Sweet cabbage with aromatic roasted pork chop

Name: Sweet cabbage with aromatic roasted pork chop - Arina H.
Ingredients: 2 verses; 2 onions; ginger; dill; 2 tablespoons of broth; salt; 150 ml oil; salt; 4 pieces of pork chop; oregano; 150 ml sunflower oil; 500 ml water

Meat - Sweet cabbage with aromatic roasted pork chop by Arina H. - Recipia

The first time I made this cabbage with pork chops, I forgot to take the foil off the meat at the end, and it turned out a bit bland without any crust. Still, it was eaten without a second thought. Since then, whenever I start cooking, I set a timer to make sure I don’t forget again. I make it often because everyone in our house loves sweet cabbage; no one complains, not even when a larger leaf slips through and they have to manage chewing it. Also, if the kitchen smells of cabbage with meat, anyone nearby quickly shows up, even uninvited, to “see what you’ve made.” So, it works well for guests, family, and even served cold if needed. Plus, at least once a month, I tackle a whole cabbage; I never miss that. This is the kind of dish where you don’t need a scale, but to avoid chaos, here are some rough guidelines: it takes about an hour and a half, including washing and chopping (cabbage and meat, not just one), and it serves four normal portions (meaning enough so no one looks at the table neighbor with disdain). It’s not hard, but you need to be in the mood to chop and keep an eye on it, not just let it go on its own. I make it so often because it doesn’t require anything complicated; you don’t have to run after any obscure spices, and the ingredients are readily available at the supermarket. Plus, fresh cabbage is always easy to find, and the same goes for meat, so you have no excuses. When I have guests, I always end up making this because it’s hard to go wrong if you stick to two or three simple things: don’t burn the onions, don’t let the meat boil in water, and don’t forget to add salt to the cabbage, as it turns out bland without it. Another reason: it’s even better the next day, which can’t be said about many hastily prepared dishes. 1. I start with the cabbage since that takes the longest to chop. I remove the ugly leaves, wash it well (I don’t know, but it seems to catch all the dust from the market), cut it in half, then into quarters and slices, and finally, I chop it as thinly as I can. I don’t measure exactly, but I make sure the strips aren’t as wide as my palm, as they don’t cook evenly. 2. Next, I move on to the onions. I peel, wash, and chop them. How finely? Enough so that you don’t find huge pieces in your plate, but you don’t have to stress too much. I pour about half of the oil into a large pot over medium heat. When it’s heated (not sizzling like it does with potatoes, but you can “feel” it’s warm), I throw in the onions and start stirring. I let them cook until they’re golden, not brown, because if you burn them, you’ll end up with a bitter taste that ruins everything. In the meantime, if I want to avoid crying, I quickly turn on the hood. 3. I add the chopped cabbage over the onions, stirring a few times to let it mingle with the oil and onions. I don’t add everything at once if it doesn’t fit; I pour it in gradually. I add salt right away to help draw out the water from the cabbage and about 200 ml of water. No more, or it will turn into soup instead of a stew. I cover it and let it simmer for about half an hour over medium heat, stirring occasionally to prevent it from sticking. 4. While the cabbage is cooking, I prepare the pork chops – I wash them, pat them dry with paper so they don’t splatter everywhere, season them with salt, add pepper if I feel like it, and always sprinkle oregano (not too much, or it will overpower everything, especially if not everyone likes it). I grease a baking dish with the remaining oil, arrange the pieces of meat nicely next to each other, not piled up, so they don’t boil. I pour about 250 ml of water, cover with aluminum foil, and put them in the preheated oven (170-180 degrees) for about 30 minutes. 5. When the cabbage is almost done (meaning it’s reduced well and feels soft when you taste it), I add the tomato paste (two heaping tablespoons) and chopped dill – I usually add a hearty handful, but not everyone is a fan. Grated ginger – just a little, enough to add flavor, not so much that you feel like you’re biting into tea. I stir, let it cook for another 10 minutes without a lid to thicken. 6. I take the meat out after 30-40 minutes, check with a fork – if it comes out easily, it’s done; if not, I let it cook a bit longer and add a little more water. Finally, I remove the foil, increase the heat slightly or switch to grill mode for 10 minutes to brown it. This step matters; otherwise, the chop comes out diet-like, without flavor. 7. Serving the chop over a bed of cabbage or the cabbage next to the meat depends on your mood and how many people are at the table. Sometimes I put everything in a large bowl, and everyone serves themselves. Otherwise, I plate it, with the chop next to the cabbage, a bit of fresh dill on top, and that’s it. A good tip: don’t add too much water to the meat and don’t overcrowd the pan, or it will turn into a stew. And don’t cut the cabbage too thick, or you’ll struggle to chew it. If you prefer a tangy flavor, you can add a bit of vinegar or lemon juice at the end, but it’s not necessary. I once made it with chicken thighs when I didn’t have pork; it works, but it doesn’t have the same taste. You can serve it with polenta, but that’s not mandatory; fresh bread works too. If you want to prepare everything in a more modern style, you can grill the meat before putting it in the oven to get a bit of a crust, then transfer it to the oven. Or you can try browning the cabbage at the end without a lid, allowing it to slightly caramelize at the bottom, just be careful not to burn it. For drinks, we usually go with a dry or semi-dry white wine, but if someone wants something lighter, a blonde beer works well. For a complete meal, I often add a simple salad on the side (tomatoes, cucumbers, whatever you have in the fridge), and that’s it. As variations, you can swap the pork for chicken; it turns out lighter, but you’ll need to reduce the oven time. I’ve also tried it with sausages; you fry them a bit first and then add them over the cabbage at the end, which gives a nice flavor and fills the house with a great aroma. If you don’t have tomato paste or don’t want to use it, you can use chopped fresh tomatoes, but add them earlier so they have time to cook down. Those who can’t stand dill can leave it out or use parsley instead. Additionally, you can add grated carrots for a slight sweetness or bell peppers for color and flavor, but that’s not essential. It pairs best with hot polenta, so you can scoop both with a spoon. But when I’m not in the mood, I take homemade bread if I have it. It also goes well with summer salad, especially if you have cabbage for lunch and it’s hot outside. Those who are more indulgent might add a spoonful of sour cream on the side. Questions I’ve received or seen from others: - Can it be made with pickled cabbage? Yes, but then you shouldn’t add salt except for the meat, and you should only add the tomato paste at the end; otherwise, it will be too acidic. - If you don’t have ginger, what can you use? It’s not essential; you can skip it. Or, if you want something special, you could try a little nutmeg, but don’t overdo it. - Is it okay to use boneless thighs instead of chops? Yes, just reduce the oven time because thighs cook faster and can dry out if left too long. - Can it be made vegan? Yes, without meat; you could add large sliced mushrooms and more vegetables, but it won’t be as filling. - Can I cook the cabbage in a slow cooker? Yes, but it won’t get that slight browning from the pot; however, if you want to avoid watching it, it works. - How do you make it less greasy? Use less oil, and trim visible fat from the meat before cooking. Or choose lean meat, for sure. I’ve tried it that way, and it turns out fine, but not as “full” in flavor. Nutritional values, roughly, since I don’t calculate with a pen in hand: One serving has about 350-400 calories, depending on how much oil and meat you use. Pork chops are relatively lean; it’s not as fatty as people say. Cabbage is packed with fiber and vitamins, onions and tomato paste add flavor and some minerals, and if you don’t overdo it with the oil, it’s not heavy food. About 25 g of protein per serving, 15-20 g of fat, 15-20 g of carbohydrates (referring to cabbage plus meat, without bread or polenta). It’s filling but won’t knock you out; it’s also good for dinner, even if you feel a little lighter in the stomach. It keeps well in the fridge, even for 2-3 days without issues, in a sealed container. I usually reheat it on low heat on the stove, with a little water if it’s dried out, or in the microwave, but then I cover it to prevent splatters. The meat stays fine the next day, but it shouldn’t be left out too long after cooling. Reheated cabbage is even better, or so they say in our house. If you have too much leftover meat, you can use it in a sandwich with warmed cabbage. Ingredients – plus what each helps with: Sweet cabbage (2 medium heads, about 1.5-2 kg total): the base, fiber, adds volume and flavor, holds everything together Onion (2 large): adds sweetness and aroma; without it, the cabbage turns out sad Oil (150 ml total, half for the cabbage, half for the meat): for frying, brings out flavors; don’t overdo it, as it’s not a salad Tomato paste (2 tablespoons): for color and a bit of tang Dill (a bunch or a handful chopped): specific flavor; don’t add if you don’t like it Ginger (a small finger, grated): adds a hint of freshness; it’s not essential, but I usually include it Salt: obviously, brings out the flavor Pork chops (4 pieces, about 150-200 g each): the main protein, should be low in fat Oregano: seasons the meat, gives it a unique taste; don’t use too much Water (about 500 ml total): to prevent burning and ensure everything cooks properly, but you don’t want soup at the end.

Sweet cabbage with aromatic roasted pork chop

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