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 a little time, I had been looking on the internet last week. Trying to find new, intriguing ideas, inspirational recipes that I’ve never tested before, to delight my family with. Hunting for a while unfortunately couldn’t come across lots of interesting things. Right before I thought to give up on it, I ran across this tempting and simple treat simply by chance. The dessert seemed so tempting
on its pic, that required instant actions.
It had been simple enough to imagine just how it is created, how it tastes and just how much boyfriend might love it. Actually, it is quite easy to impress the man in terms of desserts. Yes, I’m a lucky one. Or maybe he is.Anyways, I went to the blog: Suncakemom and then followed the comprehensive instuctions that had been coupled with impressive graphics of the process. It really makes life much easier. I could suppose it’s a slight hassle to shoot photos in the midst of cooking in the kitchen as you may usually have gross hands therefore i highly appreciate the time and energy she put in to make this post .
Having said that I’m inspired to present my own, personal dishes in the same way. Many thanks the idea.
I was tweaking the original formula to make it for the taste of my family. Need to say that it was a terrific success. They loved the taste, the thickness and enjoyed getting a delicacy like this in the middle of a stressful week. They basically wanted more, many more. Thus next time I’m not going to commit the same mistake. I’m going to double the quantity .
There are more cabbage in stew recipes at 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.