Braised cabbage with oven-baked pork

Name: Braised cabbage with oven-baked pork - Ilinca E.
Ingredients: 1 kg pork shoulder 2; 3 kg fresh cabbage 2 large onions 1 green bell pepper 1 bay leaf thyme oil salt whole pepper ground pepper water

Meat - Braised cabbage with oven-baked pork by Ilinca E. - Recipia

Every time I buy fresh cabbage and a kilogram of pork shoulder, I end up making this recipe, especially when I need something hearty and simple to prepare for a larger group. It doesn’t require hard-to-find ingredients and you can multitask with other chores around the house while it’s cooking. I’ve noticed that although it seems voluminous at first, the cabbage shrinks quite a bit during cooking, and the flavor is a classic, home-cooked taste. Quick Info Total Time: about 1 hour and 45 minutes Preparation Time: 20 minutes Cooking Time: 1 hour and 10 minutes (including oven time) Servings: 6-8 Difficulty: easy-medium Recipe Type: main course, family meal or weekend lunch Ingredients 1 kg pork shoulder 2-3 kg fresh cabbage 2 large onions 1 green bell pepper 1 bay leaf thyme (to taste) oil (about 5-6 tablespoons, for frying meat and sautéing vegetables) salt whole peppercorns ground black pepper 2 cups of water (approximately 400-500 ml) or meat broth, if available Preparation Method 1. Wash the pork and cut it into slices not too thick, similar to those for grilling. 2. Sprinkle salt and ground pepper on both sides of the meat slices. 3. Heat 3-4 tablespoons of oil in a pan. Brown the meat on both sides just enough to form a light crust without fully frying it. Remove the pieces of meat to a plate; you’ll use them later. 4. Chop the onion and bell pepper finely. Shred the cleaned cabbage or grate it using a large grater. You can discard the core. 5. Use the leftover oil from frying the meat. In a large pot, sauté the onion for about 2-3 minutes. Add the bell pepper and sauté them together for another 2-3 minutes until softened. 6. Add all the shredded cabbage over the vegetables. Stir regularly and let it cook for a few minutes until the cabbage softens and reduces in volume. 7. Add 2 cups of water or meat broth. Stir and let it simmer over low to medium heat for about 10 minutes. 8. Add the bay leaf, a bit of thyme, and a few whole peppercorns. Adjust with salt and ground pepper to taste. Stir and let it cook for another 5 minutes. 9. Remove the pot from the heat. 10. In a heatproof dish (ideally glass), place a layer of cabbage, then arrange the pieces of meat on top. Cover everything with the remaining cabbage. 11. Place the dish in the preheated oven at 170-180°C. Let it bake for about 50-60 minutes. If you notice that the liquid is reducing too much, you can add a few tablespoons of warm water towards the end. 12. Remove the dish from the oven and serve the cabbage hot, along with the meat. Why I Make This Recipe Often It’s relatively easy to make and uses basic ingredients. It’s suitable for large portions, keeps well in the fridge for a day or two, and can be reheated as needed. You don’t need to supervise it constantly; you can work on other things while it’s in the oven. Tips and Variations Tips - Cut the cabbage as thinly as possible for even cooking. - Don’t fry the meat too much at the beginning, just enough to brown it lightly. - If you want the cabbage to be more flavorful, don’t skimp on thyme and whole peppercorns. - Stir occasionally at the beginning to prevent the cabbage from sticking to the pot. Substitutions - You can use meat broth instead of water, if available, for a richer flavor. - If you don’t have a bell pepper, you can omit it, but it adds a nice touch. Variations - Sometimes I add a tablespoon of tomato paste after sautéing the vegetables for a more intense color, but it’s not necessary. - You can also use pork shoulder with some fat for a juicier result. - If you like slightly spicy cabbage, sprinkle a bit of ground pepper at the end. Serving Ideas - When serving, you can add a spoonful of sour cream over the cabbage. - It pairs well with a slice of fresh bread or polenta. Frequently Asked Questions Can I use sauerkraut? This recipe uses fresh cabbage. If you want to try it with sauerkraut, you’ll need to reduce the amount of salt and adjust the cooking time since sauerkraut cooks faster. What type of pork is best? Pork shoulder is recommended, but you can also use chops or neck, as long as you cut the meat into not-too-thick slices. Can I prepare everything in advance and bake it the next day? Yes, you can prepare the cabbage and meat up to the step of arranging them in the dish, then keep them refrigerated. Bake in the oven when needed, adding a little extra liquid if it has evaporated overnight. How do I know when it’s done? The cabbage should be well softened, and the meat tender. If you insert a fork into the meat and it goes in easily, it’s done. The surface should be slightly browned. Can I make a smaller portion? Yes, you can easily halve the ingredients, but adjust the size of the dish as well. Nutritional Values Estimation for a medium serving (out of 8): Calories: 350-400 kcal Protein: 25-30 g Fat: 18-22 g Carbohydrates: 15-20 g (mostly from cabbage) These values are approximate and may vary depending on the type of meat, the amount of oil, and the serving method. Storage and Reheating It keeps well in the fridge for 1-2 days in sealed containers. It can be reheated in the oven or on the stovetop, adding a little water if the cabbage seems dry. Freezing is not recommended as the texture changes.

Braised cabbage with oven-baked pork

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