How to cook pork with cabbage in a pan. Cabbage stew with pork recipes are very tasty. Pork stew with cabbage and tomato sauce

Once upon a time, when I was little, there were a lot of cabbages. But there was little meat. It was almost non-existent in stores. And when they put it on the counter, it was mostly bones. Later, when I was “lucky” to work in a store, I found out where these bones come from and where the meat goes. Of course, there was meat on the market, but again, not for everyone, because it was expensive. I repeat, there was a lot of cabbage, and therefore, they cooked it very often. Sometimes with “such”, and sometimes with meat. I liked it better with meat! I think you will like it too. I'm not sure that my grandmother cooked exactly the way we will cook. But what I am sure of is that we will succeed, because we will cook with love.

Ingredients: cabbage, bell peppers, carrots, onions, tomatoes, lemon, pork, vegetable oil, salt, ground pepper mixture.

It is better to prepare everything in advance, so that later you do not run around the kitchen, from the stove to the refrigerator, but from the refrigerator to the sink. Wash the vegetables well and pat dry with a paper towel.

Cut the meat into strips, one and a half centimeters thick and five centimeters long. Almost like for azu.

Let's do the same with peppers. First, cut them in length, and then cut them into half rings.

Cut the tomatoes into slices. Not small, but just right.

With carrots, everything is so simple. Grate it on a coarse grater. We don't cook plov.

We put a brazier on the stove and heat it up. Fire to the fullest. We strongly heat the oil and carefully, so as not to burn ourselves, lower the meat into the brazier with a slotted spoon. It will sizzle, and we will mix it. Literally in front of your eyes, the pieces will turn red. We will catch them on a plate and set aside for now.

Let's wait until the oil warms up again and start frying the onion. Stir it from time to time so it doesn't burn.

As soon as the onion begins to turn pink, send the carrots to the brazier. Stir and continue to fry for a couple more minutes, not forgetting to stir. Nothing should burn.

Smell the smell of fried carrots? No? Let's wait another minute. That's it, it's time to put the bell pepper. Salt. Half a tablespoon will be enough. Stir and add half a teaspoon of sugar. Turn the heat up to just above medium and cook for another minute. Remember that nothing should burn?

We add tomatoes to our vegetable roast and ... That's right! Stir and wait until the tomatoes release juice.

Here's how they let their "tomato" juice into our brazier, add two hundred grams of boiling water or meat broth. And send the fried meat to bathe in this splendor. Let's make the fire half as small as the average, so that the "bulbs" appear evenly and take care of the cabbage.

Cabbage cut into strips. If you prefer squares, you can cut into squares. It will not affect the speed of fire and taste. You can shake the chopped cabbage a little with your hands so that it takes up less space. Only without fanaticism.

We put the cabbage in the roaster. We do not mix! Add another one hundred and fifty grams of broth or boiling water and cover the brazier with a lid. Fire, a little more than a small one.

Remove the lid after half an hour. Be careful not to get burned by the steam. The cabbage should decrease in volume, become much softer and change color into soft tones.

Salt, half a tablespoon, pepper according to personal preferences and squeeze half a lemon. Mix and cover with a lid. We continue to simmer for another hour on low heat.

Ready cabbage can be eaten sprinkled with herbs and flavored with sour cream. And it is possible without "no one". And it will be delicious anyway.

Meat and cabbage dishes are often called bigus. The recipe for bigus from fresh cabbage is possible. Bigus is a Polish name. Today we will cook the usual stewed pork with potatoes and cabbage in a saucepan on a gas stove.

Pork is usually cooked quickly, but if your meat is old, then the cooking time may be longer. We determine the readiness of the dish by the readiness of the meat: when the pork is stewed to softness, then cooking can be completed - all other ingredients will cook faster. Most often, a shoulder blade, a shank, a loin, a brisket are used for stewing, but other parts, as well as meat with a bone, can be used.

Prepare the ingredients: peel the potatoes, carrots and onions, defrost the pork if it is from the freezer.

Cut the meat into small pieces and put on fire.

We grate the carrots, chop the onion and add all this to the meat, which is fried on the stove. Fry everything together until light golden brown.

In the meantime, the meat and vegetables are fried, we will have time to cut the potatoes into cubes.

Put the fried meat with onions and carrots in a saucepan.

Add peeled and chopped potatoes to them.

Pour all this with a glass of water, salt and put to stew under the lid.

In the meantime, chop the cabbage. This can be done with a shredder, a special knife, or the most ordinary knife.

Immediately add the cabbage to the meat.

Add tomato paste to meat. If necessary, add more water. The water should be at the same level as the contents of the pot, or a little more.

We stew our pork with potatoes and cabbage a little more than an hour from the start of boiling under a closed lid over low heat.

We chop greens - any that is available (dill, parsley, green onions).

Let's add greens to our dish. Pepper a little and add a bay leaf.

Braised pork with cabbage and potatoes is ready. We got a tasty and hearty dish for everyday lunches and dinners.

You can eat the dish on its own or with fresh vegetables. A vegetable salad or sauerkraut is also suitable. Yes, they won't interfere.

Cut the meat into cubes. The size is optional, but, of course, it will be convenient if it is a piece, so to speak, for one bite. Salt, pepper and stir.

A small digression. Pork neck meat is probably the juiciest meat, and I advise you to take it. For the proposed time, it should be well prepared. If in doubt and want to stew it more, then do it better in a frying pan as follows - after frying, cover the frying pan with a lid, make a minimum fire and simmer the meat almost to the desired softness.

Heat the pan, add a couple of tablespoons of vegetable oil and fry our meat on all sides over high heat.

Peel the onion and cut into quarter-rings or cubes.

Transfer the meat from the pan to the pan in which you will stew everything. I have this pressure cooker. In the same pan, add a couple more tablespoons of vegetable oil and fry the onion until light golden brown. Add sugar.

While the onions are fried, peel and grate the carrots. If you have a desire to cut it into a cube - please cut it. Add another tablespoon or two of vegetable oil and fry everything together for another minute.

Next, add tomato paste, chopped tomatoes with juice (half a can) to the pan, or, if you are cooking from fresh tomatoes, cut them into a medium-sized cube (in my opinion, removing the skins from fresh tomatoes is a completely unnecessary action). Stir and fry for another minute. Turn off and add the roast to the meat.

The weight of cabbage indicated in the ingredients is a whole head of cabbage.

As I said at the beginning, the first step was to pour cold water over the cabbage and leave it to soak in a bowl for about 15 minutes. It's time to get it out, shake it several times so that all the water flows out and cut into small pieces.

Add cabbage to our vegetables and onions. There is also water or broth and simmer over low heat for about 15 minutes. Since the cabbage is fresh, tender, it cooks very quickly. During this time, she will already settle down. Then add salt, allspice, cumin, bay leaf and mix everything well.

Now we are already cooking until the desired softness of the cabbage. Perhaps it will be 5 minutes (if you want the cabbage to crunch a little), or maybe 15 - try it and decide for yourself. Yes, it depends on the cabbage itself. If the cabbage is already winter, then it will take much more time, I would say 30 minutes, no less.

That's all. The dish turns out with a rich taste, hearty and tasty. Many people add sour cream during stewing, but personally I am against it, because although I am a lover of sour cream, I prefer not to put it in this dish, I like to eat it with brown bread. The husband will definitely add sour cream, so here at will.

Serve sprinkled with a mixture of five peppers. Sour cream - separately, you can, for example, decorate with parsley. One of the serving ideas is in fresh cabbage leaves.

Enjoy your meal!

A common recipe for delicious stewed cabbage with pork. Braised cabbage with pork is a popular dish, especially in autumn and winter. After all, it is very satisfying, which means it gives a lot of energy, which is so necessary to fight the cold. It is customary to stew cabbage with fatty meat, so pork is just right. In addition to cabbage, mashed potatoes are often prepared - this tandem is also very common and acceptable by many. Cook with pleasure, bon appetit!

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Braised cabbage with pork

Ingredients and how to cook

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ingredients for 3 servings or - the number of products for the servings you need will be calculated automatically!’>

Total:

Cooking time: 1 hour

Step by step cooking

Step 1:

To prepare the dish, take fresh cabbage, good fatty pork - cabbage loves fatty meat, so it is often cooked with fatty meats or poultry - with pork, goose, duck. As additives, use onions, carrots, bay leaves. oil is useful if the pork is not fatty.

Step 2:

Wash the pork well, drain, remove the skin, if present, cut into medium-sized pieces, the brisket with fatty layers is excellent.

Step 3:

Pour a little oil into the bottom of a pot or cauldron and place the pieces of pork, fry with constant stirring.

Step 4:

Prepare the vegetables: chop the onion, carrot and tomato into small cubes. Instead of tomatoes, you can take a spoonful of tomato paste.

Step 5:

Chop fresh cabbage.

Step 6:

Send the onions and carrots to the meat for frying, mix, fry a little. Salt, pepper.

Step 7:

Add shredded cabbage.

Step 8:

Stir and simmer the cabbage under the lid until soft.

Step 9:

Lastly, add chopped tomatoes, adding a little water if needed. Stew cabbage with pork until cooked, at the end put a couple of bay leaves.

Step 10:

Serve hot with fresh herbs.

Braised cabbage with pork - what could be better for lunch?

If you want to cook a full-fledged dinner from cabbage, then by all means stew it with meat according to the classic recipe. Braised cabbage with pork is an appetizing low-calorie dish. Thanks to the well-chosen composition and proportions of vegetables, cabbage turns out to be very tasty.

With tomato paste, stewed cabbage creates an excellent gastronomic duo, acquiring juiciness and tenderness. For fresh vegetables, you will also need onions and carrots. Since cabbage loves fat, when choosing meat, give preference to offers streaked with lard. If you have a lean piece, then add a little lard or any other fat when frying the pulp.

When buying white cabbage, choose late varieties with pale green leaves. It is these heads of cabbage that have accumulated the maximum of useful trace elements. For frying meat and vegetables, take any refined oil. Use spices according to your taste.

Ingredients:

fresh cabbage - 500 grams;
onion - ½ head;
coarse salt - to taste;
carrots - ¼ root;
pork pulp - 300 grams;
tomato paste 25% - 1-2 tablespoons;
black pepper, ground - to taste;
bay leaf - 2 pieces;
vegetable oil - 1 tablespoon.

How to cook stewed cabbage with pork

Wash the pork and pat dry. Cut off the skin, cut out the bones, cartilage and cut into small pieces.

Remove the top leaves from the cabbage fork and cut into pieces. Shred the cabbage into thin shavings and lightly remember until the juice is released.

Place the pan on the stove and heat up. Pour in a little vegetable oil and transfer the prepared meat. Fry while stirring.

Peel the onion and carrot and separate the desired amount. Cut into small cubes and combine with fried meat. Mix the ingredients and fry for 3-4 minutes. Pepper and salt the mass, simmer at a low intensity of fire.

Heat up another deep frying pan, pour in some oil and put in the shredded cabbage. Fry while stirring over medium heat. After boiling the liquid, add the tomato paste and mix.

After 2-3 minutes, combine with fried meat, cover with a lid and simmer until cooked.

Put the bay leaf, if necessary, lightly salt. Serve stewed cabbage with pork as a full meal or with a side dish of rice or buckwheat, boiled potatoes.

Pork turns out very tasty if you stew it with vegetables. Pork stewed with cabbage is especially popular. The recipes for this dish are varied, they can be found in the cuisines of different nations. Many housewives have their own unique recipe for such a dish, but it is never too late to add new ones to the cookbook. After all, despite the fact that the main components in these recipes are the same, the result is different due to the difference in cooking methods, spices and additional ingredients.

Cooking features

You can stew pork with sauerkraut or fresh, red or white cabbage - each option has its own unique recipe. But, despite the differences, the basic principles of cooking delicious stewed pork with cabbage are about the same.

The main secret of a delicious dish is the quality of the products used for its preparation. The main ingredient of the dish to which this material is dedicated is pork. To choose in order to put out, it is better to young meat, the fat of which is white. Meat that has not been frozen is juicier. Therefore, it is advisable to take steamed or chilled pork for stewing with cabbage. If frozen meat is used, then it must be allowed to thaw gradually, otherwise it will be dry and tasteless in the finished dish.
Pork stewed with cabbage turns out tastier if the meat was with fat. You can also make this dish with ribs.
Fresh cabbage, if it is used for cooking, must be freed from the upper leaves, which are usually wilted, and chopped into not too thin strips. The optimal width is 2–3 mm. Such cabbage will retain crunchiness and look appetizing.
Sauerkraut, if it is sour, needs to be soaked. Too salty cabbage should be washed. Then the cabbage is squeezed out so that excess moisture comes out of it. Only after that is she ready to cook a delicious pork dish out of her.

Don't overdo it with vegetables. Remember that you are cooking stewed pork with cabbage, and not vice versa.

Pork stew with cabbage and tomato sauce

pork - 0.5 kg;
cabbage - 0.75 kg;
carrots - 100 g;
onion - 100 g;
garlic - 3 cloves;
tomato paste (or sauce) - 50–75 g;
bay leaf - 2 pcs.;
vegetable oil - as needed;
salt, black ground pepper - to taste.

Rinse the pork, soak in salted water, remove the veins and films, dry with a kitchen towel and cut into pieces, as for goulash.
Peel the garlic and cut into small pieces with a knife.
Peel the onion and cut into thin half rings or quarter rings.
Wash the cabbage, free from withered upper leaves, chop.
Peel and wash carrots. Grate on a Korean salad grater or a regular grater, but not too finely.
Pour oil into a deep frying pan and heat.
Put the pork and fry it over high heat until a thin crust forms.
Reduce heat to medium and add onion and garlic to skillet. Fry them together with the meat, stirring, for another 10 minutes.
Add carrots, stir, fry for another 5 minutes.
Transfer the pork to a cauldron or thick-walled pan. If the size of the pan allows, then you do not need to shift the meat from it anywhere.
Add cabbage. Mix it with fried pork.
Put tomato paste, spices, salt on top. Pour in some water.
Cover the cauldron with a lid and put on fire. It shouldn't be too intense.
Simmer the dish, stirring occasionally, until the cabbage is soft. If the water evaporates earlier, then it must be added. You do not need to pour in a lot of water, otherwise it will not have time to evaporate in time and the cabbage will be digested, it will become too soft and shapeless.

Cabbage cooked according to this recipe has a pleasant, slightly sour taste that harmonizes well with pork. There is a ready dish taken without a side dish, but if desired, you can add boiled rice or potatoes.

Pork stew with cabbage and sour cream

pork tenderloin - 0.3–0.35 kg;
white cabbage - 0.5 kg;
onion - 100 g;
carrots - 100 g;
a mixture of dried vegetables and herbs - 5 g;
vegetable oil - 100 ml;
sour cream - 50 g;
salt and ground pepper - to taste.

Wash the cabbage. Remove the top damaged leaves. Chop the cabbage into thin strips, put in a saucepan.
Pour half a glass of water, salt. Put on a quiet fire and simmer for 15 minutes after boiling. Drain the vegetable broth.
Peel the onion and cut into half rings, trying to make them as thin as possible.
On a coarse grater, grate the previously peeled and washed carrots.
Heat half of the oil indicated in the recipe in a deep frying pan. Put onions and carrots in it, fry them for 10 minutes.
Transfer cabbage from the pan to the pan with onions and carrots. Stir. Fry everything together over low heat for another 10 minutes.
Wash the pork tenderloin, dry and cut into small cubes or strips, as for beef stroganoff.
In a separate pan, fry the pork in oil.
When the pork is covered with a delicious crust, transfer it to a pan with cabbage. Sprinkle with a mixture of dried vegetables and herbs, if desired, pepper, be sure to salt.
Add sour cream, mix everything and simmer over low heat under the lid for another 10-15 minutes. Lift the lid occasionally and stir the food to prevent it from burning.

This dish does not require a side dish, but it goes well with mashed potatoes, so it is often served with it.

Pork ribs stewed with cabbage

pork ribs - 0.7 kg;
white cabbage - 0.7 kg;
carrots - 100 g;
onion - 100 g;
tomato paste - 50 g;
sweet paprika - 5 g;
ground black pepper - 5 g;
salt - to taste;
provencal herbs - 10 g;
vegetable oil - 50 ml;
dry red wine (optional) - 50 ml.

Wash a piece of pork, pat dry with a towel and cut into ribs. Salt them and sprinkle well with black pepper.
Heat the oil in a frying pan and fry the ribs in it on both sides until a crust forms. This must be done on a fairly intense fire.
Transfer the ribs to a casserole or heavy-walled pot.
In the pan where the ribs were fried, put the onion cut into small cubes and the carrot grated on a coarse grater. Turn down the fire. Saute vegetables over low heat for 10 minutes.
Sprinkle the sautéed onions and carrots with herbes de Provence or other herb mix of your choice. Add paprika and tomato paste. Stir. Simmer everything together over low heat for 10 minutes.
Transfer the tomato-vegetable mixture from the pan to the cauldron, covering the meat with it.
Wash the cabbage, after separating the withered upper leaves from the head. Cut into bite-sized pieces. Chop into thin strips, not too long.
Put the cabbage in a cauldron with meat and other vegetables.
Stir the contents of the cauldron, salt, pour in a little dry wine and a decoction drained from the cabbage (you can also pour one cabbage decoction).
Cover the pot with a lid and place on the stove. On a low heat, simmer the dish until cooked, stirring it occasionally and making sure that all the water does not boil away. Cooking time at this stage is 30-40 minutes.
Turn off the heat and leave the dish covered for another 15 minutes.

According to this recipe, you can stew pork ribs with sauerkraut. In this case, you do not need to pre-boil the cabbage, the wine will also be superfluous. Instead of wine and cabbage broth, you can use pure water.

Pork stew with red cabbage

pork tenderloin - 0.5 kg;
red cabbage - 0.5 kg;
green apple - 0.2 kg;
cranberries (fresh or frozen) - 50 g;
cumin - 2-3 g;
ready-made seasoning with salt for pork - 20 g;
vegetable oil - as needed.

Prepare the cabbage and finely chop it.
Wash the tenderloin and cut into small pieces.
Remove the core from the apple, cut the flesh into small cubes.
Heat the oil in a deep frying pan and put the cabbage in it. Simmer it on low heat for 15 minutes.
Add apples and cranberries to the cabbage, mix, continue to simmer for another 5 minutes.
In another pan, fry the meat, sprinkling it with seasonings.
After 5 minutes, pour a glass of water into the meat, cover the pan with a lid and simmer for another 15 minutes.
Put the cabbage in a baking dish, put the pork on top and sprinkle with cumin.
Cover the dish with foil and put in an oven preheated to 200 degrees for half an hour.
Remove the foil, turn off the oven, leaving the pork with cabbage in it for another 10 minutes.

This unusual dish is best served with fresh tomato salad, which will emphasize its unique taste.

Braised pork with cabbage is a hearty and very tasty dish that can be served without a side dish and any sauce. Plus, it's not hard to cook.

Cooking features

The main secret of a delicious dish is the quality of the products used for its preparation. The main ingredient of the dish to which this material is dedicated is pork. To choose in order to put out, it is better to young meat, the fat of which is white. Meat that has not been frozen is juicier. Therefore, it is advisable to take steamed or chilled pork for stewing with cabbage. If frozen meat is used, then it must be allowed to thaw gradually, otherwise it will be dry and tasteless in the finished dish.
Pork stewed with cabbage turns out tastier if the meat was with fat. You can also make this dish with ribs.
Fresh cabbage, if it is used for cooking, must be freed from the upper leaves, which are usually wilted, and chopped into not too thin strips. The optimal width is 2–3 mm. Such cabbage will retain crunchiness and look appetizing.
Sauerkraut, if it is sour, needs to be soaked. Too salty cabbage should be washed. Then the cabbage is squeezed out so that excess moisture comes out of it. Only after that is she ready to cook a delicious pork dish out of her.

Don't overdo it with vegetables. Remember that you are cooking stewed pork with cabbage, and not vice versa.

Pork stew with cabbage and tomato sauce

pork - 0.5 kg;
cabbage - 0.75 kg;
carrots - 100 g;
onion - 100 g;
garlic - 3 cloves;
tomato paste (or sauce) - 50–75 g;
bay leaf - 2 pcs.;
vegetable oil - as needed;
salt, black ground pepper - to taste.

Cooking method:

Rinse the pork, soak in salted water, remove the veins and films, dry with a kitchen towel and cut into pieces, as for goulash.
Peel the garlic and cut into small pieces with a knife.
Peel the onion and cut into thin half rings or quarter rings.
Wash the cabbage, free from withered upper leaves, chop.
Peel and wash carrots. Grate on a Korean salad grater or a regular grater, but not too finely.
Pour oil into a deep frying pan and heat.
Put the pork and fry it over high heat until a thin crust forms.
Reduce heat to medium and add onion and garlic to skillet. Fry them together with the meat, stirring, for another 10 minutes.
Add carrots, stir, fry for another 5 minutes.
Transfer the pork to a cauldron or thick-walled pan. If the size of the pan allows, then you do not need to shift the meat from it anywhere.
Add cabbage. Mix it with fried pork.
Put tomato paste, spices, salt on top. Pour in some water.
Cover the cauldron with a lid and put on fire. It shouldn't be too intense.
Simmer the dish, stirring occasionally, until the cabbage is soft. If the water evaporates earlier, then it must be added. You do not need to pour in a lot of water, otherwise it will not have time to evaporate in time and the cabbage will be digested, it will become too soft and shapeless.

Video recipe for the occasion:

Pork stew with cabbage and sour cream

pork tenderloin - 0.3–0.35 kg;
white cabbage - 0.5 kg;
onion - 100 g;
carrots - 100 g;
a mixture of dried vegetables and herbs - 5 g;
vegetable oil - 100 ml;
sour cream - 50 g;
salt and ground pepper - to taste.

Cooking method:

Wash the cabbage. Remove the top damaged leaves. Chop the cabbage into thin strips, put in a saucepan.
Pour half a glass of water, salt. Put on a quiet fire and simmer for 15 minutes after boiling. Drain the vegetable broth.
Peel the onion and cut into half rings, trying to make them as thin as possible.
On a coarse grater, grate the previously peeled and washed carrots.
Heat half of the oil indicated in the recipe in a deep frying pan. Put onions and carrots in it, fry them for 10 minutes.
Transfer cabbage from the pan to the pan with onions and carrots. Stir. Fry everything together over low heat for another 10 minutes.
Wash the pork tenderloin, dry and cut into small cubes or strips, as for beef stroganoff.
In a separate pan, fry the pork in oil.
When the pork is covered with a delicious crust, transfer it to a pan with cabbage. Sprinkle with a mixture of dried vegetables and herbs, if desired, pepper, be sure to salt.
Add sour cream, mix everything and simmer over low heat under the lid for another 10-15 minutes. Lift the lid occasionally and stir the food to prevent it from burning.

This dish does not require a side dish, but it goes well with mashed potatoes, so it is often served with it.

Pork ribs stewed with cabbage

pork ribs - 0.7 kg;
white cabbage - 0.7 kg;
carrots - 100 g;
onion - 100 g;
tomato paste - 50 g;
sweet paprika - 5 g;
ground black pepper - 5 g;
salt - to taste;
provencal herbs - 10 g;
vegetable oil - 50 ml;
dry red wine (optional) - 50 ml.

Cooking method:

Wash a piece of pork, pat dry with a towel and cut into ribs. Salt them and sprinkle well with black pepper.
Heat the oil in a frying pan and fry the ribs in it on both sides until a crust forms. This must be done on a fairly intense fire.
Transfer the ribs to a casserole or heavy-walled pot.
In the pan where the ribs were fried, put the onion cut into small cubes and the carrot grated on a coarse grater. Turn down the fire. Saute vegetables over low heat for 10 minutes.
Sprinkle the sautéed onions and carrots with herbes de Provence or other herb mix of your choice. Add paprika and tomato paste. Stir. Simmer everything together over low heat for 10 minutes.
Transfer the tomato-vegetable mixture from the pan to the cauldron, covering the meat with it.
Wash the cabbage, after separating the withered upper leaves from the head. Cut into bite-sized pieces. Chop into thin strips, not too long.
Put the cabbage in a cauldron with meat and other vegetables.
Stir the contents of the cauldron, salt, pour in a little dry wine and a decoction drained from the cabbage (you can also pour one cabbage decoction).
Cover the pot with a lid and place on the stove. On a low heat, simmer the dish until cooked, stirring it occasionally and making sure that all the water does not boil away. Cooking time at this stage is 30-40 minutes.
Turn off the heat and leave the dish covered for another 15 minutes.

Pork stew with red cabbage

pork tenderloin - 0.5 kg;
red cabbage - 0.5 kg;
green apple - 0.2 kg;
cranberries (fresh or frozen) - 50 g;
cumin - 2-3 g;
ready-made seasoning with salt for pork - 20 g;
vegetable oil - as needed.

Cooking method:

Prepare the cabbage and finely chop it.
Wash the tenderloin and cut into small pieces.
Remove the core from the apple, cut the flesh into small cubes.
Heat the oil in a deep frying pan and put the cabbage in it. Simmer it on low heat for 15 minutes.
Add apples and cranberries to the cabbage, mix, continue to simmer for another 5 minutes.
In another pan, fry the meat, sprinkling it with seasonings.
After 5 minutes, pour a glass of water into the meat, cover the pan with a lid and simmer for another 15 minutes.
Put the cabbage in a baking dish, put the pork on top and sprinkle with cumin.
Cover the dish with foil and put in an oven preheated to 200 degrees for half an hour.
Remove the foil, turn off the oven, leaving the pork with cabbage in it for another 10 minutes.

This unusual dish is best served with fresh tomato salad, which will emphasize its unique taste.

Braised pork with cabbage is a hearty and very tasty dish that can be served without a side dish and any sauce. Plus, it's not hard to cook.