Cabbage with Suckling Pig
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 heads white cabbage, medium-sized
- 1 kg suckling pig, cut into pieces
- 3 onion (s)
- 9 tomato (s), peeled
- 0.5 ½ bunch dill
- Paprika powder
- salt and pepper
- 100 g clarified butter, can also be less
Print Recipe
Pin Recipe Instructions
- Season the pieces of meat well with salt and pepper and sear them in 50 g clarified butter.
- Cut the cabbage into strips and knead with salt. Let stand for 15 minutes, then squeeze out and fry in 50 g clarified butter with the finely chopped onions in a large ovenproof saucepan or roaster until the onions are nice and yellow. Now add the paprika powder and fry for another 5 minutes. Add the chopped tomatoes and the meat. Fry for another 10 minutes. Then bake at 170 ° C for about 30 minutes. Sprinkle the chopped dill on top and leave in the oven for a few more minutes.
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