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 currently have some time, I was searching on the web yesterday. Looking for new, exciting ideas, inspiring meals that I have never used before, to treat my family with. Hunting for a while unfortunately could not come across lots of interesting stuff. Right before I wanted to give up on it, I ran across this fabulous and easy treat simply by luck on Suncakemom. The dessert seemed so mouth-watering on its pic, it called for immediate action.

It had been simple enough to imagine just how it is created, how it tastes and how much my hubby will probably love it. Actually, it is rather easy to delight him in terms of puddings. Anyway, I visited the website and followed the step-by-step instuctions that have been combined with impressive pictures of the task. It really makes life much easier. I can imagine that it’s a bit of a hassle to shoot snap shots down the middle of baking in the kitchen as you may normally have sticky hands thus i sincerely appreciate the time and effort she placed in for making this blogpost and recipe conveniently implemented.

Having said that I’m encouraged to present my own, personal dishes similarly. Many thanks the thought.

I was fine tuning the original mixture create it for the taste of my family. Need to say it turned out an incredible outcome. They loved the flavour, the structure and loved having a treat like this in the midst of a stressful week. They ultimately wanted even more, many more. So the next time I am not going to make the same mistake. I am going to twin the amount to make them delighted.

This cabbage stew recipe was provided to us by 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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