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 most recently have a little time, I was searching on the internet a few days ago. Trying to find fresh, stirring thoughts, inspiring dishes that I’ve never tested before, to amaze my loved ones with. Searching for quite some time yet couldn’t find any interesting things. Right before I thought to give up on it, I discovered this fabulous and easy treat simply by chance. The dessert looked so mouth-watering on its snapshot, that required rapid action.

It absolutely was easy to imagine the way it’s made, its taste and how much my husband will probably like it. Actually, it is very easy to please him in terms of treats. Anyhow, I got into the webpage: Suncakemom and simply used the simple instuctions which were combined with superb pics of the procedure. It really makes life much easier. I could suppose it’s a bit of a inconvenience to take snap shots in the middle of baking in the kitchen because you normally have gross hands so that i really appreciate the time and effort she put in to make this blogpost and recipe conveniently implemented.

With that said I am inspired presenting my personal recipes similarly. Thanks for the thought.

I had been fine tuning the main formula to make it for the taste of my family. I have to mention it turned out an awesome success. They enjoyed the taste, the consistency and loved getting a delicacy like this in the middle of a stressful week. They ultimately wanted lots more, more and more. So the next time I’m not going to commit the same mistake. I am gonna multiply the amount .

cabbage in stew Credit 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.