Cabbage Stew
It’s not only tasty and good looking but incredibly healthy too. Cabbage stew recipe from fermented sauerkraut with a dash of paprika and sour cream.
As I currently have some time, I had been looking on the web last week. Attempting to find new, intriguing tips, inspiring dishes that I’ve never used before, to impress my family with. Looking for a long time but couldn’t come across too many interesting stuff. Right before I wanted to give up on it, I stumbled on this delightful and easy dessert simply by accident on Suncakemom. It seemed so yummy on its image, it called for quick actions.
It had been not difficult to imagine just how it is made, its taste and just how much my hubby is going to enjoy it. Actually, it is very simple to delight him in terms of desserts. Yes, I’m a lucky one. Or maybe he is.Anyhow, I got into the webpage and then used the comprehensive instuctions that have been accompanied by nice images of the process. It just makes life less difficult. I could suppose it’s a slight hassle to shoot snap shots in the midst of cooking in the kitchen as you normally have sticky hands thus i pretty appreciate the time and energy she placed in to build this post .
Having said that I’m encouraged to present my personal dishes in a similar fashion. Appreciate your the concept.
I had been tweaking the initial formula create it for the taste of my family. I can say it was a great success. They loved the flavor, the thickness and enjoyed having a delicacy such as this in the midst of a hectic workweek. They quite simply asked for lots more, a lot more. So next time I’m not going to make the same miscalculation. I am likely to multiply the quantity .
Many Thanks to SunCakeMom for the yummy cabbage stew recipe.
Pour the oil into a big cooking pot and heat it up.
Add the diced onion and salt then saute it until it gets a translucent/glassy look.
Add the pepper, diced garlic, parsley, bay leaf, basil. Fry it for a minute while stirring it as it is hot enough to burn down badly and that would ruin the dish. When the garlic and the herbs letting out a their first scents we are ready.
Add the pork and then try to stir most of the onion out from under the meat. Let the meat roast a minute or so while keeping an eye on the onion around it.
When the meat gets a white or even sexier golden brownish color add the paprika, tomato.
Add as much water to the pot as much would immerse half of the meat.
Cook it at low temperature until soft and tender. This takes usually 1 – 1,5 hours.
Not every sauerkraut have been created equal. Drain the sauerkraut from its brine if it’s too sour. A short rinse under the tap also would work wonders but keep in mind that this is a naturally sour dish.
When the meat needs only 10 minutes or so to be ready add the sauerkraut and stir it together with the meat.
Add some water until the food is around halfway under the broth and cook it for 10 more minutes. Sauerkraut is edible straight out of the jar so it doesn’t really need any cooking time. We only need to cook it for the flavors come together nicely.
The dish is ready to be served but we can take the meat out and put it under the grill for a short time to get a more presentable color.
Serve it with sour creme or creme fraiche on top. Some can’t imagine having it without a slice of bread or even better with some savory goodies like fluffy cheese scones.
