Pasta with cabbage and meat

Pasta with Cabbage and Meat

Total preparation time: 50 minutes
Cooking time: 30 minutes
Servings: 4

When it comes to comfort food, pasta with cabbage and meat is definitely a choice that combines tradition with a unique taste. This savory recipe, which was a discovery for me at a friend's house, offers a perfect combination of the soft texture of cabbage and the flavor of meat, complemented by al dente pasta. It is a dish that brings together simple yet characterful ingredients. Let's begin our culinary journey!

Ingredients:

- 1 small cabbage (about 600 g)
- 500 g pork (shoulder or leg are the best options)
- 200 g pasta (penne is recommended, but you can use other shapes as well)
- 1 garlic clove
- 1 tablespoon chili paste (optional, for a spicy taste)
- 3-4 tablespoons tomato paste or ketchup
- 1 teaspoon dried thyme
- 1-2 tablespoons herbs de Provence
- Salt and pepper, to taste
- 2-3 tablespoons olive oil

Preparation:

1. Boiling the pasta: In a large pot, add water and a tablespoon of salt. Bring the water to a boil and add the pasta once it starts to bubble. Cook according to the package instructions, usually between 8-12 minutes, until al dente. After cooking, drain and set aside.

2. Preparing the meat: Meanwhile, prepare the meat. Cut the pork into medium-sized cubes and season with salt, pepper, and herbs de Provence. In a large skillet, heat the oil over medium heat. Once the oil is hot, add the meat cubes and let them brown for about 10 minutes, turning them halfway through to cook evenly.

3. Adding water: Once the meat is browned, add 2 cups of water to the skillet. Cover and let it simmer on low heat for 15-20 minutes until the meat becomes tender. Check occasionally and add more water if necessary.

4. Preparing the cabbage: While the meat is simmering, cut the cabbage into thin strips. Crush the garlic with a knife or use a garlic press. This step helps release the intense flavors of the garlic.

5. Combining the ingredients: When the water in the skillet has reduced by half, add the chopped cabbage. Let it soften for 5-10 minutes, stirring occasionally to combine with the meat. It is important for the cabbage to become slightly soft but not turn into mush.

6. Finalizing the dish: Add the chili paste, tomato paste (or ketchup), thyme, and mix well. Let everything simmer together for 5-7 minutes for the flavors to blend perfectly. Finally, add the crushed garlic and turn off the heat.

Serving:

This dish is served hot, and I recommend topping it with a spoonful of sour cream, which will add a creamy note and a pleasant contrast to the intense flavors of the dish. You can also sprinkle some fresh dill or chopped parsley for an extra touch of freshness.

Useful tips:

- Ingredient variations: You can replace the pork with chicken or turkey for a lighter option. You can also add some sliced carrots for a touch of sweetness.
- Types of pasta: Although penne is ideal, you can also experiment with fusilli or farfalle. The shape of the pasta can influence how the sauce clings to it.
- Oil: Use extra virgin olive oil for a richer taste, but sunflower oil is also a good choice.

Nutritional benefits:

This dish is rich in protein due to the pork, while the cabbage provides a considerable amount of fiber, vitamins C and K, as well as antioxidants. The pasta offers complex carbohydrates that will keep you full for a longer period.

Frequently asked questions:

1. Can I use sauerkraut? Absolutely! The variation with sauerkraut will add a pleasant sour taste to the dish.
2. How can I make the recipe spicier? You can add more chili paste or some chili flakes during cooking.
3. Is this recipe suitable for making in advance? Yes, it keeps very well in the refrigerator for 2-3 days, and the flavors become even more intense.

In conclusion, pasta with cabbage and meat represents a comforting dish, full of flavors and very easy to prepare. So, take your time to enjoy every step of cooking and don't hesitate to experiment with ingredients and spices. Enjoy your meal!