Pork with savoy cabbage is a very simple recipe that doesn't take much time to cook. But the result of the dish will definitely impress anyone. Therefore, pamper your family and friends with such a delicious lunch or dinner.
Recipe content:
- How to choose the right Savoy cabbage?
- How to store savoy cabbage properly?
- Ingredients
- Step by step cooking
- Video recipe
How to choose the right Savoy cabbage?
You can buy savoy cabbage in the supermarket or in the market, its cost is slightly more expensive than white cabbage. For the preparation of cold appetizers and salads, heads of cabbage should be chosen, weighing about 500 g. For cooking lasagna, cabbage rolls and stewing cabbage, choose larger stumps.
When buying cabbage, choose round cabbages with a rather loose structure and highly corrugated leaves. Depending on the variety of Savoy cabbage, the leaves should be dark or light green in color.
Cabbage should not be dense. It should be free of damage from rot or insect larvae. If the top leaves of the cabbage are dry, it means that the head of cabbage has been on the counter for a long time and there is a possibility that inside it, the leaves have lost a significant part of the moisture. The stalk should be white, without dots, brown coarse veins and black spots.
How to store savoy cabbage properly?
Immediately, we note that Savoy cabbage, like white cabbage, is not stored for a long time, since it has much thinner leaves, which quickly lose moisture and begin to wither. However, if you plan to cook a head of Savoy cabbage immediately after purchase, then take care of its storage.
The remainder of the fresh head of cabbage must not be washed to avoid the formation of mold between the leaves. The outer leaves of the rest of the head of cabbage should also not be touched, but it is better to place the stump in a plastic bag and store in the refrigerator.
- Caloric content per 100 g - 235 kcal.
- Servings - 20
- Cooking time - 30 minutes
Ingredients:
- Savoy cabbage - 1 kg
- Pork - 500 g
- Garlic - 2 cloves
- Bay leaf - 2 pcs.
- Allspice peas - 5 pcs.
- Refined vegetable oil - for frying
- Salt to taste
Cooking pork with savoy cabbage
1. Wash the meat under running water, dry it with a paper towel, cut off excess veins, film and cut it into pieces about 3-3.5 cm in size.
2. Wash the savoy cabbage, dry it and chop it into thin strips.
3. Peel the garlic, wash and also cut into strips.
4. Heat a frying pan with refined vegetable oil, set a high heat and send the meat to fry. Fry it in high heat for about 7-10 minutes, stirring occasionally, so that the meat grabs a crust and retains all the juiciness.
5. When the meat is slightly browned, add the chopped savoy cabbage and garlic to it.
6. Fry cabbage with meat for about 10 minutes, then pour 50 g of drinking water, close the pan with a lid and simmer the dish over low heat after boiling for about 20 minutes. You can serve stewed pork with savoy cabbage as an independent dish or as a side dish for potatoes, spaghetti, porridge or rice.
See also the video recipe on how to cook pork with cabbage.
