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 had been looking on the internet the other day. Looking to find new, fascinating ideas, inspirational meals that We have never tried before, to astonish my loved ones with. Hunting for a while yet couldn’t find any interesting stuff. Just before I wanted to give up on it, I stumbled on this delightful and simple treat by chance. The dessert seemed so delightful on its photo, it called for prompt actions.
It had been not difficult to imagine how it is created, how it tastes and just how much my hubby will probably like it. Actually, it is very easy to impress the man in terms of treats. Anyways, I went to the website: Suncakemom and simply followed the step by step instuctions that were coupled with great pictures of the process. It really makes life quite easy. I can suppose it is a slight effort to take snap shots down the middle of baking in the kitchen as you may most often have gross hands so I pretty appreciate the time and energy she devote to build this post and recipe conveniently followed.
With that in mind I am empowered presenting my very own formulas in a similar fashion. Thanks for the idea.
I had been tweaking the original recipe create it for the taste of my loved ones. I can say it was an incredible outcome. They enjoyed the taste, the structure and loved getting a treat such as this in the midst of a hectic workweek. They quite simply asked for lots more, a lot more. Thus the next time I am not going to make the same miscalculation. I’m going to double the volume to get them delighted.
Many Thanks to SunCakeMom for the luscious cabbage in stew recipe.
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.
