Cabbage stewed in a cast iron pot

Name: Cabbage stewed in a cast iron pot
Total time: 2 h 40 min
Yield: 6
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 0 to taste; Pork fatback 100 g; Caraway 3 g; Sugar 30 g; Butter 80 g

6 servings

160 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

354.9

kcal

3.6g

grams

26.1g

grams

15.5g

grams

Ingredients

6servings

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

Pork fatback

100

g

Caraway

3

g

Sugar

30

g

Butter

80

g

Cooking steps

1
Cut all vegetables and lard into thin strips.
Required ingredients:
1. Onion: 150 g
2. Carrot: 100 g
3. Pork fatback: 100 g

2
Heat the pot, melt butter in it, and fry the bacon until crispy.
Required ingredients:
1. Butter: 80 g
2. 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.
Required ingredients:
1. Onion: 150 g
2. Carrot: 100 g
3. Sauerkraut: 500 g
4. Cabbage: 250 g
5. Ground black pepper: 3 g
6. 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:
1. Dry white wine: 500 ml

5
Then add cumin and sugar. Stir, cover again, and let it simmer for another 20 minutes.
Required ingredients:
1. Caraway: 3 g
2. Sugar: 30 g

Cabbage stewed in a cast iron pot

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