White cabbage contains a large amount of vitamin C. Cabbage is used to prepare a variety of dishes. When stewing, especially sauerkraut, vitamin C in the finished dish is enough to support the body in the winter and spring months, when colds attack, and the immune system requires additional nutrition.
It is necessary
-
- sauerkraut
- fresh cabbage
- pork and beef pulp, pitted
- hard smoked sausage
- sausages
- allspice
- red hot pepper
- sour apples
- onion
- thick-bottomed saucepan
Instructions
Step 1
Rinse pork and beef, remove films. Pat dry with a paper towel and roll in spices and salt. Fry quickly in a preheated skillet to form a crust. Put the pieces of meat, fat and juice from the pan into a saucepan with a thick bottom, add a little boiling water and put on low heat. Cover and simmer until soft. Add water if necessary to prevent the meat from burning.
Step 2
Remove damaged top leaves from fresh cabbage. Cut the head of cabbage into quarters and remove the stalk. Chop the cabbage into thin long strips, place in a colander and scald with boiling water. Chop the sauerkraut into large pieces. Put fresh and sauerkraut in a saucepan, cover with a little water. Add meat juices left over from stewing meat. Cook the cabbage for 45 minutes.
Step 3
Chop meat and sausages into large pieces. Cut the smoked sausage into cubes or thin rounds. Remove the seeds from the apples and cut into slices. Cut the pitted prunes into narrow strips.
Step 4
Boil some dried mushrooms in a little water. Pour the mushroom broth over the cabbage, chop the mushrooms into the noodles, and fry the onions in a preheated skillet until golden brown.
Step 5
Add apples, mushrooms, ready-made meat products, fried onions and prunes to boiled cabbage. Add allspice and hot peppers, salt to taste. Add dry red wine or a little tomato paste and simmer for another three hours, until dark brown.
