Pickled cabbage dish with pork rind and sausages

Name: Pickled cabbage dish with pork rind and sausages - Gina P.
Ingredients: 1 pickled cabbage; 2 carrots; 1 onion; 1 red bell pepper; 2 sticks of celery; 1 leek; 3 pieces of pork rind; 1 piece of Bucovina sausage; oil for frying; salt; pepper; tomato paste; parsley

Diverse - Pickled cabbage dish with pork rind and sausages by Gina P. - Recipia

Sometimes, when I have some good pickled cabbage and a few pieces of pork rind left over from another recipe, I quickly make this hearty dish. It seems to me the kind of recipe that is especially suitable in winter when you need something filling. I usually use a Bucovina sausage – it has the right taste, slightly smoky, but any other type of sausage works if I don’t have that one. I have never felt the need to complicate the recipe; it turns out well just like this. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 20 minutes Cooking time: 1 hour – 1 hour and 10 minutes (depending on how firm the cabbage is) Servings: 4 Difficulty: easy Recipe type: traditional winter dish, main course Ingredients 1 medium pickled cabbage (usually I use one weighing 1.5 - 2 kg) 2 carrots 1 onion 1 red bell pepper 2 celery stalks 1 leek (one piece, not very thick) 3 pieces of pork rind (about the size of your palm, cut into strips) 1 Bucovina sausage (or a semi-smoked sausage) oil for sautéing (2-3 tablespoons) salt and pepper 1 tablespoon tomato paste fresh parsley (1 small bunch) Preparation method 1. I start with the vegetables: I peel the carrots, onion, bell pepper, celery, and leek, then wash them and cut them into not-too-small cubes. I put the oil in a large pot, add the vegetables, and sauté them over medium heat, stirring occasionally. I let them cook for about 5 minutes until the onion starts to soften. 2. I cut the pork rind into thin strips and the sausage into rounds. I add them over the vegetables and stir gently. I keep everything on the heat for a few more minutes just to warm up the pork rind and sausage well. 3. I wash the pickled cabbage in several cold waters to reduce the salt and acidity. I squeeze it well with my hands and chop it finely as much as possible. I add it over the other ingredients in the pot and mix. 4. I pour in enough water to cover the cabbage almost completely (not too much, so it doesn’t end up too soupy). I let everything boil over medium to low heat, covered. I stir occasionally, and if the water evaporates too much, I add a little more. 5. When the cabbage has softened well and the liquid has reduced almost completely, I add a tablespoon of tomato paste, salt, and pepper to taste (checking first, as it depends on how salty the cabbage remained after washing). I mix and let it cook for another 2-3 minutes. 6. I turn off the heat and sprinkle finely chopped fresh parsley on top. Why I make this recipe often This recipe is practical and doesn’t require hard-to-find ingredients. Everything is made in one pot and doesn’t leave much mess in the kitchen. If I have pork rind and sausage, it’s a good way to use them efficiently. It keeps well in the fridge, and I find the taste of pickled cabbage together with the smoked meat perfect for the cold season. Tips and variations Tips If the cabbage is very salty, it’s worth washing it several times and tasting it before adding salt at the end. The pork rind should be cooked beforehand, not raw. I usually use pork rind from boiled ham or bacon. Don’t add too much water at the beginning; it’s better to add more as needed. Substitutions If you don’t have Bucovina sausage, any smoked sausage or even semi-dried sausage works. You can omit the leek if you don’t have it, but it adds a nice vegetable flavor. If you don’t want to use pork rind, you can skip it; it doesn’t affect the texture significantly, just adds a bit of gelatin and flavor. Variations Some add a bit of thyme at the end or a bay leaf while boiling. I keep it simple, but it can be adapted to preferences. You can add a little smoked or hot paprika for a different taste, but it’s not in the classic recipe. Serving ideas I serve it warm as a main course. It goes well with homemade bread or polenta. Those who prefer can add a bit of hot pepper on the side. Frequently asked questions 1. Can it be made without pork rind? Yes, if you don’t have or don’t want to use pork rind, the recipe works with just sausage. The texture will be slightly different, but the basic taste remains. 2. What do I do if the pickled cabbage is too sour? Wash the cabbage in several cold waters and squeeze it well. If it still seems too sour, you can leave the chopped cabbage in cold water for 10-15 minutes before cooking it, then drain it. 3. Can it be prepared with fresh cabbage? No, this recipe is designed for pickled cabbage. For sweet cabbage, the cooking time changes, the final taste is different, and the spices need to be adjusted. 4. Can I use another type of sausage? Yes, any smoked or semi-smoked sausage works. It’s important that it’s flavorful enough to give taste to the dish. 5. Can it be made in advance? Yes, it can be made a day ahead. The flavor intensifies a bit, and the cabbage becomes softer after sitting. Nutritional values Approximately, for one serving (out of 4): Calories: approximately 250-350 kcal (depending on the amount of sausage and pork rind) Protein: 10-13 g Carbohydrates: 15-20 g Fat: 15-20 g Sodium may be high due to the pickled cabbage and sausage, so it’s something to consider for those avoiding salt. These values are approximate; they vary depending on the type of sausage and how fatty the pork rind used is. Storage and reheating The cabbage dish with pork rind and sausage lasts 2-3 days in the fridge in a covered container. To reheat, it’s enough to put it in a pot over low heat with a tablespoon of water or in the microwave. I do not recommend freezing, as the texture of the pickled cabbage becomes unpleasant after thawing.

Pickled cabbage dish with pork rind and sausages

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