Pickled cabbage with pork pulp and baked sausage

Name: Pickled cabbage with pork pulp and baked sausage
Ingredients: 1 pickled cabbage; 1 piece of boneless pork shoulder of about 800 g; 1 homemade sausage; 1 onion; 1 green onion; 1 carrot; 1/2 red bell pepper; 100 g peeled tomatoes; 1/2 bunch of fresh dill; 1 tablespoon of pepper paste with kapia; salt; pepper; 1 teaspoon of sweet paprika; 1/2 teaspoon of dried thyme; 2 tablespoons of tomato paste; 2 tablespoons of oil.

Diverse - Pickled cabbage with pork pulp and baked sausage by Sorina F. - Recipia

We wash the cabbage, remove the core, and let it sit for a few minutes in cold water to desalinate. This step is essential, as salty cabbage can influence the final taste of the dish. Once the cabbage has desalinated sufficiently, we drain it well and chop it finely, ensuring that we get uniformly sized pieces for even cooking. Pork is next on our list. We wash it in cold water under running water and cut it into suitable pieces so that it cooks well and absorbs the flavors from the sauce. We peel the onion, chop it finely, and slice the green onion into thin rounds. After peeling, we cut the red pepper and carrot into small cubes to add a splash of color and texture to our dish. In a large pot, we heat the oil over medium heat. Once the oil is well heated, we add the pork and brown it on all sides until it has a golden crust, which will add depth to the flavor. After the meat is browned, we add the chopped onion, carrot, green onion, and red pepper. We sauté them for 2-3 minutes, stirring constantly, to allow the flavors to combine. Now it’s time to add the chopped cabbage. We cover everything with water and season with salt, pepper, and a teaspoon of paprika, which will bring a slightly smoky flavor. We let the mixture boil until the amount of water reduces by half. Then, we add the peeled and chopped tomatoes, dried thyme, tomato paste, finely chopped fresh dill, and the sweet pepper paste. We mix the ingredients well, and if we notice that the mixture is too thick, we add a little water to achieve the desired consistency. After mixing everything, we pour the composition into a baking dish. We level the mixture nicely, and on top, we cut a few slices of sausage into rounds, which we place evenly. We cover the dish with aluminum foil to retain moisture inside. We place the cabbage in the preheated oven at a medium temperature, allowing it to cook well so that the flavors meld together. After about an hour, we remove the foil and leave the dish in the oven for another 10-15 minutes until a delicious, golden crust forms on top. Once the dish is ready, we take it out of the oven and let it rest for a few minutes before serving. It is a hearty dish, full of flavors and colors, perfect for a family meal or with friends. Enjoy your meal!