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
Cabbage with Suckling Pig
Cabbage with Suckling Pig

Instructions

  1. Season the pieces of meat well with salt and pepper and sear them in 50 g clarified butter.
  2. 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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