4 servings
- 600 g pork belly
- 600 g cabbage
- 2 medium-sized red onions
- 1 larger yellow onion
- ½ teaspoon cumin
- 1 tablespoon pork lard
- 1 clove of garlic
- 1 tablespoon plain flour
- salt and pepper
- vinegar
- bay leaf
- allspice
- sugar
Wash the pork and cut it into smaller pieces. Peel and finely chop the onion. Peel the garlic and crush or press it. Clean the cabbage, remove the core, cut the leaves into smaller pieces, and scald with hot water.
Melt the pork lard in a pot, and sauté the chopped onion in it. Add the meat to the onion, season with salt, pepper, and cumin, pour in lukewarm water, cover with a lid, and simmer until half-tender. During simmering, add lukewarm water as needed and stir. Sprinkle the half-tender meat with plain flour, sauté, dilute with lukewarm water, and mix. Finally, add the scalded cabbage and pressed garlic cloves. Simmer, stirring occasionally, until everything is tender.
Marinated Onion
For the brine, we need 1.8 l of water, 0.5 kg of sugar, 3 bay leaves, 4 allspice berries, and 0.55 l of vinegar. Boil everything, add the chopped onion, boil again for a few minutes, and let it cool down.
