Licia Bobesha Recipes Cabbage Stew

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 recently have a little time, I had been looking on the web yesterday. Attempting to find new, interesting ideas, inspiring dishes that I have never tasted before, to surprise my family with. Hunting for quite some time unfortunately couldn’t come across lots of interesting stuff. Right before I wanted to give up on it, I discovered this yummy and simple treat by chance on Suncakemom. It seemed so delightful on its image, it called for prompt action.

It absolutely was easy to imagine just how it is made, how it tastes and just how much my hubby will probably like it. Mind you, it is extremely simple to keep happy the guy in terms of puddings. Yes, I’m a blessed one. Or maybe he is.Anyways, I got into the site and then used the comprehensive instuctions that had been coupled with wonderful graphics of the operation. It really makes life much simpler. I could suppose it’s a bit of a hassle to shoot photographs down the middle of cooking in the kitchen as you will often have gross hands so I seriously appreciate the time and energy she devote to make this post .

With that said I’m encouraged presenting my own formulas in a similar fashion. Many thanks for the thought.

I had been fine tuning the original formula create it for the taste of my loved ones. I can mention it absolutely was an incredible outcome. They enjoyed the flavor, the consistency and loved getting a treat like this in the middle of a lively workweek. They basically asked for more, many more. So the next occasion I’m not going to make the same mistake. I’m going to double the amount to get them happy.

All credit from cabbage stew recipe recipe goes to 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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