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Stewed cabbage with potatoes, tomato paste and pork

Braised Cabbage with Potatoes, Tomato Paste, and Pork

A very simple dish that'll win over even the pickiest eaters. Every cook already has what they need for it on hand. Even kids love this one, thanks to how bright and fragrant it turns out — and the flavor is simply amazing!

Recipe author

Stewed cabbage with potatoes, tomato paste and pork

Composition / ingredients

Servings:

Potatoes

300

Cabbage

350

Onion

Carrot

Tomato paste

Vegetable oil

Fresh herbs

Dried spices

Pork

400

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 6 g

Fats 44 % 11 g

Carbohydrates 32 % 8 g

149 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

Prep the ingredients. Peel and wash the vegetables. Cut the meat into medium-sized pieces.
Step 2:

Cut the onion however you like — I go with big pieces, but if you're not a fan of onion in your food, cut it smaller.
Step 3:

Grate the carrot on the coarse side of a box grater or cut it into sticks. If you're not big on carrots, use the fine grater.
Step 4:

Add the meat straight to the pot and sear over medium heat for 5 to 7 minutes, until browned.
Step 5:

Add the onion and carrot.
Step 6:

Cook for another 5 minutes, stirring as you go.
Step 7:

While the meat and vegetables cook, cut the potatoes into cubes — not too big, so they're easy to eat.
Step 8:

Add the potatoes and half a cup of water. Braise until half-cooked.
Step 9:

Prep the cabbage: shred it thin.
Step 10:

Sauté it in vegetable oil until the cabbage changes color.
Step 11:

Add the tomatoes and tomato paste and braise for 10 minutes.
Step 12:

Add the cabbage to the potatoes and meat. Lower the heat, cover, and braise for 15 to 20 minutes, until done.
Step 13:

Five minutes before it's done, add spices to taste along with the fresh herbs. I used allspice, hot red pepper, a country-style seasoning blend, salt, dill, and green onion — but season it however you like.

When you sear the meat, get the pot good and hot first, so the meat browns quickly and seals in its juices, coming out juicier. Stir constantly so nothing sticks and scorches. You can pre-fry the potatoes in a skillet with a little oil until crusty — that makes for a richer, more flavorful dish, and the potatoes hold their shape better. I don't care for anything too fatty or fried, so I add the potatoes raw and let them braise. You can add the cabbage raw too, without sautéing, which lightens the dish further. You can swap the tomato paste for tomato juice, or use another medium tomato instead. Choose your spices to taste — I like it spicier, but since this dish is meant for kids too, I keep the spices minimal. Salt to taste; the tomato paste adds a pleasant tang, so it's best to salt at the end. Plate the finished dish and scatter fresh herbs over the top. A fresh vegetable salad pairs perfectly with it. Enjoy!