Pork braised with cabbage and potatoes

1. 1 Pork neckpack 700 g ≈ $5.77 140 g
2. 2 White cabbage≈ $1.60 per kg 200 g
3. 3 Potatoes≈ $2.15 per kg 150 g
4. 4 Carrots≈ $1.50 per kg 50 g
5. 5 Onions≈ $1.60 per kg 50 g
6. 6 Tomato pastepack 140 g ≈ $1.00 15 g
7. 7 Sunflower oil 8 ml
8. 8 Bay leaves to taste
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the pork¹ and cut into cubes about 2 cm; peel the onion⁵ and dice into about 1 cm pieces; peel the carrot⁴ and slice into rounds about 0.5 cm thick; chop the cabbage into large pieces about 3–4 cm; peel and cube the potatoes³ about 4 cm; prepare a bay leaf; dissolve tomato⁶ paste in 150 ml water; salt to taste.

2. Set the multicooker to Fry and heat, then add the pork¹ and brown for 10 minutes until golden, stirring occasionally.

3. Add the onion⁵ and carrot⁴ to the pork¹; cook on Fry for 3–4 minutes until the onion is soft, stirring.

4. Pour in the prepared tomato⁶ paste with water; add salt and the bay leaf; stir.

5. Add the cabbage and potatoes³ and gently mix all ingredients; check the liquid level and add a little water if needed.

6. Set to Simmer for 50 minutes; close the lid and simmer until done.

7. Remove from heat and let stand, covered, for 5–10 minutes; serve hot and garnish with herbs if desired.

In short

• In the planner this dish is cooked for two days: reheat on day two.