I have Transylvanian origin, and this cabbage stew came from there. It's a wonderful combination of the tasty sour cabbage and the spicy pork stew. We love it in my family, I know the look does not tell much, but believe me it is great! It takes time to prepare, but it's not complicated at all.

How to prepare it

I dice approximately 1500g leg of pork

I chop one tomato and one Hungarian white pepper

I chop two big onions and put them into 2 tablespoons of melted fat (you can use oil, but the taste is better with fat), we cooked smoked knuckle the day before, so I also added some fatty bits from it (this can be replaced with 100-150 g of chopped bacon.

I fry the onions until they become transparent and start to get a nice brownish colour, then add the meat, the pepper, the tomato, 3-4 cloves of garlic (finely chopped), 2 tablespoons of paprika cream (you can use 1 tablespoon of dried and grated paprika instead if you don't have such at home) and some freshly grated black peppers.

I mix it and let it cook on medium heat for approximately an hour. (No added water needed, the liquid you see in the picture is coming from the meat and the veggies).

After an hour I put the well-rinsed sour cabbage into the pot and mix it with the semi-cooked stew.

I also add 150 grams of semi-cooked rice (but this is not compulsory).

I mix everything and let it cook for another 1-1,5 hours.

Finally, I mix 300 g sour cream with 2 tablespoons of white flour and add it to the stew.

Voila, it's ready! You might have noticed that I did not add salt. The sour cabbage and the bacon (or this case the knuckle) has enough salt, but you can taste it at the end and add some if needed. Also if you like it hot, you can cook 1-2 chilli peppers or other hot peppers into it.

With this post I would like to join to @jaynie's #whatscookingchallenge. :-)

Join us @steemitbloggers Animation By @zord189