Traditional Toros Cabbage Recipe
Ingredients:
1 kg pork (shoulder or thigh)
1 kg sauerkraut
Salt (to taste, considering that the cabbage is salty)
Freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon ginger (fresh or ground)
A pinch of thyme
2-3 bay leaves
1 small hot pepper (to taste, whole)
Water (enough to just cover the cabbage and meat)
Preparation:
Preheat the oven to 230 °C.
Cut the pork into larger pieces and fry in hot fat in a frying pan until it gets a nice crust.
Place the sauerkraut in a clay pot or thick-walled iron pot, then place the crusted meat on top.
Sprinkle the top with salt (carefully, because the cabbage is also salty), pepper, cumin, ginger, a little thyme. Add the bay leaf and hot pepper.
Pour enough water into the pot to just cover the cabbage and meat.
Cover the pot and place in the oven. Initially, bake at 230 °C until the liquid boils.
Then reduce the temperature to 200-180 °C and bake for another approx.
2 hours, until the meat is completely tender and the flavors come together. If necessary, top up the liquid from time to time.
Serving:
Serve the cabbage rolls hot with fresh bread or sour cream on top. Enjoy your meal!
