How to Cook the Season’s Best Recipe

This recipe that I’m about to share with you it’s one of the best main dishes. Even if you haven’t heard of it before, I strongly recommend trying it. It takes a little more time to prepare it, but in the end you will be rewarded with a great taste. This fall season’s recipe can add that little something that you were looking for, and even more, originality to your Oktoberfest or Thanksgiving dinner. Maybe it is time to try something different and exotic. Ok, I got your attention, well; here are the ingredients and the steps to be followed.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 3 cabbages
• 1 red bell pepper
• 1 onion
• 2 lb pork loin top roast boneless
• 3-4 tomatoes
• 2-3 tablespoons tomato paste
• 1 bunch fresh dill
• 1 and 1/2 teaspoon blend pepper
• 1/4 teaspoon red pepper
• 2 tablespoon salt
• 2 cups of water
• 1 cup oil

1. Wash the red bell pepper, peel the onion and cut them into little pieces. Add 1/2 cup of oil into a frying pan and add the onion and the red pepper. Cook them for about 10 minutes or until the onion become a little yellow. Remove the pan from the heat.
2. Meanwhile, cut the cabbages in quarters and then, every quarter into tiny pieces. Be careful to not cut the cabbage stalk as well, remove that.
3. Add 1/2 tablespoon salt and mix it together. Add 1/2 cup of oil in a pot and add the cabbage. Cook it until the cabbage turns a little yellow, stirring occasionally.
4. Cut the pork loin into squared pieces and stir it in the cabbage pot. Add 1/2 tablespoon of salt, the blend pepper and 2 cups of water. Cover it and cook it for half an hour, stirring occasionally.
5. Add the red pepper, the onion and mix all together. Cook it for 5 more minutes.
6. Meanwhile, clean the fresh dill and cut it small. Peel the tomatoes, cut them in little pieces and put them in a saucepan. Add the tomato paste and 1/2 tablespoon salt.
7. Bring the mixed cabbage, meat and vegetables in an oven pot. Add the tomatoes, the dill and mix them all together. Cover the pot with aluminum foil. Heat the oven at 350 F and cook all for about 45 minutes. Take the pot out of the oven and remove the aluminum foil. Put the pot back in the oven for another 15 minutes.
8. Dinner is ready! This cabbage, meat and vegetables recipe match perfectly with polenta, 2 tablespoons of sour cream and red hot peppers. Enjoy it with your guests and complete it with a glass of Pinot Noir.

Tips & Warnings

• A really easy way to peel the tomatoes is to put them for 4-5 minutes in boiled water. This way you can remove the peel faster.