Pork breast with sautéed cabbage

Name: Pork breast with sautéed cabbage - Manuela N.
Ingredients: 600g pork belly; 2 pickled cabbages; 2 onions; 200g smoked ribs (from the rib); 50ml oil; 1 bunch of dill; paprika; pepper

Meat - Pork breast with sautéed cabbage by Manuela N. - Recipia

Pork Belly with Sautéed Cabbage Over the weekend, I made pork belly with sautéed cabbage again, a recipe I prepare a few times a year, especially when I find good pickled cabbage. I use pork belly with some fat, but not excessively thick, along with smoked ribs. Onion is a must, and I never add garlic here. I start with the cabbage, which needs to be soaked to remove excess salt, and I never skip this step. Quick Info Total time: 2.5 - 3 hours (including preparation) Preparation time: about 20-30 minutes (depending on how quickly you can chop and squeeze the cabbage) Cooking and baking time: approximately 2 hours Servings: 4 Difficulty: easy, but it takes some time Recipe type: traditional winter dish, great for lunch Ingredients 600 g pork belly (preferably with some fat) 2 medium pickled cabbages (well soaked beforehand) 2 onions 200 g smoked ribs 50 ml oil 1 bunch of dill (optional) paprika (to taste) pepper (to taste) Preparation Method 1. Start with the pickled cabbage. Soak it in cold water for a few hours to reduce the saltiness. Change the water a couple of times, depending on how salty the cabbage is. Once it has soaked, chop it finely and squeeze it as much as possible. 2. Cut the pork belly into suitable pieces, not too small, about the size of a large spoon. Leave the smoked ribs whole if they are thin; if not, cut them between the bones. 3. Chop the onion finely. It doesn’t have to be perfect, but I want it to cook evenly. 4. In a large pot, heat the oil. Add the pieces of pork belly and fry them for 4-5 minutes on each side, just enough to get a crust and a light browning. Remove them to a plate. 5. In the same oil, add the chopped onion and sauté for 2-3 minutes until it softens. Add paprika and pepper to taste, and mix immediately to prevent the paprika from burning. 6. Add the chopped and squeezed cabbage, then the smoked ribs. Mix well to combine everything. 7. Add enough water to cover the cabbage without drowning the mixture, and let it simmer on low heat with a lid for about an hour. Stir occasionally to prevent sticking. 8. After an hour, place the pork belly pieces on top of the cabbage and transfer the pot to the preheated oven. Leave it for at least an hour at a moderate temperature. Occasionally, turn the meat and gently stir the cabbage. 9. When the cabbage has reduced well and the meat is browned, remove the pot, set the meat aside for a few minutes, and add the finely chopped dill to the cabbage (if using). Mix well and return the meat, then let it bake for a few more minutes to combine everything. 10. Remove the pot and serve the dish hot, with polenta or fresh bread, after letting it rest for 5 minutes. Why I Make This Recipe Often This recipe pairs perfectly with Romanian pickled cabbage. I love that it’s not complicated and doesn’t require me to stand by it all day. The flavor is balanced, with the saltiness of the cabbage, the smokiness of the ribs, and the fat that melts from the pork belly. If there are leftovers, they can be easily reheated the next day. Tips and Variations Tips - Soaking the cabbage is important; otherwise, the dish will be too salty. - Don’t add too much water at the beginning; the cabbage will release liquid as it cooks. - You can taste halfway through cooking and add salt only if necessary; usually, it’s not needed. - If you don’t like dill, it can be omitted without any issues. Substitutions - Pork belly can be replaced with another fatty cut of pork, such as shoulder or even pork chops with skin, as long as it’s not too lean. - Smoked ribs are not mandatory, but they add a unique flavor; without them, the dish will be simpler. Variations - If you want a version without smokiness, just use pork belly. - It also works with sweet cabbage, but then you need to add salt and a bit of vinegar or lemon juice at the end for flavor. - It can also be made without meat, just with cabbage and vegetables, but it won’t be the same recipe. Serving Ideas - The best way to enjoy it is with warm polenta, but it can also be served with fresh bread. - A pickled or fresh hot pepper on the side is great if you like it spicy. - It works well as a main dish, especially for lunch. Frequently Asked Questions 1. Can I use fresh cabbage instead of pickled? Yes, you can, but the flavor will be different. You will need to add salt and a bit of vinegar or lemon juice at the end to get a taste closer to the original. 2. How long should I soak the cabbage? It depends on how salty the pickled cabbage is. Usually, I soak it for at least 2-3 hours, changing the water twice. If the taste is still strong, I extend the soaking time. 3. Can I skip the smoked ribs? Yes, it can be made without them, but the flavor will be simpler. The smokiness adds extra aroma and richness. 4. What if the cabbage doesn’t reduce in the oven and there’s too much liquid? You can leave the pot uncovered for the last 20-30 minutes to let the liquid evaporate. 5. Can everything be prepared on the stovetop without the oven? Yes, but you won’t achieve the same browning of the meat. If you don’t have an oven, keep it on low heat, with the lid placed only halfway, and stir often. Nutritional Values (Estimation) One serving (out of 4): Calories: approximately 600-700 kcal (depending on the fat content of the meat) Protein: 35-40 g Fat: 45-50 g Carbohydrates: 10-15 g (from cabbage and onion) Values are indicative and vary based on the type of meat and how fatty the pork belly is. If you use different meat or trim the fat, the calories will decrease. Storage and Reheating This dish stores well in the refrigerator in a covered container for 2-3 days. It can be easily reheated on low heat with a bit of water or in the oven. After reheating, the flavor is even better, but the texture of the cabbage becomes softer. I do not recommend freezing, as the cabbage changes texture. If there are leftovers, I reheat them every time I eat.

Preparation

The cabbage is soaked in cold water for a few hours to release its salt. It is sliced finely and squeezed well. The meat is cut into suitable pieces. The onion is finely chopped. In a pot, oil is heated and the meat is fried for 4-5 minutes on both sides. The meat is removed, and in the same oil, the onion is sautéed for 2-3 minutes. Paprika and pepper are added. The chopped cabbage and smoked ribs are mixed in well, and water is added to cover the cabbage. It is simmered for an hour, stirring occasionally. The pieces of meat are placed on top of the cabbage in the pot and put in the oven for at least an hour. Occasionally, the meat is turned and mixed with the cabbage. Towards the end, the pot is removed, the meat is set aside, and finely chopped dill is added, mixing well. The meat is returned, and it is kept in the oven until the cabbage is sautéed and there is no more liquid, and the meat is well browned. It is served with polenta or fresh bread. Enjoy your meal! Other fatty pork can also be used. Dill is optional; it can be omitted if you do not like it.

Pork breast with sautéed cabbage

Preparation

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