Potatoes with Pork, Cabbage and Green Beans
by Editorial Staff
You can balance the flavor and nutritional benefits of pork dishes by adding plenty of vegetables. I cook potatoes, cabbage, onions, carrots, and green beans. Meat and vegetables are separately pre-fried – so they will be much tastier in the finished dish. During stewing, vegetables retain their integrity, complementing the flavor of the rest of the ingredients, and the meat becomes soft and just melts in your mouth.
Servings: 5
Ingredients
- Pork (pulp) – 350 g
- Potatoes – 400 g (4 pcs.)
- White cabbage – 200 g
- Green beans (frozen or fresh) – 100 g
- Onions – 70 g (0.5 pcs.)
- Carrots – 90 g (1 pc.)
- Salt – 0.5 teaspoon
- Ground black pepper – 0.2 teaspoon
- Bay leaf – 1 pc.
- Ground paprika – 1 teaspoon
- Vegetable oil – 60 ml (4 tablespoons)
Directions
- Cut the meat into small strips.
- Pour 2 tablespoon into the pan. tablespoons of vegetable oil and put the pieces of pork in the hot oil.
- Fry over medium heat until lightly browned, about 7-8 minutes.
- Chop the cabbage thinly. Pour 1 tablespoon into another pan. a spoonful of vegetable oil, put the cabbage, and fry. The cabbage should soften and brown slightly. It will take 7-9 minutes.
- Combine meat and cabbage in a saucepan, add 70-80 ml of water and simmer everything under a lid for 10 minutes over low heat.
- In parallel, cut the potatoes into medium cubes, put them in a pan, and fry in the oil leftover from cooking the meat. Cook the potatoes for about 10 minutes, until half cooked, it should lightly brown.
- Cut the onions and carrots into thin cubes.
- Transfer the fried potatoes to the saucepan with the cabbage and meat.
- Pour 1 tablespoon into the pan where the potatoes were fried. a spoonful of vegetable oil put onions with carrots, and fry until soft, 5-7 minutes.
- Add the green beans to the pot of meat and vegetables.
- Transfer the fried onions and carrots along with the oil there.
- Also send salt, black pepper, paprika and bay leave to meat and vegetables. Pour in the water so that it almost covers the vegetables (I needed 250 ml).
- Bring the stew to a boil and simmer over low heat, covered, for 15 minutes, or until vegetables are tender. Then stir gently and serve.
Enjoy your meal!
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