Main course
Pork with cabbage
Fresh cabbage braised with pork and paprika — the milder, quicker relative of podvarok.
Recipe from Туѓино Јабано
- Prep
- 20 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 50 min
- Fasting
- Not suitable
Ingredients 9 ingredients
Method
- Brown the pork in the oil over a high heat. Do not stir it about too much — let a crust form on one side before you turn it.
- Add the finely chopped onion, lower the heat and sweat until soft.
- Take the pan off the heat, stir in the paprika, then return it and add the grated tomatoes, the bay leaves and the caraway.
- Shred the cabbage and add it to the pot in two or three goes, waiting for each to wilt before adding the next. Raw cabbage takes three times the room it will take five minutes later.
- Season and pour in about 200 ml of hot water — the cabbage will release a great deal of liquid of its own, so do not overdo it.
- Simmer covered over a low heat for about an hour, stirring now and then, until the meat is tender and the cabbage has darkened.
- Uncover for the last fifteen minutes to let the excess liquid go. Serve with bread and a hot pepper.
If you cannot find it
Substitutions that work outside Macedonia.
- Pork shoulder
- Pork neck or ribs; both have enough fat for a long braise.
- Caraway
- A pinch of aniseed, or an extra bay leaf; the caraway is traditional but not compulsory.
- Fresh cabbage
- Half fresh and half sauerkraut, to bring the flavour closer to podvarok.
