Braised Cabbage with Pork.

This recipe for тушёная капуста, or braised cabbage, is one of the tastiest recipes I’ve had in a long time. I first tried it when I was making cabbage filling for a batch of pirozhki (recipe to come later!), and it was so good that I ate about half the bowl before I had a chance to use it as stuffing! Healthy, yummy, and substantial, this cabbage and meat dish is a fabulous one-pot dinner with huge flavor.

IMG_1186

INGREDIENTS
3/4 pound of pork (or chicken), cubed
1 large onion, chopped
3 carrots, peeled and grated
3/4 cup sour cream, divided
1 medium head of cabbage, shredded
2 tsp salt
1 cup canned crushed tomato
1 tbsp brown sugar
3/4 tsp pepper
1/8 tsp cumin
1/8 tsp Mrs. Dash
2 bay leaves
olive oil

DIRECTIONS

Heat oil in a large pot and brown the pork until cooked through. Remove from pot and place in a large bowl with the shredded cabbage.

 In the same pot where you browned the pork, saute carrot and onion until softened.
IMG_1177
Remove from heat and mix in 2 tbsp sour cream. Then add this to the bow with the cabbage.

Heat a bit more olive oil in the pot and transfer in the cabbage mixture, along with the crushed tomato, the rest of the sour cream, and the salt, brown sugar, pepper, cumin, Mrs. Dash, and bay leaves.

IMG_1179

Stir well and cover with a tight-fitting lid. Cook on medium heat, stirring regularly, until the cabbage is softened–about 30 minutes.

Remove the bay leaves and enjoy piping hot! Приятного аппетита!

Advertisements

One thought on “Braised Cabbage with Pork.

Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s