Cabbage Stew with Meat

Name: Cabbage Stew with Meat
Prep time: 20 min
Yield: 6 servings
Ingredients: 700 g Pork, cut into cubes, suitable for stewing; 1 kg Cabbage, white; 120 g Onion; 100 g Carrot; 20 ml Cooking oil; 400 g Canned tomatoes; 300 ml Water; 15 g Tomato paste; 1½ tsp Paprika, sweet; 1 Bay leaf; ½ tsp Savory, dried; Salt, to taste; Black pepper, to taste

Slow-simmered cabbage with tender pork, tomatoes and familiar savoury spices for a hearty one-pot meal.

Serves 6

Ingredients

700 gPork, cut into cubes, suitable for stewing
1 kgCabbage, white
120 gOnion
100 gCarrot
20 mlCooking oil
400 gCanned tomatoes
300 mlWater
15 gTomato paste
1½ tspPaprika, sweet
1Bay leaf
½ tspSavory, dried
Salt, to taste
Black pepper, to taste

Equipment

Pot
Knife
Chopping board
Wooden spoon

Method

Cut the pork into approximately 3 cm cubes. Slice the cabbage into thin strips. Overall cooking time: 60–75 minutes.
Heat the oil in a large pot. Use a large lidded saucepan or Dutch oven of at least 5 l.
Brown the meat in 2–3 batches so the pot is not overcrowded. Return all of the meat to the pot.
Add the onion and carrot and cook for 4–5 minutes.
Add the tomato paste and paprika and stir for about 30 seconds.
Add the cabbage in several batches, stirring between additions as it reduces in volume.
Add the tomatoes, water, bay leaf and savory.
Bring to the boil, reduce the heat, cover and simmer for about 45–60 minutes.
Stir periodically. If there is too much liquid near the end, remove the lid for the final 10–15 minutes.
The stew is ready when the pork is tender and the cabbage is fully softened.

Storage

Refrigerate for up to 4 days.

Reheat leftovers thoroughly to an internal temperature of 74°C / 165°F.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.