- Pork - 400 Grams
- Cabbage - 650 Grams
- Bow - 2 pieces
- Carrot - 1 piece
- Pickled cucumbers - 2 pieces
- Tomato paste - 2 items. spoons
- Bay leaf - 2 pieces
- Salt - - To taste
- Pepper - - To taste
- Garlic - 1 Piece
- Water or broth - 200 Milliliters
- Vegetable oil for frying - - To taste
Prepare all the necessary ingredients. In any deep dish, for example, in a cauldron or a scallop, it is necessary to roast on a slow fire the chopped onions and carrots. Now add to the onions and carrots chopped pieces of pork. Salt and pepper to taste. Add tomato paste and finely chopped cucumber. Then the main ingredient of the dish is added - chopped white cabbage. Everything is fried together on medium heat. Do not forget to stir it. After the cabbage is thoroughly fried, put the bay leaf, pour water or broth. If you need to bring to taste - salt. Then cover with a lid, the fire is made quieter and for another half an hour we leave to stew until the cabbage is completely cooked. Do not forget to get in the way. At the very end, for flavor and piquancy, generously sprinkle the dish with chopped garlic. A little more put out, about 5 minutes. Turn it off and let the dish brew. All is ready! Bon Appetit.
Servings: 3