John Myers
White Cabbage Stew Pan
The perfect white cabbage stew pan recipe with a picture and simple step-by-step instructions.
- 0,5 head Fresh white cabbage
- 2 St. Onions
- 500 g Sliced pork
- 100 g Streaky bacon
- 2 tbsp Vegeta spice
- 2 tbsp Sweet paprika; pepper
- 1 pinch Saffron threads
- 1 pinch Sugar
- 1 pinch Nutmeg
- 2 tbsp Freshly chopped parsley
- Cut the cabbage into small pieces and then briefly bring to the boil in salted water. Remove from heat and drain in a colander. I always do that with white cabbage, because afterwards I don’t find it so bitter anymore.
- Heat the cooking oil in a sauté pan and fry the diced onions in it. Also cut the bacon into cubes and add. When everything is golden brown, add the meat and also fry on all sides. Add the vegeta, pepper and paprika.
- Now add the white cabbage. Add 125 ml of lukewarm water and simmer over a gentle heat for about 1.5 hours. Stir occasionally.
- Then open the lid, add the remaining spices to taste and continue to cook with the lid open and at a slightly higher temperature until the liquid has evaporated and the cabbage is seared a little.
- Sprinkle with parsley and enjoy. We always only have fresh white bread. Simply delicious!
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