Pork with cabbage and cloves - Dana Drobnjak
Pork with cabbage and cloves.
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Pork with cabbage and cloves - Dana Drobnjak
Pork with cabbage and cloves.
- 500 g of pork
- 1 onion
- 2 cloves of garlic
- 1 carrot root
- 1 kg of fresh cabbage
- 1 teaspoon cumin
- 2 tablespoons of balsamic vinegar
- so
- ground pepper
- 1 tablespoon of tomato puree
- 1 teaspoon of ground red pepper
For the nails:
- 1 egg
- 2 tablespoons of oil
- 250 g of flour
- so
- 120 ml of water
- Cut the meat into cubes, season with salt and pepper, cover with 2 tablespoons of balsamic vinegar and let stand for 30 minutes.
- Chop the fresh cabbage, add salt and leave to stand.
- Fry the meat on 2 spoons of oil until golden brown on all sides, add finely chopped onion and garlic, fry a little, then add chopped carrot, cover with a little water and simmer on low heat until the meat is soft.
- Add the chopped cabbage to the meat and cook uncovered for 5-6 minutes, stirring occasionally to soften the cabbage.
- Add ground red pepper, 1 teaspoon of cumin, (put 1 teaspoon of cumin seeds on a chopping board, cover with a few drops of oil and chop with a knife) 1 tablespoon of tomato puree mixed in 1 dcl of water.
- Cover and simmer over low heat until the cabbage is soft, adding water occasionally as needed.
- While the cabbage is stewing, make the knuckles.
- Put 1 egg, water, salt, oil in a bowl, add flour and beat everything well, let it stand for 10-15 minutes.
- Put 2 liters of water in a bowl to heat up, when it boils, take out the cloves with a teaspoon, lower them into the boiling water and cook for 15 minutes. Drain the cooked cloves, cover with cold water, drain again and add to the cooked meat and cabbage. Mix, sprinkle with chopped parsley, cool and serve.
