Pork and cabbage stew | Tender and flavorful in a cast iron pot
(0)
100 min
Under an hour
Sezamo
O mâncare tradițională românească autentică și reconfortantă: cuburi fragede de pulpă de porc rumenite în ceaun și înăbușite la foc domol cu varză dulce tocată mărunt, roșii pasate, cimbru aromat și mărar proaspăt.
Ingredients
Preparation method
Preparing the meat and vegetables
Cut the pork leg into bite-sized cubes of about 3 cm. Remove the outer leaves of the white cabbage, shred it finely, then sprinkle with a teaspoon of salt and massage vigorously with your hands for 2-3 minutes to soften it and release some juice. Finely chop the yellow onion and red kapia pepper.
Browning the meat and braising the stew
In a deep cast-iron pot or a spacious Dutch oven, heat the sunflower oil over medium-high heat. Add the pork cubes and brown them nicely on all sides for 8-10 minutes until they develop a pleasant golden crust.
Add the chopped onion and red kapia pepper to the meat. Sauté everything for another 4-5 minutes until the onion becomes translucent and glassy. Sprinkle in the sweet paprika, stir quickly so it does not burn, then pour in 150 ml of hot water. Cover with a lid and let the meat simmer gently over low heat for 25-30 minutes, until it becomes almost tender.
Chef's tip
Massaging the cabbage with a little salt before cooking is the secret to tender, juicy cabbage that will not dry out while sautéing.
If you prefer a traditional slightly sour note, you can add 1-2 tablespoons of scalded borș or lemon juice during the last 10 minutes of cooking.
15 min
Under an hour
