Cabbage with pork

Cabbage with pork is one of those recipes that reminds us of the flavors of childhood, of warm meals, and family gathering around a rich table. It is a simple yet flavorful dish that can turn an ordinary day into a special moment. Over time, this recipe has been adapted in countless ways, but the essence remains the same: a delicious mix of cabbage and meat, perfect for enjoying with loved ones.

Preparation time: 30 minutes
Cooking time: 1 hour and 20 minutes
Total time: 1 hour and 50 minutes
Number of servings: 6

Necessary ingredients:
- 1 cabbage (approximately 1.5 kg)
- 600 g pork (shoulder or leg are excellent options)
- 1 l of sour borscht (preferably homemade for a more authentic taste)
- 4 medium onions
- 1 medium carrot
- 1 bunch of fresh parsley
- 200 ml tomato juice or paste (to taste)
- Oil for sautéing (about 2-3 tablespoons)
- Spices: salt, pepper, thyme (to taste)

Preparing this traditional dish involves a few simple but essential steps to achieve a delicious result.

1. Preparing the meat: Start by washing the pork well. It is recommended to rinse it several times to remove impurities. Once done, place the meat in a large pot with cold water and let it boil over medium heat for about an hour. This step is important as it will help tenderize the meat and extract flavors.

2. Preparing the cabbage: In the meantime, take the cabbage and chop it finely or into larger pieces, depending on your preference. If you prefer softer cabbage, chop it smaller. After the meat has boiled for 30 minutes, add the cabbage to the pot and let it cook alongside the meat. The cabbage will absorb the meat's flavors, and the dish will gain a special taste.

3. Sautéing the vegetables: In a separate pan, add the oil and sauté the finely chopped onion along with the grated carrot. This combination will add sweetness and an intense flavor to your dish. Once the onion becomes translucent, add the tomato juice or paste and let it simmer for a few minutes, stirring occasionally.

4. Finishing the dish: Once the cabbage starts to soften (about 30 minutes of boiling), add the onion and carrot mixture to the pot, along with the sour borscht. Season with salt, pepper, and thyme to taste. Cover the pot with a lid and let it simmer on low heat for 15-20 minutes. This step will allow the flavors to blend perfectly.

5. Serving: Finally, add the finely chopped parsley for an extra touch of freshness. You can serve this delicious dish alongside warm polenta and hot peppers for a perfect contrast of flavors.

Useful tips:
- If you want a less acidic version, you can reduce the amount of borscht or replace it with water.
- Cabbage can be replaced with sauerkraut for a more intense flavor, perfect for the cold season.
- This dish can be stored in the refrigerator for 2-3 days, and the flavor will intensify as it sits.

Nutritional benefits:
Cabbage is rich in vitamins K, C, and B, being a low-calorie food but high in fiber, making it ideal for a healthy diet. Pork, on the other hand, provides quality proteins necessary for maintaining a balanced diet.

Frequently asked questions:
1. Can I use beef instead of pork?
Yes, you can use beef, but the cooking time will vary depending on the cut chosen.

2. What can I do if I don’t have borscht?
You can use water or meat broth, but you will need to add lemon juice to achieve similar acidity.

3. How can I make the dish spicier?
You can add fresh chili peppers or chili flakes during cooking to intensify the flavor.

Now that you have all the necessary details, all that's left is to start cooking! This cabbage with pork recipe will surely bring smiles to the faces of your loved ones and turn an ordinary meal into a true celebration of flavors. Enjoy your meal!