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Braised Cabbage with Pork in a Skillet
Instructions
Prepare all the ingredients you need.
Finely chop the onion.
Cut the pork into small pieces. Try to choose meat that is not too fatty, and it is best to trim off any excess fat. You can swap the pork for chicken fillet – that is tasty too.
Shred the cabbage as finely as possible, using a special grater or a knife.
Heat the sunflower oil in a skillet, add the onion, sauté it lightly, then add the meat. Fry over medium heat for 7-10 minutes, depending on the size of the pieces. The meat should be almost cooked by the time you add the cabbage, because it will go on stewing together with it.
Add the shredded cabbage, stir, and cook first under the lid for 10 minutes, then for another 10 minutes without the lid. I do not add any water – under the lid the cabbage releases enough juice of its own.
Once the cabbage turns soft, add salt, pepper and your favourite spices. Add 2 tablespoons of tomato paste and stir. Pour in 100-150 ml of water (depending on how much liquid is in the pan). Stew for another 5-7 minutes. At the end of cooking, stir in finely chopped fresh herbs, mix and take off the heat. The braised cabbage with pork in a skillet is ready.Bon appetit!
Tips
- 1
Have the meat almost cooked before the cabbage goes in – otherwise stewing with the cabbage will not finish cooking the pork. Small pieces (1.5-2 cm) cook through faster.
- 2
Do not add water at the start – the cabbage gives off plenty of juice under the lid. Too much water makes the cabbage "boiled" rather than "stewed".
- 3
Add the tomato paste at the end – its acidity slows down the softening of the cabbage. Add it once the cabbage is already soft.
- 4
Do not be shy with the spices – bay leaf, allspice, caraway, coriander. The same principle works in other braised cabbage dishes.
Video
FAQ
Which cabbage should I choose? +
For stewing, white cabbage of autumn varieties (September to November) is ideal – dense, juicy and crisp. Late varieties such as "Valentina", "Amager" and "Slava" hold their shape well during stewing. Young cabbage (summer) softens too quickly and falls apart into mush. Red cabbage looks attractive but is less juicy and takes longer to stew. Napa or savoy cabbage is not suited to this recipe, as they are too delicate. The ideal head size is 1.5-2 kg: convenient to cut and to store. Avoid cabbage with a damaged stem and spots on the leaves. Sauerkraut is already a different recipe (bigos, borscht).
Which meat is best? +
The classic choice is pork with some fat (neck, brisket, shoulder). The fat coats the cabbage and gives a rich flavour. Lean pork (tenderloin) will turn out dry. Alternatives: chicken fillet (cooks faster, 5-7 minutes), chicken on the bone (wings, thighs – juicier), beef (stews longer, at least 40 minutes, but more aromatic). Smoked sausage (hunter's, Krakow) makes a "hunter's" version. Pork or beef mince gives a quick dish straight away. For fasting or for vegans, replace the meat with fried mushrooms or with pulses (beans, lentils). Ready-made smoked meat (bacon) is always a safe bet.
How long does braised cabbage keep? +
In the fridge, in a covered container – 3-4 days. The next day the flavour is brighter, as the ingredients have "made friends". Reheat it on the stove over medium heat with 2-3 tablespoons of water added (if it has dried out), or in the microwave for 3-5 minutes. In the freezer – up to 2 months, in portions in containers. Defrost it in the fridge for 6-8 hours, then reheat in a pan. After thawing, the texture of the cabbage changes (it becomes softer), but the flavour is preserved. It is a great option for a "lunch for the week" – cook a big batch at once and freeze it for 3-4 meals.
Which side dish should I serve it with? +
A classic of the Russian table: with mashed potatoes (the sauce from the cabbage "hugs" the mash), boiled potatoes, or "country-style" fried potatoes. With boiled rice or buckwheat for a "hearty lunch". With black or grey bread, solyanka-style. With pickled cucumbers or marinated tomatoes for a Russian "snack" serving. Alongside home-made kvass or compote. For the "man's" version, with a shot of vodka and a pickled cucumber. For a "fasting" serving, with boiled potatoes in their skins. With potato pancakes or fritters for a Polish or German "bigos" version. Garnish with fresh herbs before serving to brighten it up.
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