White cabbage smoky stew

Step 1/3

• ⅓ white cabbage
• ⅔ tbsp white wine vinegar
• salt
• 16⅔ ml water

• knife
• cutting board
• bowl
• slow cooker

Cut the cabbage in quarters. Start chopping one of the quarters. Transfer to a bowl and salt it well. Add small amounts of white wine vinegar and mix it by hand. Let the chopped cabbage rest while you chop another quarter. This needs to be done in order to release juices from the cabbage and avoid any bitterness. Try to squeeze out the liquid and transfer cabbage in the crockpot. Repeat until all cabbage is finished. Add about 50ml of water and start the slowcooker on setting high.

Step 2/3

• 100 g smoked ham or sausage
• ⅓ big onion
• ⅓ red pointed pepper
• 133⅓ ml canned tomatoes
• ⅔ leaves bay leaves
• ⅛ tsp sweet paprika powder
• ⅛ tsp smoked paprika powder
• pepper

• cutting board
• knife
• nonstick pan

Cut the smoked meat in small pieces. Chop the onion. Dice the red pepper. Add the smoked meat in a pan on medium heat. Let it cook until the fat starts melting. Add some vegetable oil if still necessary and let it heat up. Add the chopped onion. Sauté it for a few minutes until soft. Add the diced red pepper and sauté a few minutes. Add the bay leaves and pepper. Add the canned tomatoes and paprika then mix. Only use the additional smoked paprika if the meat is too mild Let it boil on low heat.

Step 3/3

In the end transfer the content of the pan to the slow cooker and mix it in. Let it cook for about 5 hours in the crockpot on high level. Last hour, place a paper towel under the slow cooker lid in order to allow some evaporation. Taste it, it's ready as soon as the cabbage has a nice brownish color and is soft and sweet. Alternative to slow cooker would be to start it on the stove and as soon as it has heat up and is mixed with the meat and tomatoes to transfer it in the oven.

Enjoy your meal!