9kcal
Proteins3.6grams
Fats26.1grams
Carbohydrates15.5grams
Sauerkraut
500
g
Cabbage
250
g
Onion
150
g
Carrot
100
g
Dry white wine
500
ml
Bay leaf
3
g
Salt
to taste
Pork fatback
100
g
Caraway
3
g
Sugar
30
g
Butter
80
g
1
Cut all vegetables and lard into thin strips.
- Onion: 150 g
- Carrot: 100 g
- Pork fatback: 100 g
2
Heat the pot, melt butter in it, and fry the bacon until crispy.
- Butter: 80 g
- Pork fatback: 100 g
3
Send vegetables to the salad: first onion, lightly salted, then carrot and cabbage. Add pepper and, if needed, more salt.
- 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.
- Dry white wine: 500 ml
5
Then add cumin and sugar. Stir, cover again, and let it simmer for another 20 minutes.
- Caraway: 3 g
- Sugar: 30 g
