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 a little time, I had been browsing on the internet last week. Trying to get fresh, challenging tips, inspiring recipes that I have never tasted before, to delight my loved ones with. Searching for quite some time unfortunately couldn’t find any interesting stuff. Right before I wanted to give up on it, I came across this scrumptious and easy treat by luck over Suncakemom. The dessert looked so delightful on its photo, it called for fast actions.

It was simple enough to imagine the way it is created, its taste and just how much my husband might love it. Mind you, it is very simple to please the man when it comes to puddings. Anyway, I went to the webpage and then used the step by step instuctions that had been combined with great photos of the process. It really makes life faster and easier. I can suppose it’s a slight effort to take pics in the middle of cooking in the kitchen as you most often have sticky hands thus i highly appreciate the time and effort she devote to build this post and recipe conveniently followed.

Having said that I’m empowered presenting my very own recipe in a similar way. Thanks for the idea.

I had been tweaking the initial recipe create it for the taste of my family. Need to mention it absolutely was an incredible outcome. They loved the flavor, the overall look and enjoyed having a sweet like this during a busy week. They basically demanded lots more, more and more. So the next time I am not going to commit the same mistake. I am gonna multiply the amount to make them pleased.

The cabbage in stew recipe originally is from SunCakeMom

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.