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Second course
Stewed cabbage with meat and potatoes

Braised Cabbage with Pork and Potatoes

Hearty braised cabbage with pork and potatoes. I love braised cabbage and make it all sorts of ways: with soy sauce, with raisins, with apples, with hot dogs, with sausage. But the most filling version brings together cabbage, potatoes, and meat. In my recipe that meat is pork, cut for a quick sear.

Maria

Recipe author

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Composition / ingredients

Servings:

Cabbage

600

Pork

300

Water

300

Tomatoes in their own juice (mine were chopped)

150

Potatoes

Carrots

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 4 g

Fats 28 % 5 g

Carbohydrates 50 % 9 g

92 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you braise cabbage with meat and potatoes? Gather your ingredients. Wash and peel the root vegetables well. Pull off any limp outer leaves from the cabbage as needed. Rinse the meat, pat it dry, and cut it into small pieces.
Step 2:

Cut the carrot into small cubes.
Step 3:

Shred the cabbage. I chopped mine fairly coarsely with a knife, but you can slice it thin on a mandoline or shredder.
Step 4:

Sauté the carrot in a high-smoke-point vegetable oil for about 2 minutes, stirring constantly.
Step 5:

Add the meat to the pan with the carrot. Cook, stirring, for about 10 minutes.
Step 6:

Season with salt and pepper. Pour in 100 ml of water and braise, covered, for about 20 minutes.
Step 7:

Cut the potatoes into cubes.
Step 8:

Add the cabbage and potatoes to the pan. Season with salt and pepper and stir. Cook for about 5 more minutes. Pour in 200 ml of water, cover the pan, and braise for about another 15 minutes, until the vegetables are tender. Adjust the water to your taste and to how quickly it cooks off (you may need to add a little more).
Step 9:

Add the tomatoes in their own juice. Braise for another 5–7 minutes.
Step 10:

Chop the herbs. I used parsley, but you could add dill, cilantro, or any herb blend you like.
Step 11:

Sprinkle the cabbage, meat, and potatoes with the chopped herbs, stir, and take it off the heat. Serve hot. Enjoy!

The tomatoes in their own juice can be swapped for fresh tomatoes, ketchup, or tomato paste.
Besides pork, you can use any other meat in this dish. Keep in mind that the cooking time, flavor, and calorie count will change. Beef, for example, takes longer to cook than pork, while chicken breast or turkey cooks faster.
Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always adjust the spices and seasonings to your own taste! If you're using a seasoning for the first time, remember that some are easy to overdo — chili pepper especially.