Kapuska

Shopping list

• 800 g white cabbage — roughly chopped

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• 400 g pork shoulder — cut into 2 cm cubes

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• 1 piece onion — finely chopped

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• 3 clove garlic cloves — minced

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• 2 tbsp sunflower oil

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• 2 tsp sweet paprika

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• 1 tsp caraway seeds

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• 400 g chopped tomatoes — tinned

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• 300 ml vegetable stock

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• 1 tbsp tomato purée

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• 1 piece bay leaf

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• 1 tsp salt — or to taste

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• 0.5 tsp black pepper — freshly ground

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• 2 tbsp fresh dill — chopped, for garnish

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Step by step

1. 1

   Heat the sunflower oil in a large heavy-bottomed pot or casserole over medium-high heat. Add the pork cubes and brown on all sides for 5– 6 minutes. Remove and set aside.

2. 2

   Reduce the heat to medium. Add the chopped onion to the pot and cook for 4– 5 minutes until softened.

3. 3

   Stir in the garlic, paprika, and caraway seeds, cooking for 1 minute until fragrant.

4. 4

   Return the pork to the pot. Add the chopped cabbage, stirring well to coat in the spiced oil.

5. 5

   Pour in the chopped tomatoes, vegetable stock, and tomato purée. Add the bay leaf. Season with salt and black pepper.

6. 6

   Bring to a simmer, then reduce the heat to low. Cover and cook gently for 1 hour, stirring occasionally, until the pork is tender and the cabbage has softened considerably.

7. 7

   Remove the lid and cook for a further 15– 20 minutes to allow the liquid to reduce slightly and the flavours to concentrate.

8. 8

   Taste and adjust seasoning if needed. Remove the bay leaf.

9. 9

   Serve hot in bowls, garnished with fresh dill, alongside crusty bread or boiled potatoes.