for Pork and Cabbage Stew Sauté finely chopped onion, garlic and sage in olive oil.
Then add large pieces of meat and fry for a few minutes, stirring constantly.
When meat is nicely brown, add finely chopped tomatoes and adjika.
Simmer everything together for 10 minutes; add finely sliced cabbage , basil and rosemary.
Season with salt to taste, add shredded dill and pour in 0/5 cup of water. Cover and simmer for 20-25 minutes over very low heat, stirring occasionally.
When cabbage and meat are soft, the dish is ready.
Serve hot with greens, tomatoes or cucumbers.
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Comments For This Post 1 Trackbacks For This Post Recipe for Pork Escalopes with Alchermes (de Medici) Liqueur | Italian Food Recipe s | Geniuscook - Healthy Nutrition, Tasty Food, Simple Recipe s Says:
February 4th, 2009 at 6:57 pm [...] this liqueur and nutmeg. Due to the liqueur, the meat becomes reddish in color and very succulent. Pork escalopes perfectly team up with pickled vegetables served as a side [...]
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