Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the fermented cabbage by combining 1.5 kilograms of finely shredded red cabbage with 2 tablespoons of sea salt, 3 thinly sliced stalks of lemongrass, 1 tablespoon of sweet paprika, and 1 teaspoon of caraway seeds in a large, clean jar.

2. 2

   Press the cabbage mixture firmly to release liquids, then pour 1 liter of filtered water over the cabbage, ensuring it is fully submerged, and seal the jar loosely, allowing it to ferment at room temperature for 3-5 days.

3. 3

   After fermentation, in a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of lard or vegetable oil over medium heat and sauté 2 finely chopped large yellow onions until softened, about 8-10 minutes.

4. 4

   Add 3 minced cloves of garlic and 800 grams of pork shoulder cubes to the pot, browning the pork on all sides for about 10-12 minutes, then stir in 2 tablespoons of sweet paprika and 1 teaspoon of hot paprika.

5. 5

   Pour 1 cup (240 ml) of beef or chicken broth into the pot, bring to a simmer, then reduce heat to low, cover, and braise the pork for 1.5 hours until it is tender.

6. 6

   Stir in the fermented lemongrass red cabbage mixture (drained of excess liquid if very watery) into the pork stew and continue to cook for another 30 minutes, allowing the flavors to meld, seasoning with salt and freshly ground black pepper to taste.

7. 7

   Serve the Fermented Lemongrass and Paprika Pork with Savory Cabbage hot, garnished with a dollop of 1 cup (240 ml) of sour cream per serving.