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 lately have a little time, I had been looking on the internet yesterday. Trying to find new, fascinating ideas, inspirational dishes that I’ve never tasted before, to delight my family with. Looking for a long time but couldn’t come across lots of interesting things. Just before I wanted to give up on it, I found this delightful and easy dessert simply by luck over Suncakemom. It seemed so yummy on its pic, it called for urgent action.
It absolutely was easy to imagine just how it is created, how it tastes and how much my hubby will love it. Mind you, it is extremely simple to delight him when it comes to desserts. Yes, I am a lucky one. Or perhaps he is.Anyhow, I visited the site and simply used the comprehensive instuctions which were coupled with great pics of the method. It just makes life much simpler. I can suppose it is a bit of a inconvenience to take photographs in the midst of baking in the kitchen as you may typically have sticky hands and so i sincerely appreciate the effort and time she put in to build this post and recipe conveniently followed.
Having said that I’m inspired presenting my personal formulas in the same way. Thanks for the concept.
I had been tweaking the original mixture to make it for the taste of my loved ones. I have to tell you it absolutely was a great outcome. They enjoyed the taste, the overall look and enjoyed having a treat like this during a lively week. They ultimately demanded even more, more and more. Thus the next occasion I’m not going to commit the same miscalculation. I am gonna double the volume to get them happy.
For more cabbage in stew recipes check out 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.