Print Recipe
 Cabbage Stewed with Pork Rinds Recipe
A simple and satisfying dish. It is easy to cook, eaten "with a bang", especially with white bread toast and garlic sauce.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Moldavian Cuisine
Keyword Easy, For Beginners
Cook Time 55 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Moldavian Cuisine
Keyword Easy, For Beginners
Cook Time 55 minutes
Servings
Ingredients
Instructions
  1. Wash a piece of beef, separate it from the bone, fat and the meat part finely cut into cubes of 1 cm x 1 cm. Put it to stew in a cauldron without adding oil, the fat will melt, it will crack. Add salt and pepper, add spices to your own taste, mix.
    Wash a piece of beef, separate it from the bone, fat and the meat part finely cut into cubes of 1 cm x 1 cm. Put it to stew in a cauldron without adding oil, the fat will melt, it will crack. Add salt and pepper, add spices to your own taste, mix.
  2. Wash and peel the vegetables. Cut the cabbage coarsely, pepper into small strips, carrots into circles. I used frozen blanks of both pepper and carrot, as can be seen in the photo. Grate a very ripe tomato on a coarse grater, remove the peel. Send all the ingredients to the pork rinds. Simmer under the lid for 15-20 minutes, stirring occasionally with a spatula.
    Wash and peel the vegetables. Cut the cabbage coarsely, pepper into small strips, carrots into circles. I used frozen blanks of both pepper and carrot, as can be seen in the photo. Grate a very ripe tomato on a coarse grater, remove the peel. Send all the ingredients to the pork rinds. Simmer under the lid for 15-20 minutes, stirring occasionally with a spatula.
  3. Add salt and pepper to taste, pour boiled water, cover again and continue stewing.
    Add salt and pepper to taste, pour boiled water, cover again and continue stewing.
  4. About five minutes before the end of stewing, add 2 leaves of laurel, a few peas of black pepper for flavor, 2-3 crushed garlic cloves.
    About five minutes before the end of stewing, add 2 leaves of laurel, a few peas of black pepper for flavor, 2-3 crushed garlic cloves.
  5. Serve the dish hot. Cabbage with white bread croutons and garlic sauce is especially good (mayonnaise + crushed garlic cloves + chopped parsley and dill). Bon Appetit!
    Serve the dish hot. Cabbage with white bread croutons and garlic sauce is especially good (mayonnaise + crushed garlic cloves + chopped parsley and dill). Bon Appetit!
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