Bigus in Galician with pork

Second courses

Ingredients

• 1 kg of white cabbage (fresh or pickled)
• 500 g of pork
• 300 ml of meat broth
• 100 g of onions
• 100 g of tomato paste
• 50 g of lard
• 10 g of vinegar
• Bay leaf
• sugar
• ground black pepper, salt

Directions

1. To prepare this Ukrainian dish, you can take both fresh white cabbage and sauerkraut.
2. Sprinkle the cabbage with vinegar, pour the meat broth and simmer until semi-finished in a skillet or pan under a lid over medium heat.
3. Wash the pork, dry it, cut it into small pieces, grate it with pepper and salt, and fry it in lard until golden brown.
4. Peel, finely chop the onion, fry it separately until golden brown, pour in the tomato paste, stir and cook for 10-15 minutes.
5. Combine all the prepared ingredients, season to taste with sugar and salt, pepper, add bay leaf and stew Bigus in Galician style with pork until cooked.