Cabbage with pork

If you’re looking for a comforting, flavourful meal, this pork cabbage recipe is a must-try. Delicious and easy to make, this dish combines tender pork with the rich flavors of cabbage, creating a hearty meal that practically melts in your mouth. While it takes a bit longer to cook, the preparation is simple and straightforward. With a little patience, you’ll end up with a dish so tasty that every bite will be a true delight for your taste buds. Perfect for cozy dinners or when you want to impress with minimal effort!

Ingredients: (for 4 servings)

• 700 g pork
• 300 ml vegetable/chicken/beef flavoured soup base, etc.
• 3 tablespoons of broth
• 4-5 cloves of garlic
• 2 teaspoons of smoked paprika
• 3 bay leaves
• fresh parsley
• 2 large or 3 medium onions
• 1 medium cabbage
• salt + pepper
• olive oil

Rinse the meat and cut it into uniform pieces. Thinly slice the cabbage and cut the onion into strips. Slice the garlic and finely chop the parsley. In a bowl, mix the broth with a glass of water and stir until well combined.

Heat the olive oil in a pot, and once hot, add the meat. Cook until it begins to turn golden brown. Using a slotted spoon, transfer the meat to a bowl and set aside. In the same pot, add the chopped onion and cook until it starts to soften.

Next, add the diluted broth, stirring well. Return the meat to the pot, then add the soup base and enough water to cover the ingredients. Cover with a lid and let it simmer over medium heat for 40 minutes, stirring occasionally. If the liquid reduces too much during cooking, gradually add more water as needed. I added about 3 cups of water throughout the cooking process.

Next, add the smoked paprika, garlic, and bay leaves. Stir well and let it cook for another 10 minutes with the lid on. Then, add the chopped cabbage, stir, and add enough water to cover the ingredients. Cover the pot and let it cook over medium heat for about an hour, or until both the cabbage and meat are very tender, and the liquid has reduced. Stir occasionally. If, after 45 minutes, there’s still too much liquid, cook the cabbage uncovered for the last 15 minutes.

Lastly, add the chopped parsley and stir to combine. Turn off the heat and remove the bay leaves. Season with salt and pepper to taste.

This dish actually tastes even better the next day, once all the flavors have had time to meld, though it’s also delicious right after cooking.

If you try the recipe, let me know how you liked it! 😊

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