pork and cabbage

Ground pork and cabbage or stuffed cabbage casserole: layers of cabbage and ground meat in tomato sauce, this is pure comfort food.

Ground Pork and Cabbage

oz smoked bacon (preferably in one piece)

onion

lbs pork

savory

dried dill seeds (or some dried dill)

rice

tomatoes (14 oz/ 400 g each)

sour cream

2.5 lbs cabbage (1 medium or ½ a larger one)

vegetable oil

chicken stock

bay leaves

sweet paprika

¼ - ½ teaspoon hot paprika (to taste)

fine sea salt and pepper

Cook bacon

Cook bacon: Cut the bacon into small cubes. Heat a heavy-bottomed pan and fry the bacon until some of the fat has rendered about 2 minutes.

Cook onions

Cook onions: Add the finely chopped onion and continue cooking until the onions are golden.

Brown meat

Brown meat: Add the ground meat and the dried herbs and cook, breaking the lumps, until nicely browned.

Cook rice

Cook rice: In the meantime, cook the rice in salted water until half cooked. Read the package&#39;s instructions and cook the rice for a bit more than half the recommended time. According to the instructions, mine was supposed to be cooked for 16 minutes, so I only cooked it for about 10 minutes; it was still a bit grainy in the middle. Drain the rice and add it to the browned meat.

Puree tomatoes

Puree the canned tomatoes. Add 1 tablespoon tomato puree and 2 tablespoons sour cream to the meat, the sweet and the hot paprika, and some salt and pepper to taste.

Cook cabbage

Cook cabbage: Chop the cabbage finely. Heat 2 tablespoons oil in a very large pot and cook the cabbage until golden, about 10 minutes, stirring often, until golden all over. Add one cup chicken broth and the bay leaves, cover, and simmer for about 15 minutes. Adjust the taste with salt and pepper.

Preheat

In the meantime, preheat the oven to 200 degrees Fahrenheit/ 400 degrees Fahrenheit.

Assemble casserole

Assemble the casserole: Mix the tomato puree with the remaining sour cream. Pour 1/3 of the mixture into a large casserole dish. Spread all over. Layer ½ of the cabbage and about 1/3 of the remaining tomato puree mixture. Spread the meat in an even layer over the cabbage, cover with the rest of the cabbage. Pour the rest of the tomato puree mixture evenly over the cabbage.

Bake

Bake for about 30-40 minutes until the rice is cooked and the casserole is nicely colored.

Serve

Serve with potatoes or bread and more sour cream (or yogurt for a lighter version).

A quick and easy stir fry recipe using ground pork, cabbage and mushrooms in a delicious Asian inspired sauce.

Pork and Cabbage Stir Fry

extra virgin olive oil

pork

cabbage

mushrooms

salt & pepper

cilantro

tamari or coconut aminos

creamy almond butter (or other nut butter)

rice vinegar

sesame oil

sriracha

garlic

ginger (or ginger paste)

Whisk the ingredients for the sauce together in a small bowl and set aside.

Pour olive oil into a large skillet and place over medium heat.

Once hot, add onions and cook for 2 minutes until starting to soften.

Add the ground pork to the pan and cook until browned, breaking up with a spatula as it cooks, about 4-5 minutes.

Add the mushrooms and cabbage to the skillet, toss to combine with the pork and onions and let cook down for 5-7 minutes until the mushrooms have given off their water and the cabbage has softened.

Pour the sauce into the skillet and stir to combine.

Turn off the heat and season with salt and pepper to taste.

Garnish with freshly chopped cilantro and serve.

This is such a great recipe...was searching for a red cabbage recipe that wasn't just a side dish! So tasty, didn't have mushrooms so added some kale for greens &amp; a touch of water to wilt it down &amp; soften the cabbage. Devoured it, can't wait to eat the leftovers tomorrow

Made this tonight. It was soooo good. Definitely will make again

Not only was this a really delicious, easy dinner, but it was so beautiful! I'll be making this again and again.

This combination has me rushing to the store to grab all the ingredients today! Looks marvelous!

A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift

Pickled red cabbage

red cabbage finely shredded

1tbsp coarse sea salt

cider vinegar

red wine

granulated sugar

2tsp black peppercorn

yellow mustard seed

Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.

Put the vinegar, wine, sugar (300g if you prefer a sharper flavour or 400g for a sweeter taste), peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.

Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.

Top 3 pork and cabbage recipes from across the web

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Ground Pork and Cabbage

Pork and Cabbage Stir Fry

Pickled red cabbage

Top 3 pork and cabbage recipes from across the web

The most viewed pork and cabbage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ground Pork and Cabbage

Pork and Cabbage Stir Fry

Pickled red cabbage

The most viewed pork and cabbage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine