How to stew pork with potatoes and cabbage in a tomato correctly so that it turns out delicious, the products do not boil and do not remain tough? Read the step-by-step recipe with photos and the subtleties of cooking. Video recipe.
Stewed pork with potatoes and cabbage in tomato has no seasonality, the dish is cooked both in summer and winter. This nutritious and satisfying meal will please even the most fastidious of eaters. It is perfect for dinner or lunch. The recipe uses pork, but you can take any other type of meat for the dish, for example, beef, veal, lamb, chicken, rabbit, turkey, etc. All products are pre-fried, this will preserve the integrity of the pieces and make the dish more delicious. But if you have a middle-aged or tough type of meat, then it is advisable to first stew it under the lid until half cooked. You can also skip the roasting process, and immediately start stewing. Then the food will turn out to be more dietary and with fewer calories, but not so tasty either.
In addition to the main ingredients, you can add carrots and onions to the dish, which are fried with meat. Fresh cabbage can be completely replaced with sauerkraut, or the two types can be used in equal proportions. Twisted tomatoes or tomato juice are used instead of tomato paste. Replace the tomato with a little water or broth. A spoonful of sour cream will add tenderness to the dish. Herbs can be placed depending on the season: fresh, frozen, dried. As you can see, this recipe is very variable, therefore, based on the same products, you can create new culinary masterpieces all the time.
- Caloric content per 100 g - 295 kcal.
- Servings - 4-5
- Cooking time - 1 hour 45 minutes
Ingredients:
- White cabbage - 500 g
- Tomato paste - 2-3 tablespoons
- Potatoes - 4-5 pcs.
- Vegetable dressing - 1-2 tablespoons
- Pork - 500-700 g
- Ground black pepper - a pinch
- Adjika - 1-2 tablespoons
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
Step by step cooking braised pork with potatoes and cabbage in tomato sauce, recipe with photo:
1. Wash the cabbage and dry it with a paper towel. Chop it finely with a sharp knife.
2. In a skillet, heat a little oil and add the cabbage. Fry it over medium heat until it becomes light yellow. During this time, the cabbage will have to decrease in volume by almost half.
3. Peel the potatoes, wash and cut into medium-sized cubes, slices, cubes, sticks, or another size.
4. Remove the fried cabbage from the pan, add a little oil and fry the potatoes until lightly browned.
5. Wash the meat, dry it with a paper towel and cut into medium-sized pieces.
6. After the potatoes in a skillet, fry the meat until golden brown. Cook it on a fire a little over medium so that it is golden brown on all sides, which will seal all the juice in the meat.
7. Place the fried meat, potatoes, and cabbage in a large skillet. Mix everything and continue frying for another 5-7 minutes.
8. Add tomato paste, adjika and vegetable dressing to the skillet. Season with salt and pepper.
9. Stir the food, pour in 100 ml of drinking water and bring to a boil. Cover the pan with a lid, simmer the heat and simmer the pork with potatoes and cabbage in a tomato for half an hour. Serve hot. You don't have to cook anything for a side dish, because this is an independent meal.
See also a video recipe on how to cook stewed cabbage with potatoes and chicken.
