Difference between revisions of "Casserole of Stewed Cabbage"
RealRecipes (talk | contribs) m (Text replace - "Category:Belarusian Meat Dishes" to "Category:Belarusian cuisine Category:Meat Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* [[salt]] | * [[salt]] | ||
| − | == | + | == Procedures == |
# Shred the fresh [[cabbage]]. | # Shred the fresh [[cabbage]]. | ||
# Cut the boned [[pork]] into pieces 30 to 40 g per person and saute until golden. | # Cut the boned [[pork]] into pieces 30 to 40 g per person and saute until golden. | ||
Latest revision as of 20:04, 13 July 2012
Ingredients
- 1 kg fresh cabbage
- 2 tbsp pork fat
- 300 g pork
- 1 carrot
- 1 onion
- 2 tbsp tomato paste
- 1 tbsp 3 % vinegar
- 1 tbsp flour
- 2 tsp sugar
- spices
- salt
Procedures
- Shred the fresh cabbage.
- Cut the boned pork into pieces 30 to 40 g per person and saute until golden.
- Shred the onions and carrots into shoestrings and brown slightly.
- Place the ingredients into a stoneware pot (or casserole), add the vinegar, tomato paste, sugar, spices, salt, flour browned in butter and mixed with water and stew until done.
