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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 most recently have some time, I was surfing on the web a few days ago. Looking to find new, interesting tips, inspirational meals that I’ve never tested before, to amaze my loved ones with. Searching for a long time but could not discover lots of interesting stuff. Just before I wanted to give up on it, I found this fabulous and simple treat simply by accident on Suncakemom. It looked so delicious on its snapshot, it called for rapid actions.

It was not difficult to imagine just how it’s created, how it tastes and how much boyfriend will probably enjoy it. Mind you, it is very simple to keep happy the man in terms of desserts. Anyhow, I visited the page and followed the simple instuctions that were coupled with nice pictures of the task. It just makes life much easier. I can suppose it’s a bit of a inconvenience to take snap shots in the middle of baking in the kitchen because you typically have sticky hands thus i really appreciate the time and effort she put in to build this blogpost .

That being said I am empowered presenting my personal dishes similarly. Many thanks the concept.

I was fine tuning the original formula create it for the taste of my family. I must say it absolutely was an awesome outcome. They loved the flavour, the consistency and enjoyed having a delicacy such as this in the middle of a hectic week. They ultimately demanded even more, a lot more. Hence next time I’m not going to commit the same miscalculation. I am gonna twin the amount .

This cabbage in stew recipe 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.

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