New Cabbage Stew with Pork Chop

Ingredients

• 600 g — Pork chop
• approx. 700 ml — Water or chicken stock
• 50 g — Long-grain rice
• 650 g — Cabbage
• 100 g — Spring onion, white onion or red onion
• 170 g — Tomatoes
• 70 g — Carrots
• 1 generous tbsp — Fresh dill (or dried)
• 2–3 cloves — Crushed garlic
• 2 — Bay leaves
• a few berries — Whole or ground black pepper
• 2–3 tbsp — Ajvar, zacuscă or tomato sauce
• to taste — Salt

Preparation

1. Boil the pork chop in enough water to cover it, with a pinch of salt and 2 bay leaves, for about 30 minutes.
2. Strain the resulting broth to remove any foam, then add the shredded cabbage and rice rinsed in 2 changes of water.
3. Simmer for about 20–30 minutes, then add the finely grated carrot, diced tomatoes and chopped onion (you can use white or red onion if spring onion is not available).
4. If you want the stew to be slightly sour, add 1–2 tablespoons of vinegar or a glass of sour bran broth to taste.
5. Simmer on low heat for another 5–7 minutes, then add the freshly chopped dill and season to taste with salt, whole black pepper, crushed garlic and optionally a teaspoon of sweet paprika or tomato paste for a more colourful dish!

Recipe in pictures

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