This authentic Bulgarian dish combines savory pork or beef with the rich flavors of tangy fermented cabbage (Свинско със кисело зеле), creating a delicious and warming meal perfect for the cold months.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
Ingredients (For Four People)
- 600 grams of pork or beef (cut into cubes)
- 1 medium sour cabbage (about 1 kg), chopped
- 1 large onion, finely chopped
- 2 tablespoons sunflower oil
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon savory (чубрица)
- 1 teaspoon salt (if needed, depending on the saltiness of the cabbage)
- 1 bay leaf
- 500 ml water or broth (2 cups)
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Sauté the Meat
In a large pot, heat the sunflower oil over medium heat. Add the cubed pork or beef and sauté until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set it aside.
Step 2: Sauté the Onion and Cabbage
Add the chopped onions and sauté in the same pot for 5 minutes until softened. Add the chopped sour cabbage and continue to cook for another 5-7 minutes, stirring occasionally until the cabbage softens.
Step 3: Add Spices and Meat
Return the browned meat to the pot with the onions and cabbage. Add the paprika, cumin, black pepper, savory, and bay leaf. Stir well to combine all the flavors.
Step 4: Add Water or Broth
Pour enough water or broth into the pot to cover the mixture. Stir gently, bring to a boil, and then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally. The meat should become tender, and the flavors will meld beautifully.
Step 5: Adjust Seasoning and Serve
Taste the dish and adjust the seasoning if necessary (depending on the saltiness of the cabbage, you may not need to add more salt). Once the meat is tender and the cabbage has absorbed the flavors, remove the bay leaf and serve hot.
Tips and Tricks
- Cabbage Saltiness: Sour cabbage can vary in saltiness. Taste your cabbage before adding additional salt to the dish.
- Meat Choice: Pork is the traditional choice for this dish, but beef can be used for a heartier flavor.
- Chef’s Recommendation: Add a few pieces of smoked sausage or ham to the dish for extra depth of flavor. For stronger flavors, paprika can be preheated at step 2 when sauteing the onions and the cabbage.
Serving Suggestions
Sour cabbage with meat pairs perfectly with fresh crusty bread or a Shopska salad. A side of roasted potatoes or polenta (качамак) is also a great complement to this rich, hearty meal.
Wine Matching
This rich and hearty dish pairs well with a robust red wine like Bulgarian Mavrud or Melnik varieties, which can balance the savory meat and tangy cabbage with their earthy notes.
Nutritional Information (per serving)
- Calories: 500 kcal
- Protein: 30g
- Fat: 25g
- Carbohydrates: 20g
- Fiber: 8g
Dietary Modifications
- Gluten-Free: This dish is naturally gluten-free, containing no wheat-based ingredients.
- Dairy-Free: The recipe does not contain any dairy products, making it suitable for those with lactose intolerance.
Storage Suggestions
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
About Sour Cabbage with Meat (Свинско със кисело зеле)
Sour cabbage (кисело зеле) is a traditional staple in Bulgarian households, especially during the winter months. It is fermented cabbage, known for its tangy flavor and numerous health benefits, including high levels of probiotics and vitamins. This dish combines the strong, savory taste of pork or beef with the tang of the cabbage, making it a perfect comfort food for cold weather.
Cultural Context
In Bulgaria, sour cabbage is often prepared in large quantities during late autumn and stored for the winter months. The combination of pork and fermented cabbage is a typical meal during Christmas and winter holidays, as it provides a hearty and warming dish that feeds the whole family. This traditional recipe is deeply rooted in Bulgarian rural life, where preserving food for winter has been a vital part of the culture for centuries.
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