Cabbage and pork are staple ingredients in the Romanian cuisine. So it’s no wonder that this Romanian sweet cabbage with pork recipe is like a match made in heaven. My mom used to make this recipe very often, during the winter months. It’s a perfect winter warmer and makes a great comfort food as well. It’s hearty and full of flavour. Not to mention, easy and cheap to make.
We have many different dishes that are using cabbage and pork. This is one of the easiest, using fresh cabbage – that is why it is called sweet.
The Ingredients For the Romanian Sweet Cabbage With Pork Recipe
This wonderful Romanian sweet cabbage with pork recipe only uses a few very affordable ingredients. The main ones are cabbage and pork. You can use different pieces of pork, such as chops, ribs, or belly. I like to make it with the belly because it gives this dish an extra layer of flavour due to being a fatty piece of meat. You can add a mix of parts if you are not a fan of the belly – I know some people don’t like it because it’s too fatty.
How to Make the Romanian Cabbage with Pork Recipe
Start by slicing the pork belly in bite-size pieces, and searing it into a pan with hot oil. Add the chopped onions on top, and let it cook together for around 2 minutes or so. Keep turning the pork belly, so it browns on all sides.
Add the white wine, and let the alcohol evaporate. This is very important, as you only want the nice flavour of the wine, not the alcohol in it. Next, add the chopped tomatoes and a little bit of water, if they don’t have enough juice. Add the bay leaf, put the lid on, and let it simmer over low heat for around 30-40 minutes, until the meat becomes tender.
Meanwhile, prepare the cabbage, by shredding it. Put it in a bowl and rub it with salt. This process will soften the cabbage and help it cook faster.
When the meat is tender, add the salted cabbage, chopped carrot and pepper, together with the caraway seeds. Put the lid on and let it simmer for a further 20 minutes. Check it from time to time, and mix, to prevent the cabbage from sticking to the pan.
Serve the sweet cabbage with pork with polenta or rustic bread, and a dollop of sour cream on top.
Notes and Trips:
- Whilst on this particular time I didn’t use a red pepper, it’s only because I didn’t have any. I miscalculated my shopping and used the peppers on another dish. I highly recommend not skipping the red pepper.
Romanian Sweet Cabbage With Pork Recipe
Ingredients
- 1 medium cabbage
- 2 onions
- 1 carrot optional
- 1 red pepper optional
- 500 gr pork belly
- 1 can chopped tomatoes
- 100 ml dry white wine
- 1 bay leaf
- 1 tsp caraway seeds
- 1 tsp dried thyme
- salt to rub the cabbage with
- pepper to taste
Instructions
- Heat a couple of tablespoons of oil in a pan and sear the pork belly pieces, turning it around on all sides.
- Add the chopped onions and fry for a couple of minutes.
- Pour the wine on top, and wait for the alcohol to evaporate.
- Add the chopped tomatoes, a little bit of water if it needs it, and the bay leaf, put the lid on, and let everything simmer for around 30 to 40 minutes – or until the meat is tender.
- Meanwhile, prepare the cabbage.
- Shred the cabbage and rub it with salt, leaving it in a bowl until the meat is tender.
- Once the meat is done, add the chopped carrot and the pepper.
- Add the cabbage to the pan, together with the caraway seeds and the thyme.
- Mix well, put the lid on, and let it simmer for another 20 minutes or so.
- Mix from time to time, to avoid the cabbage sticking to the pan.
- Taste and season with more salt if it needs it (shouldn't do) and pepper.
- Serve alongside polenta, topped with sour cream.
FAQ:
How to Store the Romanian sweet cabbage with pork?
Store the Romanian sweet cabbage with pork dish in a covered dish, in the fridge. Make sure to put it in the fridge after it cooled down, after a maximum of two hours since cooking.
How long does the Romanian sweet cabbage with pork last?
If stored correctly in the fridge, this sweet cabbage with pork recipe will last for up to 3 days. Do not reheat it more than once.
How to reheat the Romanian sweet cabbage with pork?
It’s good to know that you should only reheat this dish once. So, if you have more than one portion left over, put as much as you will eat in an oven-safe dish. Add a little bit of water and cover with kitchen foil. Heat the oven to 180 degrees Celsius and put the pork dish in for around 30 minutes. Make sure the meat is piping hot. The inside temperature of the pork meat has to be at least 75 degrees Celsius for it to be safe to eat.
For more similar traditional Romanian dishes, check out my recommendations below:
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